Fresh Harvest, LLC

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Potato, Red Pepper & Gouda Frittata
from The Kitchn
Serves 6

1 large onion, diced
5 small red potatoes (1 to 1 1/2 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces Gouda, cut into cubes

Preheat the oven to 400°F.

Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of salt. Sauté until the onions are translucent and just starting to turn brown, 5 to 7 minutes.

Stir in the potatoes and another pinch of salt, and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes, or until the potatoes are tender. Taste and adjust the seasonings.

Scatter the cubes of Gouda evenly over the vegetables, then pour the eggs over top. Shake and tilt the pan to make sure the eggs are evenly distributed.

Put the entire pan in the oven and bake for 8 to 10 minutes, until the eggs are completely set and beginning to pull away from the sides, and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Serve this frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for 5 days and are excellent eaten hot or cold!

<

Market News

Hello!
Welcome to the first week of August! We have so many great veggies for you this week – all of the bounty of summer is here! Tomatoes, cukes and squashes, freshly dug potatoes and onions, green beans, and more!

Please remember we guarantee all of our products! If you are not satisfied with any part of your order, please let us know and we will refund your money or replace your item. Some items, like melons this time of year, are hard to know exactly what their quality will be. We want you to feel free to try something and just let us know if it didn’t work out for you!

Bear Creek Farms is running a Fresh Harvest exclusive. On the Market is their Brisket Burger – if you like burgers you got to try it!

The blueberries are fading out, and this should be the last week for The Peach Truck. If you are interested in picking your own blueberries, there are still lots on the bushes at Trace View Farm in Santa Fe, TN, just south of Leiper’s Fork off the Natchez Trace Parkway. If you are interested in picking your own berries there, please call Bernie at (931)682-2864 or (931) 922-1201 to make an appointment. He is giving $5.00 the first bucket to all Fresh Harvest customers.

The Bloomy Rind is still on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Tomato and Squash Gratin
This is summer in a dish! Delicious and not too heavy!
From thekitchn.com
Serves 4
5 to 6 medium yellow squash, thinly sliced lengthwise
3 to 4 large tomatoes, thinly sliced
1/3 to 1/2 cup olive oil
15 to 20 whole basil leaves
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
Salt and pepper, to taste

Preheat oven to 400°F.

Place one layer of sliced squash in the bottom of a 9×13-inch baking dish. Top with a layer of sliced tomatoes. Season with salt and pepper and a few basil leaves. Generously drizzle olive oil over everything and sprinkle a little Parmesan cheese on top. Repeat in the same order until you run out of vegetables. The top layer should be tomatoes.

Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil. Bake until everything is soft, bubbly and brown on top (about 30 to 40 minutes). Serve as a side dish with whatever you’re grilling or with a bean salad or pasta dish for a complete meal.

<

Market News

Hello!

It is hard to believe it is almost August! As we enter the “dog days” of summer, we hope you find plenty of time to float in some water, swing in a hammock, and eat lots of great summer food! The Fall days are not too far off, and it is hard to believe there will be a time in the coming months when there will be no more tomatoes! Meanwhile, we’ve got lots of great hot weather produce for you to enjoy now and put up for later.

…If you haven’t ordered yourself a bouquet yet this summer, how about treating yourself? The summer flowers are in full force, with lots of colorful zinnias and celosias. They are a wonderful addition to any home – yours or that of a friend..

The Bloomy Rind is on vacation this week – a working one! Kathleen is in Providence R.I at a cheese artisan conference, where surely she will discover lots of amazing new cheeses for us to try! Next week the selection will be back up.

Meanwhile, please enjoy the blueberries while they are here! The Peach Truck has let us know their peach season is winding down, so this may be the last week to buy their peaches.

We certainly appreciate your support. We know you have many options for buying local produce these days, and are thankful to you for ordering your good veggies, fruits, meats and eggs through Fresh Harvest!

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Ratatouille Breakfast Skillet Strata

Serves 6

1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper

Preheat the oven to 350°F.

In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.

In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.

In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.

Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.

Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<

Market News

Hello!

We have added tomatoes to the Market page – a wonderful variety of slicers and some heirlooms grown by Eaton’s Creek Organic Farm in Joelton. There are also more mixed cherry tomato pints available from Sugar Camp Farm, and a new item of red Italian fry peppers. This is an heirloom variety named ‘Jimmy Nardello’.

Please place your order by tonight.

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Ratatouille Breakfast Skillet Strata

Serves 6

1 6-ounce sourdough baguette, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced
1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
1 small zucchini, halved lengthwise and diced
1/2 medium red bell pepper, sliced into thin strips
3 small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup chopped kalamata olives
3/4 teaspoon kosher salt
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh thyme
3 large eggs
1 cup whole milk
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Fontina cheese (or mozzarella)
Freshly ground black pepper

Preheat the oven to 350°F.

In a large ovenproof skillet (a 12- to 14-inch skillet is ideal), heat 2 tablespoons olive oil. Add the slices of bread and toast them for about 2 minutes on each side, or until light golden-brown. Remove from skillet and set aside.

In the same skillet, heat remaining 2 tablespoons olive oil until shimmering. Add the onion and cook until just translucent, about 5 minutes. Fold in the eggplant, zucchini, red bell pepper, and tomatoes; the pan will feel very full at this point, but everything will cook down and then feel much less crowded. Continue to cook for an additional 10 minutes, or until vegetables are just tender. Fold in the olives, salt, basil, and thyme. Scoop half of the tomato mixture out into a separate bowl and set aside.

In a medium bowl, whisk together the eggs with the milk, and season with a pinch of salt and pepper.

Lay the slices of toasted bread on top of the tomato mixture in the skillet. Sprinkle with Parmesan. Spoon the other half of the tomato mixture on top of the slices of bread. Pour custard mixture over the top, and sprinkle the fontina on top of that.

Place the skillet in the oven and bake for 35 to 38 minutes, or until the custard seems set and the top of the strata is golden-brown. Let stand for 10 to 15 minutes to cool a bit before serving.<

Market News

Hello!

It’s been a hot past week – hope you all are finding ways to stay cool! We’ve got a great week of produce and flowers for you, so enjoy all these good veggies in a cool salad.

We have wonderful organic blueberries from Blue Honey Farm for a few more weeks, so make sure you are stocking up! The Peach Truck has let us know their peach season has about 3 more weeks.

A note that NEXT week, The Bloomy Rind will be taking a week off. Stock up this week on the good cheeses!

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

We have so much good food still available! If you haven’t done so, please take a look at the Market – you are sure to find some great summer veggies there! Tomatoes, Cucumbers galore, green beans, greens for cooking, and lots of other goodies. Blueberries are also happening now!
The best way to support your local farmer is to Eat More Fruits and Vegetables!

Thanks so much for your support! Stay cool, and we will see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Sauteed Squash with Basil and Feta*
This is one of my favorite summer staple recipes! So easy and delicious. Great for a brunch with eggs as well!

Ingredients
1 tablespoon olive oil
4 cups pattypan squash, yellow squash, or zucchini halved (about 18 ounces)
2 cups sliced onion
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled feta cheese
2 tablespoons finely chopped fresh basil

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and onion to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil .

Market News

Hello!

It is hot hot hot outside! Getting up extra early these days to get the harder chores done before the temperature climbs too high. No matter how slow we move, we still seem to just drip with sweat! But it is a busy time and there is a lot to keep up with – the weeding, the harvesting, and the fall planting!

BUT! The summer eating is so good! Hope you all are enjoying the lovely tomatoes and other fruits of summer that we just can’t get enough of. Speaking of which, we have a big selection of cucumbers this week, so now is the time for making pickles!! Blueberries as well – have you frozen enough?

This week we have a new farm with us, Sugar Camp Farm in Bon Aqua, TN. This is a new neighbor of Tally’s, and they are doing a great job raising some beautiful, organic produce! We are happy to have them aboard and offering their squash and cucumbers to you!

ALSO! Check out some other GREAT items we’ve got available this week! BURRATA from the Bloomy Rind…need I say more?! Don’t forget the great meats for grilling from Wedge Oak and Bear Creek Farms, and the wonderful freshly backed goods from Dozen Bakery.

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

How To Make 3 Easy Coleslaw Dressings
A simple overview of recipes for making classic creamy coleslaw!
Makes 1 1/4 cups dressing

Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Buttermilk dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Sour cream dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Equipment
Small mixing bowl
Whisk

Instructions
Combine the dressing ingredients in a small mixing bowl.
Whisk to combine.
Pour over coleslaw and toss lightly to combine.
.

Market News

Hello!

There is still time to place an order if you haven’t done so already! Now is the time to stock up on blueberries – frozen for winter or canned in jam. Or pie – there is always a need for pie, right?

There’s other lovely items as well – heirloom tomatoes, cooking greens and cabbages, and freshly dug garlic.

You have until Tuesday evening to place an order.

Thanks so much – and we’ll see you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

How To Make 3 Easy Coleslaw Dressings
A simple overview of recipes for making classic creamy coleslaw!
Makes 1 1/4 cups dressing

Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Buttermilk dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Sour cream dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Equipment
Small mixing bowl
Whisk

Instructions
Combine the dressing ingredients in a small mixing bowl.
Whisk to combine.
Pour over coleslaw and toss lightly to combine.
.

Market News

Hello!

We have had a tremendous amount of rain this past week. Thankfully the temperatures have been on the cooler side, but it is still adds some concerns, such as produce rotting in the field and not also being able to cultivate the weeds because of the wet conditions. All in all, however, it has been a pretty good growing season so far, without too much drama!

It is another lovely week of great produce offerings. It is a big week for cabbage – these heads are on the smaller size, so get more than one if you want more than two servings. Zinnias are in this week, and are available in colorful, straight bunches. We’ve got lots of tomatoes, and fresh basil to go along with it! The blueberries are still here and are so delicious!!

As always, thanks so much for your support, and we look forward to seeing you on Wednesday

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Roasted Green Beans with Vinegary Dill Sauce
from ourfourforks.com

INGREDIENTS
2 lbs fresh green beans
5 tablespoons olive oil, divided
½ cup chopped scallions
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
? cup roasted almonds
3 tablespoons apple cider vinegar
3 tablespoons vegetable or chicken stock
salt and pepper
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, mix the green beans with two tablespoons of the olive oil, a generous sprinkling of salt and ground black pepper.
Divide the beans between two baking sheets and spread out evenly.
Bake for 20-25 minutes, stirring and rotating the pans midway through.
While the beans are roasting, make the sauce.
Add the scallions, parsley, dill and almonds to a food processor and process until finely minced.
Add the oil, vinegar, stock, salt and pepper and process until smooth. Set dill sauce aside.
Allow the green beans to cool slightly. Mix with dill sauce and serve immediately or refrigerate until ready to serve.
.

Market News

Hello!

You may have noticed out emails are going out a bit later these days. The longer evenings are a perfect time to work, as the air cools and the sun rays are not as intense. It is hard to pull myself away from the field in the late part of the day! And there is always so much work to do, the days pass very quickly and before you know it, it is almost time for bed!

This week we have a nice selection of early summer bounty! The tomatoes are in, a lovely heirloom selection, as well as blueberries this week! It looks to be a great blueberry season! We hope to have more black berries in the coming weeks, as the later varieties ripen. Remember the fruits we list are in the “Fruits” section of the Market page, so keep your eye out!

The flowers are especially beautiful right now – the zinnias are coming in full force. The bouquets are sure to be extra bright and cheerful this week! So treat yourself, and get one for a friend!

We hope you have a wonderful and safe Fourth of July! Make sure you stock up on good meats for grilling and cheese from The Bloomy Rind for sharing!

As always, thanks so much for your support, and we look forward to seeing you on Wednesday

John and Tallahassee

Coming Events

To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Market News

Hello!

Just letting you know we now have available on the Market organically grown, local blueberries and blackberries! These berries are in the “Fruits” section of the Market page.
The blackberries are big and beautiful, both sweet and tart and perfect for pies and jam. Make sure you get enough blueberries to freeze for winter.

There are still plenty of good veggies available as well, and of course don’t forget the flowers!

Please feel free to place another order, even if you have already done so. Or let us know, and we can add the berries to your order.

Thanks so much for your support!

John and Tallahassee

Coming Events