The Weblog
This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.
Fresh Harest for June 1st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Radicchio Cabbage Slaw with Honey
from Martha Stewart Living
This is a fun way to try radicchio!
Ingredients
3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
Directions
Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. Slaw can be refrigerated in an airtight container up to 1 day.Market News
Hello!
Thanks to all of you for your patience and good humor last Wednesday with the different location and the rain. This Wednesday we should be “back to normal”, whatever that means! If it is raining, which is hard to tell right now what the forcast holds, we will be able to be up under the Church awning again.
This week we have a lovely selection. You may have noticed the first warm season crops coming in – summer squashes, cucumbers, and this week the first tomatoes! These are grown by Abe Hershberger, whom we have worked with for years. This Amish family grows using only organic methods. I asked Abe about his having such crops so early in the season, as he has no greenhouse. He heats his seed starting house with wood, and started the seeds in mid January. He kept them warm in there until they got quite large, and set them out in the field in mid March. He did use row covers to protect from frost, but it is still quite amazing they survived. One interesting tip for you gardeners out there – he said he planted his tomato plants horizontally into a trench, so that they would grow roots out of their stem. He feels that may be why they are such hardy plants.
This week we have a nice new batch of Sweet basil plants, ‘Genovese’, in case you need a few more for your garden. Also there are still some nice looking purple basil and cinnamon basil plants available.
Twin Forks Farm Bread is back with us this week after taking a week off. Please support all our wonderful other vendors – Little Seed Farm soaps, Dozen Bakery, Wedge Oak and Bear Creek Farms, The Bloomy Rind, and Tru Bee Honey. We are so honored to be surrounded by such a wonderful group of local food artisans!
We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Fresh Harvest for May 24th - Parking Changes for Wednesday Pick up! Please Read!
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit
preparation
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
Market News
Hello!
This Wednesday there will be a Memorial Service being held at Trinity Church before and during pick up hours. Because of the need for parking for the service, we will move our spot to lower in the parking lot, closer to the road immediately on the left when you pull into the lot off of Sharondale. It is the spot that used to be the home of the Johnny Howell produce tent. We will set up there for this week only. Unfortunately, it also looks like weather could be very wet on Wednesday, so we may be distributing your bags out of the back of our vans. We apologize ahead of time for any chaos or confusion, and appreciate your flexibility and patience!
We are pleased and excited to have The Peach Truck with us every Wednesday now on through the summer! We invited them to set up next to us so that you would have easy access to their wonderful, Georgia grown peaches. While these peaches are not local and are not organic, the farm and Peach Truck are a family run business that uses low-spray and best practice agriculture techniques.
We know you have a lot of options these days when shopping for local produce. We really appreciate your support of Fresh Harvest, and do our best to provide you with a great selection of the freshest organically grown produce you can find anywhere. Please know the best way you can support us small local farmers is by eating A LOT of vegetables during your week! Not only does it make for better sales for all us farmers, it helps keep you – our dear customers – healthy and happy. We all win!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Fresh Harvest for May 18th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Spaghetti with Braised Kale
from Molly Weizenberg in Bon Appetit
preparation
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
Market News
Hello!
The bounty of spring is upon us! Meaning we’ve got a lot of greens of all kinds for salads and cooking and everything in between!
We’ve also got strawberries! Please let us know if we run out before you get some – leave us a note in the comment section and we will do our best to fill your order!
Dozen Bakery is back this week after taking last week off. Try out those shortcakes with your strawberries!
Also of note, Tally of Turnbull Creek Farm will be a regular at the West End Farmer’s Market on Vine Street through the summer. This will be for selling flowers only. The Market hours are 9 – 12:30. Come on by and get some flowers for your special Saturday evening dinner, or just say hello!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Fresh Harvest for May 11th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Strawberry Salad Dressing
1 quart basket strawberries, hulled, halved
mixed lettuces and greens
1/3 cup crumbled feta, blue cheese, or goat cheese
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.
Market News
Hello!
Happy Mother’s Day to all! For some it’s a day of celebration, for others a day of remembering. Hopefully the day had some precious moments for you and your family.
The strawberries are in this week and we have a good amount. Despite previous concerns, John’s berries seem to be on a good productive track and we should have a nice crop for a few weeks to come! Please remember these strawberries are not only local, but are always organically grown and therefore a healthy treat for you and your loved ones.
It is the lettuce time of year! We have a great supply this week, and the recipe included is for a strawberry salad dressing, which is a wonderfully different way to use berries with the tender greens we are offering! Along with some good blue or goat cheese from The Bloomy Rind – oh boy are you good to go!
Also Dozen Bakery has her shortcakes available and they are the perfect accompaniment for the strawberries.
In the world of cool news, it was just announced that our very own Wedge Oak Farm will be hosting the Nashville stop of the Outstanding in the Field dinners in October. Their farm will be the venue along with Josh Harbinger from the restaurant Pinewood Social as chef. You can go to the Outstanding in the Field website, http://www.outstandinginthefield.com/event/wedge-oak-farm/ to get tickets!
If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.
We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Fresh Harvest for May 4th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Real Ranch Dressing
By MARK BITTMAN
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
Time: 5 minutes
1 cup mayonnaise
1 cup buttermilk
1/4 cup buttermilk powder
Salt and freshly ground black pepper
1/4 cup chopped fresh chives or parsley leaves (optional).
1. Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.
2. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.
Yield: 2 cups.Serves 2- 3.
Market News
Hello!
We hope you are enjoying this beautiful spring! Can you believe, after all that rain, that it is once again pretty dry in the field? It is heavy duty transplant time on the farms, getting all the summer crops in the ground and the final round of spring veggies. There is lots of good stuff to come in the weeks ahead!
This week we have a nice selection of a lot of green stuff – enjoy those salads!
There are some new herb start varieties available – purple and lime basil, as well as regular and cinnamon. Also a few other kinds left as well as some Matt’s Wild Cherry Tomato plants.
If you have pre-paid for the Bouquet of the Week, please notice you have your own item to select on the Market page under flowers. You will not be charged when you do this – it will just help Tally to keep track. This is for pre-paid bouquets only. If you have not pre-paid but would like a bouquet, please select the large weekly bouquet for $14.00. Please let Tally know if you have any questions.
We are running low on bags! We have ordered more, but would appreciate any returned that you may have hiding in a closet or trunk!
Lastly, Wedge Oak Farm has some duck available this week, as a whole or half, as well as a larger selection of chicken cuts. Get some while you can!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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Fresh Harvest for April 27th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Garlicky Greens Recipe
from 101 Cookbooks
I just love this simple recipe for cooking greens of all kinds!
If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
Market News
Hello!
We are pleased to announce the spring crops are in, and this weeks vegetable offerings are looking great! We’ve got a great selection of greens of all kinds, and should have plenty for all.
It is also transplant sale time! If you are planning your garden or just wants some herbs and tomatoes for a pot on your deck, our transplants are organically grown with lots of TLC by John and Tally. We’ve got a nice variety of herb starts and tomato varieties. Please note: the purple and lime basil varieties aren’t quite ready yet, and should be available next week!
In other important news, John harvested about 5 whole strawberries over the weekend, so we do now they are coming and look great! It won’t be long now!
Please support our other vendors as well. Bear Creek Farms has some great hot dogs and Brats, just in time for grilling season. The Bloomy Rind always has an amazing selection, and Dozen Bakery has their Brown Sugar Shortcakes up! No need to wait for strawberries – they are good for so many things! ALso, Little Seed farm Soap, Twin Forks Farm Bread, Wedge Oak chicken and pork, and lots of farm fresh eggs!
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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NO FRESH HARVEST THIS WEEK of April 20th
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 hope you have had a lovely Holy Week and Easter weekend. The weather has certainly been just perfect, and this spring just couldn’t be any prettier.
There will be no deliveries this week. We are very low on produce at this time. However, things are looking great for the weeks ahead. We will have herb starts for your garden next week, and we are looking forward to the strawberries coming in!
We’ll be busy this week getting crops in the ground for the summer season. Won’t be long and we’ll be overloaded with veggies and flowers!
Once again, thanks so much for your support, and we look forward to seeing you next Wednesday!
John and Tallahassee
Coming Events
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!
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