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Fresh Harvest for April 30th

This post expired on April 29, 2015.

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Tallahassee May


Swiss Chard & Cheese Bread Pudding
(Adapted from Suzanne Goin’s recipe from Food & Wine )

-2 Tbsp extra-virgin olive oil
-1 large onion, halved and thinly sliced
-3 garlic cloves, thinly sliced
-1 1/2 tsp fresh thyme leaves
-pinch crushed red pepper
-1 lb swiss chard, stems and ribs discarded, leaves chopped
-salt & pepper
-2 large eggs
-1 1/2 cups milk
-1 cup grated cheese such as gruyere or cheddarddar
3 cups roughly torn (bite sized pieces) rustic bread, crusts removed

Preheat oven to 350. Butter an 8" square baking dish. Heat the oil in a skillet, add onions, garlic, thyme, red pepper & cook until softened. Add swiss chard and cook, stirring, until wilted. Season with salt & pepper. Let cool a bit.

Mix cream & eggs together in a large bowl. Add chard & cheese, season with salt & pepper. Add bread, stirring until moistened. Transfer to baking dish. Bake for 1 hour, or until set and golden brown. Let sit for 15 mins before serving.

Market News


A big reminder this week that we reuse our containers. Please bring us back any plastic strawberry or mushroom boxes, and any transplant pots. And of course any plastic or paper bags, and the egg cartons. Thank you for helping us create less waste!

This is the first week for a large bouquet of seasonal flowers – sunflowers, bachelor button, calendula, and more! Really gorgeous! It is the last week for herb and tomato starts for your garden.
And of course the strawberries are wonderful!

We truly appreciate your support, and 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!