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 Harvest for May 13th
This post expired on May 14, 2015.
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
*Beet Pizza! *
This is fun, beautiful and delicious!
3 medium beets
4 small onions
Goat cheese or feta (as much as you desire to sprinkle over the pizza)
4 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
A sprinkling of fresh rosemary (about ¾ a tablespoon)
Pizza dough of choice
Instructions
Preheat oven to 350 degrees
Roll out some pizza dough (well floured so as to avoid sticking) into a nice ten inch, flat surface. You may either purchase pre-made dough from the grocery store or hand-make it.
Cut and peel three or four onions. Chop.
Rinse the beets. Using a peeler or paring knife, remove the skin from the beets. Then chop the beet into thin, flat circles.
Put the beets and the onions on a roasting pan. Add about 2 tablespoons of olive oil and a pinch of salt. Roast at 350 degrees for thirty minutes.
Drizzle the flat, ready pizza dough with olive oil. Add the roasted beets and onions. Add Rosemary. Sprinkle cheese over.
Put the pizza in the oven preferably on a pizza stone, or on a large baking pan. Cook at 425 degrees F or hotter if you want crispy crust. Keep an eye on the pizza depending on the strength of your oven, remove when crust is golden brown, between 10 and 20 minutes depending on temperature.
When the crust looks golden, the cheese has melted and the juices are bouncing, remove the pan with the pizza.
Market News
Hello!
It has been a lovely day of some much needed rain. The crops in the field have just perked right up and look so lush and beautiful! The big push of spring planting is about done. Which means we can breathe for a week and then start transplanting again!
This week we have a lovely selection of spring crops for you – the lettuces and greens are at their peak right now. It is hard to imagine that in a month they will be fading in the heat and we won’t see them around for a few months! By then we will start having the first tomatoes trickling in, and who will notice?
There will be no bouquets this week – the flowers need a breather but will be back again next week! If you have a special request, email Tally.
Partnering up with The Bloomy Rind cheese shop in East Nashville is like having our own personal cheese monger, picking us out the best in Tennessee cheeses. What fun! You can learn more about The Bloomy Rind on their blog at thebloomyrind.com. You can find their offering under our new “Cheese” section in the items list on the left side of the Market page.
We appreciate all of our vendors who are with us – they are all small businesses trying to make a living doing what they love. They work so hard to provide us with such high quality products and service. We thank you for supporting them and for purchasing them through Fresh Harvest.
Just a quick reminder to bring us back your reusable bags and any other containers we have given you.
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!
!