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Fresh Harvest for May 20th


This post expired on May 21, 2015.

To Contact Us

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

Recipes


Cream-Braised Fennel
This is from the food blog, Orangette, although she uses cabbage. Let me just say, “wow!” with the fennel!

4 fennel bulbs, trimmed (about 1 1/2 pounds)

1 tablespoon unsalted butter

1 tablespoon olive oil

2 pinches of sea salt

2 to 4 tablespoons heavy cream

1 tablespoon fresh lemon juice

If your fennel isn’t trimmed, cut off the stalks and fronds right where they grow out of the bulb. (Tip: save some of the lacy fronds for garnish or toss in a salad.) Remove any bruised or extremely tough outer leaves and trim the bottom. Cut the fennel into vertical quarters, making sure there is a bit of the core in each piece to keep them intact.

Melt the butter and olive oil in a large (12-inch) skillet that has a well-fitting lid. Add the fennel, arranging them so that they are all in a single layer and one of their cut sides is down. Cook gently over medium heat until browned, 5 to 8 minutes. Do not stir the fennel: you want to get a nice brown color going on the cut side. Gently turn the fennel using a pair of tongs. and brown the other side.

Sprinkle on some salt, and have a lid handy. Add about 1/4 cup of water and quickly cover the pan. Turn down the heat and braise the fennel until it is very soft and most of the water has evaporated (about 20 minutes.) Check on occasion and add a little more water if the fennel isn’t completely soft.

Remove the lid and pour in the cream. Simmer gently until the cream starts to thicken and glazes the fennel, about 5 minutes. Add the lemon juice, shaking the pan. Taste for salt or more lemon. Serve hot as a side dish or a first course.

Serves four.

Market News


Hello!

Spring is surely turning into summer. We have a great variety of late spring crops, and you will notice the first summer veggies coming in. The strawberries are on their way out – please let us know if you want some but they are already sold out. There may be extra, but hard to be sure! It has been a wonderful berry season, for sure! We will once again this year be working with Hidden Springs Orchard in Cookeville for their organic blueberries. So you have those to look forward to! And the first cucumbers and zucchini are here to tease you of what is to come!

The Bloomy Rind has some amazing new cheeses up. And we are so happy to have with us our other vendors – Earthwind Botanicals, Dozen Bakery, Twin Fork Farm’s bread, Bear Creek Farms meat and Wedge Oak Farm chicken and eggs, and Willow farm eggs. All top quality, organic, and local.

We know you have many choices these days for shopping, and we appreciate your support of our family farms. We love to hear your comments – they help us to be better at what we do! And of course please remember that all of our products are guaranteed, so let us know if you are not satisfied and we will replace the product or give you a refund.

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!

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