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Fresh Harvest for June 10th


This post expired on June 10, 2015.

To Contact Us

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

Recipes


Smashed Potato Salad with Escarole
By Mark Bittman from The Food Matters Cookbook

Makes: 4 servings

Time: About 45 minutes

The key to success here is to be generous with the olive oil, whose flavor takes mere potato and greens—whether escarole or any other strong-flavored green like radicchio, dandelion, endive, or chicory—from humble to sublime. This is perfect picnic food, with or without meat, cheese, or eggs (see the variations).

1 lb potatoes cut into quarters
Salt
1 pound escarole or other greens (see the headnote), thick stems chopped
1?4 to 1?2 cup olive oil
Grated zest and juice of 1 lemon
Black pepper

1. Put the potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain. Add the escarole to the water and cook until it wilts, a minute or 2. Rinse under cold water. Drain well, then chop.

2. Roughly crush the drained potatoes in a bowl with a fork or potato masher, leaving lots of lumps; add 1?4 cup oil and the lemon zest and juice. Mash in the escarole, adding more oil and sprinkling with salt and pepper as needed. Serve immediately (or cover and refrigerate for up to 12 hours; bring to room temperature before serving).

Market News


Hello!

Happy rainy Sunday! In the “old” days – meaning just a few years ago – we referred to the June cool spell as “Blackberry Winter” as it usually occurred when the brambles were flowering. Now the blackberries are already fruiting weeks ahead of schedule, and who knows what to call this break in the heat. The old sayings seem to be losing their relevance as the weather patterns change. But it is lovely and we’ll take a little relief!

We have some great new crops this week! It is exciting as the season progresses to watch the new veggies start pouring in. We have freshly dug potatoes, with an unbelievable texture you just can’t get from a store. Also a wonderful assortment of onions which are so wonderful grilled or roasted and then used as a side or in a salad, or of course raw. Green peppers, fennel, beets, cucumbers, carrots, lots of lettuces – enjoy these salad makers as you can as the cool season crops are on their way out!

Please remember that, although we try, it is hard to predict how much we will have of some items. If you would like an item that is listed as sold out, please leave a request for it in the Comments section. We will certainly try our best to accommodate you!

The flowers love this cooler weather, and this week we’ve got beautiful bouquets with a great variety. The first zinnias are in and will add a lot of color!

Coming up soon – tomatoes and blueberries!

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!