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Fresh Harvest for July 15th
This post expired on July 16, 2015.
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Cherry Tomato and Lentil Stuffed Pitas
from The Sprouted Kitchen
1 Cup Lentils
1 Lemon, zest and juice
1/3 Cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 Cups Cherry Tomatoes
2 Tbsp. Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 tbsp. Dijon Mustard
1 tsp. Garlic Salt
Fresh Ground Pepper to taste
1. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
2. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, roasted tomatoes and crispy shallots. Add salt to your preference.
Serve in pitas!
It has been a quick transition from extremely dry to very wet. The crops sure have perked up after all the rain – they certainly love the moisture from the sky. As do the weeds, which seem to have quadrupled in size!
We have all the amazing fruits of summer this week – tomatoes, peppers, eggplant and squash, watermelons and blueberries! These are never as good when you buy them in the store as they are freshly picked by us during their peak growing season right now!
Earthwind Botanicals is back with us this week, offering those wonderful Bag O’ Soaps that are such a great deal. And Dozen Bakery has her beautiful blueberry gallettes made with organic blueberries.
We’ve also got that delicious cheese of the week offering from The Bloomy Rind.
Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee
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!