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Fresh Harvest for August 5th

This post expired on August 06, 2015.

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Tallahassee May


Summer Squash & Basil Frittata

2-3 small summer squashes
6-8 large eggs
3 ounces fresh goat cheese
3-4 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
The leaves from several sprigs of basil, chopped, plus some reserved for garnish
Kosher salt
Freshly ground black pepper
Slice the squashes in half lengthwise and use a spoon to scoop out the seeds. I Using the biggest holes on a box grated, shred the squash until you have about two and a half cups of grated squash. Transfer the grated squash to a colander in the sink, and lightly toss it with a little kosher salt to help “sweat” out some of the water. Let the squash drain for 20 minutes or longer, pressing every once in awhile to drain the water.
While the squash is draining, beat the eggs in a bowl, adding a few pinches of salt and pepper. Crumble the goat cheese into the eggs.

In a thick-bottomed, ovenproof 10- to 12-inch skillet (smaller skillet = thicker frittata and vice versa), heat 3 tablespoons olive oil over medium. Add the onion and garlic and cook, stirring occasionally, until transparent and aromatic, 3-5 minutes. Use a clean tea towel to press any excess moisture out of the grated squash, and add the squash to the skillet, sauteing until tender, about ten minutes.

If the squash seems to have soaked up much of the oil, add another tablespoon. Lower the heat of the stove, and stir in the beaten egg mixture. Stir in the chopped basil. Cook the mixture as if it were scrambled eggs for awhile, scraping the bottom of the pan as the eggs form small curds. When the mixture is still quite wet but has thickened substantially from the curds of eggs forming, remove from the stovetop and transfer to the oven under a broiled on high, about 6 inches from the broiler. Cook until lightly browned on top, 5-10 minutes.

Tear basil and scatter across the top. Allow frittata to rest for 10 minutes before serving, as this prevents sticking to the skillet. Salt and pepper to taste.

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Market News


It is hard to believe it is already August. This Summer is really flying by! We know many of you are adjusting to a new school schedule as well.
We have stopped doing Saturday deliveries. The blueberry season was oh-so fleeting this year, and the tomatoes are waning. There are not enough orders on Saturdays to justify the delivery. However, we know this was more convenient for some of you and we apologize! For those of you that are unable to make Wednesday delivery by 6:00, please know that we can leave your order at the church for you to pick up later in the evening. Just let us know in the comments section of your order.

Tally is back this week and there are lots of beautiful flowers. However, Dozen Bakery, The Bloomy Rind, and Twin Forks Farm bread are off this week. We look forward to having them back next week!

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!