Fresh Harvest, LLC

To Contact Us

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

Recipes

Grilled Sesame Chicken and Eggplant Salad
from the New York Times

FOR THE MARINADE

4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
1/2 teaspoon Chinese chile paste or 1/4 teaspoon cayenne

FOR THE VINAIGRETTE AND GARNISH

2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
1/2 teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
1/2 cup thinly sliced scallions
3/4 cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges

PREPARATION
Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
Heat a stove top grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.
YIELD 4 to 6 servings.

Market News

Hello!

What a beautiful run of weather we are having – hard to believe it is the middle of August. We are extremely lucky to not be experiencing the horrible drought and heat plaguing so many other states right now. Who knows what the months ahead have in store for us, but for now this is a welcome respite and is much appreciated. Transplanting fall crops in weather like this is more pleasure than work!

There are lots of nice flowers this week for you to enjoy. Big, colorful bouquets and lovely tuberoses. Please remember to keep our flowers in mind when planning any special event. The imported flower industry is a huge consumer of energy and chemicals. Our local and organic flowers are more vibrant, smell better, and have less carbon footprint than anything you can get in a store!

There are some lovely new potatoes this week – French fingerlings. Though plumper than most, this potato is still considered a fingerling. Radiant rose-red skin and deep yellow flesh with an occasional red ring make this potato stand out. Creamy, smooth texture with exceptional flavor.

Thanks so much for your support, and we look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events