Fresh Harvest, LLC

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

Recipes

Herbed Yellow Squash and Potato Torte
from The Smitten Kitchen

Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow squash cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. You can use a 9 inch pan, but the torte will be thinner.

Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Market News

Hello!

Happy September, everybody! And we hope you have a relaxing and safe Labor Day holiday tomorrow.
We are getting a nice soaking rain, which we really needed. The direct seeded crops in the field – carrots, beets, lettuce, arugula, – and the transplants of kale, chard, and cabbage really appreciate it!

We have quite a bit of summer squash this week. It will be the last month for summer squash, so now is the time to order more to put up for winter. The yellow squash ‘Zephyr’ and zucchini are both super easy to freeze and then to use in soups or breads later in the year.

We know you are disappointed at the end of the tomatoes. We do have another planting with lovely green fruits on it, but the ripening really slows as the days get shorter. We do not know how to predict when they will be ready, but we promise to let you know! We do continue to have cherry tomatoes, so please enjoy those gems while you can.

Lots of great flowers this week as well – sunflowers of all colors, dahlias, a fresh crop of zinnias, bright celosias, and the fragrant tuberoses.

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

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