The Weblog

This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.



 
View the Complete Weblog

Fresh Harvest for April 14th, 2013


This post expired on April 14, 2023.

To Contact Us

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

Recipes

Orecchiette Pasta with Sausage and Greens
Serves 4
from Alexandra’s Kitchen (alexandracooks.com)_

olive oil
1 lb. fresh, hot Italian sausage
1 lb. greens such as chard and kale
3 cloves garlic minced
kosher salt
crushed red pepper flakes
1 lb. orecchiette pasta
1 T. unsalted butter, room temperature is ideal
1/2 cup. grated Parmigiano Reggiano cheese, plus more to pass
fresh cracked pepper

1. Bring a large pot of water to a boil.

2. Meanwhile, squeeze sausage from its casing. Heat a small amount of olive oil in a large sauté pan over medium heat and cook the sausage until browned and cooked through. Transfer cooked sausage to a large bowl.

3. In the same pan, add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half of the greens. Let the greens sit for a minute undisturbed. Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half of the garlic. Begin to toss the greens around until they start wilting. Once wilted, transfer to the large bowl with the sausage. Repeat with the remaining greens. Transfer greens to large bowl. Don’t wash the pan yet.

4. Add a pinch of salt to the pasta water. Boil the pasta for about 9 minutes. (The box says 11, but check it at 9.) Reserve a cup of the cooking liquid. Drain the pasta.

5. In the same sauté pan that you cooked the sausage and greens, add about half of the reserved cooking liquid and bring to a simmer. Add the tablespoon of butter and stir, scraping any browned bits from the bottom of the pan. Let simmer until reduced slightly, about a minute. Place the pasta in the large bowl with the sausage and greens. Pour this cooking liquid-butter mixture over top. Add the cheese and stir with a large spoon. Taste. Add more of the reserved cooking liquid if necessary. Place pasta in a big serving bowl.

6. Dish out the pasta, cracking black pepper over each serving and passing more Parmigiano Reggiano on the side.

Market News


Hello!
Spring has really arrived, and it is a busy, busy time on our farms. We are emptying out hoophouses to make room for new stuff and transplanting like crazy. The cold and wet of the last few months has put us on a slower schedule than last year, and it is reflective in our offerings this week. We have a much slimmer selection than we have had, and it will continue to be minimal for the next few weeks until more spring crops are in. Hopefully we will still be able to meet your need for good lettuce and greens, and we appreciate your patience as we get through this seasonal transition!
Please remember if we are out of something that you would like, to let us know in the comments section of your order. We will try our best to fil your order – and are usually able to!

Also, it is bag reminder time! Please remember to return your Fresh Harvest bag when you pick up your order. We are getting low!

We’ve got lots of other goodies this week from our other vendors, so please support them and enjoy!

We really appreciate your support, and look forward to seeing you this 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!

!