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.
Fresh Harvest for April 21st
This post expired on April 21, 2023.
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Swiss Chard and Rice Gratin
By MARTHA ROSE SHULMAN
+I like this dish as much cold as I do hot. It’s easy to make ahead for dinner and then serve at room temperature.
1 large bunch Swiss chard, washed and stemmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
3 large eggs
1/2 cup (2 ounces) grated gruyère cheese
1 cup cooked basmati brown rice
1. Bring a large pot of water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.
2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.
3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard . Stir for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.
4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.
5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.
Market News
Hello!
This week we have our organically grown tomato transplants and a selection of herb plants. These tomato varieties are grown by John Drury using only organic potting mix and non-GMO seed. They are a variety of types – cherry, heirloom, and hybrid. All delicious and guaranteed to be great tomato plant!
There wil also be the beginning of our herb transplant selection. The basil varieties are still a few weeks off.
There is still time to get the Bouquet of the Week Club Special! The offer will end in May, when the flowers start coming in. Sign up and you get 12 bouquets during the summer season for a price of $140.00, which is $12.00 a week, which will be $2.00 off the normal weekly bouquet price.
The greens and lettuces this week are just beautiful – they are really loving this spring growing weather! The selection is limited, but we should have enough amounts for all, so enjoy the good stuff!
Wedge Oak farm has some new sausages and bacon this week! These sausages and bacon are made from their Mangalitsa pork and will be the only Mangalitsa products available for hundreds of miles around. These are freshly processed, and are allergen free as well as no casein or gluten.
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!
!