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Fresh Harvest for July 28th


This post expired on July 29, 2023.

To Contact Us

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

Recipes

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*Charred Eggplant Caviar *
Adapted from Chez Panisse Vegetables
Serves 4 or more as an appetizer

1 large globe eggplant
1 small red onion
balsamic or red wine vinegar
2 cloves garlic
1/4 cup finely chopped basil
salt and pepper to taste
extra-virgin olive oil to taste

*I used basil because I had some on hand, but feel free to use whatever herb you like best. The spread tastes incredibly delicious without any herbs, too, so just worry if you find yourself without any. Herbs do, however, add a bit of color and appeal to the dish, which is nice when you are serving for company.

1. Preheat a grill to high. Alternatively, place a cast iron skillet into your oven and heat oven to 500ºF.

2. Place eggplant directly on the grill. (Do not oil or salt and pepper). If you are using your oven, place eggplant into heated cast iron skillet (again, without oil or seasonings). The large eggplants will take about 20 minutes on the grill and in the oven — cook 10 minutes a side. The key is to be patient. If you really let the outside char, peeling will be easy. Remove from the grill and let cool completely before peeling. If the eggplant seem really watery — the larger ones tend to give off more liquid — let them drain in a colander for 10 to 15 minutes.

3. Meanwhile, peel and dice the onions very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was cooking.) Peel and mince the garlic and add it to the onions. When the eggplant is finished cooking, cooling, and being peeled, place it in a bowl and sprinkle it with salt and pepper to taste. Mash it all together with a fork.

4. Add half of the macerated onions and garlic to the eggplant mash. Add in the chopped herbs and a drizzling of olive oil. Mix and then taste. Adjust seasoning as necessary with more salt, pepper and macerated onions. Serve with grilled bread.

Market News


Hello!

It’s been a beautiful weekend, and hopefully you are getting some relaxing time to enjoy it! Hard to believe we will be entering August this week, and school will be starting up again soon. The summer is just flying by, and we are knee deep in Fall planning. It is a hectic time, lots of harvesting every day while at the same time doing lots of bed prep for fall transplants and seeding. Thankfully the weather has been cool, and just the right amount of rain!

There are a few special items of note this week.

Bear Creek Farms will be offering lamb – ground lamb, lamb chops, leg of lamb, and more!

The Bloomy Rind has some great fresh mozzarella to go with all the tomatoes! A must!

And Dozen Bakery has her peach gallettes – an extra special treat!

Our new system for the reusable bags and returned items works great! Please take a minute to sort out the items you are returning to us. We will have bins for the reusable plastic bags, paper bags, egg cartons, etc. We so appreciate you bringing these items to us, and we do reuse them. However, the amount is getting overwhelming, and sorting it all is taking a lot of time. Hopefully this new system will keep things more organized! We thank you for your help with this!

The Peach Truck is back with us this week!

Speaking of fruit, we do have watermelon this week Please remember these are listed under the “Fruit” section of the Market.

IF YOUR PICK UP IS ON THE FARM OR AT WESTHAVEN, please leave us your peach order in the comment section of your order. We will have them for you on Thursday.

We appreciate all of you, new and veteran customers alike, who are going to brave the heat this Wednesday to come see us.

Thanks so much for your support, and we look forward to seeing you !

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!

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