Fresh Harvest, LLC

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

Recipes

Herbed Summer Squash and Potato Torte
from The Smitten Kitchen
This is a great make ahead, slighty hearty-but -still-summery dinner dish

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 crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter a 10" cast iron skillet or two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. 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.

YIELD 4 servings

Market News

Hello!

Well, it finally feels like a typical Tennessee day in late summer – hot and dry, with the hopeful tiny chance of a passing thunderstorm. It are these days that make the freshly planted cool loving Fall crops look miserable and wilty in the ground. But despite the heat, the feel of the changing season is definitely all around, with browning leaves, slanting afternoon light, and the cooler nights.
We’ve already got the winter squashes in, and now the first greens are up as well. Now is that transitional time to enjoy the last of the summer crops as the more hearty Fall produce comes in.

There are some lovely, fresh new flowers this week! The first yellow marigolds are in, along with newly planted zinnias and amazing cockscomb celosia. Be prepared for a really vibrant and colorful bouquet! There are only about 6 more weeks of flowers before the first frost, so enjoy them now!

Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

John and Tallahassee

Coming Events