Fresh Harvest, LLC

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

Recipes

Imam Bayildi
By MARTHA ROSE SHULMAN
The iconic Turkish eggplant dish . Make sure to simmer this over very low heat as it cooks for a long time.

2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
1 1/2 pounds (3 large or 6 medium) tomatoes, peeled and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh basil (optional)
Salt
1/4 cup olive oil
1/4 cup water
2 1/2 teaspoons sugar
2 tablespoons lemon juice (optional)

1. Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.

2. Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.

3. Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.

Yield: Serves 4

Market News

Hello!

October is upon us! This summer season just flew by! The generally cooler temps and nice rainfall kept the season from dragging on, and now here we are with chilly mornings and shorter days. The Fall crops are here – lots of good greens, winter squashes and sweet potatoes! It always amazes how the changing of seasons brings on a whole different appetite. Heartier fare is definitely called for, and lots of greens and oranges to keep us healthy through the winter months. We will continue to have lots of new produce coming in int he next few months – lettuces, carrots, beets, cabbages, spinach, and more are all still on their way. We do grow and sell year round, so right now we are filling up the hoophouses with crops to produce for us all winter!

The flowers are just beautiful in their Fall colors, but won’t be around much longer! Enjoy something beautiful in your home or share with a friend.

It is time to order those turkeys!
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