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

Miso Sweet potato and Greens Bowl
Adapted from the Smitten Kitchen
Gorgeous Dinnertime Nirvana in a Bowl!

Serves 4

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bunch greens
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 25 minutes, until browning underneath. Flip and toss chunks around, then add greens to the tray(s), season again with salt and pepper, and roast for another 10 minutes, until greens are lightly wilted and charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and greens. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Market News

Hello!
We hope everyone had a wonderful Thanksgiving. We also send out a greeting of Happy Hanukkah!
It was a brutally cold week last week – the temps out here in the country got to 12 degrees! Most of the produce in the field stayed frozen all day, even under the row covers. it is amazing how cold hardy crops can be, but needless to say there was a good bit of damage. The late fall plantings are a roll of the dice. It can be a great extended harvest when the temperatures stay mild, but that is not guaranteed.
The crops in the hoophouses fare much better, but even they suffered from the cold and stopped any regrowth over the week. Looks like a much milder week ahead, so hopefully we will see a little bounce back.

Please check your bag stash this week, and return on Wednesday any that you may have accumulated! We are getting low on bags, and would appreciate any returns!

Also, it is time for planning for next year. We always appreciate feedback from you – communicating your joys and complaints help us to do our jobs better! Please let us know what you like, what you’d like to see more of, or any ideas for new offerings you may have.

Once again, thanks so much for your support, and we look forward to seeing you !

John and Tallahassee

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