Fresh Harvest, LLC

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

Recipes

Mixed Grain Kale and Walnut Risotto
from Martha Rose Schulman, New York Times

I haven’t tried this yet, but it looks delicious!

1 generous bunch kale (about 3/4 pound)
6 to 7 cups well seasoned chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2/3 cup Arborio rice
1 to 2 garlic cloves (to taste), minced
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 cups cooked black quinoa
1/2 cup chopped walnuts
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese (2 ounces)

1. Stem the kale cut crosswise in slivers. You will have 6 to 8 cups slivered kale, depending on the type you use (it will cook down). Set aside.

2. Bring the stock to a simmer in a saucepan, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.

3. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.

4. Stir in the rice and the garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry, for 10 minutes.

5. Stir in the kale and continue to add stock by the ladleful and stir the rice for another 10 to 15 minutes, or until the rice is just tender all the way through but still chewy (al dente) and the kale is tender. Add freshly ground pepper, taste and adjust seasoning.

6. Add another ladleful of stock to the rice. Stir in the quinoa and walnuts and stir together for a minute, then add the Parmesan and remove from the heat. The mixture should be creamy (stir for a few more minutes if it is watery – or add more stock if it the mixture is dry). Serve right away in wide soup bowls or on plates.

Yield: Serves 6

Market News

Hello!

We have great Holiday Gift Items available as well as wonderful provisions for entertaining and sharing.

Tru Bee Honey has a beautiful stocking stuffer or hostess gift with their fine local honey in ice wine bottles, capped with beeswax. Very impressive!

The Bloomy Rind has assemble your own- cheese trays! Great gifts or great to have on hand for get togethers!

We have Fresh Harvest Gift Certificates. These are in increments of $25 and $50. Give one to your neighbor and get them started buying local from us! They are so flexible and convenient, and can be used for any product on our market!

Country Faire English Toffee is just delicious! It is a good idea to have some of these on hand to share with those you love!

Dozen Bakery has wonderful pumpkin cranberry bread that would be a wonderful morning treat for anyone on your list. Wrap it up with a red bow and you are good to go!

This is our last delivery before Christmas. We will be taking two weeks off, the week of December 22nd and the following week of December 29th. We will resume delivery the week of January 5th, 2014.
Please stock up now on your meats, breads, and veggies. The breads really do freeze well. The vegetables also have a long life span. They are harvested just before delivery, and are so fresh that we think you can hold them for a couple of weeks in the fridge usually with no problem.

It has been so cold and gray that the produce has really slowed down. Let’s hope for some sunny days in the coming weeks to get those hoophouse crops cranking!

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

John and Tallahassee

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