The Weblog
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Fresh Harvest is Back! For the Week of January 12th
This post expired on January 12, 2024.
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Sweet Potato and Sausage Soup
Bon Appetit, October 2007
Makes 8 servings
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 fresh spinach or chard
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
Other options to consider: Kielbasa instead of chorizo/linguica, adding a can or two of drained white beans or using more spinach. I love spinach wilted in soups and could have used even more.Yield: Serves 6
Market News
Hello!
It is great to be back after our extended time off! We seem to have made it through the deep freeze alright. There was some damage to the crops in the hoophouses, but nothing was killed outright. Mostly burnt leaves that in a few weeks will grow out and the plants will be good again for selling. Any crops in the field are of course damaged beyond use, but that was to be expected. Having never been through such an extended cold before, it certainly was a learning experience and we will know more what to expect next time. Such is the way of farming – always something new to learn from!
It will take a few weeks for the crops to grow back to a harvestable size. You will notice this week our numbers on the amounts available for the produce are low. It does take awhile during the short days of winter for crops to regrow. We apologize for this and hope you will be patient as the crops recover!
In a few weeks we will have spinach and lettuces again, as well as kale and other greens. In the mean time – enjoy those sweet potatoes!
Please stock up this week on any meat, cheese, eggs, and other staples as we will probably need to switch to an every other week schedule into February. This means we will deliver this week (the 15th), and then in two weeks on the 22nd and then again on February 5th.
We are happy this week to announce a new vendor in the Market – Little Seed Farm from Lebanon, TN offers raw goat’s milk soap! You can read about their farm, family, and soap making on the “Our Growers” page of the website.
Once again, thanks so much for your support, and we look forward to seeing you on Wednesday!
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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