The Weblog
This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.
Fresh Harvest for April 27th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Garlicky Greens Recipe
from 101 Cookbooks
I just love this simple recipe for cooking greens of all kinds!
If you are using spinach ignore the stem instructions below. With spinach I simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
Market News
Hello!
We are pleased to announce the spring crops are in, and this weeks vegetable offerings are looking great! We’ve got a great selection of greens of all kinds, and should have plenty for all.
It is also transplant sale time! If you are planning your garden or just wants some herbs and tomatoes for a pot on your deck, our transplants are organically grown with lots of TLC by John and Tally. We’ve got a nice variety of herb starts and tomato varieties. Please note: the purple and lime basil varieties aren’t quite ready yet, and should be available next week!
In other important news, John harvested about 5 whole strawberries over the weekend, so we do now they are coming and look great! It won’t be long now!
Please support our other vendors as well. Bear Creek Farms has some great hot dogs and Brats, just in time for grilling season. The Bloomy Rind always has an amazing selection, and Dozen Bakery has their Brown Sugar Shortcakes up! No need to wait for strawberries – they are good for so many things! ALso, Little Seed farm Soap, Twin Forks Farm Bread, Wedge Oak chicken and pork, and lots of farm fresh eggs!
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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