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 July 6th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
from Nancy Viennea, Good Food matters, nancyvienneau.com
1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)
Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.
Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.
Drain well.
In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.
Charred Red Onion Dip/Dressing
adapted from Cooking Light
1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.
Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.
Serves 6-8
Market News
Hello!
Summer is in full swing on the farms. It’s hot and dry as July usually is, and overall the crops are doing well with the heat as long as they get their irrigation. The summer crops are in full swing, which means we have a bounty of produce for you! We are thankful to Rocky Glade Farm, who is keeping us in greens this far into the summer heat. And the tomatoes are in and just luscious. Make sure you get a tomato sandwich this week! We’ve also got a great selection of other goodies to make salads with – cabbage, kohlrabi, fennel, red onion, beets, and cukes!
One of our longtime customers and local food advocates, Nancy Vienneau, has a new cookbook out that is just amazing! It is chock full of wonderful, seasonal recipes that are delicious, accessible, and creative. It is called Third Thursday Community Potluck Cookbook, and is really worth the investment. You can find info on where to buy it locally on Nancy’s blog,_ Good Food Matters _, at
http://nancyvienneau.com/. Also on there is a great potato salad recipe which is featured on our recipe today, with many of the ingredients available at our Market today
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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