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 August 10th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Summer Squash Tart with Ricotta and Feta
Serves 6
1 10” x 13” sheet frozen puff pastry, thawed
parchment paper
pie weights or dried beans wrapped in plastic
1 tablespoon of olive oil
1 small onion, thinly sliced
kosher salt and pepper to taste
2 lbs. mix of zucchini and yellow squash
½ cup fresh ricotta
1 egg, lightly beaten
1 bunch parsley, finely chopped
1 tablespoon butter, melted
¼ cup feta cheese
Preheat the oven to 350ºF. Place pastry on a parchment-lined rimmed baking sheet. With a paring knife, gently score (being careful not to go all the way through) the pastry about one inch from the edge on all sides. Prick bottom of pastry all over with a fork, line center area only with parchment paper and fill with pie weights or beans. Bake for 20 minutes or until the edges are golden. Remove pan from oven and place on a cooling rack. Remove weights and parchment paper.
Meanwhile, heat the oil over medium heat and add the onion. Season with salt and pepper and let sauté until slightly caramelized about 6 to 8 minutes. Remove from heat to cool.
Fill a medium saucepan with water and bring to a boil. Cut the squash crosswise into ¼ – inch thick rounds. Add to the pot of boiling water, cook for 30 – 60 seconds, drain and let dry on a paper-towel lined cookie tray.
In a small bowl, whisk together the ricotta, egg and parsley. Season with salt and pepper to taste and spread onto puff pastry. Top with the onions. Arrange squash pieces in overlapping rows until tart is filled. Bake for 15 minutes. Remove from oven, brush with butter and return to the oven for five minutes longer. Remove pan from oven, sprinkle with feta, and let cool for 10 minutes before serving.
Market News
Hello!
Last week there was a mild computer glitch that held up the email, so many didn’t receive it on Sunday night. Thanks to those of you who let me know so that I could resend another on Monday morning! Please know that you can always go directly to the website, Freshharvest.locallygrown.net , to place your order on the Market page. You don’t need to have received the email to place an order. The Market will always be open Sunday through Tuesday nights.
We got some good soaking rain the past few days, and now it is feels like a steaming jungle out there! The rain really helped the ground for prepping for Fall planting so now we can finish getting in those cool season crops like kale, lettuces, radishes, beets and and carrots.
We are feeling pretty wealthy in tomatoes right now, and are thoroughly enjoying sharing that wealth with you all. Please gracefully accept the riches that fall upon you this season. Do not be burdened by abundance. Rejoice in your good fortune, and eat tomato sandwiches!
There is no regular ‘Genovese’ basil this week, but it will be back in a week or two. If you haven’t tried it yet, the cinnamon or lemon basils are a really great change of pace.
We continue to have blueberries this week, although supplies are dwindling!
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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