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 October 6th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Green Bean and Sweet Potato Salad
from Eating Well, The NYTimes
INGREDIENTS
1pound green beans, both ends removed, cut into pieces about 2-inches long
1cup pineapple juice
½teaspoon ground cumin
2bay leaves
¼cup maple syrup
2tablespoons soy sauce
2tablespoons olive oil
1pound sweet potatoes, peeled and cut into 1-inch cubes
1zest from 1 washed lemon, to yield about 2 teaspoons
3cups baby arugula or watercress
1teaspoon sesame seeds, toasted
1. Place the green beans in boiling salted water and cook until al dente. Remove and place in ice-cold water so they keep their bright green color. Drain.
2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
Market News
Hello!
It has been a lovely transition to cooler temperatures and some rain, and we welcome the slower days October brings. There are a few more big pushes to make – the strawberry and garlic plantings, but in general October means longer evenings and slower paced days, which are welcome after our summer season!
We missed the frost this week, so there are still lots of lovely Fall flowers to enjoy and Broom Corn for decorating!
We have back with us this week The Bloomy Rind cheeses and Wedge Oak Farm meats.
Please take a minute and vote to support Little Seed Farm! West Elm selected Little Seed as one of 21 finalists nationwide to compete for a $25,000 grant!
The contest is open to public voting from now until October 14th. It’s a tight race and they are up against many larger brands, but so far they’re hanging in there at third place in the voting. You can read more here: https://www.westelmlocalgrant.com/
Wedge Oak Farm has put their reservations up for their turkeys at Thanksgiving. There is a $25.00 deposit which is paid at the time of making the reservation, and then the rest is due at pick up. You will be contacted by Wedge Oak asking what size turkey preference you have. These turkeys will be frozen, so pick up will probably be the Wednesday a week before Thanksgiving. Details to be worked out soon!
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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