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Fresh Harvest for October 19th


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Meatballs Over Greens
from thekitchn.com
A nice change from pasta!

Serves 4
1 pound ground meat
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped Italian parsley
2 tablespoons olive oil
2 cups tomato sauce, homemade or store-bought
2 pounds greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional

Combine the meat, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed.

Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs.

Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs.

Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn’t large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they’ve been browned. Then combine them back in the pan before simmering with the tomato sauce.)

Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through.

While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.)

To serve, put greens on the plate and top with meatballs and sauce.

Recipe Notes
To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned.
Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.

Market News

Hello!

It’s a beautiful Fall week ahead, and we have a great selection of veggies for you. There are a few summer crops, like the peppers, still hanging on until frost. Wonder when that will be? So far this year we are later than last year.

The Bloomy Rind is back this week with a new cheese selection, and don’t forget Little Seed Farm and their fantastic selection of soaps!

Thanksgiving time is not far, and please include Fresh Harvest in your plans! We’ll be delivering that week on the Tuesday before Thanksgiving. We’ll have lots of good veggies as well as pre-order pies available from Dozen Bakery and cheese trays from The Bloomy Rind!

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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