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Fresh Harvest for November 16th


To Contact Us

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

Recipes

Curried Red Lentil, Sweet Potato, Kale Soup
From Bojongourmet.com

6 moderate main course-sized servings

1 tablespoon coconut oil
1 medium yellow onion, finely diced
1/2 a jalapeño, seeds and ribs removed, minced
2 teaspoons peeled and minced fresh ginger
1 large clove garlic, peeled and minced
2 teaspoons curry powder
1 teaspoon salt (more as needed)
3 tablespoons tomato paste
5 cups water
1 (13.5 ounce) can light coconut milk
1 cup split red lentils
1 medium sweet potato (8-10 ounces), peeled, diced 1/4-1/2"
1 bunch kale
3-4 tablespoons chopped cilantro
whole milk yogurt, for serving

Melt the oil in a large soup pot. When it shimmers, add the onion. Cook over medium heat until tender, about 10 minutes, adding the jalapeño, ginger, garlic, curry powder and salt as you prepare them, and stirring occasionally. Add the tomato paste, and cook for a few minutes, stirring, until a film forms on the bottom of the pan. Add the water, coconut milk, lentils, and sweet potato, and bring to a simmer. Reduce the heat to low to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the sweet potato is tender and the lentils are soft and partially broken down, about half an hour.

Meanwhile, slice the kale off the stems. Discard the stems and tear the leaves into 1-2" pieces. Wash well, drain, and add to the pot when the soup is done. Simmer until the kale is wilted, tender and bright green, another 5 minutes or so. Remove from the heat and stir in the cilantro.

Ladle the soup into bowls, and top with a dollop of yogurt.

The soup keeps very well in the fridge for up to 5 days. It will continue to thicken, so thin it with water, coconut milk, or vegetable stock if needed.

Market News

Hello!

It’s a very cold couple of days ahead, in fact Tuesday it looks to not get above freezing temperatures! The goal is to just keep the veggies alive through the cold, as it looks to be warming up again by the end of the week. Next week for Thanksgiving we hope to have a big selection for you, so keep your fingers crossed that the vegetables make it though. Meanwhile, we have lots of nice lettuce, storage crops, and some greens.

It is time to pick up your Wedge Oak Turkeys! If you pre-ordered a turkey, you have been contacted by Wedge Oak regarding the size you would like. We will have them for you on Wednesday if that is your request to them. Otherwise they will be delivered next Tuesday, the 25th.

We have Dozen Bakery’s Thanksgiving pies available for pre-order. There are two amazing kinds to choose from – or get both! They are sure to be amazing. Pies will be delivered on Tuesday November 25th.

And, last but NOT least, The Bloomy Rind is happy to announce the return of the “Cheese Plate in a Bag”. These will be available for Thanksgiving pre-order as well. Each size includes assorted wedges of 3, 4, or 5 cheeses along with some preserves and Marcona almonds. All you will need is a cheese board and a knife. It also makes a fabulous hostess gift for the food lover.

3 cheeses (serves 6-9) $29
4 cheeses (10-15) $42
5 cheeses (14-18) $55

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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