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 May 3rd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
One Pot Indian Lentil Stew with Greens
by Melissa Clark
An easy weeknight dinner using any combo of the good greens we are offering this week!
1 cup brown or green lentils
2 leeks, white and light green parts only,
2 ¼ teaspoons salt, more as needed
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¾ cup long-grain rice
1 ½ teaspoons ground cumin
½ teaspoon ground allspice
¼ teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
PREPARATION
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Market News
Hello!
We’ve got a beautiful week of weather ahead for you. The greens are growing, and the strawberries are ripening! It’s the big push time of year, getting the last of the summer crops in the ground. Or at least until June, when we have to do it all over again!
The strawberries are trickling in. As usual, they start slow and then come in with a vengeance! We are anticipating a good berry year, so we expect to have enough for everyone to get more than their fair share.
Dozen Bakery will be offering a new bread this week – their French Country Loaf!
Also, Little Seed Farm Soaps are back in stock. These are a wonderful goat milk based soap from a small goat farm in Lebanon, TN. They smell divine and use only the highest quality, all natural ingredients.
And this week we have plants for your garden! Lots of basil varieties and tomato plants, all raised using only organic seeds and potting mix. There will be more of the ‘Genovese’ variety of basil next week.
As always, 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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