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 8th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Cilantro Salad
From 101Cookbooks.com
1 cup sunflower oil
1 cup evenly sliced shallots, ~20 small
6 ounces asparagus spears, very thinly sliced
1 bunch of cilantro with stems
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon sea salt
1/2 cup peanuts, well-toasted, then cooled
1 tablespoon toasted sesame seeds
to serve: herb flowers (garlic chive flowers, chive flowers, etc), optional
Start by making the shallot oil, you can do this up to a few days in advance. Place the oil in a thick-bottomed saucepan or wok, over medium-high heat. When the oil is hot (a “test” shallot should bubble immediately), dial back the heat to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 – 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.
In the meantime, bring a medium saucepan of water to a boil, salt generously, and cook the asparagus for just 15 seconds or so, until bright. Drain, and quickly transfer to a bowl of ice water to stop the cooking. Drain again, and set aside.
Trim any tough stems from the cilantro, and give it a good wash. Dry completely.
Just before you’re ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and two tablespoons of the shallot oil. Place the cilantro, peanuts, asparagus, and sesame seeds in a large bowl. Drizzle the soy dressing over, and give a gently but thorough toss. The peanuts and asparagus like to find their way to the bottom, so be sure to scoop them back on top before serving with some of the reserved crisped shallots, and a few herb flowers on top (if you have them).
Serves 6.
Market News
Hello!
Happy Mother’s Day to all you mother’s out there! Hope everyone had a wonderful day celebrating those that you love.
The email is a bit late this evening due to the beautiful day and late sunset! It was a lovely afternoon to get some transplanting done, before the next round of rains come this week.
We have a great selection this week of spring veggies, strawberries and flowers! The strawberries are in but won’t last long! We hope you are getting plenty and stocking up for winter.
We also have plants this week! A selection of tomato and basil varieties is available. All of these plants are grown organically, starting with non GMO seed and organic potting mix. They are sure to be a great addition to your garden!
Just a reminder that you can find the strawberries under the “Fruits” section of the Market page, and the tomato and basil starts under the “Herb, Vegetable, and Flower Plants” page.
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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!
<!— Type your footer text above here