Fresh Harvest, LLC

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Fresh Harvest, LLC
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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Serves 4

12 ounces fresh goat cheese
2 tablespoons olive oil
1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon red pepper flakes
4 large egg whites
1 cup breadcrumbs
Freshly ground black pepper
4 medium fennel bulbs, thinly sliced
Juice of 1 medium lemon
1/4 cup fennel fronds, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
1/2 cup tahini roasted garlic dressing

Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate. Refrigerate for 15 to 20 minutes to firm up. Meanwhile, heat the oven and cook the chickpeas.

Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beans to the pan in a single layer. Cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and red pepper flakes and stir to combine. Spread out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more. Remove the chickpeas from the heat and cool slightly before serving or store in the refrigerator in an airtight container.

Whisk the egg whites in a small bowl. Combine the breadcrumbs, remaining 1 teaspoon salt, and black pepper in another small bowl.

Remove the cheese balls from the refrigerator. Gently but firmly press each ball into a thick disk, smoothing the sides with your finger. Dip a disk into the egg whites, turning it to coat and then allowing any excess to drip off, and then completely coat in the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining discs.

Bake until golden-brown and the cheese is warmed through, 13 to 15 minutes. (A minute or two under the broiler will brown them more if needed.) Cool for at least 5 minutes before serving. Use a small spatula to gently reshape the disks if needed.

Toss the fennel with the lemon juice in a large bowl. Use immediately or cover and store in the refrigerator (for up to 5 days) until ready to serve.

When ready to serve, stir the chickpeas, fennel fronds, and parsley into the fennel, then divide the mixture between 4 plates. Top with the baked goat cheese rounds and drizzle with the dressing.

Market News

Hello!

It is hot and dry at the farms! It is not as hot as it could be, we know, but that along with no rain here for weeks makes for some very stressful conditions! Seems like Nashville in town has gotten some good showers the past few weeks, but they have all passed us by. Hope we get a nice soak in the next few days!

Summer is upon us! How did the end of June get here so fast!? We have full blown summer crops in – tomatoes, squash, cucumbers galore, as well as blueberries! It is the season of abundance, so start thinking now about your pickling/canning /freezing needs – don’t wait until the end of summer, as there is never a guarantee as to what weather will do and how the crops will fair. If you have any special requests, please let us know!

The Bloomy Rind Cheese shop is back with us this week! We’ve got lots of great meat specials going on as well!

Please as always remember to bring us back your bags . We also appreciate you returning any of the packing we give you for us to re use. We can not use packaging from other sources do please recycle that yourself.

We look forward to seeing you on Wednesday! Thank you so much for all your support!

John and Tallahassee

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