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 July 24th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Sausage and Eggplant Summer FrittataA great, simple summer meal!
Serves 6 to 8
2 tablespoons olive oil, divided
2 uncooked spicy Italian sausages (about 8 ounces), casings removed
1 medium eggplant (about 1 pound), diced into 1/2-inch cubes
1/2 large yellow onion, diced
1 clove garlic, minced
Kosher salt
8 large eggs
1/4 coarsely chopped fresh basil leaves
2 ounces fresh goat cheese
Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the oil in a 10- to 12-inch cast iron or oven-safe skillet over medium-high heat until shimmering. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan.
Add the remaining 1 tablespoon of oil, eggplant, and onion to the pan. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, cooked sausage, a big pinch of salt, and stir to combine.
Whisk the eggs and basil together in a large bowl. Pour over the vegetables and sausage. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Crumble the goat cheese evenly over the top. Cook until the eggs at the edge of the pan begin to set, 1 to 2 minutes.
Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve..
Market News
Hello!
It’s the last week of July, and we are definitely in the “dog days” of summer! Looks to be a hotter August and early Fall than it has been the past few years. It means a harder transition into establishing a Fall crop. Most Fall crops like a cooler soil and need a lot of water. We are thankful for our abundant wells that provide or good water supply for the crops!
We have lots of good veggies for you this week! The summer basics are here – tomatoes, cucumbers, eggplant, green beans! This may or may not be the last week for blueberries….we do have word from The Peach Truck that their season is winding down as well!
We are still rich in watermelon and cantaloupe! These have been delicious this year! Please remember, however, if you get a bad melon to let us know and we will replace it or refund your money! All our produce is guaranteed.
Lastly, tuberoses are here! This is a beautiful white flower that is actually in the lily family. It is incredibly fragrant, and a 5 stem bunch with really fill your home with loveliness!
Enjoy all this good food right at your fingertips! Remember, the best way to support a small farmer is to eat more vegetables!
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 pos