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 31st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Eggplant with Yogurt and Tomato Relish
from the blog, Smitten Kitchen
This is a delicious way to eat eggplant and those summer tomatoes! Great with couscous!
3 tablespoons olive oil, divided
1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do
Salt and freshly ground black pepper
1/2 cup (75 grams) dried couscous (optional)
1 garlic clove
1/4 cup packed flat-leaf parsley leaves
1 cup cherry or grape tomatoes
2 teaspoons red wine vinegar, plus more to taste
Red pepper flakes
1/2 cup plain yogurt
Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.
Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.
Make tomato relish by pulsing garlic and parsley in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and parsley well and finely chop the tomatoes; stir this together with the remaining ingredients. Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon vinegar and more salt. The longer it sits, the more potent it gets.
To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side..
Market News
Hello!
Looks like as we head into August, the weather will continue to be hot and steamy! It has actually been a few years since the hottest period of the year was during the end of July when, statistically, it has always been. Recently the hottest stretches have been in June with days of 100 degree temperatures. But as we know in the South, it’s the humidity that is crippling.
The tomatoes and summer produce are at their peak right now!~ This is the time folks to stock up on tomatoes for canning and freezing, etc. We’ve got the 10lbs for $10.00 special going on just for you! It’s really an amazing deal! Also the ‘Juliet’ variety Roma tomatoes are great oven roasted to concentrate their flavor and frozen for later.
We have lots of lovely melons! Enjoy these fleeting fruits of summer while they are here! They are a lot for us to lug around, but we love to eat them so! We still have blueberries as well, although don’t know for how much longer.
You have until Tuesday evening to place your place your order!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
John and Tallahassee
Coming Events
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