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.



 
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Fresh Harvest for October 23rd - Great Time of Year for Veggies!


To Contact Us

Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Parmesan Roasted Zucchini
from Ina Garten’s book Cooking for Jeffrey

This recipe is really adaptable – it can feed two or feed a crowd. It can be hot or room temperature!

Serves 6 to 8
6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Preheat the oven to 425°F.

Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

Make ahead: Prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.

Market News

Hello!

There is such a great selection of vegetables this week! This time of year is diverse and bountiful for sure, and we are really proud to offer you such a large selection of beautiful, delicious produce!

Dozen Bakery has their apple galletes available! These small, French style tarts are really well crafted and delicious, and we really recommend this Fall treat!

It is almost Thanksgiving! This year, we will not be delivering Thanksgiving week. We will be delivering the Wednesday the week before Thanksgiving, so you can stock up then! Wedge Oak Farm has their reservations for their turkeys up on the website. You can reserve now and pick up your turkey frozen on Wednesday, November 16th. You can also make arrangements with them to pick up at another location.

Thank you so much for all your support!
See you 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!