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Fresh Harvest for May 21st


To Contact Us

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

Recipes

ROASTED SPRING SALAD WITH RADICCHIO
This is a spring salad of the best sort—hearty, bright, and filling enough that it can stand alone as a light meal .

For the salad:
1-2 fennel bulbs
1 bunch of carrots
a few beets
1 head of broccoli
1 head of raddichio
2 cloves of garlic
olive oil
salt

For the dressing:
half a lemon
3 tablespoons olive oil
1 teaspoon honey
cracked pepper to taste

Directions

Scrub the beets and parboil them on the stove top in a heavy sauce pan until you can pierce them with a fork. Cool to handling temperature then remove the skins. Halve or quarter any large beets. While beets are simmering and cooling, prepare the fennel.
Preheat the oven to 375. Trim the fennel bulb and thinly slice on a mandolin from top to bottom, keeping the base intact. If you don’t have a mandolin, simply use a sharp knife and slice as thinly as you can through the whole bulb from top to bottom. Toss with olive oil and arrange on a baking sheet. Roast until beginning to turn golden brown, turn and roast for another minute or two. If your pieces are not an even thickness, they may not brown evenly. Not to worry, just remove them as they are done and allow the rest to finish cooking. Remove to a plate to cool.
Turn oven up to 400. Place beets, carrots, peeled garlic cloves, and broccoli florets evenly on a baking sheet and drizzle with olive oil. Roast until taking on some color and the broccoli is a touch crispy. The broccoli will be done first, so remove and continue roasting the rest, about 25-35 min. total. Turn the vegetables as needed to prevent burning.
While you let the vegetables cool a bit, coarsely chop the radicchio and place in a large serving bowl.
Make the dressing: combine all dressing ingredients in an empty jar, screw the lid on tight, and shake to emulsify. Transfer the vegetables on top of the bed of radicchio, arrange the fennel crisps on top, and drizzle on the dressing. Ta da!

Market News

Hello!

Hope you are enjoying this beautiful evening! The humidity has lifted, and the air is crisp and fresh after our nice round of rain. The spring crops will enjoy this coming cooler weather. The lettuces and greens can hang on a few weeks longer!

We have a delicious selection for you this week! All the best in spring vegetable goodness!

The Peach Truck will be with us this week! They will be there at 4:00 -6:00, or until they run out! In honor of that, Dozen Bakery has there delicious Brown Sugar Shortcakes up on the Market. These go great with peaches as a shortcake dessert, and many other things as well!

We know you have many options these days for buying local produce. We really appreciate you making the effort to shop with us! Our goal is to bring you a great quality and selection of organically grown produce from some of the best farms in the area! We always appreciate your feedback – both positive and constructive, as it helps us do our job better!

Thanks so much for 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!