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Fresh Harvest for October 21st


To Contact Us

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

Recipes

Rotini Pasta with Butternut Squash- Sage Sauce
from Gourmet , 2006

1 lb peeled butternut squash pieces
1 small onion, diced
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh sage (or a small bunch, unchopped, see recipe for details)
1 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup) plus additional for serving
1 lb penne rigate or rotini or whatever pasta shape you like
1. Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed squash , diced onion, water, salt, and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 8 to 10 minutes.
2. If you wish, stir in Parmigiano-Reggiano.
If you have an emersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender. Remove squash mixture from heat.
3. While squash mixture simmers, cook pasta in a 6- to 8-quart pot of boiling salted water with a large pinch of kosher salt until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
4. Place pasta in a serving bowl. Toss with enough butternut-sage sauce to coat nicely. If necessary, add a little bit of the reserved cooking water to thin it out. Serve pasta with additional cheese on the side. If you have extra sauce, store it in the fridge for a later date. The sauce thickens as it sits, so on subsequent uses, it will most likely be necessary to use the reserved cooking liquid to thin out.

Market News


Hello!

Fall is the new Spring around here! The weather is beautiful, and we’ve got a great diversity of crops growing for you! Lots of great greens and squashes which make cooking so much fun! There is no frost in sight, so the peppers, basil, and flowers are still going strong. Make sure you enjoy the last bit of these warm season delights.

It is getting closer to Thanksgiving and plan on an ALL LOCAL one. We’ll be delivering on Tuesday, November 20th. We’ll have squashes and sweet potatoes, greens and lettuces, turnips and perhaps some other surprises. Plus, order your turkey from Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

Also, Dozen Bakery will be taking pre-orders for pies to be delivered that Tuesday, and The Bloomy Rind will be offering artisan cheese trays! WOW!

Speaking of The Bloomy Rind, they will be offering several farmstead goat cheeses from Capriole in Indiana (near Kentucky). We are getting some special pre-holiday promotional pricing, so this is a great time to try these cheeses. In particular, the whole wheels of O’Banon will easily keep 6+ weeks and make a lovely presentation for entertaining.

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!
Also, if you haven’t checked out our Facebook page, Fresh Harvest, LLC in a while, we have some new pictures up there. Be sure to “like” us, and you’ll automatically get updates. Although, admittedly, they can be few and far between. But we try!

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for October 14th


To Contact Us

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

Recipes


Autumn Grain Salad

Any vegetable you have on hand can be roasted for this salad. Since all the components of this salad are so flavorful — roasted vegetables, caramelized onions and marinated kale — you don’t really need a dressing. I usually just season to taste after mixing it all together.

1 cup rice, bulghur or quinoua, cooked
1 ¼ cup water
salt
½ a medium butternut squash, peeled and cut ¾ inch dice
3 medium red peppers, seeded and cut in 1 inch pieces
Olive oil
Black pepper
2 red onions, thickly sliced
1 tablespoon balsamic vinegar, plus more to taste
8 kale leaves, thinly sliced
Juice of half a lemon
2 teaspoons unpasteurized apple cider vinegar, plus more to taste

Pre-heat oven to 400 degrees Fahrenheit.

Line 2 rimmed baking sheets with parchment paper. Place squash on one tray and peppers on the other. Drizzle 2 tablespoons of olive oil over each tray and sprinkle with a pinch of salt and pepper. Toss the squash until evenly coated with oil and repeat with the peppers.

Place in the oven and roast for 30 to 35 minutes. Stirring and rotating trays half way through roasting. Remove from oven and set aside.

In a skillet over medium heat. Warm 1½ tablespoons of olive oil and add onions. Allow onions to brown a little before stirring. Add a pinch of salt and cook for 8 to 10 minutes, stirring every minute or so. Remove from heat and stir in balsamic vinegar.

Place the kale in a medium bowl and add a pinch of salt, lemon juice, cider vinegar and 2 teaspoons olive oil. Mix well, massaging the kale until it begins to wilt.

Place the cooked quinoa in a large bowl and fluff with a fork, stir in the caramelized onions. Add the roasted squash, peppers and marinated kale. Toss to combine and taste for seasoning, you may want to add a little more vinegar, salt and pepper. Sprinkle with pumpkin seeds and serve.

Serves 4 to 6

Market News


Hello!

We’ve got lots of great stuff for you this week! Please note for Westhaven deliveries, pick up will need to be Wednesday around 7pm, since John will be going out of town Thursday morning.

Now is the time to order a big, beautiful bouquet of Fall flowers, as we expect a frost in the next week or two and that will be the end of their season. Lots of colorful marigolds, zinnias, celosias, dahlias, and broom corn are to be had, so get one for yourself and a friend, and enjoy!

Also this week, Earthwind Botanicals is with us, offering a ton of great soaps, bath, and aromatherapy products. Also some gift sets which are great to have for Holiday time.

The Bloomy Rind is back!

It is time for Thanksgiving turkey orders with Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

We are growing and selling year round. We depend on word of mouth for our advertising. So if you could, please tell a friend about us. If they sign up and get in a deposit, we will credit your account $10.00. Make sure they let us know who referred them!
Also, if you haven’t checked out our Facebook page, Fresh Harvest, LLC in a while, we have some new pictures up there. Be sure to “like” us, and you’ll automatically get updates. Although, admittedly, they can be few and far between. But we try!

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for October 7th - Turkey Order Time!


To Contact Us

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

Recipes

Sauteed Kale with Fresh Ginger

1 large bunch kale (about 1 pound) stems removed, leaves cut into strips
2 tablespoons olive oil
1 tablespoon butter
2 large cloves garlic, minced
1 medium onion, chopped
1 tablespoon minced fresh ginger
juice of 1 lime
freshly ground pepper

Bring a large pot of lightly salted water to a boil. Add kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander.

In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale, tossing until combined. Cover and cook over low heat just until kale is just tender.

Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve. Serves 4 to 6.

_

Market News


Hello!

Fall is definitely in the air this week, and we’ve got the produce and flowers to show for it! It is a delicious time of year as the greens, winter squash, and sweet potatoes roll in. The kale and lettuces are lush and tender in this lovely cool weather, and the winter squashes are hearty and flavorful. All these deep greens and oranges of the produce are so good for you, especially because they are fresh!

It is time for Thanksgiving turkey orders with Wedge Oak Farm! These turkeys will be delivered frozen on Tuesday, November 20th along with your Fresh Harvest order. Get your $40 deposit in fast. This deposit will be deducted from final cost. Price per pound is $6.50 Remaining balance will be due at time of market pick up. After you place your order, you will be contacted with all the pertinent information including: size, delivery/ pick-up options, total cost. Call Wedge Oak Farm at 615-766-3773 or 615-497-3434 with questions .

The Bloomy Rind is taking a week off to recover from the Southern Artisan Cheese Fest they sponsored over the weekend. They will be back next week!

The flowers are vibrant in their Fall colors – orange and yellow marigolds, and deep brown, red and golden broom corn all make for great cheer around the house. Tally is taking a break from bouquets this week unless you have paid upfront for the Bouquet of the Week. If so, please just leave a comment that you would like a bouquet this week and Tally can do one for you!

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 30th


To Contact Us

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

Recipes


Arugula, Radish and Apple Salad
w/Cider Vinagarette

Dressing:

1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1 shallot, minced
Salt and freshly ground black pepper

Salad:
2 bunches arugula, thick stems removed, rinsed and dried
1/2 pound radishes, thinly sliced on mandoline
1 red apple, peeled, cored and finely diced

Directions:
Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

_

Market News


Hello!

As we head into this first week in October, we want to take a minute to thank you all for a wonderful summer season! It sure started off hot, and was pretty scary at first, but you all were so supportive and enthusiastic along the way- it really helped us to make it through! Our desire as farmers is to provide you with the best produce we can possibly grow- the freshest, most nutritious, and most beautiful. It is what you deserve. It is what all humans deserve. We are strongly committed to being farmers that you can trust and can work together with in providing the highest quality food for yourself and your family. Your support of Fresh Harvest enables our livlihood as small farmers, and encourages the sustanability of our local and organic based economy. Again and again, we thank you for your support and commitment. Plus, we sure love to see your smiling faces on Wednesday!

Every season has its highs and lows, its successes and failures. We always wish we had organic corn to provide to you, or more green beans . The blueberries weren’t as bountiful as we hoped. But the tomatoes were plentiful, and the succession plantings of squash did well. We always gain from your input, so please let us know any joys or complaints from the season. It helps us to plan for the year ahead.

We do grow and sell year round. Last year we sold every week through the winter and into spring. It is weather dependent, but we do plan on having crops for you well past the New Year. These are grown in our protected hoophouses,, although some, like the carrots, do OK outside.

We do have a nice selection this week, but quantities are small on some items. Please let us know if you would like something that is listed as “sold out” and we will try to meet your request.

Lastly, please keep us in mind when planning your Thanksgiving. We will have turkeys from Wedge Oak Farm , pies from Dozen Bakery, and cheese trays for The Bloomy Rind. All of these will be per order. We will be delivering on Tuesday of that week, instead of Wednesday .

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 23rd


To Contact Us

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

Recipes


Twice Baked Butternut Squash with Quinoa and Gorgonzola

From the Naturally Ella website

Ingredients
1 large butternut squash
1 tablespoon olive oil
2 medium shallots
½ cup quinoa
1 cup water
½ cup gorgonzola cheese, plus extra for topping
pinch of salt
Instructions
Preheat oven to 400?. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour ½” of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.
Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.
While quinoa cooks, scoop out butternut squash, leaving a ¼”-1/2? on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.
Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.
Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.

The butternut squash can be roasted the day before cutting out a good majority of the time it takes to make this!
 

Market News


Hello!

Happy Fall everybody! What a beautiful transition into this lovely season it has been! It makes working outside such a pleasure, and the crops just love it.
We’ve got another nice selection of veggies and other products this week – kale and other greens, fresh ginger and another round of cucumbers, and yummy pumpkin bread from Dozen Bakery!

The fresh ginger is a real treat and we hope you take the opportunity to try some of the local and fresh stuff! The ginger is listed under the “herbs” section of the Market.

Thanks to all of you who enthusiastically entered your name in the drawing for a pair of tickets to the Southern Artisan Cheese Fest on October 6th. We are pleased to announce the winner was longtime customer Jessica Baba. You can read more about the cheese fest at southerncheesefest.com.

Much thanks to Kathleen Cotter, creator of The Bloomy Rind and the Southern Artisan Cheese Fest, for her generosity!

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest - Lots of News! Please Read!


To Contact Us

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

Recipes

Romesco Sauce

This delicious sauce is good on everything!

1/2 cup bread crumbs (You could leave this out if you’re going gluten free, it will just be a tad less thick)
3 large red peppers
1/3 cup toasted almonds
1 med/large tomato
1 clove garlic
1 T red wine vinegar or sherry vinegar
3 T olive oil
1 tsp sweet paprika (you could also you harissa or even chipotle powder if you wish)
Salt and pepper

Cut peppers into thirds length wise and broil (or grill). Once the skin is blistered, turn the oven to 250 and let cook for 15 mins until the peppers are soft and the skin peels away easily. Toast the almonds. Chop the bread into small bits/crumbs. Chop the tomato. Put everything into a food processor or blender. Top with chopped parsley if you wish.

Makes about 1 1/2 cups.

Market News


Hello!

Along with a great selection of veggies, flowers (the marigolds are simply bursting!) and other locally produced items this week, we’ve got some big news to share so please read !

Firstly, how cool is it that Foggy Hollow Farm is growing fresh ginger?! This is a real treat and we hope you take the opportunity to try some of the local and fresh stuff! The ginger is listed under the “herbs” section of the Market.

We are please to let you know that The Bloomy Rind Cheese Shop is offering two free tickets to a Fresh Harvest customer for the Southern Artisan Cheese Festival that is happening at the Nashville Farmer’s Market on October 6th. Any FH customer can enter their name in a drawing when they pick up their order this Wednesday, September 19th. We will let you know at the end of the day.
This once a year event brings together over 20 artisanal cheesemakers from six states around the Southeast and is an amazing chance for you to sample these cheeses and meet the artisans who produce them! There will be plenty of other goodies to partake in as well. You can read more about this event at southerncheesefest.com.

Much thanks to Kathleen Cotter, creator of The Bloomy Rind and the Southern Artisan Cheese Fest, for her generosity and camaraderie!

We are introducing a new egg supplier this week. We will no longer offering Willow Farms eggs, and are instead getting eggs from a small, neighboring farm – Jones Tennessee Farm of Primm Springs. We have been pleased to work with Willow Farms, but wish to switch our support to a smaller producer who is able to raise layer hens in a very high quality environment. After this week, we will not be offering Jumbo size eggs – only large. The price will also go up to $4.00 per dozen.

We will continue to offer another egg option from Wedge Oak Farm. Please feel free to ask any questions or share any concerns with us! We will have some info put up on the website regarding Jones Family Farm in the coming weeks. Thanks so much for your patience and understanding on this matter!

And finally, we are making our Thanksgiving plans! We will be offering turkeys from Wedge Oak Farm! They do such a great job with their chickens and other products, so we are really excited to have the opportunity to offer their turkeys. They will start taking orders in the coming weeks, so keep your eyes out on the Market page of the website to place your reservation.
It also looks like we will be offering custom cheese platters from The Bloomy Rind for you to have on hand for entertaining, as well as baked treats from Dozen Bakery.

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 9th


To Contact Us

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

Recipes


Baked Orzo with Eggplant, Tomatoes, and Mozarella

another recipe from The Smitten Kitchen

Serves 4

1 1/2 lbs eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces orzo, a rice-shaped pasta, rinsed
1 teaspoon tomato paste
1 1/2 cups vegetable stock or water
1 to 3 tablespoons fresh oregano, chopped (half the amount if dried)
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces parmesan, grated
3 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

Market News


Hello!

We have a great variety of crops this week in this transition from summer to fall. It is impressive what we are able to offer you from our local farms and other producers.

The first of the greens are back, with some lettuces and Asian greens. And the next round of tomato plants seem to be pulling through and beginning to ripen, so we have some beautiful red slicing tomatoes and cherry tomatoes for you as well. And also, the wonderful eggplant, potatoes of all kinds, peppers, summer squashes, okra and other veggies of late summer.

If you haven’t stocked up on pesto for the winter, now is the time to do so. The basil is beautiful and bountiful right now, and pesto is such an easy thing to make a freeze.

And to go along with all this veggie deliciousness are our other wonderful food offerings – eggs, meats, wood fired bread, an amazing selection of artisan cheeses, and baked treats! New this week from Dozen Bakery are apple galletes – what a wonderful treat to bring in the cooler weather!

Earthwind Botanicals has her great selection of bulk soaps, good smelling oils, and aromatherapy sprays.

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 2nd


To Contact Us

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

Recipes


Herbed Yellow Squash and Potato Torte
from The Smitten Kitchen

Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow squash cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. You can use a 9 inch pan, but the torte will be thinner.

Set aside 1/4 cup sliced green onions.

Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Market News


Hello!

Happy September, everybody! And we hope you have a relaxing and safe Labor Day holiday tomorrow.
We are getting a nice soaking rain, which we really needed. The direct seeded crops in the field – carrots, beets, lettuce, arugula, – and the transplants of kale, chard, and cabbage really appreciate it!

We have quite a bit of summer squash this week. It will be the last month for summer squash, so now is the time to order more to put up for winter. The yellow squash ‘Zephyr’ and zucchini are both super easy to freeze and then to use in soups or breads later in the year.

We know you are disappointed at the end of the tomatoes. We do have another planting with lovely green fruits on it, but the ripening really slows as the days get shorter. We do not know how to predict when they will be ready, but we promise to let you know! We do continue to have cherry tomatoes, so please enjoy those gems while you can.

Lots of great flowers this week as well – sunflowers of all colors, dahlias, a fresh crop of zinnias, bright celosias, and the fragrant tuberoses.

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 2nd


To Contact Us

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

Recipes


Herbed Yellow Squash and Potato Torte
from The Smitten Kitchen

Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow squash cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. You can use a 9 inch pan, but the torte will be thinner.

Set aside 1/4 cup sliced green onions.

Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Market News


Hello!

Happy September, everybody! And we hope you have a relaxing and safe Labor Day holiday tomorrow.
We are getting a nice soaking rain, which we really needed. The direct seeded crops in the field – carrots, beets, lettuce, arugula, – and the transplants of kale, chard, and cabbage really appreciate it!

We have quite a bit of summer squash this week. It will be the last month for summer squash, so now is the time to order more to put up for winter. The yellow squash ‘Zephyr’ and zucchini are both super easy to freeze and then to use in soups or breads later in the year.

We know you are disappointed at the end of the tomatoes. We do have another planting with lovely green fruits on it, but the ripening really slows as the days get shorter. We do not know how to predict when they will be ready, but we promise to let you know! We do continue to have cherry tomatoes, so please enjoy those gems while you can.

Lots of great flowers this week as well – sunflowers of all colors, dahlias, a fresh crop of zinnias, bright celosias, and the fragrant tuberoses.

Thanks so much for your support, and we look forward to seeing you on 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!

Fresh Harvest for September 2nd


To Contact Us

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

Recipes


Herbed Yellow Squash and Potato Torte
from The Smitten Kitchen

Makes 8 servings
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow squash cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. You can use a 9 inch pan, but the torte will be thinner.

Set aside 1/4 cup sliced green onions.

Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Market News


Hello!

Happy September, everybody! And we hope you have a relaxing and safe Labor Day holiday tomorrow.
We are getting a nice soaking rain, which we really needed. The direct seeded crops in the field – carrots, beets, lettuce, arugula, – and the transplants of kale, chard, and cabbage really appreciate it!

We have quite a bit of summer squash this week. It will be the last month for summer squash, so now is the time to order more to put up for winter. The yellow squash ‘Zephyr’ and zucchini are both super easy to freeze and then to use in soups or breads later in the year.

We know you are disappointed at the end of the tomatoes. We do have another planting with lovely green fruits on it, but the ripening really slows as the days get shorter. We do not know how to predict when they will be ready, but we promise to let you know! We do continue to have cherry tomatoes, so please enjoy those gems while you can.

Lots of great flowers this week as well – sunflowers of all colors, dahlias, a fresh crop of zinnias, bright celosias, and the fragrant tuberoses.

Thanks so much for your support, and we look forward to seeing you on 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!