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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!

Fresh Harvest for August 26th


To Contact Us

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

Recipes

Market News


Hello!

The last week of August is here! It is quite the milestone to through this month – and really this year it wasn’t so bad. The season started off with such intense heat and drought, that August has seemed downright mild and lovely. As we head into September, we have no idea what to be ready for! But, we continue to plan for year round growing. Our seedlings will be heading into the hoophouses this month, and we hope to have a continual harvest throughout the year.

There are lots of nice flowers this week for you to enjoy this week – Teddy Bear Sunflowers! Tuberoses that are oh so fragrant! Big, colorful bouquets with lots lush celosia! Please remember to keep our flowers in mind when planning any special event.

Earthwind Botanicals is with us this week with some wonderful soaps and other aromatherapy products. The Pound O’Soaps are a great deal as they last for such a long time!

The Bloomy Rind has listed five cheeses this week, one of which won 1st Place in a recent American Cheese Society competition! Also, now is the time to get your Southern Artisan Cheese Festival (sponsored by The Bloomy RInd) tickets this week for the Early Bird bonus! You can purchase at the shop (skip the online fees with cash or check) or online at http://www.brownpapertickets.com/event/261999

And, if you haven’t yet tried Dozen Bakery’s Peach Galette, we strongly recommend it! At the end of the season, it is always a good idea to take the opportunity to eat fresh summer peaches!

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 August 19th


To Contact Us

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

Recipes


Grilled Sesame Chicken and Eggplant Salad
from the New York Times

FOR THE MARINADE

4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
1/2 teaspoon Chinese chile paste or 1/4 teaspoon cayenne

FOR THE VINAIGRETTE AND GARNISH

2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
1/2 teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
1/2 cup thinly sliced scallions
3/4 cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges

PREPARATION
Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
Heat a stove top grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.
YIELD 4 to 6 servings.

Market News


Hello!

What a beautiful run of weather we are having – hard to believe it is the middle of August. We are extremely lucky to not be experiencing the horrible drought and heat plaguing so many other states right now. Who knows what the months ahead have in store for us, but for now this is a welcome respite and is much appreciated. Transplanting fall crops in weather like this is more pleasure than work!

There are lots of nice flowers this week for you to enjoy. Big, colorful bouquets and lovely tuberoses. Please remember to keep our flowers in mind when planning any special event. The imported flower industry is a huge consumer of energy and chemicals. Our local and organic flowers are more vibrant, smell better, and have less carbon footprint than anything you can get in a store!

There are some lovely new potatoes this week – French fingerlings. Though plumper than most, this potato is still considered a fingerling. Radiant rose-red skin and deep yellow flesh with an occasional red ring make this potato stand out. Creamy, smooth texture with exceptional flavor.

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 August 12th


To Contact Us

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

Recipes


*Grilled Potatoes with Blue Cheese *
(recipe adapted from Bobby Flay)

Ingredients:

10 new potatoes, chopped into cubes
1/4 cup extra virgin olive oil, plus more for tossing
2 tablespoons white wine vinegar
1 shallot, diced
1 tablespoon dijon mustard
Pinch of kosher salt
Freshly ground pepper
2 scallions, chopped
1/2-3/4 cup crumbled blue cheese

Directions:

Fire up the grill.
Place the chopped, raw potatoes on a grill pan and toss with a drizzle of olive oil, salt and pepper. Grill until cooked through. About 10-15 minutes. This will vary depending on the thickness of your potatoes and the heat of your grill.
While the potatoes are cooking combine the vinegar, 1/4 cup olive oil, shallot, mustard, salt and pepper.
When potatoes are through cooking, toss with the vinaigrette and some of the blue cheese in a large serving bowl. Top with scallions and remainder of blue cheese.

Market News


Hello!

It’s a beautiful break in the weather – so nice to have a a cooler, less humid beginning to August! We have lots of nice veggies for you this week, but you will notice less variety. We have entered the summer doldrums, where most crops are just plain wore out! Just like the farmers! We have more plantings of squash and tomatoes coming along, but their first fruiting usually gets delayed in high heat. Hopefully with this cooler weather we will get some good production soon.
We are also transitioning into Fall crops, and are busy seeding kales, beets, carrots, and other greens. You will notice the first winter squashes coming in. And we have lots of delicious, fresh dug potatoes on special this week!

Back with us this week is The Bloomy Rind Cheese Shop, Dozen Bakery – with peach galettes! We are also pleased to welcome back Whispering Creek Mushrooms, with their fresh picked, organically grown oyster mushroom varieties.

The Bloomy Rind Cheese shop just returned from The American Cheese Society’s national competition, where over 1700 cheeses were entered. The South was well represented among the winners! Each week, there will be at least one prize winning cheese highlighted. This week, it is Sweet Grass Dairy’s buttery Camembert-style ‘Green Hill’ which won 2nd Place.

We have Earthwind Botanicals all natural aromatherapy products and soaps, with bulk soaps on special, and Tru Bee Local honey!

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 August 5th


To Contact Us

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

Recipes


Summer Squash & Basil Frittata

2-3 small summer squashes
6-8 large eggs
3 ounces fresh goat cheese
3-4 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
The leaves from several sprigs of basil, chopped, plus some reserved for garnish
Kosher salt
Freshly ground black pepper
Directions
Slice the squashes in half lengthwise and use a spoon to scoop out the seeds. I Using the biggest holes on a box grated, shred the squash until you have about two and a half cups of grated squash. Transfer the grated squash to a colander in the sink, and lightly toss it with a little kosher salt to help “sweat” out some of the water. Let the squash drain for 20 minutes or longer, pressing every once in awhile to drain the water.
While the squash is draining, beat the eggs in a bowl, adding a few pinches of salt and pepper. Crumble the goat cheese into the eggs.

In a thick-bottomed, ovenproof 10- to 12-inch skillet (smaller skillet = thicker frittata and vice versa), heat 3 tablespoons olive oil over medium. Add the onion and garlic and cook, stirring occasionally, until transparent and aromatic, 3-5 minutes. Use a clean tea towel to press any excess moisture out of the grated squash, and add the squash to the skillet, sauteing until tender, about ten minutes.

If the squash seems to have soaked up much of the oil, add another tablespoon. Lower the heat of the stove, and stir in the beaten egg mixture. Stir in the chopped basil. Cook the mixture as if it were scrambled eggs for awhile, scraping the bottom of the pan as the eggs form small curds. When the mixture is still quite wet but has thickened substantially from the curds of eggs forming, remove from the stovetop and transfer to the oven under a broiled on high, about 6 inches from the broiler. Cook until lightly browned on top, 5-10 minutes.

Tear basil and scatter across the top. Allow frittata to rest for 10 minutes before serving, as this prevents sticking to the skillet. Salt and pepper to taste.

Read more: http://casayellow.com/summer-squash-basil-frittata/#ixzz22j5XjS74

Market News


Hello!

It is hard to believe it is already August. This Summer is really flying by! We know many of you are adjusting to a new school schedule as well.
We have stopped doing Saturday deliveries. The blueberry season was oh-so fleeting this year, and the tomatoes are waning. There are not enough orders on Saturdays to justify the delivery. However, we know this was more convenient for some of you and we apologize! For those of you that are unable to make Wednesday delivery by 6:00, please know that we can leave your order at the church for you to pick up later in the evening. Just let us know in the comments section of your order.

Tally is back this week and there are lots of beautiful flowers. However, Dozen Bakery, The Bloomy Rind, and Twin Forks Farm bread are off this week. We look forward to having them back next week!

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 July 29th


To Contact Us

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

Recipes

Tomato Tart
Adapted from Canal House Cooking, Volume No. 4

You will need
1-2 big tomatoes
1 sheet of puff pastry
A bundle of thyme
Salt (the bigger- and flakier-grained, the better)
Fresh ground pepper
Good olive oil
Directions
Preheat the oven to 375 degrees

Slice the tomatoes into thin slabs through the middle. If the core is tough, remove it.
Place the sheet of puff pastry (if it was frozen, it should be defrosted first). With the tip of a knife, lightly score a border around the pastry to serve as the ‘crust’. Prick the area inside the border with the tines of a fork all over to prevent this area from puffing too much.

Starting with the largest tomato slabs, arrange the tomatoes inside the scored border. After you run out of room for full tomato slices, cut the slices in half and arrange to more or less fill the space. Do not overlap tomato slices, or it will be too liquidy for the delicate pastry to handle without getting soggy.
Strip the thyme leaves from their stems and scatter all over the tomatoes.

Bake for 30-40 minutes, until tomatoes are roasted and crust is golden brown all over.

Remove from the oven. Sprinkle with salt, ground pepper, and drizzle all over with olive oil.

Market News


Hello!

This week will be a slower week, as we enter the dog days of summer. Tally is out of town on a family vacation, as are the folks at Dozen Bakery and The Bloomy Rind Cheese Shop. We still have plenty of wonderful veggies and other products for you, but we are entering the phase where the diversity of crops is low. Not too many crops can thrive in the heat and humidity of a Tennessee late summer. It is also the time when we farmers are preparing for our “second spring”- Fall planting! As the weather cools, the new crops will be set out in anticipation of a year round harvest. These cooler season crops offer much more variety, and include of course the lettuces and leafy greens.

But for now, while we’ve got them, enjoy the ripe luciousness of our summer tomatoes and watermelon! We’ve also got green beans and cucumbers this week, as well as lots of great tasting fresh dug potatoes and summer squash!

There will be no bouquets this week, as Tally is out of town. These will start up again on Wednesday, August 8th.

We are so pleased to feature Tru Bee honey as one of our vendors. This local bee-farming family has this to say about their current honey offering:
“This particular honey was harvested Memorial Day weekend, which is very early for Middle Tennessee. This was prompted by the early, warm spring we had. Our bees took advantage of copious nectar sources, including spring fruit blossoms (like apple and pear) and the sought-after black locust tree. The latter is a hard nectar to “catch,” because there’s a short bloom cycle; either the bees won’t leave the hive because we have a cold snap, or because of a rainy spring.

Our bees also had access to a lush acre of crimson clover, followed by purple clover and then another big nectar flow from country privet, which seems to grow with abandon in the country, especially along fences. Our lavender bloomed early this year, so there’s a little bit of that in this honey, but we harvested before the lavender was in full bloom, since we wanted to save something for a hoped-for summer harvest!"

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 July 22nd - lots of news!


To Contact Us

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

Recipes


Watermelon and Tomato Salad
from Mark Bittman

These ingredients really compliment each other!

Ingredients
2 1/2 cups watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 1/2 cups cherry tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
1/2 cup minced scallions or red onions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped

Method
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.

Market News


Hello!

It has been a great week of “normal” summer weather around here – we’ll take it!

However, it has been on the wet side, and that rain just is not cooperating with the blueberry harvest. The berries are not good when picked wet, and Hidden Springs only wants to provide you with a top quality product. Given the variable chance of rain this week, we are not going to offer any berries, but do hope that they will be able to harvest enough to bring us some at pick up. We know this has been a so far disappointing blueberry season for many of you, but please keep your fingers crossed that it improves, not only for our sake but for the orchard’s as well. After all, it is their livelihood!

Twin Forks Farm is having a special this week on it’s wood fired, artisan bread and granola. It is a great deal at $1.00 off each item!

We have some wonderful fresh dug potatoes this week, German Butterball (how could you not want to eat something with a name like that!). This is an excellent potato – a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly mealy, this beauty is superb for everything – frying, baking, mashing, soups – you name it.

Also, the watermelons are definitely in abundance and are ripe and so sweet! These are of a small size so are manageable. You can order one of these to make up for not getting blueberries! And speaking of making up for blueberries, Dozen Bakery has blueberry galletes this week made with Hidden Springs Orchard blueberries – so get one to get your fix! They are spectacularly delicious.

And don’t forget Bloomy Rind Cheese, and Earthwind Botanicals products!

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

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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!