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Fresh Harvest for November 3rd


To Contact Us

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

Recipes


Peanut Stew with Sweet Potatoes and Spinach
from Naturallyella.com
1 tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
½ tablespoon ginger, minced
½ teaspoon clove
¼ teaspoon salt
¼-1/2 teaspoon cayenne pepper
½ teaspoon cumin
1 carrot, diced
1 medium sweet potato, ½” cubes
2 21/2 cups veggie broth
1 tablespoon honey
2 tablespoons peanut butter
3 cups spinach, roughly chopped
Brown Rice to serve, optional
Peanuts, lightly toasted

Heat olive oil over medium heat in a pot. Add onions and saute for 3-4 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
Stir in clove, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1-2 more minutes until spices are fragrant.
Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15-20 minutes.
Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.

Market News


Hello!

We have a grand selection of veggies for you this week! All sorts of greens, as well as a great variety of herbs, roots and tubers, and squashes!

It’s Daylight Savings time! That means we will be delivering up under the porch at Trinity Church, instead of down on the lawn. The porch offers nice protection from the elements as well as has lights for after dark. It makes for a much more pleasant winter delivery time! To get to the porch, go up the driveway towards the church, and take the first left. You should be able to see the white vans.

We are very grateful to the Trinity Church community for allowing us to set up on their property. They are very supportive of Fresh Harvest and are a joy to work with.

It is time for Thanksgiving plans! We will be delivering the Tuesday before Thanksgiving, not Wednesday. This will be Tuesday, November 26th.
We will have lots of veggies for you that week, as well as our regular wonderful selection of baked goods, eggs and meats. Don’t forget to pre-order your pumpkin pie from Dozen Bakery, or your turkey from Wedge Oak farm. We have sampled the pumpkin pie and it is delicious – you and your family will NOT be disappointed! These pies are available for pre order now, so order yours before they sell out!

The turkeys from Wedge Oak will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, The Bloomy Rind will also be offering cheese trays for entertaining.

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

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!

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Fresh Harvest for October 27th


To Contact Us

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

Recipes


*ORZO WITH ROASTED BUTTERNUT SQUASH, LEEKS, AND POBLANOS *
from chef Nancy Vienneau, Good Food Matters, at http://nancyvienneau.com

1 large butternut squash, peeled, deseeded, and cut into bite-sized cubes
2 large leeks, carefully washed, dried and chopped (discard tough dark green leaves)
2 poblano peppers, seeded and chopped
3+tablespoons olive oil
salt
black pepper
1/2 pound orzo

Preheat oven to 425 degrees.
Place the butternut squash cubes onto a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss well to coat all the pieces.
Place chopped leeks and poblanos onto a separate baking sheet. Drizzle with oil, season with salt and black pepper, and toss well to coat the vegetables.
Place both baking sheets into the oven. Roast the butternuts for 15-18 minutes, roast the leeks and poblanos for 12-15 minutes. Rotate the pans about halfway through the cooking time.
Meanwhile, bring a large pot of lightly salted water to a rolling boil on medium high heat. Add the orzo and cook according to package directions (about 9-10 minutes.)
Drain the orzo and return it to the pot.
Remove the roasted vegetables from the oven. Scrape the butternuts in their roasting oil, and the poblano-leeks in their oil into the pot with the orzo. Toss the mixture well.

Makes 6-8 servings

Market News


Hello!
We’ve had a big freeze since we saw you last! One of the earliest severe cold snaps on our records. It certainly took out the last bits of flowers, basil, and pepper plants. We won’t be seeing tomatoes or eggplant again anytime soon! Thankfully, the crops in the field were buttoned up under row covers and did just fine, as did the crops in the hoophouses.

It is time for Thanksgiving plans! We will be delivering the Tuesday before Thanksgiving, not Wednesday. This will be Tuesday, November 26th.
We will have lots of veggies for you that week, as well as our regular wonderful selection of baked goods, eggs and meats. Don’t forget to pre-order your pumpkin pie from Dozen Bakery, or your turkey from Wedge Oak farm. We have sampled the pumpkin pie and it is delicious – you and your family will NOT be disappointed! These pies are available for pre order now, so order yours before they sell out!

The turkeys from Wedge Oak will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

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Fresh Harvest for October 20th


To Contact Us

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

Recipes


Fennel and Kohlrabi Salad with Lemon Caper Dressing
Food Stories Blog

Ingredients

1 medium kohlrabi
1 medium fennel bulb
1 bunch of arugula
1 large handful of capers
The juice of 1 large lemon plus more for crisping the fennel
Black pepper
Sea salt
1 heaped teaspoon of wholegrain mustard
Extra virgin olive oil

1. Slice the fennel as thinly as you can and add to a bowl of cold water and lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler. Add to the bowl with the fennel.

2. In another small bowl, crush the garlic with a generous pinch of sea salt in a pestle and mortar. Or, just crush with the back of a large knife. Add some black pepper and a heaped teaspoon of whole grain mustard. Stir together. Add the juice of 1 lemon, the capers and twice the amount of olive oil. Whisk to emulsify.

3. Drain the water from the fennel and kohlrabi and place with the arugula in a bowl. Add the dressing to lightly coat. You may have some extra dressing. This can be kept in the refrigerator covered for a few days..

Market News


Hello!
We hope you are enjoying this lovely change of season!
We have a BIG week of veggies for you this week – lots and lots of good stuff to choose from! Greens of all kinds – cooking greens, Asian greens, lettuces for salad! And some fun new items as well for roasting, sautéing or eating raw. There is so much bounty and diversity this time of year, we hardly even miss the tomatoes!
The basil was bit in last night’s frost so is done for the season. We have some other nice cool weather herbs to cook with. The rest of the crops are doing great, and will just grow sweeter as it turns colder.

All the vendors are back in the swing this week, so please enjoy the offerings of Twin Forks Farm, The Bloomy Rind, Dozen Bakery, and our eggs and meats from Wedge Oak and Bear Creek.

Thanksgiving is just around the corner and make sure you order a turkey!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

<!— Type your footer text above here EatingWell:

Fresh Harvest web address


I neglected to put the website link: http://freshharvest.locallygrown.net/market

Fresh Harvest for October 13th


Hello!

Tally is taking a much needed vacation this week. We will try to carry on. We do have a wide variety of veggies this week thanks to Rocky Glade Farm and The Hershbergers.

The Bread Man returneth, but The Bloomy Rind is taking this week off. We have a large selection of beef, pork and chicken from Wedge Oak Farm and Bear Creek Farm as well as Bongo Java coffee and TruBee Honey. Don’t forget the cookies and treats from Dozen Bakery. If you do, more for me!

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

John and Tallahassee

Fresh Harvest for October 6th


To Contact Us

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

Recipes

*Southern Style Kale *
You can substitue any greens for this!
from Eating Well
October/November 2006
_

Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale’s bold flavor.
serves 4

Ingredients
2 teaspoons extra-virgin olive oil
2 teaspoons minced garlic
2 ounces country ham, pancetta or prosciutto, diced (about 1/2 cup)
15 cups stemmed, torn and rinsed kale, (1-2 bunches)
2 cups water
1/4 teaspoon crushed red pepper
Preparation

Heat oil in a large high-sided skillet over medium-high heat. Add garlic, stir, and immediately add ham (or pancetta or prosciutto). Add kale by the handful, stirring to make room for more leaves. When all the kale has been added, add water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10 to 15 minutes more. Serve warm.

Market News


Hello!

Hope you all have had a cozy, rainy day. We needed some rain on our farms after some dry weeks. Now the cover crops can germinate and get the fields ready for winter!
Lots of greens this week, and green beans. Both delicious with some sweet potatoes or winter squash.
It is the last week of flowers for the season. If you have any prepaid bouquets left, feel free to order a couple and share with your friends!

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

<!— Type your footer text above here EatingWell:

Fresh Harvest for September 29th


To Contact Us

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

Recipes


Imam Bayildi
By MARTHA ROSE SHULMAN
The iconic Turkish eggplant dish . Make sure to simmer this over very low heat as it cooks for a long time.

2 medium or 4 small eggplants, cut in half lengthwise
1 large or 2 medium onions, sliced very thin
6 garlic cloves, finely chopped
1 1/2 pounds (3 large or 6 medium) tomatoes, peeled and chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh basil (optional)
Salt
1/4 cup olive oil
1/4 cup water
2 1/2 teaspoons sugar
2 tablespoons lemon juice (optional)

1. Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.

2. Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.

3. Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.

Yield: Serves 4

Market News


Hello!

October is upon us! This summer season just flew by! The generally cooler temps and nice rainfall kept the season from dragging on, and now here we are with chilly mornings and shorter days. The Fall crops are here – lots of good greens, winter squashes and sweet potatoes! It always amazes how the changing of seasons brings on a whole different appetite. Heartier fare is definitely called for, and lots of greens and oranges to keep us healthy through the winter months. We will continue to have lots of new produce coming in int he next few months – lettuces, carrots, beets, cabbages, spinach, and more are all still on their way. We do grow and sell year round, so right now we are filling up the hoophouses with crops to produce for us all winter!

The flowers are just beautiful in their Fall colors, but won’t be around much longer! Enjoy something beautiful in your home or share with a friend.

It is time to order those turkeys!
Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

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Fresh Harvest for September 22nd, Fall Equinox


To Contact Us

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

Recipes


Fresh Green Bean Salad with Feta and Almonds
Adapted from The Enchanted Broccoli Forest

You can use any of our beans for this!
This is a delicious salad that you can make a lot of and have for lunch all week.

1 1/2 pounds whole fresh green beans, cleaned and trimmed
2 cloves garlic, minced or pressed
1/4 cup olive oil
1 teaspoon dried tarragon
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1/2 cup fresh parsley, minced
2 tablespoons red wine vinegar
1 cup bell peppers, julienned
1/2 cup almonds, toasted and chopped
1/4 cup feta cheese, crumbled

Begin by blanching the green beans. First, fill a large bowl with cold ice water. Set aside. Heat a large pot of water to boiling. Add green beans, and keep them in the water until it starts boiling again. Remove beans from the water with a strainer [or tongs] and immediately plunge them into the ice water. Let them sit a few minutes, then move them to a large, dry bowl and add the bell peppers and parsley. Toss to mix.
For the dressing, mix together garlic, olive oil, tarragon, dill, salt, pepper, and mustard. Pour dressing over the beans, and toss to cover. Add feta and nuts, and toss everything again. Serve room temperature, or chilled.

Market News


Hello!

Happy Fall Equinox! From now on the days get shorter, the nights cooler, and crop production slows down! Us farmers are finally able to see the light at the end of the tunnel, meaning life gets a little less intense for a few months. We do grow and sell year round, so now we are doing are winter crop planning and planting. We’ll have kale, chard, carrots, lettuces, turnips and other cold hardy crops nestled in our hoop houses all winter for you to enjoy!
Again this week we have lots of green beans! They freeze well for using in the winter, so we encourage you to buy some extra!
The flowers are also doing great right now, but won’t be around much longer. Enjoy something beautiful in your home or share with a friend.

We have a winner for the the Bloomy Rind cheese shop’s Southern Artisan Cheese Fest . Kathleen of the Bloomy Rind generously offered two free tickets to a lucky Fresh Harvest customer. Even if you didn’t win, you can still enjoy the Fest on Saturday, September 28th. You can read about it at the website, southerncheesefest.com. This is the south’s premier cheese event, featuring artisanal cheese producers from all over the region!

Twin Fork Farm is back with us this week. Hurray!

Finally, please note that Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

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Fresh Harvest for September 15th


To Contact Us

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

Recipes


Delicata Squash, Arugula, and Apple Salad
This is a delicious salad, perfect for Fall!
Serves 4

2 delicata squash, scrubbed clean, seeds removed, sliced into rings or chunks (no need to peel!)
1crisp apple, cored and chopped
4-6 ounces arugula, washed
1/4 cup crumbled goat cheese
1 small clove of garlic, pressed or finely minced
1 tablespoon sherry vinegar
3 tablespoons olive oil
1/4 teaspoon Dijon mustard

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the delicata squash and cook until browned on all sides, about 15 minutes. The squash should be crisp on the outside and tender inside. Make the vinaigrette: mix the garlic, mustard, and vinegar. Whisk in 2 tablespoons of olive oil. Season with salt and pepper. Place the cooked squash on a plate. Drizzle with 2 teaspoons of vinaigrette. Toss the goat cheese, arugula, and apples with the vinaigrette and place on top of the squash. Add freshly ground black pepper if desired.

Market News


Hello!

Lots of news and good stuff this week!

First of all, we have a bounty of produce for you this week! The Fall crops are coming in and there is so much yummy diversity in the food offerings! We may be done with tomatoes, but we are making up for it this week in beans! There is a great variety and they are so delicious and tender when just picked!

The Bloomy Rind cheese shop is once again putting on The Southern Artisan Cheese Fest this year, on September 27th and 28th. You can read about it at the website, southerncheesefest.com. This is the south’s premier cheese event, featuring artisanal cheese producers from all over the region!
Kathleen is generously offering a free pair of tickets to a lucky Fresh Harvest customer! Place an order, and when you pick it up on Wednesday we will put your name in a hat for a drawing. We will let you know via email if you won, and we will have a free pair of tickets for you on Wednesday, September 25th to the cheese fest!

Twin Forks Farm bread and granola are off this week. David is taking a week off but will return next week.

Finally, please note that Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

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Fresh Harvest for September 8th


To Contact Us

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

Recipes


Herbed Summer Squash and Potato Torte
from The Smitten Kitchen
This is a great make ahead, slighty hearty-but -still-summery dinner dish

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 crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter a 10" cast iron skillet or two 8-inch-diameter cake pans. 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.

YIELD 4 servings

Market News


Hello!

Well, it finally feels like a typical Tennessee day in late summer – hot and dry, with the hopeful tiny chance of a passing thunderstorm. It are these days that make the freshly planted cool loving Fall crops look miserable and wilty in the ground. But despite the heat, the feel of the changing season is definitely all around, with browning leaves, slanting afternoon light, and the cooler nights.
We’ve already got the winter squashes in, and now the first greens are up as well. Now is that transitional time to enjoy the last of the summer crops as the more hearty Fall produce comes in.

There are some lovely, fresh new flowers this week! The first yellow marigolds are in, along with newly planted zinnias and amazing cockscomb celosia. Be prepared for a really vibrant and colorful bouquet! There are only about 6 more weeks of flowers before the first frost, so enjoy them now!

Wedge Oak Farm has made their Thanksgiving turkeys available for pre order. These sold out last year, so get your order in early! These turkey’s will be frozen, and you will have a few options for picking them up. Thanksgiving will be on November 28th, and we will be delivering on Tuesday November 26th. You will be able to pick up your turkey on Wednesday, Nov. 20th or Tuesday the 26th. After you place your deposit for the turkey, Karen from Wedge Oak Farm will contact you with available sizes and more information.

Also this year, Dozen Bakery will have pre order pies for Thanksgiving – pumpkin and apple gallete!
The Bloomy Rind will also be offering cheese trays for entertaining.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

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

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!

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