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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!

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!