Fresh Harvest, LLC

To Contact Us

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

Recipes

Goat Cheese, Potato and Kale Frittata
This is a great Christmas Day brunch idea!
Serves 3-4

2 tablespoons extra virgin olive oil
1/2 onion, diced
1 clove garlic, chopped
1 teaspoon rosemary
2 1/2 cups kale, washed and chopped
2 teaspoons salt (plus a pinch), divided
1 1/2 cups potatoes, washed and thinly sliced
8 eggs, cracked and beaten
3-4 tablespoons chevre goat cheese
2 tablespoons fresh parsley, chopped

Set a shelf on the middle of rack the oven and preheat to 400 degrees. In a large oven proof or cast iron skillet over medium heat, warm the oil and saute the onions until translucent. Add in the garlic, rosemary, and a teaspoon of salt and cook for another 2 minutes. Toss in the chopped kale and cook until bright green, about 4 minutes. Once the greens are done cooking, take the skillet off the heat.

In the meantime, place the sliced potatoes in a saucepan with a pinch of salt and enough water to cover. Cook over medium heat, covered, until the potatoes are tender but not falling apart. Drain, let cool for 4-5 minutes, and combine with the kale and onion mixture.

In a medium bowl, whisk together the eggs and the remaining salt. Add the eggs to the skillet and stir to combine. Lastly, break up the goat cheese into teaspoon-sized bites and sprinkle it over the egg mixture.

Place the frittata into the oven and bake until firm and a bit puffy, about 20 minutes. Sprinkle with fresh parsley and serve

Market News

Hello!

This is a big, crazy week for everyone, and we appreciate you taking the time to do your shopping with us! We have wonderful veggies, meats, breads and eggs for your holiday meals. The food will be even more special as it is locally grown right here, right now!
Our gift certificates are a great present to give this year. We offer them in $25 and $50 increments. Our gift certificates enable any of your friends, family members, neighbors, teachers, or co-workers to try out any of the locally produced goods we offer through Fresh Harvest.

Also, we recommend Tru-Bee Honey and Earthwind Botanical goodies as stocking stuffers!

This week, please remember to bring your reusable bags when you pick up your order. We are getting low! We continue to have a lot of people ordering every week, and really would rather pack in cloth bags than paper!

We will be up under the porch of Trinity Church where there is light and we are out of the wind a bit. We are very grateful to the church community’s generous support in letting us set up here for the winter season!

We truly appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Cabbage, Apple and Walnut Salad
from Smitten Kitchen

Serves 6

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 crisp apples (
1/3 cup crumbled blue cheese (optional)

Preheat the oven to 375°F.

Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

Toast the walnuts in the oven for 8 minutes, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Market News

Hello!

It is the darkest and coldest days of the year – luckily our veggies are tucked snug in the hoophouses and are doing well. We will be delivering every week through the holidays and into the New Year.

There are some new photos on our Fresh Harvest LLC Facebook page of weddings that Tally did the flowers for in 2011. Please “like” our page, and get updates through the winter of farm goings-on and customer community news.

Our gift certificates are a great present to give this year. We offer them in $25 and $50 increments. Our gift certificates enable any of your friends, family members, neighbors, teachers, or co-workers to try out any of the locally produced goods we offer through Fresh Harvest.

Also, we recommend Tru-Bee Honey and Earthwind Botanical goodies as stocking stuffers!

This week, please remember to bring your reusable bags when you pick up your order. We are getting low! We continue to have a lot of people ordering every week, and really would rather pack in cloth bags than paper!

We will be up under the porch of Trinity Church where there is light and we are out of the wind a bit. We are very grateful to the church community’s generous support in letting us set up here for the winter season!

We truly appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

TOASTED KALE & COCONUT SALAD WITH SESAME OIL
This is a very easy and delicious way to eat a bunch of kale!

As printed in Super Natural Every day by Heidi Swanson

1/3 cup extra-virgin olive oil
1 TSP toasted sesame oil
2 TBL soy sauce
3 ½ lightly packed cups of chopped kale, stems trimmed, large ribs removed
1 ½ cups of unsweetened large-flake coconut
2 cups cooked whole grain, such as quinuoa, rice, wheat berries or barley (optional)

Preheat the oven to 350°F with two racks in the top third of the oven.

In a small bowl, whisk together the olive oil, sesame oil, and soy sauce. Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you need a bit more dressing, add some and toss. Place the grain on a serving platter and top with the tossed kale.

Served 6.

Market News

Hello!

We have a great selection for you this week – great fresh veggies to keep you healthy and energized during these darker days of winter!

This week, please remember to bring your reusable bags when you pick up your order. We are getting low! We continue to have a lot of people ordering every week, and really would rather pack in cloth bags than paper!

Also, please remember we will reuse the paper and plastic bags we pack your produce in, as well as the cardboard egg cartons.

This season, we certainly encourage you to support the small, locally owned businesses that keep our community healthy and diverse.

We are offering Fresh Harvest Gift Certificates for both $25 and $50.00. These are good for both existing and new customers, and can be used for purchses for any Fresh Harvest vendor through 2012.
Please also consider our other vendors for gifts and stocking stuffers. Earthwind Botanicals has gift items available which are great for teacher or hostess gifts. Tru-Bee Honey has the coolest bottles filled with pure, raw local honey which would make nice stocking stuffers.
And, if you are in need of some extra cash for your food purchases, we do offer $10.00 credit to any customer who gets a new person to sign up with us and give their $50.00 deposit. Make sure they let us know who recommended them!

We will be up under the porch of Trinity Church where there is light and we are out of the wind a bit. We are very grateful to the church community’s generous support in letting us set up here for the winter season!

We truly appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Hot Swiss Chard Artichoke Dip
This delicious dip is made on the stove top, and you can also use spinach!
A great Holiday Party Treat!
I sometimes use low fat cream cheese, and substitute yogurt for the sour cream

1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces, or 1 lb of spinach
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

Serve warm, garnished with plenty of chopped scallions or chives, if desired.

Market News

Hello!

We hope you had a wonderful Thanksgiving with friends and family! We enjoyed our vacation, and are glad to be back this week with some wonderful veggies for you! The lettuce and greens are downright luscious this week as they have really enjoyed the lovely hoophouse growing conditions. This is the best time of year for carrots – tender and sweet, and a world of difference from anything you get at the grocery.

This will probably be the last week of our supply of sweet potatoes and butternut squash. And it does look to get very cold this week, so that may do some damage to the Swiss Chard and salad turnips as well. However, we plan on having good greens and other veggies through the Holidays.

This season, we certainly encourage you to support the small, locally owned businesses that keep our community healthy and diverse. We will be offering Fresh Harvest Gift Certificates for both $25 and $50.00. These are good for both existing and new customers, and can be used for purchses for any Fresh Harvest vendor through 2012.
Also, please remember our other vendors for gifts and stocking stuffers. Earthwind Botanicals has gift baskets available which are great for teacher or hostess gifts. Tru-Bee Honey has the coolest bottles filled with pure, raw local honey which would make nice stocking stuffers.
And, if you are in need of some extra cash for your food purchases, we do offer $10.00 credit to any customer who gets a new person to sign up with us and give their $50.00 deposit. Make sure they let us know who recommended them!

It sure gets dark early these days. We plan on being up under the porch of Trinity Church where there is light and we are out of the wind a bit.

We truly appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Recipe: Butternut Squash, White Bean and Kale Ragout

Time: 1 1/4 hours

1 med butternut squash, ( or sweet potato or pumpkin!)
2 tablespoons unsalted butter or canola oil
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 15-ounce cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 pound kale, center ribs removed, leaves thinly sliced (about 6 cups)
2 ounces grated Parmigiano-Reggiano cheese ( 1/2 cup), more to taste, optional
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
Coarse sea salt, for garnish.
1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.

2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until squash is very tender and caramelized at edges, about 30 minutes.

3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.

4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Market News

Hello!
Now is the week to stock up for your Thanksgiving cooking! We will not be delivering next Wednesday, November 23rd as we will be on vacation with our respective families.

This week you can get our sweet potatoes, butternut squash, carrots, kohlrabi, celery, beets, radishes and turnips – all which will store well though the week. Our herbs, lettuces, and greens also can last more than a week if stored properly. Wash and dry the greens, and store in a plastic bag in your crisper. You can imagine that the lettuce and greens you get from California are already a week old by the time you buy them in a grocery store. Ours are picked just for you the day before or day that you pick them up!

There is lots of good cooking you can do ahead of time to get a jump on the day. However, a warning that this is the last week for tomatoes and peppers, so get those as well to have your fill before the long winter without these summery fruits (you aren’t still buying them at the grocery store are you?!)

Attached is a great recipe for a hearty vegetarian side dish using produce and herbs you can get through us this week. This can be made ahead of time and frozen, just add the cheese later.

We will return the week of 27th and deliver again on Wednesday, November 30th. We’ll continue to have have lots of good produce for you through the holiday season!

Just a reminder that is weather is bad, we will be up under the porch of Trinity Church.

We truely appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

ROASTED BABY YUKON POTATOES, HARUKEI TURNIPS, AND THYME
From chef Nancy Vienneau’s blog, Good Food Matters

2 lbs. small Yukon Gold Potatoes
1 bunch Harukei Turnips
several sprigs Fresh Thyme
Olive Oil
Salt-n-Peppa

Because these yukons were small, I was able to roast the turnips and potatoes together. But it is also fine to roast them on separate sheet pans, and then combine, post-roast.

Place turnips and potatoes on a sheet pan, and lightly coat them with olive oil. Season them with salt, black pepper, and the leaves from several sprigs of fresh thyme.

Place in a preheated 375 degree oven and roast for 40 minutes. Check on them, about half-way, shaking them in the pan, and rotating in the oven. Test for doneness.

Serves 8

Market News

Hello!
We hope you are all enjoying this beautiful fall – has there been one any prettier, ever? It does look like a rainy day on Wednesday for delivery, so please remember our contingency plan. If it is rainy, Trinity Church has been generous enough to let us use their porch with a roof. Please look for us up the hill, just above our regular drop off site. You can drive your car up the driveway and to the first left and you will see us on the right near the Church’s handicap parking. By our delivery time of 4:00, the trafiic from school has subsided and there is ususally no problem with congestion. We have been parking our van with “Fresh Harvest” down at the bottom of the hill, so you will know we are there!

Please remember our offer of $10.00 credit to your account when you get a new customer to sign up with us and get their deposit in. Word of mouth is our best advertisement! Just be sure to get that new customer to let us know who recommended them!

Also, a customer has blogged about our turnips! We have posted the recipe here in our recipe section, but you can read the full post (and peruse lots of good recipes) at Good Food Matters.

Enjoy!

We truely appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Melting Greens
The simplest way to cook – but not overcook – a big bowl of greens. Delicious, healthy, and oh so enjoyable!

Ingredients

Good tasting extra-virgin olive oil
1 bunch Swiss chard, kale, or combination of greens (chards, kales, collards), washed, stripped from center ribs and torn into pieces (about 5 cups)
4 garlic cloves, rough chopped
1 whole dried red chile
1/3 cup broth or water

1. Generously film the bottom of a large saucepan with a tight-fitting lid with the olive oil and heat over medium high. Add the garlic and whole chile. Sauté them very briefly – no more than 30 seconds.
2. Add the greens and liquid. The pan will look heaping, but prepare yourself – the greens shrink shockingly as they cook down.
3. Reduce the heat to medium low, cover, and cook the greens for 10 minutes, or until they are tender. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
4. Just before serving, remove the chile and season the greens with additional salt and pepper and more of the olive oil if desired.Generous salt and fresh-ground black pepper

Market News

Hello!
We had a good frost at last, taking out the already dwindling summer crops of okra and eggplant. Some of the crops that are under plastic hoophouses were able to make it through, and we will continue to have some tomatoes for you this week.
There are plenty of great fall crops in right now, and we will continue to be growing, harvesting and selling into the winter. However, we will be taking the week of Thanksgiving off, November 23rd. We will keep in touch with you about this. We will resume deliveries that following week, November 29th, and will continue weekly through the holidays.

Thanks so much to our great vendors – Bear Creek Farms, Tru Bee Honey, and Earthwind Botanicals for coming out last Wednesday and showing off their products for you. We were so pleased for you all to have the opportunity to meet these great producers and to connect a face and story to what they offer you every week. When you buy from us, you truely are supporting a family farm or small business and making a postive impact on the local economy. It means so much to all of us, so thank you!

We truely appreciate your support, and look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Swiss Chard Pancakes
From Around my French Table
These can be a main course with a salad, or as a side – beautiful bright green!

2 cups whole milk
2½ cups all-purpose flour
3 large eggs
1 small onion, coarsely chopped
3 chopped garlic cloves
Leaves from 10 parsley sprigs
10 fresh chives, snipped
Salt and freshly ground pepper
5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
About ½ cup grapeseed, peanut, or vegetable oil

Put everything except the Swiss chard and oil in a blender or food processor, making sure you season the mix generously with salt and pepper, and whir until the batter is smooth. (If your machine won’t handle this quantity, work in batches.) Little by little, add the chard to the mix and whir to incorporate it. There’s no need to pulverize the chard — having some strands is nice.

Pour ¼ to ½ inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (a drop of batter should seize immediately), spoon in a scant ¼ cup batter for each pancake — don’t crowd the pan: depending on the size of the pan, 4 pancakes is probably max per batch. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes or so. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.

Market News

Hello!

This Wednesday we are excited to be having our Vendor Day! Laura from Tru Bee Honey, Kristy from Earthwind Botanicals, and the good folk from Bear Creek Farm will be joining us at delivery. There will be products to sample and enjoy, and an opportunity to talk with and learn about these local producers.

Vendor Day will be happening on Wednesday from 4:00 to about 6:00. Please make sure when you pick up your order to stop and say hello!

We got some frost over the weekend, which took out the basil and most of the flowers. Tally will be planting ranunculus bulbs in the greenhouse, which should start producing flowers in mid Febuary.
Most stuff made it through, and we’ve got more good veggies for you this week!

Thanks so much for your support!
We look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events