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

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

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

Market News

Hello!

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

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

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

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

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

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

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