Fresh Harvest, LLC

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Fresh Harvest, LLC
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Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net

Recipes

Winter Pasta
from 101 Cookbooks

I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for or mixed with the kale if you like as well.

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale – 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice – optional
12 oz / 340 g dried penne pasta
fresh thyme – and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6. 
Prep time: 10 min – Cook time: 10 min

Market News

Hello!

It is great to be back after a two week break. We hope everyone had a lovely holiday and has had a good transition into 2013. It will be great to see your smiling faces on Wednesday, and to get back into our weekly schedule. We plan on delivering through the winter and into the spring, as long as the weather cooperates and we have good veggies to sell!
We are full steam ahead this week, with lots of great produce offerings for you, as well as the staple items of wood fired bread, eggs, meats, cheeses, honey, and baked treats! There are lots of greens this time of year, for stir fries, soups, salads, and on the side of just about everything. Eating fresh greens will keep you healthy all winter long – nothing is more chock full of vitamins and vibrancy that just picked greens!
And, if you haven’t had winter grown carrot yet, you must! Carrots are at their prime taste right now in Tennessee. They do much better this time of year than in the heat of summer.
Speaking of summer, we are making our plans right now! The seed orders are going in, the pallet of potting mix arrives next week, and soon we’ll be seeding flats of tomatoes for an early planting in the hoophouse. Also, lots of flowers are seeded in January as well as the early crops to be put out into the field as soon as it warms and dries a bit – kale, beets, scallions, lettuces….it is a fun time of year, so full of promise!

We are getting low on bags, and would appreciate if you would check your closets and cars, and remember to bring them back when you pick up your next order. Thanks you!

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

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