The Weblog

This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.



 
View the Complete Weblog

Weblog Entry


This post expired on April 07, 2023.

To Contact Us

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

Recipes

Frisée Salad with Poached Eggs and Bacon

5 1?2" -thick slices bacon, sliced
   crosswise into 1?2" -wide strips
1 tbsp. white wine vinegar
4 large poached eggs
1 tbsp. finely chopped shallots
1 tbsp. fresh lemon juice
2 tsp. dijon mustard
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
   to taste
1?2 lb. frisée greens, torn into medium-size
   pieces

1. Combine bacon and 1 cup water in a 12" skillet over medium-high heat. Cook, stirring, until water evaporates and bacon crisps, 30–40 minutes. Using a slotted spoon, transfer bacon to a plate. Reserve fat in skillet.

2. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don’t cook the eggs yet.)

3. In a medium bowl, whisk together shallots, lemon juice, mustard, and 3 tbsp. reserved bacon fat. While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette. Season with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

4. In the saucepan, swirl simmering water with a spoon to create a whirlpool effect. Slide 2 eggs into water; cook until just firm, about 2 minutes. Using a slotted spoon, top first 2 salads with 1 egg apiece; repeat with remaining eggs. Season salads with salt and pepper. Serve immediately.

SERVES 4

Market News


Hello!

Looks like spring has finally arrive, and we hope you got to enjoy some of this beautiful day! It is amazing to look back at last year’s records and see that last year at this time we were about to harvest our first strawberries, and were picking buckets of bachelor buttons. This season we are about a month behind that, although who knows what is “normal” anymore.

We are planning on having our organically grown tomato and herb starts for you at the end of the month. We are keeping our fingers crossed for a great growing season.

We are back onto a weekly schedule, and have a nice selection of great vegetables for you! There is also the good stuff from all out other wonderful vendors – The Bloomy Rind is back with a great selection of cheeses, and Earthwind Botanicals has a lovely selection of great smelling bath and aromatherapy products.

We hope you enjoyed the new offerings of bacon and specialty sausages from Wedge Oak farm. As always, we welcome any feedback as it helps us to serve you better. Also, remember that all our products are guaranteed, so if an item is not satisfactory let us know and we will replace it or refund your money.

We really appreciate your support, and look forward to seeing you this 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!

!