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Fresh Harvest for August 18th


This post expired on August 18, 2023.

To Contact Us

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

Recipes

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*Chimichurri Potato & Tomato Salad *
This salad is excellent served warm or cold. To keep the potatoes from soaking up all that chimichurri if you’re serving it warm, drizzle about 1 teaspoon onto the pan-roasted potatoes, toss, then add the chimichurri sauce. The sauce can be stored in the fridge in an airtight glass container for about two weeks.
Ingredients
For the salad
2lbs potatoes
1 T olive oil
Salt & pepper
1 c cherry tomatoes, halved
Chimichurri (recipe to follow)

For the Chimichurri
1 c fresh Italian parsley (packed)
1/2 c fresh cilantro (packed)
2 large garlic cloves
1/2 c olive oil
1/3 c vinegar (red wine is preferable, but cider vinegar also works well)
1/2 t crushed red chile flakes
1/2 t salt
1/4 t ground cumin
Directions
1. Prepare the chimichurri sauce. Finely chop the cilantro, parsley and garlic cloves and set aside in a bowl. Add the crushed chile flakes, salt, cumin, and toss. Add the vinegar and olive oil and mix well. Cover and set aside.
2. Bring a large kettle of salted water to a boil. After washing the potatoes, cut them into 1 1/2? chunks. Cook for about 6-8 minutes, or until just fork-tender, then drain completely.
3. In a large skillet, heat the olive oil over medium high heat. Add the potatoes and spread into an even layer so that they cook evenly. Cook until golden brown on one side, toss gently with a spatula or spoon, then brown the other side. Remove from heat and set aside to cool completely.
4. To assemble your salad, combine the potatoes and about 1/4 cup of chimichurri sauce and fold together gently. Add the halved cherry tomatoes and toss again. Garnish with extra chimichurri and herbs, serve as an entree or side, and enjoy!

Market News


Hello!

It is hard to believe it is the middle of August – officially the “dog days” of summer. But these days have been so nice and cool, it feels like we have skipped August and have headed right into September. It is a lovely temperature for working, although the rains are still holding up progress on the Fall plantings. We are in a bit of a lull this week, as we transition in between crops and seasons. We have lots of the summer basics – tomatoes, eggplant, peppers, and potatoes. So think ratatouille, with a side of mashed potatoes. Yum!

In the coming weeks, we will have new plantings coming in of heirloom and cherry tomatoes, more summer squash and cucumbers, beans, and lettuces.

It is also the end of the season for the Peach Truck. It has been so great having them with us!

Dozen Bakery is taking a week off – the baker is on her honeymoon! They’ll be back next week with all their goodies.

Please remember we move up under the porch at the church if it looks like rain. The forecast is iffy for Wednesday. We are so grateful to the Trinity Church community for letting us use this space!

Thanks so much for your support, and we look forward to seeing you !

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!

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