Fresh Harvest, LLC

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

Recipes

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Summer Squash and Tomato Tart
This is an easy make ahead dinner, especially with the store bought puff pastry
From Food and Wine

2 tablespoons extra-virgin olive oil
1 pound small yellow squash, sliced 1/4 inch thick
1 large onion, halved and thinly sliced
Salt and freshly ground white pepper
2 tablespoons prepared pesto
5 ounces fresh goat cheese, softened
All-purpose flour, for dusting
14 ounces puff pastry, chilled
1 tomato, very thinly sliced
1 large egg beaten with 2 tablespoons water
10 small pitted green olives, coarsely

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large skillet, heat the olive oil. Add the squash and onion and season with salt and white pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let stand, covered, for 5 minutes. Transfer the vegetables to a strainer and press lightly.
Meanwhile, in a small bowl, blend the pesto with the goat cheese. On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches. Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.
Spread the goat cheese all over the pastry, leaving a 1-inch border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and white pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wash and bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and serve right away.

Market News

Hello!

The last week of August! What a busy and bountiful summer it has been! Really, the temperature was so mostly pleasant, it never felt as endless as it has in the past. We seem to be entering a dry stretch here, one of the first ones in a while! Thanks to you all for making the season such a success for us and for all of Fresh Harvest. We think it was our best one yet!

We continue to be in a transition time this weeks in terms of our harvest. The summer crops are waning and the Fall crops have yet to kick in. Enjoy the tomatoes, peppers, squash and eggplant as they are certainly limited to the next month. We do have some fun items this week – decorative birdhouse gourds which look lovely in an entryway and some rosemary plants to freshen up any herb boxes that look tired.

Dozen Bakery is back with us this week! Sorry about any confusion last week!

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