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.
Fresh Harvest for October 25th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Easy Sausage & Peppers
Use up the end of season peppers in this easy dish. Great over pasta, polenta, or as a calzome stuffing! Is easy to freeze as well!
Serves 2
3 tablespoons olive oil
2 medium green or red bell peppers, cored, seeded and cut into 1-inch-thick strips
1 clove garlic, minced
1 medium white onion, halved and thinly sliced
3 uncooked Italian sausages (approximately 3/4 pound), sweet or spicy
- bulk sausage without casing can also be used*
2 cups tomato sauce, homemade or your favorite bottled sauce
Salt and pepper, to taste
Toss the pepper strips in 2 tablespoons of the olive oil, sprinkle a little salt on them, and place them on a baking sheet under the broiler until they are tender and the skins start to blacken, 10 to 15 minutes.
Meanwhile, in a large skillet, sauté the onions in the remaining olive oil until soft, about 5 minutes. Add the garlic and cook for another minute. Use a sharp knife to cut a slit in the sausage casing along the entire length of the sausage. Remove the sausage from the casing, add it to the pan with the onions, and discard the casing. As the sausage cooks and browns, use a wooden spoon to break it up into crumbly pieces. Continue cooking the sausage until nicely browned, about 10 minutes.
Add the roasted bell peppers to the pan. Now add the tomato sauce and stir well. Season with salt and pepper to taste, and let the whole thing simmer for about 10 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.
Market News
Hello!
It is definitely Fall, and the darker, colder days of winter don’t seem far off! Please remember that we grow and sell year round! We will continue to offer eggs, meat, and a selection of winter-hardy vegetables through the coming months. We are blessed to be a part of an amazing community of vegetable growers who have invested much of their time and energy into learning how to grow through the winter. Most of the vegetables in the coming months will be grown in unheated hoop houses which protect the hardy crops from heavy freezes. Still, it is tricky and demanding work, filled with many variables and unknowns! We are so thankful to be a part of this farmer community, as well as grateful to you the customer who supports our locally grown veggies year round!
A few announcements:
Dylem’s Eggs are back this week! They will be on an every other week schedule for the winter months, so if you are a fan of these great eggs you may want to stock up for next week.
It is time to reserve your Wedge Oak Farm pasture raised turkey for Thanksgiving! Delivery that week will be on Tuesday, November 24th, instead of Wednesday. The turkeys will be frozen, and you will be able to pick them up on Wednesday, November 18th or Tuesday, November 24th.
Dozen Bakery has Pumpkin-Cranberry bread!
The Bloomy Rind, in addition to the great cheese selection, is offering goat milk butter!
We need your bags! Please remember to bring us the reusable bags when you pick up .
We appreciate your support, and will see you on 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!
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