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 January 10th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Creamed Swiss Chard with Lemony Bread Crumbs
from Bon Appetit
Ingredients
SERVINGS: 4
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
Kosher salt
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
¾ cup heavy cream
Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking
sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender,
about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well
in a clean kitchen towel to remove excess moisture.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and
stems, season with salt and pepper, and cook, stirring often, until tender, 5–8
minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until
thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed
through and coated with cream sauce; season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.
Market News
Hello!
It is finally feeling like winter! It looks to be a very cold few days ahead. Our vegetable offerings are very slim this week due to the cold temperatures and many of our farmer’s taking a break this month – it being January and all!
However, we still haver a bunch of good cold hardy greens for you all. These fresh vibrant greens will help to keep you healthy this winter, so please do get some for yourself! We hope to have a few more veggies and other surprises to offer in the coming weeks, but please do know this is just a very slow time of year for veggie production, and be patient.
In the meantime, please support our other awesome vendors – locally raised, pastured meats from Bear Creek Farm and Wedge Oak Farm, fresh eggs, and our curated cheese selection from The Bloomy Rind.
Dozen Bakery is off one more week for vacation, but will be back next week!
Thanks so much for all your support, and we look forward to seeing 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!
<!— Type your footer text above here