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 July 3rd
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Grilled Potato, Onion, and Bacon Skewers
Serves 6
30 thin-skinned baby potatoes (no bigger than a ping-pong ball)
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 medium onion
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
7 ounces (5 slices) thick-cut bacon, preferably fairly lean, cut into 1-inch pieces
1 tablespoon chopped flat-leaf fresh parsley
Equipment: You’ll need 6 (14-inch) flat metal skewers, or 12 (7-inch) skewers.
Put potatoes in a pot and cover with water. Add 1 tablespoon of the salt. Cover, bring to a boil on a camp stove, then reduce heat and simmer until potatoes are tender when pierced with a knife, 8 to 10 minutes. Drain, transfer to plates, and let cool completely.
Cut onion into 1-inch chunks and separate into pieces. In a large bowl, combine oil with remaining 1/2 teaspoon salt and pepper. Add potatoes, onion, and bacon and toss to coat.
On a flat metal skewer, about 14 inches long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion. Thread 5 more skewers in the same way. Alternatively, use 12 (7-inch) skewers and halve the amount threaded on each skewer.
Meanwhile, heat a charcoal- or wood-fired grill to medium-high (about 450°F; you can hold your hand 5 inches above cooking grate only 3 to 4 seconds). If you’re using a charcoal fire, start it when you have about half the skewers threaded.
Grill skewers, turning often, until onion and bacon have some char to them, 10 to 20 minutes. Set skewers on a platter and sprinkle with parsley.
Market News
Hello!
Happy 4th of July everybody! We hope you are able to enjoy the day with family and friends. John and Tally are feeling lucky to be on family vacations away from the farms this weekend.
We have a full selection of great summer produce this week! Tomatoes are here, as well as squash, cucumbers,fresh-dug potatoes. basil, eggplant, and blueberries! This is it, folks! The summer eating you have been waiting for!
There will be no flower bouquets offered this week, as with Tally’s traveling schedule she will be unable to do them this week. There are some sunflowers available, and if you have a special request please let her know! The flower bouquets will be back next week!
We look forward to seeing you on Wednesday! Thank you so much for all your support!
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 pos