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 August 21st
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Baked Acorn Squash stuffed with Corn Pudding
1 acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese
Preheat the oven to 375F degrees with a rack in the middle.
Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Serves 4 – 6.
Prep time: 10 min – Cook time: 45 min.
Market News
Hello,
It was a lovely weekend of rain and cooler temperatures! Plants are a lot like humans, in that they do their best when they are comfortable. Hopefully there will be a slight shift towards the cooler temperatures and more steady moisture of Fall, and the plants crops will just grow their best!
The summer crops are fading fast – tomatoes have definitely peaked and are on the decline, as are the cucumbers…and the summer squashes have just plain fizzled out! We are certainly enjoying the new crops of greens and winter squashes!
School is back in session, including the Linden Waldorf School we share the Trinity Lawn with on Wednesdays, The school day ends at 3:00, and the parkling lot is full with parents picking up their kids. The lawn is also very busy with after school socializing and games. We strongly recommend waiting if you can until the official 4:00 pick up time to arrive for your order. By that time, the parking lot is mostly empty and the activity has died down, making it for us a much more peaceful interaction with you!
You have until Tuesday evening to place your place your order!
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 possible!