Fresh Harvest, LLC

To Contact Us

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

Recipes

Scalloped Sweet Potatoes

Now THIS is the way to eat sweet potatoes!

Serves 8 to 10
Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving..

Market News

Hello!

It is hard to believe it has only been a week – so much has changed for our country! We definitely know this has been a stressful time for all of us during this election. We feel that in times of stress, sometimes it is best to get outside of ourselves and help others. We want to support all of those in our community, and are therefore having a food drive for The Nashville Rerscue Mission this Wednesday. They feed thousands of homeless people and families on Thanksgiving. This year, due partly to the unseasonably warm weather and also probably due to our preoccupation with the election, food donations for their Thanksgiving meals are way down. We recently read that they are in dire need of turkeys as well as canned vegetables. If you feel so moved, please consider donating a turkey or a 10 gallon can of vegetables (which is what they prefer, but small cans will also suffice).
This Wednesday at pick up, please bring your food items and Tally will deliver them to Nashville Rescue Mission on Thursday.
If you are unable to do this, you can also make a monetary donation on their website, nashvillerescuemission.org

It feels more important than ever to come together for our community and work together for positive change. We at Fresh Harvest are open to suggestions as to how to be more involved, so please let us know if you have any ideas or suggestions.

Please remember this is the last delivery before Thanksgiving. There will be no delivery on Wednesday, November 23rd. We will resume delivery on November 30th. Now is the time to stock up on sweet potatoes and winter squashes, as well as eggs, meats, cheeses, and any other veggies you may want for the week ahead! Both Bear Creek Farm and Wedge Oak are offering specials.

We also have a special on Candy Roaster winter squash – a large pumpkin like winter squash excellent for storage and eating. Great for pies and soups over Thanksgiving!

Bear Creek Farm has a special on Whole trimmed beef tenderloin and rack of lamb, for those of you who would like something other than turkey.

If you are interested in Dozen Bakery pies, breads and salads to help supplement your Thanksgiving, you can look at it and order online for pick up at Dozen Bakery. Their website is
www.dozen-nashville.com.

Thank you so much for all your support!
See you Wednesday!
John and Tallahassee

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