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 May 6th
Contact Info
Our Website: freshharvest.locallygrown.net
On Facebook: www.facebook.com/freshharvestllc
Email:
Tallahassee May tally@wildblue.net
John Drury john.drury@att.net
Phone:
Tally 931-623-0631
John 615-838-0428
Market News
Hello!
It’s lettuce week, ya’ll! We’ve got yummy varieties for you this week, so enjoy the warming weather and eat salad! Even a delicious iceberg type – the real deal and so much better than you can get in a grocery store!
We also have lots of herb plants left – beautiful basil plants, which you can never have enough of, and some new dill, cilantro and rosemary!
The Bloomy Rind is off this week. Meanwhile, please support our other vendors! We are thankful to have them around!
This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.
We really look forward to seeing you!
Thanks for your support, and we will see you on Wednesday!
John and Tally
Recipes
Sweet Potato and Avocado Green Salad
A simple and satisfying salad that uses up our delicious produce!
SWEET POTATO
1 large or 2 small organic sweet potatoes (~200 g), skin on, halved then sliced into 1/4-inch rounds
1 Tbsp (15 ml) avocado or coconut oil (or water)
Pinch sea salt
DRESSING
1/4 cup (60 g) tahini (sesame seed paste)
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) maple syrup (omit if you prefer a less sweet dressing)
Pinch sea salt
Water to thin (4-6 Tbsp)
SALAD
5 cups greens of choice
1 ripe avocado, cubed
optional: 2 Tbsp hemp seeds
Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.