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 13th
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!
Well we have dived head first into summer! The long suffering spring crops are again going through some stressful temperatures. We are irrigating like crazy to keep the roots cool in hopes of preventing the lettuces to all get bitter and bolt!
We have the great treat of fresh shiitake mushrooms! Also strawberries are picking up steam and we should have some at delivery available on a first come, first serve basis!
We got news from The Peach Truck that their first delivery of peaches will be this Wednesday! These are non-organic peaches from Georgia, and we do not sell them directly through Fresh harvest as we only sell local and organic produce. However they are set up near us for the summer ahead, and will be open from 4:30 – 6:30, or until the peaches run out.
The Bloomy Rind is back with us this week – it’s always fun to try Kathleen’s carefully curated selection of artisan cheese!
This is the last week for buying herb plants! There are still lots of beautiful basil, thyme, rosemary and oregano plants for your garden.
You have until Tuesday night to place your order.
Thanks for your support, and we will see you on Wednesday!
John and Tally
Recipes
Sweet Braised Whole Spring Onions
This turns these onions from a garnish to a delicious side dish!
Serves: 4
2 1/2 tablespoons unsalted butter, at room temperature
1 pound scallions/spring onions (about 5 bunches, or 3 dozen)
1/2 cup water
1 1/2 teaspoons coarsely chopped fresh tarragon (do not substitute dried) or 1 tablespoon chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1/2 lemon
Heat the oven to 350 degrees. Using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish. Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish. Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper.
Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes. Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm.