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 June 24th
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!
We are so excited this week because blueberries are in! We have lots available so now is the time to stock up! We know strawberry season was disappointing, but it looks like these blueberries will make up for it! We are thankful to be getting our organic blueberries from Blue Honey Farm in Eagleville, TN .
Blueberries are easy to freeze and are great to have around all winter long!
The Bloomy Rind has some great offerings this week – the first fresh burrata of the summer!
It’s also a big week for flowers – the zinnias are really kicking in! So treat yourself or a friend to some flowers!!
It’s hot enough that the easy eating days are here, with lots of fresh chopped salads and out door grilling! We’ve also got the seasons first, fresh dug potatoes!
We know you have lots of options for buying local produce these days, and we are so grateful for your purchase of our local, organic produce and meats! We want you to be 100 percent pleased with your order, and we offer refunds or exchanges if you are not satisfied. We welcome your feedback as it helps us to be better at what we do!
Thanks for your support, and we will see you on Wednesday!
John and Tally
Recipes
Cabbage and Caramalized Onion Tart
from NYT Cooking
A delicious and easy dinner!
2 tablespoons extra virgin olive oil
2 medium onions, cut in half root to stem, then thinly sliced across the grain
Salt
2 garlic cloves, minced
1 small cabbage, shredded or chopped (about 6 cups)
Freshly ground pepper
4 eggs
¾ cup low-fat milk
½ cup, tightly packed (2 ounces) Gruyère cheese
One pie crust
Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.