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 April 19th
Hello!
April is such a slow month for veggies. We are so thankful that the Hershbergers and the Vaughns of Rocky Glade Farms are able to have a fine selection of veggies for you this week. The good news is that the weather has broken and very soon we will have quite the bounty. In early May, we will have plants available including all kinds of basil, rosemary and tomato plants. John hates to say it until the berries are actually red, but the strawberries are looking great! They should be ready in a week or two. Hopefully, Bear Creek Farms’ pigs won’t cross the road and eat the berries. If they do, then instead of berries, we’ll have lots of fresh barbecue! As always, thanks so much for your support, and we look forward to seeing you on Wednesday Tallahassee & JohnFresh Harvest for April 12th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Sauteed Radishes with Bacon
from Bon Appetite magazine
2 oz. chopped slab bacon
¾ pound red radishes, halved (quartered if large)
2 teaspoons apple cider vinegar
½ teaspoon sugar
¼ cup fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Prep time: 5 min – Cook time: 5 min
Preparation
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.
Market News
Hello!
It has been a beautiful weekend, and we hope you were able to enjoy it before this next stretch of rain keeps us indoors for awhile!
It will be about the end of May before we start experiencing a shift to some different, warm weather crops. Until then, please enjoy our selection of early spring greens, lettuces, radishes and tender turnips.
The Bloomy Rind is back with us this week, so make sure you check out their selection. Along with a baguette and a nice salad, you are set!
As always, thanks so much for your support, and we look forward to seeing you on Wednesday
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!
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Fresh Harvest for April 5th
To Contact Us
Fresh Harvest, LLC
Link to Fresh Harvest
Email us!
Tallahassee May
tally@wildblue.net
JohnDrury
john.drury@att.net
Recipes
Herbed Cream Cheese Scrambled Eggs
101Cookbooks.com
This super easy recipe and a great way to use all the wonderful fresh herbs we have available this week! Don’t forget a baguette from Dozen Bakery to go along with this!
8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs – equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving
Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, feel free to scale up with more eggs if you have more people to feed.
Prep time: 5 min – Cook time: 5 min
Market News
Hello!
We hope everyone had a lovely weekend with lots of fun, friends and family! The weather was certainly perfect.
We are entering into a slow down period with the crops, as we clear out the last of the mainstay winter crops and get ready for the fresh new produce of spring. The carrots and beets that have been staples all winter are gone for now, until the spring planting comes in about May. The next big crop of greens and lettuces will be about then as well. Until then, we will putter along with what we have for you and definitely be ready for new produce when the time comes!
We are looking forward to John’s strawberries, of course, and are hoping for a big year. The tomato and pepper plants are growing steadily in the greenhouse, and this is the week to seed that first summer squash and cucumber planting. Won’t be long now!
The Bloomy Rind will be taking this week off, but will return next week. Meanwhile, please remember our other vendors with their high quality, sustainably produced meats and eggs, and also Dozen Bakery!
And don’t forget the flowers to brighten your day! There are still some ranunculus flowers available. This will be the last week to sign up for the Pre-Paid Bouquets, so if you love flowers please treat yourself for a bounty of summer beauty at a discounted price!
As always, thanks so much for your support, and we look forward to seeing you on Wednesday
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!
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