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

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

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

To Contact Us

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

Recipes

Roasted Beet Frittata
from Naturallyella.com

A simple meal – try it with blue cheese or feta!

Serves: 3-4
4 medium beets, a mix of red and gold
2 tablespoons olive oil, divided
6 large eggs
¾ cup whole milk
¼ teaspoon sea salt
½ teaspoon black pepper
¼ cup crumbled blue cheese
Preheat oven to 400?. Cut beets into ¼" slices and toss with 1 tablespoon olive oil (toss gold separate from red if you do not want the color to bleed). Spread out in a single layer on a baking tray covered with parchment paper. Roast until tender, 20-25 minutes.
Once beets are close to being tender, heat 1 tablespoon olive oil in an 8? cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes.
Take beets and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set.
Transfer skillet to oven, still at 400?, and continue to cook until set, 8-12 minutes.
Serve with extra blue cheese if desired.

Market News

Hello!

We are pleased to report the recent freeze didn’t do any real damage to the field crops planted or the strawberry flowers. That is the good thing about it being a wet spring and therefore a little late with the planting – there wasn’t too much out there that needed to be protected from the cold.

It is Easter week, so this is the time to stock up on items for your Easter festivities! There are lots of great beets and fresh spring greens up, as well as the traditional meats from Bear Creek Farm and Wedge Oak.

The Bloomy Rind Cheese shop has some new items up this week! For a great gift for a not-so-little companion, check out their “Cheese-ster Basket”!! Who wouldn’t want to wake up Easter morning to a great selection of artesian cheese, in a cute box all ready to dive into? And if you’re going to someone else’s house for the day, what a great hostess gift it would make!

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 Wednesday, April 1st!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Market News

Hello!

We hope you enjoyed this beautiful day!

There are still some nice items available on the Market – lettuces, purple sweet potatoes which are just delicious, carrots, beets, and mache, which is a lovely salad green that you should try if you haven’t yet. The ranunculus flowers are just beautiful this week, and are a special treat for you or a friend.

If you haven’t done so, please take a look at our Market. You have until Tuesday evening to place your order!

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 25th!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

+
Oven Steamed Carrots and Leeks

Vegetables and herbs combined in a foil packet then steamed in the oven – simple and delicious

2 tablespoons hazelnut, walnut, or olive oil
2 medium leeks
4 medium carrots
1/4 pound white (button) mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1. Preheat oven to 400 degrees. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half.

2. Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

3. Peel carrots; cut into 1-inch diagonal slices. Distribute among the leeks. Mince mushrooms very fine. Toss with thyme, sugar, salt, and pepper. Add remaining 2 teaspoons oil and mix well. Divide evenly over the vegetables. Fold over foil and form half-moon packets, crimping edges tightly, as if making turnovers.

4. Set packets on baking sheet. Bake in center of oven 20 minutes or until tender.

Market News

Hello!

Dear customers, we appreciate your loyalty and support of Fresh Harvest during this long winter. We understand that variety and availability are low in the cold months, and are thankful to all of you for continuing to buy local produce.
We have experienced some issues with quality, and hope that you know that we will refund money if you have received a product you do not feel satisfied with. Please let us know, as it helps us to do our job better.
We are so proud of all of our fellow farmers and small business owners who we share Fresh Harvest with. We take joy in offering their product to you. Behind every item on the Market is a truly dedicated and hard working person. They are all doing there best, and all are continuing to learn, as well!
We have a great selection of vegetables this week, as well as great new items up from Bear Creek Farm and Wedge Oak Farms. And have you tried a baguette from Dozen Bakery yet? It is delivered to us warm, fresh from the oven, and is perfect with some cheese from The Bloomy Rind!

Now is the time to think flowers! The pre-paid bouquets are available, meaning current customers have the opportunity to save $20 if they pre-pay now for 10 large flower bouquets that will be available over the course of the summer. You are not obligated to get a bouquet every week – just when it suits you. The flower bouquets are available usually about 20 weeks, so you will have plenty of opportunities to order one. Please email Tally if you have any questions!

We look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Market News

Hello!

It’s Monday night, after another beautiful spring day! We are so excited that warmer days are here!
There are still lots of good veggies available – beets, carrots, lettuces and kale! Also, have you tried the French turnips yet? Very mild and with a nice texture, they are great raw or roasted.
We are so lucky to be having such a great selection of vibrant, just picked produce this time of year!

If you haven’t done so, please take a look at our Market. You have until Tuesday evening to place your order!

As always, thanks so much for your support, and we look forward to seeing you Wednesday, March 4th!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

+

French-Glazed Turnips

A popular French technique for vegetables is to cook them with a small amount of fat and a sprinkling of sugar and salt. The result is the barest hint of glaze on the vegetables. Here we’ve added a touch of nutmeg for a different flavor combination.
6 servings (serving size: 1/2 cup)

2 pounds turnips, peeled and cut into 2-inch pieces
1 1/4 cup water, divided
1 tablespoon butter, cut into small pieces
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Preparation

Prep: 8 Minutes
Cook: 32 Minutes
Place turnips in a single layer in a large skillet. Add 1 cup water; dot turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or until liquid evaporates. Cook, stirring occasionally, 6 to 8 minutes or until turnips are very lightly browned. Stir in remaining 1/4 cup water, parsley, and pepper.

Market News

Hello!

What a beautiful day it has been! It is so nice to see the sun and feel the warmth of the sun after such a winter!
We are still experience a lot of MUD in the fields, which is really delaying spring planting. The greenhouse is full of plants ready to get in the ground, but there is no place to put them until the dirt dries out enough to get in there with the tractor. The onions, potatoes, cabbages and other cole crops really depend on a cool spring for development, so we’ll see how it goes! Every year is different!

Now is the time to think flowers! The pre-paid bouquets are available, meaning current customers have the opportunity to save $20 if they pre-pay now for 10 large flower bouquets that will be available over the course of the summer. You are not obligated to get a bouquet every week – just when it suits you. The flower bouquets are available usually about 20 weeks, so you will have plenty of opportunities to order one. PLease email Tally if you have any questions!

We look forward to seeing you on Wednesday!
John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Market News

Hello!

It is time to pre-order your flower bouquets for the summer! Now is a special offer to current customers only: pre-pay for 10 bouquets over the course of the season, and save $20! The flower season will start in May and continue until October. You do not need to order a bouquet every week – just when you want it. Don’t fresh from the field flowers sound so wonderful right now? Treat yourself!

Although the time change usually signals our move back to the lower parking lot at Delivery, we will continue to be under the porch this week as the forecast looks pretty wet.

Thanks for your support and we look forward to seeing you on Wednesday!

John and Tallahassee

Coming Events

To Contact Us

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

Recipes

Duck Egg Salad with Curry and Dill
from The Bojongourmet.com

If you don’t have access to duck eggs, you can make this with 8 large hen’s eggs. If you do so, reduce the boiling time to 1 minute and the steeping time to 9 minutes.

Makes 4-6 servings

6 duck eggs
4 tablespoons mayonnaise
1 tablespoon mustard (such as stone-ground)
2 tablespoons small capers (preferably salt-packed) rinsed and drained
a few dashes Tabasco or other hot sauce
1/2 teaspoon curry powder
1/4 cup finely chopped red onion
1/4 cup finely chopped radish
1/4 cup finely chopped celery or fennel
1/4 cup finely chopped chives
1/4 cup finely chopped dill
salt, as needed

Place the duck eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat, and bring to a gentle boil. Reduce the heat and simmer for 2 minutes (set a timer), then remove from the heat, cover, and let stand 10 minutes. Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely, then peel and rinse the eggs. Chop the eggs. (I like to cut each egg in half lengthwise, then each half into long quarters, then cut the quarters crosswise into 1/4" thick pieces.)

Place the chopped eggs in a large bowl. Add the mayonnaise, mustard, capers, tabasco, curry powder, red onion, radish, celery, chives, and dill. Stir to combine, mashing the eggs a bit with a large fork. Taste for seasoning, adding more salt, Tabasco, or mustard if the salad needs more pop.

Serve the egg salad on sandwiches, or atop a green salad. It will keep, airtight in the fridge, for up to 3 days.

Market News

Hello!

We were all excited to get back to deliveries this week when the forecast for Wednesday struck us today. “Dramatic temperature drops during the day with threats of sleet to snow in the afternoon on Wednesday.” Tally and I know where we are on Wednesday afternoons, so this forecast really got our attention. As folks who monitor the weather constantly, we recognize that the actual weather for Wednesday could be a lot different than the forecast. We have opted to play it safe and take one more week off. Surely, we can get back to regular deliveries next week.

Thanks for your patience,

John and Tallahassee

PS Since Tally is away at a farming conference and I don’t usually send out the email, I’m not going to try to delete the recipe or anything else. John

Coming Events