Spring planting — That's what's up!

IN THE CSA SHARES THIS WEEK:

Purple Sprouting Broccoli
Beets
Greens
Carrots
Onions and/or Leeks
Apples and/or Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

SPRING PLANTING — THAT'S WHAT'S UP

I spent the day in a house filled with happy, healthy young plants.  I love the propagation side of farming, but I don't get to do nearly as much of it as I used to.  I make the most of this short window before I start my market season to try and do as much of the tomato seeding and potting as I can with the crew.  It really fills my cup.  We'll have some very exciting tomato varieties to share with you this year, some tried and true and others exciting and new, both as plant starts for gardeners in Spring and for savoring this Summer in fruit form.  

Between Mark and Kim, a whole lot of seeding and transplanting happened last week just ahead of the heavy rains.  Everything was thoroughly watered in thanks to Mother Nature, and we've potted up the remaining Sugar Snap Peas to sell at the farmstand beginning this week. Today, Mark has the exciting task of measuring and crunching numbers for future strawberry and raspberry fields.  This is a really big deal--with the deed to the land in hand, the right equipment and a solid crew, we can finally replenish the perennial plantings in good conscience this year.  

With that long term stuff in mind, I hope that you enjoy this week's colorful farmshare--I'm stoked for a dose of iron-rich kale, purple sprouting broccoli and beets.  You'll get to mix and match a few things (which I thought would be especially nice for the Tuesday crowd who unexpectedly missed out on Leeks and Pears last week).  

Best Wishes,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

EAT YOUR GREENS DETOX SOUP
Oh She Glows, Angela Liddon

• 1 1⁄2 teaspoons coconut oil or olive oil 
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 3 cups sliced cremini or white button mushrooms (about 8 ounces)
• 1 cup chopped carrots
• 2 cups chopped broccoli florets
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 1⁄2 to 3 teaspoons grated peeled fresh ginger
• 1⁄2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1⁄8 teaspoon ground cinnamon
• 5 cups vegetable broth
• 2 large nori seaweed sheets, cut into 1-inch strips (optional)
• 2 cups torn kale leaves
• Fresh lemon juice, for serving (optional) 

CONTINUE TO RECIPE

BROCCOLI RUBBLE FARRO SALAD
Smitten Kitchen

• Salt
• 1 cup semi-pearled farro
• 1 pound broccolini or regular broccoli 
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• Red pepper flakes, to taste
• Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)
• Freshly ground black pepper
• 4 ounces pecorino romano, grated or ground in a food processor

CONTINUE TO RECIPE

KALE SALAD WITH BEETS & LENTILS
Minimalist Baker

• 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed, and dried)
• 1 beet (rinsed clean, dried, and quartered - remove any rough skin)
• 1-2 Tbsp olive oil
• 1/4 tsp each salt and pepper
• 1/2 cup green lentils, rinsed clean
• 1 cup vegetable stock (or sub water)
• 4 big handfuls kale, baby spinach, or spring greens
• 1/4 cup tahini (sesame seed paste)
• 1/2 lemon, juiced
• 2 Tbsp maple syrup (or sweetener of choice)
• 3-4 Tbsp good olive oil
• Pinch each salt and pepper

CONTINUE TO RECIPE

BLOOD ORANGE ROASTED BEETS & FENNEL
The Crepes of Wrath

• 4-5 large beets, trimmed and scrubbed clean
• 3 tablespoons olive oil
• 1 small bulb of fennel, thinly sliced
• juice and zest of 1 blood orange
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ¼ teaspoon chipotle chile powder (optional)

CONTINUE TO RECIPE

Planting seeds ahead of the rain and feasting on sunchokes

IN THE CSA SHARES THIS WEEK:

Braising Greens
Carrots
Leeks
Shallots or Garlic
Jerusalem Artichokes (or alternate root:)
Bosc and/or D'Anjou Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

PLANTING SEEDS AHEAD OF THE RAIN & FEASTING ON SUNCHOKES

Our current mantra around here is "if you don't plant the seeds, the plants won't grow."  What it lacks in poesis it makes up for in practice.  We're packing the propagation house, transplanting peas in the field to make room for more, and Mark is putting some miles on the walk-behind seeder.  We've wrestled with rowcover in the wind and we're playing the open it/close it/open it again/ok better close it game with greenhouse panels and table covers to keep up with the clear skies.  Judging by the forecast, we won't have much more of that to worry about.  We're looking forward to potting up tomato starts in the greenhouse while it pours at the end of the week.  Rites of spring come in many forms.

We're going to nosh on another round of Braising Greens this week, and before we get to planting this year's round, we're going to feast on a few Jerusalem Artichokes, aka Sunchokes.  For those of you who haven't tried them yet, Sunchokes are neither Artichokes nor do they hail from Jerusalem.  They're actually relatives of Sunflowers, producing a tiny yellow flower in the latter part of the year.  The tubers so just happen to taste a whole lot like globe artichokes.  Roasting Sunchokes with Olive Oil is a great way of showcasing their nutty flavor, and they even make a great addition to a soups and salads.  I happen to have a favorite Stir Fry recipe that I'm sharing below.  They don't need to be peeled--just wash and go.  One warning though...while just about everyone loves the flavor of a Sunchoke, a handful of people may find them difficult to digest, because they are high in inulin, a non-starchy dietary fiber.  On the other hand, this is what makes Sunchokes such a great prebiotic.   

Happy April,
Katie

PS:  I'm also going to plant this little seed--it isn't too soon to begin thinking about Summer Share.  You can sign up on our newly-designed website or as always, register at the farmstand in person.   

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

SUNCHOKE & CASHEW STIR FRY
Heidi Swanson, 101 Cookbooks

1 teaspoon peanut or sunflower oil
1 egg, beaten
1 tablespoon peanut or sunflower oil, plus more if needed
1 tablespoon minced ginger
2 cloves minced garlic
3 medium shallots, chopped
1/2 serrano chile pepper, deveined and minced
1 cup very thinly sliced sunchokes, well scrubbed
Kernels from 2 ears of corn
1 1/2 - 2 cups day-old, cooked brown rice
1 egg, beaten (optional)
1 tablespoon soy sauce, plus more to taste
1/3 cup toasted almond slices
1/2 cup toasted cashews
fine grain sea salt and pepper, to taste
plenty of chopped fresh basil (in Katie's humble opinion, this can be omitted if you're basil-less)

CONTINUE TO RECIPE

MICHAEL ANTHONY'S SUNCHOKE & APPLE SALAD
Tara Parker-Pope, The New York Times

12 sunchokes
 Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
 Mixed greens: radicchio, bok choy, mizuna, celery leaves
½ cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
½ cup olive oil
¼ cup lemon juice
 Salt to taste
 Pepper to taste

CONTINUE TO RECIPE

GINGER FRIED RICE (WITH LEEKS)
Smitten Kitchen 

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce

CONTINUE TO RECIPE

SOUP DORIA
Andrew Carmellini, American Flavor

2 tablespoons extra-virgin olive oil
10 slices bacon, diced large (2 cups)
1 large sweet onion, quartered and sliced (about 2 cups)
2 large leeks, cut in half, cleaned, and roughly chopped (about 2 cups)
1/4 teaspoon crushed red pepper flakes
6 medium carrots, peeled and sliced (about 2 cups)
1 large celery root, peeled, cut lengthwise into 6 pieces, and sliced thin (about 2 cups)
2 2/3 pounds mixed potatoes (red, yellow, wax), washed but not peeled and sliced thin (about 2 cups)10 Jerusalem artichokes, peeled or scrubbed and sliced into thin rounds (about 2 cups)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
8 cups low-sodium chicken broth
Herb packet: 3 dried bay leaves and 10 fresh thyme sprigs, tied together with string
1 bunch kale, washed, stemmed, and torn (about 6 cups)
OPTIONAL
Hazelnut or pumpkin-seed oil for drizzling
2 tablespoons freshly grated Parmesan cheese

CONTINUE TO RECIPE

Finally! Plenty of Wild Hare eggs!

IN THE CSA SHARES THIS WEEK:

Purple Sprouting Broccoli
Kale Raab/Braising Mix (Large Shares)
Onions
Baby Potatoes and/or Parsnips
Carrots
Frozen Blueberries
Apples & Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

 

 

FINALLY!  PLENTY OF WILD HARE ORGANIC EGGS

There's something to be said for a having two flocks of hens laying beautifully, and that something is, "Thank goodness!"  If you stop by the farmstand, we'll have plenty of Wild Hare Organic Eggs available for Easter and beyond.  You may recall that this was our first year taking a gamble with raising chicks over the late Fall and Winter months rather than the Spring as we've done in the past.  While it meant that Mark, Jade and Joshan worked their tail feathers off to keep the growing girls dry, warm and safe during a time of year that weather is extreme and predators have fewer options, so far, it seems that this was a gamble worth taking.  Not only do we have more than enough eggs to provide, Mark was just commenting on how liberating it is to not have to fuss over delicate baby birds when we're in the midst of our seasonal seeding frenzy.  (The propagation house is so full of trays that we ran out of space on our tables. We'll be building more this week).

We've also got a fully stocked shelf of Jody's Honey just in time for Passover (and allergy season!).  Be sure to check out the recipes and tips I've included this week--especially if you're going to hard boil some of those super fresh eggs.  We'll have full sized eggs from our more mature flock of girls as well as some of the smaller eggs from our pullets.  My mom likes to use the smaller eggs to braid whole into the Italian Easter Breads she makes every year.  

Have a great week!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Braising Greens
• Kale Raab
• Rainbow Chard
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

HOW TO HARD BOIL A FARM FRESH EGG
Have you ever brought home a dozen of our incredible eggs to boil only to only to find the shells nearly impossible to peel away?  You're not alone.  And thankfully, there's a solution that only requires a colander, some ice and a kitchen timer.  You'll be peeling in no time

HOW TO DYE EASTER EGGS NATURALLY,
WITH EVERYDAY INGREDIENTS
I definitely grew up with the plop plop fizz fizz variety of egg dyes; however, they can contain some less-than desirable additives.  Why not give one of these natural dyes a try.  OR BETTER YET...

LET YOUR VEGETABLES BRIGHTEN UP YOUR TABLE
Whether we're talking about Purple Sprouting Broccoli served up with a Poached Egg or a Quiche packed with colorful Braising Greens, you can let your vegetables bring the color.


BALSAMIC ROASTED PURPLE SPROUTING BROCCOLI
Abel & Cole

Purple sprouting broccoli (about a lb)
1 garlic clove
2 tbsp balsamic vinegar
1 tbsp olive oil
Sea salt
Freshly ground pepper
pine nuts

CONTINUE TO RECIPE


BRAIDED EASTER EGG BREAD
All Recipes

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
 1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs plus 5 more whole eggs, dyed if desired
2 tablespoons butter, melted

CONTINUE TO RECIPE

SPICED HONEY PARSNIP BREAD
Dishing up the Dirt

1/2 cup walnut oil
1/2 cup runny honey
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups grated parsnips
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup walnuts, roughly chopped

CONTINUE TO RECIPE

SMOKED PAPRIKA RED POTATO EGG BAKE
Naturally Ella

1 pound red potatoes
1/2 medium yellow onion
2 cloves garlic
3 tablespoons heavy cream
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
3 to 4 large eggs
1/4 cup blue cheese (optional)
Chives, for topping

CONTINUE TO RECIPE

MORNING GLORY BAKED OATMEAL
Ellie Krieger

1 cup pecan pieces, chopped, divided
¼ cup shredded unsweetened coconut, divided
1 teaspoon cinnamon, divided
1 tablespoon light brown sugar
½ teaspoon plus 1 pinch salt, divided
2 cups rolled oats
1 teaspoon baking powder
2 cups 1% low-fat milk
1/3 cup pure maple syrup
1 large egg
2 tablespoons canola oil
1 ½ teaspoons pure vanilla extract
1 medium apple, cored and cut into ½ inch piece (1 cup)
1 cup shredded carrot
½ cup raisins

CONTINUE TO RECIPE

Flower power: Raab season is here

IN THE CSA SHARES THIS WEEK:

• Kale Raab
• and/or Purple Sprouting Broccoli
• Carrots
• Cameo Apples
• Bosc Pears
• Garlic
• Daikon & Watermelon Radishes

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

FLOWER POWER: RAAB SEASON IS HERE

Though it came on a few weeks later than in the past year or two, the Kale finally started to flower for us just as we began seeding this year's bunching greens.  Mark and I seeded roughly fifteen thousand plants to get us through until next spring when we will still be looking to those plants for braising and eventual flowers, aka Kale Rapini or Raab.  I love it when we come full circle like that.  And even though it was foreign to us when we returned to the NW several years ago (very little survives Northeastern Winters), we've really come to look forward to noshing on Kale Raab just as we're ramping up production around here.  Iron rich and slightly sweet, Raab can be prepared however you like Kale or Broccolini, eaten leaves, stems, flowers and all.  Steam it up whole, give it a roast or even a turn on the grill.  Given the long days that we start clocking, in our house, we  we tend to enjoy these delightful sprouting brassicas in super quick dinners-- quesadillas, pastas, and more often than we should probably admit, mixed into Macaroni & Cheese.  You can also chop the Raab up nicely into your favorite kale salad recipes.  I'm going to  give this one a whirl this week, putting some of those sweet apples and colorful radishes to work too.  

Best,
Katie

PS:  In case you missed the opportunity last week, we have egg shares available.  Just see myself or a staffer at the farmstand to if you'd like to add eggs to your weekly share.  If you're a Browns Point person, just reply to this email and I'll get you all squared away.  Thanks!

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

QUICK PICKLED WATERMELON RADISHES
Serious Eats

1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1 1/2 teaspoons kosher salt
1 tablespoon granulated sugar (13g)
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise

CONTINUE TO RECIPE


EASY SALMON WITH CRISPY CABBAGE & KALE
Recommended by CSA member Joyce as a great way to use a variety of greens! via Popsugar
 
1/2 bunch lacinato kale, tough stems removed, leaves thinly sliced (about 2 1/2 cups)
1/4 head Savoy cabbage, cored and thinly sliced (about 2 cups)
3 tablespoons olive oil, divided
Kosher salt
2 salmon fillets (4 to 6 ounces each)
1/2 teaspoon lemon zest plus 1 tablespoon juice
2 tablespoons chopped fresh dill
1/2 teaspoon Dijon mustard

CONTINUE TO RECIPE


BROWN BUTTER RADISHES
Fine Cooking

4 small bunches radishes (about 2 pounds total), tops removed and halved
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
Flaky sea salt, for serving

CONTINUE TO RECIPE

CHAR-GRILLED SPROUTING BROCCOLI
WITH TAHINI
Yotam Ottolenghi

1 lb purple-sprouting broccoli
1 tbsp olive oil
Salt and black pepper
2 tbsp tahini
1½ tsp honey
2 tsp lemon juice
1 small garlic clove, peeled and crushed
1 tsp each white and black sesame seeds, toasted (or just 2 tsp white)

CONTINUE TO RECIPE

SLICED RADISH & APPLE SALAD
McKel Hill

4 large radishes
2 large green apples
1 large Fuji apple
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
1 tablespoon pure maple syrup
Pinch of sea salt
Freshly ground black pepper
Garnishes: thinly sliced fresh mint; olive oil; 1/4 cup chopped hazelnuts, toasted

CONTINUE TO RECIPE

Week of March 12, 2018: A weekend well spent!

IN THE CSA SHARES THIS WEEK

• Braising Greens
• Cabbage
• Potatoes
• Choice of Leeks/Onions
• Rutabagas
• Carrots
• Pink Lady Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

A WEEKEND WELL SPENT

My cheeks are burning from all of this grinning and unexpected sun exposure.  What a weekend!  Peas are sprouting, soooo many seeds are hitting the soil, and on Friday, Joshan discovered the first tiny egg of the new flock. This meant that Saturday and Sunday were spent preparing and repairing their fencing, roosts, nest boxes and house and moving the hens out onto their very own yard in the field where they can scratch around as they please.  You can see where Mark is disking up the oldest chicken yard for future use (and you can spot the newest one just behind).  So far, we're really pleased with our first ever Fall flock.  If all goes according to schedule from here, we should be rolling in Easter eggs.  If you're interested in adding an egg share this week, let me know!

Meanwhile, I spent a few hours over the weekend working on an exciting project with my Mom (and Hazel here and there too).   You'll probably notice that we've finally taken Terry's signs down from the barn.  And after some time to think (and sketch), we've decided to replace it with something really special--a barn quilt.  Many of you know that Mark and I come from very talented parents on both sides, whose artistry you may have seen on display around the farm in many forms.  Having the opportunity to make this with my mother was so very meaningful (and FUN!).  So, this is in part a tribute to the incredible, creative and caring people who make this life possible--and the design itself,  a nod to this growing journey of ours--from our familial roots, to our start on Long Island and to our first year here on River Road, when Mark planted that that traffic-stoppingly beautiful row of giant sunflowers.  I don't think we'll have it hung before business this week because I don't see Mark stepping off of the tractor before dark.  But, I'm way too excited to keep it under wraps!

Best,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

VEGAN IRISH VEGETABLE STEW
Thyme and Love
 
2 Tablespoons Olive Oil
1 Leek cleaned, white and pale green parts sliced
1 Medium Yellow Onion, diced
1 Cup Carrots, peeled and diced
1 Cup Celery, diced
1½ lbs White Potatoes, peeled and chopped
1 lb Parsnips, peeled and chopped
1 lb Rutabaga {1 large sized}, peeled and chopped
¾ lb {1 medium sized} Turnip, peeled and chopped
½ Cup Parsley, chopped
3-5 Fresh Thyme Springs, tied together with kitchen twine
4 Cups Vegetable Broth {or water is fine}
2 Cups Water, plus more if needed
1 Bay Leaf
1½ Tsp Sea Salt, or to taste
¼ Tsp Black Pepper
1 Cup Short Grain Brown Rice
 
CONTINUE TO RECIPE

ROOT  VEGETABLE POT PIE
Naturally Ella
 
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter (cold)
2 tablespoons heavy cream
3 tablespoons yogurt
1 tablespoon olive oil
1 large leek (diced)
2 cloves garlic
1 cup diced rutabaga (about 1/2 inch dice)
1 cup diced potato (about 1/2 inch dice)
1/2 cup diced carrots (about 1/2 inch dice)
1 cup diced parsnips (about 1/2 inch dice)
1 cup low-sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
3 tablespoons flour
2 cups whole milk
1 cup white beans (drained and rinsed if using canned)
Parsley (for topping)
 
CONTINUE TO RECIPE
 
 
ROASTED RUTABAGA, APPLE & SQUASH SALAD WITH FETA
Susie Middleton, Fine Cooking
 
3/4 lb. peeled butternut squash, cut into 3/4-inch dice
1/2 lb. peeled rutabaga, cut into 3/4-inch dice
1/2 lb. red apples, cut into 3/4-inch wedges
2 Tbs. extra-virgin olive oil
Kosher salt
4 lightly packed cups mixed sturdy winter greens (such as mizuna, purple mustard, and arugula), torn or cut into bite-size pieces if large
1/3 to 2/3 cup diced feta
1/4 cup toasted pine nuts
3 Tbs. golden raisins

For the vinaigrette

1/4 cup grapeseed oil
1/3 cup thinly sliced shallots
Kosher salt
1/2 to 1-1/2 tsp. chopped fresh ginger
2 Tbs. white balsamic vinegar
1 Tbs. pure maple syrup
1 Tbs. fresh lime juice; more to taste
1/2 to 1 tsp. finely grated lime zest
1 to 2 tsp. finely chopped fresh flat-leaf parsley
1 tsp. Dijon mustard
Freshly ground black pepper
CONTINUE TO RECIPE
 
 
TWICE-BAKED POTATOES WITH KALE
Smitten Kitchen

3 russet potatoes (mine were 9 to 10 ounces each)
1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
Coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes to taste
 
CONTINUE TO RECIPE

Week of March 5, 2018: First Week of Spring Share at Wild Hare

IN THE CSA SHARES THIS WEEK:

Purple Sprouting Broccoli
Onions
Carrots
Parsnips
Fingerling Potatoes
D'Anjou Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Our 2018 Spring CSA begins tomorrow at Noon.  If you’re reading this and you didn’t get around to signing up for before this week’s harvest deadline, don’t panic.  We would love to have you!  You may sign up online to begin picking up NEXT week.  Our Farmstand CSA pickup & shopping hours will remain the same through the end of the Spring Share:  Tuesday 12-7pm & Wednesdays  10am-5pm.  As always, if you have trouble making it to the farm for a pickup, we are more than happy to pack up your box and make arrangements for you to pick up after hours if you email, call or text us at (253) 778-6257.
 
The beginning weeks of our Spring Share are geared toward the enjoyment of things that have overwintered , not just as in “Winter, we’re sooooooo OVER it,” but more that we count on crops that we set in motion anywhere from 6 months to even a year ago to carry us through until we can really get into the field and get rolling.  Parsnips, Purple Sprouting Broccoli, Kale and Leeks are just a handful of my favorite crops that I think overwinter for the better—the sweeten up after a frost and are just such a welcome treat when things are still a little on the colder side.  Overwintering comes with its gambles because we never know exactly what Fall and Winter will do to something that we plant in late Summer.  As we lead into this week, I’ve been thinking about something that our friend Melissa, a fellow farmer, shared about her mentor farmer, Bob Cannard.  In her words, “after 40 years of farming, he still took chances and he let us see him fail. And sorta brush it off and learn from it.  We are NEVER through learning.”  I miss my friend, but her sentiments have been with unshakably with me this week.  I needed them. Mark and I are beyond bummed right now, because after rolling out a stellar stand of Purple Sprouting Broccoli for the several springs, this year’s crop is a failure.  It is hard because it is such a favorite, and talking about wins in the field comes far easier than opening up to the vulnerability that comes with talking about shortcomings and failures.  It honestly feels a tad gauche on my part to be sharing this to kick off what should be “Rah Rah Week ONE” of the Spring CSA, but in all honesty, failures happen in farming.  We can either agonize in shame or we can go hard on the work, get seeds into the soil and keep learning.  And if you know anything about us and our crew, I think you know what path we’re going to choose.  And I’ll tell you one thing, this is one of those occasions where I’m thankful that we work within a web of local growers and distributors, because thanks to them, we’re lucky enough to have some of this year’s local crop to share with you all.  Just a little more farm love to go around on this one.  And with that, I suggest you roast or caramelize something with this week's share ingredients.  A little plant sugar goes a long way.

Best,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Sprouting Broccoli, Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

PARSNIP 'RICE' & BROCCOLI
Sarah Britton for Oprah.com

4 parsnips, peeled and roughly chopped (4 cups)
2 tsp. lemon juice
1/4 cup unsweetened shredded coconut
1 Tbsp. coconut oil
1 large onion, chopped (about 2½ cups)
2 orange bell peppers, cored and sliced
2 Tbsp. water
1/2 tsp. Kosher salt
3 cloves garlic, chopped
1" knob of ginger, peeled and minced
1 head broccoli, cut into florets
Olive oil, for serving
1/2 cup chopped cilantro

CONTINUE TO RECIPE


RAW CARROT & PARSNIP SALAD
Cathy Erway, Not Eating Out in NY

2 large carrots
2 large parsnips
juice and zest of half a lemon (about 2 Tb juice)
1 teaspoon mustard
1 teaspoon honey
about 4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
fresh parsley, chopped

CONTINUE TO RECIPE


SPRING PARSNIP & CARAMELIZED ONION PASTA
Andrea Bemis, Dishing up the Dirt

8 ounces uncooked penne pasta
1/2 cup dry white wine (or veggie broth/water)
2 very large parsnips, cut into 1/2 inch pieces (about 3 cups worth)
1 large yellow onion, diced
4 cloves of garlic, minced
5 cups fresh spinach
1 Tablespoon chopped fresh thyme
2 + Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese
olive oil
Chopped walnuts
additional crushed red pepper flakes

CONTINUE TO RECIPE


CARAMELIZED PEAR STEEL-CUT OATS
Minimalist Baker

3/4 cup steel-cut oats, dry (GF for gluten-free eaters)
1 1/2 cups water
1 1/2 Tbsp butter or olive oil (non-dairy butter for vegan)
2-3 Tbsp brown sugar
2 Bosc pears, peeled, cored, and chopped
1/4 tsp cinnamon
1 Tbsp lemon juice
Optional additional toppings: pecans, granola, nut butter

CONTINUE TO RECIPE

PARSNIP & PEAR SOUP
Alexandra's Kitchen

2 tbs. unsalted butter
1/4 cup shallots or onions, small diced (I used more like 2 cups of diced onions)
kosher salt
2 cups parsnips, peeled and roughly chopped
1/2 cup celery root, optional
fresh thyme leaves, minced, about a tablespoon or so (original recipe calls for rosemary)
1 to 2 cups pear, peeled and roughly chopped (1 to 2 pears)
1 cup dry white wine
5 cups homemade chicken stock
1/2 cup half-and-half or cream
Pear vinegar (I used white balsamic vinegar)
truffle oil (optional, for drizzling, so good)
Pepper, optional

CONTINUE TO RECIPE


CARAMELIZED ONION & PEAR JAM
Striped Spatula

4 large onions , halved and cut into 1/4-inch slices (about 2 pounds)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2-1/2 pounds pounds ripe Bartlett pears (about 5), peeled, cored, and cut into 1/4-inch dice
3/4 cup light brown sugar , packed
1 tablespoon whole grain Dijon mustard
1/3 cup white balsamic vinegar
1/2 cup water
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper

CONTINUE TO RECIPE

Week of Feb. 26, 2018: Last week of winter share … Bring on spring!

IN THE CSA SHARES THIS WEEK:

• Leeks
• Purple Sprouting Broccoli — this was a late-in-the-day surprise, so here are a few recipes to get you in the loop on this awesome vegetable.
• Garlic
• Carrots
• Delicata Squash
• Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

LAST WEEK OF WINTER SHARE...BRING ON SPRING!
 

This week will mark the end of our 2018 Winter CSA, and Spring Share will pick right up next week on March 6th & 7th, 2018.  If you haven't registered for your Spring Farm Share, you may sign up online or in the farmstand this week.  With one foot at the edge of Winter and the other dipping a toe into Summer, Spring is probably the most diverse of all seasons for the CSA.  Things go from root to leaf to fruit over the course of three months, and all the while, your farmers are behind the scenes setting the vast majority of the entire year into motion.  To stand in our propagation house right now looking at tray after tray of tiny transplants is to feel an overwhelming sense of anxiousness for the seasons at hand, and as soon as the temps warm up and we can get to planting in the fields, that feeling will hit our bones and muscles too.  There are seeds to buy, hens to feed and crew to pay long before we reap what we sow, so to speak.  Therefore, I cannot stress enough how thankful I am for those of you who take up the charge and support our farm outside of the main summer harvest.  Winter is a season of dormancy, but we'll have all of you Winter CSA members to thank for all of the pruning and trellising hours that your membership made possible when we're all eating those juicy raspberries in July.  (Not to mention Jade, Joshan and Mark for pruning those berries and taking care of the animals whether the sun is shining, snow is falling or anywhere in between).  Nevertheless, I am extra thankful that so many of you make your way through traffic on quick lunch hours and/or dreary days in the name of good food and support of this farm.  We are so incredibly grateful to be part of this incredible community, and we hope that you are too.

And to that, I say ...BRING ON SPRING!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Sprouting Broccoli, Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

BRAISED LEEKS & APPLES
BBC Good Food

3 small leeks, outer leaves removed, thickly sliced
2 eating apples, cored and cut into wedges
3 sprigs thyme
300ml vegetable stock
knob of butter

CONTINUE TO RECIPE

INSTANT POT APPLE BUTTER
My Heart Beets
 

5 1/2 pounds apples, cored and quartered
1/4 cup water or apple juice
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
Sugar, optional

CONTINUE TO RECIPE

SQUASH PIZZA
Smitten Kitchen --The recipe may be written for Summer Squash, but I have it on enthusiastic authority from share member Sharon C. that you can use winter squash on this pizza and your family will gobble it up like hers was lucky enough to! 

1 tablespoon olive oil, plus more for fingertips
1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
1 1/2 teaspoons fine sea salt
2 cups (8 ounces) coarsely grated gruyere cheese
2 to 3 tablespoons plain breadcrumbs

CONTINUE TO RECIPE
 

Week of Feb. 19, 2018: Breaking the Winter Monotony

IN THE CSA SHARES THIS WEEK:

• Cabbage
• Celeriac, Rutabaga, Turnip & Parsnip
• Onions
• Russet Potatoes
• Carrots
• Bosc Pears
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

So beautiful but so very cold--that's how I'm summing up this latest stretch of February.  We're hoping that the perennials are all hanging onto their buds for a little longer, and even though they're fully feathered and wouldn't need it otherwise, Mark turned on the heat lamps for the chickens for sake of their comfort.  With just two weeks remaining of our Winter CSA season, we're sitting square in the middle of the Hunger Gap, which refers to the period of time when we're counting on the last of the storage crops to pull us through until things get warmer, greener and leafier again.  We're almost down to the end of our Celeriac supply and we'll be seeding next Fall/Winter's crop this week...already!  Even though much of our Spring plans (and beyond) are already in the works, we still have bitter cold and menu monotony to work through together.  Do any of the following sentiments seem familiar?  

"Wow thanks, Katie.  Another [insert weird looking root vegetable] this week.  I still have the last one that I haven't used. When is Spring again?"

"My freezer is overflowing with Frozen Blueberries,"

"I think I still have squash from...November."  

"I guess I'd better make some applesauce."

"I can put this in soup, right?"

If you've said or thought any of these things over the past few weeks, I feel you!  The comfort that I find in the staying power of roots and such diminishes, and eventually, I start I feel overwhelmed by the number of odds and ends rolling around my crisper drawer (or in our case--the root cellar).  The only cure for this is a good recipe, preferably one that helps use up a bunch of something all at once.  The more comforting the better, because after a day out there getting things done  in the cold, few things reward hard work quite like warm spices, butter, coconut milk or any number of things cooked in batches or served in bowls.  So this week, I'm sharing some great recipe ideas for just using stuff up--everything from latkes, casseroles, pastas, slaws to soups and sauces.  I'm especially excited that I finally got around to making a sizeable batch of Blueberry Chia Jam for the house last week--though Blueberry Pie is probably still the most delicious way to make a dent in your supply of frozen blueberries, I like this everyday, low sugar treat a whole lot and hope you enjoy a few of the recipes I'm sharing below.  

Have a great week, and remember, it isn't too early to sign up for your Spring CSA Share!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc Pears
• Organic Broccoli, Fennel, Roots & Cabbage 
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--in stock!
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

BLUEBERRY CHIA SEED JAM
Bon Appetit

3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons (or more) pure maple syrup
¼ cup chia seeds

CONTINUE TO RECIPE


CELERY ROOT & POTATO LATKES
Gourmet

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil

CONTINUE TO RECIPE


PRESSURE COOKER THICK APPLESAUCE
Frieda Loves Bread

3 lbs Apples
1/4 C Water, Cider or yogurt whey
1 tsp Ground Cinnamon, or 1 cinnamon stick

CONTINUE TO RECIPE


MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE
WITH CARAMELIZED ONIONS
Bon Appetit

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

CONTINUE TO RECIPE


CELERIAC APPLE SLAW
PBS Kitchen Vignettes

1 medium-small celeriac (weighing about 1/2 pound)
2 medium crisp sweet red apples
1/4 cup finely chopped flat-leaf parsley (about 1/4 of a small bunch)
1 tsp lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
4 Tbsp olive oil
1/4 tsp salt
1/8 tsp cracked black pepper

CONTINUE TO RECIPE


CARROT, POTATO & LEEK SOUP
WITH ROASTED GARLIC
The Crepes of Wrath  --Thank you for the recipe, Kacey!

1 pound fingerling or baby Dutch potatoes, cleaned and halved (or cubed, depending on their size)
4-5 medium-sized carrots, cleaned and chopped into roughly the same size pieces as your potatoes (so that they roast evenly)
2 large leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
5 cloves of garlic, left in the peel
⅓ cup olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (or more, if you like it spicier, like me)
¼ teaspoon ground black pepper
a small pinch of cinnamon
a small pinch of granulated sugar
8-9 cups vegetable stock
grated carrots, for garnish

CONTINUE TO RECIPE


DEB PERELMAN'S WINTER SLAW WITH FARRO
via Food 52

1/2 cup (100g) finely diced dried apricots
1/4 cup (60ml) white wine vinegar, plus more to taste
1 small-medium (2 pounds or a bit less than 1kg) head green cabbage
1 1/3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked)
1/3 cup (45g) roughly chopped roasted almonds
2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler
3 tablespoons (45ml) olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

CONTINUE TO RECIPE


VEGAN INSTANT POT ONE-POT LENTILS & RICE
WITH RUTABAGA
Healthy Slow Cooking

1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
1/2 cup (80 g) chopped onion
2 cloves garlic, minced
3 1/2 cups (820 ml) water
1 1/2 cups (278 g) brown rice
1 cup (192 g) brown lentils
1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
2\" (5-cm) sprig fresh rosemary
1 tbsp (2 g) dried marjoram (or thyme)
Salt and pepper, to taste

CONTINUE TO RECIPE


BIG BARN BOWTIE PASTA
inspired by one of my favorite cookbooks, ReBar Modern Food

1 lb farfalle
2 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 tsp sea salt
6 garlic cloves, minced
1/4 tsp red chile flakes
1/3 cup minced sage
1 tbsp minced thyme (optional)
8 cups chopped savoy cabbage
1/2 cup vegetable stock, or water
2 medium carrots, half-moon slices
2 tbsp balsamic vinegar
1/4 tsp cracked pepper
1/2 cup walnuts, roasted
1/4 cup brown butter
extra minced sage and thyme
grated Parmesan cheese

CONTINUE TO RECIPE

BRAISED BEEF WITH LOTS AND LOTS OF ONIONS
Joshua McFadden, Six Seasons

3 pounds boneless beef chuck roast cut into two or three large pieces
 Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 pounds onions sliced as thin as possible
6 garlic cloves smasked and peeled
1 small handful thyme sprigs
1 cup dry, unoaked white wine

CONTINUE TO RECIPE

Week of Feb. 12, 2018: Radishes, Golden Russets & Newtown Pippins--What's not to LOVE?

In the CSA share this week: 

• Braising Greens
• Radishes — Daikon, Purple and/or Little Green Luobo
• Delicata Squash
• Potatoes
• Leeks
• Garlic
• Newtown Pippin/Golden Russet Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Like many 18-year-olds who were gifted copies after graduation, I read The Prophet by Khalil Gibran the summer before I headed off to college.  Eighteen years later, I've retained very little memory of that book of poems except that the cover art was spooky and the following quote:  "Work is love made visible."  That one has stuck with me through many phases and places, and I think about those words quite often when I think about the life that we are building together here at this farm.   They're some of the first that comes to mind when I spot Mark coming in from the field at dusk, rolling down the tractor paths, running on caffeine and curiosity as always.    And thanks to the gift of a few key days of February sunshine, you'll see a whole lot of love in those fields when you drive along River Road.  We really do love what we do, and the whole crew will concur--it felt amazing to be out there working together this weekend, and we're so pumped that Spring feels close at hand.

And on the topic of Spring, you can now sign up for your Spring Share online or in the farmstand this week.  Spring Share begins March 6, which if you can believe it, is only three weeks away.  

And on the topic of things that have me stoked, I'm really pleased to roll out this week's CSA shares.  In addition to some braising greens and tasty radishes with leafy tops, we're delighted to have another very special round of heirloom apples from Booth Canyon Orchard to share this week.  Stina came over from the Methow to deliver a vanload on Friday, so this week we have two more varieties to mix and match — Golden Russets (which are a rare super sweet treat) and Newtown Pippins (an antique winter apple from Long Island that tastes almost tropical by our family's tastes).  Looks like Mark might get a Valentine's Day pie this year.  

Much Love,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc Pears
• Organic Broccoli, Fennel, Roots & Cabbage 
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--in stock!
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES
 

RUSTIC RADISH SOUP
Food 52

1 bunch radishes including their greens
2 tablespoons unsalted high grade butter
1 large red onion, chopped
1 large leek, sliced
4 perfect small potatoes (russet or yukon), cut into eighths
1 small anchovy, packed in oil and chopped
1/4 cup flat leaf parsley
Pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish
Pink or black fresh milled peppercorns, to taste
3/4cup light cream or half and half
Filtered water
Flat leaf parsley and fresh radish rosettes for optional garnish

CONTINUE TO RECIPE


ROASTED RADISH AND GREENS SALAD
White on Rice Couple

One bunch of radishes with tops (about 10 radishes)
2 Tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt or kosher salt
black pepper to taste

CONTINUE TO RECIPE

MISO HARISSA DELICATA SQUASH
101 Cookbooks

1/2 pound small fingerling potatoes, washed and dried
3/4 pound delicata squash
1/4 cup extra-virgin olive oil
scant 1/4 cup white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts

CONTINUE TO RECIPE

APPLE PIE OATMEAL
Angela Liddon, Oh She Glows

1/3 cup regular oats
1 tablespoon chia seeds
1 tsp ground cinnamon
1/4 tsp ground ginger + pinch of kosher salt
1 + 1/4 cups Almond Milk
1 Granny Smith apple, peeled and cut into 1-inch pieces
1-1.5 tablespoon pure maple syrup + more for drizzling
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
1 tsp fresh lemon juice (optional)
2 tbsp chopped walnuts, for sprinkling on top

CONTINUE TO RECIPE

Week of Feb. 5, 2018: Roast Your Beets & Romanesco

In the CSA share this week: 

• Romanesco Broccoli/Cauli
• Beets
• Onions
• Carrots
• Cameo Apples
• Purple Potatoes (lg shares)
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Hello All,

This week's newsletter is coming at you short, sweet and to the point, because most of my Monday has been spent in bed fighting off a migraine headache.  I'm bummed to say the very least, but I'll share a few recipe ideas for this week's vegetables on our facebook page as the week goes on.   We plan to open registration for Spring and Summer Shares next week.  Thank you in advance for your understanding.

Katie