Ok, now it REALLY feels like Summer. Just as I hope for every year, Zucchini and Summer Squash have come on just in time for holiday weekend grilling, and so have the Fava Beans! We love growing and eating fresh Fava Beans, and it seems like they only get more and more popular among our customer base with every year. Fresh beans are such a fleeting treat, and if you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some ideas for putting yours to use. And if you're looking for a way to enjoy them without the fuss (or the stove), and impress your family grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack. Every year, Hazel and I spend an evening or two yapping on the porch, pulling big broad beans out of their pods and skins before cooking them into our dinner (usually pasta at that point). Yes, the shelling process takes a bit of extra work, but an opportunity to slow down and pass the time together is beyond worth it, especially since she’s old enough to work gainfully in the Farmstand and tell you how much she loves Fava Beans herself!
Read moreWild Hare Weekly, Summer #4/18: Funny & Fantastic Cone Cabbages, Frisee & Red Scallions →
The crew has a whole lot to be proud of this week! Mia, Kelly and Claire set the harvest in motion this morning, bundling up the first round of Red Radishes and Red Scallions (which can be used like green onions). We’ll have another round of those AMAZING Organic Red Sweet Cherries for you all this week too! It is the least we can do to offset all of the green stuff that has been coming on strong this month.
Read moreWild Hare Weekly, Summer #3/18: Escarole, Chard, Sweet Cherries & Serious Romaine →
The crew is gearing up to harvest Farmer Mark’s favorite thing to grow AND his self-professed favorite vegetable. If you haven’t noticed, Mark loves growing lettuce in a BIG way, and the Romaine Lettuce we’re gearing up to harvest is no exception. Whether you’re feeling inspired or intimidated by the influx of lovely lettuce into your life (or both), be sure to scroll down for some recipes to enjoy in salads, sandwiches, wraps and more!
Yes, the Green Family is serious about their greens. And, if he’s picking favorites for mealtime, Mark would choose Escarole every time. (He’s actually cooking it as I type…ha!). Not to be confused with escargot, Escarole is a very mild Italian green looks a lot like lettuce and can be eaten raw in a salad; however, it truly shines when wilted down with a broth or soup, served with its right hand ingredient—white beans. Escarole does best for us when the temps are on the cooler side of Summer. It tends to struggle in the heat a bit, much like Chard, which we’re also harvesting as an option for the CSA this week. We grow two varieties, Rainbow Swiss and a slender stemmed Italian variety. Sweet and earthy, both varieties of Chard are beet and spinach adjacent in flavor and family. So, you’ve got some options to play with this week as we approach the height of Summer. We’ll have Sweet Red Cherries from Okanogan, as well as a little pick of Snap Peas and Broccoli to go along with it this week too.
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