We’re wrapping up a full and abundant year in the soggiest way possible, and I have to give extra thanks to Kelly, Mia and Mark for toughing out one last pass through the field today. In spite of the slog, they brought in some beautiful Savoy Cabbages for the CSA to enjoy for our very last harvest of the year. I don't know if I'll ever be able to make sense how this farm can simultaneously leave us feeling so exhausted yet so fulfilled. It is a feeling second only to parenting. But, I do know that we’re able to keep doing this year after year, because we are surrounded by kindness and community. I like to think that we’re growing a whole lot more than vegetables here year after year, and even though we’re going to really relish in taking a break to relax and recharge over the next few weeks, I want you all know just how much you mean to us—to the past, present and future of this (very wet) little farm in the valley.

Thank you for letting us grow with and for you!
Katie & Mark

December sure snuck up on me. One minute I’m planning and prepping Thanksgiving for mine and yours, and the next, we’re waking up to fields of dense fog and frozen puddles in disbelief that Fall is winding to a close. Luckily, we’ve still got a bit of harvest to go, and luckily some of that took place in the cover of a greenhouse this morning for our crew, who came up with a good round of looseleaf Baby Bok Choy and a few other little Mustards for the CSA to enjoy this week. The timing is actually perfect, because White Daikon is also on deck too. Such good stir fry, salad and soup potential, which is to say nothing of the fridge pickles and noodles.

Wild Hare will be open for our normal hours on Tuesday (12-7) and Wednesday (10-5), and we cannot wait to show you our thanks by loading you up with delicious food this week.  I like to approach Thanksgiving dinner with a couple of assumptions in mind.  On one hand, holiday meals are a time for traditions, so I try to make sure there are plenty of choices on the table for folks to work with in terms of apples, roots, little squashes and potatoes. But, food holidays are also a chance to shake things up and try a new recipe or two (and you can bet I’m sharing some favorites this week). Mark and I really look forward preparing (and of course, consuming) the Thanksgiving meal. And for us farmers, the celebration begins in the field, so you can only imagine how delighted we are to harvest Brussels Sprouts for the CSA this week!