WILD HARE WEEKLY SUMMER #1/11
It is October—bring on the sweet Apples, the wild and wonderful Winter Squashes and so many great vegetables! This time of year, we harvest with great anticipation—getting the root cellars ready and curing table after table of squash for the meals we’re going to enjoy over the next few months. This week is shaping up to be a Fall Brassica extravaganza—with everything from Tokyo Turnips to Daikon Radishes, Broccoli Raab, Cauliflower and Cabbage too! I generally field a whole lot of questions about what the season ahead will be like at the farm. My short answer is always, “Delicious--you should come by!” and while that is still true for this year, we have a few changes to report as we turn over a new seasonal leaf, and we want you to be in the know. Read on, farm folks.
Our Fall CSA Begins this week!
Are you signed up? If you meant to, please send me a reply ASAP. We have only a handful of spots left, but one of them could still be yours. Pickup for the Fall CSA takes place at the farm on Tuesdays (12-7pm) and Wednesdays (10am-5pm). If you’re one of our Browns Point folks, you’re still on for Wednesdays from 4-7pm at North 47 Brewing Co. The routine is nearly identical to the summer, minus the weekends of course. Bring whatever reusable bags, cartons or containers you’d like. If you’re running late, we’re happy to pack up your share and put it out front for you to pick up after hours. Just call or text (253) 778-6257. Please note that with the extra bit of ‘help’ from Daylight Savings Time, it is eventually dark in the field by the late afternoon. If you have your heart set on picking herbs and whatnot, plan on coming as early as you can during the pickup time—or bring a headlamp!
That means New Hours this October
With our main season now behind us, the farm is open Tuesdays 12-7pm & Wednesdays from 10am-5pm, with the exception of privately scheduled field trips. Whether you’re picking up a CSA or not, you can stop by for local organic produce--or to visit Jack, the hens and the baby chicks who will arrive on October 5th! Like me, they love visitors! This also means that we will not be open on the weekends in October this year. We know this might disappoint a handful of folks, but for the season of life that we’re in here and now—operating a year round CSA, welcoming more students to the farm Fall for Educational Field Trips, and raising a really incredible little girl (who face it, won’t be seven forever) is plenty for us to ask of one another.
Why are there so many cars in the parking lot and who are all of these KIDS?!
Because young people can’t get enough of our Rutabagas. Just kidding—a girl can dream, but no, it is actually a truly delightful and meaningful reason. Over the next several weeks, we will share the farm with a couple thousand children, parents and school teachers from around the South Sound with our Educational Tours program. This is a departure from our day to day growing, but it is just so important to us to share a bit about where real food comes from this time of year. I have done my best to avoid peak CSA share pickup times with one unavoidable exception--if you typically pick up with us on a Wednesday morning, you might find the parking lot a little fuller than usual. (Whereas, we’ll be tour free during our Tuesday hours!) If Wednesdays are your only option, be sure to ask Katie about our super top secret CSA parking options.
Can I pick my own apples & make cider?
As has been the case for the past several years, apple picking will not be open to the general public, and we do not offer cidermaking at the farm. For now, we hope you'll shop with us for an array of great organic apples and pears grown right here in Washington state. If you're really looking to pick your own apples, please visit pugetsoundfresh.org to check for open upick apple orchards or cider squeezing events.
With all of that said, there’s so much to enjoy, starting right now with week one. Be sure to check out the recipes below and try out one or two. I know that we’re kicking the sniffles to the curb one nourishing pot of Greens and Daikon Radish at a time in our house, so thank goodness for the harvest this week.
Katie & Mark
IN THE FARMSHARES THIS WEEK:
Rapini or Hakurei Turnips
Cauliflower or Red Cabbage
Lettuce (Large Shares)
SEASONAL RECIPES & TIPS
RADISH & CABBAGE SALAD WITH PEANUT DRESSING
Dishing up the Dirt
1 small green cabbage, finely chopped
1/2 of a small red cabbage, finely chopped
1 medium sized daikon radish, cut into thin matchsticks
2 large carrots, cut into thin matchsticks
1 bunch of red radishes (about 6-8) cut into thin half-moons
1 bunch of cilantro, diced
1 avocado, cut into 1/4 inch pieces
For the Peanut Dressing:
1/4 cup creamy peanut butter
1 TBS fresh minced ginger
1 garlic clove, minced
3 1/2 TBS rice wine vinegar
2 1/2 TBS low sodium Tamari sauce (or soy sauce)
1 TBS pure maple syrup (or honey)
1/4 tsp crushed red pepper flakes
1/4 cup water
Plenty of Peanuts
SAUTEED JAPANESE TURNIPS WITH TURNIP GREENS
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
RED CABBAGE “PORTERHOUSE STEAKS”
2 medium heads red cabbage (about 3 pounds each)
2 cloves garlic, minced
¼ teaspoon salt
1 cup red wine
½ cup extra-virgin olive oil¼ cup reduced-sodium tamari
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon light brown sugar
½ teaspoon ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh herbs, such as basil, dill and/or chives
¼ teaspoon ground pepper
LEMONY BROCCOLI RABE WITH WHITE BEANS
1 bunch broccoli rabe, ends trimmed (about 2 1/2 pounds)
1/2 teaspoon salt, or more to taste
4 tablespoons olive oil
1 lemon, very thinly sliced
1 clove garlic, chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 teaspoon crushed red pepper
1/2 cup water, or more if needed
1 lemon, cut into wedges, for serving
Extra crushed red pepper, for serving
DAIKON & CABBAGE SOUP
Native Offerings Farm
6 – 8 c chicken or vegetable broth
2 c (peeled) cubed or thinly sliced daikon
4 slices fresh ginger (1/4-inch thick)
salt, to taste
4 c coarsely chopped or shredded Napa cabbage
sliced, cubed, or shredded tofu, seitan, chicken, beef, pork, etc., optional
garnishes: dark sesame oil; cilantro; chopped scallion; red pepper flakes or hot sauce; a splash of lime juice….
HEALTHY CAULIFLOWER RICE
1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon