WILD HARE WEEKLY FALL #11/11
Another year, another chance to grow and be humbled, to fix what has broken, to feel the sweat in our brows and the ache in our bones, and find comfort when we consider the abundant generosity that brings fullness to our hearts and tables. Especially on these dark, cold and rainy evenings, I cannot thank you enough for all of the care and support that you so generously share with us at the farm. Thank you for being willing to eat your vegetables…and making a point to enjoy them too. Thank you for cruising through our stand on your lunch hour, between meetings or on your way home from work in traffic. Thank you for bringing your kids and friends to our farm to play and explore. Thank you for not being afraid of mud puddles. Thank you for stopping to make a bouquet of colorful flowers in the Summer. Thank you for being patient with our hens in the Winter. Thank you for going out of your way, often in the literal sense, to support our farm throughout the year. We would not be here, surviving and celebrating four years of business if it were not for the dedication of a group of local eaters like you. Here’s to thriving in year five!
The farm will be CLOSED from December 13th - January 7th. We will reopen the store fully, and begin the Winter Farm Share on January 8th, 2019. We're looking forward to taking a break from our routines, cooking through new recipes, resting our bodies, and catching up with family. This means that this week is your very last chance to shop at our farmstand in 2018, so be sure to stock up—Cara Cara Oranges are in season and Jody stopped by with a few cases of honey just in time for the holidays. If you’re looking to give the gift of good eating, you might pick up a copy of Real Food from a Real Farm: Eating Through the Seasons, written by The Roost at Roddy Creek’s Cyndi Stuart. You may have met Cyndi and her husband Kirk at the markets in our community—they’re delightful people (who also happen to be farmers—it happens to the best of us), and her book does a great job of welcoming even novice home cooks to the joys of eating in season.
If I don’t get a chance to tell you in person this week, I wish you Many Thanks, Peace, Joy, and a good meal with the ones who matter most.
Best,
Katie
PS: As a reminder, we are already signing folks up for our 2019 Wild Hare Winter Share, which will begin January 8, 2019. You can sign up online or at the farm when you're picking up this week. The Winter Share functions as literal seed money for this farm, helping us cover the expenses for all of the berry pruning and maintenance, starting our earliest of crops. As in years past, the Winter Share will feature flavorful roots, delicious apples and pears, hardy greens and frozen berries. All Winter pickups will take place at the farm (no drop sites this time of year) on Tuesdays 12-7 and Wednesdays 10-5. What better way to keep your resolve and eat healthy in the new year than with a weekly share of organic fruits and vegetables? We hope to begin signups for Spring, Summer and Fall 2019 after the new year begins.
IN THE FARMSHARES THIS WEEK:
Celery Root
Leeks
Fingerling Potatoes
Carrots
Delicata and/or other Small Squashes
D’Anjou Pears
SEASONAL RECIPES, TIPS & INFO
FRESH CRANBERRY SCONES
The Kitchn —Thank you for sharing such a tasty recipe, Stacy!
1 1/2 cups fresh cranberries
1/3 cup light brown sugar
1 small orange or clementine, zested
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup to 1/2 cup milk
Turbinado sugar, for sprinkling, optional
For the rum glaze:
1/3 cup powdered sugar
2 tablespoons dark rum
2 teaspoons vanilla
CELERIAC & LEEK SOUP
Dishing up the Dirt
2 tablespoons olive oil
2 leeks, diced (white and light green parts only)
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
2 medium-sized celeriac, peeled and cut into 1 inch cubes
1 yukon gold potato, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Cashew Cream, Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste
BAKED LEEK & PEA RISOTTO
Clinton Kelly, The Chew
2 tablespoons olive oil
2 leeks (cleaned, thinly sliced, white and light green parts only)
2 cloves garlic (peeled, minced)
2 teaspoons thyme leaves
1 tablespoon tarragon (chopped)
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken stock (warmed, divided)
3/4 cup frozen peas (thawed)
2 tablespoons butter
1/2 cup Parmigiano-Reggiano (finely grated)
Kosher salt and freshly ground black pepper (to taste)
CONTINUE TO RECIPE
CELERY ROOT, POTATO & LEEK HOME FRIES
Martha Stewart
5 medium leeks (about 1 1/2 pounds), white and light-green parts only, cut into 1/4-inch-thick rounds
2 tablespoons olive oil
2 medium all-purpose potatoes (about 12 ounces), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
1 celery root (about 1 pound), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Salt and freshly ground pepper, to taste