WILD HARE WEEKLY SUMMER#18/18
I’m staring down such a huge week at the farm. Not only is this our final week of the Summer CSA, I’m feeling extra pensive, because a year ago this week, Mark and signed papers and wired funds to purchase the farm. It took every penny we could pinch together, but it was a price that we were somehow brave enough to pay for a chance at doing the work that we love for (and with) the people who give it meaning. It has taken me forever to write the newsletter, because I keep pacing the fields instead, thinking of who we are and who we have become as a farm. Not a day goes by that I am not overwhelmed by this piece of land and its capacity to simultaneously delight, frustrate, terrify yet sustain us. But when I think of the people who these acres continue to bring together, it always gets me going. Mark and I often muse that we don’t know what we did in life to be so lucky as to have the people come into our lives that have, but here I am today, feeling in awe you all—my great extended farm family here at Wild Hare—our crew, our CSA, our market shoppers, our chefs, our neighbors and our wonderful (legal) family who are the reason we put on our boots and show up each day to work hard and love harder. Thank you so much for your support and letting us grow here for you, this season and beyond. We are so grateful to be your farmers and friends.
Best,
Katie & Mark
PS: I’m sending you all off into the Fall season with some of my favorite weeknight recipes below for all of that awesome celery and those carrot tops. So, be sure to check those out. And, if you’re hoping to sign up for your Fall CSA, what are you waiting for? This crazy crew pulled in the first 6 bins of Winter Squash to cure in the greenhouses last week and we’d love to send some of it home with you to enjoy over the next few months.
IN THE FARMSHARES THIS WEEK:
Bunched Carrots
Green Onions
Lettuce
Celery
Zucchini and/or White Rose Potatoes
Flavor King Pluots
SEASONAL RECIPES & TIPS
CELERY SALAD WITH DATES, ALMONDS & PARMESAN
Joshua McFadden
½ cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved
¼ cup extra-virgin olive oil
Crushed red pepper flakes
PIZZA BEANS
Smitten Kitchen
2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup (60 ml) dry white or red wine (optional)
4 ounces (115 grams) curly kale leaves, chopped or torn
2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
1 pound (455 grams) cooked firm-tender giant white beans
Up to 3/4 cup (175 ml) vegetable broth
1/2 pound (225 grams) mozzarella, coarsely grated
1/3 cup (35 grams) grated Parmesan
2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)
VANILLA BEAN PLUOT JAM
The View from Great Island
approx 15 pluots (1 1/2 lbs, after pitting and chopping)
2 cups sugar (about 1 lb)
juice of 1/2 a large lemon
1 vanilla bean
1 tsp vanilla bean paste (optional)
POTATO SALAD WITH CELERY & SCALLIONS
Genius Kitchen
1 1⁄2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper
DEBORAH MADISON’S CARROT TOP SOUP
Local Flavors
1 bunch (6 small to medium) carrots with tops
2 tbsp butter
3 tbsp uncooked white rice (brown rice can also be used)
2 large leeks, white part only (can sub 1 medium onion)
2 sprigs of thyme or a large pinch of dried thyme
2 tbsp minced flat leaf parsley or celery leaves
Salt and pepper
6 cups of stock—vegetable or chicken