WILD HARE WEEKLY, SPRING #6/12

The sweet hen you see is making the most of a delicious Chicken Chicory patch that Mark plants for our youngest hens to enjoy—they’re still too young and far too vulnerable to be out in the field with the number of birds of prey that we coexist with here at the farm, but they seem to enjoy having access to fresh air and leafy greens just as much as their big sisters do. Whether you’re celebrating Easter, Passover, a New Year or another great day to be alive, we’ve got another delicious week of Springtime vegetables and plenty of Pasture-Raised Organic Eggs from those Wild Hare Hens in store this week. Here are a few tips that I share every year that I hope will help you in addition to even more really awesome recipes that you’ll find on the website, (after the “read on” jump).

HOW TO HARD BOIL A FARM FRESH EGG
Have you ever brought home a dozen of our incredible eggs to boil only to only to find the shells nearly impossible to peel away?  You're not alone.  And thankfully, there's a solution that only requires a colander, some ice and a kitchen timer.  You'll be peeling in no time.

HOW TO DYE EASTER EGGS NATURALLY, WITH EVERYDAY INGREDIENTS
I definitely grew up with the plop plop fizz fizz variety of egg dyes; however, they can contain some less-than desirable additives.  Why not give one of these natural dyes a try.  OR BETTER YET, if you’re like me you’ll opt to….

LET THOSE SPRING VEGETABLES BRIGHTEN UP YOUR TABLE
Whether we're talking about Purple Sprouting Broccoli served up with a Poached Egg or a Quiche packed with colorful greens, you can let your vegetables bring the color. The Purple Daikon Radishes also do the trick here, and I’ve been enjoying almost every day sliced up raw and dipped in this awesome bowl of goodness that I make with Spicy Garlic Olykraut, which we have stocked at the store right now. Or grate them up with carrots—it is like funfetti (but, you know, with vegetables;) Kale Raab, Cabbage Raab, Purple Sprouting Broccoli—they’ll be at the farmstand this week too, in addition to some delicious Spring Onions and (lucky lucky lucky) Cauliflower from Skagit Valley.

IN THE FARMSHARES THIS WEEK:

Wild Hare Eggs (for all CSA shares—grab a carton from home if you can!)
Purple, Green & Pink Daikon Radishes
Cauliflower
Spring Onions
Carrots
Braeburn Apples

SEASONAL RECIPES, TIPS & INFO

BAKED EGGS --LOTS OF WAYS – Jamie Oliver

WHOLE ROASTED CAULIFLOWER WITH ROMESCO SAUCE
Mark Bittman 

3 red bell peppers
1 medium to large
cauliflower
1 ⁄ 4 cup olive oil, plus more
Salt and freshly ground black pepper
1/2 cup Marcona almonds
1 small garlic clove, peeled
1 tablespoon sherry vinegar

CONTINUE TO RECIPE

MORNING GLORY OATMEAL
Dishing up the Dirt

1 cup rolled oats
1 cup coconut milk or almond milk/milk of choice
1 cup water
1 ripe banana, mashed
1 TBS almond butter
1 cup grated carrots
1/3 cup raisins
1/3 cup shredded unsweetened coconut
1 tsp pure vanilla extract
2 TBS pure maple syrup
1/4 cup chopped walnuts
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of sea salt

CONTINUE TO RECIPE

PASSOVER APPLE PECAN PIE
Tori Avey

5 ripe granny smith apples - peeled, cored, and chopped
1/4 cup butter or margarine, divided
1/2 cup applesauce
1/3 cup white sugar
5 tbsp brown sugar, divided
1 1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/2 lemon, juiced
3 egg matzos, crushed into large crumbs
2 large eggs
1/2 tsp salt
Nonstick cooking oil spray
3/4 cup finely chopped pecans
CONTINUE TO RECIPE

ROASTED SPRING ONIONS
WITH HORSERADISH VINAIGRETTE
Food 52

2 bunches Spring Onions
1 tablespoon Olive Oil
Salt&Pepper
& for the Vinaigrette:
2 tablespoons Grated Horseradish
2 tablespoons White Wine Vinegar
4 tablespoons Olive Oil
CONTINUE TO RECIPE

SPIRALIZED DAIKON RADISH & CARROT SALAD
Sullivan Street Eats

1 medium sized daikon radish
2 large carrots
2.5 tbsp rice vinegar
2 tbsp sesame oil
2.5 tbsp coconut aminos
1 tsp sesame seeds

CONTINUE TO RECIPE

RAW “COUSCOUS” CAULIFLOWER
WITH ALMONDS, DRIED CHERRIES, AND SUMAC
Joshua McFadden, Six Seasons

3 ounces dried Tart Cherries, roughly chopped (about 1/2 cup)
3/4 pound Cauliflower
3 Scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
1 cup Almonds
1/2 cup roughly chopped flat-leaf Parsley leaves
1/2 cup Mint leaves
1/3 cup Red Wine Vinegar
1/2 tsp. dried Chile Flakes
Kosher salt and freshly ground Black Pepper
Extra-virgin Olive Oil
2 tsp. ground Sumac
CONTINUE TO RECIPE

OLIVE OIL SHORTBREAD WITH CHOCOLATE & ROSEMARY
Deb Perelman, Smitten Kitchen Everyday

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons turbinado (raw) sugar (25 grams), plus 1 teaspoon (5 grams)
1/2 teaspoon fine sea salt
1/2 cup mild olive oil (120 ml)
1 teaspoon finely minced fresh rosemary leaves
1/2 cup semisweet chocolate, chopped into small chunks (85 grams)
1 egg white, beaten until loose (optional)
CONTINUE TO RECIPE