WILD HARE WEEKLY, SPRING #10/12

The farm has seen a whole lot over the past few weeks, and it is worth throwing on your boots and walking the farm loop when you come out in the near future.  This May, we've planted through super dry fields, dodged rain squalls, freaked out about frosty overnights only to have the daytime temps push ninety within a week.  It is such a marvel.  But, sometimes that can be a whole lot to ask of  plants and the crew who works to cover and uncover, irrigate and mitigate those extremes.  The first round of rapini gave up the ghost and is now an alluring trap crop for the local aphid population, but there are plenty of living things going strong (and maybe taking their time) in the field.  So, needless to say, Mark and I were pretty pleased to taste and see that one of our plantings of Bok Choy is not only unscathed but delightfully ready for harvest this week.  Thanks for rallying, Bok Choy--heaven knows that's what the rest of us are doing around here amid the May crazies.  Rally on!  

IN THE FARMSHARES THIS WEEK:

Asparagus
Bok Choy and/or
Red Russian Kale
Yellow Onions and/or Leeks
Amarosa Fingerling Potatoes
Carrots
Gala Apples

SEASONAL RECIPES, TIPS & INFO

GRILLED BABY BOK CHOY WITH MISO BUTTER
Epicurious

• 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy

• 3 tablespoons unsalted butter, at room temperature

• 3 tablespoons white or yellow miso paste

• 2 tablespoons olive oil

• 1 tablespoon freshly squeezed lemon juice

• Pinch of kosher salt

• Freshly ground black pepper

CONTINUE TO RECIPE

BLACK LENTILS WITH ROASTED ASPARAGUS & CARROTS
Our Salty Kitchen

• 4 tbsp avocado or olive oil divided

• 1 small sweet onion minced

• 2 cloves garlic minced

• 1 bay leaf

• 1 sprig fresh thyme

• 1 c black lentils

• 3 c water or broth

• 1/2 lemon juiced (about 1 tbsp)

• 1 lb asparagus trimmed and sliced into bite sized pieces

• 2 medium carrots peeled and diced into bite sized pieces

• 1 tsp sea or kosher salt

• 1 tsp cracked black pepper

• 3 tbsp fresh parsley chopped

• 3 tbsp fresh mint chopped

• 1/4 c greek yogurt optional

CONTINUE TO RECIPE

A SIMPLE ASPARAGUS SOUP
101 Cookbooks

• 2 tablespoons unsalted butter or extra-virgin coconut oil

• 1 small onion, chopped

• 1/2 pound new potatoes, tiny cubes

• 1 tablespoon green curry paste, or to taste (optional)

• 1 pound asparagus, trimmed and cut into 1/2-inch segments

• 1 14-ounce can full-fat coconut milk 

• 1 1/2 teaspoons sea salt, or to taste

• 1 1/4 cups of water, or to cover

• 1 lemon or lime

CONTINUE TO RECIPE

FINGERLING POTATO & KALE HASH
Intervale Food Hub

• 2-4 Eggs

• 2 Cloves Garlic

• 1 Bunch Kale

• 1 Pound Multicolored Fingerling Potatoes

• 1 Bunch Parsley

• 2 Ounces Cheddar Cheese

• Hot Sauce

CONTINUE TO RECIPE