WILD HARE WEEKLY, SPRING #12/12
It is one gorgeous Memorial Day, and hopefully some of you are spending this day of remembrance with family. Mark and are pleasantly surprised, and truly thankful, to be surrounded by our farm family today. We always treat federal holidays as optional work days around here, knowing that it is a rare day off from school/opportunity to get away. But it never seems to work. Wouldn't you know, every single member of our crew reported to work this morning. (RIGHT?!?! ) Most of the crew has been with us for many years, and they know the insane rhythm and immense scope of all that we are trying to accomplish this time of year. I cannot tell you what a blessing it is to work beside people like this--people who want to finish out planting those cucumbers and peppers, people who know that irrigation is going to take some extra effort when temps hit 80, people who take pride in tackling projects together for the good of the farm. These are the dedicated, hard-working, inquisitive and wonderful people who grow your food. It is their educations, their families and their bright futures that your CSA and Farmers Market dollars are supporting. Kim, Jade, Joshan, Luis & Gavin--thank you for being downright exceptional.
With this being the final week of Spring Share, the 2019 Summer Share deadline is rapidly approaching. We need folks to sign up for their Summer Shares no later than midnight on Sunday, June 2nd so that we can plan our harvests accordingly. Quite a few folks have already registered for summer (BIG thanks to you!); however, I know that there are a handful of you who have it lingering on your to-do lists. Please, be sure to get on that roster by the deadline--I don't want to keep anyone from their share of the Sugar Snap Peas that just might be plump and perfect for our first week of Summer! Not to jinx it or anything...
Closing out of our fifth Spring at Wild Hare, Mark and I are beyond grateful for all of the support that you, our partners in growing, give to this farm. To our CSA members, our super crew, our market shoppers, our fellow farmer friends, our families and friends--thank you for your patience, your pride and your effort in helping us bring another harvest season into fruition. It is going to be another dry but delicious Summer!
IN THE FARMSHARES THIS WEEK:
Rapini (aka Luscious Leafy Broccoli Raab)
Lettuce (first harvest from the open field. Yay!)
Spinach (Large Shares)
SEASONAL RECIPES, TIPS & INFO
BACK-PORCH RAPINI PASTA
WITH PANCETTA & PECORINO
1 lb Short Pasta (Farfalle, Casarecce, Fusilli, Penne)
2 stalks Green Garlic, chopped thin
4oz Pancetta, diced
Grated Italian Cheese (Katie prefers Pecorino)
1 bunch Rapini, chopped into strips, stems and all.
Boil pasta according to instructions on package.
Meanwhile, place diced pancetta into a room temp skillet, bringing the temp up to medium heat and allowing the fat to render. Depending on your cut, you may need to add olive oil to coat the pan. Add Green Garlic and saute until translucent. Add chopped rapini to the pan and allow to saute and wilt. Combine greens with prepared, drained pasta and top with cheese.
RAPINIKORIZO (aka,Farmer Katie's take on Greek Spinach Rice (Spanakorizo) using the tastiest greens things of moment)
1 red onion finely chopped
1 bunch green garlic, chopped
1/2 cup long grain rice
1 pounds fresh leafy greens (rapini, spinach, kale, mustard or even the salad mix you meant to use up last week!)
1 cup Water
Salt and pepper to taste
2 tablespoons olive oil
In a large pot or skillet, heat olive oil over medium heat. Add onion and cook until soft (about 2-3 min). Add the green garlic and rice, stirring to toast over medium-low heat for another 3 minutes or so.
Add the greens, cover and cook until they lose most of their volume. Add the water, salt and pepper to taste. Cover and simmer, stirring occasionally until all of the liquid is absorbed and the rice is cooked (about 25-30 minutes). Add more water as needed. After the rice is nice and tender, stir in the juice of one lemon and serve. You can serve this as is or with feta, beans or even cooked browned sausage stirred in at the end.
EGG, SPINACH & SPELT SALAD
WITH GREEN GARLIC DRESSING
4 cups lightly packed spinach
1 cup cooked and cooled spelt
3 tablespoons roasted sunflower seeds
1/4 cup sun-dried tomatoes (see Recipe Note)
1/4 cup black olives
2 hard-boiled eggs, sliced
1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
CONTINUE TO RECIPE
SAUTEED BROCCOLI RABE
WITH GARLIC & RED CHILE FLAKES
1/4 cup (60ml) extra-virgin olive oil
4 medium cloves garlic, thinly sliced
Large pinch red pepper flakes
1 pound (450g) broccoli rabe, ends trimmed