WILD HARE WEEKLY, SUMMER #1

The long days of Summer have arrived, bringing with them delicious snap peas, crisp lettuces, hours of trellising, planting and more weeds than I care to imagine.  As things stand, Mark and I are going to attempt to plant out a greenhouse full of specialty cucumbers tonight after we finally wind Hazel down for the night.  It is one wild and tasty burden out there, but it sure feels good to find ourselves planted in the time of year when something new seems to come into season every week.  I just chowed down on the leaves of some from our buttery Green Oak Lettuce--dressed in a bit of olive oil, salt, pepper and lemon juice, it went down faster than a bowl of chips.  I swear!   Mark and Luis are out stringing up the next line of support around the Snap Peas, and their clips and lines are snapping under the weight.  Just in time to treat the Summer Share members!

Yes, our Summer CSA begins tomorrow at Noon.  Bring your baskets, your reusable bags, your cartons and your appetites for fresh organic fruits and vegetables! I'm grateful that so many folks are continuing with us from the Spring, and I'm excited to  greet a few more faces (familiar and new) as we head into the main event that is Summer on the farm.    If you're reading this, and haven't signed for your Summer Share, don't panic.  You can sign up online to begin next week, or by all means, send me a quick email reply.  I might be able to help you out sooner.

In our pursuit to strike a sustainable balance between growing, harvesting, prepping, retailing and better serving you all, with the beginning of our Summer Share, we're also expanding our farmstand and CSA pickup hours to include Saturdays! Hours for shopping and pickup on Tuesdays (12-7) and Wednesdays (10-5)  will remain the same in Summer, but we'll also open up the Farm for Summer Saturdays from 10-3 to accommodate weekenders too.  Note:  No Fridays this year.    

As always, if you have trouble (planned or otherwise) making your scheduled pickup at the farm, the Broadway Market or Browns Point, we can arrange for an alternative option at the farm if you give us notice.  Just call, text or email the farm and come up with an option for you.    Thank you so much for helping us continue to grow!  Here's to our fifth great season here in the Puyallup Valley!  

Many Thanks,
Katie

PS:  There's always so much housekeeping to do during the first week, that I couldn't part without telling you all to pucker up for Rhubarb!  I love Rhubarb, don't you?  What's not to love a vegetable that most people eat like a fruit?  We're talking pie here, people--pies, puddings, crumbles, fools, buckles, custards, bars, sorbets and you name it. While the tartness of Rhubarb just begs to be whipped up into something sweet, there are plenty of savory options to consider. One of my favorites is Melissa Clark's recipe for Skillet Chicken with Rhubarb, but there are many more of my faves listed at the bottom of this week's newsletter too.  Enjoy!  

IN THE FARMSHARES THIS WEEK:

Snap Peas
Lettuce and/or Bunched Greens
Cilantro
Green Garlic
Rhubarb
Cameo Apples

SEASONAL RECIPES, TIPS & INFO

How to freeze Rhubarb - Good Housekeeping
An Ode to Rhubarb - Jill Lightner, The Seattle Times

THE RHUBARB CUSTARD FARMER KATIE LIKES TO MAKE
Katie Green

5 cups fresh rhubarb
2 cups all-purpose flour, divided
½ cup butter, chilled
1 cup sugar, divided
½ tsp salt, divided
3 eggs
1 T vanilla extract
 
Preheat oven to 375 F. Butter the bottom and sides of a 9″ x 13″ baking dish.
 
Dice rhubarb stalks into small pieces, place in a bowl with 1/2 C of sugar, stirring to coat the bits of rhubarb.  Set aside while you make the crust.. 
 
In a large bowl combine 1 ½ C flour, remaining ½ C sugar and ¼ tsp salt. Cut the butter into the flour mixture and then press the crumbs into the bottom, and halfway up the sides, of your prepared baking dish.  Bake in the center of the oven for 20 minutes or until golden.
 
Meanwhile, prepare the custard.  Whisk together the eggs, vanilla, ¼ C flour, and ¼ tsp salt.  Combine with the sugared rhubarb and pour over the warm, but golden crust.  Place baking dish back into the oven, reduce temperature to 350 F and bake for 35 minutes.  If the custard is still jiggly, bake for five minutes more.


HONEY BAKED RHUBARB
The River Cottage

1kg rhubarb (2.2 lbs), cut into 5–-10cm lengths
Juice and finely grated zest of 1 orange
4 tablespoons runny honey

CONTINUE TO RECIPE


RHUBARB CHIA JAM
Cookie & Kate

1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
3 tablespoons honey, maple syrup or agave nectar
2 tablespoons chia seeds
1 tablespoon fresh lemon juice or orange juice

CONTINUE TO RECIPE