WILD HARE WEEKLY, SUMMER #5

The first farmer/chef that I ever worked for was famous for saying, "Want to know what's good right now? Ask me what I had for lunch." I'm happy to report that Mark and I just wolfed down the Raw & Roasted Kale from Alison Roman's Dining In thanks to Cindy, a CSA member who brought the recipe to my attention over the weekend. I love tucking in to a tasty bowl of leafy greens almost as much as I love connecting over a good cookbook! We're harvesting loads of stunning Tuscan Kale for the shares (aka Lacinato, Cavalo Nero, Black or Dino Kale, whatevs), so do yourself a favor and make a big yummy salad with some of it this week.

If you're making plans for grilling and potlucks for the holiday, let folks know that you'll be in charge of salads and veg for the grill. Walla Walla Sweet Onions have come into season, and they're going to be the perfect grilling companions to our first real deal picks of Zucchini and Summer Squash. We are fortunate to have Gavin and Logan, a couple of very capable and kind high school students working with us this Summer. They're looking at a formidable harvest list this week, because our Fava Beans are ready too.

Favas are one of our daughter Hazel's favorites, and for as many years as she can remember, we've clocked some time on the porch pulling big broad beans out of their pods and skins, snacking on a few raw ones before cooking them up for dinner. It is tradition at this point, and it is the perfect reminder to slow down a little when the farm wants us to do anything but take it easy. Fresh beans are such a fleeting treat, and if you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some insights. They're so nice you'll shell them twice, and if you're looking for a way to enjoy them without the fuss, and impress your friends grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack with a good beer. The recipe is listed below, and if there's no other take away this week, let that be the one.

Just a friendly reminder that the Tacoma Broadway Farmers Market (and the Farm for that matter) are both closed on Thursday, July 4th. Farmstand hours, and pickup at North 47, remain the same. I hope that you all have a safe and memorable holiday week!

Best,
Katie

IN THE FARMSHARES THIS WEEK:

Fava Beans
Tuscan Kale
Lettuce
Walla Walla Sweet Onions
Zucchini
Apricots

SEASONAL RECIPES & TIPS

FAVA BEANS: HOW TO COOK, SOAK, PEEL & FREEZE - TORI AVEY
HOW TO WASH LETTUCE-BON APPETIT

GRILLED FAVA BEANS
101 Cookbooks

• 1 pound of fresh fava beans, still in their pods

• a couple glugs of olive oil

• a few pinches of salt

• optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

CONTINUE TO RECIPE

GRILLED SALMON
WITH CHERRY WALLA WALLA ONION RELISH
Tom Douglas

• One medium Walla Walla onion

• Olive oil as needed for brushing

• 1/2 pound sweet cherries, pitted and halved (1¼ cups once halved)

• One tablespoon balsamic vinegar

• Kosher salt and freshly ground black pepper

• Six salmon fillets, about 6 or 7 ounces each

• Kosher salt and freshly ground black pepper

CONTINUE TO RECIPE

RAW & ROASTED KALE
WITH PISTACHIOS & PECORINO
Alison Roman

• 2 bunches Tuscan (lacinato) kale

• 3 tablespoons olive oil

• 1 teaspoon Aleppo pepper or 1/2 tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

• 3 ounces pecorino cheese, finely grated (about ½ cup)

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar

• 1/2 clove garlic, finely grated

• 1/4 cup finely chopped toasted pistachios, almonds, or walnuts

CONTINUE TO RECIPE


BREAKFAST APRICOT CRISP
Smitten Kitchen

Fruit Base

• 1 pound apricots

• 3 tablespoons sugar

• 1 tablespoon flour

• Grated fresh nutmeg, a pinch

Crisp Topping

• 1/2 stick (4 tablespoons, 2 ounces) butter, melted

• 6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)

• 1/2 cup oats

• 1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)

• Pinch of salt

• 2 tablespoons sliced almonds

CONTINUE TO RECIPE

FAVA, FARRO, PECORINO
& SALAMI SALAD
Joshua McFadden

• 2 1/2 pounds fava beans in their pods

• 2 cups cooked Farro

• 1/4 pound salami, cut into 1/4-in.-thick slices and then into 1/4-in. dice

• 4 ounces pecorino fresco cheese*, cut into 1/4-in.-thick slices and then into 1/4-in. dice

• 1/2 bunch scallions, trimmed (including 1/2 in. off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well

• Red wine vinegar

• 1/4 teaspoon dried chile flakes

• Kosher salt and freshly ground black pepper

• 1/2 cup loosely packed flat-leaf parsley leaves

• 1/4 cup loosely packed mint leaves

• Extra-virgin olive oil

CONTINUE TO RECIPE

CRETAN MASHED BROAD BEAN SKORDALIA
Diane Kochilas

• 2 cups fresh broad beans shelled

• 1/4 cup lemon juice

• 3-4 Tbsp. water

• 2 garlic cloves minced

• Salt and pepper

• 1/4 – 1/2 cup olive oil

CONTINUE TO RECIPE