WILD HARE WEEKLY, SUMMER #8

Finally it is July proper--high temps, cool cucumbers and juicy tomatoes to boot. It is the time of year when we finally get to nosh on all of the deep summer veg (much of which is technically fruit if we're being honest with ourselves). Luckily things like blueberries, cucumbers and salad greens tend to be refreshing and hydrating too.

I'm so sorry that I wasn't able to send a newsletter out last week. Hopefully you enjoyed those great big Collard Greens and Blueberries just the same. Mark and I were invited to participate as part of a panel of Young and Beginning Producers with Northwest Farm Credit Services on July 15th in Woodinville. We were only one county away for about 30 hours, but we had plenty of catching up to do upon our return. It was a truly enriching experience to meet and share a handful of business owners like ourselves, though certainly different types producers--we were flanked by beginning winemakers, fishermen and geoduck farmers, sharing our successes, drawbacks, and hopes for the future with a seasoned board of growers, many of whom were multi-generational large scale conventional commodity farmers. There are just so many ways to work in agriculture. It was a pleasure to share our enthusiasm for our way of farming--and our gratitude for all of you! And if the week wasn't eventful enough, I have to say a big thank you to PCC Farmland Trust, Tahoma Audubon and to those of you who turned out for Birding on the Farm this past Sunday. We were up to our binoculars in blue skies, great company and such wonderful insights about the habitat that we share here in the valley.

Keep Cool!
Katie

Tomatoes
Lettuce
Escarole and/or Frisee
Fresh Shallots or Scallions
Summer Squash
Cucumbers
Blueberries

SEASONAL RECIPES & TIPS

SEASONAL RECIPES & TIPS

7 WAYS TO MAKE A CLASSIC FRISEE SALAD - Food & Wine


LEMON ZUCCHINI & LENTIL SOUP
Mae Conte

A simple, fresh, and light summer soup.

1 TBS olive oil
4 - 5 green onions, chopped
1 medium zucchini, diced
1 tsp garlic powder
½ tsp celery salt
¼ tsp black pepper
9 cups vegetable broth
1 cup dry pasta, preferably a small shape
¾ cup dry brown or green lentils, soaked for a couple hours (*see note if not soaking)
1 (15 oz) can (1 ½ cups) great northern beans
1 ¼ tsp dried dill
1 ½ cups shredded green leaf lettuce (or other variety of lettuce)
1 tsp lemon juice
Lemon pepper seasoning to taste (optional)

*Using soaked lentils in this recipe evens out the cooking time between the lentils and pasta.  If unable to soak the lentils ahead of time, add the lentils and broth and simmer for 10 minutes before adding pasta.  Cook for an additional 9 minutes with the pasta, then continue with the recipe as written. 

DIRECTIONS:

1. In a 4 liter (or larger) pot, heat olive oil over medium heat.  Add the green onions, zucchini, garlic powder, celery salt, and black pepper.  Saute for 2 - 3 minutes.  

2. Add broth, lentils, and pasta.  Bring to a boil, reduce heat and simmer for 9 minutes.  

3. Add white beans and dill.  Stir and cook for 2 minutes.  Pasta should be slightly al dente as it will soften with residual heat.  

4. Remove from heat.  Stir in lemon juice and lemon pepper seasoning.  Taste; add more celery salt, lemon, or pepper to taste.  Stir in lettuce.  

5. Optional: garnish each serving with a drizzle of olive oil. 

DISAPPEARING ZUCCHINI ORZO
Barbara Kingsolver, Animal Vegetable Miracle

• 3/4 lb Orzo Pasta

• 1 Onion, chopped

• Garlic, to tasted

• 3 large Zucchini

• Olive Oil

• Thyme

• Oregano

• 1/4 Cup Grated Parmesan

CONTINUE TO RECIPE


I CAN'T BELIEVE IT'S NOT CRAB CAKES
Kim O'Donnel, The Washington Post

• 2 cups coarsely grated zucchini

• salt

• 1 cup bread crumbs

• 1 egg beaten

• 1 ½ teaspoons Old Bay seasoning

• 1 teaspoon Dijon mustard

• 1 tablespoon mayonnaise or plain yogurt

• Juice of ½ lemon

• ¼ cup chopped fresh parsley

• vegetable oil, for frying

CONTINUE TO RECIPE

GRILLED SAUSAGE, ZUCCHINI
& ESCAROLE SALAD
Rachael Ray

• 1/4 cup plus 3 tbsp. olive oil

• 2 tbsp. red wine vinegar

• 2 tbsp. finely grated pecorino, plus 1/4 cup for garnish

• 2 tbsp. chopped fresh flatleaf parsley, plus 1/2 cup whole leaves for garnish

• 4 fresh sweet Italian sausages (about 12 oz.)

• 1 large or 2 medium heads escarole (about 1 1/4 lb. total), halved lengthwise

• 2 medium zucchini (about 12 oz. total), quartered lengthwise

• 1 tbsp. fresh lemon juice (from about 1/2 lemon)

• 1/2 tsp. crushed red pepper, for garnish

CONTINUE TO RECIPE