I cannot tell you what a relief it was to kick off our week both on time and above freezing. We haven’t had a normal Monday in over a month. I was starting to think that the farm had been spellbound at some point in mid-January, leaving us shivering, stir-crazy, scrawling more and more items onto our to-do lists than we could physically do anything about. Even though it looks like the fields are about to be drenched and quenched this week, Mark and I are relieved that we can finally start making moves that feel Spring adjacent. After all, rainy days like these are perfect for plant propagation and greenhouse time. We’re very thankful for our high-tunnel greenhouses this week–thanks to them, we’ve got some sweet little Bok Choy, Tokyo Bekana and mixed Mustards for fresh harvest. They’ll be great, as always, with winter Carrots and our Purple Daikon from the root cellar. Along with a sweet round of Frozen Blueberries from Shelby Summer at Sunrise Farm, things are looking pretty bright, delicious and nutritious for a gray week February.
Many Thanks,
Katie
PS: Want to work with Wild Hare or know someone who would make a great addition to our team? We’re hiring a few Farm Crew Members for the 2025 growing season! A detailed job description and application instructions are posted and available on our website.
IN THIS WEEK’S FARMSHARES:
Stir Fry Greens Mix
Yellow Onions
Purple Daikon
Carrots
Choice of Winter Squash
Frozen Blueberries
Apples (Large Shares)
DUMPLING NOODLE SOUP - Hetty Lui McKinnon
ROASTED CARROTS WITH LENTILS & YOGURT - Smitten Kitchen
SESAME BOK CHOY & CARROT SALAD- It Doesn’t Taste Like Chicken
BLUEBERRY OATMEAL WAFFLES - Isa Chandra Moskowitz
DAIKON RADISH & CARROT SALAD WITH CITRUS DRESSING - Micki Brown
SPAGHETTI SQUASH CHOW MEIN - Side Chef
SARAH FENNEL’S BROMA BAKERY MIXED BERRY SKILLET - Violet Witchel