It’s going to be a hot week, a physically demanding week, a Mega-Zucchini week, and thankfully, a perfectly ripe Blueberry week at Wild Hare. Blueberries are the ultimate refreshing treat, and that’s exactly what we need when the temps creep up. We’ll have the first cups available for our CSA this week and a few for sale at the farmstand too. Our crop is sizing up big and sweet, and now it is just a race against the heat and the birds. By July, I swear we’re always racing to keep ahead of something—if its not weeds, its bugs. If not bugs, then birds. And if not birds, its probably a mechanical bearing screaming in distress…which it actually was. Shortly after I snapped this photo of the corn irrigation moment above, Mark found himself performing an emergency walk-in-cooler compressor repair. I wish he didn’t have to be such a handy dude, but we’re sure lucky that he is. Mid-July is a less than ideal time to be short on refrigeration. In addition to those blues, we’ll have the tender Oakleaf and Butterleaf Lettuces that you all enjoy, and bunches of Mini Daikon for this week, which you can enjoy tops and all. The Zucchini and Summer Squash are loving this heat, so fire up the grill, or get to grating or spiralizing. We enjoyed a wonderful raw Zucchini Salad prepared by our friends John and Heather from Inch Acres over the weekend, and it delicious. Turn on the oven for zucchini bread if you must, but scroll through the recipes below if you’re like me and want nothing to do with that on a hot week!
Stay Cool,
Katie
PS: The first few pops of color are starting to show in the CSA Flower Garden. We hope to open it up for upick by next week (fingers crossed!).
IN THIS WEEK’S FARMSHARES:
Zucchini and/or Summer Squash
Lettuce
Mini Daikon
Garlic
Red Scallions (Large Shares)
Blueberries
SEASONAL RECIPES & HELPFUL HINTS
5 EAZY KOREAN ZUCCHINI RECIPES - The Korean Vegan
3 SALAD DRESSINGS YOU SHOULD MEMORIZE - Samin Nosrat
FRIDA KAHLO’S ENSALADA CALABACIN - Saveur
ZUCCHINI RIBBON SALAD WITH WALNUTS & BLUEBERRIES - Pineapple & Coconut
QUICK ZUCCHINI SAUTE - Smitten Kitchen
ADDICTIVE DAIKON SALAD (IZAKAYA STYLE) - Yuto Omura
CLASSIC COLD SOBA - Chichi Wang, Serious Eats
SWEET & SAVORY DAIKON RADISH LEAVES - Plant Based Matters, The Japanese Vegan
BANH-MI SMASH BURGERS Food & Wine
DISSAPEARING ZUCCHINI ORZO- Barbara & Camille Kingsolver
GARLIC-BUTTER ZUCCHINI - Eating Well
ZUNI CAFE’S ZUCCHINI PICKLES - Judy Rodgers
BLUEBERRY SPOON CAKE - Clare de Boer, NYT Cooking