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Wild Hare Organic Farm

4520 River Road East
Tacoma, WA, 98443
(253) 778-6257

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Wild Hare Organic Farm

  • Home
  • About
    • HOURS
    • Meet your farmers
    • FAQS
  • FARMSTAND
  • CSA
    • 2025 CSA PRIORITY REGISTRATION-MEMBER RENEWAL
    • WAITING LIST
    • ABOUT THE WILD HARE CSA
  • WILD HARE WEEKLY
  • Contact
  • SEARCH

Wild Hare Weekly, Summer #6/18: Field Guide to Greens, Gold Bar Apricots & Little Gems →

July 7, 2025 Katie Green

We Greens love eating and growing Greens of all kinds, and I know that it can feel a bit overwhelming, if not intimidating, when fresh greens start to take over your fridge and table. Because of this, we experiment with many varieties, sizes and colors throughout the year, and this week, we’ve got some CUTE Little Gem Lettuces on the harvest list. Little Gems are smaller, squattier heads of lettuce that have a nice little heart to them. And since the Lettuces aren’t gargantuan, we’re dipping into our big beds of assorted bunching greens this week for the CSA too. We grow several delicious options for eaters to choose from, so to help you decipher and make the most of them in the season ahead, I’m reprising a little “Field Guide” of sorts to introduce you to our lineup, with a whole lot of helpful links scattered throughout.

  • Green Curly Kale: When I say “Kale,” this is probably what most folks picture. Green Kale is mild in flavor and versatile, and the frilled leaves are great sauteed, chopped finely into salads, baked into kale chips or blended into smoothies.

  • Dazzling Blue Italian Kale: After years of growing multiple varieties of Italian Kale, aka Lacinato or Dino Kale, the Dazzling Blue variety has won Mark over for our Summer crop this year. The stunning deep purple and dark green leaves are flat, but their wrinkled savoy type leaves hold onto sauces and dressings, making them my personal favorite for cooked dishes and make-ahead salads.

  • Collard Greens: In essence, Collards are non-heading Green Cabbages with big broad leaves that resemble Pickleball Paddles. They’re nutrient dense greens that can withstand long, slow cooking. But, whether you cook them for a few minutes, for several hours, or not at all is up to you.

  • Rainbow Swiss Chard: Too pretty and sweet for its own good, Rainbow Swiss Chard is a good gateway leafy green. Chard is fairly mild, and to quote Chef Joe Sevier, it might leave you saying, “Spinach, who?” It can, however, be fickle in the field and a slug magnet, which drove us to start growing….

  • Italian Chard: What it lacks in bold colorful stems, our Italian Chard more than makes up for in delectability and reliability. It has slender tender green stems, sweet leaves, and after several years, it has become a favorite among both eaters and farmers around here. SO GOOD!

    Have a great week!

    Katie


IN THIS WEEK’S FARMSHARES:

  • Zucchini and/or Summer Squash

  • Kale, Collards or Chard

  • Fava Beans

  • Garlic

  • Little Gem Lettuce

  • Apricots


AT THE WILD HARE FARMSTAND THIS WEEK

SEASONAL RECIPES & HELPFUL HINTS

  • GREEN SHAKSHUKA WITH CHARD, KALE & ZUCCHINI - The Delicious Life

  • CRUNCHY KALE APRICOT SALAD- Kale Junkie

  • BREAKFAST APRICOT CRISP Minimalist Baker

  • OVEN-ROASTED ZUCCHINI WITH COLLARD-PEANUT PESTO & ROASTED PEANUTS - Bryant Terry

  • LITTLE GEMS IWTH WARM GARLIC DRESSING- Jose Andres

  • FAVA BEAN SCAFFATA - Lidia Bastianich

  • GARLICKY GREENS - Naturally Ella

  • CHICKPEA & SWISS CHARD STEW- Sohla El-Waylly

  • CRETAN MASHED BROAD BEAN SKORDALIA - Diane Kochilas


Wild Hare Weekly, Summer #5/18: Zucchini & Fresh Favas! →

Wild Hare Organic Farm
4520 River Road East, Tacoma, WA 98443
(253) 778-6257, info@wildhareorganicfarm.com

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