Summer #18/18: Thank You for Supporting Wild Hare this Summer
This is the last week of Summer Harvest at Wild Hare, and I’ve walked countless laps around the field today, looping around the various pathways that Mark has recently mowed, doubling back through areas that have held things like peas and beans at the start of the season, stumbling over vines and soaking my pantlegs thoroughly in places where big beautiful brassicas and root tops await our attention (for the eight months of the growing year that aren’t Summer). Nothing overwhelms me or calms me quite like a walk around this farm does, and today. Today, I set out to clear my mind and to frame out my last note of the season to you all, gratitude being one of the most intense feelings that this farm brings about in me. The message that I want you all to hear is this.
Farmers like us need people like you.
We’re twelve years into this business, and it is perhaps more true in 2026 than ever. (We have chosen a meaningful but precarious way of making a living, that is for certain). Thank you for coming out to the farm each week for fresh fruits and vegetables. Thank you for choosing to eat in season with us and for trusting us to grow for you this Summer. Thank you for sharing your recipes, your memories, and beautiful photos of the farm fresh flowers and meals that grace your tables, your ordinary days and special occasions. Your ups, your downs. It means the world to us, and supporting what we do through the CSA and your purchases at our little pop-up of a farmstand are literally what keep the barn doors open and a roof overhead. I couldn’t ask for a more caring community of eaters or a more incredible crew of farmers to share this farm with. I am grateful beyond measure.
We roll right into our Fall CSA Season next week, and walking the fields has me very excited for the season ahead. We’ve got loads of lovely Pumpkins, Winter Squashes, several varieties of Cabbages and tasty green things. We’re looking at just about everything you’ll need to make warm soups, curries, roasts and baked goods during the cozy months ahead, and we sure hope you’ll make our farm part of your Fall! The farm stand will still be OPEN into Fall, but we’ll drop down to Tuesdays 12-6 and Wednesdays 10-5 starting next week. (This means that October 3rd will be our last Saturday for weekend CSA Pickups and Farmstand Shopping for the year).
Again, thank you for a fantastic Summer Season. Here’s to Fall!
Katie
IN THE FARMSHARES THIS WEEK:
Broccoli
Lunchbox Peppers
Tomatoes
Spaghetti Squash
Bartlett Pears
RECIPES & SEASONAL TIPS
10 QUICK & EASY BROCCOLI SALADS - Alexandria Cooks
SPAGHETTI SQUASH STIR FRY WITH BROCCOLI & EDAMAME - It’s a Veg World After All
SPAGHETTI SQUASH PASTA WITH ROASTED TOMATOES - Gourmande in the Kitchen
SPAGHETTI SQUASH PAD THAI - The Kitchn
BROCCOLI & WHITE BEAN CAESAR - Kristina Felix
EASY MAPLE BAKED PEARS -Sally’s Baking
BALSAMIC ROASTED BROCCOLI & RED PEPPER GRILLED CHEESE - Cookie + Kate
INA GARTEN’S PARMESAN ROASTED BROCCOLI - Barefoot Contessa
ROASTED BROCCOLI & WHIPPED TOFU WITH CHILE CRISP CRUNCH - Alexa Weibel
8 RECIPES WITH BROCCOLI LEAVES - Edible Manhattan
EARL GREY PEAR & ALMOND CAKE - Zainab Shah
