Sugar Snap Peas & A Summer Celebration at Wild Hare!

Thank you so much to each and every one of you who is joining us for a Summer Farmshare, and if you aren't, we hope to see you at the Farmers Market soon!  Things are really abuzz around here, from the persistent rumble of the tractor to the clanging cadence of the post driver (and the shoulders of its operator) out in the tomato rows.  The last sizeable round of trellising we did was for this year's incredible crop of Snap Peas, which along with Gem Lettuce and our last round of Green Garlic, are Early Summer treats that we're really pleased to share this week. 

Mark, Hazel and I are also thrilled to invite you to join us at the farm on the evening of June 21st for a Summer Celebration with PCC Farmland Trust.  Many of you know that PCC Farmland Trust played an invaluable role in helping our family purchase and conserve this farm, and I can't think of a better way to spend the longest day of the year than bringing everyone together for an evening of all-ages outdoor fun, Happy Camper Cocktails and delicious appetizers from Primo Grill.  For more information, and to RSVP for the event,please click here. 

Best,
Katie

PS:  Isn't this a beautiful picture of Kim?!   If you can't tell, Kim takes great pride in her work, which she performs with such incredible talent and care.  I'm so very lucky to call her my mentor and friend, and we are all very lucky to call her Farmer.  

IN THE SUMMER SHARES THIS WEEK:

• Sugar Snap Peas
• Spinach and/or Gem Lettuce
• Asparagus
• Green Garlic
• Sweet Onions
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Sage, Thyme, Rosemary, Mint, Lovage & Calendula
 

 

 

 

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix 
• Green Garlic
• Snap Peas (while they last)
• Spinach
• Kale
• Lettuce
• Herbs
• Eggs 

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, & Gala
• Organic Fruit: Heirloom Navel Oranges, Red Grapefruit,  Pixie Mandarins, Mangos, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

LITTLE GEM SALAD WITH WARM GARLIC DRESSING
Jose Andres

• 4 heads Little Gem lettuce, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, thinly sliced
• 4 teaspoons sherry vinegar
• 2 oil-packed anchovies, finely chopped
• Flaky sea salt and smoked paprika, for garnish

CONTINUE TO RECIPE

ROASTED SWEET ONION DRESSING
Food & Wine

• 6 unpeeled garlic cloves
• 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
• 1 1/4 cups vegetable oil, plus more for brushing
• 1/2 cup apple cider vinegar
• 1/4 cup fresh lemon juice
• Kosher salt
• Freshly ground pepper

CONTINUE TO RECIPE


BARLEY SALAD WITH GREEN GARLIC & SNAP PEAS
The Kitchn

• 1 cup hulled barley
• 3 cups water
• 2 stalks green garlic (white and light green parts only), cut into 1-inch pieces
• 2 tablespoons toasted almonds
• 1/4 cup extra virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• Coarse kosher salt
• 8 ounces sugar snap peas
• 2 tablespoons torn mint leaves

CONTINUE TO RECIPE

How to stay cool as a Cucumber, when it's hotter than HADES

KEEPING COOL AS A CUCUMBER WHEN IT IS HOTTER THAN HADES

With very good reason, I get a lot of questions along the lines of "what does this heat mean for the farm?"  So. Many. Things.  

It means that we get started and aim to finish as early as possible.  By 6:30 am, the harvest crew is in full swing, aiming to have everything picked and packed into the cooler before the lunch hour hits.  We do this not only for the sake of the folks who are out there growing your food, who we're not crazy about sending out into the field when the temps hit 90, but also for the quality of the produce that you're taking home.  On hot days like this, plants withstand and hold onto a whole lot of field heat.  Picking when it is cool and giving things time to chill down--that's what helps keep things fresher longer.  

It also means that we're watering around the clock, in double time.  In addition to keeping the plant starts from drying up in the greenhouses, for most of the work day, two crew members are moving, staging, running and troubleshooting irrigation zones throughout the farm.  When they've set up their final zones for the day, Mark typically cycles through two more rounds over the course of the evening, often making the last switches while Hazel reads her bedtime stories, scrambling out to the pump house in his pajamas in the dark after 10 to shut things down for the night.  

It means that Mark is trying to squeeze in as much tractor cultivation as possible, and the crew will hand weed as long as it is humanely [sic] possible. 

It is great weed busting weather, but it is equally rough on morale.  It means that we get tired and grouchy and have to cut eachother a bit more slack as the days go on.  I'm counting on alternating pitchers of Cold Brew Coffee  (made with that incredible Valhalla Espresso) and Blueberry Cucumber Moscow Mulesto see us through.  Sunrise, Sunset.

The heat presents a challenge for tender leafy greens, and it meant that the Summer raspberry harvest came to a close way earlier than last year.  The Autumn Bliss will come on soon enough though!  Meanwhile, the heat is also bringing out the best in those colorful summer squashes, crisp cucumbers, sweet blueberries.  And OMG, the number of tomatoes on the brink of ripeness excites me more than I can effectively put into words. 

It also means that we'll all be ditching the stove and thriving on Grilled Zucchini, Chilled Cucumber Soup, Tomato Sandwiches and incredible Summer Salads until further notice.   Be sure to check out some of our favorite recipes for right now below.  

Cheers!
Katie

PS:  I'm still looking for dates to join me at the Grit City Gala:  An Urban Street Feast Supporting Tacoma Farmers Market.  Grab your tickets and mark me down as your table captain if you'd like to join me for a delicious evening this August!

IN THE SUMMER SHARES THIS WEEK:

• Cucumbers
• Lettuce and/or Chard
• Zucchini & Summer Squash
• Fresh Shallots
• Shiro Plums
• Blueberries
• (Maybe tomatoes at some point!)

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Sage, Thyme, Rosemary, Mint, Lovage,
Italian Parsley, Zinnias, Batchelor Buttons,
Strawflowers & Asters

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

• Salad Mix 
• Shallots
• Cucumbers
• Chard
• Kale
• Collards
• Lettuce*
• Kohlrabi
• Herbs
• Eggs
• Blueberries
• Tomatoes
• Zucchini & Summer Squash
  *limited quantity this week

FROM BEYOND THE FARM:

• WA Organic Red Cherries, Shiro Plums, Nectarines, Cling Peaches, Cameo & Fuji Apples
• NW Organic Beets, New Potatoes, Walla Walla Sweet Onions and Hermiston Cantaloupe 
• Organic Fruit:  Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
• Olykraut
• Essential Baking Co. Artisan Breads delivered Tuesday
• Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

• WHAT ARE SHALLOTS? AND WHAT'S SO GREAT ABOUT THEM ANYWAY? - Bon Appetit
• 16 ZUCCHINI RECIPES THAT AREN'T ZOODLES-Self

ROMAINE SALAD
WITH PLUM GINGER DRESSING
Saveur

3 plums, pitted and quartered
1 small shallot, peeled and sliced
2 inches fresh ginger, peeled and thinly sliced crosswise
2 tbsp. white miso
1 1⁄2 tsp. sugar
1 tbsp. rice vinegar
2 tbsp. sesame oil
1⁄4 cup canola oil
Salt and fresh-ground black pepper, to taste
2 romaine lettuce hearts, roughly chopped
4 small radishes, thinly sliced
1 cucumber, peeled, sliced lengthwise and thinly sliced crosswise
1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
Salt and fresh-ground black pepper, to taste

CONTINUE TO RECIPE

BLUEBERRY CHIA SEED JAM
Bon Appetit

• 3 cups fresh (or frozen, thawed) blueberries
• 2 teaspoons finely grated lemon zest
• ¼ cup fresh lemon juice
• 3 tablespoons (or more) pure maple syrup
• ¼ cup chia seeds

CONTINUE TO RECIPE

MARINATED ZUCCHINI SALAD
Martha Rose Shulman, NYT Food

• 1 pound medium or small zucchini, preferably a mix of green and yellow
•  Salt to taste
• 3 tablespoons freshly squeezed lemon juice
• 1 garlic clove, crushed
• 3 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped parsley, mint, chives, dill or a combination

CONTINUE TO RECIPE

CUCUMBER SHALLOT SALAD
My Nourished Home

• 3-4 cucumbers, cut 1/8 inch thick
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 shallots, minced
•  kosher salt and black pepper to taste
• 1/4 cup fresh parsley, chopped

CONTINUE TO RECIPE

CHILLED CUCUMBER SOUP
Simply Recipes

If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.

• 2 large cucumbers (about 1 1/2 pounds total)
• 2 Tbsp chopped onion (white, red, or green)
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 Tbsp rice vinegar
• 1 Tbsp olive oil
• 2 Tbsp fresh dill, chopped
• 1/2 teaspoon salt
• Pinch black pepper

CONTINUE TO RECIPE

Hooray for May! See you at the Market — join our CSA!

Now that April and its showers are just about behind us, today seemed as fine a day as any to mount our sunflower barn quilt.  I hope you all enjoy it as much as we do because that's the point--to spread joy where we can.  Can you imagine how gorgeous it will be when the cut flower garden frames it in after a couple of months?!  Soon enough.  This April has been one beautiful beast, and thanks to the incredible energy of our crew, combined with the real luck of the draw on Spring weather, we've steadily put in the work and have so much to look forward to as we forge ahead into May.  

Things get REAL in May.  Starting this week, we'll be bringing a bit of WildHare to three local farmers markets in our area.  To start the season, we'll have plenty of Green Garlic, a modest amount of leafy green stuff, bunches of Spring herbs and a few organic plant starts for your gardens (potted tomatoes by Mother's Day weekend!). I have listened and submitted the necessary paperwork for us to bring some of these truly amazing EGGS of ours to our markets in Pierce County.  So as of this week, in addition to our farmstand, you can visit us at one of the following markets:

• The Broadway Tacoma Farmers Market, Thursdays from 10-3
• The Puyallup Farmers Market (we're back in the pavilion!), Saturdays from 9-2
• The U-District Market in Seattle, Saturdays from 9-2

Also, our Summer CSA season begins in the month of May--on the 29th to be exact, which is really only four weeks away.  You may register for your share at anytime on our website.  You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other methods at the farmstand.  Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.  

Best Wishes,
Katie

IN THE CSA SHARES THIS WEEK:

• Green Garlic
• Asparagus
• Radishes
• Carrots
• Swiss Chard and/or Arugula
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Chives (starting to flower too!), Oregano, Thyme, Sorrel, Mint, Lovage and Nettles.

 

 

 

 

 

 

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Green Garlic
• Celeriac 
• Rainbow Chard
• Herbs
• Eggs 

FROM BEYOND THE FARM:

• WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Pears.
• Organic Fruit: Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons,  Mangos, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Jody's Honey!  

SEASONAL RECIPES & TIPS

GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52
THE ONE VEGETABLE YOU NEED TO MAKE NOW: ROASTED RADISHES - The Clever Carrot

TACOS OF GARDEN GREENS IN GREEN GARLIC MOJO
Rick Bayless

1lb. sturdy greens such as kale or chard
1/4 cup green garlic mojo (recipe in link too)
12 corn tortillas
Queso Fresco for serving

CONTINUE TO RECIPE


ASPARAGUS & RADISHES WITH MINT
The Kitchn

1 pound asparagus
1/2 tablespoon butter or olive oil
4 ounces radishes (5 to 8 medium to large radishes)
1 tablespoon extra-virgin olive oil
1 teaspoons rice vinegar
Flaky salt and freshly-ground black pepper
1/4 loosely-packed cup fresh mint leaves, stems removed

CONTINUE TO RECIPE

 

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS & MINT
Joshua McFadden, Six Seasons

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

CONTINUE TO RECIPE

 

SPICY GREEN GARLIC CHICKEN SOUP
David Tanis

4 large chicken legs (thigh and drumstick), about 3 pounds
 Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots

CONTINUE TO RECIPE