Radishes, Golden Russets & Newtown Pippins — What's not to LOVE?

In the CSA share this week: 

• Braising Greens
• Radishes — Daikon, Purple and/or Little Green Luobo
• Delicata Squash
• Potatoes
• Leeks
• Garlic
• Newtown Pippin/Golden Russet Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Like many 18-year-olds who were gifted copies after graduation, I read The Prophet by Khalil Gibran the summer before I headed off to college.  Eighteen years later, I've retained very little memory of that book of poems except that the cover art was spooky and the following quote:  "Work is love made visible."  That one has stuck with me through many phases and places, and I think about those words quite often when I think about the life that we are building together here at this farm.   They're some of the first that comes to mind when I spot Mark coming in from the field at dusk, rolling down the tractor paths, running on caffeine and curiosity as always.    And thanks to the gift of a few key days of February sunshine, you'll see a whole lot of love in those fields when you drive along River Road.  We really do love what we do, and the whole crew will concur--it felt amazing to be out there working together this weekend, and we're so pumped that Spring feels close at hand.

And on the topic of Spring, you can now sign up for your Spring Share online or in the farmstand this week.  Spring Share begins March 6, which if you can believe it, is only three weeks away.  

And on the topic of things that have me stoked, I'm really pleased to roll out this week's CSA shares.  In addition to some braising greens and tasty radishes with leafy tops, we're delighted to have another very special round of heirloom apples from Booth Canyon Orchard to share this week.  Stina came over from the Methow to deliver a vanload on Friday, so this week we have two more varieties to mix and match — Golden Russets (which are a rare super sweet treat) and Newtown Pippins (an antique winter apple from Long Island that tastes almost tropical by our family's tastes).  Looks like Mark might get a Valentine's Day pie this year.  

Much Love,
Katie

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)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc Pears
• Organic Broccoli, Fennel, Roots & Cabbage 
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--in stock!
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES
 

RUSTIC RADISH SOUP
Food 52

1 bunch radishes including their greens
2 tablespoons unsalted high grade butter
1 large red onion, chopped
1 large leek, sliced
4 perfect small potatoes (russet or yukon), cut into eighths
1 small anchovy, packed in oil and chopped
1/4 cup flat leaf parsley
Pinch of sea salt to taste, with a pinch of Maldon salt flakes for finish
Pink or black fresh milled peppercorns, to taste
3/4cup light cream or half and half
Filtered water
Flat leaf parsley and fresh radish rosettes for optional garnish

CONTINUE TO RECIPE


ROASTED RADISH AND GREENS SALAD
White on Rice Couple

One bunch of radishes with tops (about 10 radishes)
2 Tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt or kosher salt
black pepper to taste

CONTINUE TO RECIPE

MISO HARISSA DELICATA SQUASH
101 Cookbooks

1/2 pound small fingerling potatoes, washed and dried
3/4 pound delicata squash
1/4 cup extra-virgin olive oil
scant 1/4 cup white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts

CONTINUE TO RECIPE

APPLE PIE OATMEAL
Angela Liddon, Oh She Glows

1/3 cup regular oats
1 tablespoon chia seeds
1 tsp ground cinnamon
1/4 tsp ground ginger + pinch of kosher salt
1 + 1/4 cups Almond Milk
1 Granny Smith apple, peeled and cut into 1-inch pieces
1-1.5 tablespoon pure maple syrup + more for drizzling
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
1 tsp fresh lemon juice (optional)
2 tbsp chopped walnuts, for sprinkling on top

CONTINUE TO RECIPE

Brussels Sprout Tops & Taco Tuesday Winter Veg Style

In the CSA share this week: 

• Brussels Sprout Tops
• Russet Potatoes
• Leeks
• Delicata and/or Gold Nugget Squash
• Choose a Root
• Bosc Pears

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Hello All,

On Friday night, Mark and I joined the wonderful people at PCC Farmland Trust for a farm-centric happy hour hosted by Patagonia and Hot Cakes of Ballard.  In addition to all of the lovely flannel, and the scrumptious molten chocolate cake, we were surrounded by folks who love farms and want to keep them farming.  Even Patagonia's beer on tap was made of Kernza, a perennial wheat that is a major soil builder.  It was that kind of night.  Thank you so much to those of you who stopped by to visit, share, donate and/or give your time.  Hazel managed to dance the night away, and she's looking forward to doing it again when we co-host a summer kickoff event right here atWild Hare in June.  I'll keep everyone posted as details firm up.  

The only dancing we're doing today is on account of rain.  It is sure getting soggy out there for this week's harvest of Brussels Sprout Tops.  If you haven't enjoyed the leafy tops of a Brussels Sprout plant, and even if you have I guess, you're in for a real Winter treat this week.  Imagine all of the flavors of a brussels sprout in big-leaf form.  I've taken a liking to raw brussels sprout dishes, and while I love the way they taste, I don't necessarily like the work that goes into shredding or shaving tiny sprouts.  The sprout tops on the other hand give you all of the sprout flavor in a larger flat leaf that you can roll up, slice, shred, chiffonade or what have you.  Mark and I really enjoyed a salad when we were out the other night that was made of shaved sprouts, quinoa and curry-pickled turnips.  I'm going to attempt copying it at home with the big leaves instead.  If raw isn't your thing, you can cook like a collard if you want.  But one of my favorite ways to enjoy them, which Hannah of  Two Kitchen Collision devised, has you use the leaves as wrappers for a tiny quinoa tacos (recipe below).     I've included the recipe, as well as a few other ideas for using winter vegetables to revamp Taco Tuesday in the recipe section below.  Even when my family thinks they couldn't possibly eat another roasted squash or root, tortillas have a way of changing their minds.  Or somehow, on the reverse, stuffing typical taco fillingsinto a squash or leafy green seems to do the trick.  

Have a Great Week!
Katie

 

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)
• Celeriac 
• Carrots
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples.  Concorde & Bosc Pears
• Organic Broccoli, Fennel, Roots & Cabbage 
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, TDE Tangerines, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--in stock!
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

KALE & BRUSSELS SPROUT SALAD WITH
WALNUTS, PARMESAN & MUSTARD-LEMON DRESSING
Once Upon a Chef
 
For the Salad
1 cup walnuts, chopped
1 pound brussels sprouts, trimmed, halved and thinly sliced
1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
1 cup coarsely grated or chopped Parmigiano Reggiano
For the Dressing
1/4 cup fresh lemon juice, from about 2 lemons
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 
CONTINUE TO RECIPE
 
 
SHAVED BRUSSELS SPROUTS SALAD
WITH DELICATA SQUASH
Edible Seattle
 
1 clove garlic, finely minced
2 tablespoons sherry vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup
1/4 cup plus 2 tablespoons extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 medium delicata squash (about 1 pound), halved lengthwise, seeded, and cut into 1/4-in slices
1 small red onion, halved lengthwise, and cut into 1/2-in slices
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
kosher salt
freshly ground black pepper
3 cups water
1 1/2 cups einkorn berries, rinsed
2-ounce chunk pecorino cheese
1/3 pound Brussels sprouts, trimmed and shaved on a mandoline
1/3 cup fresh chives, finely chopped
2/3 cup toasted hazelnuts, chopped
1 teaspoon lemon zest
kosher salt
freshly-ground black pepper
3 tablespoons chopped Italian parsley
 
 
 
ROOT VEGGIE TACOS
WITH CILANTRO SALSA VERDE
Andrea Bemis for Barre3 Magazine

1 bunch  multicolored carrots
2  large turnips
1 medium  celery root
1 parsnip
3 Tbs.  olive oil
½ tsp.  cumin
1 tsp.  whole coriander seeds (crushed in mortar and pestle or spice grinder)
1 bunch  cilantro
½  fresh red chili pepper (cayenne, jalapeño, and cherry bomb are all great)
Salt, to taste
1  lime (plus more lime quarters for squeezing on top)
8  corn tortillas
¼  head red cabbage (thinly sliced)
¼ cup  toasted peanuts
4  scallions (cut into thin rings)
CONTINUE TO RECIPE
 
BRUSSELS & QUINOA TACOS
Two Kitchen Collision
 
1/4 of an onion, diced
3 cloves garlic, minced
1 green chili or 1/2 jalapeno, minced
2 cups quinoa, cooked
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can black beans, rinsed and drained
1 tomato, diced
Cilantro
Avocado Lime Sauce
8 Brussels leaves (any type of green will work, collard, Swiss chard, broccoli...)
 
CONTINUE TO RECIPE
 
DELICATA SQUASH TACOS WITH BLACK BEANS
Naturally Ella

1 small delicata squash
1 tablespoon olive oil
1 tablespoon adobo seasoning
Black Beans
1 cup black beans with liquid
1 tablespoon lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon Salt
4 to 6 tortillas, warmed
1 ounce crumbled goat cheese
minced cilantro
minced red onion
lime juice- for serving
 
CONTINUE TO RECIPE

SWEET POTATO, PEAR & LEEK SOUP
WITH SPICED CROUTONS
Floating Kitchen
2 tablespoons extra-virgin olive oil
4 cups peeled and cubed sweet potatoes
1 cup thinly sliced leeks
1 pear, cored and chopped
2 garlic cloves, roughly chopped
1 tablespoon peeled and chopped fresh ginger
1 tablespoon tomato paste
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. curry powder
1/4 tsp. paprika
4 cups vegetable stock
About 1 cup Almond Milk
2 tablespoons fresh parsley, roughly chopped
4 cups cubed bread (a rustic Italian or French loaf works best)
3 tablespoons extra-virgin olive oil
1/2 tsp. curry powder
1/4. tsp. paprika
1/4. tsp. ground ginger
1/4. tsp. garam masala
1/4. tsp. black pepper
CONTINUE TO RECIPE

New phone number and Wild Hare carrots

SOMETHING COLD, CRISP & SWEET!

These are the shortest and coldest days, but there are problems to be solved and there is work to be done.  In other words, there is plenty of farming out there for us, even on days when our knuckles and toes would we were indoors binge-watching or binge-reading something.  We're hauling warm water out to the animals multiple times each day, harvesting when the ground thaws (a bit) and washing as soon as it is warm enough for water to flow, as was the case for the bin of carrots that we're getting ready for our next-to-last week of the Fall CSA (and the 2017 harvest year as a whole).  The carrots, thankfully, are super sweet, crunchy and worth it--just ask the rabbits who feasted on a large percentage of this year's overwintering crop.  That's what we get for putting big ears and a bundle of carrots right on our sign.  It was practically a beacon.

Speaking of carrots, did any of you catch us on the Washington Grown segment a couple of weekends back?  If you're like me, and missed it the first time around, you can check it out here.  Our bit starts about 6:30ish in.  It is such a treat seeing our farm in early spring mode on a cold day  ( and seeing Mark walking through two-inch tall Parsnip sprouts!).  

We are already signing folks up for plans for our 2018 Wild Hare Winter Share which will begin January 9, 2018.    You can sign up online or at the farm when you're picking up this week or next.  The Winter Share functions as literal seed money for this farm, helping us cover the expenses for all of the berry pruning and maintenance, starting our earliest of crops,  and this year in particular, helping us pay for the incidentals that have come with us taking on ownership of the farm.  As in years past, the Winter Share will feature flavorful roots, delicious apples and pears, hardy greens and frozen berries.  What better way to keep your resolve and eat healthy in the new year than with a weekly share of organic fruits and veggies?  We hope to begin signups for Spring, Summer and Fall 2018 after the new year begins.  

Many Thanks,
Katie

PS:  Remember, we will be closed from December 21st, 2017-January 8th, 2018.  

IN THE CSA SHARES THIS WEEK:

• Carrots
• Leeks
• Ozette and/or Baby Red Potatoes
• Delicata Squash
• Cranberries
• Honeycrisp Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

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)
• Celeriac 
• Carrots
• Parsnips
• Eggs - Shares Only.
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Honeycrisp, Granny Smith, Opal, Fuji, Gala  & Winesap Apples
• NW Organic Cranberries, Broccoli, Fennel, Turnips & Cabbage 
• NW Potatoes & Organic Sweet Potatoes 
• Organic Fruit: Cara Cara Navel Oranges, Satsuma Mandarins, Pineapples, Bananas, Limes, & Lemons (Meyer in Season!)
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--in stock!
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

Turning Leftovers into Latkes - NYT FOOD

POTATO-LEEK PIZZA
Ree Drummond

• Extra-virgin olive oil, for drizzling
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 3 leeks, rinsed well to remove grit and thinly sliced 
• 1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
• 5 small red potatoes, sliced paper thin with a mandoline or sharp knife
• Kosher salt 
• 1 pound fresh mozzarella, sliced thin 
• 4 ounces goat cheese, crumbled 
• 1/3 cup grated Parmesan
• Freshly ground black pepper

CONTINUE TO RECIPE


SLOW COOKER CRANBERRY APPLE BUTTER
The View from Great Island

• 5 or 6 apples
• 1 12-ounce bag of fresh cranberries (they can be frozen and thawed)
• 1 stick of cinnamon (or powdered cinnamon to taste)
• honey (optional)

CONTINUE TO RECIPE

LEEKS VINAIGRETTE
Alice Waters, The Art of Simple Food

12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
fresh ground pepper
1/4 cup extra virgin olive oil
optional: 1 tablespoon chopped parsley

CONTINUE TO RECIPE

DELICATA SQUASH SALAD
WITH FINGERLING POTATOES & POMEGRANATE SEEDS
Fine Cooking

• 1-1/2 lb. fingerling potatoes (about 16 medium)
• 1/2 cup plus 3 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium delicata squash (about 2-1/2 lb.)
• 2 Tbs. minced shallot
• 2 Tbs. freshly squeezed lemon juice, more as needed
• 2 Tbs. champagne vinegar, more as needed
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 10 cups packed baby arugula (about 8 ounces)
• Seeds from 1 medium pomegranate (about 1 cup)
• 1 cup shaved or grated Parmigiano-Reggiano cheese

CONTINUE TO RECIPE