WILD HARE WEEKLY, SUMMER #5

The first farmer/chef that I ever worked for was famous for saying, "Want to know what's good right now? Ask me what I had for lunch." I'm happy to report that Mark and I just wolfed down the Raw & Roasted Kale from Alison Roman's Dining In thanks to Cindy, a CSA member who brought the recipe to my attention over the weekend. I love tucking in to a tasty bowl of leafy greens almost as much as I love connecting over a good cookbook! We're harvesting loads of stunning Tuscan Kale for the shares (aka Lacinato, Cavalo Nero, Black or Dino Kale, whatevs), so do yourself a favor and make a big yummy salad with some of it this week.

If you're making plans for grilling and potlucks for the holiday, let folks know that you'll be in charge of salads and veg for the grill. Walla Walla Sweet Onions have come into season, and they're going to be the perfect grilling companions to our first real deal picks of Zucchini and Summer Squash. We are fortunate to have Gavin and Logan, a couple of very capable and kind high school students working with us this Summer. They're looking at a formidable harvest list this week, because our Fava Beans are ready too.

Favas are one of our daughter Hazel's favorites, and for as many years as she can remember, we've clocked some time on the porch pulling big broad beans out of their pods and skins, snacking on a few raw ones before cooking them up for dinner. It is tradition at this point, and it is the perfect reminder to slow down a little when the farm wants us to do anything but take it easy. Fresh beans are such a fleeting treat, and if you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some insights. They're so nice you'll shell them twice, and if you're looking for a way to enjoy them without the fuss, and impress your friends grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack with a good beer. The recipe is listed below, and if there's no other take away this week, let that be the one.

Just a friendly reminder that the Tacoma Broadway Farmers Market (and the Farm for that matter) are both closed on Thursday, July 4th. Farmstand hours, and pickup at North 47, remain the same. I hope that you all have a safe and memorable holiday week!

Best,
Katie

WILD HARE WEEKLY, SUMMER #4

Blueberries are turning blue, Zucchini and Favas are fattening up, and even the smallest handful of our very earliest tomatoes are showing a little color out there in the field. When I'm building the share for any given week, I try to strike a really delicate balance between things that are almost always sure to please (this year's amazing crop of Sugar Snap Peas falls square in that category, for instance) and types of things that I think of as "rut-busters," the kinds of crops that inspire us to try something new. These specialty crops are often something we grow because they're a great fit for our maritime climate, because they're good for our soils and crop rotations, because a chef asked us to, and/or most importantly, because one of the best things about a CSA is getting to enjoy produce that you aren't likely to find at the grocery store--at its peak no less!

WILD HARE WEEKLY, SUMMER #3

The sweet red Cherries, Sugar Snap Peas and the small handful of our delicious Strawberries we hope to pick will probably grab the attention of most of the taste buds out there this week; however, I have to admit that my heart lit up when I stood at the center of the field you see pictured above today.  Get ready to eat your greens--the bunching fields have sized up for harvest, and we're going to take our first picks of multiple types of Kale, Collard Greens, and Swiss Chard.  We're testing out a few variations on broad themes this year, paying attention to how different varieties and sub-varieties of seed taste and perform throughout the year.  It is hard to believe, but these are plantings that we will be harvesting from over the next 14 months.  They're the unsung heroes of our year-round farming operations in that way, so as trite as it may seem for an organic farmer to get worked up about something like Kale, there's serious peace of mind in having a good stand of it out there.   We've undersown the plantings with a low-growing white clover that will act as a living mulch of sorts, smothering out a few weeds and helping lock in plenty of moisture at the base of each plant.  This is a practice that has proven very helpful with Summers that seem to be hotter and drier with every year.  

Remember, this week we'll host Family Yoga at the Farm on Wednesday June 19th from 12:00-12:45, generously led by Julia of Blooming Lotus.  People of all ages (even the kiddos and young at heart types!) are welcome to gather at the farm for an exploration of yoga based movement, mindfulness, meditation, heart centered sharing and more.  This is a free event--just bring yourself, your little ones, a mat/towel or blanket.  Please arrive 10 minutes early to get settled.  We are so thankful for Julia and cannot wait to share a bit of movement and mindfulness with you!

Here's to the longest week of the year,
Katie