Read moreWe're back at it and we're looking forward to celebrating the start of our seventh year in business with you this week! We're ringing in a new growing year with a decent little harvest of Purple Brussels Sprouts, Parsnips, Robin's Koginut Squash and Lettuce for the Winter CSA. It is a super fun share by January's standards, and it is the closest thing I can give you to a thank you hug--in vegetable form.
I don't know that I've ever been so grateful for (or in as serious need of) a break as the one we just had. Last year took a lot out of us, and by December, I was hanging on by my last thread and nerve. But we've spent the past month weaving things back together--recharging as a family, reading, repairing leaky roofs (that rain!), making messes in the kitchen, mulling over piles calendars and catalogs, scrambling to order seeds, bickering, hashing things out and creating (tentative) growing plans for the year ahead.
SUMMER SHARE BEGINS AT WILD HARE
With the start of our 2020 Summer Share, we will begin our biggest season ever at Wild Hare Organic Farm. With so many of our dedicated long-time members, and the opportunity to welcome a handful of newcomers to the CSA, we're truly honored to feed you all at such a difficult and strange time. Yes, there are differences from years past, but the next 18 weeks will still be celebration of all things leafy, juicy, crisp, bright, and delicious. I look forward to sharing it all with you throughout the arc of the growing season. Here's what you need to know as we get started this week:
Read moreCELEBRATING THE LAST WEEK OF SUMMER HARVEST →
WILD HARE WEEKLY, SUMMER #17
This week, we will celebrate the end of this year's Summer harvest, and before we dive headfirst into Fall, I want you to know just how thankful we are for the opportunity to feed you and call ourselves your farmers. With each passing season, I am continually humbled by the generosity that so many people show us from week to week and the kindness and support that our customers and crew give to our family, this farm and the community that we serve. Each year comes with its own set of victories and failures in the field, but it means so much to have a group of eaters to help us enjoy the high points, power through the lows, try new things and keep dreaming and thinking with future seasons in mind.
Some of you may have seen our farm featured in Yields magazine, thanks to Northwest Farm Credit Services. (If you didn't get a chance, you can see the article and video here). They did such a wonderful job of capturing what this farm is all about, and it was really fun to sneak back in time a few months and see us checking Sugar Snap Peas for readiness and Kim potting up baby celery transplants--they're A LOT bigger now, and I can't think of a better way to salute our transition from summer into fall than stacking our CSA and market tables with great big crisp and savory crowns. As some of our folks have commented, Wild Hare celery is a good reminder of why you would join a CSA or shop a farmers market on a rainy day. You'll never find anything like it from your grocer--your farmer has the good stuff.
Mark and I were truly honored to share some of this year's crop with Chef Tamara Murphy of Terra Plata An Incredible Feast last night, an event that she worked to establish fifteen years ago with the Seattle Neighborhood Farmers Markets to benefit the Good Farmer Fund. Chef Murphy juiced our celery into a flavorful cocktail of Leche de Tigre, her take on a traditional Peruvian ceviche marinade which I could have sipped by the gallon.
In addition to celery, Mark is really proud to harvest napa cabbage for us this week. For whatever reason, napa eludes us year in and year out, and he was so happy to see it heading up this morning that he brought it in and stir fried it for breakfast. Bonus that it arrived as we say goodbye to Summer.
So with that, I hope that you'll join us for the Fall CSA, which begins on Tuesday, October 1st. We move straight onto the next season without a break in between, so if you haven't signed up yet, what are you waiting for? We would love to have you join us in feasting on all of this delicious squash and making warm and nourishing soups at home.
Again, we thank you for being a part of this farm,
Farmer Katie
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