Most mornings, the farm is enveloped by a cool, often icy, layer of fog that sticks around longer than we’d like. The light really has to fight its way through the atmosphere to reach us on days like these, so when we’re able to produce something crisp and green in late Fall and Winter, it feels like a major win on all sides. And this week, we have not one but TWO great green things topping our harvest list this week. (It almost makes me feel like I want to cook again after a long holiday weekend;)

Thank you.
Thank you for caring about our farm and its farmers.
Thank you for making our livelihoods all the more meaningful (not to mention, possible).
Thank you, in advance, for volunteering to be in charge of that stellar side dish or delectable dessert. (Bonus points for serving up roots and winter squash:)

The days and weeks leading up to Thanksgiving are a very big deal for farmers like us, and when you choose to serve up local seasonal foods this time of year, it makes a meaningful difference in more ways than one. And with that in mind, the crew is gathering a stunning mix of Braising Greens as we get ready for what might be our favorite Fall tradition at Wild Hare—Pie Squash Week! First thing tomorrow morning, we will haul out several varieties of Pie Pumpkins and Squashes, great and small, round and oblong, orange, striped, pink, green or otherwise for folks to prep, puree, stash in the freezer (or share with a friends and loved ones—some of these babies are biggies). It is our preferred custom to break up the pre-Thanksgiving harvest into two parts, this week and next, in hopes that it makes things a bit more manageable all around. This week, every CSA household will take home a pie squash or pumpkin of their choosing so that they can get a head start on those desserts and sides, along with fresh NW Organic Cranberries and our first round of frost-sweetened Parsnips for the year. Our processing barn smelled amazing for days after the crew dug, washed, trimmed and packed up hundreds of pounds of them before the weekend, so it is a great week whip up a batch of Ina Garten’s Parsnip Puree, or a quick pan of Parsnip Fries to replicate the aromatic delight in your own home.