In spite of the fact that we’ve been battling some seriously cold conditions, I’m offering the warmest wishes and regards that I can as we gear up to begin our Winter Season this week. Though you haven’t seen us in a month, we’ve been hard at work over the past few days in the face of this exceptionally cold weather, harvesting in anticipation of what we might otherwise lose, giving the animals extra TLC, dealing with deeply frozen infrastructure, following wildly varying forecasts, and making a whole lot of little decisions with seemingly big implications for our farm. But hey, there are Brussels Sprouts to be enjoyed—look at those babies! As of right now, we plan to open up and hold our regular hours this week on Tuesday, 12-7 and 10-5.  But, if the last week has reminded us of anything, forecasts can change and conditions can deteriorate. If inclement weather, dangerous road conditions or power outages arise this week (or any other week for that matter), we will modify our hours plans in the spirit of keeping everyone, customers and crew alike, safe and sound.  In the event that our hours change, I will notify folks using as many of the following methods as possible,

• Updating the farm Voice Mail Message (253) 778-6257

• Posting updates to our Facebook & Instagram pages

• Sending an Email Blast (if we have electricity and internet access)

• Posting an update to our Website (if we have electricity and internet access)

… so feel free to check ahead before you make the drive if things look dicey.

After 48 straight weeks of harvest, with a whole lot of seeding, weeding, planting and packing across four seasons, we’re wrapping up the 2023 growing year at Wild Hare. As I type, the crew is gathering one last mix of gorgeous Mustard Greens from the hoophouse, and Mark is putting together an array of squashes and roots for folks to choose and enjoy before we button up the root cellar for a bit. There are lots of choices this week, so think back through your favorite soups, think ahead to your holiday meals, or by all means, scroll through the ones I’m sharing this week. (I’m sending you off in truly tasty form:)

Greetings from Atmospheric River Road
…where the skies are dismal but the food and folks are delightful!

Some weeks call for making thousands of single leaf cuts for mixes in the field, but this is not one of them. When Mark and I saw just how much rain was in the forecast, we rearranged the harvest plans so that nobody would have to work beyond the saturation point to bring something leafy to the table this week, and, thankfully, some nice heads of Green Cabbage were ready for us!

This sopping wet weather has soup written all over it, so in addition to the Cabbage we’re highlighting Potatoes, Leeks, and Celery Root (aka Celeriac), which is a serious contender for MVP in Soup Season. There are several recipes that showcase it as the main ingredient, but I have been known to keep a Celery Root rolling around my crisper drawer that I trim a hunk off of and dice up with onions and carrots in place of chopped up celery stalks for storable flavor—you can pretty much sub it into any recipe that starts with a mirepoix. It is even great for a crisp Winter Slaw.