Thomas Edison famously stated that genius is one percent inspiration and ninety-nine percent perspiration, but according to your humble farmer Katie Green, sometimes inspiration arises from equal parts perspiration, digestion and reflection.  Mark and I have spent a whole lot of time in the kitchen together over the past five days–so many dishes prepared, so many dishes consumed, so much getting in one another’s way and soooooooo many dishes washed.  It is all part of what makes us and this place tick. Stacks and stacks of alluring seed catalogues are piling up nice and high at our desks just as the days are becoming short as can be, and the hours we spend walking among our planted rows in the field are about to give way to time spent filling in columns on spreadsheets as we get ready for 2025 in earnest.  

Thanksgiving week has arrived, and we cannot wait to show you our gratitude by loading you up with delicious food this week. David and Claire are picking Spinach and Lettuce from the greenhouse, Jody just dropped by with a round of her famous HONEY, the cooler is packed with over a dozen different kinds of Organic Washington Apples and Pears, and tomorrow morning, we’ll haul out a dreamy abundance of Squash and Roots for side dishes and spectacular veggie mains. The farm will be open for regular Fall Hours this week on Tuesday (12-7) and Wednesday (10-5), so come on by!

’ve had it marked and circled on my calendar, counting down the days in this very looooong month—it is finally Pie Squash and Pumpkin Week at Wild Hare! As is tradition, every CSA household will take home a pie squash or pumpkin of their choosing so that they can get a head start on those deserts and sides.