This year’s root vegetable harvest began in earnest today.  On a cool, blustery afternoon Claire, Kelly and Mia got the party started with several hundred pounds of Red Beets.  There are more beds to go, but they filled the back bin that you see on that tractor in a matter of hours, and that’s worth applauding.  The work gets heaaaavy this time of year.  Some of those beets will go to the CSA this week, and the rest will be washed, trimmed and bagged up for storage, which is the rhythm we will follow for several weeks until we’ve picked and washed everything that we can fit in our little root cellar. 

Along  with those Red Beets, this is a great week to dip into our stash of Red Kuri Squash. Red Kuri might be the most stunningly orange Winter Squash of them all. It is a teardrop shaped Japanese Hubbard-type that is as bold on the inside as it is outside, and it imparts that same rich orange color and rich nutty flavor to whatever you’re cooking up. Simply put, it is one that I like to show off, and my favorite way to do that is with Alice Waters’ Red Kuri Squash Soup. It is my back pocket recipe for any kind of squash soup, crispy fennel and all. Red Kuri also has a fairly thin skin, so if you’re looking to roast it in gorgeous little wedges, you can get away with leaving the skins on, especially since we’re pulling some of them on the earlier side of the curing process.

Happy Fall, Y’all! Beginning this week, we will be open on Tuesdays 12-7 and Wednesdays from 10-5 from now through December 10th, and we're looking forward to sharing another great season with our CSA Members and local customers. We’re starting the season off with TEN varieties of Washington Grown Organic Apples available in our Farmstand, of which the CSA will be mixing and matching Spartan and King David Apples, which happen to be Mark’s and my favorite varieties of the moment. We’ll be stocking the farmstand tables with this year’s harvest of Winter Squashes, Pumpkins, Roots and everything you need to make nourishing and hearty meals this Fall. If you're taking the Fall off from the CSA but intend to return for a future season in 2026, be sure to keep an eye peeled for a Priority Registration Link in early November.  

This is the final week of Summer Harvest at Wild Hare.  Maybe it is the drizzly weather, plucking the last few ripe tomatoes from the field, or maybe it is the result of combing through hundreds of photos  of the growing year in a single afternoon, but wrapping up Summer really brings out the wistful farmer in me. My heart can barely handle it. Honestly.

To our customers, our crew, our family, our friends and community partners (and to so many of you check multiple boxes)—THANK YOU.  Your trust, your dedication and sincere enthusiasm for this farm are what keep us going and growing.  Mark and I have chosen a very weird and difficult life, but the people with whom we share our life and livelihood make our toughest days worthwhile and our successes that much more meaningful. Thank you so much for choosing us to be your farmers.  Eleven Summers in and it still means the world.