I guess Purple Sprouting Broccoli wanted to be a January crop again this year, and you won’t find me complaining. I’ll take the little glimmers and delights where I can find them. For those of you who joined us last Summer and may not have had the pleasure, PSB is one of our favorite overwintering crops. We plant it in late Summer and typically get to harvest it in early Spring/late Winter; however, this temperate January weather (excluding the past couple of frosty mornings, of course) seems to have coaxed it along a little early again this year. Unlike typical crowning broccoli, the sprouting stuff flowers into tender little shoots that are to be eaten leaf, stem, floret and all. The crew went through and did a first round pick this morning, and we’ll have a nice little bit to share with folks this week. Yum! These cold mornings have me craving warm, nourishing bowls of soup all hours of the day, so it seemed as good a week as any to break out another round of aromatic Celery Root to go with Potatoes and Leeks that I’ve sourced from fellow organic growers in Washington for this week. No matter how you slice it, mash it or roast it, you’ll have good stuff to work with this week.

Winter 2026 #1/10: We’re BACK!
We’re looking forward to welcoming you all back to the Wild Hare Farm Stand this week! Our Winter Hours and CSA Season start on Tuesday, January 13th (Noon-7pm) & Wednesday, January 14th (10am-5pm), and the crew is back together putting together a really great offering, ringing in the 2026 harvest with one big beautiful haul of Brussels Sprouts and much more.

We’re wrapping up a full and abundant year in the soggiest way possible, and I have to give extra thanks to Kelly, Mia and Mark for toughing out one last pass through the field today. In spite of the slog, they brought in some beautiful Savoy Cabbages for the CSA to enjoy for our very last harvest of the year. I don't know if I'll ever be able to make sense how this farm can simultaneously leave us feeling so exhausted yet so fulfilled. It is a feeling second only to parenting. But, I do know that we’re able to keep doing this year after year, because we are surrounded by kindness and community. I like to think that we’re growing a whole lot more than vegetables here year after year, and even though we’re going to really relish in taking a break to relax and recharge over the next few weeks, I want you all know just how much you mean to us—to the past, present and future of this (very wet) little farm in the valley.

Thank you for letting us grow with and for you!
Katie & Mark