Feast your eyes and your tummies, because it looks like we got around to harvesting the second flourish of Purple Sprouting Broccoli right in the nick of time! Successfully harvesting PSB in Winter is starting to feel like finding a four-leaf clover. If the sweet little purple florets needed to endure one more night of frost, we might not have been so lucky. The forecasts show that the next few days are going to be flat out cold and yucky. Maybe freezing rain, maybe lowland flurries, maybe much ado and a whole lot of nothing. But, I do know that between the PSB, winter Radishes and Frozen Blueberries from Sunrise Farm, we’ll have the chance to serve up a little pop of color an otherwise grey day.

Have a great week,
Katie

This week, we’re offering up a rather timely labor of love in the form of our Winter Chicories, a gorgeous assortment of Radicchio, hand harvested, sorted and mixed by your farmers so that you can treat yourself to something that looks like candy but is deliciously bitter. It is a stunner, and much like the little cards and crafts that I used to love folding and decorating for friends, this Winter delicacy has become a funny little Valentine that we offer up to you. Luckily, where there is bitterness, there’s room for sweetness (and saltiness too!). Squashes, Beets, Apples, Vinegar and Cheese are natural pairings, as well as all of the Winter Citrus fruit that is also at its peak right now. Between the Blood Oranges, Meyer Lemons, Cara Cara Navels, Grapefruit and Tangerines we’ve got on hand the timing could not be better to enjoy something really simple but very special. The tangy citrus/deep earthy flavor combination is such a winner, and all of that Vitamin C helps our bodies absorb the Iron that we get from the Beets that we’ll be pulling together from our root cellar.

XO,
Katie

I’m so excited that this year, I can at least eat like an Olympian while I’m letting my back heal.

Could you use some good news? A diversion? A little less doom in your scroll? I know I could. And thankfully, I have the pleasure of inviting you on a Virtual Farm Walk of Wild Hare! Farm Walks are farmer-to-farmer educational opportunities hosted by organic, sustainable, and innovative farm and food businesses throughout Washington State, and they have been such a helpful and inspiring way for us to learn from fellow farmers as our business has taken shape.  We were honored to be asked to host a Farm Walk of our own last Summer, and we were OVER THE MOON when we found out that the event would be crafted into a virtual format that would allow us to share our farm in such a creative and accessible way. We're so thankful to Edge Perma, Tilth Alliance, the Washington State University (WSU) Food Systems Program and the United States Department of Agriculture (USDA) Transition to Organic Partnership Program (TOPP) for making this project and collaboration possible. If you've ever wanted an in-depth experience of our farm, to learn more about our growing practices, see Mark geek out on his gadgets and get to know us a little better, you can do so without having to put on a jacket or set foot in the soil thanks to this project. We hope you enjoy it!

It has been such a delight to look back on last Summer through the tour, looking back at many of the would-be overwintered beds. The fields are far muddier today, but at least they’re not frozen this week and field harvests are back on. The overwintering Kale is on the brink of budding out, so this week, we're opting  to harvest a round of small-to-mid-sized clusters of leaves that can be easily broken down into all kinds of salads, soups and such.  It is a more intact cut than our typical looseleaf method, but we think it might make for a more lush food product from field to table at this growth stage. Hardy greens like these are such a Wintertime staple for our farm, and their frost-sweetened flavor are a perfect match for the many varieties of squashes, apples, and even fun citrus that round out the seasonal eating experience as we await Spring's arrival.

Best,
Katie