Another Monday means a new harvest list, though some of you continuing with us from Springtime are acutely familiar with a couple of items rolling in. (Yes, the next round of Bok Choy is ready…already!). As well as Gai-Lan, a variety of Chinese Broccoli that is intended to be eaten in its entirety—tender stem, leaf, floret and all. Be sure to scroll down to the bottom of this week’s newsletter for some ideas of how to put your vegetables to good use. These first couple of weeks are a confluence of sorts, in terms of crops that transition from the warmest part of Spring into what is typically the coolest part of Summer. A handful of you reading this visited our farm for the very first time last week, a sizeable number of you kicked off your twelfth year of Summer harvest with us, and many of you fall somewhere in between. (So, over the next few weeks, there might be a bit of repetition while we get everyone settled into Summer mode).

We’re rolling into our 2026 Summer CSA Season this week!  In addition to our usual (Tuesday 12-7) and Wednesday (10-5) schedule at the farm, we’ll extend our hours to be open on Saturdays (9am-2pm) through the end of September for weekend shopping and CSA pickups.  The crew has been hard at work over the past few months in anticipation of growing for you this Summer, and we’re looking forward to welcoming folks, new and true, to the farm for this year’s harvest! Here’s a bit of info (and maybe a refresher course if you’re a returner) on what you need to know about summertime at Wild Hare:

This is the last week of Spring Share at Wild Hare. As we say goodbye to the “off season,” (HA!) and head into Summer next week, I want to say a big THANKS to all of you who help us keep Wild Hare growing. Even after more than a dozen Springs under our belts, Mark and I still marvel at just how much is already in the works for before June arrives.  Spring is just plain hard, and May is a marathon in its own right. While our weeks are punctuated by longer days, harvests of fresh greens and portioning out the last contents of our root cellar, we're also setting a whole lot of growth in motion for the seasons at hand and those beyond.  Those Winter Squash that make up the centerpiece of our Fall?  They're already in the ground, as are several beds of Parsnips. The Brussels Sprouts have already been seeded, as have the storage Cabbages and the like for the frosty months in early 2027!  I share this, not only because I find it completely mind boggling and  overwhelming.  I share it, because it illustrates so beautifully what is so unique about our year-round growing model and wonderful community.