This week, we're bringing in our final harvests for 2017, a year has been nothing short of momentous.  I don't think I will ever forget how good it felt to share with all of you that we (and I mean WE as in YOU, me, and all of US) made the purchase and preservation of this farm possible this year.  Never have I wanted something so wholeheartedly for so many people, and aside from the December we brought Hazel into the world, I don't know that Mark and I have ever headed into a new year with this level of anticipation or humility.  Doing work that you love with and for people that you love is truly a blessing.  Thank you for supporting our farm, our family, our crew, and in turn, one another.   I know I've said it before, but it truly means the world to share this farm with all of you.

The farm will be CLOSED from Dec. 21 - Jan. 8.  We will reopen the store fully, and begin the Winter Farm Share on January 9th, 2018.  We're looking forward to taking a break from our routines, cooking through new recipes, resting our bodies, catching up with family, and enjoying some much needed "time for what we will" over the coming weeks.  I look forward to sharing all of the projects we have planned for 2018 as we begin a new exciting year.   

Peace, Joy, and Good Eating!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Carrots
• Parsnips
• Eggs - shares only.
• Winter squash

FROM BEYOND THE FARM:

• WA organic Honeycrisp, Granny Smith, Opal, Fuji, Gala, Melrose & Winesap apples
• NW organic cranberries, broccoli, fennel, roots & cabbage 
• NW potatoes & organic sweet potatoes 
• Organic fruit: Cara Cara navel oranges, sweet limes, Meyer lemons, satsuma mandarins, pineapples, bananas, limes & lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey — in stock!
• Dates, ginger, nuts, sweet potatoes and dried fruit

SEASONAL RECIPES

MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE
WITH CARAMELIZED ONIONS  (AKA:  "BAGAS & BUTTER," a Wild Hare Staff Favorite)
Bon Appetit, November 1994

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

CONTINUE TO RECIPE

GREEK LEMON-ROASTED RUTABAGA
WITH CHICKPEAS
Dana McIntyre, Crushing Cancer Kitchen 

2.5 lb Rutabaga, (2 large) peeled and cut into wedges
½ c Chick peas, cooked
6 Garlic cloves, minced
1 tsp Oregano (dry) 
2-3 Oregano sprigs (fresh) 
¼ tsp dried Turmeric (1 tsp if using fresh) 
⅓ c fresh Lemon juice (reserve the zest) 
1 Lemon, thinly sliced (optional -see below) 
1-2 c water (Depending on the size dish you use. The water should come at least halfway up the sides of the rutabaga wedges) 
2 Tbsp Extra Virgin Olive Oil
Several Grinds of Black Pepper (to improve turmeric absorption) 
Sea(weed) Salt to taste
Olives (optional) 

CONTINUE TO RECIPE

BAKED PARSNIP & SWEET POTATO CHIPS 
Annabel Karmel

1 small parsnip, peeled
1 tbsp olive oil
1/2 small sweet potato, peeled
A little salt (optional) 

CONTINUE TO RECIPE

TURNIP FRIES 
Dr. Josh Axe

4 Turnips, cut into steak fries
1 Tbsp. coconut oil
1/2 tsp. garlic powder
Sea Salt & Black Pepper to taste

CONTINUE TO RECIPE