SOMETHING COLD, CRISP & SWEET!

These are the shortest and coldest days, but there are problems to be solved and there is work to be done.  In other words, there is plenty of farming out there for us, even on days when our knuckles and toes would we were indoors binge-watching or binge-reading something.  We're hauling warm water out to the animals multiple times each day, harvesting when the ground thaws (a bit) and washing as soon as it is warm enough for water to flow, as was the case for the bin of carrots that we're getting ready for our next-to-last week of the Fall CSA (and the 2017 harvest year as a whole).  The carrots, thankfully, are super sweet, crunchy and worth it--just ask the rabbits who feasted on a large percentage of this year's overwintering crop.  That's what we get for putting big ears and a bundle of carrots right on our sign.  It was practically a beacon.

Speaking of carrots, did any of you catch us on the Washington Grown segment a couple of weekends back?  If you're like me, and missed it the first time around, you can check it out here.  Our bit starts about 6:30ish in.  It is such a treat seeing our farm in early spring mode on a cold day  ( and seeing Mark walking through two-inch tall Parsnip sprouts!).  

We are already signing folks up for plans for our 2018 Wild Hare Winter Share which will begin January 9, 2018.    You can sign up online or at the farm when you're picking up this week or next.  The Winter Share functions as literal seed money for this farm, helping us cover the expenses for all of the berry pruning and maintenance, starting our earliest of crops,  and this year in particular, helping us pay for the incidentals that have come with us taking on ownership of the farm.  As in years past, the Winter Share will feature flavorful roots, delicious apples and pears, hardy greens and frozen berries.  What better way to keep your resolve and eat healthy in the new year than with a weekly share of organic fruits and veggies?  We hope to begin signups for Spring, Summer and Fall 2018 after the new year begins.  

Many Thanks,
Katie

PS:  Remember, we will be closed from December 21st, 2017-January 8th, 2018.  

IN THE CSA SHARES THIS WEEK:

• Carrots
• Leeks
• Ozette and/or Baby Red Potatoes
• Delicata Squash
• Cranberries
• Honeycrisp Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

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  & Winesap Apples
• NW Organic Cranberries, Broccoli, Fennel, Turnips & Cabbage 
• NW Potatoes & Organic Sweet Potatoes 
• Organic Fruit: Cara Cara Navel Oranges, Satsuma Mandarins, Pineapples, Bananas, Limes, & Lemons (Meyer in Season!)
• 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

Turning Leftovers into Latkes - NYT FOOD

POTATO-LEEK PIZZA
Ree Drummond

• Extra-virgin olive oil, for drizzling
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 3 leeks, rinsed well to remove grit and thinly sliced 
• 1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
• 5 small red potatoes, sliced paper thin with a mandoline or sharp knife
• Kosher salt 
• 1 pound fresh mozzarella, sliced thin 
• 4 ounces goat cheese, crumbled 
• 1/3 cup grated Parmesan
• Freshly ground black pepper

CONTINUE TO RECIPE


SLOW COOKER CRANBERRY APPLE BUTTER
The View from Great Island

• 5 or 6 apples
• 1 12-ounce bag of fresh cranberries (they can be frozen and thawed)
• 1 stick of cinnamon (or powdered cinnamon to taste)
• honey (optional)

CONTINUE TO RECIPE

LEEKS VINAIGRETTE
Alice Waters, The Art of Simple Food

12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
fresh ground pepper
1/4 cup extra virgin olive oil
optional: 1 tablespoon chopped parsley

CONTINUE TO RECIPE

DELICATA SQUASH SALAD
WITH FINGERLING POTATOES & POMEGRANATE SEEDS
Fine Cooking

• 1-1/2 lb. fingerling potatoes (about 16 medium)
• 1/2 cup plus 3 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 medium delicata squash (about 2-1/2 lb.)
• 2 Tbs. minced shallot
• 2 Tbs. freshly squeezed lemon juice, more as needed
• 2 Tbs. champagne vinegar, more as needed
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 10 cups packed baby arugula (about 8 ounces)
• Seeds from 1 medium pomegranate (about 1 cup)
• 1 cup shaved or grated Parmigiano-Reggiano cheese

CONTINUE TO RECIPE