WILD HARE WEEKLY FALL #2/11
On Friday, we welcomed another 325 baby chicks to Wild Hare Organic Farm. Baby chicken day comes with its own set of customs. Mark leaves arrives at the post office before they’re even open. With a cup of coffee and a big fat book that he reads by flashlight, he waits in order to get the tiny birds into the warm truck and back to the farm as quickly as possible. Time is of the essence for the day-old birds’ well-being, especially on chilly mornings, and Mark is the consummate mother hen. There’s smug—and then there’s “Mark Green driving down I-5 with 325 baby chicks peeping away in the passenger seat” smug. And for four years of flocks now, Jade has been the first person to greet the birds here at the farm, dipping their little beaks to ensure they get a drink of water before scrambling into the brooder to warm up and rest after a long night’s journey. Morgan, Luis and even Hazel got in on the ritual this year too, and so far, the birds have been healthy and happy overall. Well loved. Hazel could clock hours in the brooder if we’d allow it—she swears that they love having their fuzzy tummies tickled, but only time will tell.
When we’re not fussing over baby chickens, we’re hosting a ton of field trips and getting increasingly excited about this year’s Fall crops. We’ve got a whole lot of harvesting yet to do in the field, but that is ultimately a very good thing. There’s a nice window, just before things get too frosty, when we’re able to coax some truly stunning greens out of the field. You’re going to love the Bok Choy that we’ve got coming to the CSA this week, not to mention the first of the Winter Squash (Acorn) and the last of the Stone Fruits (Flavor Rich Pluots). And to top it all off, David brought a truckload of one of my most anticipated apples—the Spartans have invaded the farmstand, along with the Melrose and Mutsu. Biting into a Spartan Apple is like biting into a crisp cup of cider, so I definitely recommend them for fresh eating. Sauce them if you must, but they’re snappy—the perfect snack to enjoy while your wedges of Acorn Squash are roasting away in the oven.
Best,
Katie
IN THE FARMSHARES THIS WEEK:
Bok Choy
Rainbow Carrots
Onions
Flavor Rich Pluots
Spartan Apples
Acorn Squash
Zucchini for the Large Shares
SEASONAL RECIPES, TIPS & INFO
CAN YOU EAT SQUASH SKIN? WELL, THAT DEPENDS - BON APPETIT
WTF ARE PURPLE CARROTS AND WHERE DID THEY COME FROM? - POPULAR SCIENCE
BOK CHOY, APPLE & RED CABBAGE SLAW
Self Magazine
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1 teaspoon chopped fresh ginger
1 salt
1 pepper
1 small red apple
½ pound thinly sliced baby bok choy
1 cup shredded red cabbage
BRAISED RED CABBAGE WITH APPLES
Martha Rose Shulman
1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
2 tablespoons canola oil
1 small onion, thinly sliced
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About 1/3 cup balsamic vinegar
¼ teaspoon ground allspice
Salt
freshly ground pepper to taste
BAKED ACORN SQUASH
WITH BUTTER, MAPLE SYRUP & THYME
Food 52
1 acorn squash
2 teaspoons canola oil
2 tablespoons butter
2 tablespoons maple syrup
2 sprigs fresh thyme
Sea salt to taste
CONTINUE TO RECIPE
ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
Gourmet
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
CONTINUE TO RECIPE