WILD HARE WEEKLY FALL #8/11

Happy Thanksgiving! It is a holiday harvest week, and the farm will be plentifully stocked with organic produce for those holiday meals and leftovers. (Brussels Sprouts, Sweet Potatoes, Onions, Roots & more, of course!) We’re holding our regular Tuesday (12-7) and Wednesday (10-5) hours. If you pre-ordered bread, we’ll have it for you at the counter. I look forward to seeing you at the farm, and if you’re one of the folks picking up a CSA share at the farm this week, I hope that you’re pumped to mix and match your roots and apples this week. For me, the best apple pie, tart, crisp or sauce is one that mixes several varieties, tart, sweet, red, pink and green. And for the roots, you really can’t beat the recipe below for “Bagas and Butter,” as Jade has affectionately named it. If you don’t make it for all of your guests this week, there’s no shame in savoring it for yourself. It is that good.

And as you read this, please know that am so very thankful for YOU. I remain in awe of the people we are lucky enough to share this place with, and I wish you all a whole lot of love at at time when, lets face it, the world could use a whole lot more of it. Love…and vegetables. I am so grateful for the sustenance and sense of meaning that you bring to our lives. I hope that we all get to eat well, spend good time with good folks, slow down and take a break this weekend, but I know that is much easier said than done. It was super frosty in our part of the valley this morning, which meant I had to deal with a super antsy Mark who just wanted to get out there and harvest carrots. Mark in turn had to deal with an even antsier Kim who wanted to harvest and plant in the greenhouses, but had to wait for things to thaw. (All frost and no work turns the farmers here into real pains in the neck). Thankfully, the afternoon is gorgeous and the crew is out there, giving it their all for the Thanksgiving harvest of carrots and braising greens.

Best Wishes,

Katie

PS: Our daughter Hazel’s Scouting Troop is hosting a food drive, so if you’d like to make a non-perishable food donation when you come to the farm this week, Mark, Hazel and the rest of the Wolf Den thank you kindly!

IN THE FARMSHARES THIS WEEK:

Carrots
Yellow Onions
Delicata and/or Gold Nugget Squash
Braising Greens
Mix & Match Roots & Tubers:
Rutabagas, Celery Root, Turnips & Russets
Mix & Match Apples:
King David, Pink Lady, Honeycrisp & maybe a few others too!

SEASONAL RECIPES, TIPS & INFO

HOW TO MAKE A CLASSIC PUMPKIN PIE FOR THANKSGIVING - THE KITCHN
HOW TO MAKE VEGAN CREAM CHEESE & VEGAN PUMPKIN CHEESECAKE - REPLENISH PDX
PIES BY THE SLICE OR SLAB-SMITTEN KITCHEN
ANTHONY BOURDAIN'S CRANBERRY RELISH- EPICURIOUS

MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE 
WITH CARAMELIZED ONIONS  (The basis for "BAGAS & BUTTER," a Wild Hare 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

HONEY LIME GOLD NUGGET SQUASH
adapted from ReBar Modern Food

1 Gold Nugget Squash
1/2 Stick Butter
1 T Honey
Juice of 1 Lime
1/2 to 1 tsp Salt (depending on your taste preference)

Preheat oven to 350 degrees.  Cut squash in half, scoop out seeds and strings and put a pat of butter into the cavity of each squash half.  Sprinkle halves with salt lightly, and bake, flesh side up in the oven for 35-40 minutes.  Remove and allow the halves to cool.  

Scoop the now softened  flesh from the squash skins, place in a bowl and add the remaining ingredients.  Mash until combined and season with salt to your liking.  (I like the texture a bit more coarse, but if you want a more smooth consistency, you can work the ingredients in a food processor).  To reheat, spread the mixture into the bottom of a baking dish and bake for 15 minutes at 350 degrees, or until heated through. Serve hot.  

GRATED APPLE TART 
Lutece

1 1/4 cups all-purpose flour, sifted, plus additional for work surface 
1/4 teaspoon salt 
1 stick cold unsalted butter, cut in small pieces
1 egg

Filling
Unsalted butter
4 cups peeled, grated apple
1 lemon, juiced 
1/4 cup golden raisins 
2 tablespoons Calvados 
2 eggs 
1 egg yolk 
2/3 cup sugar 
1 cup heavy cream 
Confectioners' sugar

CONTINUE TO RECIPE

ROASTED DELICATA SQUASH & KALE SALAD
WITH MAPLE TAHINI SAUCE — A great way to use those gorgeous braising greens!
Love & Lemons

1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 small red onion, sliced into wedges
1 (15-ounce) can chickpeas, drained and rinsed
2 whole garlic cloves
½ tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
about 6 leaves of lacinato kale, thinly sliced
1 cup cooked farro* (see note)
1 gala apple, diced
¼ cup dried cranberries
¼ cup pepitas
maple tahini sauce:
¼ cup tahini
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
3 tablespoons warm water, more as needed
sea salt and freshly ground black pepper

CONTINUE TO RECIPE