HOW CAN I EVER THANK YOU ENOUGH?

As I stood out in the field on this unexpectedly blissful Monday, up to my ankles in mud and squinting in the sun, I felt a sense of lightness, the likes of which I haven't felt in a very long time.  This has been quite a year, but my cup is very full these days.  As another season winds to a close, I have the sincere pleasure of thanking you all for being a part ofWild Hare during such an important year in the life of this farm.  Thanks to your support, we can now call ourselves farm owners and we can look forward to growing here for many seasons on this little piece of the valley.  It is such a warm and wonderful feeling--one that I'll not take for granted any time soon.  I know you might not believe me, but as tired as we all are around here, we're already looking to next year with a great deal of excitement and anticipation.  We've got one big Tuesday/Wednesday harvest left to finish out the Summer CSA, and it includes two of your farmers' favorites--Escarole and Rapini.  There will be incredibly delicious bowls of pasta, there will be wine, and as we raise our glasses, we'll be toasting all of you who make this farm so wonderful.
 
Cheers & Many Thanks,
Katie & Mark

P.S.:  A couple of friendly reminders as we transition into a new season around here:

• The farmstand will only be open Tuesday  (12-7) & Wednesday (10-5) this week for the final days of Summer CSA pickup, and those will be our hours going forward.  We're officially closed on the weekends until next Summer.
• The last Tacoma Broadway Market of 2017 is this Thursday, so come on out and see us downtown.
• The Fall CSA begins on Oct. 31 & Nov. 1.  Are you signed up yet?

FALL SHARE BEGINS OCT. 31, 2017

REGISTER FOR YOUR SHARE TODAY!

IN THE CSA SHARES THIS WEEK:

• Rapini and/or Escarole
• Garlic
• Red & Gold Beets
• Onions
• Carrots
• Sugar Pumpkins
• Macoun Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
PARSLEY, KALE, CHARD, LOVAGE, MINT, ROSEMARY & THYME

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 --SHARES ONLY THIS WEEK!
• Celeriac 
• Parsnips
• Lettuce
• Kale 
• Chard
• Celery
• Yellow Onions 
• Hot Peppers
• Eggs
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, Spartan, MacIntosh & Macoun Apples
• NW Organic Grapes, Pluots, Carrots, Cabbage & Broccoli
• Organic Potatoes, Sweet Potatoes & many more!
• Organic Fruit: Oranges, Bananas, Limes, & Lemons
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--tbd
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Handwoven Market Baskets

SEASONAL RECIPES & HELPFUL TIPS

HOW TO MAKE PUMPKIN PUREE FROM AN ACTUAL PUMPKIN - ALTON BROWN
3 REASONS TO DROP THAT LETTUCE & MEET ESCAROLE - THE KITCHN
TAMAR ADLER'S ANY DAY BEETS - LIVE EARTH FARM

LUPA'S ESCAROLE SALAD
Mario Batali

2 heads escarole
4 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
4 tablespoons sparkling water
Salt and freshly ground black pepper, to taste
1 cup walnuts, toasted
1/2 red onion, thinly sliced
2 tablespoons walnut oil
Foglie de Noce, for grating (Pecorino)

CONTINUE TO RECIPE


LENTIL & ESCAROLE SOUP
Martha Rose Shulman, The New York Times

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large or 2 small carrots, cut in small dice
3 to 4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated
1 cup lentils, washed and picked over
 A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
6 cups water
 Salt
 freshly ground pepper
1 small head escarole, washed and roughly chopped about 6 cups
 Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic
 
CONTINUE TO RECIPE


APPLE CRISP FOR TWO
Taste of Home

1 large tart apple, peeled and sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
2 tablespoons butter, melted
Dash ground cinnamon
Whipped cream or vanilla ice cream, optional
 
CONTINUE TO RECIPE
 

INSTANT POT BEETS
Nom Nom Paleo

6 small beets (about 2 inches in diameter)
1 cup water
Kosher salt (optional)
Freshly ground black pepper (optional)
Balsamic vinegar (optional)
Extra virgin olive oil (optional)

CONTINUE TO RECIPE


BROCCOLI RABE PASTA WITH GOLDEN GARLIC
Epicurious

1 large head of garlic, separated into cloves
1/3 cup extra-virgin olive oil, plus additional for drizzling
1/4 teaspoon crushed red pepper
8 ounces corkscrew or gemelli pasta
1 pound broccoli rabe, lower coarse stems discarded and remainder cut crosswise into 2-inch strips
Accompaniment: grated Parmigiano-Reggiano

CONTINUE TO RECIPE

WINTER SQUASH CARBONARA WITH BROCCOLI RABE
Andy Boy

4 Cups cubed butternut squash or pumpkin
2 Tbsp. olive oil, plus more for drizzling
¼ Tsp. nutmeg
Salt and pepper, to taste
1 Large bunch broccoli rabe, ends trimmed
1 Bunch fresh sage
1 Lb. long cut pasta such as bucatini or spaghetti (use gluten free if needed)
4 Oz. pancetta or bacon, diced (omit if vegetarian)
2 Cloves garlic, minced or grated
3 Eggs
1 Cup freshly grated parmesan cheese, plus more for serving
Pinch of crushed red pepper flakes
½ Cup fresh parsley, chopped

CONTINUE TO RECIPE