Wild Hare Organic Farm

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Hooray for May! See you at the Market — join our CSA!

Katie Green

Now that April and its showers are just about behind us, today seemed as fine a day as any to mount our sunflower barn quilt.  I hope you all enjoy it as much as we do because that's the point--to spread joy where we can.  Can you imagine how gorgeous it will be when the cut flower garden frames it in after a couple of months?!  Soon enough.  This April has been one beautiful beast, and thanks to the incredible energy of our crew, combined with the real luck of the draw on Spring weather, we've steadily put in the work and have so much to look forward to as we forge ahead into May.  

Things get REAL in May.  Starting this week, we'll be bringing a bit of WildHare to three local farmers markets in our area.  To start the season, we'll have plenty of Green Garlic, a modest amount of leafy green stuff, bunches of Spring herbs and a few organic plant starts for your gardens (potted tomatoes by Mother's Day weekend!). I have listened and submitted the necessary paperwork for us to bring some of these truly amazing EGGS of ours to our markets in Pierce County.  So as of this week, in addition to our farmstand, you can visit us at one of the following markets:

Also, our Summer CSA season begins in the month of May--on the 29th to be exact, which is really only four weeks away.  You may register for your share at anytime on our website.  You no longer need a special login to sign up--you just have to know whether you plan to order and pay online or whether you'd prefer to sign up and pay by check or other methods at the farmstand.  Your payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated.  

Best Wishes,
Katie

IN THE CSA SHARES THIS WEEK:

  • Green Garlic
  • Asparagus
  • Radishes
  • Carrots
  • Swiss Chard and/or Arugula
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK Rosemary (some in flower), Chives (starting to flower too!), Oregano, Thyme, Sorrel, Mint, Lovage and Nettles.

 

 

 

 

 

 

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)
  • Green Garlic
  • Celeriac 
  • Rainbow Chard
  • Herbs
  • Eggs 

FROM BEYOND THE FARM:

  • WA Organic Pinata, Cameo, Pink Lady, Honeycrisp, Fuji, Gala, & Pears.
  • Organic Fruit: Heirloom Navel Oranges, Red Grapefruit, Meyer Lemons,  Mangos, Bananas, Limes, & Lemons.
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
  • Jody's Honey!  

SEASONAL RECIPES & TIPS

GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52
THE ONE VEGETABLE YOU NEED TO MAKE NOW: ROASTED RADISHES - The Clever Carrot

TACOS OF GARDEN GREENS IN GREEN GARLIC MOJO
Rick Bayless

1lb. sturdy greens such as kale or chard
1/4 cup green garlic mojo (recipe in link too)
12 corn tortillas
Queso Fresco for serving

CONTINUE TO RECIPE


ASPARAGUS & RADISHES WITH MINT
The Kitchn

1 pound asparagus
1/2 tablespoon butter or olive oil
4 ounces radishes (5 to 8 medium to large radishes)
1 tablespoon extra-virgin olive oil
1 teaspoons rice vinegar
Flaky salt and freshly-ground black pepper
1/4 loosely-packed cup fresh mint leaves, stems removed

CONTINUE TO RECIPE

 

RAW ASPARAGUS SALAD WITH BREADCRUMBS, WALNUTS & MINT
Joshua McFadden, Six Seasons

1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil

CONTINUE TO RECIPE

 

SPICY GREEN GARLIC CHICKEN SOUP
David Tanis

4 large chicken legs (thigh and drumstick), about 3 pounds
 Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots

CONTINUE TO RECIPE