Wild Hare Organic Farm

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How to stay cool as a Cucumber, when it's hotter than HADES

Katie Green

KEEPING COOL AS A CUCUMBER WHEN IT IS HOTTER THAN HADES

With very good reason, I get a lot of questions along the lines of "what does this heat mean for the farm?"  So. Many. Things.  

It means that we get started and aim to finish as early as possible.  By 6:30 am, the harvest crew is in full swing, aiming to have everything picked and packed into the cooler before the lunch hour hits.  We do this not only for the sake of the folks who are out there growing your food, who we're not crazy about sending out into the field when the temps hit 90, but also for the quality of the produce that you're taking home.  On hot days like this, plants withstand and hold onto a whole lot of field heat.  Picking when it is cool and giving things time to chill down--that's what helps keep things fresher longer.  

It also means that we're watering around the clock, in double time.  In addition to keeping the plant starts from drying up in the greenhouses, for most of the work day, two crew members are moving, staging, running and troubleshooting irrigation zones throughout the farm.  When they've set up their final zones for the day, Mark typically cycles through two more rounds over the course of the evening, often making the last switches while Hazel reads her bedtime stories, scrambling out to the pump house in his pajamas in the dark after 10 to shut things down for the night.  

It means that Mark is trying to squeeze in as much tractor cultivation as possible, and the crew will hand weed as long as it is humanely [sic] possible. 

It is great weed busting weather, but it is equally rough on morale.  It means that we get tired and grouchy and have to cut eachother a bit more slack as the days go on.  I'm counting on alternating pitchers of Cold Brew Coffee  (made with that incredible Valhalla Espresso) and Blueberry Cucumber Moscow Mulesto see us through.  Sunrise, Sunset.

The heat presents a challenge for tender leafy greens, and it meant that the Summer raspberry harvest came to a close way earlier than last year.  The Autumn Bliss will come on soon enough though!  Meanwhile, the heat is also bringing out the best in those colorful summer squashes, crisp cucumbers, sweet blueberries.  And OMG, the number of tomatoes on the brink of ripeness excites me more than I can effectively put into words. 

It also means that we'll all be ditching the stove and thriving on Grilled Zucchini, Chilled Cucumber Soup, Tomato Sandwiches and incredible Summer Salads until further notice.   Be sure to check out some of our favorite recipes for right now below.  

Cheers!
Katie

PS:  I'm still looking for dates to join me at the Grit City Gala:  An Urban Street Feast Supporting Tacoma Farmers Market.  Grab your tickets and mark me down as your table captain if you'd like to join me for a delicious evening this August!

 

IN THE SUMMER SHARES THIS WEEK:

  • Cucumbers
  • Lettuce and/or Chard
  • Zucchini & Summer Squash
  • Fresh Shallots
  • Shiro Plums
  • Blueberries
  • (Maybe tomatoes at some point!)

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Sage, Thyme, Rosemary, Mint, Lovage,
Italian Parsley, Zinnias, Batchelor Buttons,
Strawflowers & Asters

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED PRODUCE:  

  • Salad Mix 
  • Shallots
  • Cucumbers
  • Chard
  • Kale
  • Collards
  • Lettuce*
  • Kohlrabi
  • Herbs
  • Eggs
  • Blueberries
  • Tomatoes
  • Zucchini & Summer Squash
    *limited quantity this week

FROM BEYOND THE FARM:

  • WA Organic Red Cherries, Shiro Plums, Nectarines, Cling Peaches, Cameo & Fuji Apples
  • NW Organic Beets, New Potatoes, Walla Walla Sweet Onions and Hermiston Cantaloupe 
  • Organic Fruit:  Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
  • Olykraut
  • Essential Baking Co. Artisan Breads delivered Tuesday
  • Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
  • Jody's Honey!  

SEASONAL RECIPES & TIPS


ROMAINE SALAD
WITH PLUM GINGER DRESSING
Saveur

3 plums, pitted and quartered
1 small shallot, peeled and sliced
2 inches fresh ginger, peeled and thinly sliced crosswise
2 tbsp. white miso
1 1⁄2 tsp. sugar
1 tbsp. rice vinegar
2 tbsp. sesame oil
1⁄4 cup canola oil
Salt and fresh-ground black pepper, to taste
2 romaine lettuce hearts, roughly chopped
4 small radishes, thinly sliced
1 cucumber, peeled, sliced lengthwise and thinly sliced crosswise
1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
Salt and fresh-ground black pepper, to taste

CONTINUE TO RECIPE

BLUEBERRY CHIA SEED JAM
Bon Appetit

  • 3 cups fresh (or frozen, thawed) blueberries
  • 2 teaspoons finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 3 tablespoons (or more) pure maple syrup
  • ¼ cup chia seeds

CONTINUE TO RECIPE

MARINATED ZUCCHINI SALAD
Martha Rose Shulman, NYT Food

  • 1 pound medium or small zucchini, preferably a mix of green and yellow
  •  Salt to taste
  • 3 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, crushed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped parsley, mint, chives, dill or a combination

CONTINUE TO RECIPE

CUCUMBER SHALLOT SALAD
My Nourished Home

  • 3-4 cucumbers, cut 1/8 inch thick
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 shallots, minced
  •  kosher salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

CONTINUE TO RECIPE

CHILLED CUCUMBER SOUP
Simply Recipes

If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.

  • 2 large cucumbers (about 1 1/2 pounds total)
  • 2 Tbsp chopped onion (white, red, or green)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 Tbsp rice vinegar
  • 1 Tbsp olive oil
  • 2 Tbsp fresh dill, chopped
  • 1/2 teaspoon salt
  • Pinch black pepper

CONTINUE TO RECIPE