WILD HARE WEEKLY SUMMER#11/18

I just walked in from the farmstand where I was sobbing big farm girl tears over the gorgeous wave of tomatoes that flowed through the barn doors today.The ardor with which I love tomatoes is almost embarrassing, and I'm probably a bit tired, but in that moment, all I could think about was eating tomato sandwiches with the people I love.  For me, tomatoes mean home, and for as long as I can remember, there was always a tomato beside the toaster at my grandparents' house, a loaf of bread, salt, pepper and (depending on the decade that we're talking about here) margarine or butter.  Mark prefers his with mayo, but for me (and the daughter who I'm teaching well), one of the greatest pleasures in life comes from tomatoes layered upon two slices of toast, buttered and sprinkled with nothing more than a pinch of salt and three grinds of pepper.   There's a sense of satisfaction in knowing that the tomato on my grandma's counter is one of mine these days, and Kim and I were pretty proud to look up at the stacks of tomatoes on the table (and cross our fingers that the table doesn't buckle under the weight overnight).   It feels like a long overdue housewarming, and I'm delighted at the prospect of you all taking a bit of our joy home with you--along with a side of crisp lettuce and peaches to boot.

You might be relieved to know that the zucchini has mellowed out a bit, but not as thankful as our crew is!  There are 'bumper crops' and there are 'whatever we want to call what happened last week in the field.'   Our BIG thanks are going out to Harvest Pierce County for helping us get 700 lbs of squash and cucumbers from our farm to local food banks last week.  

Have a great week!
Katie

PS:  Thank you in advance for your patience as I rework the newsletter format.  You might have noticed that it looks a little different; however, the goal is to have all of this weekly content stored and searchable on our website over the next few months.  As always, I'm a work in progress.

IN THE FARMSHARES THIS WEEK:

Tomatoes, Lettuce, Cucumbers, Zucchini & Summer Squash, Blueberries & Peaches
 

SEASONAL RECIPES & TIPS:

BLT WRAPS WITH HORSERADISH MAYO
Bon Appetit

2 oz. country-style bread, preferably day-old, torn into 1" pieces (about 1½ cups)
1 lb. thick-cut bacon
½ tsp. kosher salt, plus more
½ cup mayonnaise
1 Tbsp. finely grated lemon zest
4 tsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. freshly ground black pepper
3 heads of Little Gem lettuce, leaves separated, covered, chilled
1 pint cherry tomatoes, halved
1 cup basil leaves
Lemon wedges (for serving)

CONTINUE TO RECIPE

PEACH CAPRESE
Joanna Gaines

• 1/2 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 white peaches, chilled
• 2 yellow peaches, chilled
• 2 (4-ounce) fresh mozzarella balls, preferably water-packed
• 10 fresh basil leaves, torn
• 1 teaspoon flaky salt
• 1 teaspoon freshly ground black pepper

CONTINUE TO RECIPE

EASY PEACH CUCUMBER SALSA
Paleo Flourish

• 1/2 cucumber, peeled and chopped into small cubes
• 1 peach, chopped into small cubes
• 2 Tablespoons cilantro
• 1 Tablespoon lemon juice
• 2 Tablespoons olive oil
• Salt to taste
• Romaine lettuce to serve with (optional)

CONTINUE TO RECIPE

SLOW-COOKER PEACH & BLUEBERRY COBBLER
The Kitchn

Butter or cooking spray, for coating the slow cooker
2 1/2 to 2 3/4 pounds peaches or nectarines (about 6 medium)
6 ounces blueberries (about 1 1/4 cups)
1/2 vanilla bean
3/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon fine salt
For the topping:
1 cup all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1/2 vanilla bean
1/3 cup whole milk
5 tablespoons unsalted butter, melted

CONTINUE TO RECIPE