WILD HARE WEEKLY SUMMER#17/18

With the Autumn Equinox at hand, and only two pickups left for the Summer CSA, we couldn’t ask for a more natural transition into Fall.  Cherish weeks like this one—when we have one last chance to bake Zucchini Bread, or treat ourselves to a little tomato salad for lunch, but still have every good reason to make a pot of warm soup…YEAH!  I know that it won’t last, so I feel pretty smug when I get to choose between sweet and juicy Flavor King Pluots and new crop Apples at snacktime.  Many of you students and teachers are settling back into the classroom (double YEAH!).  Even our crew members, many of whom are college students, part-time teachers and parents are shifting back into the fall routines.  I almost forgot to pack Hazel’s lunch this morning, which proved to be a good thing—that lucky ducky left home with the brightest box of rainbow carrots and crisp little red radishes from our morning field walk.  And guess what, you too can too!  

Thank you to those of you who have already signed up for your Fall CSA Shares. If you haven’t done so already, please do so ASAP—either through our website or at the farmstand when you pick up your share this week.  You can always sign up online today, using the ONFARM code to temporarily bypass the online payment prompt and make your payment during the first week—I just need to know if you’re coming to the party, so to speak.  If that bundle of muddy roots in Mark’s hand is any indication, we’re really looking forward to celebrating what’s in store for Fall with you all!

Best,

Katie

IN THE FARMSHARES THIS WEEK:

Rainbow Carrots
Onions
Radishes
Lettuce
Tomatoes
Zucchini & Summer Squash
Jonagold Apples
Flavor King Pluots

SEASONAL RECIPES & TIPS

DON’T TOSS THOSE RADISH GREENS - The Kitchn

HEALTHY ZUCCHINI MUFFINS
Cookie + Kate

¾ cup roughly chopped raw walnuts or pecans (optional)
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup honey or maple syrup
2 eggs
⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
1 ¾ cups whole wheat flour

CONTINUE TO RECIPE

GRILLED CARROT SALAD
WITH CARROT TOP PESTO
Dishing up the Dirt

3/4 cup of quinoa
1 1/2 cups vegetable broth (or water)
1 bunch of carrots with greens, reserve 3/4 cup of greens for the pesto
3/4 cup walnuts, roughly chopped
1-2 Tablespoons olive oil
salt + pepper
2 garlic cloves
1/4 cup pine nuts
3/4 cup packed basil leaves
1/4 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
Salt + pepper to taste
finely minced carrot greens for garnish

CONTINUE TO RECIPE

MAGIC APPLE PLUM COBBLER
Smitten Kitchen

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel
3/4 teaspoon ground cinnamon

CONTINUE TO RECIPE