WILD HARE WEEKLY WINTER #7/8
Loving those clear skies, but ooooooo we are feeling that chill in the air. As you can see from all of the happy ladies pictured above, we took some time out on a sunny day at the end of last week to move the October flock of hens out into their new digs out in the field. This oooold raspberry patch has sat fallow for many years, so after the ladies work their magic on this patch for a while, we hope to bring it back online for brassica crops by 2020. It is worth noting that since moving these girls out into the field, we’ve found three tiny eggs in the nest boxes. There are three hundred in this flock, so it isn’t much in the grand scheme of things. But it is an early reassuring sign that Spring is on the way! That and the two cubic yards of seedling mix that just arrived in our driveway. This could be a big seeding week at the farm, and I couldn’t be happier about it. My cup also runneth over knowing that many of you out there have already signed up for your Spring Shares and beyond. I cannot express to you how much this helps us out as your farmers. Those pallets of potting mix, chicken feed and shipments of seeds come with sizeable pricetags and a whole lot of implied effort, but there is great peace of mind in knowing that we’re about to do incredibly hard work for great folks like YOU. If you haven’t signed up for your Spring Share yet, there’s still time to do so online or in the farmstand this week.
The ingredients that we’re putting on the CSA tables this week are standards by this point in the year--standards being a glorious euphemism for “same veg, different day.” I get it, and I’m right there with you peeps. I’m not even going to tell you what I would give for a gem lettuce salad right now. Which is why I have assembled a list of recipes to share this week in hopes that you, like me, might be inspired to try something familiar in a slightly new sort of way. Don’t worry. I’m not signing you up for molecular gastronomy—just jazzing up those standards a bit. For example, a traditional Potato-Leek Soup might get a late season glow-up with the addition of other roots, or with a plant-based version that incorporates smoked paprika, or dream big, ditch the soup altogether and enjoy a Potato Leek Pizza instead. Savory Roasted Pears? Yes please! Same veg—different way!
Best,
Katie
IN THE FARMSHARES THIS WEEK:
Purple Top Turnips
and/or Rutabagas
Leeks
Russet Potatoes
Carrots
Bosc Pears
SEASONAL RECIPES, TIPS & INFO
TURNIP, LEEK & POTATO SOUP
Martha Rose Shulman, NYT Cooking
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about 3/4 pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
POTATO, LEEK & GRUYERE PIZZA
Cook for Your Life
1 tablespoon olive oil
4 medium leeks, white and light green parts only, sliced (about 2 cups)
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste
1 ball pizza dough
1½ cups grated Gruyere, or to taste
3 medium Yukon Gold potatoes, sliced very thin on a mandolin or box grater, soaked in cold water
CARAMELIZED LEEK SALAD
WITH PEAR & TOASTED WALNUTS
Cedar Circle Farm
1/2 cup walnut halves
1 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
2 large leeks, including white and pale green parts well washed, sliced
4 cups mixed salad greens
salt
black pepper freshly ground
1 1/2 Tbsp good quality balsamic vinegar
2 ripe pears cored, sliced
4 oz your choice of cheese chevre, parmesan, mild blues
CREAMY VEGAN POTATO LEEK SOUP
Forks Over Knives
2 medium russet potatoes, peeled and cut into chunks
1 cup sliced leeks
1 bay leaf
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried thyme, crushed
4 cups vegetable stock
2 cups water
Sea salt and ground black pepper
2 tablespoons snipped fresh chives
ROASTED PEARS WITH WALNUTS & BLUE CHEESE
Tyler Florence
4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces
ROASTED RUTABAGA PASTA
WITH CASHEW CREAM SAUCE
Naturally Ella
1/2 cup raw cashews
1/4 cup low-sodium vegetable broth
1/4 cup pasta water (see note)
1 clove small garlic
Juice from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large rutabaga (about 1 pound)
5 ounces linguine/fettuccine noodles
1 bunch kale, ribboned (about 4 ounces)
Crushed red pepper (for topping)