WILD HARE WEEKLY SPRING 1/12
It is pretty wild to think that less than 24 hours after this picture was taken, there were snow flurries falling onto the fields as Mark got to work. I’m really glad he could bliss out in his happy place, making progress in the fields before the turn of the weather, because keeping the heating tables in functioning order is…well…
To his credit, there have been no casualties aside from his sanity. Plenty of green things are thriving, Mark aside.
Spring Share begins tomorrow at NOON. If you’re reading this and didn’t get around to signing up before the harvest deadline, don’t fret. We would love to have you join us, and you may still sign up online to begin picking up next week. Whether you’re joining the CSA for the first time this season, or are one of the seasoned veterans continuing on with us into Spring, welcome and thank you! This is a great week dig to in with some good comfort food. With Pi(e) Day on Thursday (3.14) to St. Patrick's Day this weekend--grab a rolling pin or a masher and make the most of some sweet apples, tasty tubers and perhaps the last round of our overwintered cabbage. There are a few recipes below to get you started with some Irish style meals, and a growing archive on our website (that is fully searchable). Here are a few more helpful reminders and tips for CSA members and shoppers alike:
Our Farmstand CSA pickup and shopping hours will remain the same through the end of Spring Share: Tuesdays 12-7, Wednesdays 10-5pm. Thankfully, daylight should be on our side from here on out for a while. As always, if you have trouble making your pickup, we are more than happy to pack up your share and make arrangements for you to pick up after hours if you call or text the farmstand at (253) 778-6257.
Our Browns Point pickup is on for Wednesdays from 4-7pm at North 47 Brewing Co. during Spring Share. If you’re going to be out of town or cannot pick up your share at the brewery for whatever reason, please give us a heads up. You can always send a friend or neighbor, or we can arrange an alternate pickup at the farm if you’d like.
Visitors to our farmstand are encouraged to use whatever bags, boxes and cartons they’d like from home. There are always extras around for you to use, but consider this our open invitation to reduce and reuse.
Happy Spring & Many Thanks,
Katie
IN THE FARMSHARES THIS WEEK:
Green Cabbage
Red/Russet Potatoes
Yellow Onions
Celery Root (aka Celeriac) and/or Rutabagas
Crimson Delight Apples (this is a newish apple from WSU that shoppers have been loving. Making its CSA debut this week. Enjoy!)
SEASONAL RECIPES, TIPS & INFO
COLCANNON
Simply Recipes or for a version incorporating Celery Root, check this one out!
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream
CONTINUE TO RECIPE
RUTABAGA CHAMP
Cooking Light
2 pounds rutabaga, peeled and cut into 1/2-inch cubes
1/2 pound baking potatoes, peeled and cut into 1/2-inch cubes
6 cups water
3 3/4 teaspoons kosher salt
2 bay leaves
3 tablespoons unsalted butter
1/4 teaspoon ground white pepper
3 green onions, thinly sliced
CONTINUE TO RECIPE
DEEP DISH APPLE CRUMBLE PIE (ONE BOWL!)
Minimalist Baker
For the pie crust (yields 1, 10″ crust)
1 heaping cup unbleached all purpose (sub up to half with whole wheat pastry flour)
1/2 teaspoon salt
6 Tbsp cold butter (non-dairy for vegan)
3-6 Tablespoons cold water
For the filling:
7 apples, cored, peeled and sliced (a mix of sweet and tart)
scant 3/4 cup sugar
1 teaspoon cinnamon
1 Tbsp flour
1 Tbsp butter (non-dairy for vegan, such as Earth Balance)
For the crumble topping:
1 cup rolled oats
1/2 cup almond meal
1/2 cup roughly chopped pecans (or just do 1 cup almond meal)
1/3 cup packed light brown sugar
pinch sea salt
4 Tbsp cold butter (non-dairy for vegan), or sub olive oil
CONTINUE TO RECIPE
RUTABAGA GRATIN
Prevention Magazine
1 1/2 c. cream
2 sprigs thyme
1/4 tsp. nutmeg
1/2 tbsp. butter
2 lb. rutabagas, peeled and thinly sliced (1/8 inch thick)
2 tsp. salt
1/4 tsp. pepper
1 1/4 c. grated gruyere or cheddar cheese
CONTINUE TO RECIPE