WILD HARE WEEKLY WINTER #8/8

This week will mark the end of our 2019 Winter CSA, and Spring Share will pick right up next week on March 12th & 13th, 2019.  If you haven't registered for your Spring Farm Share, you may sign up online or in the farmstand this week.  Thank you so much for your support throughout the Winter Share—and here’s to the Spring that you are making possible! With one foot at the edge of Winter and the other dipping a toe into Summer, Spring is probably the most diverse of all seasons for the CSA.  Things go from root to leaf to fruit over the course of three months, and all the while, you farmers are behind the scenes setting the vast majority of the entire year into motion.  I cannot stress enough how thankful I am for those of you who take up the charge and support our farm outside of the main summer harvest, especially with such the challenges that this particular Winter tossed our way.  Winter may be a season of dormancy, but I like to think that we have all of you Winter CSA members to thank for all of the crops that your membership made possible when we're all eating crisp and juicy things in the seasons that follow.

Best,
Katie

IN THE FARMSHARES THIS WEEK:

Braising Greens
Winter Squash (last round!)
Carrots
Garlic
Choice of Leeks and/or Onions
Choice of Apples and/or Pears

SEASONAL RECIPES, TIPS & INFO

SPAGHETTI SQUASH WITH CHICKPEAS & KALE
Love & Lemons

1 spaghetti squash
1-2 tablespoons olive oil
1 shallot, sliced thinly
1 garlic clove
½ tablespoon minced fresh rosemary
Pinch of chile flakes
½ cup chickpeas, drained and rinsed
2 (packed) cups of chopped kale leaves
Juice of ½ a lemon
¼ cup chopped sun dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
Sea salt and freshly ground black pepper
Freshly grated parmesan cheese (optional)

CONTINUE TO RECIPE

SAUSAGE, CANELLINI & KALE SOUP
Fine Cooking

1-1/2 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt chicken or vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1×3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs

CONTINUE TO RECIPE

KALE SALAD WITH APPLE, PEAR & ROASTED PECANS
The Roasted Root

1 head green kale
1 lemon juiced
1 Fugi apple shredded
1 Bosc pear thinly sliced
1 cup raw pecans roasted
½ cup gorgonzola cheese or desired amount
¼ cup olive oil
1/3 cup balsamic vinegar
1/8 teaspoon salt or to taste
1 clove garlic minced
1 teaspoon honey

CONTINUE TO RECIPE