WILD HARE WEEKLY SPRING 4/12
There’s no time for fooling around here—the egg count is looking fantastic thanks to our two hardworking flocks of hens. This means that in addition to CSA add-ons, we’ll have eggs for sale by the dozen at our farmstand going forward through the season. If you’ve driven past our farm along River Road, chances are you’ve seen at least one of our two flocks of girls out there doing what they do best—pecking around for bugs and bits of sprouting things, taking their twitchy dust baths in the sunshine and laying truly exceptional eggs. Just one look at those taut orange yolks and you’ll see what a difference living in the open air, scratching around on pasture and having access to quality organic feed from Scratch & Peck, mean for our birds. You might not realize it, but there are more than 600 hens living at our farm. You’re welcome to visit them when you come out, but please be advised that their movable fencing is electrified in order to keep them safe from our local band of coyotes. (They’re more of a brazen acapella group that likes to serenade us every time a siren or train whistle blows, lest we forget their menacing presence).

At any rate, I’m always excited when eggs are abundant again, because they are such a versatile source of protein and go so well with so many of our spring vegetables—particularly those sprouting and flowering broccoli and kale types. Mark has put this incredibly simple and delicious Breakfast Broccoli Bake recipe into the rotation as of late, and that my friends, is the sign of an easy Spring meal. When the farmer can hop off the tractor and whip up a meal from scratch in between hitching implements, he and his recipe are both keepers.

Best,
Katie

IN THE FARMSHARES THIS WEEK:

Purple Sprouting Broccoli or Kale Raab
Purple Potatoes
Leeks
Celery Root
Pinova Apples

SEASONAL RECIPES, TIPS & INFO

TEN (YES, 10) THINGS TO DO WITH CELERY ROOT - SIXBURNER SUE

BREAKFAST BROCCOLI BAKE
Cooktopia

4 cups of cooked bite-sized, broccoli florets (steamed or boiled)
4 large eggs
1 cup of grated Provolone cheese
1/2 cup of whole milk
1/2 cup of feta cheese crumbles
2 tbsp. of finely chopped parsley
salt and pepper to taste

CONTINUE TO RECIPE

LEEKS VINAIGRETTE
Simply Recipes

6 long leeks (about 2 to 2 1/2 pounds total)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon finely ground black pepper

CONTINUE TO RECIPE

ROASTED POTATO LEEK & WHITE BEAN SALAD
Dishing up the Dirt

2 Tablespoon olive oil
1 1/2 pounds yukon gold potatoes (or potatoes of choice) cut into 1/2 inch chunks
3 medium-sized leeks, roughly chopped (white and light green parts only)
1 1/2 cups cooked navy beans, if from the can rinsed and drained
4 cups fresh greens (arugula, turnip greens, beet greens, or spinach)
a few capers for serving
crushed red pepper flakes to taste
salt and pepper to taste
grated parmesan cheese (optional)
For the dressing:
2 Tablespoons capers
1 lemon, juiced
1 small shallot, minced
1 Tablespoon dijon mustard
1/2 teaspoon honey
3 1/2 Tablespoons extra virgin olive oil
pinch of fine sea salt
dash of black pepper

CONTINUE TO RECIPE

MICHAEL ANTHONY’S FORK-CRUSHED PURPLE POTATOES
Smitten Kitchen

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

CONTINUE TO RECIPE