WILD HARE WEEKLY, SPRING #8/12

We're really excited to start off a new month by feasting on the first round of Washington Asparagus this week!  Many a delicious, last-minute meal in May will be comprised of Green Garlic and Asparagus in our house, and I couldn't be more thankful.  May is just so very intense for our family and our farm, that I love it when easy flavor and ingredient combinations come our way thanks to the season at hand.  

This is also my first week back at the Farmers Markets.  After a long Fall & Winter away, I'm  looking forward to seeing you at the Tacoma Broadway Farmers Market on Thursdays and the Puyallup Farmers Market on Saturdays.  If you're up north, you'll find Mark (and sometimes Hazel too) at the Seattle U-District Market on Saturdays.   

We're hardening off the first round of our lovely and luscious garden starts for you to shop for at the farm and our local farmers markets starting this week.  (SO. MANY. AWESOME. TOMATOES.PEOPLE.) 

With Summer CSA now just one month away, I'm going to offer my first real nudge to encourage you to sign up for your share of our Summer harvest.   Beginning Tuesday, June 4th, our Summer Share program will run for 18 weeks, ending Saturday, September 29th, 2019.  Small and Large pickup sizes are available during the Summer, as well as add-on shares of our Salad Mix, Eggs from our lovely hens, and Artisan Breads from Essential Baking Co.   You may register for your share at anytime on our website.    Payment will be due by the first week of the season; however, payments received prior to the start of the CSA season are greatly appreciated since we are already investing resources of time, labor, supplies and the funds to that go along with them.

Many Thanks,
Katie

PS:  I'm going to thank you all in advance for being patient with me on the newsletter/website formatting front this week. I have to make some updates, and it might take me some time and effort to get things adjusted properly.   If things look different or weird or links aren't jiving, know that it is not you, it is me:)  

IN THE FARMSHARES THIS WEEK:

Green Garlic
Asparagus
Cilantro or Chives
Carrots
Beets or Potatoes
Fuji Apples

SEASONAL RECIPES, TIPS & INFO

SEASONAL RECIPES & TIPS

GREEN GARLIC: THE ADOLESCENT ALLIUM - Food 52

CHARRED ASPARAGUS WITH GREEN GARLIC CHIMICHURRI
David Tanis

• 3 tablespoons finely chopped green garlic

• ½ cup finely chopped parsley

• 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano

• ½ cup extra-virgin olive oil, plus more for drizzling

•  Salt and pepper

• 1 pound pencil-thin asparagus, tough ends snapped off

• 1 tablespoon red wine vinegar

• 4 ounces crumbled feta

•  Handful of olives

•  Crushed red pepper, to taste

CONTINUE TO RECIPE

ROASTED FRESH ASPARAGUS, BEETS & GOAT CHEESE
Genius Kitchen

• 1 lb asparagus

• 2 -3 small beets

• 1 tablespoon virgin oil

• 1 pinch salt & freshly ground black pepper

• 1 tablespoon fresh thyme, left on the stems (optional)

• 2 ounces goat cheese

• 2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)

• 2 tablespoons slivered almonds

CONTINUE TO RECIPE
SMASHED NEW POTATOES WITH GARLIC & CHIVES
Simply Recipes

• 1-2 pounds new potatoes or Yukon Golds

• 3 tablespoons unsalted butter

• Salt

• 1 minced garlic clove

• 1-2 tablespoons minced chives or green onion greens

CONTINUE TO RECIPE

SALMON WITH ASPARAGUS & CHIVE-BUTTER SAUCE
The Oregonian

• 1 pound thick asparagus, trimmed

• 1 cup water

• Salt

• 4 skinless salmon fillets (about 6 ounces each), about 1 inch thick

• Freshly ground black pepper

• 1/2 cup dry white wine

• 3 tablespoons unsalted butter

• 2 tablespoons chopped fresh chives

CONTINUE TO RECIPE