WILD HARE WEEKLY, SPRING #11/12

This is a darn good week for a darn fine salad.  We're harvesting Green Spring Garlic and some truly delectable Red Russian Kale and Spinach for the CSA (and the markets too if there's enough to go around). It feels good to hold onto a few more Spring flavors for the time being.  When you're beholden to a farm four seasons of the year as we are (and thankfully many of you are too), it is a bit more difficult to mark the beginnings and endings as things sort of braid together week after week. That's just the life of a farm, I suppose. Thanks to our crew, there's already a whole lot of Summer going on in the fields.  Over the weekend, they planted out a full high tunnel of heirloom tomatoes, 11 long rows of cherry tomatoes, and 24 short rows of saucers, slicers and sweet lunchbox peppers.  Now the trellising begins...Yep, it may be calendar Springtime, but we're already putting in the Summertime effort, and in some cases seeding and planting some things with next Fall in mind even, which is why the members of our CSA are truly the backbone of the farm and the reason that we are  able to continue.  

BIG thanks to those of you who have signed up for your Summer Shares already,  and an enthusiastic nudge to those of you who are meaning to sign up but haven't just yet--it is time!  We're only two pickups away from the start of the Summer CSA, and we'd love to know who we're counting on, and more importantly, who is counting on us this year.   Remember that with Summer, you can opt for a Saturday pickup instead of the Tues/Weds roster if that better suits your routine.   We will not be open on Fridays this year.  Let me or Jade know if you'd like to make the switch when you're at the farmstand this week. 

In the meantime, stay cool, grill some Green Garlic, and feast on that Asparagus while the season hangs on.  Also, please note that with the exception of our Saturday Farmers Markets in Puyallup and Seattle, the farm is still closed over Memorial Day weekend.  Summer Saturdays at the farmstand will begin with the Summer CSA on June 8th.  Until then, have a great week-- and a beautiful extended weekend!

Best,
Katie

IN THE FARMSHARES THIS WEEK:

Asparagus
Bok Choy and/or
Red Russian Kale
Yellow Onions and/or Leeks
Amarosa Fingerling Potatoes
Carrots
Gala Apples

SEASONAL RECIPES, TIPS & INFO

GRILLED BABY BOK CHOY WITH MISO BUTTER
Epicurious

• 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy

• 3 tablespoons unsalted butter, at room temperature

• 3 tablespoons white or yellow miso paste

• 2 tablespoons olive oil

• 1 tablespoon freshly squeezed lemon juice

• Pinch of kosher salt

• Freshly ground black pepper

CONTINUE TO RECIPE

BLACK LENTILS WITH ROASTED ASPARAGUS & CARROTS
Our Salty Kitchen

• 4 tbsp avocado or olive oil divided

• 1 small sweet onion minced

• 2 cloves garlic minced

• 1 bay leaf

• 1 sprig fresh thyme

• 1 c black lentils

• 3 c water or broth

• 1/2 lemon juiced (about 1 tbsp)

• 1 lb asparagus trimmed and sliced into bite sized pieces

• 2 medium carrots peeled and diced into bite sized pieces

• 1 tsp sea or kosher salt

• 1 tsp cracked black pepper

• 3 tbsp fresh parsley chopped

• 3 tbsp fresh mint chopped

• 1/4 c greek yogurt optional

CONTINUE TO RECIPE

A SIMPLE ASPARAGUS SOUP
101 Cookbooks

• 2 tablespoons unsalted butter or extra-virgin coconut oil

• 1 small onion, chopped

• 1/2 pound new potatoes, tiny cubes

• 1 tablespoon green curry paste, or to taste (optional)

• 1 pound asparagus, trimmed and cut into 1/2-inch segments

• 1 14-ounce can full-fat coconut milk 

• 1 1/2 teaspoons sea salt, or to taste

• 1 1/4 cups of water, or to cover

• 1 lemon or lime

CONTINUE TO RECIPE

FINGERLING POTATO & KALE HASH
Intervale Food Hub

• 2-4 Eggs

• 2 Cloves Garlic

• 1 Bunch Kale

• 1 Pound Multicolored Fingerling Potatoes

• 1 Bunch Parsley

• 2 Ounces Cheddar Cheese

• Hot Sauce

CONTINUE TO RECIPE