WILD HARE WEEKLY, SPRING #9/12

After a week of frosty overnights, things are heating up to an exciting and overwhelming degree at Wild Hare.  The propagation house is ready to burst, and if I'm being honest, I'm not far behind it.  It is time to make room in the high-tunnel for heirloom tomatoes, so we've harvested the beds of Red Russian Kale and Swiss Chard that we've been harvesting from that greenhouse, mingling them with some of our last Kale Raab and Baby Collard in order to make up one delicious batch of Braising Mix for the Spring CSA to enjoy this week.  This is our last overwintered hurrah, so to speak.  So, grab some of that delicious Green Garlic and saute up a nice batch of greens with it like this.  Don't overthink it or get hung up on the "Braising" word--the method is nothing fancy, but the result is nothing but nourishing Spring magic.  It is how we manage to eat our vegetables when the sun hits and takes the breathing room out of life for a while.  If you're planning on grilling a little Asparagus this week, this method for Grilled Green Garlic also gets the job done, showcasing an ingredient that reminds us why we got ourselves into these farming shenanigans at a time of year when we can use those delicious and healthy reminders.  Speaking of reminders, Mothers Day is next Sunday.  All I want for my ninth mothers day is for this week to go smoothly, for folks to enjoy this week of solid Spring veg and buy tomato plants, and to enjoy this for breakfast with Mark and Hazel (not a beet recipe this time, I promise;)  

Best,
Katie

PS:  Yet another reminder (I know)  We're starting to build our rosters for the Summer Share, which starts in less than a month!  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.

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:

Braising Mix
Green Garlic
Asparagus
Cauliflower
Pink Lady Apples

SEASONAL RECIPES, TIPS & INFO

SEASONAL RECIPES & TIPS

SHAVED ASPARAGUS PIZZA
Smitten Kitchen

1 recipe Really Simple Pizza Dough or your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced
CONTINUE TO RECIPE

MOM’S APPLE CAKE
Deb Perelman, Smitten Kitchen

6 apples, Mom uses McIntosh apples, I use a mix of whatever looks good
1 tablespoon ground cinnamon
5 tablespoons (65 grams) granulated sugar
2 3/4 cups (360 grams) flour
1 tablespoon baking powder
1 teaspoon fine sea or table salt
1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
2 cups (400 grams) granulated sugar
1/4 cup (60 ml) orange juice
2 1/2 (13 ml) teaspoons vanilla extract
4 large eggs
1 cup (130 grams) walnuts, chopped (optional and to be honest, we never use them)
CONTINUE TO RECIPE
 
SHEET PAN SPINACH QUICHE
WITH SPRING ALLIUMS
Brooklyn Supper

2 cups all-purpose flour
14 tablespoons unsalted butter cold
3/4 teaspoon sea salt
6 - 7 tablespoons ice water
Cooking spray or neutral oil
1 tablespoon butter
2 stalks green garlic chopped, plus 1 stalk cut into long thin strips
2 stalks ramps chopped, plus 1 stalk cut into long thin strips
4 ounces cream cheese room temperature
1/4 cup cream
6 large eggs
10 ounces frozen spinach thawed, with as much water as possible squeezed out
3/4 cup grated cheddar or gruyere 3 ounces
1/2 cup grated Parmesan 2 ounces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

CONTINUE TO RECIPE