WILD HARE WEEKLY, SUMMER #3

The sweet red Cherries, Sugar Snap Peas and the small handful of our delicious Strawberries we hope to pick will probably grab the attention of most of the taste buds out there this week; however, I have to admit that my heart lit up when I stood at the center of the field you see pictured above today.  Get ready to eat your greens--the bunching fields have sized up for harvest, and we're going to take our first picks of multiple types of Kale, Collard Greens, and Swiss Chard.  We're testing out a few variations on broad themes this year, paying attention to how different varieties and sub-varieties of seed taste and perform throughout the year.  It is hard to believe, but these are plantings that we will be harvesting from over the next 14 months.  They're the unsung heroes of our year-round farming operations in that way, so as trite as it may seem for an organic farmer to get worked up about something like Kale, there's serious peace of mind in having a good stand of it out there.   We've undersown the plantings with a low-growing white clover that will act as a living mulch of sorts, smothering out a few weeds and helping lock in plenty of moisture at the base of each plant.  This is a practice that has proven very helpful with Summers that seem to be hotter and drier with every year.  

Remember, this week we'll host Family Yoga at the Farm on Wednesday June 19th from 12:00-12:45, generously led by Julia of Blooming Lotus.  People of all ages (even the kiddos and young at heart types!) are welcome to gather at the farm for an exploration of yoga based movement, mindfulness, meditation, heart centered sharing and more.  This is a free event--just bring yourself, your little ones, a mat/towel or blanket.  Please arrive 10 minutes early to get settled.  We are so thankful for Julia and cannot wait to share a bit of movement and mindfulness with you!

Here's to the longest week of the year,
Katie

IN THE FARMSHARES THIS WEEK:

Snap Peas
Lettuce
Baby Red Beets
Kale, Chard and/or Collard Greens
Red Cherries
Asparagus (large shares)

SEASONAL RECIPES, TIPS & INFO

KALE SALAD WITH CHERRIES,
ALMOND RICOTTA & CHERRY VINAIGRETTE
Heather Christo

• 1 head curly kale, stemmed removed, cut into small pieces

• 1 cups cherries cut from the pit

• ¼ cup toasted slivered almonds

• ¼ cup almond ricotta

• ¼ cup cherries, diced

• 2 tablespoons minced shallots

• 1 tablespoon agave

• 3 tablespoons red wine vinegar

• 3 tablespoons olive oil

CONTINUE TO RECIPE

SAUTEED CHARD AGRODOLCE
Cooking Light

• 2 teaspoons olive oil

• 1/2 cup thinly sliced shallots

• 4 garlic cloves, minced

• 6 cups chopped Swiss chard

• 1/2 cup dried sweet cherries

• 1 tablespoon water

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt

• 2 teaspoons balsamic vinegar

CONTINUE TO RECIPE

BOWTIES WITH SUGAR SNAPS & RICOTTA
Smitten Kitchen

• Salt for pasta water

• 1 pound sugar snaps

• 1 pound dried pasta bowties

• 1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese

• Glug, then drizzle, of olive oil

• Coarse or fine sea salt for sprinkling

• Ground black pepper or red pepper flakes

• Juice of 1 lemon, plus more to taste

• Few leaves of mint, slivered

• 1 cup ricotta; use fresh if you can find or have motivation to make it

CONTINUE TO RECIPE