WILD HARE WEEKLY, SUMMER #11

IT IS THAT TIME OF YEAR AGAIN... 

Organic Freestone Canning Peaches from Tonnemaker Orchard will be available for pickup by the case at our farmstand  NEXT WEEK on August 20th, 21st and 24th. As those of you who have been buying these over the years can attest, whether you’re canning, freezing, dehydrating, infusing or just eating fresh, these peaches are a dream!  CLICK HERE TO reserve your peaches by Friday, August 16th and pay just $25/case (That’s $2.50/lb down from $3.50/lb) . 

As for this week, I'll celebrate another trip around the sun on Thursday with a Split-Tomato Bloody Mary (thank you, heavy rains) and the clean, cool crisp flavor of our celery crop. We've been waiting all year for it!  Sure, you can have your ants on a log, but why stop there.  Salads just got a little more savory, Hazel's tuna melts more crunchy and flavorful, and you KNOW those stir fries and soups are going to be extra delicious thanks to those very edible and delectable leafy tops. I really hope that all of you Celery juicers are still out there, ready for us to blow your minds now that the crop is actually in season.  

Here's to all of that and then some!
Katie

PS:  If you're reading this and you're one of the folks picking up at the Broadway Market on Thursday, please be advised that the market will close one hour early (at 2pm instead of 3) this week so that the TFM crew can get set up for the Grit City Gala!

IN THE CSA SHARES THIS WEEK:

Tomatoes
Celery
Zucchini
Cucumbers
Lettuce
Blueberries
Plums or Gravenstein Apples

SEASONAL RECIPES & TIPS

MARINATED BEANS
WITH CELERY & RICOTTA SALATA
Ignacio Mattos

• 4 15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed

• 4 celery stalks, thinly sliced

• ⅔ cup extra-virgin olive oil

• 6 Tbsp. white wine vinegar

• 1 Tbsp. coarsely chopped thyme, plus more for serving

• Kosher salt

• 4 oz. ricotta salata (salted dry ricotta), crumbled

• Freshly ground black pepper

CONTINUE TO RECIPE

CHOCOLATE ZUCCHINI BREAD
This is the best of its kind, and it reminds me of not one but TWO of my most cherished people at this farm. My dear friend Ellie (yep, that wonderful Ellie who used to work with us here) went through a post-collegiate baking phase one summer, and one of the many delicious things Ellie baked up was the following recipe that a member Lore shared with her.  Lore has great taste in vegetables, and I don't just say that because we supply her with so many of them.  I genuinely look forward to hearing what Lore's cooking from week to week, and now thanks to her, I look forward to treating myself to this delicious treat every summer.  

• 2 (1oz) Squares Unsweetened Chocolate

• 1 1/2 C Sugar

• 2 C Zucchini, grated

• 2 C Whole Wheat Pastry Flour

• 1 tsp Salt

• 3/4 C Semi-Sweet Chocolate Chips

• 3 Eggs

• 1 C Vegetable Oil

• 1 tsp Vanilla Extract

• 1 tsp Baking Soda

• 1 tsp Cinnamon

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Melt chocolate squares in a double boiler until smooth. In a large bowl, combine eggs, sugar oil, grated zucchini, vanilla & chocolate; beat well. Stir in the flour, baking soda, salt & cinnamon. Fold in the chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. 

CELERY SALAD WITH DATES, ALMONDS & PARMESAN
Joshua McFadden, Six Seasons

• ½ cup raw almonds

• 8 celery stalks, thinly sliced on a diagonal, leaves separated

• 6 dates, pitted, coarsely chopped

• 3 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper

• 2 ounces Parmesan, shaved

• ¼ cup extra-virgin olive oil

• Crushed red pepper flakes

CONTINUE TO RECIPE