WILD HARE WEEKLY, SUMMER #16

Here we are at the penultimate week of the Summer season at Wild Hare.  We've used this cool but dry Monday morning to harvest bunched greens for the CSA, knowing full well that there are lightning bolts popping up all over the forecast. The guys have been crossing whatever we can off of the list before that brings us out of the field.  It is a bummer, because we'd like to start cutting vines and hauling in some of the winter squash to cure.  But, some days we have to take our to do list hour by hour.  I'll tell you this though, it is time to bust out some white beans--we've got Kale, Chard and Escarole coming at you.  There will be Super sweet Flavor King Pluots from Goosetail Orchard too, which are reminiscent of the Santa Rosa Plums that we enjoyed earlier on this season.  

Peeking out at the Winter Squash fields has me very aware of and thankful for all of the hard work that our crew has already put into the Fall and Winter crops over the Summer, not to mention the year round support of our CSA and the boost from our seasonal markets. This year's Fall Share will start without skipping a beat on Tuesday, October 1st, which is only two Tuesdays away. Thank you to those of you who have already signed up. If you haven’t done so already, please do so ASAP, either online or at the farm when you pick up your share this week.  You can always sign up online now, using the ONFARM code to temporarily bypass the online payment prompt, and make your payment during the first week.  Payments indeed make the farm-go-round, but approximate headcounts are incredibly helpful too.  

Many Thanks,
Katie

IN THE CSA SHARES THIS WEEK:

Bunched Greens
Escarole
Carrots
Onions
Garlic
Flavor King Pluots
Frozen Blueberries

SEASONAL RECIPES & TIPS

PLUOTS AND APRIUMS:  THE BEST OF BOTH PARENTS - NPR

BRAISED ESCAROLE WITH BEANS
Splendid Table

• 1 medium head escarole (about 1 pound; 450 grams)

• 1/4 cup (60 ml) olive oil

• 3 garlic cloves, thinly sliced

• Pinch of red pepper flakes

• Kosher salt

• 1 batch of white beans cooked according to these directions, OR about 2 ½ cups canned beans (a little less than two 15-ounce cans), drained and rinsed, plus 1 cup chicken stock

• 1/2 of a lemon

• Great-tasting olive oil, for finishing

• Grated Grana Padano or Parmesan, for finishing

CONTINUE TO RECIPE

CREAMY WHITE BEAN SOUP
WITH KALE, ROSEMARY & LEMON (VEGAN!)
The First Mess

• 1 tablespoon heat-tolerant oil, such as avocado or refined coconut oil

• 1 medium yellow onion, small dice

• 1 medium carrot, small dice

• 1 celery rib, small dice

• 2 cloves garlic, minced

• chili flakes or aleppo pepper, to taste

• 1 sprig fresh rosemary, minced

• 4 cups cooked navy beans (about 2 15-ounce cans, drained)

• 4 cups vegetable stock

• 2 tablespoons fresh lemon juice

• sea salt & ground black pepper, to taste

• 3 cups packed chopped lacinato kale (roughly 1 small bunch)

• big handful finely chopped flat leaf parsley

CONTINUE TO RECIPE

VANILLA BEAN PLUOT JAM
The View from Great Island

• approx 15 pluots (1 1/2 lbs, after pitting and chopping)

• 2 cups sugar (about 1 lb)

• juice of 1/2 a large lemon

• 1 vanilla bean

• 1 tsp vanilla bean paste (optional)

CONTINUE TO RECIPE