Fall 2023 #11/11: Wrapping Up the 2023 Harvest Year
After 48 straight weeks of harvest, with a whole lot of seeding, weeding, planting and packing across four seasons, we’re wrapping up the 2023 growing year at Wild Hare. As I type, the crew is gathering one last mix of gorgeous Mustard Greens from the hoophouse, and Mark is putting together an array of squashes and roots for folks to choose and enjoy before we button up the root cellar for a bit. There are lots of choices this week, so think back through your favorite soups, think ahead to your holiday meals, or by all means, scroll through the ones I’m sharing this week. (I’m sending you off in truly tasty form:)
This means that Tuesday and Wednesday are your last opportunities to stop by and stock up this year. We’ll have plenty of extra Fall and Winter vegetables on hand as well as an array of heirloom and new varieties of apples, the first bit of new crop Winter citrus, Jody’s (amazing) Honey and a freshly roasted batch of beans from Grounds for Change. After that, Wild Hare will be totally closed for a month while we and the crew take a much needed Winter Break and spend time with loved ones. We will reopen on Tuesday, January 16th, 2024, which is also the starting date for the 2024 Winter CSA. If you haven't filled out your Priority Registration for 2024 or grabbed a spot on our Waiting List, please do!
It is hard to believe, but the new year will mark nine (big) years of being in (small) business at Wild Hare Organic Farm. It is truly a wonder, and you should know that when Mark and I sit with our cups of coffee in the morning, we inevitably find ourselves marveling at how lucky we have been to look around years and find ourselves, our family, our crew and our fields, enveloped by a community of people who support, appreciate, and care so much about our farm and the work that we do. If you’re reading this, you’re probably one of the reasons our farm has been able to grow over the years, and to put it bluntly, survive. Thank you for trusting in Mark and I and for provided the support that we’ve needed to take risks and evolve over the past nine years. As a tiny example, Mark and I realized in late August/early September that most of the crops we were working with at that point in the year—everything from that Sweet Corn to those Melons and those snazzy little Peppers —none of them were things that we grew prior to 2020. Farming may be inherently onerous, but I’m heading into year ten, beyond thankful that for the opportunity to give it another go. Who knows what we’ll try next:)
In the meantime, I wish you peace, joy and comfort in the coming weeks.
MANY Thanks,
Katie
IN THIS WEEK’S FARMSHARES:
Mustard Greens Mix
Mix & Match: Celery Root, Rutabagas, and/or Parsnips
Carrots
Mix & Match Squash
Eggs and/or Frozen Blueberries
RECIPES & SEASONAL TIPS
RISOTTO WITH PARSNIPS & GREENS
David Tanis
½ pound parsnips, not too large
Salt and black pepper
Olive oil
½ pound kale, broccoli rabe or mustard greens
1 large onion, finely diced
1½ cups arborio rice
¼ cup dry white wine or vermouth
4 cups unsalted chicken or vegetable broth, or more if necessary
2 tablespoons butter
3 garlic cloves, minced
8 sage leaves, roughly chopped
Pecorino Romano or Parmesan cheese, for grating
SPICY GINGER CHICKEN & RUTABAGA SOUP
Dishing Up the Dirt
Carcass and bones from one 3-4 pound roasted chicken, with some meat still left on
4 cups chicken stock or broth
4 cups water
2 tablespoons cooking fat of choice (butter, oil, ghee, bacon fat)
1 medium sized onion, thinly sliced
4 cloves of garlic, chopped
3 tablespoons freshly grated ginger
fat pinch of salt and pepper
2 teaspoons dried thyme
2 medium-sized parsnips, chopped
1 medium-sized rutabaga, peeled and chopped
1-2 tablespoons fermented chili paste
ROOT VEGETABLE GRATIN
Alison Roman
4 tablespoons unsalted butter, divided, plus more for baking dish
1½ cups coarse fresh breadcrumbs
1½ cups grated Parmesan, divided
6 sprigs thyme plus 1 Tbsp. leaves
Kosher salt and freshly ground black pepper
3 cups heavy cream
1 cup low-sodium chicken broth
1½ pounds celery root, peeled, sliced 1/16” thick
1 pound rutabaga, peeled, sliced 1/16” thick
1 pound turnips, peeled, sliced 1/16” thick
1 pound Yukon Gold potatoes, peeled, sliced 1/16” thick
2 garlic cloves, thinly sliced
KOHLRABI SLAW
WITH HORSERADISH & CANDIED SUNFLOWER SEEDS
Yotam Ottolenghi
20g sunflower seeds
1 tbsp maple syrup
70ml olive oil
1 tsp nigella seeds, lightly crushed in a mortar
2 kohlrabi, peeled and cut into 3mm-thick matchsticks
2 carrots, peeled, halved lengthways and cut on a diagonal into 3mm-thick pieces (300)
20g parsley, roughly chopped, plus 1 tbsp extra to serve
150g Greek yoghurt
20g fresh horseradish, peeled and finely grated (or 40g good-quality creamed horseradish)
1 tbsp lemon juice
Fine sea salt and freshly ground black pepper
PUMPKIN GINGERBREAD
Simply Recipes
1 1/2 cups (200 g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (240 ml) pumpkin puree (canned or homemade**)
1/2 cup (1 stick or 112 g) butter, melted
1/2 cup dark brown sugar
1/2 cup (120 ml) unsulphured molasses (not blackstrap which can be too bitter)
1 tablespoon finely minced candied or fresh ginger (optional)
2 eggs, beaten
3 tablespoons water
1/2 cup raisins (optional)
PRESSURE COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH
Sarah DiGregorio
2 tablespoons canola oil
1 large red onion, finely chopped
Kosher salt
1 (4-inch) piece fresh ginger, peeled and minced (about ¼ cup)
6 large garlic cloves, chopped
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon ground turmeric
¾ teaspoon cumin
½ teaspoon hot smoked paprika
½ teaspoon ground ginger
¼ teaspoon ground cayenne
⅛ teaspoon ground cloves
Black pepper
1 tablespoon tomato paste
1 cup chicken stock
¼ cup fresh lemon juice (from about 1 large lemon), plus more to taste
2 pounds boneless, skinless chicken thighs
8 dates, such as Medjool, pitted and halved
1 (2- to 2½-pound) butternut squash, peeled, halved lengthwise, seeded and cut into 1-by-3-inch wedges
1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)