WILD HARE WEEKLY WINTER #9/9

We’ve reached the beginning of the end of Winter. On Saturday afternoon, I watched Mark take off into the field on a tractor, hoping to make the most of a dry (enough) window of sky and soil to get a few beds ready for a round of Favas and Green Garlic to go in this week.  After a few passes with various implements, he paused and rubbed his head a few times before he leaned back in the seat, turned over his shoulder, smirked and said, “Well, I guess the farm gets to tell me what to do for the next several months.”  Days later, I’m still not sure if he’s all that mad about it.  This was of course after he’d spent the week sorting out shipments of seeds, collating spreadsheets, shuffling pallets of long-awaited potting soil so that the crew could get tomatoes seeds sown and he could get a greenhouse seeded on schedule (which they did!).  Somewhere in the course of things, he had to fix two separate broken pipes and make emergency repairs at dusk.  That’s almost as sure of a sign of Spring’s imminence as a flourish of crocuses will ever be. 

We’re wrapping up our Winter Season with a harvest of Leeks on a drizzly March Monday.  This is only our second attempt at overwintering Leeks at Wild Hare, and they’re a solid example of a crop that we’re committed to plugging away at and improving upon from year to year.  Culinarily speaking, they’re an exciting addition to all the roots, tubers and squashes that are still the basis of our local food supply until Spring really gets cranking.  I heard someone claim that this week marks the end of “Soup Season,” and while I disagree wholeheartedly, you’ll have everything you need to go out with a bang as far as Winter Stews are concerned—or to enjoy Pi Day on Tuesday or an Irish inspired Feast this weekend.  I’ve been awaiting the perfect chance to share Shannon’s favorite recipe for Guinness Stew, which is just begging to be served overtop a golden bowl of Rutabaga Champ or sweet Parsnip Puree.  Thank you so much for making your way out to the farm over the coldest months of the year, for taking up the charge of eating in season along with us this Winter, and setting us up for the best Springtime possible. Here we go!

Many Thanks,
Katie & Mark

IN THE FARMSHARES THIS WEEK:

Leeks
Potatoes
Rutabagas and/or Parsnips
Jazz and/or Kanzi Apples
and one last Winter Squash

SEASONAL RECIPES, TIPS & INFO:

POTATO LEEK SOUP (DAIRY FREE)
Love & Lemons

• 3 tablespoons extra-virgin olive oil, divided

• 4 cups chopped leeks, white and light green parts (about 3 large leeks)

• 3/4 teaspoon sea salt

• 4 garlic cloves, chopped

• 1 tablespoon white wine vinegar

• 4 cups vegetable broth

• 1 pound Yukon gold potatoes, about 3, chopped

• 1½ cups cooked white beans, drained and rinsed

• ½ tablespoon fresh lemon juice

• ½ teaspoon Dijon mustard

• Freshly ground black pepper

• Chopped pine nuts and parsley for garnish, optional

• Pinch of red pepper flakes, optional

CONTINUE TO RECIPE

LEFTOVER CORNED BEEF HASH WITH ROOT VEGETABLES
Marie Bostwick

• 1 lb potatoes (any type)

• 3 large carrots

• 3 parsnips

• 2 large shallots

• 2 t olive oil

• 1 T minced fresh rosemary

• 1 t garlic powder

• Kosher salt

• Fresh ground pepper

• Cooking spray

• 12 oz. cooked and diced corned beef

• 4 eggs (optional)

CONTINUE TO RECIPE

SMOKED SALMON, LEEK & POTATO HASH
Diana Henry

• 2 large leeks

• 15g butter

• Salt and pepper

• 50ml vermouth or dry white wine

• 1 tbsp olive oil

• 300g leftover cooked waxy potatoes

• 125g smoked salmon, torn into broad strips

• 100g sour cream

• 1½ tbsp roughly chopped dill

  CONTINUE TO RECIPE

POTATO, LEEK & GRUYERE PIZZA
Cook for Your Life

• 1 tablespoon olive oil

• 4 medium leeks, white and light green parts only, sliced (about 2 cups)

• 1 tablespoon fresh thyme leaves

• Salt and black pepper, to taste

• 1 ball pizza dough

• 1½ cups grated Gruyere, or to taste

• 3 medium Yukon Gold potatoes, sliced very thin on a mandolin or box grater, soaked in cold water

CONTINUE TO RECIPE

PARSNIP SOUP WITH LEEKS & PARSLEY
Simply Recipes

• 2 tablespoons butter

• 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

• 1 1/2 to 2 pounds parsnips, peeled and chopped

• 2 tablespoons extra virgin olive oil, plus more for garnish

• 1 to 2 teaspoons kosher salt

• 4 cups chicken stock (use vegetable stock for vegetarian option)

• 2 cups water

• 2 strips lemon zest, 1 x 2 inches each

• 2 cups finely chopped fresh parsley (reserve a little for garnish)

• 1 tablespoon lemon juice

• Freshly ground black pepper, to taste
  
  CONTINUE TO RECIPE

CREAMED LEEKS & EGGS ON TOAST
Ali Slagle

• 1 lemon

• 2 Large leeks

• 4 slices crusty bread

• 1 1/3 cups heavy cream

• Kosher salt

• 8 eggs

• 4 tablespoons butter, divided

• Freshly ground black pepper

• Freshly grated Parmesan

  CONTINUE TO RECIPE