We're very excited to have the the first round of our beloved Wild Hare Organic Tomato Plants for sale at the farm starting this week, along with Italian Basil and a few Sugar Snap Peas!  From slicers to saucers, heirlooms to cherries, growing tomato plants for gardeners has become one of my favorite things that we do at Wild Hare, and I'm thankful that we have the opportunity to do it all again this year.  We'll have sixteen wonderful varieties to start with, potted up and ready for you to plant at home.  You can mix and match tomato plants $5 each, 3 for $13, or 5  for $20! (CSA members receive their 10% discount...its the cherry (tomato) on top!)  I'll post what we have at the start of each week until they're gone, alongside all of the other goodies in the farmstand in a given week.   So, stop on by for your plants...and grab a dozen eggs from these super duper hens while you're at it!

That blast of warm sunny weather did us fairly well, but it definitely coaxed the Raab beyond the point of edibility. You’ll be able to see big tufts of flowering yellow from River Rd (until we mow them, ceremoniously). Thankfully, the crew was able to take one last pass through the Purple Sprouting Broccoli today, and it is a robust harvest—well suited to a big pot of Broccoli Cheese Soup or popping onto the grill. Yep, it is amazing what a little sunlight can do. Mark was able to work several acres of the field, turning cover crop into the soils and putting an old-but-new-to-us plow to use. He’s been rehabbing tools during the off season, and he’s excited to see what this one does in terms of stubborn grasses for us. And for once, the crew got to work a full day or two without rain for the first time in nearly a month, and they put in some great work transplanting, trellising and potting things up for the next rotation. We’re heading into two very challenging weeks of farmwork, so I’m both rooting for our team and thanking my lucky stars that we have such a great crew of people to work alongside.

Have a great week!
Katie

IN THIS WEEK’S FARMSHARES:

Purple Sprouting Broccoli
Red Radishes
Yellow Onions
Frozen Blueberries
Apples or Bonus Eggs

-AT THE FARMSTAND THIS WEEK -

SEASONAL RECIPES, TIPS & INFO:

BROCCOLI & CHEDDAR QUESADILLAS
Simply Recipes

• 2 cups broccoli florets

• 12 ounces grated cheddar cheese (about 4 loosely-packed cups)

• 4 large 12-inch flour tortillas

• Vegetable oil, for tortillas

• 1 medium avocado, sliced thin or chopped for serving

• Sour cream, for serving

CONTINUE TO RECIPE

SPICY HONEY CHICKEN & BROCCOLI
Yasmin Fahr, NYT Cooking

• 2 tablespoons olive oil

• 1tablespoon honey

• 2heaping tablespoons jarred pickled jalapeños, plus 1 to 2 tablespoons of the pickling liquid

• 1½ pounds boneless, skinless chicken thighs, cut into 1- to 1½-inch pieces

• Kosher salt

• 1small head broccoli, florets cut into bite-size pieces (3 to 4 cups)

• ½cup crumbled feta

 CONTINUE TO RECIPE

SAVORY DUTCH BABY
Claire Saffitz, Bon Appetit

• 3 large eggs, room temperature

• ¾ cup whole milk, room temperature

• 3 tablespoons unsalted butter, melted, slightly cooled, divided

• ½ cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

CONTINUE TO RECIPE

HARRY STYLES’S DUTCH BABY WITH RHUBARB
Ruby Tandoh

• 150g rhubarb, cut into 3–4cm chunks

• 30g caster sugar

• 1/2 tsp ground cinnamon

• 1 star anise
  For the batter:

• 50g caster sugar

• 2 large eggs

• 100ml milk

• 60g plain flour

• 1/4 tsp ground cinnamon

• Pinch of ground nutmeg

• Pinch of salt

• 25g butter

CONTINUE TO RECIPE

MEXICAN PICKLED JALAPENOS & RADISHES
Dora’s Table

• 1 lb Red radishes sliced ¼ inch thick

• 1 lb. Carrots peeled, sliced ¼ inch thick

• ½ lb Jalapeños

• 1 Onion, white large, sliced thinly

• 4 sprigs Oregano fresh

• 3 sprigs Thyme fresh

• 1 Bay leaf

• ¼ cup Olive oil

• 2 tbsp. Salt kosher

• 5 cups White vinegar

• ½ cup Water
  
  CONTINUE TO RECIPE