This is the last week of our Spring Season at Wild Hare, and I want to thank you all—our CSA members, customers, and crew for setting the farm up for a successful harvest season by supporting us during the “off” season.  Investing in our CSA, shopping at our little farm stand and sharing what we’re up to with friends and neighbors is what keeps us growing.  It sounds trite, but it is absolutely true.  We’ve all weathered so much over the past several years, and taking a lap around the field, I am overcome by the sheer gratitude that we’re still here and have a chance to learn and grow with every season and year.  Those strips of color that you see when you drive along River Road are quite literally a taste of things to come, but they also represent a great deal of commitment, diligence and more blessings and educated guesses than I could ever count.  Thank you so much for being willing to eat your vegetables—your favorites and those that you haven’t discovered yet—but mostly, thank you for caring so much about this farm. 

With that, I have the pleasure of sharing that we’re harvesting Green Garlic this week! (Finally!)  It took foreeever to size up this Spring, but that mid-May heatwave gave it more than a nudge.  The stalks are short this year, but they’re starting to round out at the ends.  Feel free to chop right through the bulbous part and keep going up the stalk to make the most of this tender and mild treat.  Green Garlic is still one of my favorites, because it brings out the best in so many other foods and requires minimal effort.  I’ve shared a few structured recipes below, but many of my very best, super last-minute meals start with a bit of olive oil, chopped up Green Garlic and whatever random vegetables or proteins I’ve got to use up in the fridge. 

The aforementioned heatwave has rearranged our harvest plans a little—we hadn’t anticipated picking radishes again so soon, but they’re ready and they look so pretty it almost isn’t fair.  (They’re unwashed and straight out of the field in that photo up there).  The hot temps also coaxed one of our three trial run varieties of specialty Broccoli into maturity, so we have just enough Gai Lan (Chinese Broccoli) for the Large Shares to sample this week.  We hope to have more in the early Summer, weather and aphids willing.  (They’ve got it bad for Wild Hare brassicas, but  so do I!)

Have a safe and relaxing Memorial Day Weekend.  We’ll see you for the start of our Summer Season on May 30th!

Many Thanks,
Katie

IN THIS WEEK’S FARMSHARES:

Asparagus
Green Garlic
Radishes
Lettuce
Gai Lan (Large Shares)
Frozen Blueberries OR Bonus Eggs

AT THE FARMSTAND
THIS WEEK

RECIPES & SEASONAL TIPS

“COPYCAT” EGG BITES WITH BACON & GRUYERE
Once Upon a Chef

• 4 slices bacon, diced

• 6 large eggs

• 1¼ cups (4% milkfat) cottage cheese

• 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)

• 2 tablespoons cornstarch

• Heaping ¼ teaspoon salt

• ⅛ teaspoon freshly ground black pepper

• ½ teaspoon hot sauce, such as Tabasco

CONTINUE TO RECIPE

STEVEN SATTERFIELD’S ROASTED ASPARAGUS
WITH GREEN GARLIC & RADISHES
Atlanta Magazine

• 1 pound standard or large asparagus

• 1 bunch radishes (reserve tops for another use)

• 1 stalk green garlic, thinly sliced (or 1 small garlic clove, finely chopped)

• Kosher salt

• Freshly ground black pepper

• 1 to 2 tablespoons extra virgin olive oil

CONTINUE TO RECIPE

GREEN GARLIC VINAIGRETTE
Food 52

• 4 tablespoons extra virgin olive oil

• 1 tablespoon champagne vinegar

• 3 cloves finely chopped green garlic

• 2 tablespoons freshly squeezed meyer lemon juice

• 1 tablespoon toasted pine nuts

• a pinch of sugar

• salt + pepper to taste

CONTINUE TO RECIPE

FRIED EGGS WITH GARLICKY GREEN RICE
(Try this with your Green Garlic & Radish Tops!)
Sarah Copeland, NYT Cooking

• 2 cups brown or white basmati or long-grain rice, rinsed and drained

• ½ teaspoon kosher salt, plus more for seasoning

• 2 tablespoons olive oil

• 4 large eggs

• Black pepper

• ½ small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)

• ½ bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)

• ½ bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)

• 4 garlic cloves, finely chopped

• 1 jalapeño, seeded and finely chopped

• 4 small pink radishes or 1 large watermelon radish, thinly sliced

• 4 ounces cotija cheese or queso fresco

• 2 limes, cut in wedges

• Hot sauce, for serving (optional)

CONTINUE TO RECIPE

RICOTTA DUMPLINGS WITH ASPARAGUS & GREEN GALRIC
Andy Baraghani, Bon Appetit

• 2 cups whole-milk ricotta

• 1 cup finely grated Grana Padano, plus more (for serving)

• 1 large egg, room temperature

• 1 egg yolk, room temperature

• 2¼ teaspoons kosher salt, plus more

• ¼ cup all-purpose flour, plus more

• 8 ounces asparagus, trimmed, cut into 1-inch pieces

• 2 cups chicken stock or low-sodium chicken broth

• 1 green garlic stalk, pale green and white parts, thinly sliced crosswise

• 3 tablespoons unsalted butter, cut into pieces

• 2 tablespoons chopped chives

• 2 teaspoons fresh lemon juice

• Kosher salt, freshly ground pepper

• Olive oil (for drizzling)

CONTINUE TO RECIPE