Summer Begins at Wild Hare!
We’re kicking off the 2023 Summer CSA Season tomorrow, Tuesday, May 30th! In addition to our typical (Tuesday 12-7) and Wednesday (10-5) schedule at the farm, we’ll extend our hours to be open on Saturdays (9am-2pm) through the end of September for weekend shopping and CSA pickups. The crew has been hard at work over the past few months in anticipation of growing for you this Summer, and with that, I’m truly excited to welcome everyone—from our continuing and long-time CSA members to those who are brand new, not to mention neighborhood shoppers to what is already shaping up to be a great Summer. After things settle this week, we hope to open the next handful of spots to folks on our CSA waiting list. Thank you for being patient and stay tuned! In the meantime, here’s a bit of info (and maybe a refresher course) on what you need to know about summertime at Wild Hare:
WILD HARE WEEKLY
Not every newsletter is as long as this one (I promise!), but I write and send the Wild Hare Weekly every Monday, outlining a bit of what we're up to on the farm, what we're harvesting, what's tentatively going the CSA shares, what's in season and for sale at the farm stand, and most importantly, helpful ideas for storing and cooking with the produce that you’re taking home. There’s even an archive of past newsletters for you to check out on our website. This week, I’m very excited about our fresh Green Garlic, tender Red Russian Kale and our first field-grown Lettuces of the year! Scroll down for our favorite recipes, and know that I love to share as many member-recommended recipes as I can. If you make something tasty, share it!
DO I HAVE TO BE A CSA MEMBER TO SHOP OR VISIT THE FARM? You don’t have to be a member to shop or visit the farm; however, members of the CSA receive a 10% discount on most at the farmstand and can pick herbs and cut flowers from our self-pick gardens free of charge.
WHEN DO I PICK UP MY CSA SHARE AT THE FARM & WHAT DO I BRING? The farm is open on Tuesday from 12-7pm, Wednesday from 10am-5pm and Saturdays from 9am-2pm for standard CSA pickup and for farmstand shopping. Unless otherwise requested, CSA Shares are self-assembled along our “buffet style” line of tables. We have produce roll bags at the farm, but feel free to bring whichever baskets, bags or containers that you like to use.
WHAT ABOUT CSA PICKUPS AT NORTH 47 BREWING (BROWNS POINT)?
The folks at North 47 Brewing Company in Browns Point are generous enough to host CSA Pickups on Wednesdays from 4-7pm. Shares are pre-packed at this location, so we ask that folks pre-register for pickups ahead of time.
ADD-ONS TO MY SHARE (EGGS, SALAD MIX & BREAD):
Our farm fresh Eggs, Salad Mix and Bread Shares are separate, add-on items/not automatically included. If you're not sure if you've signed up for an add on of one or more of these items, please check with a staff member before taking them.
· Salad Mix is back for Summer! Salad Shares will be pre-packed for you to collect near the reach-in refrigerators at the end of the CSA “buffet” line. If you’d like to add a Salad Share to your pickup going forward, please let us know.
· Egg Shares—bring a carton if you have one! We still have egg shares available for Summer! CSA members pay only $4.50/half dozen or $9/dozen for Certified Organic Eggs from our Pasture Raised Hens.
· Bread Shares will still be on the shelves behind the counter with Katie for the time being. If you’d like to research your bread options, take a look here.
WHAT IF I CAN'T MAKE MY PICKUP?
As always, if you have trouble (planned or otherwise) making your scheduled pickup, we can arrange for an alternative option at the farm if you give us a heads up. Just call, text or email the farm and we can come up with an option for you. Vacations and planned absences are a great opportunity to send a family member, neighbor, or friend in your place, or if you'd like, we can donate your share to someone in need.
.......And most importantly, know that we're glad to have you and we'll be here to greet you and walk you through it all when you arrive.
Here’s to Summer!
Katie
IN THIS WEEK’S FARMSHARES:
Lettuce
Green Garlic
Tokyo Turnips or Radishes
Red Russian Kale/Bok Choy and/or Gai Lan
Cosmic Crisp Apples or Bonus Eggs
**We try our best to make sure that these items are available for all days of pickup; however, we do have to make substitutions on occasion—especially if a crop surprises us!
AT THE FARMSTAND THIS WEEK
RECIPES & SEASONAL TIPS
HOW TO COOK WITH GREEN GARLIC - Bon Appetit
29 BEST RADISH RECIPES - Love & Lemons
SARAH COPELAND’S ANY VEGETABLE STIR-FRY - NYT Cooking
GREEN SALAD WITH RADISHES (and a CLASSIC VINAIGRETTE)
Brooklyn Supper
8 small radishes, sliced very thin
Sea salt
6 cups lettuce leaves, torn into bite-sized pieces
3 - 4 tablespoons classic vinaigrette (recipe linked)
2 tablespoon chives, chopped
2 chive blossoms, optional
Flaky sea salt and black pepper to taste
RAPINIKORIZO (aka,Farmer Katie's take on Greek Spinach Rice (Spanakorizo) using the tastiest greens things of moment)
1 red onion finely chopped
4 cloves of garlic (or 1 bunch green garlic or 2 garlic scapes), chopped
1/2 cup long grain rice
1 pound fresh leafy greens (rapini, spinach, kale, mustard or whatever you need to use!)
1 cup Water
Salt and pepper to taste
2 tablespoons olive oil
1 lemon
In a large pot or skillet, heat olive oil over medium heat. Add onion and cook until soft (about 2-3 min). Add the garlic and rice, stirring to toast over medium-low heat for another 3 minutes or so. Add the greens, cover and cook until they lose most of their volume. Add the water, salt and pepper to taste. Cover and simmer, stirring occasionally until all of the liquid is absorbed and the rice is cooked (about 25-30 minutes). Add more water as needed. After the rice is nice and tender, stir in the juice of one lemon and serve. You can serve this as is or with feta, beans or even browned sausage stirred in at the end.
GREEN GARLIC & KALE PESTO
Aria Adjani
4 small fresh green garlic or 1 large garlic clove, blanched
1 medium bunch of kale, tough bottom stalks removed and leaves blanched
juice of 1/2 fresh lemon, or more to taste
1/2 tsp red pepper flakes
1/2 tsp sea salt, or more to taste
1/3 cup extra virgin olive oil
2 heaping TBS soft plain goat cheese
1/4 cups grated pecorino, plus more for topping
1/4 cup pasta water 1 box your favorite whole grain pasta
CONTINUE TO RECIPE
CHINESE BROCCOLI STIR FRY WITH GARLIC SAUCE
Food 52
3 to 4 lbs Chinese broccoli, about 6-8 tightly packed cups (alt. Broccolini, see notes)
2 tbsp avocado oil
2 tsp grated garlic cloves
1/2 tsp coarse sea salt, divided
1-2 tsp toasted sesame oil, garnish
1 tbsp coconut aminos, garnish
APPLE & CHEDDAR CRISP SALAD
Smitten Kitchen
1 small shallot, minced
3 tablespoons (45 grams) apple cider vinegar
1/2 teaspoon smooth dijon mustard
1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt
6 tablespoons (80 grams) olive oil
Salt and freshly ground black pepper
1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated
1 cup (85 grams) sliced almonds
2 tablespoons (15 grams) powdered sugar
1/4 teaspoon ground cayenne
5 ounces (140 grams) kale leaves, any variety, cut into thin ribbons [see Note]
1 large crisp apple, halved, cored, and cut thin
CONTINUE TO RECIPE
APPLE DUTCH BABY
Leigh Ann Wilkes
4 Tbsp butter
2-3 Gala apples sliced thinly
3/4 cup flour
3/4 cup milk
1/2 tsp salt
1/4 tsp baking powder
1 Tbsp sugar
4 eggs
RADISH SALAD WITH BLUE CHEESE
Everyday Food
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon Worcestershire sauce
coarse salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots trimmed and peeled
15 medium-size red radishes (about 6 ounces) ends trimmed, thinly sliced
1 head iceberg lettuce cored and torn into bite-size pieces