Weeding, watering, trellising, planting, picking and mowing—we’re doing all of that and then some this week. There’s a great deal of energy pouring into the care and fruition of Summer crops, but already, the crew is tending to next year’s parsnips, seeding winter brassicas, and in Mark’s case, working in cover crop and getting things so that beds are ready for everything…everywhere all at once. He’s clocking long hours on the tractors to stay ahead on these loooongest days of Summer, but he’s always been the type to pack plenty of life into a day. We’ve got a fun list of fresh harvestables to work with heading into the week. Sunshine and Salad Mix are plentiful, and in addition to a second round of Sugar Snap Peas, we’ll have bunches one of my other favorite snacking vegetables—Kohlrabi. A literal cross between a cabbage and turnip, kohlrabi tastes like a sweet broccoli stem. The summertime varieties of this vegetable are smaller than the winter storage counterparts. Their skins are tender, and they’ve still got their tasty top leaves. There are plenty of ways to actually prepare and cook Kohlrabi, but more often than not, I slice it into half moons, about 1/4 inch thick, and dip it into hummus. It makes a unique and yummy addition to a vegetable tray (or lunchbox!).

We’ve also got a rotation of Frisee ready for harvest in the morning. I know there are some hardcore Frisee fans out there are going to rejoice at another seasonal opportunity to wilt those leaves down with a hot bacon dressing, warm runny egg, and/or sauteed mushrooms for a weekend brunch. Last Summer, folks were thinking beyond the bowl, creatively piling theirs onto Burgers, grilled Bratwurst, and Egg Sandwiches. So clever, right?! Perhaps alongside a Double R Daiquiri or refreshing Rhubarb Mocktail?

A quick note about this Saturday—Wild Hare will close at 1pm on Saturday, June 17th. We’re closing up shop an hour early so that our kiddo can have both Mom and Dad in the audience at her end-of-year recital. Feel free to come by to shop or pick up your shares between 9am-1pm or let me know if you’d like a prepacked share after hours. We’re happy to help out. Thank you for your understanding and support!

Best Wishes,
Katie

PS: Congratulations to the Class of 2023 and their families! (And an extra special shoutout to Emilie, a member of the Wild Hare crew, who is graduating this week:)

WILD HARE WILL CLOSE AT 1PM
(AN HOUR EARLY) ON SATURDAY, JUNE 17TH

IN THIS WEEK’S FARMSHARES:

• Lettuce

• Kohlrabi

• Sugar Snap Peas

• Frisee

• Rhubarb (*might* be Cherries instead by the weekend, but no promises:)
  
  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

SUGAR SNAP PEA SALAD
Claire Saffitz

• ¾ cup buttermilk

• 3 Tbsp. plain whole-milk Greek yogurt

• 2 Tbsp. fresh lemon juice

• 1 small garlic clove, finely grated

• A large pinch of kosher salt

• 8 oz. sugar snap peas, strings removed, thinly sliced

• 2 Tbsp. extra-virgin olive oil, plus more

• 1 tsp. finely grated lemon zest, plus more

• Flaky sea salt

• Freshly ground black pepper

  CONTINUE TO RECIPE

  
  
  

GRILLED SUGAR SNAP PEAS
WITH SPICY PEANUT SAUCE
Dishing Up The Dirt

• 1/2 cup natural peanut butter

• 1/4 cup reduced-sodium tamari or soy sauce

• 3 Tablespoons rice vinegar

• 2 Tablespoons honey

• 1 1/2 teaspoons freshly grated ginger

• 1 large clove of garlic, minced

• 1/4 teaspoon red pepper flakes (if you are sensitive to spice try 1/8 teaspoon first)

• 2-3 Tablespoons of water

• 1 pound sugar snap peas

• 1 Tablespoon olive oil

• pinch of salt

CONTINUE TO RECIPE

FRIED EGG SANDWICHES WITH BLEU CHEESE (AND FRISEE!)
Smitten Kitchen

• 2 ciabatta rolls

• 1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)

• 1 bacon slice, preferably thick-cut

• 1 tablespoon minced shallot (from 1 small)

• 1 teaspoon smooth Dijon mustard

• 4 teaspoons red wine vinegar

• Salt and freshly ground black pepper

• 1/4 cup crumbled blue cheese

• 1 to 2 teaspoons unsalted butter, divided

• 2 large eggs

• Salt and freshly ground black pepper
  CONTINUE TO RECIPE

  
  
  

FRISEE SALAD WITH BACON VINAIGRETTE
Molly Baz

• ¼ baguette

• 6 oz. thick-cut bacon (about 6 slices)

• 1 large shallot

• ½ small bunch chives

• 8 cups frisée (about 1 large head)

• 3 Tbsp. extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• ¼ cup red wine vinegar, plus more

• 1 Tbsp. honey

• 2 large eggs

CONTINUE TO RECIPE

LENTIL KOHLRABI SALAD
Chocolate & Zucchini

• 1 cup French green lentils, rinsed (substitute other lentils if unavailable)

• 1 small onion or shallot, quartered and thinly sliced

• 1 medium kohlrabi

• 3 tablespoons sunflower seeds, toasted

• a few pinches of ground cumin

• a glug of toasted sesame oil

• a glug of cider vinegar

• sea salt, freshly ground pepper

CONTINUE TO RECIPE

ANDREA BEMIS’ KOHLRABI APPLE SLAW
Love & Lemons

• 1/4 cup extra-virgin olive oil or hazelnut oil

• 1 tablespoon apple cider vinegar

• 2 teaspoons honey

• 1 teaspoon whole grain mustard

• 1/2 teaspoon fine sea salt

• 1 large apple, cored and cut into matchsticks

• 1 medium kohlrabi, peeled and cut into matchsticks

• 1/4 cup thinly sliced red onion

• 1/4 cup toasted chopped hazelnuts

• 1/4 cup finely chopped parsley, more for garnish

• Freshly ground black pepper

  CONTINUE TO RECIPE
  

KATIE’S QUICK RHUBARB SAUCE
2 C Rhubarb, chopped
Juice of an Orange
2 T Sugar or Honey
1/4 C Water

Combine ingredients in a small saucepan, stirring occasionally to keep any sugars from burning, and bring to a boil.  Then, turn the heat down to low, allowing the mixture to simmer and soften for about 8-10 minutes.  Remove from heat, then cool and serve with your favorite bowl of of yogurt, oats or ice cream.