….Oh, and Certified Organic Washington Cherries too!
Now that we’re a few days beyond the solstice, the first signs of our fruiting season are visible in the field (as are the weeds:). Pale little Blueberries are putting on color slowly but surely, and the Sugar Snap harvest is winding to a close (be sure to snag your last few little pods at the farm stand this week). And perhaps the most palpable sign of Summer— Zucchini and Summer Squash have come on just in time for holiday grilling, and so have the Fava Beans! I love growing and eating fresh Fava Beans, and it seems like they only get more and more popular among our customer base with every year. Fresh beans are such a fleeting treat, and if you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some ideas for putting yours to use. And if you're looking for a way to enjoy them without the fuss (or the stove), and impress your family grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack. Favas also make a great pairing with Escarole, and there were a few more heads out there for this week. For as many years as our kiddo can remember, we've clocked some serious time on the porch pulling big broad beans out of their pods and skins, snacking on a few raw ones before cooking them up for dinner. It takes a bit of extra work, but an opportunity to slow down and pass the time together is something I relish, even if she’s in charge of the playlist these days.

Quick reminder, the farm will be open for regular hours this week; however, we will close early on Tuesday, July 4th (we’ll be open 12-4pm that day and resume regular hours on Wednesday 10-5 and Saturday 9-2). If you’re travelling, please let us know in advance f you need to make alternate pickup arrangements or if you’d like us to donate your produce.

Thanks and have a great week!
Katie

WILD HARE WILL CLOSE EARLY AT 4PM
ON TUESDAY, JULY 4TH

IN THIS WEEK’S FARMSHARES:

• Fava Beans

• Escarole or Bunched Greens, choice of assorted Kale, Chard & Collards

• Lettuce

• Kohlrabi

• Cherries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

FAVA BEANS:  HOW TO COOK, SOAK, PEEL & FREEZE - Tori Avey
FAVA BEANS, TWO (EASIER) WAYS - Chocolate & Zucchini 
17 CHEFS ON THEIR FAVORITE WAYS TO COOK FAVA BEANS - Food & Wine

GRILLED ZUCCHINI WITH BIG BEANS,
KALE & MUSTARD VINAIGRETTE
Food 52

• 1 pound gigante or royal corona beans, soaked overnight (or Fresh FAVAS!-KG)

• 1 yellow onion, halved

• 10 sprigs thyme (optional)

• 1 shallot, minced

• 1/2 cup extra-virgin olive oil

• 1/4 cup whole-grain mustard

• 1 lemon, zest and juice

• 2 tablespoons apple cider or red wine vinegar

• 1 teaspoon honey

• Kosher salt

• 5 parsley stems, roughly chopped

• 5 dill stems, roughly chopped

• 4 medium zucchini and/or summer squash, cut into long wedges or planks

• Freshly ground black pepper

• 1 bunch kale (any variety), washed, stripped, and cut into ribbons

CONTINUE TO RECIPE

FAVA, FARRO, PECORINO & SALAMI SALAD
Joshua McFadden

• 2 1/2 pounds fava beans in their pods

• 2 cups farro, cooked and cooled

• 1/4 pound salami, cut into 1/4-in.-thick slices and then into 1/4-in. dice

• 4 ounces pecorino fresco cheese*, cut into 1/4-in.-thick slices and then into 1/4-in. dice

• 1/2 bunch scallions, trimmed (including 1/2 in. off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well

• Red wine vinegar

• 1/4 teaspoon dried chile flakes

• Kosher salt and freshly ground black pepper

• 1/2 cup loosely packed flat-leaf parsley leaves

• 1/4 cup loosely packed mint leaves

• Extra-virgin olive oil

CONTINUE TO RECIPE

FAVA BEAN & GREENS RISOTTO
Sunset Magazine

• 4 ounces diced pancetta

• 1 qt. reduced-sodium chicken broth

• About 2 tbsp. olive oil

• 4 green onions, sliced

• 1/2 cup finely chopped fennel bulb

• 1 cup Arborio or sushi rice

• 1/4 teaspoon kosher salt

• About 1/2 tsp. pepper

• 2 tablespoons unsalted butter

• 2 qts. lightly packed fava greens* (leaves and tender sprigs) or leaves from mature (not baby) spinach

• 1 1/2 cups shelled fava beans

• About 1/2 cup grated pecorino or parmesan cheese

CONTINUE TO RECIPE

ZUCCHINI PASTA WITH FAVA BEANS & LEMON THYME BUTTER
Honest Cooking

• 2 large zucchinis

• ½ cup shelled fava beans

• 1/2 tbsp. butter or ghee

• 1 clove of garlic

• 1/8 tsp. cumin powder

• 2 sprigs thyme

• 1 tbsp. olive oli

• Juice of ¼ lemon

• Salt and Pepper to taste

• Parmigiano for garnishing (optional)

CONTINUE TO RECIPE

CHERRY ALMOND DUTCH BABY
Smitten Kitchen

• 3 large eggs

• 2 tablespoons granulated sugar

• 3/4 cup all-purpose flour

• 3/4 cup milk

• 1/2 teaspoon almond extract (more or less to taste)

• Pinch of salt

• 4 tablespoons butter

• 2 cups pitted sweet cherries

• 1/2 cup sliced almonds, well-toasted

• Powdered sugar

• Lemon wedges

CONTINUE TO RECIPE

SPICY KOHLRABI NOODLES
Love & Lemons

• 2-3 kohlrabi

• 4 oz. cooked (and cooled) rice noodles

• ½ jalapeño, sliced and/or a few thai red chiles

• ½ avocado, sliced

• herbs: cilantro, basil, and/or mint

• handful of crushed peanuts

• sriracha, to taste

• extra lime slices

• optional: tofu or a protein of your choice

• juice and zest of 1 lime

• 2 tablespoons fish sauce (or soy sauce or tamari)

• 2 tablespoons rice vinegar

• 1 clove of garlic, minced

• 1 teaspoon minced ginger

CONTINUE TO RECIPE

CRETAN MASHED BROAD BEAN SKORDALIA
Diane Kochilas

• 2 cups fresh broad beans shelled

• 1/4 cup lemon juice

• 3-4 Tbsp. water

• 2 garlic cloves minced

• Salt and pepper

• 1/4 – 1/2 cup olive oil

CONTINUE TO RECIPE