Quick reminder, 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.

This week is shaping up to be a toasty one, so I’m extra thankful that there is so much fresh and refreshing food on the harvest list for this week—fresh Favas, fresh Garlic, fresh (and pointy) Cabbages and fresh Blueberries! After losing the battle with the birds last year, this year’s Blueberry harvest is off to a fantastic start. You may recall that we lost last year’s crop in its near entirety to a flock of opportunistic Cedar Waxwings. It was a major disappointment for us, and though we had to give up on picking much earlier than we’d hoped, I have to give it up for Mark who was very sad but took the opportunity to resume watering much sooner than we would have if we’d been actively harvesting. This Spring, we could see that the plants were taking very kindly to this extra bit of TLC—there was a whole lot of fresh growth appearing on the bushes, with a whole lot of blossoms that became berries that are ripening to sweet blue perfection right now. The crew has tied up slightly longer strands of “Flashy Tape” that you see twinkling when you drive by the farm in hopes of deterring the birds—between the vibrations of that tape and the occasional spirited chase from Lupa the wonder pup, we’re keeping them moderately at bay. However, each day is a race against the birds, so the heat is on in more ways than one this week.

I plan on turning on the stove or oven as little as possible, and I’m feeling particularly inspired by our crisp heads of Romaine and the pointy little Cone Cabbages that the crew gathered up today. Sometimes called Hispi, Caraflex or Sweetheart Cabbage, these heads look unusual but are are quite versatile. A good slaw is always welcome, but I’m also going to indulge and grill some this week too, along with Zucchini, Favas and this GORGEOUS fresh Garlic.

Wishing you all a safe and happy holiday,
Katie

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

IN THIS WEEK’S FARMSHARES:

• Fava Beans

• Cone Cabbage

• Lettuce

• Zucchini/Summer Squash

• Fresh Garlic

• Red Cherries

• Fresh Blueberries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

HOW TO ROAST GARLIC ON THE GRILL - Vindulge
ZUCCHINI SLAW, TWO WAYS - Leite’s Culinaria
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 WEDGE SALAD WITH SPICY RANCH DRESSING
101 Cookbooks

• 1/2 cup / 100g sour cream

• 1/2 cup / 100g buttermilk

• 2 tablespoons extra virgin olive oil, plus more for grilling

• 2 teaspoons Champagne vinegar

• 1/2 teaspoon fine grain sea salt

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 2 tablespoons minced chives, plus more for serving

• 1 tablespoon sriracha, curry paste, or salsa negra

• 1-2 medium heads of iceberg lettuce

• for serving: crunchy kale chips, toasted nuts

CONTINUE TO RECIPE

ROASTED PARMESAN GARLIC ZUCCHINI SPEARS
The Recipe Critic

• 3 zucchini medium sized, about 1 ½ pounds

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 2 teaspoons lemon peel grated

• 1 garlic clove minced

• 1/2 teaspoon oregano

• 2 Tablespoons parmesan cheese grated

• 1 Tablespoon parmesan cheese shredded

• salt and pepper

CONTINUE TO RECIPE

ZUCCHINI TACOS WITH CABBAGE & SALSA VERDE (OVEN or AIR FRYER)
Ale Cooks

• 1 large zucchini

• 2 tablespoons mayonnaise or veganaise

• 1 tablespoon oil neutral taste I use avocado oil

• 1/4 teaspoon salt

• 1/4 teaspoon garlic powder

• Freshly ground black pepper

• 1 cup panko or other bread crumbs

• 1/2 teaspoon salt

• 6 corn Tortillas

• 3 cups sliced red cabbage

• Mexican salsa verde

CONTINUE TO RECIPE

SUMMER SQUASH SCAMPI
Ali Slagle

• 1½ pounds zucchini or other summer squash, sliced into ½-inch-thick rounds

• Kosher salt (such as Diamond Crystal)

• Neutral oil, such as grapeseed or canola

• 1 garlic clove, finely chopped

• ¼t easpoon red-pepper flakes

• ½ cup white wine

• 3 tablespoons unsalted butter, cubed and cold

• 1 tablespoon lemon juice (from half a lemon)

• 1 tablespoon chopped parsley, mint or basil leaves (or ½ tablespoon chopped tarragon leaves)

CONTINUE TO RECIPE

ZUCCHINI NOODLES WITH FAVA BEANS, MINT & GARLIC
Sam Talbot

• 1 1/2 cups shelled fava beans (about 1 1/2 pounds unshelled) or edamame

• 4 medium zucchini

• 2 tablespoons olive oil

• 3 garlic cloves, sliced

• 1/4 teaspoon red chile flakes

• 1/4 cup loosely packed fresh mint leaves

• 1/2 teaspoon fine sea salt

• 1 tablespoon fresh lemon juice, plus zest for garnish (from 1 lemon)

• 4 ounces crumbled ricotta salata cheese (about 1 cup)

• sliced scallions, optional

• chopped peanuts, optional

CONTINUE TO RECIPE