MANY
THANKS!
This week, we’ll wrap up our final harvests of the 2023 Summer Season at Wild Hare. I want to thank you for allowing us to grow for you, your families, and your friends this Summer. Thank you for trying new recipes and sharing them with others. Mark and I are beyond grateful for the community and care that you help us bring to this little piece of land in the Puyallup Valley, and we hope that you enjoyed more than a few memorable meals, cut some beautiful bouquets of flowers, and above all, that you know how thankful we are for your support and enthusiasm for what we do. We will roll right into our Fall CSA Season and begin our Fall Hours next week (just Tuesdays 12-7 and Wednesdays 10-5) on October 3rd and 4th. September 30th will be our final open Saturday of the year. The sugar pumpkins, the colorful squashes, and the flavorful roots—they’re looking top notch this year, so get ready for incredible soups, roasts, slaws and stews!
Saying goodbye to Summer isn’t easy. There’s nothing like a solid week of rain to mark an abrupt transition in our fields and our kitchens. (Take that, Tomatoes!) But while were scrambling to sow our cover crops, find our lucky sweaters, and buckling up our rain gear, we’ve managed to gather up one more flourish of Summer for our final week. The Tomatoes, Peppers, and the last of our Romano Beans are joined by stunning bunches of fresh Onions and Greens that have been waiting for their turn. We’re also lucky enough to enjoy some of my favorite Apples this week, Spartans—fresh from Anderson Island! Spartan Apples are sweet, tart, and snappy little offspring of the beloved McIntosh.
Again, thank you so much for a great Summer…here’s to Fall and beyond!
Many Thanks,
Katie
IN THIS WEEK’S FARMSHARES:
Tomatoes
Romano Beans or Beets
Shishito and/or Lunchbox Bell Peppers
Bunched Greens: Kale, Chard and/or Collards
Fresh White Onions
Broccoli (Large Shares)
Spartan or Sweet Sixteen Apples
BELL PEPPER RELISH
Lisa Mayfield
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup distilled white vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon dried tarragon, crumbled
SHAKSHUKA WITH SWISS CHARD
Michael Anthony
3 tablespoons extra-virgin olive oil
4 ounces meaty bacon, minced
1 medium onion, minced
4 garlic cloves, minced
1 large bunch Swiss chard, stems minced and leaves reserved
32 ounces (4 cups) prepared tomato sauce
1 teaspoon dried basil
Pinch of crushed red pepper
Kosher salt
Freshly ground black pepper
8 large eggs
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced basil leaves
ONE PAN FARRO WITH TOMATOES AND KALE
Pinch of Yum
2 cups water
1 cup farro
half an onion, thinly sliced
2 cloves garlic, thinly sliced
10 ounces grape or cherry tomatoes, halved
1 teaspoon salt
a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
1/4 cup olive oil (optional, but makes it a bit more luscious)
GREEN BEANS & GREENS WITH FRIED SHALLOTS
Alison Roman
½ cup olive oil
3 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
4 tablespoons unsalted butter
4 anchovy fillets (optional)
1 large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
2 tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
Flaky sea salt
CONTINUE TO RECIPE
BEETS WITH PECORINO, PECANS & SHISHITO PEPPERS
Nick Curtola
2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
4 sprigs thyme
¼ cup red wine vinegar
8 shishito peppers
⅓ cup pecans
¼ small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)
AVOCADO MASSAGED KALE SALAD
White on Rice Couple
1 bunch kale (about 1/2 pound / 225g), ribs and tough stems removed
2 avocados : 1 mashed & 1 chopped
zest of 1 lemon
2 Tablespoons fresh lemon juice , plus more to taste
Kosher Salt
freshly cracked black pepper , to taste
1/2 cup cherry tomatoes , halved
1/4 cup toasted chopped or sliced nuts
1/4 cup freshly grated parmesan cheese