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

AT THE FARMSTAND THIS WEEK

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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)

CONTINUE TO RECIPE

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)

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE