Greetings!

This is Farmer Katie’s annual reminder not to sleep on September.  There’s still a great deal of Summer to reckon with and bliss out on, which is why Labor Day doesn’t mark an ending for us here. Its also the reason why today was also a harvest day on the farm.  The fields are relentless. (Big thanks to Cathryn, Kelly, Ruthie, Emilie and Rori for making the harvest happen today!)    With four more weeks to go for our Summer Season at Wild Hare, the Tomatoes are still giving us what they’ve got, along with the second succession of Romano Beans and another flourish of sweet little Cantaloupes. Our third rotation of corn needs a few more days to size up to CSA quantity, but we’ll have ears for sale in the farmstand this week. Also, we picked a round of colorful little Lunchbox Sweet Peppers today, right on cue.  They’re great smeared with a bit of Cream Cheese and sprinkled with Everything Bagel Seasoning, or sliced up with Cherry Tomatoes into Pasta Salads for packed lunches.  (School starts for our student this week, can you tell? My brain is on overdrive as we attempt our annual feat of dovetailing the academic and agricultural calendars.) Pasta Salad, packed with whatever odds and ends I need to use up produce wise, might be the glue holding our household together for a little while.  Pasta Salad, packed with whatever odds and ends I need to use up produce wise, might be the glue holding our household together for a little while.  And now that the temps are becoming a bit more temperate, I can start talking about SOUP in good conscience.  With all of the tomatoes flowing through, I’ve heard lots of murmuring about Joshua McFadden’s Tomato Soup (which freezes up just great if you’re making extra, by the way).  And since we’re harvesting some beautiful Celery and Escarole this week, we’re going to usher in soup season deliciously.  Be sure to scroll down for some more great recipes and inspiration!

Happy Labor Day,
Katie

IN THIS WEEK’S FARMSHARES:

• Tomatoes

• Romano Beans

• Celery

• Escarole (or Frisee?)

• Lunchbox or Shishito Peppers

• Mini Cantaloupes

AT THE FARMSTAND THIS WEEK

ESCAROLE & BEAN SOUP
Giada de Laurentiis

• 2 tablespoons olive oil

• 2 garlic cloves, chopped

• 1 pound escarole, chopped

• Salt

• 4 cups low-salt chicken broth

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 1 (1-ounce) piece Parmesan

• Freshly ground black pepper

• 6 teaspoons extra-virgin olive oil

• Serving suggestion: crusty bread

CONTINUE TO RECIPE

COZY CELERY SOUP
The Endless Meal

• 2 tablespoons butter (olive oil for vegan, ghee for Whole30)

• 1 medium onion (chopped)

• 4 cloves garlic (chopped)

• 8 cups chopped celery (about 12 stalks)

• 1 lb potatoes (peeled and diced)

• 4 cups chicken or vegetable stock

• Optional ½ cup parsley (for color)

• Sea salt and pepper (to taste)

• To serve: dill and sour cream

CONTINUE TO RECIPE

SUMMER GARDEN PASTA
Ina Garten

• 4 pints cherry tomatoes, halved

• Good olive oil

• 2 tablespoons minced garlic (6 cloves)

• 18 large basil leaves, julienned, plus extra for serving

• ½ teaspoon crushed red pepper flakes

• Kosher salt

• ½ teaspoon freshly ground black pepper

• 1 pound dried angel hair pasta

• 1½ cups freshly grated Parmesan cheese, plus extra for serving

CONTINUE TO RECIPE

MINESTRONE SOUP
Love & Lemons

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, chopped

• 2 celery ribs, thinly sliced

• 1 teaspoon sea salt, plus more to taste

• Freshly ground black pepper

• 3 garlic cloves, grated

• 1 (28-ounce) can diced tomatoes

• 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed

• 1 cup chopped green beans

• 4 cups vegetable broth

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 3/4 cup small pasta, elbows, shells, orecchiette

• ½ cup chopped fresh parsley

• Pinches of red pepper flakes

• Grated Parmesan cheese, optional, for serving

CONTINUE TO RECIPE

WALDORF CHICKEN SALAD
The Roasted Root

• 1 pound boneless skinless chicken breasts poached

• 1 large apple cored and chopped

• 1 cup red seedless grapes halved

• 3/4 cup celery finely chopped

• ¼ cup raw pecans or walnuts

• ⅓ cup mayonnaise

• ⅓ cup plain Greek Yogurt

• 3/4 tsp sea salt

• ½ tsp black pepper

CONTINUE TO RECIPE

HOT MELON SALAD
Alton Brown

• 1 1/2 tablespoons olive oil

• 1 small red onion, sliced into thin rounds

• 16 ounces medium-diced melon, approximately 2 cups

• 1 tablespoon fresh basil, cut into chiffonade

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons red wine vinegar

• 2 ounces feta cheese, crumbled

• 1 tablespoon pine nuts, toasted

CONTINUE TO RECIPE