I’ve had it marked and circled on my calendar, counting down the days in this very looooong month—it is finally Pie Squash and Pumpkin Week at Wild Hare! As is tradition, every CSA household will take home a pie squash or pumpkin of their choosing so that they can get a head start on those deserts and sides. If you’re looking for a refresher on how to turn your whole squashes into purees, go ahead and click here to reread my primer from a few weeks back.

Along with these gorgeous gourds, we’ve got fresh NW Organic Cranberries and a voluminous harvest of Mixed Mustard Greens from the greenhouses for stir fries and salads to work with. We like to break up the pre-Thanksgiving harvest into two parts, this week and next, in hopes that it makes things a bit more manageable all around. Daikon and Carrots are also among this week’s offerings, and I’m thinking that I might make a batch of fridge pickles for my Thanksgiving leftover sandwiches. Also, I’m hearing all kinds of chatter about exciting “Friendsgiving” suppers coming up this weekend, so hopefully this helps folks get a head start on all kinds of gatherings you might have coming up.

I cannot overemphasize what a BIG deal the days and weeks leading up to Thanksgiving are our farm and small business. It brings us a great deal of pride and purpose to produce the foods that you share with your friends and loved ones, and I’ll admit, I get carried away this time of year, packing the farmstand to the gills with as many incredible organic apples (thank you for reading all of my tasting notes, btw), piles of potatoes and aromatic veggies that I can find room for, in hopes that they will make their way home with you, inspire you and bring you nourishment and genuine joy. It is well worth all of my calendar scribbles, countdowns and the hours of good work that they represent.

Many Thanks,
Katie

2025 PRIORITY CSA RENEWAL & REGISTRATION
Priority Renewal for 2025 CSA shares is LIVE! If you’re a continuing or returning CSA Member, now is the time of year to save your spot for 2025. Between now and November 30th, we are offering Priority Regsitration & Renewals for next year. Payment is not due until the start of a given season; however, filling out the online form to pre-register helps your farmers plan ahead (and keeps YOU from getting left out). If you’re not currently a member but are interested in joining the CSA in 2025, please make sure you are on our waiting list. I will begin opening up registration for next year’s available shares at the start of December.

IN THIS WEEK’S FARMSHARES:

• Pie Squash or Sugar Pumpkins

• Mustard Greens Mix

• Carrots

• Daikon

• Fresh Cranberries

• Broccoli (Lg Shares)

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

CLASSIC PUMPKIN PIE
Grace Parisi, Food & Wine

• 1 1/4 cups all-purpose flour

• Kosher salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup ice water

• 4 large eggs

• 3/4 cup sugar

• 1 tablespoon cornstarch

• 2 teaspoons cinnamon

• 1/4 teaspoon cloves

• Pinch of salt

• 1 (15-ounce) can pumpkin puree

• 1/2 cup heavy cream

CONTINUE TO RECIPE

PUMPKIN BREAD
Smitten Kitchen

• 1 15-ounce can (1 3/4 cups) pumpkin puree

• 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)

• 3 large eggs

• 1 2/3 (330 grams) cups granulated sugar

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon fine sea or table salt

• 3/4 teaspoon ground cinnamon

• Heaped 1/4 teaspoon fresh grated nutmeg

• Heaped 1/4 teaspoon ground ginger

• Two pinches of ground cloves

• 2 1/4 cups (295 grams) all-purpose flour

CONTINUE TO RECIPE

DAIKON RADISH SALAD
Gourmand in the Kitchen

• 3 to 4 large Daikon radishes, peeled

• ½ large head red cabbage, thinly sliced

• 4 oz baby spinach, thinly sliced

• 2 Tablespoons/30ml extra virgin olive oil

• 2 teaspoons/10ml toasted sesame oil (use un-toasted for a fully raw recipe)

• 1 ½ Tablespoon/22ml apple cider vinegar 

• 1 teaspoon/5ml maple syrup (or coconut nectar)

• 2 teaspoons/10ml Dijon mustard 

• A pinch of sea salt

• A pinch of freshly ground black pepper

• 2 Tablespoons/30g white and black sesame seeds 

CONTINUE TO RECIPE

FRESH ORANGE CRANBERRY SAUCE
Once Upon a Chef

• ½ cup water

• ½ cup fresh orange juice, from two oranges

• ¾ cup plus 2 tablespoons sugar

• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)

• Zest of one orange, about 2 teaspoons

• Pinch salt

CONTINUE TO RECIPE

ONE POT STOVE-TOP PUMPKIN MAC & CHEESE
Half-Baked Harvest

• 2 tablespoons salted butter

• 2 cloves garlic, smashed

• 1 tablespoon fresh thyme leaves

• 9 leaves fresh sage

• 1 pound short-cut pasta

• 1 cup canned coconut milk or whole milk

• 3 ounces cream cheese, cubed

• 1 cup pumpkin puree

• 1 1/2 cups shredded sharp cheddar cheese

• 1 1/2 cups shredded creamy gouda cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon nutmeg

• Kosher salt and black pepper

CONTINUE TO RECIPE

CRANBERRY CRUMBLE PIE BARS
Sally McKenney

• 3 cups (375g) all-purpose flour 

• 1 cup (200g) granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed

• 1 large egg

• 1/4 cup (60ml) milk

• 2 teaspoons pure vanilla extract

• optional: 1/3 cup (30g) sliced almonds

  Cranberry Filling:

• 4 cups fresh or frozen cranberries (do not thaw)

• 3/4 cup (150g) granulated sugar

• 1 Tablespoon cornstarch

• 2 teaspoons orange zest

• 1 Tablespoon (15g) fresh orange juice

CONTINUE TO RECIPE

BEST PUMPKIN CUSTARD (AKA, A NO-PIE PUMPKIN PIE)
Alice Medrich, Food 52

• 3/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground cloves

• 2 large eggs

• 1 (15-ounce) can pumpkin purée

• 1 (12-ounce) can evaporated milk

• Whipped cream, for serving (optional)

CONTINUE TO RECIPE

SPICY RED LENTIL SOUP WITH MUSTARD GREENS & BUTTERNUT SQUASH
Janet Fletcher, Eating Local

• 2 tablespoons canola oil

• 1 medium yellow onion, minced

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and minced

• 1 teaspoon ground turmeric

• 1 teaspoon cumin seed, toasted and finely ground

• 1 dried red chile, broken in half

• 2 cups Indian red lentils, rinsed

• 1 bay leaf

• 1 quart chicken or vegetable broth (if canned, use equal parts broth and water)

• 1 quart water

• Kosher or sea salt and freshly ground black pepper

• 2 cups peeled butternut or kabocha squash, in ½-inch dice

• ⅓ pound mustard greens, ribs removed and cut crosswise into ½-inch-wide ribbons

CONTINUE TO RECIPE

BRAISED CHICKEN THIGHS WITH SQUASH & MUSTARD GREENS
Claire Saffitz

• 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced

• 4 dried chiles de árbol

• 1 2-inch piece ginger, peeled, thinly sliced

• 1 cup dry white wine

• ½ cup low-sodium soy sauce

• 3 tablespoons dark brown sugar

• 2 tablespoons toasted sesame oil

• 2 cups low-sodium chicken broth, divided

• 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick

• 1 bunch mustard greens, tough stems removed, leaves torn

• 2 tablespoons unseasoned rice vinegar

• 2 teaspoons toasted sesame seeds

• Cooked white rice (for serving)

CONTINUE TO RECIPE