So green! So gorg! The Spinach is looking lush and luscious as we celebrate the final week of Spring at Wild Hare. As we transition out of “the off season,” I’m sending up a huge message of thanks to you, our partners in growing– CSA members, customers, and crew for setting the farm up for the main event of Summer and for eating in season through Spring, Winter and Fall. Your support makes all the difference, and your visits to the farm, whether picking up a farm share, stopping by the farm stand to shop a little or bringing friends and family by for a short field walk–you’re the reason why we’re still here, ten Springs later, taking notes and with our eyes and intentions looking forward to the seasons and years ahead. Thank you for that gift. Summer has already been set into motion—the cukes, the zukes, the tomatoes, the FLOWERS…they’re all in the ground thanks to the Wild Hare Crew. We haven’t even turned the calendar to June, but Mark is already working on crops that we won’t harvest until next January. This early dose of “Juneuary” weather is really getting to him, so we’re going to lean in to the cool and potentially rainy days ahead of us and enjoy “one last hurrah from the root cellar,” along with our Spring Garlic and a bit of Asparagus from Eastern Washington.
With Gratitude… here’s to Summer!
Katie & Mark
PS: As a quick reminder, the Summer CSA season begins on June 4th, and starting on June 8th, the farmstand will be also open on Saturdays from 9-2 for shopping and CSA Pickups. If you’ve been picking up on Tuesdays or Wednesdays this Spring but would prefer to switch to Saturday pickups over the Summer, please send me a quick reply or let us know at the farmstand before June 4th.
WILD HARE SUMMER
Hours & Dates
JUNE 4TH - SEPT 28TH, 2014
(17 WEEKS)
Tuesdays 12-7 at the Farm
Wednesdays 10-5 at the Farm
Wednesdays 4-7 at North 47 Brewing Company (Prepacked. Must request in advance)
Saturdays at the Farm 9-2 (Summer Only)
IN THIS WEEK’S FARMSHARES:
Spinach
Spring Onions (large shares)
Spring Garlic
Asparagus
Russet Potatoes
Choice of Celery Root, Parsnips or Rutabaga—hoo-rah!
Braeburn Apples or Extra Eggs
RECIPES & SEASONAL TIPS
SPINACH DIP WITH GARLIC, YOGURT & DILL
Melissa Clark, NYT Cooking
10 ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
¾ cup sliced scallions, whites and greens (from about 1 bunch)
½ cup plain Greek yogurt, preferably whole milk
½ cup cream cheese, softened
½ cup chopped dill
2 tablespoons chopped parsley
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons freshly squeezed lemon juice, plus more to taste
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
¾ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra-virgin olive oil, plus more to garnish
Urfa or Aleppo pepper flakes, for garnish (optional)
SIMPLE SPICY ASPARAGUS IN A WOK
David Tanis
1½ pounds asparagus, medium or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
½ teaspoon Chinese chili paste
1 teaspoon grated garlic
1 teaspoon grated ginger
½ teaspoon grated orange zest
1 jalapeño or serrano chili, finely chopped
2 teaspoons sesame oil
½ cup roughly chopped cilantro
3 scallions, slivered
1 tablespoon toasted sesame seeds
SLOW COOKER SWIMMING RAMA
The Modern Proper
¾ cup natural, smooth peanut butter
1 (14-ounce) can coconut cream
1 tablespoon red curry paste
3 tablespoons soy sauce or tamari
3 tablespoons brown sugar
1 tablespoon fish sauce
2 tablespoons apple cider vinegar
2 pounds boneless, skinless chicken breasts, cubed
6 cups spinach
6 cups cooked rice, for serving
Fresh basil, roughly chopped (optional)
Crushed peanuts (optional)
Red pepper flakes (optional)
SPRING POTATO SALAD WITH GREEN GARLIC
Susan Spungen
2 stems green garlic or 4 stems garlic scapes, roughly chopped
1 cup loosely packed flat-leaf parsley leaves
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
Freshly ground black pepper
Pinch of granulated sugar
½ cup extra-virgin olive oil
2 tablespoons vegetable oil
Salad
2 pounds baby potatoes (smaller than golf balls)
1 ½ teaspoons kosher salt, plus more
Freshly ground black pepper
1 bunch green onions, trimmed and thinly sliced
1 small bunch fresh chives (with blossoms if available, reserved), snipped (about ½ cup)
2 cups baby arugula
CELERY ROOT REMOULADE —Pile this onto a Salmon Burger!
Ina Garten
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
CONTINUE TO RECIPE
CREAMED SPINACH & PARSNIPS
Grace Parisi, Food & Wine
4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 1/4 pounds baby spinach (20 cups)
2 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 teaspoon freshly grated nutmeg
CONTINUE TO RECIPE
RUTABAGA FRIES
Yumna Jawad, Feel Good Foodie
1 rutabaga cut into spears
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper