Here’s to some of our most demanding days of the year and the simple but delicious dinners that Spring vegetables make possible at the end of them. To quote Zack, who is pictured above harvesting Baby Bok Choy for Stir Fry Mix, between the Green Garlic and the fresh assortment of leafy greens and little roots, “the walk-in cooler smells amazing” heading into the week. I love it when that happens—when you can tell that a day’s harvest just sort of goes together—when we can tell how good a meal is going to taste when it comes out of the field. In between squalls of rain, the crew harvested their first batch of field-grown greens for the year and cleared one of our greenhouses of bunched Turnip Greens (with itty bitty turnips attached) and gorgeous Red Radishes. Farmers can flip houses faster than HGTV, and this week’s harvest is brought to you by our need to make way for tomatoes! By this time tomorrow, that same greenhouse could very well be mulched, irrigated and planted with Heirlooms before heading out into the field to plant all of the Cherries, Romas and a few Saladettes mid-week. And you can plant some too!

We're very excited to have the the first round of our beloved Wild Hare Organic Tomato Plants for sale at the farm starting this week.  From slicers to saucers, heirlooms to cherries, growing tomato plants for gardeners has become one of my favorite things to do at Wild Hare, and we'll have fourteen wonderful varieties to start with, potted up and ready for you to plant at home.  You can mix and match tomato plants $5 each, 3 for $13, or 5  for $20! (CSA members receive their 10% discount...its the cherry (tomato) on top!)  I'll post what we have at the start of each week until they're gone, alongside all of the other goodies in the farmstand in a given week.   So, stop on by for your plants...and grab a dozen eggs from these super duper hens while you're at it.

Best,
Katie

PS: Our email server/domain went off the rails last week—I found out too late that my replies just weren’t replying. I’ve resolved the issue going forward, but I’m buried in bounces and trying to figure out who I missed! It is as convenient and fun as it sounds. I’m actually a little worried about what is going to happen when I send out this email blast. Eeek! But as long as things continue to go well, invoices, reminders and invites for the Summer CSA will be on their way before the end of the week. Thanks for your understanding and patience.

IN THIS WEEK’S FARMSHARES:

• Green Garlic

• Red Radishes

• Stir Fry Mix

• Turnip Greens (with teeny tiny Tokyo Turnips)

• Eggs

  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

RAPINIKORIZO (aka,Farmer  Katie's take on Greek Spinach Rice (Spanakorizo)

• 1 red onion finely chopped

• 4 cloves of garlic chopped 

• 1/2 cup long grain rice

•  fresh leafy greens (rapini, spinach, kale, or even the mustard greens you meant to use up last week!)1  pound

• 1 cup Water

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 lemon

In a large pot or skillet, heat olive oil over medium heat.  Add onion and cook until soft (about 2-3 min).  Add the garlic and rice, stirring to toast over medium-low heat for another 3 minutes or so.  Add the greens, cover and cook until they lose most of their volume.  Add the water, salt and pepper to taste.  Cover and simmer, stirring occasionally until all of the liquid is absorbed and the rice is cooked (about 25-30 minutes).  Add more water as needed.  After the rice is nice and tender, stir in the juice of one lemon and serve.  You can serve this as is or with feta, beans or even cooked browned sausage stirred in at the end. 

THE EASIEST EGG FRIED RICE
Lisa Lin

• 4 large eggs

• 3 tablespoons peanut, vegetable, or olive oil, divided

• 1 cup diced onion, about 1 small onion

• 1 1/2 to 2 cups diced mixed vegetables

• 1/2 cup sliced scallions, white and green parts divided (**or green garlic!)

• pinch of salt

• 4 cups cooked overnight jasmine rice, see note 5

• 2 1/2 tablespoons soy sauce, use tamari if gluten free

• 1/2 teaspoon five-spice powder

• dash of ground white pepper, optional

• 1 to 2 teaspoons toasted sesame oil

CONTINUE TO RECIPE

GREEN GARLIC PESTO WITH JAMMY EGGS & RADISHES
Brooklyn Supper

• 2 - 4 stalks green garlic, roots trimmed, rough chopped (double if just use green garlic chives) or use garlic scapes

• 2 cups dark, leafy greens like radish or turnip greens, kale, or collards, chopped

• 1/2 cup plus 2 tablespoons raw, hulled pumpkin seeds, divided

• 1/2 cup plus 1 tablespoon extra virgin olive oil, divided

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon sea salt

• 1/2 teaspoon pepper

• 4 eggs, steamed 7 minutes (recipe here)

• 4 naans, grilled or warmed

• 1 bunch radishes, halved or quartered

• 1/2 a lemon

• Sea salt

CONTINUE TO RECIPE 

BABY BOK CHOY WITH SESAME BUTTER, GREEN GARLIC & CORIANDER
Colu Henry

• 1 ½ pounds baby bok choy and/or broccolini, tough ends trimmed and discarded 

• 3 teaspoon toasted sesame oil, plus more for drizzling 

• 2 tablespoons butter, salted or unsalted 

• 1 large stalk green garlic, thinly sliced (the whole thing)

• ½ teaspoon red pepper flakes (optional)

• 2 teaspoons coriander seeds

• Lime for serving 

• 1 tablespoon toasted sesame seeds

• Flaky salt for serving 

CONTINUE TO RECIPE

JUMBO DUTCH BABY
Jake Cohen

• 1 1/2 cups whole milk

• 1 1/2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 teaspoon kosher salt

• 1 teaspoon lemon zest

• 6 large eggs

• 4 ounces (1 stick) unsalted butter

CONTINUE TO RECIPE