We’re kicking off the 2024 Summer CSA Season tomorrow, Tuesday, June 4th!  In addition to our typical (Tuesday 12-7) and Wednesday (10-5) schedule at the farm, we’ll extend our hours to be open on Saturdays (9am-2pm) through the end of September for weekend shopping and CSA pickups.  The crew has been hard at work over the past few months in anticipation of growing for you this Summer, and with that, I’m truly excited to welcome everyone—from our continuing and long-time CSA members to those who are brand new, not to mention neighborhood shoppers to what is already shaping up to be a great Summer.  After things settle this week, we hope to open the next handful of spots to folks on our CSA waiting list.  Thank you for being patient and stay tuned! In the meantime, here’s a bit of info (and maybe a refresher course) on what you need to know about summertime at Wild Hare:
 
WHAT IS THE WILD HARE WEEKLY?
Not every newsletter is as long as this one, but I write and send the Wild Hare Weekly every Monday, outlining a bit of what we're up to on the farm, what we're harvesting, what's tentatively going the CSA shares, what's in season and for sale at the farm stand, and most importantly, helpful ideas for storing and cooking with the produce that you’re taking home. There’s even an archive of past newsletters for you to check out on our website. This week, I’m very excited about our fresh Garlic and Onions, tender Red Russian Kale, Gai-Lan (what the crows didn’t demolish) and our first field-grown Lettuces of the year! Scroll down for our favorite recipes, and know that I love to share as many member-recommended recipes as I can.   If you make something tasty, share it!

DO I HAVE TO BE A CSA MEMBER TO SHOP OR VISIT THE FARM?  You don’t have to be a member to shop or visit the farm; however, members of the CSA receive a 10% discount on most items at the farmstand and can pick herbs and cut flowers from our self-pick gardens free of charge. 
WHEN DO I PICK UP MY CSA SHARE AT THE FARM & WHAT DO I BRING? The farm is open on Tuesday from 12-7pm, Wednesday from 10am-5pm and Saturdays from 9am-2pm for standard CSA pickup and for farmstand shopping.  Unless otherwise requested, CSA Shares are self-assembled along our “buffet style” line of tables.  We have produce roll bags at the farm, but feel free to bring whichever baskets, bags, cartons or containers that you like to use and reuse.   
WHAT ABOUT CSA PICKUPS AT NORTH 47 BREWING (BROWNS POINT)?   
The folks at North 47 Brewing Company in Browns Point are generous enough to host CSA Pickups on Wednesdays from 4-7pm.  Shares are pre-packed at this location, so we ask that folks pre-register for pickups ahead of time. 
ADD-ONS TO MY SHARE (EGGS, SALAD MIX & BREAD):
Our farm fresh Eggs, Salad Mix and Bread Shares are separate, add-on items/not automatically included. If you're not sure if you've signed up for an add on of one or more of these items, please check with a staff member before taking them.

·  Salad Mix is back for Summer!  Salad Shares will be pre-packed for you to collect near the reach-in refrigerators at the end of the CSA “buffet” line. If you’d like to add a Salad Share to your pickup going forward, please let us know. 

·  Egg Shares—bring a carton if you have one!   We still have egg shares available for Summer!  CSA members pay only $4.50/half dozen or $9/dozen for Certified Organic Eggs from our Pasture Raised Hens.

·  Bread Shares will still be on the shelves behind the counter for the time being.  If you’d like to research your bread options, take a look here.

WHAT IF I CAN'T MAKE MY PICKUP?  
As always, if you have trouble (planned or otherwise) making your scheduled pickup, we can arrange for an alternative option at the farm if you give us a heads up.  Just call, text or email the farm and we’ll do our best come up with an option for you.   Vacations and planned absences are a great opportunity to send a family member, neighbor, or friend in your place, or if you'd like, we can donate your share to someone in need.

.......And most importantly, know that we're glad to have you join us and we'll be here to greet you and walk you through it all when you arrive. 

Thank You,
Katie

IN THIS WEEK’S FARMSHARES:

• Lettuce

• Spring Garlic

• Yellow Spring Onions

• Red Russian Kale and/or Gai-Lan

• Pink Lady Apples

  We try our best to make sure that these items are available for all days of pickup in a given week; however, we do have to make substitutions on occasion—especially if a crop catches us by surprise!

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

HOW TO COOK WITH GREEN GARLIC - Bon Appetit
SARAH COPELAND’S ANY VEGETABLE STIR-FRY - NYT Cooking

STIR FRIED NOBLE JADE CHINESE BROCCOLI WITH GARLIC CHIPS
Susie Middleton

• 8 ounces Noble Jade Chinese broccoli

• 1 tablespoon grapeseed or other neutral oil

• 2 medium cloves garlic, thinly sliced

• Kosher salt

• Red pepper flakes

• Lemon wedges (optional)

CONTINUE TO RECIPE

LETTUCE & AVOCADO SALAD WITH CREAMY DRESSING
Jess Damuck, excerpted from Salad Freak

• 1/3 cup (75 mL) regular yogurt

• 3 tablespoons (45 mL) mayonnaise

• Zest (grated peel) of 1 Meyer or regular lemon

• 1 clove garlic, grated

• Kosher or coarse salt

• Freshly ground pepper

• Olive oil

• 1/4 cup (60 mL / 30 g) capers, drained

• 2 to 3 heads tender lettuce (such as Little Gem, Bibb or Boston)

• 2 ripe avocados

• Fresh lemon juice
  CONTINUE TO RECIPE
  

GREEN GARLIC & KALE PESTO
Aria Adjani

• 4 small fresh green garlic or 1 large garlic clove, blanched

• 1 medium bunch of kale, tough bottom stalks removed and leaves blanched

• juice of 1/2 fresh lemon, or more to taste

• 1/2 tsp red pepper flakes

• 1/2 tsp sea salt, or more to taste

• 1/3 cup extra virgin olive oil

• 2 heaping TBS soft plain goat cheese

• 1/4 cups grated pecorino, plus more for topping

• 1/4 cup pasta water 1 box your favorite whole grain pasta

CONTINUE TO RECIPE

GOLDEN EGG FRIED RICE
Elaine Sher, Dash of Soy Culinary School

• 2 cups leftover white jasmine rice, room temperature

• 3 egg yolks

• 1/2 teaspoon salt

• 1 teaspoon Chinese Shaoxing rice wine (optional)

• 1/4 teaspoon ground white pepper (optional)

• 1/2 teaspoon toasted sesame oil (optional)

• 1/2 cup Chinese broccoli, stems only

• 1 scallion

• 3 tablespoons vegetable oil

  CONTINUE TO RECIPE

VIBRANT SPRING ONION SOUP
Brooklyn Supper

• 1 pound spring onions (a mix of spring or salad onions and green onions), greens attached

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon sea salt, plus more to taste

• fresh ground white pepper

• 1 medium Yukon Gold potato chopped into 1/4-inch pieces (1 heaping cup)

• 1/2 cup dry white wine

• 1 quart low-sodium vegetable or chicken broth

• 3 cups young leafy greens (I used a mix of kale and arugula)

• 1/4 cup shaved Parmesan

• 4 - 5 chives or blades of onion grass, minced

• 1 green onion, sliced thin, for garnish

  CONTINUE TO RECIPE

KALE SALAD WITH APPLES & CHEDDAR
Martha Rose Shulman, NYT Cooking

• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)

• 2 tablespoons coarsely chopped toasted almonds

• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice

• 1 ounce sharp Cheddar cheese, cut in ¼-inch dice

• 2 tablespoons fresh lemon juice

• Salt to taste

• 1 very small garlic clove, puréed

• 5 tablespoons extra virgin olive oil

• 2 tablespoons freshly grated Parmesan
  CONTINUE TO RECIPE