This is the final week of Summer Harvest at Wild Hare, and though we may be leaving Summer behind, there is still an abundance of incredible produce and hard work ahead of us this Fall. The crew made their way through a jungle of vines to pick a few more fleetingly ripe tomatoes before starting the heavy task of hauling Winter Squash in from the field for storage this afternoon. There’s plenty I’m going to miss about Summer, as I do each year, but I’m looking forward to digging into all the apples, pears, roots and squash that make for such warm and nourishing meals when the weather cools off. Sounds cozy, right? I could go for a little coziness. It has been one of those Mondays (which is why my weekly note is coming your way so incredibly late). I started this day at my desk before the sun was up, drafting a harvest plan for the day, and here I am again, after sundown. This day had it all equipment problems, receiving late deliveries, squeezing produce into coolers, getting to the bus stop and cello lessons on time, sniffles, not forgetting to submit payroll, and taking late night runs out to the chicken yard while the other one tries to figure out why the website editor keeps giving her error messages. Alas, this is the second time I have written my weekly email tonight—draft number one is drifting somewhere in the digital ether. But, even though I have lost most of my words the first time around, the most important ones are still here---they are THANK and YOU. Our days are very full, but thanks to the care and enthusiasm of this community, those days have added up to several seasons and almost ten full years of growth and a whole lot of good food. Thank you for choosing us to be your farmers. It means the world.
We will roll right into our Fall CSA Season next week! The farm stand will still be OPEN into Fall, but we’ll drop down to Tuesdays 12-7 and Wednesdays 10-5 starting on October 1st. (Weekend warriors—that means Saturday, September 28th will be our last Saturday for CSA Pickups and Farmstand Shopping for the year).
Thank you for your support this Summer…here’s to a great Fall!
Katie & Mark
PS: Quick reminder--If you’re skipping the Fall CSA but want to save your spot for one or more seasons next year, Priority Registration Info for 2025 for returning and continuing will go live in early November. Keep an eye on your inbox!
IN THE FARMSHARES THIS WEEK:
Tomatoes
Sweet Corn
Broccoli or Napa Cabbage
Pesto “utility” Basil
Bartlett Pears
RECIPES & SEASONAL TIPS
BASIL PESTO (Small Batch with lots of modifications after the link!)
Love & Lemons
½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil, plus more for a smoother pesto
¼ cup freshly grated Parmesan cheese, optional
ROASTED TOMATO & CORN SALSA
Naturally Ella
2 lbs cherry/roma tomatoes
2-3 cloves garlic
1 serrano pepper
1 large onion
2 tablespoons olive oil
2 ears sweet corn
juice from a lime
1 cup cilantro
1/2 teaspoon salt
TOMATOES ROASTED WITH PESTO
Ina Garten
2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade
1/2 cup freshly grated Parmesan cheese
CONTINUE TO RECIPE
RUSTIC CABBAGE SOUP
101 Cookbooks
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine grain sea salt, or to taste
1 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups vegetable broth or water (see head notes)
2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage / 12 ounces, cored and sliced into 1/4-inch ribbons
Topping ideas: sour cream, spicy chile paste, chives, more good-quality extra-virgin olive oil (or chile oil) for drizzling
EASY BAKED PEARS
Minimalist Baker
4 small to medium pears, just ripe (we like Bartlett // organic when possible since we’ll leave the skin on)
2 tsp melted coconut or avocado oil (omit if oil-free)
3-4 Tbsp coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)
2 Tbsp maple syrup
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/4 tsp ground ginger (or sub fresh)
1 Tbsp apple cider vinegar
2 Tbsp lemon juice
MISO SWEET POTATO & BROCCOLI BOWL
Smitten Kitchen
For the bowl:
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For the miso-sesame dressing:
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
CONTINUE TO RECIPE