We’re kicking off Springtime at Wild Hare in true form—donning head-to-toe rain gear to harvest flowering Kale Raab from the field, bunching tender greens from the hoophouses and washing up overwintered Parsnips. I say it every year, but Spring really is our most diverse season, with one foot in Winter as we round out March and another one reaching out toward Summer by May. This week alone, things are starting off really wet, then shockingly warm, then maybe wet and warm with a chance of thunder?!? Spring asks us to keep our plans loose but stay diligent in our work. And it really inspires us to eat our greens!
In Spring, we will still be open on Tuesdays from 12-7 and Wednesdays 10-5 for both CSA pickups and shopping. And thankfully, the kind folks at North 47 Brewing Company in Browns Point have agreed to host CSA pickups on Wednesdays from 4-7pm again. If you're in the vicinity of Browns Point, NE Tacoma or Federal Way and would prefer to pick up a pre-packed share at their taproom (or maybe stop for a pint or growler fill while you're at it), please let us know by Wednesday morning. I'll miss seeing you in person, but I'm so thankful that this option helps make it easier for some of you to pick up shares from us.
Happy Spring!
Katie
IN THIS WEEK’S FARMSHARES:
Red Russian Kale
Flowering Kale Raab
Yellow Onions
Parsnips
Pink Lady Apples
Autumn Frost Squash (Large Shares)
THE KALE SALAD THAT STARTED IT ALL - Joshua McFadden
CHOPPED APPLE, KALE & PARSNIP SALAD - The First Mess
SAUSAGE, KALE & WHITE BEAN SOUP WITH PARSNIPS & CARROTS - Dishing Up The Dirt
KALE PESTO - Love & Lemons
EASY SKILLET KALE FLORETS WITH GARLIC, CHILI & LEMON- NW Edible Life
CURRY ROASTED PARSNIP FRIES -Minimalist Baker
BEST TEX-MEX GRAIN BOWLS (WITH PARSNIPS!)- The Pioneer Woman
SWEET POTATO KALE SALAD WITH CREAMY HONEY-MUSTARD DRESSING - Half-Baked Harvest
MISO-PARMESAN NOODLE SOUP FOR ONE - Ali Slagle
PARSNIP PUREE WITH OLIVE OIL AND SAGE - Serious Eats