Thomas Edison famously stated that genius is one percent inspiration and ninety-nine percent perspiration, but according to your humble farmer Katie Green, sometimes inspiration arises from equal parts perspiration, digestion and reflection.  Mark and I have spent a whole lot of time in the kitchen together over the past five days–so many dishes prepared, so many dishes consumed, so much getting in one another’s way and soooooooo many dishes washed.  It is all part of what makes us and this place tick. Stacks and stacks of alluring seed catalogues are piling up nice and high at our desks just as the days are becoming short as can be, and the hours we spend walking among our planted rows in the field are about to give way to time spent filling in columns on spreadsheets as we get ready for 2025 in earnest.  

But seeing that this is our next-to-last week of harvests for the year, there’s still a bit of work to be done and plenty of veg to be enjoyed.   Now that we’ve had our first real frost, winterization is a reality for our crops, hens, structures and equipment. Kudos to Farmer Claire for singlehandedly harvesting the last round of assorted Mustard Mix from the greenhouses for the CSA this morning.  I’m looking forward to a quick, easy flavorful stir fry and/or soup!  We’ll also be working with Spaghetti Squash, Frozen Blueberies and Beets this week.  Our friend Tim wowed us with an incredible Beet, Apple & Chevre Gratin over Friendsgiving, so I made one of my own over the weekend, using Sohla El-Waylly’s awesome recipe as a foundation, but incorporating a bit of Goat Cheese in place of Creme Fraiche as a nod to Tim. 

As a friendly reminder, Wild Hare Organic Farm will be completely and totally closed from December 12th, 2024-January 13, 2025 for Winter Break.   If you haven’t submitted your Priority CSA Registration/Renewal request yet, please do so ASAP.    If you’re not currently a member but are interested, please make sure you are on our waiting list.

Thank You,
Katie

Also, two weeks of harvest means that there are just two weeks to donate items and fulfill Giving Box wishes for LASA (Living Access Support Alliance)  and the families they support in Pierce County. There are an array of "wishes" for you to consider fulfilling for people in need of all ages.  Just choose a tag (or more) from the box and return your corresponding item to the farm, unwrapped.  Several donated items are already on their way to LASA thanks to our Wild Hare Organic Farm community (THANK YOU!)  We will continue to collect donated items between now and December 11th.

IN THIS WEEK’S FARMSHARES:

• Mustard Mix

• Beets

• Spaghetti Squash

• Yellow Onions

• Frozen Blueberries

  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

20 TOP RECIPES THAT START WITH A BAG OF FROZEN BLUEBERRIES - AllRecipes

WHITE BEAN SOUP WITH MUSTARD GREENS & PARMESAN
Bon Appetit Test Kitchen

• 1 tablespoon olive oil

• 1 small white or yellow onion, thinly sliced

• 1 small fennel bulb, thinly sliced

• 3 cloves minced garlic

• 1/2 bunch mustard greens, torn into 1-inch pieces

• 2 tablespoons grated Parmesan cheese, plus more

• 1 15-ounce can white beans, such as canellinni

• 4 cups chicken or vegetable stock

• Kosher salt and freshly ground black pepper

• Lemon wedges

CONTINUE TO RECIPE

CREAMY PESTO SPAGHETTI SQUASH
The Kitchn

• 1 (2 1/2 to 3-pound) cooked, halved spaghetti squash

• 1 pint cherry tomatoes

• 1 bunch fresh basil

• 1 cup basil pesto

• 1/2 cup heavy cream

• 1 teaspoon kosher salt

• Grated Parmesan cheese (optional)

CONTINUE TO RECIPE

BEET & APPLE SALAD
George Mendes, Food & Wine

• 4 large beets (2 1/2 pounds)

• 5 thyme sprigs

• 1 tablespoon plus ½ cup extra-virgin olive oil, divided

• Salt and freshly ground pepper

• ¼ cup apple-cider vinegar

• 1 teaspoon Dijon mustard

• 3 tablespoons prepared horseradish

• ⅓ cup salted pistachios (chopped)

• 1 green apple (thinly sliced)

CONTINUE TO RECIPE

SPAGHETTI SQUASH STIR FRY
Minimalist Baker

TOFU optional

• 1 (14-ounce) block extra firm tofu

• 1 Tbsp toasted sesame oil (or sub avocado oil)

• 1 Tbsp coconut aminos (or tamari)

STIR-FRY

• 3 cups cooked spaghetti squash* (~1 small (2 lb) or 1/2 large (5 lb))

• 1 Tbsp toasted sesame oil (or sub avocado oil)

• 3 cups sliced shiitake mushrooms (~8 ounces)

• 1 medium red bell pepper, diced

• 2 large cloves garlic, minced

• 1 Tbsp freshly minced ginger

• 4 stalks green onions, thinly sliced (optional)

SAUCE

• 2 Tbsp peanut butter (or other nut/seed butter)

• 2-3 Tbsp coconut aminos (or half as much tamari)

• 1 Tbsp maple syrup

• 1 Tbsp lime juice

• 1-2 tsp chili garlic sauce (optional // or sub red pepper flakes to taste)

FOR SERVING optional

• Lime wedges

• Thinly sliced green onion

• Freshly chopped cilantro

• Chopped peanuts

CONTINUE TO RECIPE

NADIYA’S BEETROOT & FETA PASTA
Nadiya Hussein

• 1lb pasta

• 7oz feta cheese

• ¾ oz fresh dill, finely chopped

• 1 tbsp lemon juice (out of a bottle or fresh)

• extra olive oil, for drizzling

• For the sauce

• 1.25 lbs cooked beetroot, drained

• 3½ fl oz olive oil

• 1 tsp fine salt

• 4 garlic cloves, finely chopped

• 1 large red chile (with or without seeds)

CONTINUE TO RECIPE