Flower power: Raab season is here

IN THE CSA SHARES THIS WEEK:

• Kale Raab
• and/or Purple Sprouting Broccoli
• Carrots
• Cameo Apples
• Bosc Pears
• Garlic
• Daikon & Watermelon Radishes

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

FLOWER POWER: RAAB SEASON IS HERE

Though it came on a few weeks later than in the past year or two, the Kale finally started to flower for us just as we began seeding this year's bunching greens.  Mark and I seeded roughly fifteen thousand plants to get us through until next spring when we will still be looking to those plants for braising and eventual flowers, aka Kale Rapini or Raab.  I love it when we come full circle like that.  And even though it was foreign to us when we returned to the NW several years ago (very little survives Northeastern Winters), we've really come to look forward to noshing on Kale Raab just as we're ramping up production around here.  Iron rich and slightly sweet, Raab can be prepared however you like Kale or Broccolini, eaten leaves, stems, flowers and all.  Steam it up whole, give it a roast or even a turn on the grill.  Given the long days that we start clocking, in our house, we  we tend to enjoy these delightful sprouting brassicas in super quick dinners-- quesadillas, pastas, and more often than we should probably admit, mixed into Macaroni & Cheese.  You can also chop the Raab up nicely into your favorite kale salad recipes.  I'm going to  give this one a whirl this week, putting some of those sweet apples and colorful radishes to work too.  

Best,
Katie

PS:  In case you missed the opportunity last week, we have egg shares available.  Just see myself or a staffer at the farmstand to if you'd like to add eggs to your weekly share.  If you're a Browns Point person, just reply to this email and I'll get you all squared away.  Thanks!

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

QUICK PICKLED WATERMELON RADISHES
Serious Eats

1/2 cup rice vinegar (120ml)
1/2 cup water (120ml)
1 1/2 teaspoons kosher salt
1 tablespoon granulated sugar (13g)
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise

CONTINUE TO RECIPE


EASY SALMON WITH CRISPY CABBAGE & KALE
Recommended by CSA member Joyce as a great way to use a variety of greens! via Popsugar
 
1/2 bunch lacinato kale, tough stems removed, leaves thinly sliced (about 2 1/2 cups)
1/4 head Savoy cabbage, cored and thinly sliced (about 2 cups)
3 tablespoons olive oil, divided
Kosher salt
2 salmon fillets (4 to 6 ounces each)
1/2 teaspoon lemon zest plus 1 tablespoon juice
2 tablespoons chopped fresh dill
1/2 teaspoon Dijon mustard

CONTINUE TO RECIPE


BROWN BUTTER RADISHES
Fine Cooking

4 small bunches radishes (about 2 pounds total), tops removed and halved
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
Flaky sea salt, for serving

CONTINUE TO RECIPE

CHAR-GRILLED SPROUTING BROCCOLI
WITH TAHINI
Yotam Ottolenghi

1 lb purple-sprouting broccoli
1 tbsp olive oil
Salt and black pepper
2 tbsp tahini
1½ tsp honey
2 tsp lemon juice
1 small garlic clove, peeled and crushed
1 tsp each white and black sesame seeds, toasted (or just 2 tsp white)

CONTINUE TO RECIPE

SLICED RADISH & APPLE SALAD
McKel Hill

4 large radishes
2 large green apples
1 large Fuji apple
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
1 tablespoon pure maple syrup
Pinch of sea salt
Freshly ground black pepper
Garnishes: thinly sliced fresh mint; olive oil; 1/4 cup chopped hazelnuts, toasted

CONTINUE TO RECIPE

A weekend well spent!

IN THE CSA SHARES THIS WEEK

• Braising Greens
• Cabbage
• Potatoes
• Choice of Leeks/Onions
• Rutabagas
• Carrots
• Pink Lady Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

A WEEKEND WELL SPENT

My cheeks are burning from all of this grinning and unexpected sun exposure.  What a weekend!  Peas are sprouting, soooo many seeds are hitting the soil, and on Friday, Joshan discovered the first tiny egg of the new flock. This meant that Saturday and Sunday were spent preparing and repairing their fencing, roosts, nest boxes and house and moving the hens out onto their very own yard in the field where they can scratch around as they please.  You can see where Mark is disking up the oldest chicken yard for future use (and you can spot the newest one just behind).  So far, we're really pleased with our first ever Fall flock.  If all goes according to schedule from here, we should be rolling in Easter eggs.  If you're interested in adding an egg share this week, let me know!

Meanwhile, I spent a few hours over the weekend working on an exciting project with my Mom (and Hazel here and there too).   You'll probably notice that we've finally taken Terry's signs down from the barn.  And after some time to think (and sketch), we've decided to replace it with something really special--a barn quilt.  Many of you know that Mark and I come from very talented parents on both sides, whose artistry you may have seen on display around the farm in many forms.  Having the opportunity to make this with my mother was so very meaningful (and FUN!).  So, this is in part a tribute to the incredible, creative and caring people who make this life possible--and the design itself,  a nod to this growing journey of ours--from our familial roots, to our start on Long Island and to our first year here on River Road, when Mark planted that that traffic-stoppingly beautiful row of giant sunflowers.  I don't think we'll have it hung before business this week because I don't see Mark stepping off of the tractor before dark.  But, I'm way too excited to keep it under wraps!

Best,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix (limited)
• Celeriac 
• Greens
• Eggs 
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
• NW Organic Roots, Potatoes & Onions 
• Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

VEGAN IRISH VEGETABLE STEW
Thyme and Love
 
2 Tablespoons Olive Oil
1 Leek cleaned, white and pale green parts sliced
1 Medium Yellow Onion, diced
1 Cup Carrots, peeled and diced
1 Cup Celery, diced
1½ lbs White Potatoes, peeled and chopped
1 lb Parsnips, peeled and chopped
1 lb Rutabaga {1 large sized}, peeled and chopped
¾ lb {1 medium sized} Turnip, peeled and chopped
½ Cup Parsley, chopped
3-5 Fresh Thyme Springs, tied together with kitchen twine
4 Cups Vegetable Broth {or water is fine}
2 Cups Water, plus more if needed
1 Bay Leaf
1½ Tsp Sea Salt, or to taste
¼ Tsp Black Pepper
1 Cup Short Grain Brown Rice
 
CONTINUE TO RECIPE

ROOT  VEGETABLE POT PIE
Naturally Ella
 
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter (cold)
2 tablespoons heavy cream
3 tablespoons yogurt
1 tablespoon olive oil
1 large leek (diced)
2 cloves garlic
1 cup diced rutabaga (about 1/2 inch dice)
1 cup diced potato (about 1/2 inch dice)
1/2 cup diced carrots (about 1/2 inch dice)
1 cup diced parsnips (about 1/2 inch dice)
1 cup low-sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
3 tablespoons flour
2 cups whole milk
1 cup white beans (drained and rinsed if using canned)
Parsley (for topping)
 
CONTINUE TO RECIPE
 
 
ROASTED RUTABAGA, APPLE & SQUASH SALAD WITH FETA
Susie Middleton, Fine Cooking
 
3/4 lb. peeled butternut squash, cut into 3/4-inch dice
1/2 lb. peeled rutabaga, cut into 3/4-inch dice
1/2 lb. red apples, cut into 3/4-inch wedges
2 Tbs. extra-virgin olive oil
Kosher salt
4 lightly packed cups mixed sturdy winter greens (such as mizuna, purple mustard, and arugula), torn or cut into bite-size pieces if large
1/3 to 2/3 cup diced feta
1/4 cup toasted pine nuts
3 Tbs. golden raisins

For the vinaigrette

1/4 cup grapeseed oil
1/3 cup thinly sliced shallots
Kosher salt
1/2 to 1-1/2 tsp. chopped fresh ginger
2 Tbs. white balsamic vinegar
1 Tbs. pure maple syrup
1 Tbs. fresh lime juice; more to taste
1/2 to 1 tsp. finely grated lime zest
1 to 2 tsp. finely chopped fresh flat-leaf parsley
1 tsp. Dijon mustard
Freshly ground black pepper
CONTINUE TO RECIPE
 
 
TWICE-BAKED POTATOES WITH KALE
Smitten Kitchen

3 russet potatoes (mine were 9 to 10 ounces each)
1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
Coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes to taste
 
CONTINUE TO RECIPE

Pie Pumpkin Week & Thanksgiving Bread Pre-Orders

PIE SQUASH WEEK AT THE FARM (AND TIME TO PLACE YOUR THANKSGIVING BREAD-PRE ORDERS!)

A farm to family Thanksgiving is only 10 days away, and I am stocking the farmstand with organic fall favorites--potatoes for mashing, roots for roasting and all of your favorite flavors of the season, from apples and pears to cranberries and brussels sprouts.   It is also time to honor what has become a WildHare mini-tradition, in which a week before Thanksgiving, we haul out all of the sweet pie squashes, great and small, round and oblong, orange, pink, blue or otherwise for folks to prep, puree, stash in the freezer or share with a neighbor or other loved one.  Every CSA household will take home a pie pumpkin of their choosing.
 
I’m doubly excited to have a cooler filled with some of the most delicious apples I have encountered in Washington to date—you’ll get to pick and choose from Spitzenberg, Macoun and Prairie Spy apples from our wonderful neighbors at the U-District Market, Booth Canyon Orchard.  I myself love a mix of apples in pies, sauces (and of course, for fresh eating) and I’m sure you will too. 
 
There are a handful of recipe ideas at the bottom of the newsletter, but the following resources are essential:

—  My go-to instructions for making pumpkin pie from an actual in-the-flesh pumpkin can be found HERE, courtesy of Alton Brown.

— The most useful, forthright method for making a pie crust can be found in The Zuni Cafe Cookbook.  You can approximate at Judy Rodgers' recipe HERE; however, I highly recommend that anyone who is willing and able spend some time with this book.   I somehow crack it open every November and fall in love all over again.  It is a real treasure.  

— We encourage folks to pre-order Artisan Breads and Rolls from Essential Baking Company (Prices range from $4.99-$5.99, general retail). There's nothing quite like an aromatic stuffing made with cubes of Rosemary Diamante bread, and I for one look forward to serving up leftovers on slices of Onion Rye.  Essential even has some gluten free options to consider.  Orders are due Wednesday, November 15th, so be sure to check in at the store this week or send me an email reply to reserve your baked goods ASAP.

Many Thanks,
Katie

IN THE CSA SHARES THIS WEEK:

• Choice of Pie Squash
• Big Green Cabbage
• Yellow Onions
• Celery
• Fresh Cranberries
• Choice of Apples

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
After last week's frost, it looks like we can only open up UPICK for Herbs only from here on until Spring.  

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

• Salad Mix — SHARES ONLY THIS WEEK!
• Celeriac 
• Parsnips
• Lettuce
• Kale 
• Chard
• Celery
• Yellow Onions 
• Eggs
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
• NW Organic Cranberries, Carrots & Cabbage 
• Organic Cabbage, Potatoes, Sweet Potatoes & many more!
• Organic Fruit: Oranges, Bananas, Limes, & Lemons
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--tbd
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Handwoven Market Baskets 

SEASONAL RECIPES & HELPFUL TIPS

HOW TO MAKE A CLASSIC PUMPKIN PIE FOR THANKSGIVING - THE KITCHN
HOW TO MAKE VEGAN CREAM CHEESE & VEGAN PUMPKIN CHEESECAKE - REPLENISH PDX
PIES BY THE SLICE OR SLAB-SMITTEN KITCHEN
ANTHONY BOURDAIN'S CRANBERRY RELISH- EPICURIOUS

JUDY RODGERS' ROASTED APPLESAUCE
The Wednesday Chef

3 1/2 to 4 pounds apples
Pinch of salt
2 tablespoons sugar
1 tablespoon unsalted butter
A splash of apple cider vinegar, as needed

CONTINUE TO RECIPE


FRESH CRANBERRY ORANGE SAUCE
Once Upon A Chef

1/2 cup fresh orange juice, from one orange
1/2 cup water
3/4 cup plus 2 tablespoons sugar
1 (12 oz) bag fresh or frozen cranberries (do not use dried)
Zest of one orange, about 2 teaspoons
Pinch salt

CONTINUE TO RECIPE

THANKSGIVING SLAW
The Kitchn

For the dressing:
1/3 cup vegetable oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
4 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 medium red onion, finely chopped

For the salad:
1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries
3/4 cup fresh Italian parsley leaves, coarsely chopped
Kosher salt
Freshly ground black pepper

CONTINUE TO RECIPE

CABBAGE SOUP
Simply Recipes

2 teaspoons olive oil
1 teaspoon butter
1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
1 medium onion, chopped (about 1 1/4 cups)
4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
1 15-ounce can whole peeled tomatoes
4 cups chicken stock
Freshly ground black pepper
 CONTINUE TO RECIPE

GRATED APPLE TART
Lutece

1 1/4 cups all-purpose flour, sifted, plus additional for work surface
1/4 teaspoon salt
1 stick cold unsalted butter, cut in small pieces
1 egg

Filling
Unsalted butter
4 cups peeled, grated apple
1 lemon, juiced
1/4 cup golden raisins
2 tablespoons Calvados
2 eggs
1 egg yolk
2/3 cup sugar
1 cup heavy cream
Confectioners' sugar

CONTINUE TO RECIPE

CRANBERRY SMOOTHIE
Eating Well

1 very ripe banana
1 cup fresh cranberries
1 cup nonfat milk
2 or 3 ice cubes

CONTINUE TO RECIPE