Welcome to King's Hill Farm!

Newsletter Week A Box 5

Week A Box 5!

This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday July 30 after 2 pm. Atomic Ice Cream 148 High Street Mineral Point 9 am, Green City Market 7 am Saturday July 31, and Chicago Botanic Garden Farmers Market 9 am AUGUST 1. Welcome Summer Season Share members. This is your first box for the above pick up sites. Come as early as you can to insure quality and freshness. Please bring two bags with you. UNFOLD boxes at seems to flatten and keep reusable.

What’s in the box?!

• Napa Cabbage – has a Romaine Lettuce look but different. Bag and store in refrigerator. Can be added to salad but great in stir fry. Lasts a long time. Small amounts of vitamins A and C along with fiber and very few calories. Remove outer leaves only before use because they protect the moisture and quality. Will store for more than 2 weeks.

• Garlic – is a wonderful probiotic, boosts immune system and increases health. For long time storage, mince into airtight container and cover with olive oil. (though I am sure this will go fast in the kitchen anyways!)Also, can be hung by long stem in dark place to cure for later use.

• Cucumber – 95% water with small amounts of vitamins A, C and a few minerals and a source for vitamin E. So much fun with Cucumbers but best sliced and eaten in salad or plain.
• Zucchini – (is a summer squash) 94% water, low in calories, a good source of vitamins A and C, potassium and calcium. Store in hydrator drawer of refrigerator or in a bag in the fridge for up to a week. Grate or shred into salad, steam whole or halved, grill sliced or whole, stir fry, or mash!

• Green Kohlrabi with green tops. Store leaves and globe separately. Use greens within 5 days, globes will last for over a month. Bag Leaves, store all in refrigerator. High in vitamins A and C and minerals potassium and calcium. Use greens like kale or chard, can remove rib if you want. Peel globe and add to salad, stir fry, blanch, steam, mash, or even stuff! They are very fun, yummy and versatile!

• Lacinato Kale – Bag in store in refrigerator. Rich in vitamins A, C and B. High in Calcium and other minerals as well. Kale is the highest in protein content of all cultivated vegetables! Steam, saute, add to soups or I have heard that Kale chips are delicious. Cook under 10 min’s.

• Newly Dug Potatoes – no bag in warmer drawer of refrigerator. We packed them dirty because washing them damages their tender skins. They are beautiful and DELICIOUS! Potatoes source of complex carbohydrates and minerals, particularly potassium with skin on. They form a complete protein when consumed with grain, dairy or meat. To versatile to list how many ways to eat potatoes.

• Sweet Onions and Italian Bottleneck Onions (Torpedo Onions)

Onions strengthen the bodies health. Great with every meal. Some people are sensitive to raw onions (as am I) but they are delicious and easily digested cooked till translucent.

• CORN!!! Fresh, cooked proper corn, offers a significant amount of vitamin A, B-complex, phosphorous, and potassium, along with vegetable protein. Corn is very difficult to grow organic. In this time, farmers spray their corn with pesticides for the corn worm and herbicides for the weeds. We have sprayed nothing on this corn and you can taste it. SOOOO SWEET! So, you may find little friends on the top of the corn but you can cut them and their damage off of the cob and continue grilling, or add to salad, boil for under 5 min’s for superb flavor. Enjoy! – It is summer -

• SHIITAKES! - special treat – decreases fat and cholesterol in the blood and helps discharge the excess residues of accumulated animal protein. Good source of germanium which improves cellular oxygenation and enhances immunity. Wash well before preparing to cook. Slice, dice or grill whole. Add to stir fry (great with Napa Cabbage and Garlic)
• Cherry Tomatoes – Native to Peru and first cultivated by the Aztecs and Incas!! Blood purifier, encourages proper digestion and tonifies the stomach and cleans the liver. Delicious!

On the farm this week.

This week started off with a flood. 6” in one night! So, the good news is we will continue to fill the boxes to the best of our ability and the bad news is we don’t have much more than that. The transplants made it through just fine but our tomatoes, potatoes, and celery/celeriac were damaged significantly. We will have enough as I mentioned but no mass harvesting this late summer early fall season. Joel will be planting the fall crops this coming week. The veggies will continue with our quality standards. So no worries for the members!

~ Week B Box 4 ~

B Week Box 4 2010

This is a B week so, Meadowood Drive, Woodcroft Circle, Hybrid Fitness, Golds Gym and Lewis St Platteville(after 4 pm) will be this Friday July 23 after 2 pm. Oak Park Farmers Market for Oak Park members 7 am Saturday July 24, and Independence Park Farmers Market and Glenwood Sunday Market 9 am July 25. Come as early as you can to insure quality and freshness. UNFOLD boxes by pressing from the middle towards the wall of box, seem will fold back and disconnect , then flatten and keep reusable.

What’s in the box?!

• Purple Beans – will keep for up to a week. But use soon because they looked less than perfect! Good amounts of vitamins A, B1, and B2, calcium and potassium. Steam or simmer for max of 10 min’s. Saute, or eat fresh, too! To freeze fresh beans – Blanch in boiling water 2-3 min’s, rinse in cold water, drain, dry well (drip dry for up to half hour or lay out on cloth or paper towels) and pack into air tight containers.

• Carrots – high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Carrots store in bag in refrigerator.

• Lacinato Kale – Bag in store in refrigerator. Rich in vitamins A, C and B. High in Calcium and other minerals as well. Kale is the highest in protein content of all cultivated vegetables! Steam, saute, add to soups or I have heard that Kale chips are delicious.

• Cabbage – store in refrigerator. 15 calories per 1 cup cooked cabbage! 90% water, with significant amounts of vitamins A and C, calcium, potassium and magnesium. Remove outer leaves only before use because they protect the moisture and quality. Will store for more than 2 weeks. Can be shredded into summer salads, cole slaw, steamed, saute, stir fried, boiled for under 5 min’s good alone or mixed with other veggies. Please do not be alarmed if you find some bugs just wash them off It is a good sign when nature likes what you like. Means its good!!

• Newly Dug Potatoes – no bag in warmer drawer of refrigerator. We packed them dirty because washing them damages their tender skins. They are beautiful and DELICIOUS! Potatoes source of complex carbohydrates and minerals, particularly potassium with skin on. They form a complete protein when consumed with grain, dairy or meat. To versatile to list how many ways to eat potatoes.

• Sweet Onions and Italian Bottleneck Onions (Torpedo Onions)

Onions which shallots are included also strengthen the bodies health. Great with every meal. Some people are sensitive to raw onions (as am I) but they are delicious and easily digested cooked till translucent.

• Garlic – is a wonderful probiotic, boosts immune system and increases health. For long time storage, mince into airtight container and cover with olive oil. (though I am sure this will go fast in the kitchen anyways!) let the garlic dry out on the counter, too.

• Cucumber – 95% water with small amounts of vitamins A, C and a few minerals and a source for vitamin E. So much fun with Cucumbers but best sliced and eaten in salad or plain.

• Broccoli – cooked lightly high in Vitamins A, C, calcium, potassium, and iron and has a special enzyme sulforaphane to boost health. Soak florets in salted water to remove any hidden pests before preparing. Steam max. 7min’s.
• Cauliflower – Cauliflower – offers significant vegetable protein as well as vitamins A, B-complex, C and E and a variety of minerals if cooked lightly. Soak like broccoli, steam whole head for max. 20 min’s and cut up for max of 10 min’s.
• SAGE – Not the wise man, nor the incense. This is the culinary herb – sage. A little lore: In the middle ages, sage was thought to impart wisdom and improve the memory. It was valued for restoring energy, lifting the spirit, and promoting longevity. Sage is a great addition to meat dishes and aids the digestion of fatty meats. It is also delicious with potatoes or added into cornbread. Simple Sauce: 1 stick of butter, 1/8 – ¼ cup fresh chopped sage, 2-4 cloves garlic, ½ cup grated asiago or parmessan or mozzerella cheese. Melt butter in small saucepan over low heat add garlic till garlic begins to become translucent then add sage, keep stirring but don’t let the butter burn! Then add to toast, pasta, omelets or whatever!

On the farm this week.

Well, we have a little tour happening this Saturday from 10-noon and a picnic. We’ll visit the animals fields and perennial forest.

This week we moved all of the animals. I got some good video and as soon as I have a moment I will post it on youtube! The geese and ducks about 140 birds hiked up the hill to green pasture. The chickens moved to a new house and the piglets took the chickens old house. It was a fun day! We got more rain, but that is fine by us. We needed it. So funny how nature goes back and forth between saturation and drought. Hoping the tomatoes come around soon. We got a very small harvest. Not enough for the members but a little for market. So that is a good sign for next share.

Newsletter Week A Box 4

Week A Box 4!

This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday July 16 after 2 pm. Atomic Ice Cream 148 High Street Mineral Point 9 am, Green City Market 7 am Saturday July 17, and Chicago Botanic Garden Farmers Market 9 am July 18. Come as early as you can to insure quality and freshness. Please bring two bags with you. UNFOLD boxes at seems to flatten and keep reusable.

What’s in the box?!

• Cabbage – store in refrigerator. 15 calories per 1 cup cooked cabbage! 90% water, with significant amounts of vitamins A and C, calcium, potassium and magnesium. Remove outer leaves only before use because they protect the moisture and quality. Will store for more than 2 weeks. Can be shredded into summer salads, cole slaw, steamed, saute, stir fried, boiled for under 5 min’s good alone or mixed with other veggies.

• Carrots – high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Carrots store in bag in refrigerator.

• Green Beans – will keep for up to a week. Good amounts of vitamins A, B1, and B2, calcium and potassium. Steam or simmer for max of 10 min’s. Saute, or eat fresh, too! DILLY BEANS < request for good recipe for dilly beans. They are oh so yummy!
  
• Yellow Wax Beans – Same as Green Beans just a different variety and variation of flavor. Have fun with a taste test To freeze fresh beans – Blanch in boiling water 2-3 min’s, rinse in cold water, drain, dry well (drip dry for up to half hour or lay out on cloth or paper towels) and pack into air tight containers.

• Garlic – is a wonderful probiotic, boosts immune system and increases health. For long time storage, mince into airtight container and cover with olive oil. (though I am sure this will go fast in the kitchen anyways!)Also, can be hung by long stem in dark place to cure for later use.

• Cucumber – 95% water with small amounts of vitamins A, C and a few minerals and a source for vitamin E. So much fun with Cucumbers but best sliced and eaten in salad or plain.
• Zucchini – (is a summer squash) 94% water, low in calories, a good source of vitamins A and C, potassium and calcium. Store in hydrator drawer of refrigerator or in a bag in the fridge for up to a week. Grate or shred into salad, steam whole or halved, grill sliced or whole, stir fry, or mash!

• Rainbow Chard– store in bag in refrigerator, best to use within 4 days.

  high in chlorophyll, vitamins A, E and C, raw or slightly cooked. In salads, steamed or boiled for under 10 minutes.

• CORN!!! Fresh, cooked proper corn, offers a significant amount of vitamin A, B-complex, phosphorous, and potassium, along with vegetable protein. Corn is very difficult to grow organic. In this time, farmers spray their corn with pesticides for the corn worm and herbicides for the weeds. We have sprayed nothing on this corn and you can taste it. SOOOO SWEET! So, you may find little friends on the top of the corn but you can cut them and their damage off of the cob and continue grilling, or add to salad, boil for under 5 min’s for superb flavor. Enjoy! – It is summer -

On the farm this week.

Well there is a lot of different news to be had.

WE TRANSPLANTED!!!!!

This is very good news for the next harvests of lettuce, cabbage, cauliflower, broccoli, fennel, and brussel sprouts. Next week is the onion harvest. All the onions get brought into the shed put on screen tables and cure for use and storage till next spring.

FARM TOUR

July 24 10 am – noon. Picnic and explore Mineral Point or hike the farm.

For more information on the travel from Chicago to Mineral Point, please call or email.

Jill Cruz @ 773-856-0983

loverealfood@gmail.com

Dottie our sow died this week after birthing a litter of 12 piglets. We’ll miss her. Stephanie and Melissa have taken on mommy status and have been feeding the piglets every four hours. They are getting raw goat milk, which is the next best thing.

B Week Box 3 2010

This is a B week so, Meadowood Drive, Woodcroft Circle, Hybrid Fitness, Golds Gym and Lewis St Platteville(after 4 pm) will be this Friday July 9 after 2 pm. Oak Park Farmers Market for Oak Park members 7 am Saturday July 10, and Independence Park Farmers Market and Glenwood Sunday Market 9 am July 11. Come as early as you can to insure quality and freshness. UNFOLD boxes by pressing from the middle towards the wall of box, seem will fold back and disconnect , then flatten and keep reusable.

What’s in the box?!

• Green Beans – will keep for up to a week. Good amounts of vitamins A, B1, and B2, calcium and potassium. Steam or simmer for max of 10 min’s. Saute, or eat fresh, too!
• Yellow Wax Beans – Same as Green Beans just a different variety and variation of flavor. Have fun with a taste test To freeze fresh beans – Blanch in boiling water 2-3 min’s, rinse in cold water, drain, dry well (drip dry for up to half hour or lay out on cloth or paper towels) and pack into air tight containers.

• Green top Beets – store greens and beets separately. Use beet greens soon for retained nutrients. Beets are high in vitamins A and C and also the carotenes. Beet greens are generous in vitamin C, calcium and iron. No need to peel. Grate into salads, cube into soups, slice and steam, or bake whole. Greens are good steamed or sauteed. Bag and refrigerate for storage longevity.

• Carrots – high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Carrots store in bag in refrigerator.

• Rainbow Chard– store in bag in refrigerator, best to use within 4 days.

  high in chlorophyll, vitamins A, E and C, raw or slightly cooked. In salads, steamed or boiled for under 10 minutes.

• Napa Cabbage – has a Romaine Lettuce look but different. Bag and store in refrigerator. Can be substituted for head lettuce in salad and great in stir fry. Lasts a long time. Small amounts of vitamins A and C along with fiber and very few calories. Remove outer leaves only before use because they protect the moisture and quality. Will store for more than 2 weeks.

• Baby Leeks – Flat leaf, mild onion.
• Red or White Mini Onions. Onions which shallots are included also strengthen the bodies health. Great with every meal. Some people are sensitive to raw onions (as am I) but they are delicious and easily digested cooked till translucent.

• Garlic – is a wonderful probiotic, boosts immune system and increases health. For long time storage, mince into airtight container and cover with olive oil. (though I am sure this will go fast in the kitchen anyways!)

• Green Kohlrabi with green tops. Store leaves and globe separately. Use greens within 5 days, globes will last for over a month. Bag Leaves, store all in refrigerator. High in vitamins A and C and minerals potassium and calcium. Use greens like kale or chard, can remove rib if you want. Peel globe and add to salad, stir fry, blanch, steam, mash, or even stuff! They are very fun, yummy and versatile!

• Cucumber – 95% water with small amounts of vitamins A, C and a few minerals and a source for vitamin E. So much fun with Cucumbers but best sliced and eaten in salad or plain.
• Zucchini – (is a summer squash) 94% water, low in calories, a good source of vitamins A and C, potassium and calcium. Store in hydrator drawer of refrigerator or in a bag in the fridge for up to a week. Grate or shred into salad, steam whole or halved, grill sliced or whole, stir fry, or mash!

• Broccoli – cooked lightly high in Vitamins A, C, calcium, potassium, and iron and has a special enzyme sulforaphane to boost health. Soak florets in salted water to remove any hidden pests before preparing. Steam max. 7min’s.

On the farm this week.

We have been blessed with a couple volunteers and one more intern so our crew has grown and the days are becoming more reasonable. That’s good news The rain let off long enough to get our 2^nd planting of potatoes in. We have lost our winter squash crop but our Amish friend has planted some for us so we will have plenty of butternut squash in the fall. Lettuce is done until late summer early fall when we will have broccoli and cauliflower again, too. We’ll be planting our fall crops in the next week or so to ensure all the yummy vegetables seasonal continuation. It seems like the tomatoes will be ready in 2 weeks or so.

Newsletter Week A Box 3

This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday July 2 after 2 pm. Mineral Point Market 8:30 am, Green City Market 7 am Saturday July 3, and Chicago Botanic Garden Farmers Market 9 am July 4. Come as early as you can to insure quality and freshness. Please bring two bags with you. UNFOLD boxes at seems to flatten and keep reusable.

What’s in the box?!

• Red Leaf Lettuce – bag and store in refrigerator. Rich in chlorophyll, iron and vitamins A and C.

• Baby Bulb Fennel – bag and store in refrigerator. Smells like licorice, the leaf can be used as a garnish or added to salad dressing, replace for dill in most recipes nice addition to desserts. Can also make an ice tea. Steep in just boiled water for 5 minutes and add ice. Bulb can be grated into stir fry and salads. Nutritionally high in vitamins A and calcium, potassium and iron; low in calories.

• Lacinato Kale – Bag in store in refrigerator. Rich in vitamins A, C and B. High in Calcium and other minerals as well. Kale is the highest in protein content of all cultivated vegetables! Steam, saute, add to soups or I have heard that Kale chips are delicious. Will post recipe comment on website

• Napa Cabbage – has a Romaine Lettuce look but different. Bag and store in refrigerator. Can be added to salad but great in stir fry. Lasts a long time. Small amounts of vitamins A and C along with fiber and very few calories. Remove outer leaves only before use because they protect the moisture and quality. Will store for more than 2 weeks.

• Bunched Carrots – Greens can be used like parsley, high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Separate greens for storage. Greens can be dried – hung upside down out of sunlight for later use. Carrots store in bag in refrigerator.
• Green top Beets – store greens and beets separately. Use beet greens soon for retained nutrients. Beets are high in vitamins A and C and also the carotenes. Beet greens are generous in vitamin C, calcium and iron. No need to peel. Grate into salads, cube into soups, slice and steam, or bake whole. Greens are good steamed or sauteed. Bag and refrigerate for storage longevity.

• Spring Turnips -bag and store in refrigerator. good source for vitamin C, potassium and calcium. Delicious steamed and served plain with butter or add to stir fry or grate into salad. Greens are DELICIOUS steamed with butter. A childhood favorite of mine!
• Green Beans – will keep for up to a week. Good amounts of vitamins A, B1, and B2, calcium and potassium. Steam or simmer for max of 10 min’s. Saute, or eat fresh, too!
• Mini White Onions – no bag in refrigerator. Onions which shallots are included also strengthen the bodies health. Great with every meal. Some people are sensitive to raw onions (as am I) but they are delicious and easily digested cooked till translucent.

• Broccoli – cooked lightly high in Vitamins A, C, calcium, potassium, and iron and has a special enzyme sulforaphane to boost health. Soak florets in salted water to remove any hidden pests before preparing. Steam max. 7min’s.
• Cauliflower – offers significant vegetable protein as well as vitamins A, B-complex, C and E and a variety of minerals if cooked lightly. Soak like broccoli, steam whole head for max. 20 min’s and cut up for max of 10 min’s.
• Green Kohlrabi with green tops. Store leaves and globe separately. Use greens within 5 days, globes will last for over a month. Bag Leaves, store all in refrigerator. High in vitamins A and C and minerals potassium and calcium. Use greens like kale or chard, can remove rib if you want. Peel globe and add to salad, stir fry, blanch, steam, mash, or even stuff! They are very fun, yummy and versatile!

• Garlic – is a wonderful probiotic, boosts immune system and increases health. For long time storage, mince into airtight container and cover with olive oil. (though I am sure this will go fast in the kitchen anyways!)Also, can be hung by long stem in dark place to cure for later use.

On the farm this week.

Yay! Sunshine

Between moments Joel hops on the tractor and preps ground to attempt to catch up. Farming food for people is an endless game of chase with weather and seasonal changes. We are very grateful for such a caring crew this season. They all are soo helpful and understanding of the needs and timelines that happen weekly.

Though, the berries look plentiful. When we pick them they don’t amount to much yet. Just a little invitation to any members who would like to come out and enjoy the baby berry patch this season. Seems the big harvests will have to wait till they are a little older. We will get our B week members some shiitakes next pick they flush. (after a good rain) which we hope will hold off for a bit!