Welcome to King's Hill Farm!

B Week Box 10 2010

~ Week B Box 10 ! ~

This is the last B week so, Meadowood Drive, Woodcroft Circle, Hybrid Fitness, Golds Gym and Lewis St Platteville(after 4 pm) will be this Friday October 22 after 2 pm. Oak Park Farmers Market for Oak Park members 7 am Saturday October 23, and Independence Park Farmers Market and Glenwood Sunday Market 9 am October 24. Have a wonderful, joyful, health filled winter!

What’s in the box?!

• Greentop 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.

• Newly Dug Potatoes – Purple- no bag in warmer drawer of refrigerator. 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 Shallots – 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.

• Jerusalem Artichokes/Sunchokes – good source of iron and niacin and contains inulin making it a great choice for diabetics. Can create lots of air in people so best to add cumin seeds, coriander seeds and grated ginger (this combination is great in aiding digestion for any airy dish) to the root roast or soup containing Sunchokes Sunchokes are the only native vegetable to this climate that I know of!

• Acorn Squash – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes. We bake winter squash whole generally 400 degrees for 45 minutes or until the shell is easy to push in. That way the squash holds all of its moisture. Then cut open, remove seeds and add butter or use in a recipe.

• Scarlet Turnips and Purple top 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. These Turnips are super sweet and DELICIOUS!! Steam and taste test for fun or just create a delicious mixed turnip dish.

• Black Spanish Radishes(black skin, round) and China Rose Radishes (oblong, red) 94% water with modest nutritional value of potassium, phosphorous, magnesium and iron. Also, beneficial blood cleansers and digestive aids. Cook as you would a turnip or grate raw into a salad. Skin holds the bulk of nutrition and is best to leave on.

• CHESTNUTS!! - our special treat to you. I met these farmers recently and was impressed with their farm. Legacy Chestnuts is a family farm with 700 chestnut trees raised organically. We attached their email so you can look at their suggestions for how to store and prepare. I love fire roasted chestnuts that we would get at a Christmas festival every winter. I roasted some in the oven last night. DELICIOUS!! We ate as many as we wanted and tonight I am going to crack the rest and add to a stir fry They are high in protein and potassium. We have some planted but it will be 10 years before we get to harvest them! Please savor and enjoy!!

On the farm this week.

The weather is cooling off and the sunsets have been amazing. We moved the young hens up with the older hens. The crew has been focusing on cleaning up and consolidating animals before the hoses freeze. Coops are getting maintained and prepared for winter. The cabbage was picked right before a freeze a couple of days ago. We were letting it size up as much as possible till that day. It is super delicious as are all the roots. They get sweeter after the frosts but before the freezes. Carrots, turnips and potatoes will soon get all harvested before the freezes get longer.

Thanks again for all of your support. It was a yummy year full of diverse nutritious edibles. We hope to have the survey out in a couple of weeks along with our plan and soon to follow our 2011 application. Thank you, Thank you

Newsletter Week A Box 10

Week A Box <<10>>

This is the last box for the A group members. Thank you all for your support this season. It was a tough one but we made it. Time to celebrate. Toast to the Kings Hill Farm crew for making the veggies happen, YAY!! This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday October 15 after 2 pm. Atomic Ice Cream 148 High Street Mineral Point 9 am, Green City Market 7 am Saturday October 16, and Chicago Botanic Garden Farmers Market 9 am October 17. 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?!

• Greentop 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.

• 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.

• Leeks – a mild onion relative, delicious in soups also great raw. Steam alone to taste the delicious special flavor. The whole thing is completely wonderful. As you cut up the base of the leek, there may be dirt up towards the leaves, just continue to rinse and cut some more.

• Freshly Dug Carola Potatoes – no bag in warmer drawer of refrigerator. 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.
• Jerusalem Artichokes/Sunchokes – good source of iron and niacin and contains inulin making it a great choice for diabetics. Can create lots of air in people so best to add cumin seeds, coriander seeds and grated ginger (this combination is great in aiding digestion for any airy dish) to the root roast or soup containing Sunchokes Sunchokes are the only native vegetable to this climate that I know of!

• Sweet Onions and Shallots – 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. The sweet onions have a shorter shelf life than the shallots but both are best stored in the fridge. The shallots can last until next season but enjoy them till they are gone and look forward till next season!

• Acorn Squash – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes. We bake winter squash whole generally 400 degrees for 45 minutes or until the shell is easy to push in. That way the squash holds all of its moisture. Then cut open, remove seeds and add butter or use in a recipe.

• Scarlet Turnips and Purple top 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. These Turnips are super sweet and DELICIOUS!! Steam and taste test for fun or just create a delicious mixed turnip dish.
• CHESTNUTS!! - our special treat to you. I met these farmers recently and was impressed with their farm. Legacy Chestnuts is a family farm with 700 chestnut trees raised organically. We attached their email so you can look at their suggestions for how to store and prepare. I love fire roasted chestnuts that we would get at a Christmas festival every winter. I roasted some in the oven last night. DELICIOUS!! We ate as many as we wanted and tonight I am going to crack the rest and add to a stir fry They are high in protein and potassium. We have some planted but it will be 10 years before we get to harvest them! Please savor and enjoy!!

On the farm this week.

Our indian summer has been incredible. We planted flower bulbs and garlic in 80 degrees!! Amazing. Joel has been prepping the ground for next year and cleaning up the fields with the crew. We’ll be making some animal coops soon to get ready for all the new birds staying warm this winter. After next week, we will be planning and deciding how many members we can feed next season. We are hoping to feed you all again, so please keep your eye out for our survey which will be coming out in a few weeks. Thanks again for eating with us!!

B Week Box 9 2010

~ Week B Box 9 ! ~

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 October 8 after 2 pm. Oak Park Farmers Market for Oak Park members 7 am Saturday October 9, and Independence Park Farmers Market and Glenwood Sunday Market 9 am October 10. There is one more box after this for our B week Members. October 22-24. Hope the veggies have filled your palates with delicious nutrition!

What’s in the box?!

• Rainbow Chard– store in bag in refrigerator, best to use within 4 days. But will last 2 weeks. high in chlorophyll, vitamins A, E and C, raw or slightly cooked. In salads, steamed or boiled for under 10 minutes. Add the beet greens to your chard bag and double your greens.

• Newly Dug Potatoes – Fingerlings, Purple, and SWEET- no bag in warmer drawer of refrigerator. 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, Yellow Cippolinis, Red Cippolinis Onions AND Shallots – 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.

• Green Peppers – the pepper crop was no where near as fruitful as last year. We have waited patiently to attempt to get you ripe red or yellow peppers but it didn’t happen. The frost is supposed to hit tomorrow so we picked them green. They are super yummy anyway High levels of vitamins, A, C and E and the minerals iron and potassium.

• Green Beans – will keep for up to a week. SPECIAL, in season but not really. We planted them in hopes it would work and it DID 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.

• Orange Kabocha – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes, and of course PIE!!

• 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.

• Celery – 94% water but also contains vitamins A, C, B-complex, and E with a variety of minerals, too! Celery can be wrapped in a damp paper towel in a plastic bag to store for up to 2 weeks, or in an upright dish with an inch of water. It can also be sliced and frozen. Great fresh in salads and fresh or frozen in soups and stir frys.

• Greentop 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.

On the farm this week.

Things have slowed down a lot! We are winding 2010 down and already thinking about 2011.

We will be sending out a survey soon to ask how things went and ask you about our ideas and your opinions on them. We are getting fields ready to measure and think seriously about how many people we can serve without planting in the bottom grounds. In the meanwhile, the animals are still as happy go lucky as can be. This picture doesn’t portray the humor we had hoped. One of the piggies decided to take a nap in the feed trough. Probably, trying to reserve the food for herself!

IF YOU WANT EGGS THEY NEED TO BE RESERVED FOR INDEPENDENCE PARK, OAK PARK AND CBG. So please let us know in advance.

Newsletter Week A Box 9

Week A Box 9!

The colors of the leaves tell the tale of preparation for the shortening of the days. This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday OCTOBER 1! after 2 pm. Atomic Ice Cream 148 High Street Mineral Point 9 am, Green City Market 7 am Saturday October 2, and Chicago Botanic Garden Farmers Market 9 am October 3. 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?!

• Rainbow Chard– store in bag in refrigerator, best to use within 4 days. But will last 2 weeks. high in chlorophyll, vitamins A, E and C, raw or slightly cooked. In salads, steamed or boiled for under 10 minutes. Add the beet greens to your chard bag and double your greens. Also, can bag Turnip greens in for a nice well rounded nutritional greens dish.

• 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.

• Green Beans – will keep for up to a week. SPECIAL, in season but not really. We planted them in hopes it would work and it DID 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.

• 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.

• Freshly Dug Mixed Potatoes (Fingerlings, Purple, and SWEET) – no bag in warmer drawer of refrigerator. 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, Italian Bottleneck Onions (Torpedo Onions), red onions, cippolini’s and shallots – 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.

• Leeks – Flat leaf, mild onion. Great in stir fry or the never fail Potato Leek Soup

• Orange Kabocha Squash – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes, and of course PIE!!

• Green Top Scarlet Turnips -bag and store in refrigerator. Use leaves soon. good source for vitamin C, potassium and calcium. Delicious steamed and served plain with butter or add to stir fry or grate into salad. These Turnips are super sweet and DELICIOUS!! Joel made a Turnip mash with these, add some cheese and butter. Pink delicious stuff.
• Green Peppers – the pepper crop was no where near as fruitful as last year. We have waited patiently to attempt to get you ripe red or yellow peppers but it didn’t happen. The frost is supposed to hit tomorrow so we picked them green. They are super yummy anyway High levels of vitamins, A, C and E and the minerals iron and potassium.

On the farm this week.

This week we say goodbye to 4 members of our crew! It has been an awesome people season. Lots of enjoyable conversations and many delicious lunches shared here with our interns. As pictured left to right: Eli (L.E.), Stephanie, Jake, Toma, (Me, Joel, Mike – not interns), Jacqueline, Jonathon, Melissa. Big THANK YOU’s to them for their dedication and perseverance. Stephanie, Jake and Jonathon will continue with us till the season is over.

Our harvesting days are drawing to a close, we raced the frost for some of the produce and we cross our fingers for the rest!