Welcome to King's Hill Farm!

This has been a beautiful week. But flying by fast. We planted the rest of our baby plants of melons, winter squash, kale, cabbage and cauliflower. So, we have succeeded planting everything we had hoped to!!

So, I am on my way out with Cedar and Phineas to visit my dad and brother. Joel will be here as well as the crew. Please call the farm or Mike if you are having any difficulty regarding your produce.I am sending this out early because we leave at 1 am tonight!! There is a chance that what is on this list my be substituted for something.

I hope everyone is having a wonderful experience eating your farm bounty.

What’s in the box?

Shelling Peas, Cilantro, Dill, Chard, Napa Cabbage, Romaine, Broccoli, Carrots, Beets, Kohlrabi, Garlic Scapes and Fennel.

I’ll try to remember to add more info when I get back for future reference. Remember beet and kohlrabi greens are delicious used as veggies. Carrot tops can be a delicious additional flavor in soups and salads.

All the best, J

 

 

Group B Week 2

We had rain every day this week. Not too much for most things, but the strawberries don’t like rain when they are ripening so unfortunately, they didn’t make it. Everything else is superb though! We stuffed the box this week with deliciousness Please enjoy ~

What’s in the box?

Kohlrabi, Fennel, Head Lettuce, Napa Cabbage, Radishes, Asparagus, Carrots, Chard, Snow Peas or Snap Peas, Rhubarb, Mini Onions, Scallions, Garlic Scapes.

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. We only put one of each Fennel and Kohlrabi. For those sharing there will be more in the future so you can flip a coin for who gets what

Purple and/or 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!

Asparagus – This is the last Asparagus harvest. Nutritionally, raw asparagus ranks high in vitamins A, B-complex, and C and rich in minerals potassium and zinc. Cooking asparagus loses some of the nutrition but still delicious. So, cook lightly. Suggestions – raw sliced in a salad, stir-fried with greens, or roasted: 425 for 10 mins. Mix olive oil, salt and pepper with the asparagus then place on cookie sheet. Stand upright in a ½” of water in a cup in your fridge for maximum shelf life.

Rhubarb – This is the last Rhubarb harvest. bag and store in refrigerator high in vitamins A and C and many minerals, particularly calcium. Blood purifier and digestive aid.

Dice into salads, hot or cold cereal raw for tart flavor (I LOVE Rhubarb).

Chop Rhubarb, sweeten with sugar or honey and bake 30 min at 375.

Simple Sauce: Chop Stems into 1” chunks, cook in small amount of water with sweetener of your choice to taste. When fibrous stalks become stringy and mushy, done. Can be frozen raw as well.

Radishes – Radishes – bag and store in refrigerator. Root – traces of potassium, phosphorous, magnesium and iron. Leaf – excellent source of vitamins A, C and the B’s. blood cleansers and digestive aids. Add to mixed salad or grate and add your favorite salad dressing. Stir fry or steam, as well. Short shelf life. Use within 3-4 days.

Scallions aka Green Onions – no bag in refrigerator. 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. Tops can also be used.

Green Garlic – no bag in refrigerator. Green Garlic is a fresh, mild, young garlic plant. Use like scallions or garlic in any recipe. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Head Lettuce – bag and store in refrigerator. Have you ever tried Lettuce Soup? If you have a hard time falling asleep at night you may want to try some. It is amazing! Basically, wilt the lettuce in a simple broth. Broth – Finely chopped Scallion and Green Garlic, heat 1 T of oil (ghee, vegetable, or seed oil) add scallions and garlic saute till turning translucent then add 1 cup water and 1 packed cup of chopped lettuce. Bring to boil and then cool with an icecube (if you want). 1 Serving size. You will be amazed. Otherwise enjoy a crisp, fresh salad.

Snap Peas or Snow Peas– store in refrigerator. Excellent source of vitamins A,C, K and the B’s. High in minerals iron, potassium, and phosphorous. High- protein, carbohydrate and fiber. Eat raw whole or chopped in salad or plain. Cook for under 2 min’s in stir fry. Enjoy within a few days. Both are very similar in how to cook. Both are good raw but snap peas are more tender in salads.

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.

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 – bag and store. Thick juicy stalks and bright green leaves. 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. Has a Romaine Lettuce look but different. Can be added to salad and used as romaine but great in stir fry.

Hearty Summer Salad.

Chop Fennel, Kohlrabi, a few carrots, a few radishes, and a 2-3 inch piece of rhubarb into thin slices. Place chopped lettuce or finely chopped Napa Cabbage first on the plates than add the slices on top. Make a quick salad dressing with 1 part balsamic vinegar (or any favorite vinegar) 1 part favorite oils (I mix toasted sesame oil and sunflower seed oil) 1 part tamari or soy sauce. For a little more spice shake in some pepper. Put in a container you can close up and shake. Then sprinkle on salad. Delicious!

Happy Eating ~

A Group Week 2

It has been a beautiful week! We picked STRAWBERRIES!! Still planting frantically and weeding like nobodies business. We have 7 interns, 2 wwoofers, 5 trade share members getting your box to you. Oh and the farm family and Mike! Time is flying and the rain has gently fallen this week so we didn’t have to think about irrigation. Veggies are growing and the raspberries are heavy with flowers. Birds are laying happily

I figure that you all know how to open and collapse your box now. Thank you!

And now for the good part.

What’s in your box?

Asparagus, Rhubarb, Peas, Scallions, Green Garlic, STRAWBERRIES!, Radishes, Baby Salad Mix, Kohlrabi, Fennel, Head Lettuce, Bunch o Kale, BABY CARROTS!, AND mini onions.

This is a very nice box

More Info ~

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. We only put one of each Fennel and Kohlrabi. For those sharing there will be more in the future so you can flip a coin for who gets what

Purple and/or 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!

Asparagus – it was the perfect spring for asparagus. It waited till CSA time to get warm so we have a delicious treat for you all! Nutritionally, raw asparagus ranks high in vitamins A, B-complex, and C and rich in minerals potassium and zinc. Cooking asparagus loses some of the nutrition but still delicious. So, cook lightly. Suggestions – raw sliced in a salad, stir-fried with greens, or roasted: 425 for 10 mins. Mix olive oil, salt and pepper with the asparagus then place on cookie sheet. Stand upright in a ½” of water in a cup in your fridge for maximum shelf life.

Rhubarb – bag and store in refrigerator high in vitamins A and C and many minerals, particularly calcium. Blood purifier and digestive aid. Dice into salads, hot or cold cereal raw for tart flavor (I LOVE Rhubarb). Chop Rhubarb, sweeten with sugar or honey and bake 30 min at 375. Simple Sauce: Chop Stems into 1” chunks, cook in small amount of water with sweetener of your choice to taste. When fibrous stalks become stringy and mushy, done. Can be frozen raw as well.

Radishes – Radishes – bag and store in refrigerator. Root – traces of potassium, phosphorous, magnesium and iron. Leaf – excellent source of vitamins A, C and the B’s. blood cleansers and digestive aids. Add to mixed salad or grate and add your favorite salad dressing. Stir fry or steam, as well. Short shelf life. Use within 3-4 days.

Scallions aka Green Onions – no bag in refrigerator. 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. Tops can also be used.

Green Garlic – no bag in refrigerator. Green Garlic is a fresh, mild, young garlic plant. Use like scallions or garlic in any recipe. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Baby Salad Mix – Need I say more? Rich in chlorophyll, iron and vitamins A and C. I like to eat my salad mix without dressing. How bout you?

Head Lettuce – bag and store in refrigerator. Have you ever tried Lettuce Soup? If you have a hard time falling asleep at night you may want to try some. It is amazing! Basically, wilt the lettuce in a simple broth. Broth – Finely chopped Scallion and Green Garlic, heat 1 T of oil (ghee, vegetable, or seed oil) add scallions and garlic saute till turning translucent then add 1 cup water and 1 packed cup of chopped lettuce. Bring to boil and then cool with an icecube (if you want). 1 Serving size. You will be amazed. Otherwise enjoy a crisp, fresh salad.

Snap Peas – store in refrigerator. Excellent source of vitamins A,C, K and the B’s. High in minerals iron, potassium, and phosphorous. High- protein, carbohydrate and fiber. Eat raw whole or chopped in salad or plain. Cook for under 2 min’s in stir fry. Enjoy within a few days.

Hearty Summer Salad.

Chop Fennel, Kohlrabi, a few carrots, a few radishes, and a 2-3 inch piece of rhubarb into thin slices. Place chopped lettuce or salad mix first on the plates than add the slices on top. Make a quick salad dressing with 1 part balsamic vinegar (or any favorite vinegar) 1 part favorite oils (I mix toasted sesame oil and sunflower seed oil) 1 part tamari or soy sauce. For a little more spice shake in some pepper. Put in a container you can close up and shake. Then sprinkle on salad. Delicious!

Happy Eating ~

Group B Week 1 YAY!

Important Pick Up Announcements:Please Read

For those of you who have continued your support from an earlier season, you know the drill. How to unfold a box. The top has a folding tab along the long side of the box. Push the fold in towards the same wall of the box as the tab. It should not tear. If you are having a hard time, pause, take a breath and look for the folding tab The bottom of the box has two folding tabs. Unfold them and the box will collapse down gently. It is easy once you get the hang of it.

There will be a sign off sheet with your membership details. If it is blank then you are a full share. If you purchased options, it will be listed on the right side of the paper. Don’t forget your eggs if you ordered them!! Also, if you ordered eggs, please do your best to get their as early as you can. They are super fresh so it is not necessarily bad to leave them unrefrigerated but still it is best procedure to get them to your home or a personal cooler as soon as possible.

Please unpack your veggie box into your own containers. We will have a cloth bag with KHF logo for you. Don’t forget to take one with you. There is one per membership.

Then fold the box and go enjoy your bounty.

What’s in the box?

Asparagus, Rhubarb, Peas, Scallions, Green Garlic, Spinach, Mustard Greens, Dried Shiitakes, Cilantro, Thyme, Summer Savory, and a special treat DUCK EGGS

More Info ~

Asparagus – it was the perfect spring for asparagus. It waited till CSA time to get warm so we have a delicious treat for you all! Nutritionally, raw asparagus ranks high in vitamins A, B-complex, and C and rich in minerals potassium and zinc. Cooking asparagus loses some of the nutrition but still delicious. So, cook lightly. Suggestions – raw sliced in a salad, stir-fried with greens, or roasted: 425 for 10 mins. Mix olive oil, salt and pepper with the asparagus then place on cookie sheet. Stand upright in a ½” of water in a cup in your fridge for maximum shelf life.

Rhubarb – bag and store in refrigerator high in vitamins A and C and many minerals, particularly calcium. Blood purifier and digestive aid. Dice into salads, hot or cold cereal raw for tart flavor (I LOVE Rhubarb). Chop Rhubarb, sweeten with sugar or honey and bake 30 min at 375.

Simple Sauce: Chop Stems into 1” chunks, cook in small amount of water with sweetener of your choice to taste. When fibrous stalks become stringy and mushy, done. Can be frozen raw as well. 

Snap Peas – store in refrigerator. Excellent source of vitamins A,C, K and the B’s. High in minerals iron, potassium, and phosphorous. High- protein, carbohydrate and fiber. Eat raw whole or chopped in salad or plain. Cook for under 2 min’s in stir fry. Enjoy within a few days.

Scallions aka Green Onions – no bag in refrigerator. 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. Tops can also be used.

Green Garlic – no bag in refrigerator. Green Garlic is a fresh, mild, young garlic plant. Use like scallions or garlic in any recipe. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Spinach – store in refrigerator. High in chlorophyll, vitamins A and C, raw or slightly cooked. Does inhibit calcium absorption. Use in salads, steamed or boiled for under 5 minutes. Can last two weeks.

Dried Shiitakes – these tasty morsels couldn’t wait for CSA season so we picked them and dried them for your enjoyment. They will last forever but why wait? Place them in hot water for 15 mins then cut the stem off and chop as you like into stir fry or risotto.

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.

Cilantro – put plants standing in shallow water in fridge. Add fresh to soups, stews, and stir fries; toss into green salad; nice addition to potato salads. Enjoy within a few days.

Baby Greens (mustards,tatsoi and arugula) – store in refrigerator. Can last up to two weeks. Greens in general are packed with nutrients. Properly prepared, greens offer generous amounts or vitamins A, C, and some B vitamins, folic acid, and minerals calcium and iron. High in fiber low in calories. Cook 2-4 minutes, when color brightens they are done, if color gets dull and dark, oops they are over cooked, still edible but not as nutritious. Try RAW! Super tender and delicious, perfect salad.

Duck Eggs – we decided since our ducks are laying so nicely right now, that it would be a nice treat to give you a sample 6 pack of our eggs. They will last 2-3 months, but don’t forget about them! They make baked goods indescribably wonderful! There is a significant difference. They have a different strain of protein so most people who are allergic to chicken eggs can have duck eggs. Each egg is equal to about 1 ½-2 chicken eggs depending on the size. I love to suggest a taste test. Fry your regular eggs that you eat and fry a duck egg the same way then try them side by side. Let us know what you think!!

Thyme – has the little leaves and purple flowers. Strip the leaves off stems (with flowers) and enhance any dish. Use 1-2 T per pound of (rehydrated) mushrooms, add the mixture to omelets, quiches, or stirfries. Thyme is a digestive aid and helps break down fatty foods. AND OR make tea. 1 T per cup o hot water. Steep for 5-10 mins. Add honey

Savory – use like rosemary. I know that there are no potatoes in the box, but, I like to cube potatoes into a large bowl, add enough oil to coat the potatoes but not smoother them, de stem the savory and add 1-2 T per 6-7 large potatoes, add 2 t salt and mix till well mixed. Lay out on cookie sheet(s) thick single layer. Put in oven at 425, check in 10 mins. Usually takes about 15-20 mins depending on how many cookie sheets you are making.

BERRY NEWS! Strawberries are turning red!!!! Hopefully there will be the right weather and no critters over the next two weeks so everyone gets a little taste If you want to come out and help pick them you get bonus strawberries! Raspberries are heavy with baby fruits! There are lots of currants, too.

I would like to send out a thank you to our crew for making it happen. We have so far 7 interns, 4 worker trade members, Mike, Joel and I. This week was a LONG one. 3 twelve hour days in a row. After we work out the kinks, and train folks in a little longer it should get easier. Good job to the Kings Hill Pirate Crew, ARRR

 

 

A week 1

Week A Box 1!!!! The day has come folks to eat lots of veggies

Announcements:Please Read

For those of you who have continued your support from an earlier season, you know the drill. How to unfold a box. The top has a folding tab along the long side of the box. Push the fold in towards the same wall of the box as the tab. It should not tear. If you are having a hard time, pause, take a breath and look for the folding tab The bottom of the box has two folding tabs. Unfold them and the box will collapse down gently. It is easy once you get the hang of it.

There will be a sign off sheet with your membership details. If it is blank then you are a full share. If you purchased options, it will be listed on the right side of the paper. Don’t forget your eggs if you ordered them!! Also, if you ordered eggs, please do your best to get their as early as you can. They are super fresh so it is not necessarily bad to leave them unrefrigerated but still it is best procedure to get them to your home or a personal cooler as soon as possible.

Please unpack your veggie box into your own containers. We will have a cloth bag with KHF logo for you. Don’t forget to take one with you. There is one per membership.

Then fold the box and go enjoy your bounty.

Notes for specific sites: Chicago Botanic Garden – This year we are not vending at the market. Kim from Faiths Farm (the natural meat stand) is our pick up point at the market. Her phone # in case you are lost or confused is – 815.214.7420

Upland Hills – Please take your box home with you. I will let you know a more convenient day for us to pick them up. Please unpack them quickly so you don’t miss out on what is at the bottom of the box! Fold them and find a cleanish place to store them for us, thank you!

And on to the good stuff ~

What is in the box?

Asparagus!!, Rhubarb, Radishes, Scallions, Green Garlic, Spinach, Baby Lettuce, Dried Shiitakes, Cilantro, Mustard Greens, and a special treat DUCK EGGS.

More Info ~

Asparagus – it was the perfect spring for asparagus. It waited till CSA time to get warm so we have a delicious treat for you all! Nutritionally, raw asparagus ranks high in vitamins A, B-complex, and C and rich in minerals potassium and zinc. Cooking asparagus loses some of the nutrition but still delicious. So, cook lightly. Suggestions – raw sliced in a salad, stir-fried with greens, or roasted: 425 for 10 mins. Mix olive oil, salt and pepper with the asparagus then place on cookie sheet. Stand upright in a ½” of water in a cup in your fridge for maximum shelf life.

Rhubarb – bag and store in refrigerator high in vitamins A and C and many minerals, particularly calcium. Blood purifier and digestive aid.

Dice into salads, hot or cold cereal raw for tart flavor (I LOVE Rhubarb).

Chop Rhubarb, sweeten with sugar or honey and bake 30 min at 375.

Simple Sauce: Chop Stems into 1” chunks, cook in small amount of water with sweetener of your choice to taste. When fibrous stalks become stringy and mushy, done. Can be frozen raw as well.

Radishes – Radishes – bag and store in refrigerator. Root – traces of potassium, phosphorous, magnesium and iron. Leaf – excellent source of vitamins A, C and the B’s. blood cleansers and digestive aids. Add to mixed salad or grate and add your favorite salad dressing. Stir fry or steam, as well. Short shelf life. Use within 3-4 days.

Scallions aka Green Onions – no bag in refrigerator. 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. Tops can also be used.

Green Garlic – no bag in refrigerator. Green Garlic is a fresh, mild, young garlic plant. Use like scallions or garlic in any recipe. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Spinach – store in refrigerator. High in chlorophyll, vitamins A and C, raw or slightly cooked. Does inhibit calcium absorption. Use in salads, steamed or boiled for under 5 minutes. Can last two weeks.

Baby Lettuce – Need I say more? Rich in chlorophyll, iron and vitamins A and C.

Dried Shiitakes – these tasty morsels couldn’t wait for CSA season so we picked them and dried them for your enjoyment. They will last forever but why wait? Place them in hot water for 15 mins then cut the stem off and chop as you like into stir fry or risotto.

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.

Cilantro – put plants standing in shallow water in fridge. Add fresh to soups, stews, and stir fries; toss into green salad; nice addition to potato salads. Enjoy within a few days.

Mustard Greens – bag and store in refrigerator. Can last up to two weeks. Greens in general are packed with nutrients. Properly prepared, greens offer generous amounts or vitamins A, C, and some B vitamins, folic acid, and minerals calcium and iron. High in fiber low in calories. Cook 2-4 minutes, when color brightens they are done, if color gets dull and dark, oops they are over cooked, still edible but not as nutritious. Chop from the top of the leaf down to the twist tie.

Duck Eggs – we decided since our ducks are laying so nicely right now, that it would be a nice treat to give you a sample 6 pack of our eggs. They will last 2-3 months, but don’t forget about them! They make baked goods indescribably wonderful! There is a significant difference. They have a different strain of protein so most people who are allergic to chicken eggs can have duck eggs. Each egg is equal to about 1 ½-2 chicken eggs depending on the size. I love to suggest a taste test. Fry your regular eggs that you eat and fry a duck egg the same way then try them side by side. Let us know what you think!!

Meal suggestions:

KHF classic stir fry – I make this once a week, usually decide what’s going in it by what is in the fridge. But this one is customized to what is in the box.

Start a pot of rice. Usually, 1 cup of dried rice feeds 2 people. I make a pot with 5 cups of rice so I can have breakfast and a quick lunch. (also, I feed many people here)

Rehydrate 2-3 shiitakes.

Trim off any yellow then Chop 3-4 green garlic stalks and 1-2 scallions all the way up. Chop in 1/4” pieces 3-4 asparagus. Slice thinly bunch of mustard greens, it will cook down a lot.

Chop a few cilantro plants for topping.

Begin with some good cooking oil, sunflower oil, olive oil, or safflower oil about 2 T, add 1 T toasted sesame oil or sesame seeds. On medium heat let it heat up for a minute or 2. Add 1 t cumin seeds or cumin powder. 1 t turmeric powder and 1 t of either or both of paprika and pepper. 1/2 t salt. Stir the spices into the oil. Add chopped green garlic and or scallions. Cook till translucent then add greens. Add ½ cup of water and cover with lid. In 2 minutes check to see the tenderness and color of greens.

Serve with rice, nice toppings for this dish, chopped cilantro, plain yogurt and or tamari.