Welcome to King's Hill Farm!

Group B Box 4

We have some date announcement/reminders. There will be NO CSA the weekend of July 29-31. It is the 5^th weekend of the month. Group A Summer Shares begin August 5-7 and Group B Summer Shares begin August 12-14.

What’s in the box?

Green Kale, Carrots, Leek, Parsley, Garlic Scapes, Celery, Cucumbers, Yellow and Green Zucchini, Kohlrabi, Broccoli, Cauliflower, Arrow Cabbage, Green Beans, Torpedo and Sweet Onions, New Potatoes.

Parsley – place standing in a bit of water for good short term storage. Parsley has more Vitamin A than carrots and more Vitamin C than oranges!! add to salads, pasta, stir-fries. Parsley is famous for freshening the breath after eating a meal.

Leeks – look like scallions but they have a flat leaf. They are milder than scallions but can be used the same.

Carrots – high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Carrots store in bag in refrigerator. Can use the tops as an herb in soups, roasts, or stir fries.

Green 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.

Arrow Head 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!!

Celery – bag and store in refrigerator. Celery is 94% water, and contains vitamins A, C, B-complex, and E with a variety of minerals. Add it to salads, casseroles, soups, stews and stir fries.

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!

We have many varieties this year. Enjoy a fresh 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.

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!

New Potatoes – Packed dirty because their skins are very delicate! They are a special treat. No plastic bag in warmer drawer of refrigerator. 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.

Fresh Garlic – Fresh as in not cured, as you will see peeling a fresh garlic is different than cured garlic. no bag in refrigerator. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Zucchini and Patty Pan– (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!

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. Don’t let me fool you. A pickling cucumber is the best cucumber for pickling because it has a thicker skin. But all cucumbers are delicious raw too!!

Torpedo and Sweet 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.

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.

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.

Garlic Scapes – bag in refrigerator. Garlic Scapes are the soon to flower part of the plant. We pull them out which gives you a delicious treat for you and helps the plant make a bigger garlic bulb. Use like scallions or garlic in any recipe. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Group A Box 4

This past weekend was a momentous occasion. Joel and I were able to go to Saturday and Sunday market together and we got a picture!! That has not happened before ~

Harvests are going well. Very bountiful. Everything looks amazing too. Joel did a good job of planning out the fields especially the ventilation!The rain on Monday was PERFECT!!

What’s in the box ~

Napa Cabbage, Little Red Cabbage, Celery, Chard, Lemon Balm, Kohlrabi, Green Bean Mix, New Potatoes, Scallions, Fresh Garlic, Berry Medley, Cauliflower, Zucchini, Patty Pan and/or Yellow Zucchini, Cucumbers, and Broccoli.

More Info ~

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.

Little Red 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!!

Celery – bag and store in refrigerator. Celery is 94% water, and contains vitamins A, C, B-complex, and E with a variety of minerals. Add it to salads, casseroles, soups, stews and stir fries.

Lemon Balm – Get this! Lemon Balm Soup

4 c stock 3 T finely chopped lemon balm

¼ c Rice 4 T lemon juice

3 Eggs

Combine stock and rice, bring to boil, cover and reduce heat, cook for 20 mins.

Beat eggs with lemon juice. Add 1 cup stock from rice mixture. Whisk until soup lightly thickens, take care not to let soup curdle by boiling. Add lemon balm and stir to combine. Season with pepper. Serve hot. 4-6 servings.

Make tea about ¼ c. chopped lemon balm per quart of hot water. Let steep for under 30 mins. Strain. Enjoy! Add a spritz of honey and lemon to perfect the flavor.

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.

Green Bean Mix – 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!

We have many varieties this year. Enjoy a fresh 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.

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!

New Potatoes – Packed dirty because their skins are very delicate! They are a special treat. No plastic bag in warmer drawer of refrigerator. 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.

Scallions aka Green Onions – no bag in refrigerator. Onions strengthen the bodies health. Great with any 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.

Fresh Garlic – Fresh as in not cured, as you will see peeling a fresh garlic is different than cured garlic. no bag in refrigerator. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Berry Medley – Currants, a very special treat. They have distinct flavor, the seeds are edible as well. Considering the small quantity, I suggest eating raw, sprinkle with sugar if needed. Also, you can add to a batch of granola, your bowl of cereal or oatmeal, cookies, muffins, and so on

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.

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.

Zucchini and Patty Pan– (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!

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. Don’t let me fool you. A pickling cucumber is the best cucumber for pickling because it has a thicker skin. But all cucumbers are delicious raw too!!

Group B Week 3

Our harvest days are really here! The fields have exploded with deliciousness. You’ll see this week how much variety we have happening at this time. I am so happy to announce our first berry medley. Please try them all. There are Pink Champagne Currants, Red Currants, Black Currants, Golden Currants, Gooseberries, Black Raspberries and Raspberries. Many flavors to try.

What’s in the box?

New Potatoes, Scallions, Fresh Garlic, Shelling Peas, Carrots, Beets, Green Kale, Red Head Lettuce, Dill, Cilantro, Berry Medley, Cauliflower, Zucchini, Patty Pan and/or Yellow Zucchini, Pickling Cucumber, Broccoli and Fennel.

More Info ~

New Potatoes – Packed dirty because their skins are very delicate! They are a special treat. No plastic bag in warmer drawer of refrigerator. 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.

Scallions aka Green Onions – no bag in refrigerator. Onions strengthen the bodies health. Great with any 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.

Fresh Garlic – Fresh as in not cured, as you will see peeling a fresh garlic is different than cured garlic. no bag in refrigerator. Garlic strengthens the bodies health. The raw bulbs are the most potent as medicine.

Shelling 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. Seperate the peas from pod and eat raw or cook for under 5 min’s in stir fry, steamed, or lightly boiled. Enjoy within a few days.

Carrots – high in Vitamin A and beta carotene, fiber, calcium, potassium and other trace minerals. Best raw! Carrots store in bag in refrigerator. Can use the tops as an herb in soups, roasts, or stir fries.

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.

Green Frill 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.

Red Head Lettuce – bag and store in refrigerator. Enjoy a crisp, fresh salad.

Dill – store upright in a bit of water with the cilantro. Mix chopped dill into a soft, spreadable cheese. Make Dill Garlic Butter – melt butter over low flame, be careful not to burn. Saute garlic till translucent than add dill and saute for a couple minutes. Pour over potatoes or any cooked vegetables or fish. Make a little cucumber salad with the cuke and dill. Dill is also an herb that can be dried for later use.

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. This herb can make a dish of ethnic foods, such as Thai, Indian, Mexican and Chinese. YUM ~ a must have as a topping for curries and burritos!!

Berry Medley – Currants, a very special treat. They have distinct flavor, the seeds are edible as well. Considering the small quantity, I suggest eating raw, sprinkle with sugar if needed. Also, you can add to a batch of granola, your bowl of cereal or oatmeal, cookies, muffins, and so on

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.

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.

Zucchini and Patty Pan– (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!

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. Don’t let me fool you. A pickling cucumber is the best cucumber for pickling because it has a thicker skin. But all cucumbers are delicious raw too!!

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.