Welcome to King's Hill Farm!

Group A Week 9 (1 more share!)

What a beautiful “Indian Summer” We were able to harvest peppers and tomatoes still!! There is a frost warning and we are pretty sure this is it. But we are grateful to have gotten more time to enjoy the harvest.

Life is good on the farm. We are pruning back the fruited raspberry canes and weeding in the perennial forest. If you haven’t had a chance to come out to the farm, keep us in mind for your summer travels next season. We are planning to create an easier way for visitors to show themselves around the farm as well as plan a calendar of events sooner for 2012. Joel has been maintaining amazing miles of trails this season, we hope to make signs this winter and put them up in the spring.

We hope you have enjoyed the season of bounty. We feel good about the shares that were delivered. We do have to cancel our winter share this season. We don’t have enough variety to pack a quality box in our opinion. We’ll try again next year. For those of you who have prepaid for the winter share I will be getting in touch with you to see if you would like a refund.

What’s in the box ~

Purple Kale, A few Parsnips, Green Top Beets, Kohlrabi, 1 large bag including – 2# Large Potatoes (Russet, All Red, All Blue, German Butterball, Red Pontiac) Shallots, Russian Banana Fingerlings, Walla Walla Onions and Garlic, Mixed peppers, Red Cabbage, Acorn Squash and Butternut Squash.

 Purple 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.

 Parsnips – refrigerate in a plastic bag for best storage. High in potassium and vitamin C, also good carbohydrates and vegetable protein and other trace minerals. They look like white carrots.

 Kohlrabi – globes will last for over a month. Store in refrigerator. High in vitamins A and C and minerals potassium and calcium. Peel globe and add to salad, stir fry, blanch, steam, mash, or even stuff! They are very fun, yummy and versatile! They can also be baked and then scoop out the center after soft. Add to the oven while roasting or baking other things. Treat like a potato. Then add the center yumminess into a casserole or stirfry.

 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 carotene’s. 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.

 Potatoes – no 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.

 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!) Garlic can also be roasted in the oven for 10 mins and added to whatever.

 Peppers – Can be stored in the hydrator drawer for two weeks. High levels of vitamins, A, C and E and the minerals iron and potassium.

 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 salads, cole slaw, steamed, saute, stir fried, boiled for under 5 min’s good alone or mixed with other veggies.

 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!!

Group B Week 8!

The frost grazed over us so there is still tomatoes, peppers, and melons doing well! There are 4 more weeks of our CSA harvest season. We hope you all have enjoyed the bounty.

Next Weekend is an awkward weekend. Please note – September 30, Oct 1 and October 2 is Group A Week 9. A little confusing for the Friday people, but I am sure it will work out for everyone.

What’s in the box ~

Kale, A few Parsnips, Green Top Beets, Celeriac, 1 large bag including – 2# Large Potatoes (Russet, All Red, All Blue, German Butterball, Red Pontiac) 1# large Russian Banana Fingerlings, 1# Red Storage Onions, 1# Walla Walla Onions and Garlic, several Green Peppers and 2 Red Peppers, Red Cabbage, Heirloom Melon Medley.

 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.

 Parsnips – refrigerate in a plastic bag for best storage. High in potassium and vitamin C, also good carbohydrates and vegetable protein and other trace minerals. They look like white carrots.

Celeriac – They look like a vegetable brain. Refrigerate in a plastic bag for best storage. High in carbohydrates, vitamin C, phosphorous and potassium. Delicious raw or cooked. Add to anything. Tastes like celery with the texture similar to kohlrabi.

 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.

 Potatoes – no 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.

 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!)

 Peppers – Can be stored in the hydrator drawer for two weeks. High levels of vitamins, A, C and E and the minerals iron and potassium.

 Melons are yummy Store in fridge. We’ve attempted to give each of you a couple varieties of ready to eat ripe melons. We had so many varieties that we are not sure what they are each called. But we have taste tested!!

 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 salads, cole slaw, steamed, saute, stir fried, boiled for under 5 min’s good alone or mixed with other veggies.

Wow, this season has gone by fast! This week we were racing time as it quickly cooled down. We had a frost on Thursday morning. The crew covered as many peppers and tomatoes as possible. We picked all the vegetables we could possibly pick before the frost.

What’s in the box ~

Rainbow Chard, 1 Large Leek, 1 pint Cherry Tom Medley (Pink, White, Red, Orange, Red Grape, Yellow Grape) Shiitake Mushrooms, 1 large bag including – 2# Large Potatoes (Russet, All Red, All Blue, German Butterball, Red Pontiac) 2# Onion Mix (Red Cippolini, Yellow Cippolini, Red Bottleneck, Shallots) and Garlic, 2 Green Peppers and 2 Red Peppers, 1 Fairytale Eggplant and 1 or 2 Sicilian Striped Eggplant, Heirloom Melon Medley.

 Rainbow Chard– store in a bag in refrigerator, best to use within 7 days. high in chlorophyll, vitamins A, E and C, raw or slightly cooked. Use in salads, steamed or boiled for under 10 minutes.

Leeks – Flat leaf, mild onion. Use like an onion. Tastes really good in a stew/soup with potatoes.

Potatoes – no 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.

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!)

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!

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.

Peppers – Can be stored in the hydrator drawer for two weeks. High levels of vitamins, A, C and E and the minerals iron and potassium.

Eggplants – low in calories, high in fiber, with small amounts of vitamins and minerals. To remove acrid flavors and excess moisture cut and sprinkle salt over slices or cubes, place in colander for 10-15 mins, pat dry with paper towel or rinse.

Melons are yummy Store in fridge. We’ve attempted to give each of you a couple varieties of ready to eat ripe melons. We had so many varieties that we are not sure what they are each called. But we have taste tested!!

Well Farm Freinds, we are back in business with a computer that is as good as new but with all the info of the old one!! I can’t tell you what I roller coaster ride I have been on in the past couple weeks without access to the business files. But anyway, the farm went on without the files and we have put together another nice box for you.

The party was nice, thanks to you members who came it was so good to get to know you

What’s in the box:

Corn, Red Cabbage, Green Kale, Red and or Orange Carrots, Cherry Tom’s, Heirloom Tom’s, Mixed Potatoes, Mixed Onions, Garlic, Sun Jewel Melon, Red Pepper.

Happy Eating!