Welcome to King's Hill Farm!

Group B Week 10 (This is the last Share!)

We had our first freeze last night. Brrrr . . .The end of the CSA season is in good time. We have some special treats for you this week. Baby Spinach, Celeriac and Brussel Sprouts. Thank you all for choosing our farm to support and participate in. It was a pleasure growing and sharing food with you! Many blessings and may your winter days be warmed by the heart . . . and heater

Our CSA season is officially over! It is hard to believe, but we begin our planning for the 2012 season here pretty quick. I will be sending out a survey next week. Please get back to us with your feedback so we can improve our service as much as we can. We are already planning a few farm events that we would really like as many members to come as possible so you can understand the scope of this farm that you are supporting. It is so beautiful out here. It is too much to describe. But there have been a few members out here who are our voice to attempt the description! Thanks again. Growing food is our passion and it is nice to have a community to recognize our gift

What’s in the box ~

Leeks, Celeriac, Baby Spinach, Brussel Sprouts, Kale, Parsnips, Green Top Beets, 1 large bag including – Shallots, Russian Banana Fingerlings, Walla Walla Onions and Garlic, Green peppers, Red and Green Cabbage, Acorn Squash, Carnival Squash and Butternut Squash.

 Leeks – Flat leaf, mild onion. Use like an onion. Tastes really good in a stew/soup with potatoes. Also good, just stir-fried or steamed as a topping or side dish.

 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.

 Baby 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. Bet you didn’t guess you would have a salad from the farm in October!

 Brussel Sprouts – refrigerate unwashed in a plastic bag. Good storage for a week then starts to go down in flavor but still ok. Contain high amounts of vegetable protein and carbohydrates. Pare off the tough bottom part of the sprout stem and remove the two outermost leaves. Boil or steam approx. 5-8 mins be careful to not overcook. They are best tender but not mushy!!!

 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.

 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.

 Red and Green 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 A Week 10 (This is the last Share!)

Indian Summer is almost over! Hard to believe but the weather is telling of cold days in the near future! The end of the CSA season is in good time. We have some special treats for you this week. Baby Spinach, Celeriac and Brussel Sprouts. Thank you all for choosing our farm to support and participate in. It was a pleasure growing and sharing food with you! Many blessings and may your winter days be warmed by the heart . . . and heater

What’s in the box ~

Leeks, Celeriac, Baby Spinach, Brussel Sprouts, Kale, Parsnips, Green Top Beets, 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, Green peppers, Red and Green Cabbage, Acorn Squash and Butternut Squash.

 Leeks – Flat leaf, mild onion. Use like an onion. Tastes really good in a stew/soup with potatoes. Also good, just stir-fried or steamed as a topping or side dish.

 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.

 Baby 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. Bet you didn’t guess you would have a salad from the farm in October!

 Brussel Sprouts – refrigerate unwashed in a plastic bag. Good storage for a week then starts to go down in flavor but still ok. Contain high amounts of vegetable protein and carbohydrates. Pare off the tough bottom part of the sprout stem and remove the two outermost leaves. Boil or steam approx. 5-8 mins be careful to not overcook. They are best tender but not mushy!!!

 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.

 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.

 Red and Green 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 9 (1 more share!)

Busy week here on the farm. The crew is doing the fall storage crop harvests and cleaning up the tomato/pepper/eggplant field. We are starting to prepare for the cold season ahead which includes repairing vehicles and so on.

We will be sending out a survey soon after the last box. Please get it back to us so we can continue to improve our service to you! Thank you all for participating in this season. It was quite memorable. Lots of growth here on the farm in many ways! Many blessings for your support!

What’s in the box ~

Purple/Green Kale, Parsley, Mixed Green Top Beets, Kohlrabi, Celeriac, Leek, 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.

 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.

 Parsley – refrigerate in a plastic bag for best storage. Very high in vitamins A anc C, also high in minerals, particularly iron. Great thrown in a potato or pasta dish right after the heat is turned off.

 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!!

 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.

Leeks – are related to onions but are milder in flavor and pungency. Can be used to substitute onions in any of your favorite dishes. Or steamed alone and topped with butter, salt, pepper and parmesan cheese!