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!

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!

This is a Group A week, pick up your box at Upland Hills, UW Vet Clinic, Vom Fass, Evergreen Ave, Manna Cafe, Platteville, On Farm, Green City Market and Chicago Botanic Garden. This is the first delivery for the Summer Share for these sites. Please check your name off the list when you pick up your box so when we are figuring out who still needs to pick up it is clear.

Here’s a picture of what is the box. Sweet Corn, Cucumber, Zucchini, Onions, Potatoes, Carrots, Eggplant, Cherry Tomatoes, Green Kale, Arrowhead Cabbage, Celery, Kohlrabi.

It is heavy and can expand in your bags so bring two bags to pick up

Also, the final flyer is out for the Summer Party on the farm. I have attached that as well. I hope all of you can make it to one of the parties ~ if not, no worries.

I hope all is well and you all are enjoying the harvests!!

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!!