Welcome to King's Hill Farm!

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.

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.

Preview of “CULTIVATING THE NEXT GENERATION | Spring 2011”

Please read this article. It is a picture of the farmer Joel Kellum and what we do here on the farm as well as a few other farmers too. Quite funny! There is a picture of Joel’s feet and a family picture too. ENJOY!

Remind your friends of the adventure to be had in the culinary experience of local produce! We are still accepting members~

The season has begun! So far we have seeded flats in the greenhouse with lettuces, kales, chards, cabbages, onions, shallots, leeks, fennel, broccoli, cauliflower, kohlrabi and brussel sprouts! Next weekend we will be starting the tomatoes, peppers and eggplants. In two weeks, we will be planting seeds in the fields and begin transplanting all the seedlings into the feild beds.

We have also been working in the perennial forest. We propagated elderberries and gooseberries and have been pruning the raspberries and blackberries.

Goose eggs!! Really a special treat. A Goose lays on average 30 eggs a year. They are laying right now. Let us know if you would like to try some goose eggs for Easter. You can blow out the eggs for beautiful decorations and make the BEST scrambled eggs EVER!!

Our crew is growing again. We have two interns moved in and more to come. We feel our intern program is a very educational immersion into the world of diversity which has emerged here . . . with our guidance

B Week Box 10 2010

~ Week B Box 10 ! ~

This is the last B week so, Meadowood Drive, Woodcroft Circle, Hybrid Fitness, Golds Gym and Lewis St Platteville(after 4 pm) will be this Friday October 22 after 2 pm. Oak Park Farmers Market for Oak Park members 7 am Saturday October 23, and Independence Park Farmers Market and Glenwood Sunday Market 9 am October 24. Have a wonderful, joyful, health filled winter!

What’s in the box?!

• Greentop 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.

• 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.

• Newly Dug Potatoes – Purple- no bag in warmer drawer of refrigerator. They are beautiful and DELICIOUS! 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.

• Sweet Onions and Shallots – 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!) let the garlic dry out on the counter, too.

• Jerusalem Artichokes/Sunchokes – good source of iron and niacin and contains inulin making it a great choice for diabetics. Can create lots of air in people so best to add cumin seeds, coriander seeds and grated ginger (this combination is great in aiding digestion for any airy dish) to the root roast or soup containing Sunchokes Sunchokes are the only native vegetable to this climate that I know of!

• Acorn Squash – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes. We bake winter squash whole generally 400 degrees for 45 minutes or until the shell is easy to push in. That way the squash holds all of its moisture. Then cut open, remove seeds and add butter or use in a recipe.

• Scarlet Turnips and Purple top Turnips-bag and store in refrigerator. good source for vitamin C, potassium and calcium. Delicious steamed and served plain with butter or add to stir fry or grate into salad. These Turnips are super sweet and DELICIOUS!! Steam and taste test for fun or just create a delicious mixed turnip dish.

• Black Spanish Radishes(black skin, round) and China Rose Radishes (oblong, red) 94% water with modest nutritional value of potassium, phosphorous, magnesium and iron. Also, beneficial blood cleansers and digestive aids. Cook as you would a turnip or grate raw into a salad. Skin holds the bulk of nutrition and is best to leave on.

• CHESTNUTS!! - our special treat to you. I met these farmers recently and was impressed with their farm. Legacy Chestnuts is a family farm with 700 chestnut trees raised organically. We attached their email so you can look at their suggestions for how to store and prepare. I love fire roasted chestnuts that we would get at a Christmas festival every winter. I roasted some in the oven last night. DELICIOUS!! We ate as many as we wanted and tonight I am going to crack the rest and add to a stir fry They are high in protein and potassium. We have some planted but it will be 10 years before we get to harvest them! Please savor and enjoy!!

On the farm this week.

The weather is cooling off and the sunsets have been amazing. We moved the young hens up with the older hens. The crew has been focusing on cleaning up and consolidating animals before the hoses freeze. Coops are getting maintained and prepared for winter. The cabbage was picked right before a freeze a couple of days ago. We were letting it size up as much as possible till that day. It is super delicious as are all the roots. They get sweeter after the frosts but before the freezes. Carrots, turnips and potatoes will soon get all harvested before the freezes get longer.

Thanks again for all of your support. It was a yummy year full of diverse nutritious edibles. We hope to have the survey out in a couple of weeks along with our plan and soon to follow our 2011 application. Thank you, Thank you

Newsletter Week A Box 10

Week A Box <<10>>

This is the last box for the A group members. Thank you all for your support this season. It was a tough one but we made it. Time to celebrate. Toast to the Kings Hill Farm crew for making the veggies happen, YAY!! This is an A week so, Manna Cafe, Vom Fass, UW Vet School, and On Farm pick up will be this Friday October 15 after 2 pm. Atomic Ice Cream 148 High Street Mineral Point 9 am, Green City Market 7 am Saturday October 16, and Chicago Botanic Garden Farmers Market 9 am October 17. Come as early as you can to insure quality and freshness. Please bring two bags with you. UNFOLD boxes at seems to flatten and keep reusable.

What’s in the box?!

• Greentop 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.

• 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.

• 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!)Also, can be hung by long stem in dark place to cure for later use.

• Leeks – a mild onion relative, delicious in soups also great raw. Steam alone to taste the delicious special flavor. The whole thing is completely wonderful. As you cut up the base of the leek, there may be dirt up towards the leaves, just continue to rinse and cut some more.

• Freshly Dug Carola Potatoes – no bag in warmer drawer of refrigerator. They are beautiful and DELICIOUS! 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.
• Jerusalem Artichokes/Sunchokes – good source of iron and niacin and contains inulin making it a great choice for diabetics. Can create lots of air in people so best to add cumin seeds, coriander seeds and grated ginger (this combination is great in aiding digestion for any airy dish) to the root roast or soup containing Sunchokes Sunchokes are the only native vegetable to this climate that I know of!

• Sweet Onions and Shallots – 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. The sweet onions have a shorter shelf life than the shallots but both are best stored in the fridge. The shallots can last until next season but enjoy them till they are gone and look forward till next season!

• Acorn Squash – Winter Squash is an important source of Vitamin A and potassium; high in fiber and complex carbohydrates. DELICIOUS in Thai and curry dishes. We bake winter squash whole generally 400 degrees for 45 minutes or until the shell is easy to push in. That way the squash holds all of its moisture. Then cut open, remove seeds and add butter or use in a recipe.

• Scarlet Turnips and Purple top Turnips-bag and store in refrigerator. good source for vitamin C, potassium and calcium. Delicious steamed and served plain with butter or add to stir fry or grate into salad. These Turnips are super sweet and DELICIOUS!! Steam and taste test for fun or just create a delicious mixed turnip dish.
• CHESTNUTS!! - our special treat to you. I met these farmers recently and was impressed with their farm. Legacy Chestnuts is a family farm with 700 chestnut trees raised organically. We attached their email so you can look at their suggestions for how to store and prepare. I love fire roasted chestnuts that we would get at a Christmas festival every winter. I roasted some in the oven last night. DELICIOUS!! We ate as many as we wanted and tonight I am going to crack the rest and add to a stir fry They are high in protein and potassium. We have some planted but it will be 10 years before we get to harvest them! Please savor and enjoy!!

On the farm this week.

Our indian summer has been incredible. We planted flower bulbs and garlic in 80 degrees!! Amazing. Joel has been prepping the ground for next year and cleaning up the fields with the crew. We’ll be making some animal coops soon to get ready for all the new birds staying warm this winter. After next week, we will be planning and deciding how many members we can feed next season. We are hoping to feed you all again, so please keep your eye out for our survey which will be coming out in a few weeks. Thanks again for eating with us!!