Main Menu

Become a Fan on FacebookFollow Us on TwitterRSS Feed

Ingredients

Cuisines

Recipe Types

Seasons

Themes

Share |

Kitchen Garden Journal

Winter Share #14

Details
Published on Tuesday, May 21, 2013, 01:37
Written by Caroline Pam

hakureiThis Week's Share

  • 1/2 pound Mixed Greens
  • 1/2 pound Spinach
  • 1/2 pound Baby Bok Choy
  • 2 bunches Cooking Greens
  • 1 bunch Spring Garlic
  • 1 bunch Salad Turnips or Radishes
  • 1 pound Rhubarb (Chamutka Farm, Whately)

It's the last winter share of the season! As we look ahead to the summer and the harvest that the warm weather brings, we would like to thank our winter members for coming along with us on this journey of greens, roots and springtime shoots. We hope that you enjoy this final springtime bounty!

Our summer CSA pick ups begin the first full week of June:

  • Cooley Dickinson, Northampton, Wednesday 6/5
  • Cambridge, Democracy Center, Wednesday 6/5
  • Boston, NonProfit Center, Wednesday 6/5
  • Hadley, Saturday 6/8
  • Clover, Saturday 6/8

We are sold out of Egg Shares (and nearly out of Fruit Shares), but we still have Farm Shares and Flower Shares available if you sign up this week.

Thanks so much for being a part of our Winter Harvest CSA, and have a beautiful summer!

Tags: spring winter CSA

Kids in the Kitchen Garden

Details
Published on Monday, May 13, 2013, 03:53
Written by Caroline Pam
sweet roots gardens program2Saturday morning CSA pickups are a fun time for our Kitchen Garden community. We love letting kids run around with the chickens, or help their parents pick out their weekly veggies. For this summer CSA, we want to offer even more activities for kids (ages 3-7) in our community: we call it Kids in the Kitchen Garden. 
 
Introduce your children to the mysteries of nature and the joys of gardening. Sara Coblyn of Sweet Roots Gardens will guide your child through the work cycle of the garden at the Kitchen Garden's Hadley farm during CSA pick-up on Saturday mornings.
 
sweet roots gardens programClass will take place in the pick-your-own gardenwith activities including planting, harvesting, egg collecting, seed saving, flower arranging, and preparing farm fresh snacks. Parents of children under 4 are encouraged to participate with their kids.
 
Saturdays, June 8, 15, 22 & 29 from 10am-11am
$60 per child for all four sessions ($50 for Kitchen Garden CSA members). Includes materials fee.
 
Interested? Sign up here. 
 
About that Pick Your Own garden... there are sugar snap peas in the ground, and cherry tomatoes and green beans on the way. In the summer you can expect to see herbs, hot peppers, and 12 different varieties of flowers. Want a closer look at the work that goes into what we plant and harvest? Check out this video that Jarrett made, showcasing an epic day of transforming a greenhouse from spinach to tomatoes. Don't worry, kids in our class won't be moving quite so fast!
Tags: summer events

Winter Share #13

Details
Published on Monday, May 06, 2013, 03:20
Written by Caroline Pam
This Week's Sharefiddleheads
 
1 bunch Asparagus (Czajkowski Farm)
1/2 lb Fiddleheads (Enterprise Farm)
1 lb Spinach
1 bunch Spring Garlic
1 lb Parsnips
1 bunch Fresh Herbs
 
Fiddleheads are in the share this week! For many of you, this is already a springtime favorite. For others, this wild harvested veggie is a bit of a mystery. The fiddlehead is essentially a baby fern that grows along the banks of the Connecticut River. They are sought out in early spring for their beautiful, curved shape and their delicate, fresh flavor. They require boiling or steaming for 5 to 10 minutes. Do not eat fiddleheads raw. 
 
Celebrate the various wild spring vegetables that are harvested this time of year with this recipe adapted from our friends at Valley Green Feast. Try replacing the ramps with spring garlic, onions, or spinach. 
 
Wild Spring Quiche with Fiddleheads
 
1 pie crust (store bought or homemade)
3 eggs
1/2 cup milk
1/2 cup heavy cream
1 tbs. butter
a few ramps or spring garlic, chopped, white and green parts
2 cups fiddlehead ferns
1 cup crumbled cheese (goat, feta or cheddar)
pinch nutmeg
salt and pepper to taste
 
Heat the oven to 350 degrees. Place the piecrust into a 9 or 10 inch pie plate, fill with parchment or foil and pie weights or beans and bake for 7-10 minutes until dry and only lightly browned. Allow to cool.
 
Beat the eggs and stir in the milk, cream, salt, pepper, nutmeg and half the cheese. Set aside. Use your thumb to scrape off any orange scales from the fiddleheads. It is sometimes easiest to do this in a bowl of water, or under a running faucet. Trim the very end from the fiddleheads if browned. Put the fiddleheads is a small saucepan with water to cover. Bring to a boil, simmer for 2-3 minutes, until they are bright green and tender. Drain and set aside. Heat the butter in a small skillet and sauté the ramps or spring garlic for 2-3 minutes with a few pinches salt and pepper. Add the fiddleheads and sauté a few minutes more. Transfer the fiddlehead-ramp mixture to the crust, spreading the mixture evenly over the bottom. Pour the egg mixture over it and top with the remaining cheese. Bake at 350 degrees for 40 minutes. Let cool 10 minutes before serving. Serves 6.
Tags: winter CSA

Kendrick Park Market Today!

Details
Published on Wednesday, May 01, 2013, 03:21
Written by Caroline Pam

smallMARKETcoupon 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EBT at the CSA!

Details
Published on Friday, April 26, 2013, 07:58
Written by Caroline Pam

we welcome ebtWe have an exciting announcement to make about our 2013 Farm Share. We will now be accepting EBT payments on a weekly basis using a card machine! We have purchased a system so that our veggie, egg, and fruit shares are more readily available to the entire community. If you would like to sign up for a share and want more details on how to use your EBT card, please send us an email. 

We would also like to remind everyone about another way to pay for your CSA: the UMass Five College Credit Union Farm Share Loan – check it out. If you are a member of the UMass Five College Credit Union, you can special no-interest loan to fund your CSA share. It pays us the total amount up front, which is especially helpful this time of year as we prep for the summer season. Call the credit union for more details. 

Tags: CSA Pioneer Valley

Winter Share #12

Details
Published on Monday, April 22, 2013, 06:19
Written by Caroline Pam

This Week’s Share2

  • ½ lb mixed greens
  • ½ lb spinach
  • ½ lb arugula or lettuce mix 
  • 2 lbs parsnips (Manheim Farm)
  • 1 bunch radishes or hakurei turnips
  • ½ pint maple syrup (Williams Farm)
  • 1 bunch herbs

Use some of the maple syrup in this week's share to cook up a delicious side dish: maple roasted parsnips. Parsnips are delicious when roasted, and the addition of maple will let them caramelize beautifully. Check out a recipe here. 

Tags: winter CSA

Refer a Friend!

Details
Published on Monday, April 22, 2013, 06:14
Written by Caroline Pam

Do you love your Kitchen Garden farm share? Share the love! If you get a friend to sign up for a 2013 Summer CSA with us, we’ll give you a free t-shirt at the first June pick-up. Make sure they have your email address when they sign up. 

tshirts

 

 

 

 

 

 

 

Tags: CSA

Taco Dinner with The Connotations

Details
Published on Monday, April 15, 2013, 05:33
Written by Caroline Pam

connotations-may2013

Love music and tacos? Do we even have to ask? If you do (and we really hope you do), we can’t wait to see you at A Feast for Your Senses – a night of music, food, and local beer on Saturday, May 4th. Jarret’s wife, Katie, is a member of the headlining act, a capella group The Connotations, and we will be serving a taco dinner. Tickets for the whole evening are only $20! Other special events include beer tastings from three local brewers: the People’s Pint, Brewmaster Jack and the Abandoned Building Brewery.

The concert will be held at a space familiar to our Hadley CSA members – The Kitchen Garden’s Blue Barn at 81 Rocky Hill Rd, Hadley MA.

Reserve your tickets now! This will be a great party and is sure to sell out soon. 

Tags: events Pioneer Valley