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Kitchen Garden Journal

Farm Egg Sandwich

egg sandwichCheck out our newest farm product: egg & cheese on a homemade herbed biscuit. Coming to Northampton on Saturday morning!

Caroline and Billielee will set up a market kitchen and fry up our own eggs on a homemade buttermilk chive biscuit with a choice of spinach, spring garlic, bacon, chive blossoms and herbed goat cheese. Look for us in Greenfield and Amherst in future weeks!

Kids in the Kitchen Garden

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

Kendrick Park Market Today!

















Refer a Friend!

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. 


Tags: CSA

Taco Dinner with The Connotations


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. 

Farm Dinner Photos

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What a blast! This Sunday at Williams Farm Sugarhouse we gathered a full house of farmers, friends and food lovers to feast on pancakes - scallion pancakes, that is!

Thanks to everyone who shared in the fun with us and to Chip and Alissa Williams from Williams Farm for hosting us all. Thanks to our amazing crew of cooks and servers: Tim, Tara, Toni, John, JP, Anna and Susanna. And a special thanks to Toni Young, our fellow food nerd, friend, bartender extraordinaire and CSA member, who captured some of our favorite memories from the evening in these amazing Instagram shots.

Williams Farm SugarhouseWilliams Farm Sugarhouse

evaporatorThe new energy-efficient evaporator. It takes 40 gallons of sap to make 1 gallon of syrup.


RoomThe Williams Farm space was a really nice, cozy venue

cucumber-cilantro ginCucumber and cilantro-infused gin for our "farmhouse fizz" cocktail

lime jarsCocktail garnishes: lime, cucumber, cilantro, mint

scallion pancakeRolling the scallion pancakes

sausageTim made these sausages with hot chilies and lime leaf and grilled them over a wood fire

lettuce platesLettuce wrap fixings

sno cone machineThe sno cone machine that we borrowed from Town Farm

Season Premier!

As we wait out the last few days of winter, watching the snow melt and the fields come back into view, we're eager to get out there and get to work. We've got some big plans for this season and we can't wait to start turning these ideas into action. For 2013, we've got more land, more equipment and more people, which translates into one simple thing: MORE FOOD!

But first, a little recap on 2012. Last winter, The Kitchen Garden threw its chips in with Stone Soup Farm and expanded its land base significantly by leasing a neighboring farm. It was a pretty fantastic year; the weather was good, the crops were bumping, and sales were way higher than the two farms combined in 2011. There were some growing pains, to be sure, but we're all pretty pleased with how the partnership has strengthened the business while bringing some measure of sanity into our personal lives.

With one full season as a new, bigger farm under our belts, the first investment we made was in our staff. We turned 4 of our seasonal workers into year-round salaried professionals--making more than Caroline and I made together in any of the first 4 years of the farm. It makes me proud that this farm can give our valued managers a feeling of stability and security.

We're finally done hiring all the new people and we've got a great crew this year. Next week, 3 new apprentices will start work, and in May we'll bring on 7 more crew members for the summer crazy time. It's going to be a full house. 18 of us! Unbelievable.

We bought a big sexy new (used) tractor and a couple key pieces of equipment that will help us work more efficiently: a mechanical transplanter and a root crop digger. We also bought a chisel plow that will allow us to till our land in a way that improves the health of the soil.

And we can thank our lucky stars for getting the lease to 15 acres of riverfront Hadley land at the Porter-Phelps-Huntington Museum on rt. 47. We feel really fortunate to be able to farm in such a magnificent place.

This field is going to be a game-changer for us. It’s going to really make it possible to supply a lot more food to our CSA and our community year round. We’ll use the additional land to grow more winter crops so we can double the number of winter shares while providing work for our crew through the quieter times of year.

And now that we got our greenhouse fixed, we’re actually planning to build another one. Our propagation house where we grow our seedlings is already full to bursting! The demand for our fresh winter greens is simply way beyond what we can currently grow.

Caroline and our kitchen manager Tara have been baking up a storm all winter creating the delectable treats we've been selling at markets. There's much more prepared foods in the works, so stay tuned. (Can anyone say "all-local bacon-egg-and-cheese on a homemade english muffin"?) Plus we've started to take on a few catering jobs and we've got an exciting farm dinner coming up.

The new season kicks off April 20, opening day at the Saturday Amherst Farmers Market (we got in!), followed by Northampton and Greenfield April 27, and Springfield and Wednesday Amherst the first week of May. That makes five markets per week this season!

2013 CSA Share enrollment is underway and we've added two exciting new distributions. Cooley Dickinson Hospital is offering our farm shares as a benefit to hospital employees, offering payroll deduction to spread out the cost. Clover Food Lab is a network of hip food trucks and restaurants in Cambridge and we're thrilled to be one of the partner farms offering shares through this innovative crew of food lovers.

Of course, we'd be doing none of this without our amazing staff. Dave, Anna, Danielle, Sus and Tara, we love you guys. Our crew is our family.

Maple Pop-Up Dinner

If you’re anything like me, you spend the month of March trying to drown your late winter blues in a puddle of maple syrup (among other liquids). You head out onto the back roads and into the hills, to visit the region’s many maple sugar houses. You eat pancakes and corn fritters and watch the roaring wood fire boil the sap away.

Eating pancakes at a sugar shack is one of our finest local traditions. What better way to interact with a local farm than to go there and enjoy a meal of its products?

And yet, most sugar shacks open just five or six weeks a year when the sap’s running and sit idle the rest of the year. For years we’ve fantasized about doing a farm dinner at one of these maple sugar restaurants.

This year, we’re incredibly lucky to partner with our friends Chip and Alissa Williams of Williams Farm in Deerfield to bring you a maple-themed pop-up dinner on Sunday April 7, their last day of sugaring season.

One small problem, though. What do you eat with maple sugar besides pancakes, waffles and french toast?

And then it dawned on me: I go through pounds of palm sugar every year cooking Thai food. A sauce made of fish sauce, lime juice, palm sugar, garlic and chilies is one of the essential ingredients of my life, and I evangelize these flavors to everyone who’ll listen.

Palm sugar is very similar to maple sugar in that it’s made by tapping a tree, collecting the sap, and boiling it down to a caramel-like consistency before cooling it in molds. In the picture, the round lumps on the right are nuggets of palm sugar made on a farm southeast of Bangkok. On the left are chunks of maple sugar made at Gould’s in Shelburne.

I enlisted the help of my daughter Lily, the most fiendish sweet tooth I know (and lifelong sugar house pancake enthusiast), to help me do a side by side taste test. She picked the maple sugar hands down. The maple has a more crystalline texture and rich caramel flavor, plus that unmistakably mapley essence.

On April 7 we'll throw off maple syrup’s leaden pancake shackles, and bring it into a lighter, brighter context where the sweetness is balanced by hot, sour and salty flavors. I’ve had this world class natural sweetener languishing in my fridge all along and I’ve finally found a way to pair it with my favorite foods: fresh vegetables, grilled meats, and fresh herbs!

Yes, I’m a completely obsessed food geek, but I’m not ashamed. I’m actually pretty excited to have found a way to share my passion for food from halfway around the world, and bring it into a local context. I hope that reading about the menu makes you want to come to the dinner, and if so you should act quickly. There’s very limited seating. To register, click here.