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Kitchen Garden Journal

Al Fresco Italian Dinner, July 20th

porterphelps2We are lucky this year to be growing on some beautiful Hadley land right along the Connecticut River at the Porter Phelps Huntington Museum. This 15-acre field is a few miles south of the home farm in Sunderland and we've been spending a lot of time down there tending our potatoes, onions, winter squash, sweet potatoes and fall greens.

our onion fieldWe think these crops are looking beautiful and we're excited to invite you to join us at the museum grounds overlooking our fields at an Al Fresco Italian farm dinner on Saturday, July 20. We'll dine outside (weather permitting) and enjoy an Italian vegetarian meal straight from the garden.

porterphelps3Come at 5:30 for a tour of the historic 18th century house that was owned and preserved by the same family until the museum's founding and is on the National Register of Historic Places. The tour is included in the ticket price.

The menu and tickets are available on our Farm Dinner page.

Farm Dinner Recipe

farm dinner shot

We've had several requests for the recipe for the chilled spring garlic soup we served at the Country French farm dinner a few weeks ago so we thought we'd share the recipe along with a few photos from the dinner. Thanks to our friend Toni Young for the terrific shots!

Spring Garlic and Spinach Soup

blue barn dinnerYou can use any vegetable stock for this recipe, but I think the extra depth and richness of flavor we get comes from first roasting the carrots, onions and celery before covering with water to simmer gently for an hour.

  • tartlettes1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 bunches spring garlic (or equivalent garlic scapes)
  • 1 tsp fresh thyme leaves
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 3 russet potatoes, peeled and chopped
  • 2 quarts vegetable stock
  • leaves from 3 sprigs mint 
  • 1 pound spinach
  • 1 tsp lemon zest
  • 1 cup creme fraiche (or sour cream)
  • 1/2 cup heavy cream
  • 1/2 tsp chili flakes
  • 1 pinch nutmeg
  • salt and pepper

IMG 25871. Gently saute onion, carrot, celery, garlic and thyme in butter and oil. 

2. Add potatoes and vegetable stock to cover. Boil until potatoes are tender. 

3. Add spinach and mint and simmer a minute until spinach is tender and wilted.

4. Puree soup with an immersion blender.

5. Stir in creme fraiche, heavy cream, lemon zest, chili flakes, nutmeg, salt and pepper to taste.

6. Chill and serve.

Clover Pick-Up Schedule

We are pushing back the pick-up times at our interim Brookline and Burlington sites for Saturday to make sure the Clover delivery trucks arrive before you do! Thanks for your patience - we expect the new Clover stores to open in a few weeks. 

CloverHUB, 1075 Cambridge St, Inman Square, 10am-10pm

CloverHSQ, 7 Holyoke St, Harvard Square, Noon-Midnight

Clover Brookline Village (not open yet), Inner Space Yoga, 17 Station Street, Brookline, 11:30am-3pm.

Clover Burlington (not open yet), Clover Truck, 100 Burlington Mall Rd, 11:30am-2pm.

Please be in touch if you have any questions. See you on Saturday!

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.