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Kitchen Garden Journal

Garlic & Arts and Barleyfest!

garlic4It's festival season again and for the 7th (or is it 8th?) year we're gearing up for our annual garlic bonanza at the North Quabbin Garlic & Arts Festival this weekend in Orange, MA.

As ever, the Garlic festival is the culmination of our year, a chance to see lots of farmers and friends we've neglected during the busy season and a chance to show off some of our fabulous fall vegetables in all their glory.

garlic braidsAs always, we're bringing a good supply of six varieties of garlic (Rosewood, German White, Russian Red, Bavarian Purple, Music, Spanish Roja). If you're hoping to stock up on seed garlic come early on Saturday for the best selection!

tacoIn addition to our market stand on the main festival grounds this year we're excited to be setting up our taco stand up the hill at the food court! Come find us for a terrific taco filled with local meat or homegrown beans topped with our own salsas and tangy Mexican slaw. A few drops of Habanero Hot Sauce or Sriracha will make it extra memorable!

We've also concocted some delicious homemade beverages: jalapeno-watermelon limeade and we're especially excited about the concord grape cooler we made with grapes from Clarkdale Fruit Farms in Deerfield.

large-ga-2013-postcardThe Garlic & Arts festival is this Saturday and Sunday, October 5 & 6 from 10am-5pm. Check out the website for the full schedule of live music, cooking demos (catch Caroline & Tim at 2:30 on Saturday!), food, farm and craft vendors.

Next weekend is Barleyfest, an annual celebration of the local grain harvest and the beer it begets hosted by our friends at Valley Malt.

If you loved KGB don't miss this chance to sample an amazing selection of truly local beer on Saturday, October 12 from 1-6pm at the Young Men's Club on East Street in Hadley.

My kids had a blast last year touring the antique tractors, dancing to the No-No's and going nuts in the bounce house. The wood-fired pizza was a highlight for me.

Valley Malt is one of the only malthouses on this side of the Mississippi and by offering the missing link in the processing chain Andrea and Christian Stanley are responsible for an incredible renaissance in local beer production on the East Coast. Don't miss their malthouse tour at 27 Middle Street from 11-1, before the festival!

smallbarleyfest2013

Chilifest: Behind the Scenes

We've been busy in the kitchen lately getting ready for Chilifest!

habanerosEvery year, we select specialty seeds and grow a wide variety of exotic hot chili peppers. We sell some of them fresh to equally adventurous eaters, but most of them get used to make our favorite chili salsas and sauces.

This year, we've been working late into the night to make our own, home-grown sriracha! Our friend Toni Young designed this awesome label for the sriracha bottles. We love it so much we decided to put the graphic on a tote bag so festival goers can load up on all the spicy sauces we've been concocting: sriracha, habanero hot sauce, tomatillio salsa and roasted chili salsa.

Chilifest! is Saturday and Sunday, September 14 & 15 from 12-5pm. Check out the full schedule of events. See you there!

Keep scrolling for a sneak peek at some of the spicy goodness in store...

sriracha making

Screen shot 2013-09-03 at 3.53.55 AM

Sriracha bottle

salsa making2

salsa making

Chilifest 2013!

The 6th Annual Chilifest! is almost here!

chilifest-chileChilifest! is the Valley's hottest farm festival, celebrating all things spicy. Come on down to the farm for a chili cook-off, local food and beer, great live music and local art. This year, Chilifest! will be a full weekend of fun for spice freaks and pepper geeks. Join us Saturday and Sunday, September 14th and 15th, 2013. The event will be at the Hadley farm, 81 Rocky Hill Rd, from noon-5pm each day. Admission is only $5. Check out this year's poster and the full schedule of events.

This year we're growing over 30 varieties of rare and unusual chili peppers from around the world, including the Bhut Jolokia, aka Ghost Pepper, aka the world's hottest pepper. We're also experimenting with making our own sriracha style chili sauce and extra hot habanero hot sauce, which will be on sale at Chilifest!

smallCook-Off Sign

If you'd like to be a part of Chilifest, we are looking for Chili Cook-Off contestants. You can enter in either the meat or vegetarian category. Check out the Chili Cook-Off page for more details and how to enter. You'll need to deliver two gallons of chili by 11am on Saturday.

Here's a preview of what you can expect!

Food & Beer (Sat & Sun)tacos2
Kitchen Garden Beer brewed by the High Horse from homegrown barley, malted by Valley Malt

Kitchen Garden taco stand: pork and bean tacos, Mexican grilled corn, agua fresca.

SrirachaNEW! Our own, homegrown Sriracha, Habanero Hot Sauce, Tomatillo Salsa and Roasted Chili Salsa!

King Street Eats: spicy pork and veggie banh mi sandwiches.

Velma's Wicked Delicious Kettle Corn.

Bart's Ice Cream: margarita sorbet, chili inspired ice cream.

Live Music!smallEphemeral String Band
Saturday:
12pm: Ephemeral String Band
1:30pm: Bela's Bartok
3:00pm: Primate Fiasco

Sunday:
12pm: Appalachian Still
1:30pm: Kris Delmhorst
3pm: Rusty Belle playing "Queen of the Boss" Bruce Springsteen cover set

More to be announced...

Chili Cook-Off with local foodie celebrity panel of judgessmallchili display

Cooking Demos
Neftali Duran of El Jardin will show us how to make traditional Mexican salsas
Stephen Viarengo will show us how to make Enzo's Hot Sauce
Jim and Maggie Zaccara of Hope & Olive will show us how to make spicy cocktails and bar snacks

Art Demos and Workshops by the Artisans of Western Mass

Fun Farmy Games for Kids led by The Farm Education Collaborative
Screen Printing your own Chilifest t-shirt
Chili and veggie tattoos

Chili Pepper Tastings led by the Kitchen Garden's Tim Wilcox... how many can you handle?

Want to enter the Chili Cook-Off? Want to be a sponsor? Want to volunteer to help out? Email Caroline at This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it..

chilifest-chileSee you at Chilifest!

Tags: summer events

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