Showing posts with label Photos. Show all posts
Showing posts with label Photos. Show all posts
Tuesday, September 11, 2012
Wednesday, August 29, 2012
Breakfast!
This is going to be delicious!

Wednesday, August 15, 2012
Green Beans for Thanksgiving
We love fresh green beans in the summer!
We also love eating those fresh green beans in the winter!
Thank you Jennifer and Cynthia for teaching us how to preserve our bounty!
Tuesday, August 14, 2012
Sneak Peek!
Oh how proud Rebecca Estelle would be:
!. What is your favorite pumpkin book?
2. What will you do with the pumpkins in your share this year?
Saturday, August 11, 2012
The Barn at Kindred Ground
Our first event at The Barn at Kindred Ground was a success! We hosted a lovely wedding reception for a terrific couple tonight. We are so proud and very, very, very happy that The Barn at Kindred Ground is up and running!
Please consider us for your next event and tell your friends! Visit us at our new website: kindredground.com for more information. This site also links to our blog, so you just need one site now to access all of Kindred Ground's content!
Please consider us for your next event and tell your friends! Visit us at our new website: kindredground.com for more information. This site also links to our blog, so you just need one site now to access all of Kindred Ground's content!
Monday, July 16, 2012
Monday Greeting from KGF
When you wake up to this, you know the day is going to be a good one! Wishing you a beautiful day and week!
See you soon for your pick up!

See you soon for your pick up!
Monday, July 9, 2012
Thursday, July 5, 2012
Pop Quiz!
What’s green on the outside, red on the outside, has black
seeds, and tastes juicy, sweet, and just like summer?
Watermelon!
The watermelons are growing folks!
Monday, July 2, 2012
Friday, June 29, 2012
Members Test Kitchen: Chocolate Mint Leaves
Our Swiss chard cooker from yesterday, also let us
know about one of her family’s favorite summer desserts! Her husband is the
treat maker and created this “sounds outrageously delicious” recipe last
summer.
Simply wash your Kindred Ground Farm chocolate mint
leaves and pull from the stems. Then dice them into very tiny pieces. Mash them
so they are crushed quite small. Mix into your favorite brownie mix and cook as
usual. For a pan of 8x8 brownies, he uses about ½ cup diced mint leaves.
These sound incredible and we will have to test them
ourselves soon!
What are you making this weekend with your share?
Please tell us!
Thursday, June 28, 2012
Members Test Kitchen: Swiss Chard
We are excited that one of our members cooked the Sautéed Swiss Chard Ribs with Cream and Pasta this week! She reports that the raves from her kitchen were loud and enthusiastic! Her three year old described the Swiss chard as “spicy and a little sweet, and creamy too!” (The “spicy” may have been because he added hot sauce to his!)
She had a few suggestions to share with us as well. She made the gluten and dairy free version and said it was delicious. She said she will make it again, but this time will add sliced garlic scapes, a lot more Swiss chard, and probably one more veggie (might we suggest Kindred Ground Farm’s fresh green peas?). Additionally, it thickened as it sat on the stove, so she said to budget an extra 10 minutes into your prep time to let it thicken after you mix the pasta and cream.
And she shared a secret with us…she used the entire Swiss Chard leaf and ribs! Yummy!
What have you made with your share this week? Please send photos and stories to kgfmarketingteam@gmail.com so we can tell everyone!
She had a few suggestions to share with us as well. She made the gluten and dairy free version and said it was delicious. She said she will make it again, but this time will add sliced garlic scapes, a lot more Swiss chard, and probably one more veggie (might we suggest Kindred Ground Farm’s fresh green peas?). Additionally, it thickened as it sat on the stove, so she said to budget an extra 10 minutes into your prep time to let it thicken after you mix the pasta and cream.
And she shared a secret with us…she used the entire Swiss Chard leaf and ribs! Yummy!
What have you made with your share this week? Please send photos and stories to kgfmarketingteam@gmail.com so we can tell everyone!
Tuesday, June 26, 2012
Sunday, June 24, 2012
How Do We Eat Garlic Scapes?
Have you eaten garlic scapes before? They are a seasonal delicacy, only available for a short time, but worth the wait from year to year.
According to Wise Geek, “The garlic scape serves as the stem from which the seed head of the garlic bulb is formed. As the bulb begins to grow and mature, garlic stalks also begin to lengthen. During the growth period, the garlic scape begins to curve. Contained within the garlic scape is a great deal of flavor, although the stalk never does reach the level of the pungent garlic bulb itself. Initially, the garlic scape is relatively tender, making it ideal for use as an ingredient in several dishes. As the plant continues to mature, the garlic scape gradually begins to straighten, creating more support for the bulb. At this juncture, the garlic scape is much tougher and ceases to be usable for most recipes.”
We will have garlic scapes in our shares this week and possibly next week as well. Use these early in the week to get the best flavor in your dishes. If you need some ideas for these delicious treats keep reading!
o Slice garlic scapes and add to tossed salad.
o Slice garlic scapes, sauté them in olive oil, and mix with cooked vegetables.
o Slice garlic scapes, sauté them in olive oil, add some white wine and cream, stirring and heating through.
Toss over cooked pasta or chicken with fresh green peas.
o Slice garlic scapes, dice tomatoes and onions, mix together. Toast your favorite hearty bread and spread with olive oil. Place spoonfuls of the vegetable mix on top for quick and easy Bruschetta.
o Substitute garlic scapes in any recipe that calls for fresh garlic for a lighter, milder, yet delicious flavor!
Enjoy!
According to Wise Geek, “The garlic scape serves as the stem from which the seed head of the garlic bulb is formed. As the bulb begins to grow and mature, garlic stalks also begin to lengthen. During the growth period, the garlic scape begins to curve. Contained within the garlic scape is a great deal of flavor, although the stalk never does reach the level of the pungent garlic bulb itself. Initially, the garlic scape is relatively tender, making it ideal for use as an ingredient in several dishes. As the plant continues to mature, the garlic scape gradually begins to straighten, creating more support for the bulb. At this juncture, the garlic scape is much tougher and ceases to be usable for most recipes.”
We will have garlic scapes in our shares this week and possibly next week as well. Use these early in the week to get the best flavor in your dishes. If you need some ideas for these delicious treats keep reading!
o Slice garlic scapes and add to tossed salad.
o Slice garlic scapes, sauté them in olive oil, and mix with cooked vegetables.
o Slice garlic scapes, sauté them in olive oil, add some white wine and cream, stirring and heating through.
Toss over cooked pasta or chicken with fresh green peas.
o Slice garlic scapes, dice tomatoes and onions, mix together. Toast your favorite hearty bread and spread with olive oil. Place spoonfuls of the vegetable mix on top for quick and easy Bruschetta.
o Substitute garlic scapes in any recipe that calls for fresh garlic for a lighter, milder, yet delicious flavor!
Enjoy!
Monday, June 18, 2012
Not So Inland?
That is 1200 feet of blue plastic carefully laid and ready. We lovingly refer to it as "the ocean". This is where we will soon have lots of melons and squashes.
So much is happening this week as we prepare for our shares to begin distribution next week!
What will you eat first?
Thursday, June 14, 2012
Tuesday, June 12, 2012
Monday, June 11, 2012
Tuesday, June 5, 2012
Strawberry Alert!
We picked our first strawberry of the season yesterday! It is quite large, juicy, and plump! Most importantly, it is organic (like all our produce!) and delicious!
Things are really shaping up for a wonderful season this year! Sure, we have had lots of rain the past few days and we will be happy for sunny days, but there are lots of seeds in the ground, buds are sprouting, and we are excited for those first share pick ups on June 25th!
Things are really shaping up for a wonderful season this year! Sure, we have had lots of rain the past few days and we will be happy for sunny days, but there are lots of seeds in the ground, buds are sprouting, and we are excited for those first share pick ups on June 25th!
Wednesday, May 30, 2012
Wednesday, July 7, 2010
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