The Gentleman Farmer

News and Blog

Posted 6/24/2015 4:45pm by Jessica and Dominic Green.

 

Hello CSA members! 


One week down, twenty-one to go! Yes, last week heralded the beginning of our 2015 CSA season proper - we hope our Full Share and Half-Share (Group A) members enjoyed their first box of local, seasonal, sustainably-grown vegetables from The Gentleman Farmer! For week two, we'd like to welcome our Half-Share Group B members to the fold!

 

Bees on the farm, expelling heat and humidity from the hive (photo above)

Already this week we have completed 1 full harvest to fill 60 CSA boxes for our partner farm, "Bob's Fresh & Local", and to take to the first Barrington Farmer's Market this Thursday. That equates to over 900 head, or bunches, of vegetables. Thanks to our dedicated crew, and superstar "Worker Bee's", we were able to harvest, bunch and wash all of that produce in a little over a day.

 

  

Worker Bees transplanting celery (photo above)

Tomorrow, we start all over again. Only this time, to fill more than 150 CSA boxes, and to take to our farmer's market in Logan Square. That's over 2000 units! We work this way in order to minimize the time between our vegetables having their roots in the ground, and ending up on your plates. We don't use the word 'fresh' lightly..!

 Donations to the Cuba Township Food Pantry

Donations to the Cuba Township Food Pantry (photo above)

A huge thank you to our Worker Bee crew, who performed wonderfully last week, and are continuing to do so again this week. We couldn't do it without you!

Please scroll down for this week's pick up information, harvest list and recipes which Nicole has hand selected to compliment your veggies. Also don't forget to take some time to read our Produce Storage Guide which suggests best practices for making your veggies last as long as possible!

As always, any questions or concerns please don't hesitate to contact Nicole@gentleman-farmer.com.

Looking forward to seeing you this weekend!

  -The Gentleman Farmer

 


Pick Up Info:

FARM FRIDAY June 26th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell;

Norton's USA Saturday June 27th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday June 28th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

Dom's cell 773 450 8898


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market

 Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

 Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your starting credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:

Bok Choi - Remove the bottom end of the bok choi plant and carefully rinse each leaf under cold water. Chop up the leaves and stems separetely, since the stems will take longer to cook. While bok choi can be steamed or boiled, the most flavorful way to cook this vegetable is by stir-frying. Try making Chicken and Bok Choi stir-fry or homemade dumplings (recipes below) with a cup or two of finely minced bok choi. They'll give a sweet and bitter flavor to the filling, with the refreshingly bitter leaves and sweet, juicy stalks.
 
 
Scallions (bunching onions) - Bunching onions, also known as green onions or scallions, are part of the onion family. They have a crisp texture and a flavor similar, yet milder, than standard onions. A good source of vitamins B6 and C. 
 
Chard - Chard comes in different colors - the leaves are always dark green.  This week you'll find Swiss 'Rainbow' Chard in your box. You may see up to 4 varieties (white, yellow, red, and purple). No matter what color they are, chard stalks are edible and add texture and flavor to the dishes they’re cooked into. You'll find a recipe for Moroccan Chickpeas with Chard in the recipe section.
 
 
 
Kohl Rabi - “looks like a cross between an octopus and a space capsule” writes Jonny Bowden in his book "The 150 Healthiest Foods on Earth”. An important note: Peel the kohlrabi thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away because it does not soften when cooked.  The bulbous part of the plant is actually the root. You can eat it raw for something that tastes a little bit like an apple crossed with a broccoli stem. Using a mandolin you can slice it thinly and add to salads. It can also be cooked. Kohlrabi Home fries  are a great dinner side dish or snack.  I'm looking forward to making Kohlrabi Risotto (recipe below) this weekend - a lighter, high fiber version of traditional risotto. 
 
 
 
 
Hakurai Turnips - a wonderful root vegetable.  The Hakurai turnip is much sweeter than your average turnip.  They resemble large white radishes. Try making Hakurai Turnips and Greens with Sesame.
 
 
Scarlet Turnips - These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced. 
 
 
 
 
Broccoli - Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Be sure to enjoy the stems and leaves of broccoli; they provide a good balance of flavors. Peel the broccoli stem and cut the stem into 1/2" slices. To get unique health benefits from broccoli, let it sit for several minutes before cooking.
 
 
 
 
 
Salanova Lettuce - fun facts! Salanova gives you three times more leaves than normal lettuce.  With just one cut, the Salanova lettuce falls apart into numerous small, ready-to-eat leaves! Read more about this type of lettuce here ! 
 
 

 Recipes!

*denotes CSA produce item

Kohlrabi Risotto 

Ingredients:

  • 1 pound kohlrabi, preferably with some greens attached*
  • 7 to 8 cups well-seasoned chicken or vegetable stock
  • 1 tablespoon extra virgin olive oil
  • ½ cup minced onion
  • 1 ½ cups arborio rice
  • 1 to 2 garlic cloves (to taste), minced
  •  Salt and freshly ground pepper to taste
  • ½ cup dry white wine, like pinot grigio or sauvignon blanc
  • ¼ to ½ cup freshly grated Parmesan cheese(1 to 2 ounces)
  • 2 to 3 tablespoons chopped flat-leaf parsley

 

Preparation:

  1. Peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into .5-inch dice. If there are greens attached, wash, stem and blanch them for 1 minute in salted boiling water. Transfer to a bowl of cold water, drain, squeeze out water and chop coarsely. Set aside.
  2. Put your stock or broth into a saucepan and bring it to a simmer over medium heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Turn the heat down to low.
  3. Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown. Add the diced kohlrabi and the garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
  4. Add the rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about .5 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the greens from the kohlrabi. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste now, add pepper and adjust salt.
  5. Add another ladleful of stock to the rice. Stir in the Parmesan and the parsley and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
  • Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through Step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.
Nutritional information per serving makes about 5 servings 

354 calories; 5 grams total fat; 1 gram saturated fat; 0 grams polyunsaturated fat; 3 grams monounsaturated fat; 4 milligrams cholesterol; 64 gramscarbohydrates; 6 grams dietary fiber;207 milligrams sodium; 12 grams protein

 

Recipe found here

Moroccan Chickpeas and Chard

4 tablespoons olive oil

2 Spanish onions, chopped

1 large jalapeño pepper, seeded if desired, chopped

4 garlic cloves, minced

1 teaspoon grated fresh ginger root

2½ teaspoons kosher salt, more to taste

1 teaspoon ground turmeric

1 teaspoon sweet paprika

¾ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon ground black pepper

Pinch of cayenne

2 tablespoons tomato paste

1 fennel bulb, diced (save fronds for garnish)

1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces*

2 carrots, peeled and diced

1 large turnip, peeled and diced*

1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see note)

1/3 cup diced dried apricots

2 tablespoons chopped preserved lemon, more to taste

½ cup chopped cilantro, more for garnish

Preparation:

  1. Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  2. Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
  3. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
  4. Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.
  • To quick-soak chickpeas, bring them to a boil in water to cover by 1 inch. Turn off the heat and let soak for 1 hour. Drain

Nutritional analysis per serving (6 servings)

448 calories; 14 grams fat; 1 gramsaturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 14 grams dietary fiber; 17 grams sugars; 19 grams protein;1274 milligrams sodium

Recipe found here

Hakurei Turnips and Greens with Sesame

Ingredients:

8 hakurei turnips with greens*
3 tablespoons sesame oil - this amount can be reduced 
2 garlic cloves, minced
Salt and black pepper
3 green onions (green parts only) or scallions, chopped into half-inch chunks*
Sesame seeds

Preparations:
 
Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.
 
Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.
 
Serve with sesame seeds sprinkled on top of each serving. 

Recipe from Boston Organics Newsletter No. 25 of 2012.

Chicken and Bok Choi stir-fry

Ingredients:

8oz package of soba noodles
2-3 boneless, skinless chicken breasts
6 Tbsp water
4 Tbsp mirin
3 Tbsp soy sauce
1 Tbsp cornstarch
1 1/2 tsp peanut oil or canola oil
1 onion, thinly sliced
2-3 baby bok choi (or 1 regular), trimmed and cut into long, thin strips*
3 carrots, peeled and sliced
2 tsp minced garlic
2 tsp korean red pepper paste
2 Tbsp hot water

Preparation:

Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.

Whisk 6 Tbsp water, mirin, soy sauce and cornstarch in a small bowl. Set aside.

Whisk red pepper paste, garlic and hot water together in a medium bowl.

Slice chicken into thin strips and place in bowl with red pepper paste. Let marinate in the fridge.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choi and carrots, stirring occasionally, until beginning to soften, about 5 minutes.

Add the chicken and red pepper marinade; cook, stirring, until the chicken is just cooked through, about 5 minutes.

Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve over the noodles. Garnish with sesame seeds.

 


Last Weeks Recipes!

Broccoli Rabe, White Bean & Fontina Pasta

Makes: 4 servings, 1 1/2 cups each

Ingredients:

8 ounces whole-wheat shells, fusilli or chiocciole

1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach

1 1/2 cups vegetable broth, or reduced-sodium chicken broth

1 tablespoon all-purpose flour

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 19-ounce can cannellini beans, rinsed

2 tablespoons red-wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup shredded fontina cheese

2/3 cup Toasted Breadcrumbs, optional (see Tip)

Preparation:

1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

TIPS & NOTES Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

NUTRITION Per serving: 444 calories; 13 g fat (4 g sat, 7 g mono); 16 mg cholesterol; 70 g carbohydrates; 23 g protein; 13 g fiber; 750 mg sodium; 441 mg potassium. Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (150% dv), Iron (25% dv), Calcium (20% dv).

http://www.eatingwell.com/recipes/broccoli_rabe_white_bean_fontina_pasta.html

 

Hearty Kale Salad

Makes: 4 servings, about 1 1/2 cups each

Ingredients:

6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed 

2 hard-boiled eggs, coarsely chopped

2 slices center-cut bacon

2 tablespoons extra-virgin olive oil

1/2 cup chopped onion

1 1/2 cups sliced button mushrooms

2 tablespoons red-wine vinegar

2 teaspoons whole-grain mustard

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Preparation:

1. Place kale and eggs in a large bowl.

2.Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.

3. Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.

NUTRITION Per serving: 182 calories; 12 g fat (2 g sat, 7 g mono); 97 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 268 mg sodium; 623 mg potassium.

http://www.eatingwell.com/recipes/kale_salad.html 

 

Rickshaw Dumplings

Adapted from Kenny Lao

Ingredients:

1/2 head of Napa cabbage

1 - 2 cups finely minced bok choi

1 tablespoon salt

1 pound fresh ground turkey or other ground meat

1 bunch scallion, chopped

1 bunch cilantro leaves, chopped

1/4 cup soy sauce

3 tablespoons minced ginger

2 tablespoons sesame oil

2 teaspoons freshly ground pepper

2 eggs, beaten

2 packets round dumpling wrappers (most brands have 30-45 wrappers per package)

vegetable oil for frying

For the dipping sauce:

1/4 cup soy sauce

1/4 cup rice vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1 teaspoon sriracha or other hot chili sauce

Preparation: 

1. Cut the cabbage crosswise into thin strips. Toss in a large bowl with salt in a bowl and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl. Combine the cabbage with the turkey, boo choi, scallion, cilantro, soy sauce, ginger, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.

2. Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet. Grab a helper or two. Lay out a dozen or so dumpling wrappers. Place about 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.

3. Heat a skillet over high until very hot. Add 1 tablespoon oil (a little less if using a non-stick pan) and coat the sides. Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water (enough to immerse the dumplings by 1/2-inch.) Cover and cook until the water is absorbed.

4. Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert. Scrape the dumpling out with a spatula (careful of non-stick surfaces.)

5. Repeat with the remaining dumplings.

To make the dipping sauce, combine all ingredients in a small bowl.

Serve dumplings hot with the dipping sauce.

See photo instructions HERE

 

Honey-Roasted Radishes 

Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish. Serve with lamb, steak, or pan-roasted trout.

Ingredients: 

1 bunch radishes, tops removed and reserved

1 Tbs. honey

1/2 Tbs. unsalted butter, melted

1/2 Tbs. white balsamic vinegar

Kosher salt and freshly ground black pepper

Preparation:

Position a rack in the center of the oven, set a 12-inch ovenproof skillet (preferably cast iron) on the rack, and heat the oven to 450°F.

Trim the radishes and then halve or quarter them lengthwise, depending on their size. Trim and discard the stems from the tops, wash the leaves thoroughly, and pat dry or dry in a salad spinner.

In a medium bowl, combine the honey, butter, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Add the radishes and toss until coated. Transfer to the hot skillet, spread in a single layer, and roast, stirring occasionally, until the radishes are crisp-tender, 15 to 20 minutes. Remove from the oven, add the radish leaves, and toss until the leaves are just wilted; serve.

nutrition information (per serving): Calories (kcal): 90; Fat (g): fat g 3; Fat Calories (kcal): 25; Saturated Fat (g): sat fat g 2; Protein (g): protein g 1; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 16; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 3

*recipe adapted from Fine Cooking Magazine

http://www.finecooking.com/recipes/honey-roasted-radishes.aspx 

 

 

Posted 6/11/2015 11:55am by Jessica and Dominic Green.


Dear CSA Member,

Your CSA Market Select Membership will begin June 25th (Barrington Farmer's Market) or June 28th (Logan Square Farmer's Market)!  We look forward to meeting our new members and welcoming back our returning customers!

As you know with a Market Select Membership you can use your credit at either of our stalls at Barrington Farmer's Market or Logan Square Farmer's Market. 

Barrington Farmer's Market: 

Thursdays from 2-7pm

Located at the intersection of Cook and  Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market:

Sundays from 10am-3pm market closes at 3! 

Located at the intersection of Milwaukee Ave and Logan Blvd 

Dom's cell 773 450 8898

Instructions:

At the market, please introduce yourself as a Market Select member and give your name. We will keep track of your balance from your first purchase onwards. We will update you on your balance each month.

Useful Information:

Your amount carries over week to week throughout the season, but must be used up by the final market (any balance remaining does not carry on past the end of the season. Nor is it transferable.)

Barrington Farmer's Market ends on October 22nd.

Logan Square Farmer's Market ends October 25th.

Any questions? Or forgot what your starting credit is? Please contact Nicole@gentleman-farmer.com 

 

CSA newsletters will hit your inbox every Wednesday, we will include notes on the farm, that week's harvest and some recipes!

We're SO excited to share the growing season with you!

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team 

Posted 6/10/2015 8:19pm by Jessica and Dominic Green.



Dear CSA Member,

Your CSA pick up will begin June 20th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having a Saturday pick up at Norton's USA in downtown Barrington. If you are receiving this you are either a full share member or a half-share (group A). If this is incorrect or you would like to change your pick up to The Farm on Fridays from 2:30pm-6:00pm please let us know by e-mailingNicole@gentleman-farmer.com.

Otherwise please see the details below:

Saturday CSA pick up:

TGF at Norton's USA Saturdays from 10:30am-4pm (Please note that Norton's does not have a cooler therefore the earlier you pick up the fresher your produce will be).

400 S. Lageschulte St Barrington, IL 60010

(847) 382-8872 

Dominic cell 773-450-8898

Summer Full share members will pick up on Saturdays weekly beginning the weekend of 06/20/15-10/3/15.*

Half share members will pick up every other week; please mark your calendars with the following pick-up dates:

06/20

07/04*Norton's Holiday Hours below

07/18

08/01

08/15

08/29

09/12

09/26

 

*please note over the 4th of July members will have the option to pick up at the Barrington Farmer's Market July 2nd from 2-7pm or to keep Saturday July 4th pick up at Norton's USA from 9am - 1pm. Please notify nicole@gentleman-farmer.com only if you plan to change to Thursday July 2nd by Sunday June 29th.

Useful pick-up information:

  • If you have a conflict with your scheduled pick up we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between Norton's USA and The Farm or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!

 

  • If you have forgotten to pick up (it happens!), you may arrange with Nicole for pick up in Chicago at Logan Square on Sunday otherwise we will donate your share to the local food pantry.
Any questions? Please don't hesitate to emailNicole@gentleman-farmer.com

Your first CSA newsletter will hit your inbox the Wednesday before pick up. We will include notes on the farm, that week's harvest and some recipes! We're SO excited to share the growing season with you! 

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

 
Posted 6/10/2015 8:18pm by Jessica and Dominic Green.


Dear CSA Member,

Your CSA pick up will begin June 27th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a half share (group B) with a Saturday pick up at Norton's USA in downtown Barrington. If this is incorrect or you would like to change your pick up to The Farm on Fridays from 2:30pm-6:00pm please let us know by e-mailing nicole@gentleman-farmer.com. Otherwise please see the details below:

Saturday CSA pick up:

TGF at Norton's USA

10:30am-4pm (Please note that Norton's does not have a cooler therefore the earlier you pick up the fresher your produce will be).

400 S. Lageschulte St

Barrington, IL 60010

(847) 382-8872

Half shares will pick up every other week, please mark your calendars with the following pick-up dates:

06/27

07/11

07/25

08/08

08/22

09/05

09/19

10/03

 

Useful pick-up information:

  • If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between Norton's USA and The Farm or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!

 

  • If you have forgotten to pick up (it happens!), you may arrange with Dominic for pick up in Chicago at Logan Square on Sunday otherwise we will donate your share to the local food pantry. Any questions? Please don't hesitate to e-mail Nicole. Nicole@gentleman-farmer.com
Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! We're SO excited to share the growing season with you! 

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

Posted 6/10/2015 8:17pm by Jessica and Dominic Green.



Dear CSA Member,

Your CSA pick up will begin June 19th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a Friday afternoon pick up at The Farm in Barrington. If this is incorrect or you would like to change your pick up to Norton's USA on Saturdays from 10:30am-4pm please let us know by e-mailing nicole@gentleman-farmer.com. Otherwise please see the details below:

Friday CSA pick up:

TGF at Hill N Dale Farm Fridays from 2:30-6:00pm revised closing time from last season.

one drive west of 65 Spring Creek Rd Barrington,IL 60010

Dominic cell 773 450 8898

(scroll down for directions)

Summer Full shares will pick up on Fridays weekly from 06/19 - 10/2.  Except for the week of Independence Day when pick up will be Thursday July 2nd at the Barrington Farmer's Market from 2-7pm or Saturday July 4th at Norton's USA from 9am - 1pm. Please notify us of which location your prefer by Sunday June 28th to nicole@gentleman-farmer.com

Half shares (group A) will pick up on Fridays every other week; Half-share members please mark your calendars with the following pick-up dates:

06/19

07/02 or 07/04 Please notify nicole@gentleman-farmer.com of your preferred alternate pick up of either Barrington Farmer's Market Thursday the 2nd from 2-7pm or Norton's USA pick up Saturday the 4th from 9am - 1pm by June 28th.

07/17

07/31

08/14

08/28

09/11

09/25

Useful pick-up information:

  • If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!

 

  • If you have forgotten to pick up (it happens!), we will do our best to leave your share at Norton's on Saturday, or you may come to Chicago to pick up on Sunday at Logan Sq. Please contact us to confirm where you would like it to go. If you still forget, we will donate it to the local food pantry.

 

DIRECTIONS TO THE FARM (PLEASE DRIVE SLOWLY - 10mph ON PROPERTY):

From Lake-Cook Rd Drive North on Ridge Rd. Turn west at Spring Creek Rd. Drive past 65 Spring Creek Rd to the next drive way where you will see a Gentleman Farmer sign. Turn right into the gates of the "Next Door" property. Follow the arrows along the gravel road. Please do not veer off the road to any other turnings, the farm is private property. At the end of the bend you will see Dominic's tent set up where pick up is located (by the greenhouse).

From HWY 14 Take Kelsey Rd OR Merri Oaks Rd to Ridge Rd. Go south on Ridge Rd to Spring Creek Rd. Follow the rest of the directions above.

Any questions or forgot what share-type you have purchased? Please don't hesitate to e-mail Nicole@gentleman-farmer.com.

Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes!

We're SO excited to share the growing season with you! 


Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

 


 

Posted 6/10/2015 8:16pm by Jessica and Dominic Green.


Dear CSA Member,

Your CSA pick up will begin June 26th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a half share (group B) with a Friday afternoon pick up at The Farm in Barrington. If this is incorrect or you would like to change your pick up to Norton's USA on Saturdays from 10:30am-4pm please let us know by e-mailing Nicole@gentleman-farmer.com. Otherwise please see the details below:

Friday CSA pick up:

TGF at Hill N Dale Farm 2:30-6:00pm (change of closing time from last season).

one drive west of 65 Spring Creek Rd Barrington, IL 60010

Dom's cell 773 450 8898

(scroll down for directions)

 

Half shares will pick up on Fridays every other week; please mark your calendars with the following pick-up dates:

06/26

07/10

07/24

08/07

08/21

09/04

09/18

10/02

 

Useful pick-up information:

  •  If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you! 

 

  • If you have forgotten to pick up (it happens!), we will do our best to leave your share at Norton's on Saturday, or you may come to Chicago to pick up on Sunday at Logan Sq. Please contact us to confirm where you would like it to go. If you still forget, we will donate it to the local food pantry.

Directions to the farm please drive slowly 10mph on property:

From Lake-Cook Rd Drive North on Ridge Rd. Turn west at Spring Creek Rd. Drive past 65 Spring Creek Rd to the next drive way where you will see a Gentleman Farmer sign. Turn right into the gates of the "Next Door" property. Follow the arrows along the gravel road. Please do not veer off the road to any other turnings, the farm is private property. At the end of the bend you will see Dominic's tent set up where pick up is located (by the greenhouse).

From HWY 14 Take Kelsey Rd OR Merri Oaks Rd to Ridge Rd. Go south on Ridge Rd to Spring Creek Rd. Follow the rest of the directions above.

Any questions? Please don't hesitate to email Nicole@gentleman-farmer.com. Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! We're SO excited to share the growing season with you! 

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

Posted 6/10/2015 8:15pm by Jessica and Dominic Green.


Dear CSA Member,

Your CSA Pick Up will begin June 21st! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a Sunday pick up at The Logan Square Farmer's Market in Chicago. If this is incorrect please let us know by e-mailing nicole@gentleman-farmer.com. Otherwise please see the details below:

Sunday CSA pick up:

TGF @Logan Square Farmer's Market Sundays from 10am-3pm market closes at 3!

Milwaukee Ave and Logan Blvd same location as always on the green

Dom's cell 773 450 8898

Summer Full shares will pick up weekly on Sundays from 06/21 - 10/4.

Half shares will pick up every other week; please mark your calendars with the following pick-up dates: 

06/21

07/05

07/19

08/02

08/16

08/30

09/13

09/27

please contact nicole@gentleman-farmer.com to verify what type of share you have if you've forgotten.

 

Useful pick-up information:

  • If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!
  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!
  • If you have forgotten to pick up (it happens!), we will donate your share to the local food pantry.

Any questions? Please don't hesitate to e-mail Nicole@gentleman-farmer.com 

Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! We're SO excited to share the growing season with you! 

Your Farmers,

Dominic and Jessica Green and The Gentleman Farmer Team

 
Posted 6/10/2015 8:13pm by Jessica and Dominic Green.



Dear CSA Member,

Your CSA pick up will begin June 28th! We look forward to meeting our new members and welcoming back our returning customers!

You are currently listed as having requested a half share (group B) with a Sunday pick up at The Logan Square Farmer's Market in Chicago. If this is incorrect please let us know by e-mailing Nicole@gentleman-farmer.com. Otherwise please see the details below:

Sunday CSA pick up:

TGF @Logan Square Farmer's Market 10am-3pm (market closes at 3!)

Milwaukee Ave and Logan Blvd same location as always on the green

Dom's cell 773 450 8898

Half shares pick up every other week; please mark your calendars with the following pick-up dates:

6/28

7/12

7/26

8/9

8/23

9/6

9/20

10/4

Useful pick-up information:

  •  If you have a conflict with your scheduled pick ups, we ask that you please first try asking a friend or neighbor to pick up on your behalf. If that is not possible, please give us a week's notice and we will do our best to accommodate your share on a different week. Thank you!

 

  • If you need to switch your pick up location between The Farm and Norton's USA or Chicago, again, please give us advanced notice and we will do our best to accommodate you. We are very appreciative of being able to keep our pick-ups consistent to minimize confusion and error, please do this sparingly. Thank you!

 

  • If you have forgotten to pick up (it happens!), we will donate your share to the local food pantry. Any questions? Please don't hesitate to e-mailNicole@gentleman-farmer.com.


Your first CSA newsletter will hit your inbox the Wednesday before pick up, we will include notes on the farm, that week's harvest and some recipes! 
We're SO excited to share the growing season with you! 


Your Farmers,

 Dominic and Jessica Green and The Gentleman Farmer Team

Posted 4/30/2015 4:27pm by Jessica and Dominic Green.

 
 
The Gentleman’s Times
News From Your Farm

 

In this weeks’ edition -

Farm News - ‘Little April Showers’

The Conversation

The Month in Numbers

The Final Word

 

Farm News - ‘Little April Showers’

April's newsletter is coming to you on the last day of the month, but with good reason. It gets me every year. Like the best April Fool’s joke, the 1st rolls around and I think to myself, “Well, April’s here. That seemed quick! Still, I have three months until - wait! What just happened..!? It’s April 30th..??? How..???”. Blink, and you miss it. I always do…

 

Planting Potatoes

April is ‘High Gear’ month on the farm. As the weather breaks, we frantically try to continue seeding in the greenhouse, begin working the soil in the fields, and start getting seeds in the ground. Thankfully Scott, our faithful Farmhand from last year, is back for more of the same. And not a moment too soon. The perpetual conveyor belt of seed trays are making their way out of the greenhouse, into the germination chamber (our repurposed walk-in cooler, with an added radiator and crock-pot for warmth and humidity), and back into the greenhouse again once the seeds have ‘popped’.

We’ve been busy prepping the beds, laying the drip irrigation, and, last week, spent three days planting onions and potatoes (see The Month In Numbers to learn how many!). Next month will be even busier, as we start to transplant seedlings into the field.

Yup, it’s all go at The Gentleman Farmer. We wouldn’t have it any other way…

 

The Conversation

You - Talk to me about bees and pigs…

TGF - OK. Well, bees are small and make honey, whereas pigs -

You - You know what I mean.

TGF - Sorry. What would you like to know..?

You - You told us that this year you would be keeping them..?

TGF - I did indeed. And keeping them we are. As you remember from February’s newsletter, Marcin Matelski and Christine DiMiceli from Chicago are The Gentleman Farmer’s official bee-keepers this year…

You - I do remember. So you have bee-hives now..?

TGF - We certainly do. 12, to be exact. Marcin and Christine installed them a month ago, and have been out again since to check on them.

You - And..?

TGF - They’re doing very nicely, thank you for asking. They showed me the frames, beginning to fill with comb and brood (aka ‘baby bees’), and even pointed out the queen.

You - Did you get stung? Bees sting. Did you know that..? Did you get stung..???

TGF - I did not get stung. I did not give them any reason to sting me. That’s a tip for the summer, by the way…

You - OK. And what about the wee piggies..?

TGF - We’re still searching, and figuring out how to make them most comfortable when they arrive…

You - Perhaps a pig-sty..?

TGF - Thank you. You’ve done this before, haven’t you..? Actually, the plan is to give them their own 2 acres of woods, plus a little pasture…

You - Pigs live in woods..?

TGF - Since time immemorial. It’s their natural habitat. And will allow them to express their natural ‘pigginess’ - rooting, foraging, generally being a pig…

You - Sounds lovely. So, I love bacon…

TGF - I can see where you’re going…

You - Know anywhere where I might be able to get my hands on some..?

TGF - All going well, we should have pork available around September. We’ll keep you posted.

You - I like sausage, too. And chops. And -

TGF - We’ll keep you posted…

 

Marcin & Christine - "Spot The Queen"

"Before they were cool..." The original drone (and no, drones don't sting!)

"Before they were cool..." The original drone (and no, drones don't sting!)
 

 

The Month In Numbers

16,000 - Number of onions we planted in 2 days!

1 - The length in miles of potato beds sown

49 - Days until first CSA pick-up!

 

The Final Word

We’re doing well on sales of our CSA Shares, but we still have a ways to go. We really need to be sold out by the end of next month (May), and that is the goal we’re setting ourselves.

You can help.

Tell you family, friends, neighbors and work colleagues all about this amazing farm you know in Barrington. Tell them about our CSA, and how it works. Tell them they can simultaneously support the local food movement, help the environment, and access fresh, organic vegetables for themselves and their families, just by signing up!

Point them in the direction of our website, or even this very nice article about us in The Barrington Courier that appeared last week..!? (Ahem)

Read the Full Article Here!

Thank you, and see you again in May (I know, it’s tomorrow…)

 

-The Gentleman Farmer



 

 

Posted 4/22/2015 1:04pm by Jessica and Dominic Green.

“If the bee disappeared off the surface of the globe, then man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.”

― Albert Einstein

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