King Creek Farm (also on Facebook) is located on Rt 9 in Ware on the Belchertown side and is open Friday through Sunday. Their featured product is their beef, which is 100% grass-fed -- not finished with corn. They also carry pastured pork, eggs, and a variety of seasonal vegetables, flowers, cider, cheeses, sauces, salsas, honey, syrup, Pierce Brothers coffee, and home-baked bread. My husband has been the go-to guy for that farm, stopping in on his way to work and picking up beef, squash, donuts, and even our holiday pumpkin; my first visit didn't happen until 2 weeks ago, on Columbus Day weekend.
The first striking thing about KCF is the setting. Located at the top of a hill, it overlooks fields, pastures, wooded areas, and more hills. A spectacular view -- especially in the autumn. The farm itself has been around since the 1800's, and was purchased by the current owners in 2004. Since then the farm has been completely renovated, and it is now clean, bright, and welcoming (be sure to check out the pictures at the farm stand about the renovations).
We went on a Saturday morning when the barn was also going to be open for their barn sale. Our first stop was at the farm stand itself to see the vegetables, meat, and other available products. They were colourful, bright, well-arranged, and plentiful -- I would have happily walked out with a car-ful.
The day was nice, so we took a few minutes to enjoy the rocking chairs on the farmer porch before heading off to check out the chickens.
After our chicken visit we went to the barn -- I'm a sucker for barn sales, antique sales, tag sales. The barn was stocked from floor to ceiling with everything imaginable -- coats, dishes, games, toys, antique stoves, armoires, kitchen gadgets, liniments, clothes, books, decorations, windows, buttons, milk bottles, pewter pieces, suitcases, jewelry -- and even a string bass.
We had a delightful visit, and I highly recommend the farm and its goods.
The King Creek Farm website offers information about the farm, current produce available, barn sale dates, info on raw milk, and even tips on how to cook grass-fed beef. If you get on their e-mailing list, you will be privy to updated food availabilities and recipes (see below for this week's recipe).
KCF is located at 337 Belchertown Rd, Route 9, Ware, Massachusetts 01082
**Pictures in this post are courtesy of our Columbus Day Arizona guest, who remembered her camera when I forgot mine.**
1 pound bulk mild sausage
12 ounces kale
2 tablespoons water
1 cup mushroom caps, sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
3 cups white beans
1 14 1/2-ounce can vegetable broth
Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.
Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.