Remember to pick up your share!  Wednesdays noon to 7pm.
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This Week's Share*

  • Delicata Squash (BRF)
  • Walla Walla Jumbos (KbMG)
  • Herbs (KbMG)
  • Peppers/Tomatillo/Romas (KbMG)
  • Chard or Kale (WMG)
  • Leeks (WMG)
  • Tomatoes (WMG)
  • Fennel (WMG)

Large shares also get:

  • Cherry Tomatoes (WMG) 



Thanks to everyone who joined us this summer!

Everyone will receive a survey in the next week that we hope you will complete.  This information will help us make Muddy Boots even better next year!

Last year Courtney wrote one of Jon's weekly articles for the newsletter - it was so sweet.  At some point this season we will replay it.  But, she pitched in again when Jon got really sick this week, with a completely new perspective of farm life.  

Farming isn't easy.  It isn't predictable.  Even when everything goes right, these guys get paid a fraction of what they could be making in the global economy or working on Wall Street.  They never complain.  They never make excuses.  They never want pity.  This is the life they chose and we all benefit from it.

What's Happening at Wood's Market Garden

by Courtney Satz, The Farmer's Wife

One day at the end of August, Farmer Jon woke up sick. VERY sick. As in not even able to swallow or move much. Summer Flu? Or maybe just the He’s-worked-7-days-a-week-since-February-Virus. I told him it’s called a sick day and that it happens to people. Poor guy.
Really though, he has worked every single day of the week from before dawn to waaaaaaay late into the nights since before the world was even thinking about warming up for the spring.

It’s insane how hard these farmers work. And rarely complain. In fact, Jon loves what he does so much that I really DON’T hear him complain about the hard work. Maybe he grumbles and throw out the occasional bit of profanity but that’s mostly when something breaks or when there are beautiful crops being eaten…by things not human.

And this year we had our fair share of those beasts. Or should I say birds and bears.
Not many CSAs have Superman watching over their tomatoes!
Despite the crop loss to those certain birds and bears (and there was a lot), we have managed really beautiful and bountiful harvests, especially for such a dry and hot summer.

The onions are harvested and are drying. Tomatoes are kicking out record numbers…beauty in all colors and shapes. Sweet corn is the yummiest it’s been all summer.  Beans, peppers, potatoes, leeks, chard, cabbage, fennel….it’s a tasty time for us!
The end of August is also a huge transition for our farm. We lose several of our spectacular employees who move on back to college, we change our farm stand hours slightly, we till things in, plow them under and sow cover crops.
We say goodbye to fields, greenhouses… we take a breath. The air suddenly feels different. The crickets take over for peepers. The sky and shadows change. The crazy haze that was June and July on our farm seems distant. The Vermont summer is but a brief song, friends.
If Jon were awake, I’d ask him for some good stats….tons of this, tons of that, acres of things for next year….but his sick-person snore drones on from the next room. The numbers are usually fun and impressive and make you think "Holy Moly that’s CRAZY for some small Vermont farm."
And maybe, that’s just the reason why he’s finally feeling the season’s intensity in his bones. It IS crazy.
Stay well!  Enjoy the bounty.

Jumbo Walla Walla Sweets

The Walla Walla sweet onions that Aaron grew up at Stowell Farm on East Warren Road went crazy this year!  It is a mystery to Aaron how, with so little rainfall this summer, the onions could have gotten so big, but some of them are soft-ball sized!

I have a strict no-fry policy in my kitchen, but I may need to make an exception because these are definitely the onions you want to use to make onion rings!  Two or three half-inch slices from the middle of the onion should do it and you still have lots of the allium left for other dishes later in the week (maybe for the tomatillo salsa below).

Here is an exceptional recipe for beer battered onion rings from

If you too have a no-fry policy, here is a highly-rated oven-baked recipe for onion rings from Eating Well that will keep the calories lower and your kitchen cleaner.

This Week's BIG Bounty

This seems like an especially generous share this week.  Sometimes this happens when we reach the end of the share period and there might be a little value carried over from some of the leaner weeks.

The good news is that EVERYTHING can be easily stored for the future.

Leeks - Last week I wrote about freezing them, but the fact is that they will keep for weeks right in your veggie bin!
Delicata Squash - Store it in a cool, dry and dark area and you will be able to serve it for Thanksgiving Dinner.
Walla Walla Jumbos - Interestingly, these are some of the more perishable veggies this week.  Unlike the more pungent storage onions, these guys should be eaten fairly soon.  In the meantime, store themn in your veggie drawer in the 'fridge.
Chard and Kale - kept in your veggie bin in a plastic bag with some small pin-sized holes, they should last a week - the kale will hold up better than the chard.  Steam lightly and freeze to serve in soups, stews and sauteed this winter.
Herbs - You can make pestos or freeze the herbs whole in ice cubes, but my favorite thing to do with basil is to individually freeze the dried leaves and then store them in the freezer in a quart-sized yogurt container.  You can also dry basil.  Here is a tip from CSA member Richard Czaplinski:  ON storing basil. For long term storage, if one has too much to eat fresh, dry it. It's simple, pick leaves off the stems, place on a newspaper somewhere in the house where there is air circulation and in 2 to 3 weeks, dry basil to use in the coming year.  It helps to turn the leaves every few days.  Try this with other herbs and let us know how it works!
Fennel - Store in the veggie drawer in the 'fridge for a couple of weeks when stored in a zippered bag with some small holes to allow moisture to escape.
Tomatillos and peppers - should keep a couple of weeks.  Store them in your veggie bin in the 'fridge.
Cherry tomatoes - EAT THEM!  But, if you just can't, they freeze so well!  just put them in a zippered plastic bag.  This winter you can use them for soups or sauces.  I love freezing enough tomatoes so I can make this Sausage and Cherry Tomato dish from Jamie Oliver.  Just substitute the frozen ones for the fresh called for in the recipe.  You will not know the difference!

Salsa Verde

Rick Bayless, Chicago chef known for his authentic Mexican cuisine, makes a mean Salsa Verde and now you can too!

Grab some tomatillos and peppers at this week's share and then follow his recipe.  It is super simple and it even freezes well.  It is a great condiment for tacos or as a chip dip.

Roasted Delicata Squash with Chili Yogurt and Cilantro Sauce

Here is a Yotam Ottolenghi recipe for delicata squash that elevates your average roasted squah dish.  The flavors this guy puts together NEVER FAIL and will excite your tastebuds.

Member Feedback

Anonymous or not...your choice.  Or, if you prefer, call Robin at 496-3567 or email me.
Give Us Your Feedback

Pick-Up Information

When, Where and How

  • Pick-up is at the Kingsbury Farm just north of the iron bridge on Route 100 in Warren.  When you pull into the driveway, go past the barn and the house.  The pick-up area is in the wash house which is on the right-hand side of the building that is perpendicular to the house. 
  • You may pick-up your share on Wednesdays between noon and 7pm. 
  • Bring a bag or box - you will need it to put all of your goodies in. If you aren't heading right home after pick-up, bring a cooler to make sure that everything stays fresh - especially when it is really hot or really cold.
  • Check your name off of the list so we know that you have picked up your share.
  • Look on the large chalk board to see which items you should be taking for your share. Be sure you are looking at your share size and then methodically work your way around the semi-circle.  If you do this, the lightest, most crushable items should be at the top of your bag.
Learn More About How pick-Up Works

Share Holding Service

If you are unable to pick-up your share during regular hours

We can pack and Hold Your Share  If you are not able to pick-up your share between 12 noon and 7 pm on Wednesday, we can pack and hold it for you to be picked up on Thursday morning BEFORE NOON.  We need to receive your request before 6pm on pick-up day.  Here is more info on how it works.
Early Pick-Up  The morning of pick-up day is a busy one.  Trucks from the other farms along with bread deliveries are all going on while we are setting up the washhouse for pick-up day.  Please don't stop by the farm early to try and pick-up your share.  If you need to pick-up your share early, submit a Hold Request Form by Tuesday afternoon requesting early pick-up.  Your share will be ready for pick-up at 11am.  Sorry, we cannot provide shares earlier than 11am and we cannot provide your share early if you do not complete a Share Hold Request form.
Share Hold Request Form

Pick-Up Reminder Services

Get an email reminder around noon on Wednesday!

Life can get busy and sometimes it is easy to forget about the share pick-up.  If you would like a mid-day share pick-up reminder emailed to you on Wednesday just complete the Weekly Pick-Up Reminder form.  You will receive an email reminder around noon on pick-up days.  We hope that this helps. 
Request Weekly Email Pick-Up Reminder

Get a Text Reminder at 4pm on Wednesday

To sign up, text EZFFQ85352 to 313131.  You can quit at any time by replying STOP to one of the text reminders.
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