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

  • Fingerling Potatoes (BRF)
  • Onions (BRF)
  • Baby Spinach (BRF)
  • Mesclun/Salad Greens (KbMG)
  • Mix/Match Beets and Carrots (KbMG)
  • Broccoli (WMG)
  • Tomatoes (WMG)
  • Green Beans (WMG)

Large shares also get:

  • Bell Pepper (WMG) 
BRF-Burnt Rock Farm, Huntington • KbMG Kingsbury Market Garden, Warren • WMG Wood's Market Garden, Brandon

IMPORTANT REMINDERS

Please bring a bag or box for your veggies.  We do not provide bags, but if you forget yours, you can purchase a Muddy Boots tote bag for just $10 each.

Your share size for the fall is:  *|HTML:MMERGE25|*

What's Happening at Kingsbury Market Garden


by Aaron Locker

This is the time of year when the impending winter (hopefully) adds a feeling of urgency to the contemplative light of fall.  We find ourselves turning in circles. Do we pick up those windrows of onions or do we cut the butternut squash off the vines to cure?  When should we seed the last greens or is it futile already.  It's hard to say but impossible to know for sure.  

For us, these next 6 weeks makes or breaks the year.  
 
Happily we are quickly getting to the point where there is less produce in the field than in the buildings.  We are seeding cover crops, weeding the kale and claytonia that the high tunnels will move over in October to provide you with those crops in November and chipping away harvesting and processing medicinal herb crops
Tanya harvesting roma tomatoes in our heated greenhouse.
Pulling out tomatoes and replanting with salad greens for the late fall.
Everything looks really good.  Especially our storage carrots and parsnips. 
 
On the pig front, we are flush with piglets and are happy to report that you can in fact raise pigs (and piglets) efficiently and profitably on pasture. I'm increasingly impressed with the ability of these animals to work well in a rotational grazing system.  
Pig at Yestermorrow.  "Don't worry.  We have this!"
By mistake (surprise!) we had a litter over in the Yestermorrow field.  As it turns out, we can do that. Who knew!  We figured that the sows would do fine over there on their own, but we always thought that the piglets needed us...more than they apparently do!  One of those independent mamas across the state highway from our home farm have had the biggest litter so far and they don't need our supervision as much (at all) as we thought. 
To add to the fall hustle we are busy prepping a new field for next year.  This one is on the other side of the valley at Elwin Neil's farm.  I'm surprised at how well the Kingsbury Farm has done for us all of these years but it is time to give it a little but of a break - you can't plant on the same land year after year and expect the same results - like all living things, land needs a rest every now and then.
Tanya and Liz drying herbs.
The Neil Farm field is where we will grow all of our storage crops and annual medicinal herb roots next year.  We will still grow greens, herbs and high tunnel crops in Warren.  The Stowell Farm field on the East Warren Road will be planted to echinacea and elecampane for our medicinal herb wholesale business next spring.  These are beautiful flowering crops that will be there for the next few years.  It takes 3-4 years to grow a quality echinacea root and 2-3 for elecampane. 
Stowell Farm Field ready for overwintering.

Fingerling Potatoes

There's a reason, when you Google Fingerling Potato Recipes, that the first several pages of search results are filled with recipes for roasting them - because not only is it the simplest way to prepare them, but the most delicious as well!  So, why mess with a great thing?

We can start with a basic recipe and you can enhance it or modify it as you wish.  The idea is to get the outsides of the potatoes brown and crispy while keeping the insides moist and creamy.  The best way to achieve this is to cut the potatoes in half lengthwise.  Then they get tossed in some kind of fat such as butter, olive oil or duck fat, seasoned with salt and pepper and enhanced with herbs or garlic.  From there, roast and serve!
 

Roasted Fingerling Potatoes

This recipe is for 1 pound which will serve 2 to 3 people.  It is easy to scale up for more people.

1 pound of fingerling potatoes 
2-3 T fat (Olive oil, soft or melted butted, duck fat, bacon fat)
1 t kosher salt
1/4 t fresh ground pepper

Optional:
2 cloves unpeeled garlic (for a more subtle taste and to keep the actual garlic from burning)
Fresh herbs (mix or match) 2 sprigs rosemary, thyme, small sage leaves or roughly chopped large sage leaves, parsley, dill

Heat oven to 400 degrees F - if you have convection go with 375 (I like using convection for roasting veggies because I find they crisp up more quickly without burning).  Toss the potatoes with the fat, salt and pepper and any herbs or garlic you are adding.  Spread onto a baking sheet and make sure it is just a single layer of potatoes.  I like to start with cut-side down and then turn halfway through baking.  

Roast until golden brown and tender - about 25 minutes.  Because these are very freshly dug potatoes, they will cook more quickly than those that have been stored for several months.
 

Storing Fingerling Potatoes


If you don't plan to eat your potatoes right away, you can store them in your refrigerator in a plastic zippered bag that closed to an inch opening.  They will store well for MONTHS!  You can also keep them in a cool dark space such as your basement or root cellar.  For root cellar storage, potatoes need a fairly humid environment.
Somehow, earlier this summer, I stumbled upon a cookbook that I normally wouldn't give a second thought to - Cravings by Sports Illustrated swimsuit model and wife of singer John Legend, Chrissy Teigen.  What could someone who makes a living eating like a bird know about food?  

It turns out, a lot!  Before she became rich and famous, Chrissy was writing a food blog sharing her favorite recipes.  Many of her creations are influenced by her mom who is from Thailand although there are plenty of recipes that fall into Italian, comfort food and garden-fresh categories.

Here are a couple of recipes from the book that I have tried and really like.  Perfect for this week's share!

Thai Green Bean Salad

This salad actually calls for Green Papaya, but offers an alternative using greens beans which is how I have made it several times this summer.  While I don't see the similarity between green beans and green papaya, the beans work!  It is very flavorful, light and delicious.  I served it with Chrissy's recipe for Sweet and Salty Coconut Rice.

Lemony Arugula

Spaghetti Cacio E Pepe

This simple pasta dish is quick to whip up and a good break from tomato-based sauces.  A classic Cacio E Pepe doesn't have arugula or pancetta so if you are going to have this on meatless Monday, feel free to leave out the pancetta.

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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