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

  • Yukon Gem Gold Potatoes (BRF)
  • Garlic (BRF)
  • Delicata Squash (BRF)
  • Salad Greens (KbMG)
  • Carrots (KbMG)
  • Kale (WMG)
  • Cabbage (WMG)
  • Head Lettuce (WMG)

Large shares also get:

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

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


This is our 2nd to last week this season.
Last share is November 16th!

What's Happening at Kingsbury Market Garden

by Aaron Locker

One of the things I appreciate the most about being a vegetable grower in a northern climate is that eventually the season ends.   Our last plantings were done over a month ago and most crops are either sold or in storage.  All that's left to harvest is greens and kale.
The list of things to do over the winter is long but nothing is imminent.   It's a stark contrast from the summer grind and a welcome one for me.  It's the time when we get to plan for the upcoming season, make repairs and improvements to equipment and buildings, organize everything and hopefully chip away at the never ending list of tools to purchase. 
In the mean time, shorter days and frosty mornings make time for breakfast and a cup of coffee by the wood stove as well as an opportunity to fantasize about the potential for a little bit of good old winter this year?

Kale!

I have been making this soup for years.  It comes from a now defunct publication, Herb Companion.  I really miss that magazine!

While this soup doesn't list kale as an option in the list of greens, kale is what I always use - it is perfect.  Be sure to strip the leaf from the stem - easily done by grasping the stem and firmly running your fingers from the stem to the top of the leaf - stripping the greens from the spine.  Then, rough chop the leaves.

Don't cheat yourself by not using the recommended fresh herbs, but of course, in a pinch, you can use dried herbs.  And, the vinegar is essential.  If you don't have herb vinegar, use a wine vinegar, sherry vinegar or in a pinch, cider vinegar.  When you taste how the vinegar transforms the soup, you will add a little acid whenever you make soup in the future - vinegar or lemon will have similar effect on bringing out the flavors without leaving an aftertaste.

Crispy Kale

Last fall I had a memorable side dish of kale at Peasant Restaurant.  The kale was crispy in some places and chewy in others.  It was perfectly seasoned.  Chef-owner, Chris Alberti, told me how he made it.  

Adjust the oven rack to the top third of the oven (the hottest place in the oven) and preheat to 425 degrees.  For a bunch of kale, rip the leaves into large bite-sized pieces and toss with about a 1/4 cup of canola oil* and a teaspoon of kosher salt.  Spread onto a baking sheet and roast in the oven for 5 minutes, turn and roast for another 5 minutes.  Continue until parts of the kale start to crisp without burning.  Serve immediately.

*Chris pointed out that he uses canola oil instead of olive oil for the kale because it has a higher smoke point which is important given how hot the oven will be.

Make Ahead Mashed Potatoes

We are having lots of guests this Thanksgiving so I am already thinking about my dinner strategy and how I can prepare dishes in advance so that I can spend time with the grandkids and enjoy the day and serve a respectable Thanksgiving dinner.  

While mashed potatoes are pretty easy to make, they are still just one more thing to be fussing with at the last minute so I have found a recipe that will enable me to make them the Monday before Thanksgiving and then pop them into the oven a half hour before dinner.  

One problem with making mashed potatoes in advance is that they can get dry and gummy.  I believe this problem is most likely solved with in this recipe with gold old butter, cream cheese and half and half.  But, it is Thanksgiving dinner - so splurge a little!

Chimichuri

Chimichurri is an Argentinean parsley sauce that is served with beef.  It can be spicy if you want and has a nice bite from red wine vinegar.

  • ¼ cup red wine vinegar
  • 1 tablespoon red pepper flakes (more or less to suit your tastes)
  • ½ teaspoon salt and freshly ground black pepper
  • 1 cup olive oil
  • ½ cup minced fresh flat-leaf parsley
  • 10 minced, peeled cloves garlic finely chopped
In a small bowl, mix together the vinegar, spices and salt/pepper.  Whisk in the olive oil and stir in the parsley and garlic. 

Roasted Delicata Squash with Chili Sauce and Yogurt

In this Yotam Ottolenghi recipe, the warm chili spice and cool yogurt is a perfect match for the sweet roasted delicata squash.

Sauteed Cabbage and Apple

This recipe from Martha Stewart works equally well with red or green cabbage.  It is my go to sauteed cabbage recipe.  I love the sweetness of the apple and the tang of vinegar.   

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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