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

  • Potatoes (Yukon Gem) (BRF)
  • Acorn Squash (BRF)
  • Carrots (KbMG)
  • Parsnips (KbMG)
  • Mesclun/Salad Greens (KbMG)
  • Leeks (WMG)
  • Strawberries (Not a typo!)  (WMG)

Large shares also get:

  • Bok Choi (WMG)
  • Head Lettuce (WMG)
BRF-Burnt Rock Farm, Huntington • KbMG Kingsbury Market Garden, Warren • WMG Wood's Market Garden, Brandon

Your share size for the fall is:


Please check off your name on the sign-in sheet before you take your share.

What's Happening at Wood's Market Garden

by Jon Satz

It's getting hard to pay attention to the vegetables I am picking with the views of leaves doing their annual rainbow every time I lift my head and look around. Staying with this year’s theme, it would be nice if we had some more rain. Cover crops are established and looking good, but not growing as vigorously as in years where there is better moisture.
Nonetheless it's been a great season for fall bearing crops with all of the good weather that we have been having.  As you have witnessed these last few weeks, our annual strawberry planting has been a rousing success. We are currently in the 10th week of picking the same plants, and the fruit is getting bigger and sweeter.  Strawberry plants love the mellow temps of our fall days and the cool nights.
I spent two days earlier this week at the Canadian Greenhouse Conference up in Niagara Falls, Ontario.  Over this last year, my greenhouse research has taught me there is a bit of a ‘Holland Jr.’  happening  on the north side of the Great Lakes.

Huh?  If you were not aware, Holland is perhaps the world leader in cultivating greenhouse crops in a northern climate. Back after World War II many Dutch folks immigrated to the rich farmlands around the lakes in Ontario, where the growing season is already a plush 200 days long.

Soon after moving to the region, the knowledge of their homeland came into play. Acres upon acres of greenhouses were constructed to push the seasons of harvest earlier and later in the year. Now there are well over 2500 acres of greenhouses in this region of Ontario! For kicks, google map or google earth the towns of Leamington or St Catherines, and zoom in. You will notice those are not endless factories, but instead endless greenhouses. 
My trip was two days long, with the first day going on an organized bus tour of greenhouses near the conference. We first stopped at a large pepper and eggplant range. The head grower had a great attitude of sharing knowledge. Asked by a participant if they could take photos in the greenhouse, his response was “Of course, I mean, we’re not splitting atoms here, we’re just growing peppers.”  
From there we turned the corner and walked into an amazing 15 acre range with 20 foot tall pepper plants loaded with red peppers. To be honest, most of the greenhouse vegetable industry (here, and world-wide) is based on hydroponics, where the crops are grown not in soil, but in an “artificial soil”, or what is generally called a medium. Rockwool is often used, as is coir (from coconut fiber). Into this, a water solution with the exact nutrients needed is fed to the plants. It is a far cry from the soil based organic growing practices that I have learned and love to do.  Nonetheless, there is a lot to be learned from these growers as far as infrastructure and efficiencies, and even crop nuances that can often be interpreted into an organic system.
Our farm is currently exploring the viability of a larger greenhouse project for next fall, and this trip was an amazing visual parade and informative treasure chest of ideas.  
October 2nd was a special day on the farm. Raymond Marshall Sr. celebrated his 72nd (!!!) birthday. This guy has a special place in our hearts...with his quiet, yet masterful way of moving through the days here. He's an amazing cook, farmer, and family man. He has been working on our farm for the past 25 years...longer than I have been here on the farm! We're honored to have him here and wish him a year filled with good health and happy days.

Last week our thoughts and prayers were with his family in Jamaica and the families of all our crew, as the hurricane passed through their homeland.  Luckily the storm drifted to the east, with rain in Kingston being the biggest impact. Our guys' families mostly live on the western half of the island and are all safe and sound.
On a side note, when you ignore the overwhelmingly cheesy signage and ugly architecture, Niagara Falls really is an amazing natural wonder.    


Carrot's Sweet Cousin

Parsnips look like white carrots, but they are a little more fiberous and dense.  They are sweet, especially after hard frost that really brings out their sugars.  They overwinter in the ground even here in Vermont very well, only getting sweeter.  That is why you will see Vermont grown parsnips in the grocery stores come spring when the ground is soft enough to dig them up.

How to Use Parsnips

Parsnips can be eaten raw such as in this salad of parsnips and grapefruit or they can be cooked.  Roasting will really sweeten up this root veggie either alone or when added to the mix of roasted root veggies.  Parsnip Soup is a great way to get the true essence of parsnip flavor.  Parsnips also pair well with other veggies from past weeks that you might still have hanging out in your 'fridge such as Glazed Turnips and Parsnips with Maple Syrup or Orchetti with Sausage, Chard and Parsnips.

Many of these ideas and recipes links are from Martha Stewart who offers lots of great recipes and other information on parsnips.

Parsnip Fun Fact!  Parsnips were used as a sweetener in Europe before the arrival of sugar.

Storing Parsnips and Other Roots

Root veggies including parsnips, carrots, beets, potatoes, celery root and turnips like the cold and humid environment of the veggie drawer in your refrigerator.  But, maybe you are running out of room in that tiny space?  There is a good chance that you have somewhere in your home that can simulate a root cellar.  Here are some great tips for storing root vegetables from Cedar Circle Farm in Vermont.

Parsnips are great in baked goods too!

I have never been a fan of sneaking healthy ingredients into foods to fool unsuspecting people.  Instead I like to find ways to incorporate questionable ingredients into irresistible recipes that may entice the person to give the undesirable food a second chance.

These Spiced Parsnip Cupcakes could be just the answer to people who think they don't like parsnips.
A little healthier than the cupcakes, these Spiced Parsnip-Apple Muffins would be great for breakfast or as an afternoon snack.  Read the reviews and you will find that there are lots of creative options in terms of reducing the amount of sugar and making them gluten free with alternative flours.

North African Spiced Carrot and Parsnip Salad

This slaw has it all as far as I am concerned!  Warm spices, crunchy veggies, spicy harissa, a touch of honey and fresh herbs.  It would be pretty awesome with some grilled chicken and rice pilaf.

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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