Remember to pick up your share!  Wednesdays noon to 6:30 pm.
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Just THREE weeks remain in the Fall CSA.

This Week's Share*

  • Spinach (BRF)
  • Butternut Squash (BRF)
  • Russet Potatoes (BRF)
  • Golden Beets (KbMG)
  • Carrots (KbMG)
  • Leeks (KbMG)
  • Head Lettuce (WMG)
  • Broccoli (WMG)
BRF-Burnt Rock Farm, Huntington • KbMG Kingsbury Market Garden, Warren • WMG Wood's Market Garden, Brandon
*The shares are tentative and subject to change depending on how the harvest goes, weather conditions, etc.
Just a reminder that if you can't pick up your share during our regular hours, you can submit a Share Hold Request Form and Megan will pack it up for you  to pick up on Thursday!
Share Hold Request Form

What's Happening at Wood's Market Garden

by Jon Satz

Such a bizarre endless fall with virtually no cold weather, I have only lit a fire in the woodstove once and we are about to pass Halloween. That’s a first, for sure.

Just a few remnants in the field to pick…. One last row of leeks, and our last planting cold hardy brassicas like romanesco, broccoli, cauliflower, and a tall patch of late kale in 3 colors that is waiting for a sunny afternoon and some rubber bands.

The greenhouses now have some nice late lettuce and scallions, and it’s always amazing how tender the lettuce grows in the protected greenhouses. With the soil temps staying warm, all the cover crops have been growing strong and tall.
My 2 boys love crawling around in the ‘oats forest’ and then popping up to surprise me when I am walking by.  Most of my work these days is cleaning up and putting away everything for the winter. Lots of power washing and greasing bearings and backing up various implements into covered barns and storage greenhouses. It’s always a good feeling to see the farm yard clear out.

In about a month (if it ever does get cold enough), I’ll spread a thick layer of straw on the strawberries for winter cover.  That task cannot be done until the plants go dormant for the winter, and that botanical nap won’t happen until the temperature of the soil gets down around 40 degrees. Not even close yet.
This is likely the last time I’ll be writing a newsletter in 2017. I’d like to thank all of the folks who joined up with Muddy Boots this season. Your commitment is very much appreciated, especially in such a wacky year of growing. It certainly has been an up and down season as far as the weather goes, but it helps to know there is a welcoming group waiting to work their magic in the kitchens of the Mad River Valley. 

Looking forward to a fun fall finish and a healthy winter.
Take care, Farmer Jon

Russet Potatoes

Russets get their name from their dark brown textured skin.  They are high in starch and low in moisture which makes them dry and mealy, which is perfect for baking, mashing, and french fries.  The one thing these spuds are not great for is gratins or casseroles where you want the potato slice or wedge to stay in tact and not fall apart.

Russets store really well and can last for several months when properly handled. Because of their high starch content, potatoes should not be stored below 50 degrees Fahrenheit. Colder temps encourage potatoes to convert their starch to sugar and that will affect both the flavor and texture of a russet.
Bake a potato and you have a quick and easy side or the start of a meal. Keep them simple with butter, salt and pepper, light with salsa or go all out and load them up with sour cream, cheese and bacon.
Three Ways to Bake Potatoes

Bulk Storage Veggie Sale Coming Up!

Later this week we will send out ordering information for this year's bulk veggie sale that will take place over the last two weeks of the season.  You will be able to stock up on:
  • Potatoes (three different types)
  • Sweet Potatoes
  • Carrots
  • Onions
  • Beets
  • Butternut, Delicata and Acorn Squash
  • Garlic
All veggies will need to be preordered this year so keep an eye out for info on pricing and how to order.

Winter Vegetable Ragoûts

I discovered this "create your own" recipe from Fine Cooking last winter after the CSA had ended for the season.  I have eagerly been awaiting a chance to share it with you this season.  

This is your "Go To" recipe over the next few months when you want a simple yet elegant meal. 

I most often found myself creating a ragoût to go with grilled fish or chicken.  It is all you will need.  The flavors of the ragoût are perfectly balanced and best of all, you can work with what you have on hand and still be assured of a delicious base for your protein.

I found this "guide" in Fine Cooking Magazine and haven't been able to find it online so use the button below to download the PDF I created.

Like other Fine Cooking "Create Your Own..." recipes, this one breaks the process into steps:  
  1. Prepare the Sauce - added at the end this brightens and flavors the ragout.
  2. Cook the Root Vegetables - these can be your choice of carrots, parsnips, sweet potatoes, turnips, etc.
  3. Add Quicker-Cooking Vegetables - perhaps cauliflower or broccoli, Brussels sprouts, mushrooms.
  4. Add Aromatics - onions, leeks, bell peppers.
  5. Finish the Ragoût - Here is where you add the sauce and vegetable accents that could be peas or baby greens such as spinach or kale and also some herbs.
This might seem like a lot for a vegetable dish, but remember, this is the base for your simple grilled meat which will cook up in just a few minutes.  I also found that as the initial veggies cook I can be prepping the veggies for the next step.  
Download the Winter Vegetable Ragoûts PDF

Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta


Roasted Golden Beets with Gorgonzola


The Best Roast Potatoes EVER!

from SeriousEats
Your share size is:

Member Feedback

Anonymous or not...your choice.  Or, if you prefer, call Robin at 496-3567 or email me.  If you got shorted on your share for whatever reason and you are not happy with the substitution, please leave your name on the feedback sheet at pick-up OR call or email Robin.  We will try our best to make things right.
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 6:30pm. 
  • 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 6:30 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 5:30 pm on pick-up day.  Here is the Hold Request Form.
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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