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Remember to pick up your share!  Wednesdays noon to 6:30 pm.
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This Week's Share*

  • Onions (BRF)
  • Watermelon Radishes (BRF)
  • Potatoes "Elba" White (BRF)
  • Salad Greens (KbMG)
  • Pepper Medley (KbMG)
  • Leeks (KbMG)
  • Cauliflower or Romanesco (WMG)

Large shares also get:

  • 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.

DELICATA SQUASH REMINDER

If you came earlier in the day last week and didn't get your delicata squash because it hadn't yet arrived, please let Megan know and she will get it for you.

What's Happening at Wood's Market Garden

by Jon Satz

This rain passing through Sunday and Monday will help fill out our last plantings of brassicas (broccoli, cauliflower, cabbage and all their cousins), along with keeping leeks in good shape. Most all of our field crops are now mowed and plowed under, and cover crops are greening up all but a couple acres of land.
Fall view of Wood's Market Garden.
As I mentioned last time our stand is now closed, so my family was able to wander out to Plum Island north of Boston for some primo beach time. Once we got there I never got in a truck, and we lived on our bikes and feet and endless sand for 4 days. A great break from the daily hustle of the farm.

Now back and enjoying the good working weather, we are well into what seems like an endless cleanup of everything we did and undid for the last seven months.  Greenhouses, barns, shops, and the numerous piles of anything and everything are getting a lot of attention as we try to put it all back in order for next season.

The H2A crew from Jamaica that works with me is here for 2 more weeks, so I am trying to make best use of all the extra hands. Then it’s back to the grind of morning desk and computer and ordering seeds, and afternoons in the shop fixing things. And at some point here I imagine the temperature will drop and I’ll put away the shorts for the winter.
Wood's seasonal crew from Jamaica.  Some have been coming to work on the farm longer than Jon has owned the farm.
Last week there was a little chatter of some folks worrying about some spots on the cauliflower we sent along. I’ll be honest and say that cauliflower is one of our more difficult crops to grow to finish. If I was paid for calories and nutrition alone, I’d have paid off my mortgage long ago. Unfortunately, folks generally expect produce to be more or less blemish free. In the organic farming world that I exist in, there is a fairly limited toolbox from which to choose sprays that are used to help prevent plant diseases or chase away damaging insects. So we try our best to produce good looking veggies and fruits, but often have to make a choice that involves tolerance. 
Ezra in the greenhouse with our veggies for the coming weeks.
Cauliflower is like a white t-shirt. Any and all blemishes are worn proudly and loudly. The foggy mornings we have been having plenty of provide a fairly moist environment on the plants that encourages superficial surface spots(in this case, alternaria is the culprit). A simple scrape and they are gone. Nothing like that is going to cause an unexpected veggie meltdown on your kitchen counters. We spend a large amount of our time sorting veggies after they are picked, making sure that only the good ones make it to your baskets.  Quite a bit ends up going to the food shelves in our area if the produce doesn’t cut the mustard. And quite a bit doesn’t even make it out of the fields if we see obvious breakdown.
Organic veggies may not always be perfect, but they are usually grown with lots of love.
Case in point, we had to mow our brussels sprouts last week. An unusually warm (dare I say hot) fall helped along the resident aphid population to the point where I would not feel good about sending them along. Sprouts are in their own category, and make growing cauliflower look easy. So hopefully you all can celebrate what has made it through the farmer’s pipeline and into your shares. I know our dinners have been rather sublime as of late. Enjoy the harvest!
Emmett hanging out with the pumpkins.

Northridge Highland Beef for Sale

Friend of Muddy Boots, Hilary Mooney is once again offering her beef to Muddy Boots Members! Northridge Highland Farm is in Waitsfield off of East Warren Road. You can pick up the meat at the farm or Hiliary will deliver it to you!  Now that is service!

The meat is Scottish Highland Beef which is lean and very high in Omega-3 fatty acids.There are semi boneless ribeye, strip, groundbeef, some tenderloin and a couple of big briskets.
For more information, give Hilary a call at (802) 496-2131(H) (802) 962-COW 2 (C) or email her.

Watermelon Radishes


Until you cut into these radishes, you won't understand how they got their name.  But, inside you will find a vibrant pink interior, often with a bright green outside rim that has none of the fire you expect from something called a radish.  Watermelon radishes are an heirloom variety of the Chinese Daikon Radish.  
Like the Hakurei Turnips from last week, Watermelon Radishes can be eaten fresh or cooked.  They are beautiful when thinly sliced in a salad. Or, try them with a sprinkle of salt as a snack before dinner.  They are also great for quick pickling so you can easily add them to sandwiches or salads.

Leeks

Check out the Muddy Boots Website for information on how to clean Leeks and for some of the best leek recipes we have shared in the past.

Cleaning Leeks and Leek Recipes 1
Cleaning Leeks and Leeks Recipes 2

Watermelon Radish and Arugula Salad with Citrus Vinaigrette

from FoodForMyFamily.com

Pickled Watermelon Radishes

from Food52

Potato-Leek Soup

from SplendidTable

A classic example of the power of good ingredients simply cooked is Julia Child's recipe for Potato-Leek Soup.  It has just four ingredients and two of them are water and salt - you can guess the other two.  You can find the recipe on the Splendid Table website along with several variations, but I recommend just trying the base recipe first.  Personally, I can't bring myself to throwing away the green tops on leeks so if I am making a soup, such as this, I will throw them into the mix and let it cook a little longer.  If you aren't going to puree the soup, chop the green tops more finely than the white part of the leek.  If you don't have enough leek, you can substitute with some onion that also is in this week's share.
Personally, I can't bring myself to throwing away the green tops on leeks so if I am making a soup, such as this, I will throw them into the mix and let it cook a little longer.  If you aren't going to puree the soup, chop the green tops more finely than the white part of the leek.  If you don't have enough leek, you can substitute with some onion that also is in this week's share.
Your share size is:
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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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