This is the first tour to learn more about where our food is coming from. It is no coincidence we are going to Wood’s Market Garden during Strawberry Season. Between 4 and 5 we can pick strawberries for just $3.00 a pound – a special price for Muddy Boots members. Then, at 5, we will get a tour of the farm from farmer Jon Satz. The farm is impressive and has a rich history that Jon, Courtney and the boys are carrying on. The tour should last 45 – 60 minutes. Their impressive farmstand closes at 6pm, so come a little early if you want to shop.
At the end of the tour there will be Berries and Biscuits!
Yes! Brandon is a bit of a drive – a little under an hour. But, it is a beautiful drive over the Brandon Mountain Gap and you can build in some delicious stops along the way.
When Jon makes the Wednesday morning run to deliver our produce to Kingsbury Farm, a regular stop for him is Sandy’s Books and Bakery. While they close at 6, leave a little early to get to Brandon and you can stop midway for a latte or iced coffee and a pastry.
For dinner after the tour, you might consider Cafe Provence which is a sweet little restaurant in the heart of Brandon. It is a higher end restaurant, but if you have been wanting to go there, but haven’t found yourself in Brandon at dinnertime, this could be your big chance!
Take the long route home travelling north on 7 to 116 and pass through Bristol with a variety of restaurant options including the Bobcat Cafe and Mary’s at the Inn at Baldwin Creek.
Since this is the first time we are offering tours of our farms, we can’t gauge the interest. We know that many people will not be able to make it because they are just getting off of work at that time. But, we hope some folks will take the opportunity to learn more about where and HOW our food is grown. I promise you, your food will taste even better once you get an up close look at where is come from.
If you are planning on going on the tour, please fill our our brief form. That way we will know how many people to plan for and we will be able to contact folks in advance if weather is going to be an issue.
Please complete the form below to let us know if you are planning on going on the tour of Wood’s Market Garden in Brandon.
Thinly slice the Napa cabbage (as shown in the photo above) and toss with some thinly sliced red onion or shallot. You can use this same recipe for regular cabbage!
In a mason jar, add the following ingredients and shake shake shake!
1/4 cup Rice Wine Vinegar (sweeter and not as acidic as red or white wine vinegar)
1/4 cup olive oil or other vegetable oil
1/2 t sugar
1/4 t fish sauce (give it depth and umami)
Pickled Jalapeno Juice (to taste)
Salt (to taste)
Chopped Pickled Jalapeno’s (to taste)
Chopped herbs (a mix of cilantro, mint and basil is what Aaron uses)
Toss enough salad dressing in with the cabbage to coat all pieces. Refrigerate the remaining dressing. Serve immediately or don’t. If you choose to serve it later as a slaw, just before serving, drain out the accumulated juices and toss again right before serving with a little more dressing.
NOTE: Napa cabbage has a LOT of water in it. This makes it crisp and refreshing when served just after tossing with dressing However, the salt in the dressing will draw out the water as it sits. The water dulls the bright flavors of the dressing so by draining it and tossing with a little more dressing, your slaw will be perfectly balanced.
There is nothing better on a cold winter’s day than reaching into your freezer for some strawberries! Let them defrost and serve them with yogurt or sliced on your cereal. Bake a pound cake and serve with the berries and a dollop of whipped cream for a trip back to the summer.
Strawberries freeze really well! Here is how to keep them at peak freshness in your freezer:
Because you have individually frozen the berries, you will be able to easily remove the quantity you wish and put the rest back into the freezer.
Properly stored garlic can easily last through the end of year holidays and beyond. Commercial growers like Justin recommend storing garlic in the refrigerator in a closed paper bag. But then, commercial growers have plenty of room for garlic in their big walk-in coolers. If you have more garlic than can fit in your refrigerator, keep it in the same place as your onions…34 to 40 degrees and dark and dry. Don’t put them in a plastic bag. Garlic needs to breath and stay dry during storage. Read More
Winter squash and sweet potatoes will be perfectly happy spending the winter together in a cool room in your house – perhaps a room that you don’t use so you have the heat turned down. They keep best at 55 to 60 degrees in a closed box or paper bag. Read More
With the proper conditions, Storage Onions should last well into the late winter or early spring, if you don’t use them all before then. A storage onion is a pungent onion…the type that makes you cry when you chop it up. Sweet onions like Vidallias or Walla Walla are not good keepers and will last only a month or so after harvest under the best possible conditions. Read More
Leeks are a member of the onions (allium) family, but have a unique, mild and sweet flavor when cooked. They will hold up well in your ‘fridge for several weeks when stored in a plastic zippered bag that is left partially open. Typically you would use just the white part of the leek, but I hate throwing away any part of a vegetable and freeze the dark green tops for when I make soup.
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