Blog

Walden Smoked Brisket

Our smoked brisket is fully cooked, but not yet fork tender. In order to achieve an amazingly tender cut, we recommend a low and slow cooking process.

The Science of Barbecuing and Smoking

As the weather begins to warm, here in New England we can finally say goodbye to bitter winter and hello to enjoying the great outdoors.

Beef Roast 3 Ways

Sometimes when you receive a beef roast in your share, it can be tough to think of something to make other than a classic pot roast dinner.

Winter and Pastured Eggs

One of the small pleasures in life is buying fresh, pastured eggs from a roadside farmstand in the summer.

Pine Street Inn

One of the things we’re always most thankful for at Walden is our incredible member community, but in this season of giving, their efforts absolutely blew us away!

Partner Farmer: Jon Ingerson

Jon Ingerson, who runs Windy Meadows Farm in Clemons, NY, with his wife, Angela, doesn’t know much about a five-day work week.

Partner Farmers: Hugo and Amanda Gervais

As respite from all of the Covid-19 – here’s an update from one of our favorite partner farmer couples

Farmer Profile: Nicolas Baric

When we discuss regenerative or pasture-based farming, we often point to practitioners who are young and energetic.

Partner Profile: 88 Acres & Recipe

Nicole Ledoux grew up on an 88-acre farm in North Brookfield, a tiny town north of the Sturbridge Pike exit in Central Massachusetts.

The Resilience of Local

We have been fortunate to keep our doors open through the midst of the Covid-19 pandemic, and serve our community through this challenging time

We’ve Got This

Before Coronavirus, Walden driver Heather Thomas’ biggest concern was making sure each share in her full delivery truck got to the right destination.

Partner Farmer: Jim Westbrook

Jim Westbrook raises pigs for Walden on his Southern Vermont farm, called Cherry Rail because of a stretch of cherry trees that lined railroad tracks on a property he purchased in 2007.