When it comes to grilling sausages, it’s hard for me not to think of Tony Soprano in his backyard, Sweet Italian links draped around his neck, an end twirling in…
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I was cooking dinner with my mom, when she laughed and said to me, “The last part that went over the fence—my dad used to say that!” We were listening…
We are excited to say that the first of this year’s pasture-raised chickens are now being included in our shares! Raised in New Hampshire and Vermont with excellent early pasture…
In 1876 an MIT professor, Edward Pickering, and Charles Hitchcock of Dartmouth College, among others, invited Boston area academics to form an association for the purposes of exploring New Hampshire’s…
Prior to 1920, farmers took home upwards of 70 cents on every consumer dollar spent on meat. By the late 1930s the farmer’s share had fallen to 51 cents, but we still saw…
Grazing ruminants (animals that are meant to eat grass and grass alone, like cattle) produce methane as a bi-product of digestion. Much has been written and analyzed regarding the climate…
We had a blast this week in our Boston butcher shop breaking down a beautiful side of pasture-raised pork step-by-step. Wielding sharp knives and cooking tips abound, Head Butcher Tommy…
We are proud to work with many first-time farmers, and are inspired by their leadership in rejuvenating agriculture in New England and New York. It’s also incredibly fulfilling to work…
Big news - We're so excited to announce that Walden is expanding its delivery areas in Connecticut, New York, and New Jersey! We are now delivering to: Several towns in...
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Adapted from: Real Simple Image credit: Andrew Zimmern Ingredients 1 tablespoon vegetable oil 1 lean beef brisket roast (about 3 pounds) 1 large onion, cut into 1-inch wedges, leaving root...
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