Weekly CSA Newsletter: August 20-26, 2006(Week #11)

In This Issue:

  1. This week's share may include: ...
  2. Pick-Your-Own Crops and Information
  3. Notes from the Field - A Few Thank you's
  4. Having trouble picking up your share each week - a driving coop may help
  5. Recipes
  6. Upcoming Events: Third Sunday Gathering August 20th at 4 PM
  7. CFO Contact Information

1. This week's share may include

  • Peppers
  • Tomatoes
  • Eggplant
  • Squash
  • Cucumbers
  • Beets
  • Carrots
  • Potatoes
  • Lettuce
  • Greens

2. Pick-Your-Own Crops

  • Cherry and Plum Tomatoes
  • Green Beans (hooray - not weedy this time!)
  • Tomatilloes
  • Hot Peppers
  • Herbs
  • Flowers Please bring scissors if you'd like to cut flowers. Parents, please accompany children to the flower garden.

All shareholders are invited to pick your own from 9 AM to 7:30 PM on Sundays and from 3 PM to 7:30 PM on Thursdays. Please visit the PYO station near the red shed for locations of crops and all PYO tools and materials.

3. Notes from the Field

It takes more than farmers to keep this farm running. It's never possible to thank everyone who has contributed to helping us in the fields and behind the scenes, but there are a few stand-outs this week that I can't help mentioning.

Kathleen Jones was one of our fearless interns this season. She showed up in the spring, still recovering from a super intense year of graduate school at the Harvard School of Education, and never stopped until she left us at the beginning of the month. Kathleen planted, weeded, harvested and talked her way through the toughest weeks of the season, keeping us in good spirits and motivating some hot and tired high school students along the way. Oh, and she played ultimate Frisbee after work, too. Kathleen moved on to a teaching position at a private school in the mountains of Carbondale, Colorado, which includes farm, ranch and outdoor education components. We miss her, but we know that she's where her heart longed to be.

Charlotte Vallaeys was another amazing intern with us this season. Working on her second master's degree at Tufts University and writing important research papers on local food was not enough for Charlotte this summer - she wanted to work on our farm as well. For free. And ride her bike here from Somerville. Charlotte brought 'big picture' conversations to our hours of field work; she hoed all day long; she twined tomatoes with unmatched grace; and she made such beautiful bunches of scallions that you would never know she had never worked on a farm before. There are some things you can not teach. Charlotte is spending some much-deserved time vacationing in the south of France before returning to school in the fall. We have a feeling we'll be seeing her again.

Mark Walter created this year's Children's Learning Garden and led our annual Children's Garden Program, spending six weeks on the farm with children from Cambridge Adventure Day Camp. The kids had a great time on the farm, making and eating potato salad and salsa with freshly harvested ingredients, planting their own miniature three sisters gardens, pretending to be bees and butterflies sipping nectar in the flower garden, learning all about worms, and having compost relays around the back field. Mark made a beautiful learning space for the children (which can be used by all CSA kids, too!) and did a great job, along with his helpers, including Judy Fallows, Sally Patrick and Katherine Glenn. Thanks to Mark and everyone who helped out with the Children's Program this summer!

Susan Brown and Ann Bonsett staffed a special edition of our weekly produce donation to the clients at the Joseph Smith Community Health Center. Susan and Ann set up a table in the parking lot of the First Parish Church in Waltham and met each Joseph Smith patient as they came up to the table, distributing potatoes, tomatoes, eggplant and friendly conversation to more than twenty women from the Joseph Smith Center's Women's Health Network. We so appreciate Susan's and Ann's willingness to help on short notice, and we are deeply grateful to First Parish for the use of their site as a distribution area.

Trina Smith and Ben Noeske jumped at the chance to water our spinach and lettuce seedlings over the weekend, allowing the whole farm staff to attend the Northeast Organic Farmers' Conference in Amherst. It is a privilege to be able to take advantage of these learning opportunities with confidence that our future harvests are in good hands. A big thank-you to Trina and Ben.

Finally, thank you to Saskia, Mairead, Jen and Caleb, and Ben for keeping our spirits high throughout this crazy, hot-dry-wet-cold-hot summer. We couldn't do it without you.

Things in the fields are growing away. The cooler weather brought some disease to many of our crops, including the melons and winter squash, so keep your fingers crossed. Our tomatoes and peppers are also feeling the disease pressure, and may slow down a little in the coming weeks. A little bit of rain at long last (along with some hard-core irrigation work by Nate and Jen) means our fall greens plantings should jump out of the ground, hopefully ahead of the weeds. It looks like we should have some great sweet potatoes for you right around the beginning of September, along with some new greens and fall leeks. For now, enjoy the last weeks of the summer harvests.

Amanda Cather, for the farm staff

4. Having trouble picking up your share each week - a driving coop may help

by Saskia Oosting (soosting@yahoo.com)

OK, so the season is only half done and you may be getting a little weary of traveling to the farm. It is a great thing to do but, along with all the other responsibilities it can get a bit overwhelming. It also can mean you miss out on your food if you cannot make either of the two pickups that week. Our driving coop, along with the "come either day" approach, has resulted in us receiving all of our shares this year! I have been in a driving coop for the last three years and LOVED it.

We have three shareholders in our coop and take turns picking up -yes you guessed it - three shares. Three times the work, but only every third week or so. It has worked out really nice for us, having home delivery two out of three weeks! We have sort of fallen into our little coop by accident. One friend joined the CSA and another shareholder had contacted Amanda looking for a coop arrangement. The three of us have been a team ever since.

To start your own coop, I would suggest perhaps posting an email looking for other members that live nearby you. I think proximity is key. If it does not work to find coop members this year, how about hooking some friends or neighbors into joining the CSA next year and starting your coop that way?

5. Recipes

RATATOUILLE

from the Victory Garden Cookbook, submitted by Amy Maltzan

  • 1 lb eggplant
  • 1 lb zucchini
  • salt
  • 1 lb onions
  • 1/4 lb green or red peppers
  • 2 lb tomatoes
  • 8-10 tbsp olive oil
  • 1 tbsp minced garlic

Cut eggplant and zucchini into 1/2 inch cubes; toss with salt and let drain for 30 minutes. Meanwhile, slice the onions, clean the peppers, and cut into 1/2 inch cubes. Seed and quarter the tomatoes. Dry the eggplant and zucchini. Heat 4 tbsp oil in a large saute pan, add the eggplant and brown on all sides. Remove to a bowl. Saute the zucchini and peppers, using additional oil if needed. Set aside.

In 2 tbsp of the oil, saute the onions until wilted and lightly colored.

Stir in the garlic and tomatoes, cover and cook for 3-4 minutes over medium-low heat. Uncover and raise the heat; cook until the juices have evaporated. Season to taste with salt and pepper. Add the reserved sauteed veggies, cover, and simmer for 10-15 minutes, basting occasionally.

Can be served hot or cold.

Chard Tart

Makes One 11-inch tart. Taken from the All New Joy of Cooking, submitted by Ann Bonsett

A springtime tradition in many parts of Italy and France. Escarole leaves, spinach or other spring vegetables can be mixed in or substituted for the chard.

To prepare the pastry, combine in a medium bowl:

  • 2 cups all purpose flour
  • ½ teaspoon salt

Stir in until thoroughly blended

  • ½ cup water
  • ½ cup extra-virgin olive oil

Knead the mixture briefly. The dough will be very moist and difficult to roll, so press it into an 11-into tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.

Cook in a large skillet over medium-low heat until well softened, about 15 minutes.

  • 2 tablespoons olive oil
  • 1 red onion, finely sliced

Add and cook until tender, 8 to 10 minutes:

  • 1 pound chard leaves or other greens, stems removed, leaves well washed and chopped

Season with:

  • 2-4 tablespoons fresh basil
  • Salt, pepper

Position a rack in the lower third of the oven. Preheat the oven to 375 degrees.

Combine in a bowl:

  • 3 large eggs
  • 1/3 cup heavy cream or half and half
  • 1 cup grated Parmesan Cheese

Add the chard mixture, and then scrape the mixture into the prepared tart shell. Bake until the crust is golden and the filling is firm, 40-45 minutes. Let cool to room temperature before serving.

Note: I have made a few modifications to this recipe: Add the following additional seasonings to taste: garlic, ½ - 1 teaspoon cayenne pepper.

Once the cooked chard and egg/cheese mixture has been poured into the pan, I arrange thin slices of vegetables (tomatoes, zucchini, peppers whatever is convenient) on the top. Sometimes I sprinkle a little bit of Paprika on top before baking. It makes a lovely addition to the finished tart.

PROVENCAL OVEN-ROASTED TOMATO SAUCE

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Ingredients

  • olive oil for brushing pans
  • 1 head garlic
  • 4 pounds vine-ripened red tomatoes (about 10 medium)
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons fresh orange juice, or to taste

Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.

Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.

Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.

Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

Makes about 3 cups, enough for 1 pound pasta.
Gourmet
August 1998

I made this sauce today with the tomatoes from our share. I spent a few minutes to lift off most of the tomato skins once the tomatoes were cooked and did not bother with a food mill. Also, I just tossed the garlic cloves among the tomatoes without foil and they cooked fine. It is all in our freezer for next winter!!! It is one of my favorite treasures, along with pesto to make it feel like we have food from the farm year-round. — Saskia

Scott's Salad Dressing

  • ½ C olive oil (can use less)
  • ¼ C wine or cider vinegar
  • 1T Dijon Mustard
  • 1 T Sugar

Whisk together.

MEL'S VEGETABLE MEDLEY PASTA SALAD

(Boston Globe 10+ years ago)

  • 2 Eggplant (1 lb each)
  • 2 Yellow Squash
  • 2 Zucchini
  • 2 Peppers
  • 1 Onion
  • ½ C Olive oil
  • 4 Garlic cloves, minced
  • 1 lb Penne, Ziti or similar pasta
  • ½ C chopped fresh basil (or 1 T dried basil)
  • ½ C Chopped fresh parsley
  • ¼ C balsamic vinegar
  • ¼ C Feta cheese
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 425 F.
  2. Cut vegetables in large chunks and toss in a bowl with olive oil and garlic
  3. Bake veggies on cookie sheets for 45 min or until lightly browned, stir occasionally
  4. Boil pasta until al dente, drain
  5. In a large bowl toss pasta with veggies, chopped herbs, vinegar, feta.

Note Amy Maltzman submitted a very similar recipe for Orzo salad. It also called for adding pine nuts (yum!)

VEGETARIAN MOUSSAKA

(as interpreted from what I ate at the Olive Branch Restaurant in Arlington). - Saskia Oosting

  • 1 28-oz can of ground peeled tomatoes (or your own tomatoes or sauce)
  • 1 19-oz can of chickpeas
  • 2 onions
  • 2 medium zucchini
  • 2 medium eggplant
  • 3 large potatoes
  • 1 bell pepper
  • 8-oz grated cheese (mozzarella or cheddar)
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp ginger
  • 2 tsp cumin
  • 2 tsp coriander
  • Olive oil

Slice eggplant into ¾ inch slices, place on plates and salt liberally on both sides. Let stand for 20 minutes

Dice both onions and fry them up over medium heat in 2 tablespoons olive oil. When onions are soft and slightly browned, add tomatoes, and spices. Turn heat low and let sauce simmer for 10 min.

Dice zucchini and pepper. Place zucchini, pepper, and chickpeas in a large (10x15x2 inch) baking dish. Add 2 tablespoons of olive oil and fresh ground pepper. Stir mixture.

Cut potatoes in ½ inch slices and place on top of vegetable mixture. Rinse eggplant slices and place them on top of potatoes. Taste tomato sauce and adjust seasoning if necessary. Pour tomato sauce over vegetables. Cover dish with aluminum foil and place in oven at 375 F for 1 hr 15 minutes. 15 minutes before end of cooking, take moussaka out of the oven and spread cheese over top. Put back in the oven, uncovered and cook remaining 15 minutes.

Serve with brown rice and salad.

CURRIED WHEAT BERRY SALAD

by Judy Fallows

Ingredients:

  • 2 c. wheat berries, cooked
  • 1 c. raisins, coarsely chopped
  • 4 scallions, chopped
  • green beans, steamed until tender crisp
  • carrots, steamed until tender crisp
  • red, green and/or yellow pepper, diced
  • cucumber or zucchini, finely diced or coarsely grated
  • (other veggies that you like, diced)
  • 1 apple, finely diced or coarsely grated
  • parsley and/or cilantro, chopped

dressing:

  • 1/2 c. yogurt
  • 1/4 c. curry paste
  • 2 cloves garlic, minced or grated
  • 1-2 tsp ginger, minced or grated
  • zest and juice of 1 lemon

method:

soak wheat berries for at least 30 minutes, then simmer until tender (around 30 minutes). Drain off excess water. Add dressing and raisins while wheat berries are still warm. Chill wheat berries, beans and carrots, then mix together the rest of the ingredients. Chill, stirring occasionally to meld flavors.

6. Upcoming events

Sunday, August 20th, 4:00 pm Third Sunday Gathering and Summer Potluck

Bring your favorite farm dish to share, and bring blankets or chairs to sit on! We'll gather at the tent beside the distribution shelter with farmers and families, then find a cool spot to share food and stories about the season.

Third Sunday Gatherings: The third Sunday of every month we host an informal gathering of members, shareholders and supporters. This is a chance to connect with other farm-friendly folks. The gatherings are scheduled to begin at 4:00 PM. Meet near the distribution shelter. Third Sunday Gatherings begin in May and are held through the third Sunday in October. The Third Sunday of November will be a harvest potluck and CFO's Annual Meeting will now be held in January 2007 (date TBD).

7. Contact Information

To reach us:

Community Farms Outreach is a nonprofit organization dedicated to farmland preservation, hunger relief, and education.

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