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Waltham Fields Community Farm
CSA Newsletter #14
September 6, 2009
In This Issue
CSA Pickup Schedule
Pick-Your-Own Crops
Apple Shares
Chimichurri Potato Salad
Coming up at the Farm 
 
Night Sky Viewing on the Farm, RESCHEDULED for September 16th, 8:30-10pm Come see what is shining in the night sky above Waltham Fields Community Farm!
 
Harvest Family Program
, 9/16 and 9/23, 9:30-11am For kids ages 0-4 and their caregivers.
 
Waltham Farm Day
, September 26th, 2pm-5pm Come help us celebrate MA Harvest for Students Week and farming in Waltham!
 
Felted Slipper Workshop
, October 10th, 10am-4pm Get a jump on your holiday gift planning this year by learning the technique of turning wool into unique felted creations.
 
There are openings now available for Children's Learning Garden Fall After School Program, Thursdays, 3:30pm-5pm, September 24th-October 29th.
 
See our Calendar of Events for more information. 
Recipes
We love getting recipes from our shareholders!
 
Do you have a recipe you'd like to share? Don't be shy --
 let us know!

For more information, see our Recipe pages.
Fun for the Kids
  
 
Story Time on Tuesdays, 4-4:45
Boudicca Hawke (age 9) will once again do Story Time on the farm for children of all ages.  It will be held each Tuesday from 4:00 to 4:45 at the meeting shelter.  She will have a selection of books that are related to farms and the creatures that live on farms, however if anyone has a favorite book they'd love to share, please bring it as she will be happy to read that too.
  
Fun on the Farm, Tuesdays, 3:30 - 5:00 pm
Kids, please join us for free play, old-fashioned games, story hour (see above), nature drawing (bring supplies!) and a nut-free snack. About once a month, we'll do a special activity such as tour bee hives and chicken coops, inventory birds and insects, make cornhusk dolls and our famous Silly Olympics. Parents, nut free snack contributions would be great! Look for Anastacia near the distribution shed at 3:30.
 
CSA pickup schedule for the week
 
Tuesday, September
8
 from 3-7 PM 
Thursday, September 10 from 3-7 PM 
Saturday, September 12 from 8 AM to 12 noon
Quick Links

What's in the share this week...

kale and squashPlease note:  this list is prepared the week before you receive your share.  Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they're not on the list. 
 

Pick-Your-Own Crops
 
greensShareholders are welcome to
pick-your-own anytime during daylight hours. Please remember to always check the white board on the red kiosk for updated PYO information.  While some crops are available for unlimited picking, most do have a limit -- this will be posted on the white board every week.
  • Perennial herbs and flowers (including mint and thyme)
  • Flat and curly parsley
  • Genovese, purple and Thai basil
  • Hot peppers
  • Green, purple and yellow beans
  • Husk cherries
  • Tomatilloes
  • Raspberries will be on and off the PYO board depending on availability.  We will make sure that each pick-up day gets multiple chances to pick this fall -- lots of berries are on their way -- but please check the board to see if they are listed on your particular day.
Apple Shares are here! 

If you've signed up for Apple shares from Autumn Hills Orchard in Groton please don't forget to pick yours up.  It's not too late to buy one if you didn't already!  Apple shares are $80; you can pay by cash or check at any CSA pickup this week.
 
Chimichurri Potato Salad

PotatoesShareholder Jay writes in to say: 

The potatoes this year have been outstanding and work great for potato salads, especially Chimichurri Potato Salad.
 

   * 2 lbs red potatoes
   * 1 pint green beans
   * 2 cups packed parsley leaves
   * 1/3 cup olive oil
   * 1/4 cup red wine vinegar
   * 1-2 fish chiles (optionally seeded)
   * 2 cloves garlic, pressed or minced
   * 1 small shallot, chopped
   * salt & pepper to taste

Scrub the potatoes clean (or peel if you must), cut into 3/4 inch
chunks, and steam for about 15 minutes or until easily pierced with a sharp knife. You can also boil them whole, let cool a bit and then chunk them, but I find steaming to be easier.

Trim the green beans and break into 1 inch pieces. Blanch the beans for a few minutes. If you're clever you can re-use the boiling water from steaming the potatoes. When done shock them in some ice water to stop the cooking and then drain.

Add the remaining ingredients to a food processor and pulse several times until the peppers and parsley are broken down and the sauce gets a good, saucy consistency. Finer than salsa, not as fine as pesto.

Pour the sauce over the still-warm potatoes and the beans. Mix. Chill. Devour.
Warmly, 

The Staff of Waltham Fields Community Farm
Jericho Bicknell, Education and Outreach Coordinator
Amanda Cather, Farm Manager
Amanda Dumont, Field Crew
Debra Guttormsen, Administrative and Finance Coordinator
Paula Jordan, Spring & Fall Children's Learning Garden Assistant
Sarah Kielsmeier-Jones, Field Crew
Claire Kozower, Executive Director
Brad Leatherbee, Field Crew
Jonathan Martinez, Assistant Grower 
Blake Roberts, Outreach Market Intern
Dan Roberts, Assistant Grower
Erinn Roberts, Assistant Grower
Nina Rogowsky, Children's Learning Garden Teacher
Andy Scherer, Assistant Farm Manager
Lina Yamashita, Summer Children's Learning Garden Assistant
Ryan Yorck, Field Crew
Waltham Fields Community Farm | 240 Beaver Street | Waltham | MA | 02452