May 2011    

Waltham Fields Community Farm Find us on Facebook  Visit our blog

Farm Friends Newsletter 

See our 2011 Program Calendar                            

Table of Contents
Upcoming Events
Wish List
Additional Acreage
Spring Seedlings and Perennial Sale/Swap
Sprout Food Recipes
Seedling Sales
Sat., May 7 & 14


At the Farm

240 Beaver St.


May 14 date includes a perennial sale and swap coordinated by Waltham Fields Board Member, Judy Fallows!


Insect Exploration

Sat., May 21

At the Farm

240 Beaver St.


FREE Event 

All are welcome!



Jam-Making Workshop -Preserving the Harvest 

Thurs., June 23


At the Farm

240 Beaver St.


Learn the basic skiils needed to turn seasonal fresh fruits into delicious jams to be enjoyed year-round.  This hands-on workshop includes an overview of essential canning supplies and an intro to water-bath canning. 


$40 for WFCF members, $50 for non-members


Limited to 10 people


Wild Foraging Walk w Russ Cohen  
Wed., June 29

At the Farm

240 Beaver St.


followed by a potluck and...


Stargazing w/ Andrew West

Wed., June 29


At the Farm

240 Beaver St.


FREE Event

All are welcome!

Education Supplies 


Fanny Packs


Dish/Hand Towels


Craft Supplies;


Toilet Paper tubes




Paint brushes, lg. & sm.




Nutmeat pick






Small strainer (tea strainer)


Large strainer


Air Popper for popcorn



Farm Supplies:


Clean 5-gallon buckets w/ lids, food grade


55-gallon barrels w/ lids



Office Supplies:



Mail Scale


Used 1-sided paper, for our office printer





Picnic Tables


A Carpenter for a few hours to erect signage











acorn squash celery
 Additional Acreage Leased from UMass! 

Newly plowed field at UMass_2011
Farm Manager Amanda Cather delighted in the opportunity to get back in the saddle this year and plow up an additional 1/4 acre at the UMass Waltham site.  With our 2011 hunger relief/food access goal at $50,000 worth of produce and an expanded CSA share program, every little bit counts! 

Hello Heat Lovers

Tomatoes, Basil, Marigolds & More...


Stop by the farm (at 240 Beaver St.) 9am-1pm the next two Saturdays, May 7 and May 14, for organically grown seedlings that we've raised in our greenhouses and hardened off so they are ready for planting in your gardens. 


Vegetables Available: 

tomatoes, cukes, summer squash & zucchini, bell peppers, chiles, lettuce, spinach, chard, eggplant, & seed potatoes


Herbs Available:

basil, parsley, dill, cilantro, chives, & scallions


Flowers Available:

marigolds, nasturtium, cosmo, & zinnia


Seeds Available (organically grown from High Mowing):

peas, beans, beets, carrots, mesclun mix... 


Special Note:  WFCF Board Member and Master Gardener, Judy Fallows, will be holding a Perennial Sale/Swap in conjunction with the May 14 seedling sale to raise funds for our farm's charitable programming.


Don't miss this chance to pick up some choice edible and ornamental perennials in support of our work.  To learn more about the swap or to donate some plants to the sale,

please contact Judy directly.

Sprout Food A Smashing Success

Try making the recipes yourself


Sprout prep visit from Newbury College students 

Fom the early stage of Sprout planning, when the Newbury College Ethics of Eating class met with WFCF to discuss ideas and seeded spring greens with Greenhouse/Field Manager Erinn Roberts (above) to the incredible recipe execution, including dishes prepared to order (below), the students exhibited pride and professionalism that made for a memorable event!


Sprout Food_Newbury College Students_2011


Wheat Berry Salad with Beets, Green Onion, Toasted Walnuts



½ cup wheat berries

2 cups water

¼ teaspoon salt

½ cup finely chopped green onion

½ cup roasted beets (see recipe)

½ cup toasted walnuts, roughly chopped

¼ cup balsamic vinegar

¼ olive oil

½ teaspoon whole grain Dijon mustard

1 teaspoon honey



1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.

2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.


3. Combine the cooked wheat berries, green onion, beets, and walnuts.


For the Roasted Beets

2 beets

¼ c olive oil

1 sprigs fresh thyme

2 Tb sherry wine vinegar


Position a rack in the middle of the oven and preheat to 400 degrees F.

Make a marinade by whisking the oil, thyme, and vinegar in a bowl. Toss the beets with the marinade. Roast in a pan, covered with foil, for 1-1/2 hours, or until soft. Cool, peel, and cut as desired.


For More Sprout Recipes, check out our blog...  

Waltham Fields Community Farm Staff

Claire Kozower, Executive Director

Jericho Bicknell, Education & Volunteer Coordinator 

Amanda Cather, Farm Manager 

Andy Scherer, Field Manager 

Dan Roberts, Field Manager 

Erinn Roberts, Greenhouse/Field Manager
Marla Rhodes, Development Coordinator
Deb Guttormsen, Bookkeeper & Tech Coordinator
Assistant Growers/Farmers in Training:
Larisa Jacobson and Lauren Weinberg
Learning Garden Educators:
Marie Benkley, Rebecca Carter, Kristin Cleveland, Dede Dussault, and Paula Jordan
240 Beaver St. Waltham, MA 02452