UPCOMING
EVENTS:
Seedling Sales
Sat., May 7 & 14
9am-1pm
At the Farm
240 Beaver St.
May 14 date includes a perennial sale and swap coordinated by Waltham Fields Board Member, Judy Fallows!
Sat., May 21
1-3pm
FREE Event
All are welcome!
Jam-Making Workshop -Preserving the Harvest
Thurs., June 23
6-9pm
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
REGISTER TODAY
Wild Foraging Walk w Russ Cohen
Wed., June 29
6-8pm
At the Farm
240 Beaver St.
followed by a potluck and...
Stargazing w/ Andrew West
Wed., June 29
8:30-10pm
At the Farm
240 Beaver St.
FREE Event
All are welcome! |
WISH LIST:
Education Supplies
Fanny Packs
Dish/Hand Towels
Craft Supplies;
Toilet Paper tubes
Buttons
Paint brushes, lg. & sm.
Nutcracker
Nutmeat pick
Tweezers
Chopsticks
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
Miscellaneous:
Picnic Tables
A Carpenter for a few hours to erect signage
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Additional Acreage Leased from UMass!
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
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!
Wheat Berry Salad with Beets, Green Onion, Toasted Walnuts
Ingredients:
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
Preparation:
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... |
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