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
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!


 

Insect Exploration

Sat., May 21
1-3pm

At the Farm

240 Beaver St.

  

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

 

 

 

 

 

 

 

 

 

 

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

 

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...  

 
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 www.communityfarms.org
781-899-2403