Waltham Fields Community Farm
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CSA NEWSLETTER
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Week 13: September 3, 2013
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Artefact Home/Garden to Hold Benefit for Waltham Fields!
Saturday, Sept. 21,
10am-6pm
Stop by Artefact on Pleasant St. in Belmont and shop their amazing collection of home goods and furniture, with proceeds to benefit the farm's programs!
REGISTRATION is Open for Fall Workshops and Learning Garden programs.
Sat., Sept. 22
Pepper Variety and Cooking Workshop
with Joh Kokubo of Kitchen on Common and Farmer Dan
Sat., Oct. 12
FARM DAY
Sat., Oct. 5
2-5pm
Free event on the farm celebrating local agriculture and Massachusetts Harvest for Students Week. Live music & farm fun! All are welcome - bring your friends and family! Volunteers Wanted, please contact Kim.
ALL OF OCTOBER: Eat at Elephant Walk in Waltham!
We are delighted to be the October beneficiary, with proceeds from lunch, brunch and dinner at The Elephant Walk's Waltham location supporting of our work. Enjoy a fantastic selection of French and Cambodian food.
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What's In the Share This Week
Each week, we do our best to predict what will be available in the CSA barn and in the fields. The CSA newsletter is prepared before we start harvesting for the week, so sometimes you'll see vegetables in the barn that weren't on the list, and sometimes vegetables will be on the list but won't make it to the barn. Arugula/Mustard Greens: our first round of seeding of these tasty greens didn't germinate well in the dry heat but we plan to have more throughout the fall. Carrots
Eggplant: Time to make ratatouille before the summer ends!
Celery
Escarole: a farm favorite, these greens are great sautéed with lemon and garlic over pasta
Pick-Your-Own Crops This Week
Pick-your-own fields are open to all shareholders any day of the week during daylight hours. Please check the pick-your-own stand for maps and a list of available crops, along with amounts to pick. Please harvest only in labelled rows, and pay close attention to the amounts you harvest in order to ensure that there will be enough for all shareholders.
Cilantro
Dill
Parsley
BasilPlum Tomatoes availability will be weather dependent; cool nights mean tomatoes don't ripen as fast Husk Cherries TomatilloesGreen Beans Perennial Garden Herbs & Flowers: Please pick carefully (use scissors), pay attention to signs, and watch your step in the perennial garden.
Double Tomato Soup
In late summer, when tomatoes are here in abundance, there is no better time for this super tomato-y power poppin' souper soup.
Ingredients 10 red ripe round tomatoes- salad slicer or similar 4 red ripe roma or paste tomatoes 4 cloves of garlic 1/2 large or 1 small white onion 2 sprigs of thyme, oregano or both 1 cup rich red wine Sea salt
Peel the round tomatoes by cutting a shallow X in the non stem end, and plunging into boiling water until the lips of the cut peel back. Cut the peeled tomatoes in half, remove the seeds and puree until smooth. Put the puree on the stove to boil and hold a slow simmer.
Cut the Roma tomatoes into quarters, and remove the stem and seeds. Add to a hot saute pan with 2 T good oil, the onion and garlic, roughly chopped, and the leaves of the herbs. Cook on medium heat for 20 minutes, shaking occasionally. Allow the tomatoes and onions to become quite soft, then add the wine, raise the heat and simmer for 10 minutes, or until the alcohol is cooked out of the wine.
Puree the sauteed mix and stir into the warm tomato puree.
Adjust the flavor with salt, and cook for 10 more minutes. Serve over cheddar cheese or with a grilled cheese sandwich, garnish with fresh herb leaves.
Do you have a recipe you'd like to share? We love to include your recipes in our next newsletter! Please send it in to Susan Cassidy |
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WINTER SHARES FOR SALE!
We still have a few WFCF winter shares for sale! Winter shares are the perfect way to extend your CSA experience through the late fall and eat local (and delicious) for the holidays! Winter shares are $200.00 and include three pickups at the farm on Saturday afternoons, November 9, November 23 and December 7. We plan for winter shares to represent the tasty bounty of the season, including carrots, beets, sweet potatoes, turnips, radishes, cabbages, lettuces, spinach, arugula, bok choy and kohlrabi, onions and garlic, and winter squash and potatoes from Picadilly Farm. Sign up at any CSA pickup! Availability is limited, and we'll sell winter shares on a first-come, first-served basis until they are gone!
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Notes from the Field
Many thanks to Saul Blumenthal for sharing the lovely photos he took at the farm.
We have only one Summer each year so we must Grow all that we can
It is not easy To enter each day ready To learn the hard way
August: The Grinder Each morning feels earlier Each dusk sore and spent
August is sweeter Buried under tomatoes A gift of wild grapes
How fortunate to Spend my days side by side with Loved ones with questions
To spend my summer With new faces taking turns Asking "Is this it?"
"Is this the right way?" "Is this the time to harvest it?" "Are these the weeds?" Weeds weeds weeds weeds weeds Weeds weeds weeds weeds weeds weeds weeds Weeds weeds weeds weeds weeds
We are tilting now Toward shorter days and cool nights Or that illusion
Days can be fickle Impossible to predict At this time of year
Let the melon juice Run down your chin. Relish that. It does not last long.
Enjoy the harvest,
Dan, for the farm staff
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Marla Rhodes, Volunteer & Development CoordinatorAmanda Cather, Farm ManagerErinn Roberts, Greenhouse and Field ManagerDan Roberts, Field ManagerSutton Kiplinger, Assistant Grower Zannah Porter, Assistant Grower Andy Scherer, Farmer Hector Cruz, Maricela Escobar, Amber Carmer Sandager and Lauren Trotogott: Field Crew Lizzie Callaghan, Sage Dumont, Alice Fristrom, and Eli Shanks: Weed Crew Mikaela Burns, Matthew Crawford, Sarah Schrader and Fan Watkinson: Farm Educators
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