NOTES FROM THE FIELD

By Naomi Shea, Farm Assistant

 

This past Saturday morning as we gathered outside for the 20th Anniversary Brunch, I was again reminded of what a remarkable place Waltham Fields Community Farm truly is. I am thankful for that small group of volunteers that gathered twenty years ago and laid the foundation for what the farm is today: A place where so many new farmers have been trained to work the soil, sow the seeds and harvest the bounty. A place where so many children are allowed to run free in the pathways of the fields filling up their small hands with all the nourishment they can reach. A place where volunteers of all ages continue and gather and get their hands dirty. A place that feeds so many families, friends and neighbors in our community. Especially all those families we provide produce to that would typically not have access to without our substantial outreach programs and food access donations. Waltham Fields Community Farm has grown by leaps and bounds and it warms my heart to be part of such an amazing organization. I invite you all to raise your glass like we did this past Saturday under the beautiful sky looking out at the fields and toast the farm for all that it has brought us and for all that is yet to come!

 

During the brunch, our Executive Director Claire shared with us some numbers that show the Farm's astonishing growth between the mid-90s and today. Here's a recap:

 

Waltham Fields Community Farm: 20 Years by the numbers...

 

Volunteers engaged:

THEN: 230

NOW: 930

 

Youth reached through the Learning Garden

THEN: 30

NOW: 500

 

Paid Staff

THEN: 2

NOW: 40

 

Acres Farmed

THEN: 2

NOW: 15

 

Harvests by Weight (lbs.)

THEN: 14,000 lbs.

NOW: 170,000 lbs.

 

Harvests by Value ($)

THEN: $3,000

NOW: $350,000 (with $70,000 of that for food access!)

• 2 medium-sized potatoes (about 1/2 pound), unpeeled
• 1 bunch broccoli raab
• 1 tablespoon sea salt
• 5 tablespoons extra-virgin olive oil (or sunflower oil)
• 6 large garlic cloves, smashed and peeled
   

Preparation

1. Place the potatoes in a pot, add ample cold water to cover, and bring to a boil. Cook over medium heat until the potatoes are tender but not falling apart, about 20 minutes, depending on the size. Using a slotted spoon, remove the potatoes and let drain. Set aside until cool enough to handle.

2. Meanwhile, using a small, sharp knife or a vegetable peeler, peel the skin from the tough lower stalks of the broccoli raab, which is to say, most of the bottom portion of the stalk. (If your broccoli raab has super slender stalks, don't bother peeling them.) Cut the stems crosswise into 1 1/2- to 3-inch lengths. Return the potato cooking water to a boil, adding a little additional water. When boiling, add the broccoli raab along with the salt, cover partially, and simmer until the stalks are tender but not mushy, maybe 2 to 5 minutes, depending on the thickness of the stalks. Drain the greens, reserving a little of the cooking liquid. Set aside.

3. Pry the skin from the potatoes (it should come off easily with your fingertips) and cut each potato lengthwise into quarters, then cut each quarter crossways into slices about 1/4 to 1/2 inch thick or so.

4. In a skillet or saucepan large enough to accommodate the potatoes and the greens, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and sauté until nicely softened but not colored, 2 to 4 minutes. Transfer the garlic to a bowl.

5. Raise the heat to medium-high, add the potatoes, and sauté until they are golden and crisp all over, about 12 minutes. Transfer the potatoes to a serving bowl or platter. Warm the remaining 2 tablespoons olive oil over medium heat, then add the broccoli raab and the garlic cloves. Sauté until the greens are nicely coated with the olive oil and heated through, about 3 minutes; if the greens appear a little dry, add a spoonful or so of the reserved cooking water. Add to the potatoes and toss. Adjust for seasoning and serve immediately.