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Waltham Fields Community Farm
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CSA NEWSLETTER 2015 - Week 18 of 20
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THERE'S STILL TIME TO SUPPORT OUR RIDE FOR FOOD BIKE TEAM!
Donations accepted through
October 20th!
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WINTER CSA SHARES STILL AVAILABLE
Winter Vegetable Shares with 3 pick-ups (November 7th & 21st and December 5th) for just $200.
Click here for a full description of all our our share options, including the Winter Share.
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WHAT'S IN THE SHARE - Our Best Guess
This is our best guess at this point. Actual crops may vary from what's listed here due to a variety of factors.
In the Barn (Picked for You):
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| | Colorful ripe pepper harvest. Photo credit: Zannah Porter |
arugula
beets
bok choy
broccoli raab
cabbage
Napa cabbage
carrots
collards
fennel
loose mustard greens
kale
kohlrabi
leeks
lettuce
potatoes
sweet peppers
spinach
salad turnips
winter squash
Pick Your Own (PYO):
Remember to only pick the amount listed on the PYO description sheets found at the PYO Station and follow the signs & directions in the field. A taste or two is okay while you're picking but in order to have enough for all 500 shares, please follow the allotted amount.
Last of the cherry and plum tomatoes (might be mowed before the end of this week), tomatillos, husk cherries, chiles and perennial herbs.
Also, the Flower Share fields will be open to Summer CSA shareholders. Please check the PYO for amounts and location.
WINTER SHARES AVAILABLE FOR PURCHASE
You can purchase a winter share at any CSA pickup or on our website. Winter shares consist of a range of hearty greens and storage crops and are distributed over the course of 3 Saturdays: November 7, November 21 & December 5, from noon to 4pm. Cost is $200. For more info or to sign up online, check the CSA link on our website.
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NOTES FROM THE FIELD - Fall Transitions
by Zannah Porter, Farm Manager
We have been welcomed into fall this past week. The cool wet weather has been more reminiscent of November than October. Here I find myself again at another point of transition. As a farmer I am blessed with the opportunity to witness in full color the changes of season. There is the subtle yet steady decrease in daylight. There is the hunt for long sleeves and wool hats that were shoved behind the seat of a farm truck back in April on a warm spring afternoon. I love this time of year. We are still working at a frantic pace but the work is shifting. We are rushing to get fields turned over so that we can sow the cover crop that will protect and enrich our soils over the winter. At Gateways, our satellite site in Weston, there are fences to be taken down and the irrigation needs to be removed and put into storage. There is still so much to harvest from the fields; ripe peppers, cabbages, broccoli, mustard greens, cauliflower, radishes; the list is long. We are busy but the promise of a slowdown is in the air. One of my favorite aspects of the fall harvest is that the crew is often working together. This brings out deep conversation and soulful laughter. Perhaps we all know subconsciously that our time together is coming to an end and we want seek out as much as we can.
This is the last autumn I get to enjoy these fall traditions with the Waltham Fields community. I have accepted the Farm Manager position at Powisset Farm in Dover. I have spent four incredible and formative years at Waltham Fields Community Farm. Four years ago I applied to be an Assistant Grower because I wanted to be trained by the most talented farmers in the area. Along with my exceptional farming education I have made deep friendships and put down roots in this area. I look forward to visiting and watching this farm and community that I love continue to evolve. Thank you all for an incredible four years.
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Hint of frost. Photo credit: Zannah Porter
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Brassica fields. Photo credit: Zannah Porter
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Farmers harvesting sweet potatoes. Photo credit: Zannah Porter
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For the farm crew, Farmer Zannah
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WHAT'S IN THE BARN 
Stock up on pure New England maple syrup before the cold winter season is upon us. Not just a necessary garnish for your pancakes & waffles, maple syrup is delicious alongside CSA vegetables like winter squash & sweet potatoes, a great substitute for processed sugar in baking as well as a natural sweetener to all of your fall & winter goodies.
All of our retail products are available for sale to the public; the Farm Stand is also now open with our own produce for sale to the public. Tell your friends! For our own produce offerings, we prioritize giving shareholders a good return on their investment and meeting our food assistance goals (20% of what we grow - which should amount to $80,000 of produce for low-income households this year).
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MOROCCAN-SPICED ROASTED CARROTS WITH HARISSA AND MAPLE SYRUP
Yield: Serves 8
- 2 garlic cloves, finely grated
- ¼ cup olive oil
- ¼ cup pure maple syrup (try with Sugar Bob's Smoked Maple Syrup for sale in the barn)
- 1 tablespoon harissa paste
- 2 teaspoons cumin seeds
- coarse salt and freshly ground black pepper
- 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½", halved
- 1 lemon, thinly sliced, seeds removed
- Preheat oven to 450° (on convection roast).
- Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
- Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
- Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 minutes.
Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
FALL RECIPES
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Waltham Fields Community Farm Staff
Year-Round Staff:
Claire Kozower, Org. Assistant
Seasonal Staff:
Assistant Grower: Anna Kelchlin
Farm Assistants: Tim Cooke, Dan Roberts, Naomi Shea
Farm Stand Assistant: Leo Martinez
Field Crew: Anna Hirson-Sagalyn, Roy Kresge, Jack Leng, Claire Penney, Evan Rees
Learning Garden Educators: Sadie Brown, Autumn Cutting, Rebecca Fennel, Alannah Glickman
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