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CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, August 9th, 2-6:30pm
Thursday, August 10th, 2-6:30pm
Saturday, August 12th, 9am-2pm
Any shareholder is welcome to pick up on any of the above days! You don't have to let us know when you're coming. Feel free to switch back and forth from week to week if that works best for you, or choose a day and stick to it for most of the season. We'll be happy to see you whatever day you come to the farm.
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WHAT'S IN THE SHARE - Our Best Guess
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Second generation (planting) of Swiss chard.
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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):
Kale
Chard
Lettuce
Celery
Bok Choy
Beets
Carrots
Onions
Garlic
Squash
Zuke
Cuke
Eggplant or bell peppers
Pick Your Own (PYO):
Parsley, d ill, dill flowers, cilantro, basil, cherry tomatoes, tomatillos , jalapeños, serranos & Perennial Garden herbs. A friendly reminder that the Flower Share fields on the east side of the farm are reserved for shareholders who have paid & signed up for the Flower Share. These fields are not part of the 10 or 20-week CSA PYO. Learn more about our different CSA shares here. There are sometimes flowers in the Perennial Herb Garden, in the center of the farm, that 10 & 20-week CSA shareholders are welcome to pick.
SPRING RECIPES
We have a ton of great recipes on our website, including many different suggestions for bok choy! Click here to check them out! |
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RIDE FOR FOOD
WHEN: Sunday, September 24th, 2017
WHERE: Ride begins at Nobles School, 10 Campus Drive, Dedham, MA
WHAT: Do you love cycling as well as supporting Waltham Fields' mission to supply fresh, healthy produce to those in need in our community? Sign up today to become a rider on Waltham Fields' team for Three Square New England's 6th annual Ride for Food. Choose from a 10, 25, or 50-mile ride along beautiful roads made for bike riding! Not interested in riding? Become a volunteer for the event or simply make a donation today!
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A Letter from Shannon Taylor, Executive Director
Dear Friends of the Farm,
At the end of September of this year, I will be leaving the position of Executive Director at Waltham Fields. While it's difficult to leave the incredible work and the wonderful people that make it all happen, I have decided to step down to focus on some personal growth and development. As this new chapter begins, I am committed to helping make the transition to a new ED as easy as possible, and will make every effort to provide thoughtful orientation and training. Waltham Fields is in a very solid position, with strong food access and education programs, meaningful community impact, sound finances, and an amazing staff and board.
Please know that I have a great respect for this organization and all the hard work that goes into making so many programs happen in one season. It's truly stunning how both the board of directors and the staff work incredibly hard to present a stellar organization and top-notch programs. I have enjoyed my time here and have learned so much. I'd like to thank everyone who has offered and given help during my stay. This strong community plays a very important role in the success of Waltham Fields Community Farm. I look forward to seeing how the farm continues to extend its community reach in the years ahead.
The board has already started to search for the next ED. If anyone you know is interested in becoming Waltham Fields' next Executive Director, please see the job posting on our website for an overview and application information.
Sincerely,
Shannon
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NOTES FROM THE FIELD
Week Ten: Tailgate Riding
by Allison Ostrowski, Field Crew
It's hard to believe the first week of August has come and gone. The days and weeks go by so quickly when working on a farm. There are not many idle moments. Something always needs doing: veggies to harvest, wash and pack; weeds to pull, wack or otherwise dispatch of; fields to mow, plough, chisel and mark; seedlings to fertilize and plant, and the list goes on.
Having said that, my favorite way to spend an idle moment is riding on the tailgate of the truck as it carries us from task to task. It's a lovely way to view the farm in all it's glory. We've been lucky with the weather this year, but on one of those hot humid days the breeze feels amazing and there is a sense of anticipation of what's to come. It gives me a chance to look skyward to see the clouds, check out any birds that may be flying overhead, watch campers playing in the Learning Garden and generally just rest for a minute or so.
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Flowers along field edges at "Gateways", our fields in Weston.
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These moments are lovely, as is being a part of the WFCF community in general. I really appreciate my co-workers and the larger community of shareholders, members, volunteers and visitors. You all make this place what it is.
Thank you, Allison For the Field Crew
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WHAT'S IN THE BARN
It's that time of year again! Corn is for sale in the barn for $0.60/ear or $6/dozen. This historical Lexington farm uses Integrated Pest Management growing practices and has been a family farm for many generations.
All of our retail products are available for sale to the public. 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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Early in the season, crops for sale to the public will be those that we have an abundance of and later in the season, if production is going well, we hope to operate as a full-fledged farm store with a wide range of vegetables available to the public during our weekly CSA distribution hours.
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Serves 4  Ingredients
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- Juice of one lemon
- 1/2 teaspoon honey
- Olive oil
- 3 garlic cloves, crushed
- 1 1/4 cups veggie stock
- 1 cup couscous
- 1/2 cup diced yellow squash
- 1/2 cup diced zucchini
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1 medium shallot, finely chopped
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1/2 cup sultanas/golden raisins
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1/4 cup chopped pistachios
- 2 tablespoons chopped fresh mint
- Kosher salt
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Freshly ground black pepper
Preparation
- In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep for about 30 minutes.
- Next, bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don't start clumping together, pour into a large mixing bowl, and set aside.
- In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash and zucchini, shallot, sultanas, pistachios and a pinch or two of salt. Only cook for about a minute or two -- you still want the squash and zucchini to be al dente. This just ensures they aren't too al dente, and all the flavors can marry before they hit the couscous. Set aside until everything reaches room temperature.
- Once the veggies have reached room temperature, add them to the bowl with the couscous and combine.
- Then, remove and discard the cloves of garlic from the dressing, and toss it with the couscous (add the dressing gradually, as you may not need it all). Fold in the mint, season with additional salt and pepper if necessary and serve at room temperature.
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Waltham Fields Community Farm Staff
Year-Round Staff:
Seasonal Staff:
Assistant Grower: Janelle Plummer
Greenhouse Production Supervisor: Naomi Shea
Equipment Supervisor: Dan Roberts
Tractor Operator: Tim Cooke
Field Crew: Stacey Daley, Ebony Nava, Ivory Nava, Allison Ostrowski, Bekah Waller
Weed Crew: Luna Goddard, Zane MacFarlane, Cristin Sloan, Clare Stephens
Distribution & Outreach Assistant: Owen Weitzman
Learning Garden Educators: Autumn Cutting, Annie Fortnow, Jack Leng, Zack Lennon-Simon, Lauren McDermott
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