| Edamame Succotash Salad |
Makes 10 cups, serves 5.
2 T extra-virgin olive oil
1 medium onion, chopped
1 pound shelled edamame (soybeans), thawed, if frozen
1 pound frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomato, diced
1 1/4 t kosher salt
1/4 t freshly ground black pepper
1/4 cup minced fresh chives or basil
1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes. 2. Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
Many thanks for the recipe suggestions and links you sent in -- keep 'em coming!
Need more ideas? Visit our Produce Info and Recipes page. |
| Bring us your compost! |
|
Bring your own household compost if you don't mind the walk to the compost piles. Acceptable compost ingredients include all vegetable and fruit scraps, eggshells, bread crusts and coffee grounds. Please, no other animal products. Thanks to everyone who has helped us build our compost piles!
| |
Welcome to the 2008 Harvest Season!
CSA Pickups at the Farm this Week:
- Tuesday, September 2 from 3-7 PM
- Thursday, September 4 from 3-7 PM
- Sunday, September 7 from 3-7 PM
CSA Pickup in Davis Square (for pre-registered shareholders only):
- Tuesday, September 2 from 5-7 PM
Many thanks again to Ned Martenis for this week's photos. |
|
What's In the Share This Week
 Please note: This list is prepared the week before you receive your share. Some guesswork is involved!
We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they're not on the list.
Celery -- smaller, slightly tougher and substantially more flavorful than the celery you will find in the store. Not great for juicing, our celery makes a fabulous addition to soups and salads (try with Autumn Hills Orchard's apples and some raisins). Even the tops are great in soup stock.
Apple shares begin this week and run through the end of the season! This is your last chance to buy one if you'd like -- just drop off a check for $75, made out to Waltham Fields Community Farm, at any CSA distribution.
|
|
Pick-Your-Own Crops This Week
 Shareholders are welcome to pick-your-own during daylight hours Mondays through Thursdays and Sundays. Check the white board on the red kiosk for PYO information.
|
Notes from the Field
Harvest Season
 These days, it seems like all we do is pick tomatoes. Every Tuesday, Thursday and Sunday morning, our crew starts harvesting at the crack of dawn. We pick greens first so that they are still crisp and dewy when they go into the cooler, then move on to radishes and carrots, peppers, eggplant, zucchini and summer squash, cucumbers and then -- it's time for lunch, the moment the farm crew looks forward to all morning. After lunch, it's back to the fields to pick tomatoes. On our non-harvest days, we could be transplanting late season greens, cover cropping our fields or working on fall cleanup around the farm - but no, it's back to the tomato field to harvest a couple hundred more pounds. Not that we're complaining. This season's challenging wet months have faded into our distant memory, replaced by these dry warm days that already have the snap of fall in them and are perfect for tomato ripening. We're still seeing a bit more disease than in past seasons, and because of this our heirloom yields are not as strong as they have been in past seasons, but the rain made them size up and the dry weather has made our Red Sun, pink Rose and orange Jubilee tomatoes tasty and plentiful. We hope you're enjoying them as much as we are.
This past weekend, Nate Frigard and Jen Smith, two of our assistant growers from 2006, were married at the Farm School in Athol, MA, where they now work. It was a beautiful ceremony and a great party with local food and flowers of every kind. My son Jonah carried Jen's ring down the aisle with great seriousness and pride. Meryl LaTronica, who now manages Powisset Farm in Dover and was with us in 2004 and 2006, was among the guests, as were 2006 intern Charlotte Kemeza and her 16-day old son Liam. Anna Wei and Emily Jaeger, two of our 2007 farm interns, visited us last week; both farmed again this season, Anna in New York and Emily in Maine, and will return to college this week. Vinny Errico, also a 2007 intern, is also farming this summer at Red Fire Farm in Granby, MA. David Soccodato, an amazing volunteer in 2007, is spending the season as an intern at Fort Hill Farm in his home state of Connecticut, just around the corner from 2003 assistant grower Jonathan Kirschner's new farm. It is tremendously rewarding to be a jumping-off place for so many talented, relatively young people who are becoming our partners and colleagues in this work. Some of the most important work we can do is to provide folks with a foundation for farming, but also a glimpse of the love that we have for this work, and hope that they continue it - we are so grateful that they have.
We owe a debt of thanks this week to some wonderful volunteers who have helped us on harvest mornings and in other ways. While we've still got a little planting and weeding left to do, we're beginning to shift gears into our fall mindset of harvest and preparations for winter, always a time when we give thanks for the folks who helped get us here. Planting and harvest volunteers Dan and Melissa, Marian, Gail, and Melinda, our field workshares Amy, Dan, Anne, Elizabeth, and Kate, distribution coordinators Danny, David, Natasha, Gregorian, Boudicca, Aubrey, Cassia, Julian, Molly, Annie, Mary and Eileen, perennial garden helpers Sabine and Jim, and our tremendous newsletter editor Susan Cassidy all helped us in immeasurable ways. In a part of the state where large quantities of good compost ingredients are hard to come by, Eric Wlodyka has gone above and beyond by bringing us hundreds of pounds of nitrogen-rich coffee grounds from his office each week.
To all the folks who have helped us build our compost with your food scraps, weed our pick-your-own crops in your precious spare time (you go, Helene!), or simply lift our spirits with a kind word this season: thank you. We couldn't do it without you. | |
|
|
| Warmly,
The Staff of Waltham Fields Community Farm
Amanda Cather, Farm Manager
Debra Guttormsen, Administrative and Finance Coordinator
Amanda Jellen, Farm Crew
Paula Jordan, Children's Learning Garden Assistant
Claire Kozower, Executive Director
Jonathan Martinez, Assistant Grower
Dan Roberts, Farm Crew
Erinn Roberts, Assistant Grower
Andy Scherer, Assistant Farm Manager
Mark Walter, Children's Learning Garden Coordinator
|
|
|
Waltham Fields Community Farm
