REAP Benefit Dinner at Prose Restaurant, Sunday, Nov. 15, 5:30pm
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Please
join us for the first meal in our new REAP Dinner Series (Raising Funds
for Education and Food Access Programs). Enjoy one of Chef Debbie
Shore's leisurely-paced dinners at her cozy restaurant on Mass Ave. in
Arlington (Debbie made the delicious food for SPROUT this year).
Seating is limited to 25 people; cost is $45 per person plus tax and
gratuity. Fresh pressed apple cider is included with the meal; beer,
wine and other beverages are available for purchase.
The menu is posted on our website. To reserve your seats, call Debbie at Prose: 781-648-2800.
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Benefit
Concert at Johnny Ds with Kris Delmhorst, Tim Gearan, Barry Rothman,
Eric Royer, Sean Staples, and our very own farmer, Dan Roberts,
Tuesday, Dec. 1, 8-10:30pm - BUY TICKETS!
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Come
on out for a night of terrific music by some of the best
singer-songwriters around. Tickets are $15/person (ages 21+). Event is
at Johnny Ds is in Davis Sq., Somerville.
Purchase tickets through our website.
PLEASE NOTE: Your tickets guarantee you club entry. If you would
like to reserve a table for dinner, you need to make reservations with
Johnny D's by calling 617-776-2004
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Bring Us
Your Leaves!
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Your old leaves will help us make great compost at the farm! Bring leaves loose or bagged in paper bags (no plastic bags, please!). Drive on the farm road just to the left of the field hoop house to the big leaf piles on your left. Please put only leaves in these piles; you can continue to dump household fruit and veggie scraps on the compost piles at the back of the field.
Thank you! |
Save the Date: WFCF Annual Meeting, Tuesday, January 12
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To be held at the Waltham Public Library. Event details coming soon!
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| Winter Shares are Here! |
Winter share pickups at the farm are:
- Saturday, November 14 from 1-4 PM
- Saturday, December 5 from 1-4 PM
Shares will be individually packed in waxed boxes. Take a box home and bring it back empty at the next distribution, or bring your own bags or boxes to unload your box at the farm.
Bring your own household compost if you don't mind the chilly walk to the compost piles. Thanks to everyone who has brought compost!
You'll receive another email newsletter next week with a list of the crops in this month's distribution and some of our favorite winter share recipes. This week, we offer storage tips for winter veggies as well as a preview of some additional offerings in store for our shareholders this fall.
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Additional local products available at winter share distributions!
This season WFCF is offering our winter shareholders the opportunity to 'add on' some delicious local foods for your holiday meals when you pick up your winter share vegetables. We plan to have Autumn Hills Orchard's winter apples, award-winning cheese from Westfield Farm and Smith's Country Cheese, maple syrup from Wilman Gadwah's trees in New Hampshire, and outstanding fermented foods from Real Pickles for sale at our winter share distribution. Mamadou from Mamadou's Artisan Bakery in Winchester will also join us to offer an assortment of his delicious bread, including cranberry and raisin pecan, baguettes, pain paysan, sesame semolina, challah, sourdough, multigrain, and others.
Please email us no later than November 8 if you would like to place a specific cheese or Real Pickles order. We will have a limited selection available for purchase at the distribution.
Westfield Farm Cheese
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Item |
Size |
Price |
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Fresh goat cheese |
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|
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Plain Capri |
5 oz log |
6.00 |
ea |
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Pepper Capri |
5 oz log |
6.00
|
ea |
|
Herb Capri |
5 oz log |
6.00 |
ea |
|
Herb Garlic Capri |
5 oz log |
6.00 |
ea |
|
Chive Capri |
5 oz log |
6.00 |
ea |
|
Chocolate Capri |
5 oz log |
6.50 |
ea |
|
Wasabi Capri |
5 oz log |
6.50 |
ea |
|
Smoked Capri |
4 oz log |
6.50
|
ea |
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Feta Capri |
Various |
1.00
|
oz |
|
|
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|
|
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Larger
Sizes |
|
|
|
|
Plain Capri |
8 oz Log |
8.00 |
ea |
|
Herb Garlic Capri |
8 oz Log |
8.00
|
ea |
|
Wasabi Capri |
6 oz round |
8.00
|
ea |
|
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|
|
|
|
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|
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Fresh Cow
Cheese |
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|
|
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Ayrshire Plain |
8 oz log |
6.00 |
ea |
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Ayrshire Chive |
8 oz log |
6.00 |
ea |
|
Ayrshire Herb Garlic |
8 oz log |
6.00 |
ea |
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Ayrshire Wasabi |
8 oz log |
6.00 |
ea |
|
|
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|
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Ripened cheeses |
|
|
|
|
Hubbardston Blue (Goat) |
5 oz round |
7.00 |
ea |
|
Hubbardston Blue Cow |
5 oz round |
6.00 |
ea |
|
Capri Camembert Cow |
7 oz round |
7.00 |
ea |
|
Classic Blue Log (Large) |
7 oz log |
8.00 |
ea |
|
Classic Blue Log (Small) |
4.5 oz log |
6.00 |
ea |
|
White Buck (Large) |
7 oz log |
8.00 |
ea |
|
White Buck (Small) |
4.5 oz log |
6.00 |
ea |
|
Bluebonnets |
3 x 1 oz pcs |
6.00 |
pkg |
|
|
|
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Smith's Country Cheese
|
Plain Gouda |
8 oz piece |
$4.00 |
each |
|
Smoked Gouda |
8 oz piece |
$4.25 |
each |
|
Gouda
with Sundried Tomato and Basil |
8 oz piece |
$4.25 |
each |
|
Gouda
Lite |
8 oz piece |
$4.50 |
each |
|
Smoked Gouda
Lite |
8 oz piece |
$4.50 |
each |
|
Medium Cheddar |
8 oz piece |
$4.25 |
each |
|
Sharp Cheddar |
8 oz piece |
$4.50 |
each |
|
Extra Sharp Cheddar |
8 oz piece |
$5.00 |
each |
|
Smoked Cheddar |
8 oz piece |
$5.00 |
each |
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Sage Cheddar |
8 oz piece |
$5.00 |
each |
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Creamy Havarti |
8 oz piece |
$4.25 |
each |
|
Dill Havarti |
8 oz piece |
$4.50 |
each |
|
Smoked Havarti |
8 oz piece |
$4.50 |
each |
|
Garden Vegetable Havarti |
8 oz piece |
$4.50 |
each |
|
Gouda spreads: |
|
|
|
|
Creamy gouda, gouda with wine, gouda with bacon, gouda
with herbs, gouda with horseradish, gouda with garlic, gouda with onion and
chive, gouda with sundried tomato and basil, gouda with dill, gouda with vegetable,
gouda with hot pepper |
|
$4.50 |
each |
Real Pickles Raw Fermented Products
|
Organic
Dill Pickles |
26 oz jar |
$8.00
|
each |
|
Organic
Garlic Dills |
26 oz jar |
$8.00 |
each |
|
Organic
Sauerkraut |
15 oz jar |
$7.00 |
each |
|
Organic
Garlic Kraut |
15 oz jar |
$8.00 |
each |
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Organic
Red Cabbage |
15 oz jar |
$7.00 |
each |
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Organic
Asian-Style Kimchi |
15 oz jar |
$8.00 |
each |
|
Organic
Ginger Carrots |
15 oz jar |
$7.00 |
each |
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Organic
Beets |
15 oz jar |
$7.00 |
each |
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Organic
Tomatillo Hot Sauce |
5 oz jar |
$7.00 |
each |
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Winter Share Storage Tips
If you're
not cooking a meal for 20 this Thanksgiving, chances are you may want to
store some of your winter share vegetables until the next distribution in
December. Vegetables, of course, are living organisms, and their life processes continue after they've been harvested. For cold-hardy crops, cooler weather slows down these processes without killing the plants, and good storage methods can keep vegetables fresh and lively in your home after they're harvested as well. Many of these late fall and winter crops are ones that our New England forbears kept all
through the winter in root cellars and cool parts of the house, but it helps to
have a few ideas for keeping the harvest in today's urban and suburban homes. One great one that we've learned from our shareholders over the years is the Evert-Fresh produce bag (you can also find them at Whole Foods), which keeps veggies
fresh in your refrigerator for weeks.
Of course, you probably don't want to keep your whole winter share in your refrigerator, either - so the following is a list of where it's ideal to keep which crops and why it works.
Refrigerator. Temperature: 40 F. Humidity: 30-40%. What to
store: Carrots, beets, kale, bok choi, Brussels sprouts, cabbage, turnip,
rutabaga, collards, salad and cooking greens, and radicchio. All root crops
store best with their tops off. All roots and greens store best wrapped in
plastic bags. Eat kale, salad greens, and bok choi
quickly, as they are not long keepers. Spinach can be blanched and frozen if you
are not going to eat it within a week or two. Take Brussels sprouts off the stem
for best storage. Wrap cabbage tightly in plastic for best storage. Many of
these root crops and cabbages will easily keep for months in your refrigerator,
and some of their flavors will improve with storage (carrots especially). Don't
be deterred if they look a little the worse for wear when you take them out -
peel off a layer of leaves or skin and the vegetable underneath should be in
great shape.
Unheated
Entrance, Porch, Attic, or Spare Room. Temperature: 40-50 F (above
freezing is very important). Humidity: 10-30%. What to store: Winter squashes,
onions, sweet potatoes. If possible, keep these veggies one layer deep on trays, don't allow
them to touch one another, and don't allow them to freeze. They should keep for
months this way. The red onions should be used first.
Cellar,
Cool Damp Corner. Temperature: 33-50 F. Humidity: 30-50%. What to store:
Potatoes. If possible, store these one layer deep on trays
as above. Check frequently for signs of spoilage (softness is usually the first
one you'll see) and use these right away. Potatoes should store for 2-3 months. It's important to keep the area dark so the potatoes
won't sprout or turn green.
If you don't
have all of these spaces, don't worry. I've been storing potatoes, sweet
potatoes and winter squash in my kitchen and they're doing fine - they won't
last quite as long, but you'll have another round of potatoes and squash in December, and well, we notice that sweet potatoes don't stay around that long anyway. I
also kept cabbage on the back porch in a covered container for 2 weeks and it
was very happy.
We are indebted to the Farm Direct Co-op in Marblehead, MA for
these storage tips. If you have some that work well for you, please send them to us so we can include them in the next winter share newsletter. Hope you enjoy the harvest!
-- Amanda Cather
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Warmly,
From all the staff at Waltham Fields Community Farm:
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