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Waltham Fields Community Farm
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WINTER SHARE NEWSLETTER 2014
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Pick up #1 of #3  
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PLEASE JOIN US!
HARVEST POTLUCK AND
ANNUAL MEETING
Thurs., Nov. 13
5:30-7:30pm
At the farm, in the greenhouse!
BRING A DISH TO SHARE.
FREE TO ALL!
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WINTER CSA SHARE PICK UP DATES
SATURDAY, NOVEMBER 8TH: 12 - 4pm
SATURDAY, NOVEMBER 22ND: 12 - 4pm
SATURDAY, DECEMBER 6TH: 12 - 4pm
IMPORTANT LOGISTICS
1. Come to the CSA barn to gather your vegetables. Winter shares work just like summer shares, with one exception: instead of choosing your favorite items, you get to take home all the items we harvest for you.
2. Important: bring bags and/or boxes to carry your bounty away! We will not provide bags or boxes at share pickup.
3. It will probably take you 20-30 minutes to pack up your winter share, so be sure to arrive at the farm with enough time to weigh your veggies, talk to your farmers and fellow shareholders, and enjoy the beauty of the season.
4. Winter share root crops are unwashed so they'll keep better, so make sure you bring containers you don't mind getting dirty. Recycled plastic bags are great for weighing washed as well as unwashed vegetables.
5. Bring cash, credit card, or checkbook too - for pre-orders and additional products for sale, including local cheese, bread, fruit (including frozen wild Maine blueberries --yum!).
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WHAT TO DO IF YOU CAN'T MAKE IT TO THE PICK UP
We realize that some of you are not going to be able to pick up during the established time frame. While your share was purchased with the pick up dates and times provided and the stipulation that you (or a designated friend of family member) will make the pick up, we are willing to box up your share for you on Saturday if you can no longer meet this expectation.
If this is your choice, please note the following:
- No shares can be picked up in advance of Saturday at noon.
- We will pack up your share during the distribution on Saturday and put it outside the barn entrance with your name on it for you to pick up anytime after 4pm or on subsequent days.
- This first share has a lot of greens that will wilt the longer they sit outside, so it is best for you to come as soon as you can - either later on Saturday or on Sunday.
- After the distribution ends on Saturday, none of our staff will be back on the farm until Wed. Nov. 12th, since no one is working Sunday or Monday and Tuesday is a national holiday. Hence, please do not email or call us between Saturday and Tuesday for help, just come for your share as soon as possible - there is a lot of great food coming your way...
- Lastly, please bring the wax boxes back to us when you come for your next pick up. We have a lot of food scheduled to be distributed for late fall/winter food assistance donations, and need as many good produce boxes as possible.
Contact Lauren if you want your share packed up and left for you on Saturday.
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WHAT'S IN THE SHARE
This first share is going to be quite bountiful - the result of a tremendous growing season with lots of greens thanks to a warm fall.
Arugula, Bok Choi, Collards, Fennel, Braising Mix, Leeks, Spinach, Scallions, Carrots, Onions, Parsnips, Sweet Potatoes, Watermelon Radishes, Daikon Radishes, Cabbage, Rutabaga, Purple Top Turnips, & Winter Squash.
BRING YOUR OWN BAGS AND/OR BOXES!
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PRODUCE INFO AND STORAGE TIPS
Click Here for Produce Info and Recipes from our website.
Click Here for Vegetable Storage Tips, a great resource from Wolf Pine Farm.
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TRES GATOS DINNER AND RECORD SHOP FUNDRAISER
Tuesday, December 2nd
5:30 - 11pm
470 Center Street, Jamaica Plain
Make a reservation and come on out to Tres Gatos restaurant in JP on Tuesday, Dec. 2nd for their fabulous tapas menu -- featuring late fall produce from the farm -- and/or shop in their record/book shop attached to the restaurant.
Tres Gatos will donate 10% of all restaurant and store sales to Waltham Fields Farm from the night!
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Notes From the Field
Miriam Stason, Farm Manager
The winter share is a culmination of the farm's tremendous bounty this season - from the leeks and onions that were seeded in the greenhouse last February, to the parsnips and carrots that were tirelessly weeded by the weed crew, to the sweet potatoes that were planted in June, and dug up like treasures in October to the greens that have been fussed over this past month, as we have made sure that they are not too hot and not too cold in the field. Each distribution will be slightly different, with greens being more abundant in the beginning and some of the show stoppers coming out towards Thanksgiving.
I started my job here in mid-August this year, when the tomatoes were ripe and the summer squash heavy. Along with the crew, I put my head down and focused on the tasks at hand - the vegetables to harvest, the weeds to pull, the last plantings to be seeded, before it got too late. And here we are now, most of the vegetables are out of the ground, the garlic is planted for next year and the cover crop is coming up beautifully. There is just one thing missing for me, and that is YOU! Part of my joy of being part of this farm is all of the people that are connected to this place. At this point I know a handful of CSA shareholders and I look forward to meeting more of you over time. I will be at all of the winter CSA distributions, so please say hi and introduce yourselves to me!
 | | Farmers Miriam (left) and Erinn (right), along with the rest of farm crew, used the break in CSA distributions last week to re-skin our 96'-long greenhouse. |
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INGREDIENTS
- 1lb whole carrots, peeled and sliced into matchsticks
- 1lb parsnips, peeled and sliced into matchsticks
- 3T olive oil
- 2T pure maple syrup
- 1T whole grain mustard
- 1t dry thyme
- sea salt & freshly cracked black pepper
INSTRUCTIONS
- Preheat oven to 400 degrees. Line a large baking sheet with foil. Spray the foil with non-stick spray.
- Add the prepared carrots and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper.
- Roast for 15 minutes. Stir and turn the vegetables. Roast another 15-20 minutes or until tender and caramelized on the edges. Transfer to a serving dish and drizzle with the remaining maple mustard mixture. Serve.
TIPS
A little fresh parsley or thyme on top would be lovely for serving.
CLICK HERE FOR MORE RECIPES AND PRODUCE INFO |
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Naomi Shea - Farm Assistant
240 Beaver Street
Waltham, MA 02452
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