|
Waltham Fields Community Farm
| |
CSA NEWSLETTER 2014
|
Week #20 of 20
|
|
|
|
|
|
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):
Lettuce, turnips, winter squash, sweet potatoes, onions, broccoli raab, braising mix, potatoes, scallions, radishes, & rutabaga.
Pick Your Own (PYO):
Perennial herbs & flowers, annual flowers, dill, cilantro, & parsley.
PLEASE RETURN OUR SCISSORS TO THE SHAREHOLDER STATION AFTER PICKING BRING YOUR OWN BAGS!
|
|
|
|
WHAT'S IN THE BARN
All Cayuga Pure Organics, Stonybrook Roasted Pepitas, Wake Robin Botanicals, & Dried Cranberries are 15% off this week!
YOUR PURCHASES HELP SUPPORT OUR COMMUNITY EFFORTS!
Waltham Fields Sweatshirts - light green, organic cotton/recycled fiber blend. Bring in the cool temps of fall with one of these cozy zip-ups!
Fairland Farms - Organic Sweetened Dried Cranberries (North Attleboro, MA)
Westfield Farm - plain capri, chive capri, & Hubbardston blue cow cheese (Hubbardston, MA)
Sophia's Greek Pantry - honey flavored and plain yogurt (Belmont, MA)
Full Sun Company - sunflower and non- GMO canola oil (Middlebury, VT)
Autumn Hills Orchard - apples & other seasonal fruit (Groton, MA)
Niemi's Apiary - honey (Athol, MA)
Stony Brook - butternut squash seed oil and roasted pumpkin seeds (Geneva, NY)
Effie's Homemade - Nutcakes
Cayuga Pure Organics- All purpose flour, whole wheat bread flour, and cornmeal (Brooktondale, NY)
|
 |
Notes From the Field
by Zannah Porter, Farm Manager
Fall is in full swing. The leaves are turning on a spectrum that includes yellow gold, flame orange, the deepest of reds and every shade in between. They are falling and blanketing the edges of our fields. The surest sign that autumn is here to stay was the hard frost we experienced Sunday night. The skies cleared and the temperatures dipped in the early morning hours. We were prepared. The field crew had staged the materials needed to cover and protect the sensitive crops from the frost. On Saturday a volunteer group from Lesley University helped to pull the floating row cover over the sensitive plants and pinned it down with sand bags. This seemingly flimsy material helps to keep the temperature around the plants just a few degrees warmer from the ambient temperature and prevents the frost from forming on tender leaves. Frost does end the season for some crops but it improves others. The kale becomes sweeter and perfect for mixing in with soul-warming pots of butternut squash soup.
The field crew was busy last week protecting our crops from hungry creatures. This time of year everyone is motivated to stock up for the winter. On your next visit to the farm you may notice chicken wire fencing around a planting of carrots and the high tunnel by the distribution barn. The rabbits have been prolific this year, but have mostly kept to the edges of the fields and done minimal damage. That was until the last few weeks. They seem to have somewhat refined pallets, preferring the Lacinato Kale to the other greens planted in the high tunnel. The fencing seems to be doing the trick. Another crop saved by the field crew.
It has taken many hands to get us to this point in the season; many hours of hard work in the soupy heat of July and August to the chilly wet days of the spring and autumn. I would like to take a moment to acknowledge the incredible work that everyone on the Weed Crew, Field Crew and the Assistant Growers put into making this season a success. I am grateful for their hard work and hearty spirits.
It is time to wrap up the season. We can take a deep breath, rest our tired muscles and minds. We will soon begin planning for next season. We are doing our best to learn from what worked well this season and what we can improve upon. We will take that knowledge and apply it to our plan for next season with the intention and hope of growing healthy vegetables for everyone to enjoy.
Thank you for another amazing season!
 | | From left to right: Rae, Hector, Katie, Solomon, & Paul heading out to harvest. |
|
 |
INGREDIENTS
makes 13 fritters6-8 cups total shredded root veggies- whatever you have and prefer (radish, sweet potato, rutabaga, carrots, turnip, kohlrabi, and/or white potatoes) 1 leek- diced 2 tbsp maple syrup s & p to taste 2 cups flour 1 1/2 cups milk 1/4 cup or so canola oil for frying
dipping sauce 1/4 cup mayo 2 tsp shiracha sauce
INSTRUCTIONS
Pre-heat oven to 350 degrees.
Fit your food processor with the grater attachment- run all scrubbed veggies through the grater. Alternatively, veggies can be grated by hand.
In a large mixing bowl, combine diced leeks, maple syrup, salt & pepper , flour & milk- stir until well mixed. Add grated veggies and fold into the batter ensuring everything is well mixed together.
Place a baking sheet in the pre-heated oven.
Heat oil in a rimmed saute pan - a generous 1/2 cup at a time, with your hands form veggie mixture into patties. Place patties in heated oil (careful not to overcrowd) and pan fry each side until golden brown. Transfer fritters to the baking sheet in the oven.
Once all fritters have been pan fried and placed onto the baking sheet bake for 15- 20 min - if needed flip halfway through cooking to prevent one side from becoming overly crisp. I used a stone baking sheet and did not need to flip- you can also place a raised wire rack onto your baking sheet and bake the fritters on the rack which will allow the heat to evenly move around the entire fritter.
Remove fritters from oven and serve immediately. Can be stored in the fridge for up to 4 days and reheated in the toaster oven, oven or microwave.
While the fritters are baking, make the aioli simply by combining all ingredients in a bowl and mixing well- adjust the siracha adding more or less to your liking.
CLICK HERE FOR MORE RECIPES AND PRODUCE INFO |
 |
|
|
|
|
Brett Maley, Naomi Shea, Melanie Hardy - Farm Assistants Martha Dorsch, Farm Stand Assistant Rae Axner, Katie Bekel, Daniel Clifford,
Solomon Montagno, Paul Weiskel - Field CrewNatashea Winters, Danielle Gilde - Learning Garden EducatorsKimi Ceridon, 4H Club LeaderMatt Crawford, Outreach Market Managerhttp://www.communityfarms.org
240 Beaver Street Waltham, MA 02452
|
|
|
|
|
|