|
Waltham Fields Community Farm
| |
CSA NEWSLETTER 2015 - Week 4 of 20
|
|
|
|
|
|
|
PLEASE TAKE NOTE OF THE FOLLOWING CLOSED DISTRIBUTION DATE
Distribution will be closed this Saturday, July 4th due to the holiday, but we will be open for pick up on Friday, July 3rd instead. Please plan ahead. Pick Your Own will still be open. We will be open Wednesday (7/01), Thursday (7/02) and Friday (7/03) from 2pm until 6:30pm of this week.
Drop In Volunteer Hours are cancelled on Saturday, July 4th. We'd still love your help on Friday morning, July 3rd!
|
|
|
CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, June 10-Oct. 21, 2:00-6:30PM
Thursday, June 11-Oct. 22, 2:00-6:30PM
*OPEN FOR DISTRIBUTION FRIDAY, JULY 3RD 2:00-6:30PM*
Saturday, June 13-Oct. 24, 9AM-2PM *WE WILL BE CLOSED JULY 4TH*
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.
|
Farm Tour and Pizza Night 
Thursday, July 9th, 6-8pm
Mark your calendars and join us for a summer evening on the farm. Bring your own picnic dinner or order pizza from the Posto mobile pizza oven. Free tour starts at 7pm.
|
 |
|
| |
Toscano kale captured by Farm Manager, Zannah
|
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):
Beets
Napa cabbage
Collards
Endive
Garlic scapes
Kale
Lettuce
Radishes
Scallions
Spinach
Summer squash
Swiss chard
Salad turnips
Zucchini
Pick Your Own (PYO):
Remember to only pick the amount listed on the PYO description sheets found at the PYO Station and follow the signs & directions in the field. A taste or two is okay while you're picking but in order to have enough for everyone please refrain from snacking extensively out in the fields. If an area is roped off, it is closed to PYO.
Snap, snow and shelling peas, fava beans, basil, parsley, dill and cilantro.
SPRING RECIPES
We have a ton of great recipes on our website, including ten different suggestions for beets! Click here to check them out! |
|
NOTES (RECIPES) FROM THE FIELD
From Naomi Shea, Farm Assistant
Before seeking work to learn more about overall production of organic vegetables, Naomi spent many years as a CSA Distribution Work Share (trading a CSA share for work helping with a weekly CSA pick up, with her delightful son Sam in tow)! Since 2013, Naomi has been instrumental to our farm management team, lending her many talents to seedling production, harvest and distribution orchestration, and pick-your-own crop systems. She is also a skilled and adventurous cook who regularly shares her creations with the rest of the staff. For this week's Notes from the Field contribution, she writes:
One of my favorite things to do when harvesting is day-dream about all the tasty dishes I am going to make during the week with the outstanding vegetables. Here are a few I am excited to try this week.
Collard & Pecan Pesto
Recipe from: Bon Appetit
I look forward to adding this to my sandwiches this week or tossed with pasta.
Ingredients
½ small bunch collard greens, center ribs and stems removed
Kosher salt
½ cup olive oil
¼ cup toasted pecans
2 tablespoons apple cider vinegar
½ teaspoon honey
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
Preparation
Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water and let cool. Drain and squeeze dry with a paper towel. Blend greens, oil, pecans, vinegar, honey and red pepper flakes in a food processor until a coarse puree forms. Season with salt and pepper.
Napa Cabbage Salad 
Recipe from: Naomi Shea
This is one of my favorite salads to make. Bok Choy can also be used instead of Napa or both can be added.
Ingredients
Salad:
1 medium head of Napa Cabbage
1 large kohlrabi, peeled
2 medium carrots
1 bunch of radishes
1 small bunch of scallions
1 cup of cilantro
1/2 cup slivered almonds
1/2 dried cranberries - optional
Dressing:
3 Garlic Scapes, chopped finely
4 Tablespoons Sesame Oil
3 Tablespoons Rice Wine Vinegar
4 Tablespoons Soy Sauce
1 Tablespoon Sesame Seeds
Chili Flakes to taste - optional
Preparation
Chop Napa leaves and stems and add to salad bowl. Grate kohlrabi and carrots. Cut radishes in half and sliced thinly. Chop scallions and cilantro. Toss everything in with the napa.
Mix together garlic scapes, sesame oil, rice wine vinegar, soy sauce, sesame seeds and chili flakes if using.
Dress salad about 15 minutes before serving and top with almonds and dried cranberries.
Cumin Scented Summer Squash Salad
Recipe from: New York Times
Ingredients
1 pound zucchini or other summer squash, thinly sliced or cut in 1/2 inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or pureed
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Salt and Pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro
Prepration
Steam the squash for three to five minutes until just tender. Remove from heat.
Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.
Enjoy the Harvest!
|
|
WHAT'S IN THE BARN
Sidehill Farm Yogurt, Hawley, MA
Located in Hawley, MA, Sidehill Farm believes in producing high quality food while building nutrient rich soil and conserving the habitat and biodiversity that come with well-managed open land. The cows that produce dairy products at Sidehill Farm are not injected with pesticides, are free to roam and graze their certified organic grass fields twice daily during the growing season, and are fed a diet of certified organic hay and baleage in the winter months. Cows are treated with herbal and homeopathic remedies when needed. We currently carry Whole Milk Plain for $6.99 each. Pairs nicely with The Roasted Granola Company
Granola!
Still Want Rhubarb? 
Fill out this form
to pre-order organic, antique rhubarb from Silvermine Farm in Sutton, MA to pay for and pick up the fifth week of the CSA (Wednesday July 8th, Thursday July 9th, or Saturday July 11th).
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)
.
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.
|
|
|
|
|
Waltham Fields Community Farm Staff
Year-Round Staff:
Seasonal Staff:
Assistant Grower: Anna Kelchlin
Farm Assistants: Tim Cooke, Dan Roberts, Naomi Shea
Farm Stand Assistant: Leo Martinez
Field Crew: Anna Hirson-Sagalyn, Roy Kresge, Jack Leng, Claire Penney, Evan Rees
Weed Crew: Anna Blaustein, Leo Martinez, Gina Masciovecchio, Annie Nguyen
Learning Garden Educators: Sadie Brown, Autumn Cutting, Alannah Glickman
Summer Interns: Cassandra Baker, Alisa Feinswog, Ali Rabideau, Jesse Simmons
|
|
|
|
|
|
