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Waltham Fields Community Farm
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CSA NEWSLETTER 2016
Week 8 of 20
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FRIENDLY CSA REMINDER
Each week when you check in, we tell you how many different items to take inside the barn. Unless indicated, taking twice the amount of what is labeled per item and considering it two items is not allowed. We have a carefully planned system in place to meet all the needs of the farm. The amounts of vegetables allotted for the CSA are determined from years of record keeping and what we have available from the harvests. At the end of each day the barn is open, the remaining produce is recorded and the farmers base this information towards their harvests the following day. Every week, our farmers are harvesting not only for the 445 CSA shares but also enough food for 100 low-income families to pick up at our Outreach Market, our Farm-to-School deliveries for 5 months of the year, as well as our planned, weekly donations to regional emergency food programs. Your CSA share is just that: you are sharing a part of the harvest with your greater community. We thank you for being a part of such a wonderful program and for honoring and respecting our system as we strive to make fresh, local food available to everyone. We hope you are enjoying the bounty of the season as much as we enjoy bringing it to you!
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MOVIE NIGHT & SING-A-LONG AT THE FARM
Thursday, July 28, 7-10pm
at Waltham Fields Community Farm
Bring a picnic and enjoy a fun evening on the farm! Children's sing-a-long starts at 7:30pm, Movie starts at 8pm. The farm store will be open until 7:30pm selling our regular locally sourced prepared foods, beverages & other goodies. Admittance is free.
The CSA pick up will still close at 6:30pm.
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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)
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| | Farmers laying & hanging garlic to cure in the greenhouse. |
lettuce
chard
cucumbers
summer squash
zucchini
beets
carrots
fresh eating onions
scallions
eggplant and peppers are just getting going--we may not have them for each distribution this week but they'll be consistent soon
Pick Your Own (PYO):
Curly & Flat Parsley, green, purple & thai basil, dill, cilantro, Perennial Herb & Flower Garden.
SPRING RECIPES
We have a ton of great recipes on our website, including many different suggestions for summer squash & zucchini ! Click here to check them out! |
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NOTES FROM THE FIELD
Week 8: We Still Need You to Do a Rain Dance!
Naomi Shea, Greenhouse Production Supervisor
This past week brought more of the same. Hot and Dry. We are still moving water around and working in the heat. We added a few additions to the harvest this week and began to dig the first of the potatoes out of the ground. The potatoes were grown in the back field at Lyman this year. They are some of the nicest potato plants I have ever seen. Luckily, the potato beetle didn't get the memo the potatoes moved from our Gateways Field. Eggplant, peppers, carrots and okra started making appearance on the harvest sheet as well. And the cherry tomatoes are starting to ripen up in the PYO fields.
It's hard to believe that it's already the end of July. The greenhouse is slowing down with just a few more weeks of seeding scheduled. We will continue to transplant the late fall and winter crops in the coming weeks and do a rain dance after each bed is planted. Our larger greenhouses have switched from seedling production to a curing house now with all of our garlic out of the ground. The house is filled with garlic drying and will be followed with storage onions in the near future. In the coming weeks the harvest will spill over to the afternoons as we begin picking tomatoes ripening on the vines. I can't wait for that first dinner of tomato, basil and mozzarella.
Enjoy the harvest,
Naomi, for the farm crew
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Harvesting new potatoes at our fields at the Lyman Estate.
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WHAT'S IN THE BARN
The Farm Store is stocked this week for the
The Farm Store will be open until 7:30pm in order for you to add to your picnic during the movie. We'll have pints & individual sizes of gelato & sorbet from Giovanna's, hummus, baba ganoush, grape leaves & Lebanese style bread from Samira's Homemade, beverages from Green Bee, Spindrift & Aqua Vitea, feta & mozzarella from Maplebrook Farm & much more!
The CSA pick up will still end at 6:30pm.
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 (22% of what we grow - which should amount to $80,000 of produce for low-income households this year)
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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.
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Veggie Burger with Mustard Dressing
Serves 6
Ingredients
For the Burgers:
- 2 medium carrots (grated)
- 2 medium beetroots (cooked and grated)
- 1½ cups chickpeas (drained)
- 1 cup brown rice (cooked)
- handful of fresh parsley
- 1 tbsp. lemon juice
- 1 tbsp yogurt (I've used soy)
- 1 onion (minced)
- 2 cloves of garlic (minced)
- ½ tsp cumin
- ½ tsp curry
- ¼ tsp cayenne pepper
- ¼ tsp turmeric
- salt and pepper
- olive oil
For mustard dressing
- 3 tbsp. tahini sauce
- 1 tbsp. mustard
- 2 tbsp. lemon juice
- 1 tbsp. soy sauce (can also use tamari)
- salt and pepper
Instructions
Mustard Dressing:
- Blend all the ingredients together until smooth. Add tiny amount of water if you prefer sauce to be more runny. Set in the fridge for time being.
Veggie Burgers:
- Blend chickpeas, parsley, lemon juice and yogurt together.
- Heat a large pan and add a bit of olive oil, then place garlic and onion and saute for couple of minutes. Add rice and all the spices, cook for another couple of minutes and set aside.
- Add your chickpeas blend, carrot and beetroot and mix with your hands.
- If the mixture feels too sticky, add some dry oats.
- Form burgers and place on a baking tray.
- Bake in the oven at 160 Celsius for about 8-10 mins, flipping them on the other side half way through.
- Serve on the bed of fresh lettuce and drizzle with mustard sauce.
- Enjoy!
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Waltham Fields Community Farm Staff
Year-Round Staff:
Seasonal Staff:
Assistant Grower: Janelle Plummer
Greenhouse Production Supervisor: Naomi Shea
Equipment Supervisor: Dan Roberts
Field Crew: Heidi Blake, Stacey Daley, Allison Ostrowski, Andre Tufenkian
Weed Crew: Annie Carter, Jenny Grossman, Jack Spiva, Rebekah Waller
Learning Garden Educators: Autumn Cutting, Alannah Glickman, Jack Leng
CSA Assistant: Danielle Barmash
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