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CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, October 4th, 2-6:30pm
Thursday, October 5th, 2-6:30pm
Saturday, October 7th, 9am-2pm
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.
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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):
Arugula
Beets
Carrots
Green cabbage
Napa cabbage
Broccoli
Celery
Collards
Frisee
Watermelon radish
Eggplant
Fennel
Loose mustard greens
Kohlrabi
Salad turnips
Leeks
Lettuce
Bell peppers
Red potatoes
Scallions
Spinach
Swiss chard
Carnival squash
Tomatillos, chiles, cilantro, parsley, herbs from the Perennial Garden & flowers from the Flower Share fields.
RECIPES
We have a ton of great recipes on our website, including many different suggestions for leeks! Click here to check them out!
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FARM BINGO AT ATWOOD'S TAVERN
WHEN: Saturday, October 14th, 12-4pm
WHAT: Eat, drink and try a round of bingo for a farm prize! Bingo proceeds benefit the farm.
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Week Eighteen: Smaller Bites
by: Janelle Plummer, Assistant Grower
This time of year, in the rush of golden light and brilliant sunrises and sunsets (like the sun is proving again its diligent labor of all year and needs a break that feels familiar to farmers) I feel the need to savor every summer-y vegetable and relish their tastes. There's the one bruised summer squash I gleaned from the fields, a pile of eggplants, and a simmering pot of tomato sauce all reminding me of the days come and gone since June.
I feel lost in the seasons. So much of me still believes it's summer, and so much of me is happy again for nights cool enough to sip ginger tea and mornings crisp enough for sweaters. I feel like September snuck behind me and I'm somewhere between August and October. Nonetheless, October it is and much of the season is behind us now.
 There is still so much life in the fields. Every stand of cutting greens promises delicious, simple meals, full of nutrients to help our bodies transition to the colder months. The cauliflower is beautiful, and a true treat to harvest in the mornings... even more so to eat! The cover crop in every field is lush and green, and until this year I hadn't really understood the vitality of it - the thick stands of ryegrass remind me daily that the work we do to care for the soil and its biome is the real work of organic farmers. The parts we eat are so important, but maintaining and healing the land is crucial in these times. The roots put down by the cover crops ensure this.
September above all else, feels like a time of quieting. We have said hello (Willa!) and goodbye (Shannon, Bekah, Zoe, all of Weed Crew) to many faces this year, and September felt like a culmination of it all. I have a hard time staying present, but in these moments, I try to remember to enjoy (and eat, simply) what is in front of me. I'm finding it's easy to be tired by the plants that feel similarly, but autumn is a time of fortifying, and there is so much ahead! All to come: Spicy greens, bold radishes, fragrant shallots, sweet squashes, and my own personal favorite this year, leeks that have made me fist-pump the air when I've walked by them on quite a few occasions. Even as I personally say goodbye to another summer with so much learned and so much more to learn, I am reminded, especially, to take smaller bites, and appreciate what is in front of me. A poem by Allen Upward that embodies this, and the quieter feel of this autumnal turn, follows. "The Onion" The child who threw away leaf after leaf of the many- coated onion, to get to the sweat heart, found in the end that he had thrown away the heart itself. For the soil, Janelle
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WHAT'S IN THE BARN

Soom Foods is a Philadelphia-based, certified Women-Owned, tahini company started by three hard working sisters who value health, quality, and have a love of food.
Their tahini is the preferred tahini of James Beard Award-Winning Chefs; paleo approved, vegan, peanut free, dairy free and gluten free; and made with Ethiopian White Humera sesame seeds yielding a delicious, nutritious, and silky smooth texture. Their Chocolate Sesame Tahini Spread contains half the sugar of most leading chocolate spreads. Both are high in protein, low in carbohydrates & rich in Omega 3 & 6's.
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).
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Callaloo Collard Greens
Adapted from Carla Hall, of Carla Hall's Southern Kitchen in Brooklyn, NY
Ingredients
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3 strips bacon
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1 small green bell pepper, cut into 1/2-inch dice
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1 medium yellow onion, finely diced
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1/4 cup minced garlic, from about 8 cloves
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1 tsp. kosher salt, plus more to taste
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1 tbsp. paprika
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2 sprigs fresh thyme
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1 Scotch bonnet or habanero chile, slit open
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1 cup water
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1 cup coconut milk
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3 lb. collard greens, washed but not stemmed
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Freshly ground black pepper, to taste
Instructions
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In a large Dutch oven or stockpot, cook bacon over medium heat until crisp, about 5 minutes. Remove the bacon, but not the fat, and drain on paper towels.
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To the fat, add bell pepper, onion, garlic, and salt and sauté, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in paprika, then add thyme and chile. Cook for 2 more minutes, and then add water and coconut milk. Raise heat to high and bring mixture to a boil, then reduce to medium-low and simmer for 10 minutes.
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While the liquid cooks, prepare the collards: Roll the leaves like cigars and cut them into ¼-inch-wide strips, stems included. Stir sliced collards into the liquid and cook for 30-40 minutes or until tender, stirring occasionally. Season to taste and serve with bacon crumbled on top.
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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
Tractor Operator: Tim Cooke
Field Crew: Stacey Daley, Ebony Nava, Ivory Nava, Allison Ostrowski
Distribution & Outreach Assistant: Owen Weitzman Learning Garden Educators: Autumn Cutting, Jack Leng, Lauren McDermott
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