Weekly CSA Newsletter: July 2-9, 2006 (Week #4)

Quote of the Week:

"Food should be priced not high or low but responsibly." — Michael Pollan, 'Mass Natural', in the June 4, 2006, New York Times Magazine

Message to the readers: Please let us know your other sources of local foods! Names of places would be great, a little review (can be a couple of sentences) saying why you like it or your favorite items to purchase would be even better.

In This Issue:

  1. This week's share may include: ...
  2. Pick-Your-Own Crops and Information
  3. Notes from the Field
  4. CFO looking for part-time bookkeeper
  5. Recipe Link with ... Pictures
  6. Recipes
  7. CFO Contact Information

1. This week's share may include

  • Lettuce
  • Beets
  • Summer Squash
  • Cucumbers
  • Kale
  • Scallions

2. Pick-Your-Own Crops

  • Peas (Snow, Snap, Shelling)
  • Fava Beans
  • Herbs (Cilantro, Dill, Parsley)
  • Flowers !!!

All shareholders are invited to pick your own from 9 AM to 7:30 PM on Sundays and from 3 PM to 7:30 PM on Thursdays. Please visit the PYO station near the red shed for locations of crops and all PYO tools and materials.

3. Notes from the Field

Hello CSA members!

It's hard to believe that this is our fourth week of distributions! Wow! Time is flying by just about as fast as the rain can fall. No, I don't mean to focus entirely on how wet it's been, we have had some beautiful weather as well. The sun and dry weather has shown its face just long enough for us to continue with our aggressive cultivating routine, and we've begun to lure in many volunteers with the promise of hand weeding carrots and hoeing beets. Hooray, volunteers are wonder-full!

Even as I write this we have several amazing crews hard at work out in the fields. Amanda and Kathleen are leading a stellar home-school group who are making their fourth and final appearance. They are spending their last hours here weeding our pick-your-own herb section. Nate, Jen, Charlotte, and Danny, along with several new volunteers, are leading the hoe parade through Waltham Fields beginning with the beets and moving on to the peppers and lettuce. It certainly seems like everyday the word is spreading to volunteers from near and far that Waltham Fields is the place to be. On Sunday, that rainy Sunday, I was amazed as every few minutes another person popped their head inside the greenhouse asking if there was any work to be done. We had some of our hard-core regulars (Ben, Marian, and the super A's), as well as many new faces who soon felt like old friends by the time they finished planting that twentieth tray of broccoli.

When we have large volunteer groups come to the farm we almost always begin with a brief introduction to the farm, in which we talk about the farm and our mission here, and the group with tell us their names and maybe some of their favorite vegetables. Often we ask the group if anyone has ever been to our farm or any farm in the area. Generally, no they haven't. As CSA members, it's probably difficult to remember a time when this farm wasn't a part of your life (especially all you Waltham Fields Veterans). And it's certainly hard, as a farm worker, to picture my life without fields of vegetables, dirt on my hands, or the smell of open spaces, and, oh yeah, tractor grease too. By the end of our volunteers' time at the farm, we like to go around the circle once again and check in with folks- ask them what they enjoyed, or what they noticed or experienced about themselves. I am inspired by the array of responses, and feel especially pleased when this farm offered someone a new experience, and a glimpse into one kind of farm.

Ideally, I hope that all our volunteers will get excited about local food systems and ask us about Integrated Pest Management, and want to discuss the differences between organic and non-organic and compost and bees and bugs and community building through farming. But, I'll take the 'it felt good to work outside response' any day.

During the closing circle when asked what we noticed or enjoyed that day, I tend to say the same thing every time; I am always amazed by the work that a big (or small) group of people, with lots of energy can accomplish. It inspires and energizes me. Thank you volunteers.

Peas out,
Meryl LaTronica
For the farm staff

4. CFO looking for a Bookkeeper

Community Farms Outreach is looking for a bookkeeper. This will be a very part-time, contractual position from July 15th to December 31st with potential for working with us beyond that. If you or anyone you know might be qualified and interested, please get in touch with Meg at megcoward@communityfarms.org. The full job description is posted on Idealist.org and will soon be up on our website.

Meg Coward, Executive Director
Community Farms Outreach
240 Beaver St.
Waltham MA 02452
(781) 899-2403

5. Recipe Link with ... Pictures

For those of you who are trying to identify the CSA booty you're receiving, and looking for additional recipes, read the message below:

Hello,

I stumbled onto a California CSA's newsletter archive that is in a really easy-to-use format.

http://www.writerguy.com/deb/recipes/keyingred.html

The Korean Kale is super easy and super yummy. I think I'll try the sweet and sour Napa today.

Have a good day.

Best,
Abigail Harmon

6. Recipes

Eat The Lambscape!

by Marla Rhodes

Here is a one-pan dinner I created the other night that turned out deliciously!

All ingredients local (except the evoo)

  • 1.25 lb ground local lamb, from the honor-system freezer at Codman Farm, Lincoln
  • 1 large rutabaga, peeled and grated
  • 4-6 garlic scapes, chopped into small pieces (or, sub garlic, but then you gotta change the recipe name) some leftover red onion, chopped
  • ~4 -6 cups Napa cabbage and escarole, chopped
  • ~2-3 T fresh oregano, chopped
  • salt and pepper

Heat 1-2 T olive oil in large skillet, add garlic scapes and onion.
Add crumbled lamb. Stir every so often.
After a few minutes, add rutabaga. Stir for a minute, then add greens, a handful at a time. Add seasonings. Cook til it looks the way you like it, correct seasons and eat! I had mine with a microwaved big red potato, split open with drizzled olive oil.
This dish would probably serve 2-4.

Chinese Napa Cabbage Salad

(from AllRecipes.com)
submitted by Kim Lindsey

Hello,

I'm a brand new member of CSA and I wanted to write & let you know I found a good way to use chinese cabbage: an asian inspired sweet & sour slaw with an improbable crunch. First of all, I have to say that this is not my recipe(http://salad.allrecipes.com/az/ChineseNapaCabbageSalad.asp), but WOW its good.

The base is a mixure of shredded chinese cabbage and scallions. The dressing is made from sesame oil, vegetable oil, rice wine vinegar, soy sauce and sugar. The interesting part is the crunchy bits which consist of ramen noodles (yes I said ramen noodles!), slivered almonds, and sesame seeds pan fried in butter.

I will definitely make this again and when I do I plan to try a reduced calorie version that cuts out 50% or more of the butter and vegetable oil. I suspect it might be just as great without some of that fat!

Prep Time: 10 Minutes
Cook Time:15 Minutes
Ready In: 25 Minutes
Servings: 6

INGREDIENTS:

  • 1 (3 ounce) package chicken flavored ramen noodles
  • 1/4 cup butter
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup blanched slivered almonds
  • 1 large head napa cabbage, shredded
  • 6 green onions, chopped
  • 1/4 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/8 cup white sugar

DIRECTIONS:

  1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Cooking Greens (kale, collard, Swiss chard, etc.)

by Stephanie Thurrott

Trim tough stems, rinse, and boil in salted water for 7 minutes.

Drain and squeeze out excess water.

Dice into 1/2-inch pieces.

Tip: You can process the greens to this point on harvest day if fridge space is at a premium, then refrigerate for later in the week— they'll be a lot smaller. Or you can freeze the greens at this stage to use later.

Saute 1-2 diced onions in olive oil. We like about equal amounts onions to greens. When the onion is getting golden add the greens and saute until greens are warm and onion is golden brown. Add salt to taste.

Turnip Fries

by Stephanie Thurrott

Peel turnips (with the small tender ones you can leave the skin on) and cut into French-fry size pieces. Toss with olive oil and salt and spread on a baking tray. Bake at 400 degrees for 20-30 minutes until golden brown, turning every 10 minutes.

Tip: This works with most root veggies— potato of course, kohlrabi, etc. You can also mix different veggies and add onion and garlic.

Herb Vinaigrette

by Stephanie Thurrott

  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 clove garlic
  • salt and pepper
  • PYO herbs— basil, parsley, dill, etc., to taste.

Combine all ingredients in blender or food processor. Serve over greens.

I've frozen parsley, sage and thyme but use it in soups in the winter, not in dishes where you would use it fresh.

7. Contact Information

To reach us: Farm Staff: csainfo@communityfarms.org Meg Coward: megcoward@communityfarms.org Volunteer Coordinators: volunteer@communityfarms.org Newsletter Submissions: soosting@yahoo.org CFO Board of Directors: board@communityfarms.org

Community Farms Outreach is a nonprofit organization dedicated to farmland preservation, hunger relief, and education.

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