Lebanese
Eggplant |
From Laurie Rothstein who notes "This year, we found the farm's Italian eggplants have been
exceptionally sweet and flavorful. They are perfect for this
traditional Lebanese recipe, which does not require any
salting/squeezing."
Pre-heat broiler fully, with pan close to flame. Slice eggplants lengthwise 1/8th inch or thinner.
Arrange in single layer on cookie sheets. Generously brush with combination of olive oil, black pepper, allspice and salt. Flip slices over, and brush that side. Broil each side until very tender and flecked with brown.
Adjust seasonings. Let cool. Eat at room temperature.
Nontraditional method: marinate with herbs and lemon or a soft vinegar, sherry or vermouth; mix with other roasted vegetable ribbons; re-heat wrapped around spoonful of blue cheese or goat cheese, cured ham, or mushroom duxelles.
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Harvest Potluck Entertainment
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We're looking for a band to play at the
Harvest Potluck on Sunday, November 18. The potluck will run about two
hours, with two half-hour time slots for the band. Please email Nathan Weston if you're interested.
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| Third Sunday Gatherings |
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Third Sunday Gatherings are a great opportunity to meet fellow shareholders and learn about various topics related to our mission. Each time, we will start with a farm-fresh potluck at five o'clock followed by a guest speaker.
October 21st - Fermented Foods Demonstration - WFCF Shareholder David Pazmino and Test Cook and Editor for Cook's Illustrated will give a demo on fermentation as a method of preparation. He will discuss vegetable ferments like sauerkraut and kimch'i and grain ferments like sourdough and dairy ferments like yogurt and kefir.
November 18th - Harvest Potluck - Join us for a celebration of the 2007 growing season! The potluck starts at 6PM inside the field station, and the evening includes live music and a tribute to the bounty of the year. Details to follow.
December 16th - Winter Solstice - Experience the farm at (almost) the darkest time of the year, and help our farm staff put the fields to sleep for the winter. More details coming.
January 20th, 2008 - CFO Annual Meeting - Get to know the good people on the slate for our 2008 Board of Directors, vote on the slate if you are a member, and hear a review of our 2007 and our plans for 2008. Stay tuned for more details.
For more information... |
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Shareholder Survey |
In the next few weeks, we'll distribute our annual Shareholder Survey. As we wind down the 2007 Harvest Season, please take a moment to fill out the survey and give us your thoughts. And thanks in advance!
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Chestnut Farms Meat Shares Available at Waltham Fields!
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Beginning in January of 2008, we will be partnering with Chestnut Farms
in Hardwick to offer sustainably raised local meat shares. Meat shares
come in several sizes to suit any household. They can include a range
of delicious cuts of beef, lamb, pork and chicken, or choose lamb- or
pork-free shares. Shares will be distributed once a month, on the
first Sunday of each month at Waltham Fields Community Farm. Visit Chestnut Farms' website
for more information, and to take advantage of the one-month exclusive
sign-up period for Waltham Fields Community Farm shareholders.
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| Welcome to the 2007 Harvest Season! |
Share pickups at the farm are:
- Tuesday, October 16, 3-7:30 PM
- Thursday, October 18, 3-7:30 PM
- Sunday, October 21, 3-7:30 PM
Share pickups in Somerville are Tuesday October 16 from 5-7 PM.
The final pickups of the season will be October 23, 25 and 28 at the farm and October 23 in Davis Square.
Winter CSA share pickups will be Sunday, November 18 and Sunday, December 16 from 3-6 PM at the farm. Winter shares are sold out for the season.  If you have a fruit share from Autumn Hills Orchard please remember to pick up your fruit when you come get your vegetables. Bring your own household compost if you don't mind the walk to the compost piles. Thanks to everyone who has brought compost! Bring bags for pickup if you have them. If you're coming late in the evening, you may want to bring a flashlight! Newsletter photos this week are courtesy of Eric Wlodyka. Thanks, Eric! |
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What's in the shares this week
Please note: this list is prepared the week before we harvest your share. Some guesswork is involved: some things may be in the share that are not on the list, and some listed things may not be in the share.
- Lettuce
- Braising Mix
- Butternut squash
- Carrots
- Kale
- Collards
- Radish
- Cabbage
- Parsnips
- Celeriac
- Turnips
- Radishes
Have you checked out our Recipe pages?
Feel free to submit recipes and cooking ideas to us via email. We'd love to include your family's favorite recipes! |
Pick your own crops this week
- Parsley
- Dill
- Cilantro
CSA shareholders may visit the farm to pick your own Sunday through Thursday during daylight hours.
Check out our red pick-your-own kiosk in the fields for a list of available crops and picking supplies. |
Why I donate to the Annual Appeal
by Steph Thurrott, CSA Shareholder, Board
Member,
Freelance Writer, Mother of Two
When I was a kid, I never considered
being a farmer. Farmers were far away, in some other part of the country,
or in the past. Now I have kids of my own, and I have no idea what they'll
be when they grow up. But I like the idea that they might grow up to
be farmers. They visit the farm, and it becomes real. They think, "We
eat this food. People work here."
Now, I donate to Waltham Fields Community
Farm because I want kids to be able to learn where their food comes
from, and I want young adults to see farming as a viable career choice.
We're kicking off our annual appeal
on November 5, and our goal this year is to raise $25,000 for educational
programs, hunger relief and outreach. Can you help us reach it? Check
your mail for our fall newsletter with a remittance envelope, or watch
for the kick-off letter in next month's mail. |
| Crop updates: focus on root vegetables
The end of the summer farm season is in sight. The recent rains have helped our cover crops sprout and grow, and our fields are gradually going to sleep for the winter, now that some cool weather has come our way. Our farm staff is working on breaking up our seed garlic and getting it ready to plant for next season. Along with many wonderful volunteers, we are also finishing up the big harvests that make this season so satisfying. This week's share (and next week's final share of the season) is full of root crops, including some little-known ones that make an appearance only at this time of year. We hope the following "guide to the root veggies" will help you enjoy these fall delicacies.
Parsnips: These tasty roots look like long white carrots, and they are related. Their flavor is subtle and earthy, and they pair well with apples, carrots, maple syrup, rosemary, sweet potatoes, or regular potatoes. We have a good crop of them this season, thanks to some stellar weed control by Kate and Martin. Try them in a maple mustard sauce, mashed with potatoes, or in soup.
Celeriac: Also known as celery root, and also in the carrot family, this is another fall classic. Slice into the gnarled root and you'll find crisp flesh with a flavor like celery, but less assertive. Celeriac is great roasted or featured in winter stews and salads. Simple recipes like celeriac mash or mashed potatoes and celeriac highlight the flavor of the root, or try a root vegetable gratin or salad to combine celeriac with other seasonal vegetables.
Turnips: Our purple top turnips are the fall version of our 'hakurei' salad turnips and a cousin of the radish whose sweet, mellow flavor combines well with other fall vegetables. My mother's Irish family knew that a good turnip soup on a cold night witht a loaf od good bread and some cheese makes a perfect supper (dark beer doesn't hurt, either). Martha Stewart uses turnips in a fall ragout served over polenta. Pears, potatoes and turnips complement each other perfectly in a simple puree. Or try Martha's pear and fall veggie soup for a change of pace (I know, I know, but what can I say? Her recipes are pretty great).
Daikon Radish:
An important part of Japanese cuisine, daikon are milder than smaller radishes. They are important in macrobiotic and Ayurvedic cuisine, where they
are seen as having
cleansing
properties.
They are good grated raw and lightly dressed with a miso dressing, fried into golden cakes or sliced into napa cabbage slaw.
Enjoy this week's root veggies! All keep well in the refrigerator crisper drawer with their tops off.
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Comings and goings on the farm
This week we thank the many individual volunteers who helped us in the fields, on the streets, and the distribution shelter this season. We really couldn't have done it without Dave Soccodato and Alison Horton. We know Dave is going to be an incredible farmer someday, and Alison is a tireless voice for local (and tasty) food and farms. Susan Schertenbach, Gail Erdos, Marian Friedman and Anna Soltys-Morse were stellar harvest helpers for us all season. Summer intern Sara Franklin has gone above and beyond the call of duty and helped us harvest this fall. Sara, Kerrie Harthan, Shannon Chavez Korell & Kevin, Chelsea Morris, Ellie
and Jules Kobek helped out with the Davis Square CSA distribution. Constance Moore coordinated our hunger relief delivery drivers once again this season, and did a lot of the driving herself. Janet Yeracaris, Betsy Blagdon, Janet Smith, Reva Dolobowsky, Peter Cuddihy and Carol Nowacki helped drop off $30,000 worth of fresh produce to the Salvation Army, the Waltham Red Cross, Sandra's Lodge, and the Joseph Smith Community Health Center.
Thank you to everyone who got their hands dirty on the farm this season! We truly appreciate your efforts.
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Warmly,
From all the staff at Waltham Fields Community Farm:
Meg Coward, Executive Director
Amanda Cather, Farm Manager
Andy Scherer, Assistant Farm Manager
Kate Darakjy and Martin Lemos, Assistant Growers
Mark Walter, Children's Learning Garden Coordinator
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