| Bring us your compost! |
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Bring your own household compost if you don't mind the walk to the compost piles. Thanks to everyone who has brought compost! |
Farm Wish List
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Used rain gear in good condition (all adult sizes welcome!)
5 gallon buckets, preferably with lids
Tools: shovels, metal rakes (not leaf rakes), and pitchforks
55 gallon containers
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Welcome to the 2008 Harvest Season!
CSA Pickups at the Farm this Week:
- Tuesday, June 24 from 3-7 PM
- Thursday, June 26 from 3-7 PM
- Sunday, June 29 from 3-7 PM
CSA Pickup in Davis Square (for pre-registered shareholders only):
- Tuesday, June 24 from 5-7 PM
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What's In the Share This Week
 Please note:
This list is prepared the week before you receive your share. Some guesswork is involved!
We do our best to predict which crops will be ready to
harvest, but sometimes crops are on the list that are not in the share,
and sometimes crops will be in the share even though they're not on the
list.
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Summer squash
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Lettuce
- Spinach
- Kohlrabi: the
biggest surprise to many first-time CSA shareholders, kohlrabi is a
member of the broccoli family and is rich in calcium, iron,
phosphorus and vitamins A and C. Kohlrabi can be eaten raw
(delicious as part of a vegetable platter or grated into salads) or
steamed and then braised or stir-fried.
- Bok Choy
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Pick-Your-Own Crops This Week
 Shareholders
are welcome to pick-your-own during daylight hours Mondays through
Thursdays and Sundays. Check the white board on the red kiosk for PYO
information.
- Basil
- Sugar Snap Peas
- Snow Peas
- Fava Beans (possibly)
- Last of the strawberries
- Perennial Herbs and Flowers
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Chilled Pea Pod Soup
From Chocolate and Zucchini
The
pea plants at the farm are much bigger than the ones shown to the left
-- that photo was taken about three weeks ago, at the beginning of
June.
You can build up to making this soup by freezing emptied pea pods for a couple of weeks before you use them.
Serves 4 as a first course.
- olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- the pods from 2.5 pounds fresh green peas, stems removed, rinsed and drained (no need to thaw them if frozen)
- sea salt
- 2 T dry white wine
- 4 cups quality stock, brought to a simmer
- freshly grated nutmeg (use a whole nutmeg and a small grater)
- freshly ground black pepper
- hot sauce, such as Tabasco sauce
- a few stems of fresh herbs, such as chervil, cilantro, dill, or chives
Heat a little olive oil in a cast-iron or soup pot
over medium-high heat. Add the onion and garlic and cook until
softened, stirring regularly. Add the pea pods, season with salt, and
cook for a few minutes, until the liquids have evaporated if the pods
were frozen.
Deglaze with the white wine, and cook for a minute.
Add the hot stock, bring to a simmer, cover, and cook for 25-30
minutes, until the pods are quite soft. Remove from the heat and let
cool, uncovered, for 10 minutes.
Put on an apron (I mean it; this can get messy). Using
a blender or an immersion blender, whiz the soup in short pulses until
all the pods are broken down into chunks. They will refuse to turn to a
purée; the goal is simply to break their fibers so they'll be easier to
strain.
Set a food mill (or a fine-mesh strainer) over a
medium bowl and ladle a few spoonfuls of the soup into the mill (or
strainer). Turn the handle of the mill (or press on the solids in the
strainer with the back of a tablespoon) to strain out as much of the
liquids as you can. Discard the solids (see note) and repeat with the
rest of the soup, still working in batches.
Sprinkle the soup with a little nutmeg, stir, taste,
and adjust the seasoning. Refrigerate until well chilled. (To speed up
the cooling, set the bowl in a larger bowl filled with cold water and a
few ice cubes.)
Pour the soup in glasses, add freshly ground pepper, a
dash of hot sauce, and a stem or two of fresh herbs, and serve with
thick-cut fingers of levain bread.
Note: Rather than discard the solids right away, I
prefer to reserve them in another bowl and strain them again after the
first pass: I find I can usually strain out a little more liquid after
giving them this short resting time.
Do you have a recipe you'd like to share? Let us know!
For more information, see our
Recipes web pages.
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Warmly,
The Staff of Waltham Fields Community Farm
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Amanda Cather, Farm Manager
Meg Coward, Executive Director
Debra Guttormsen, Administrative and Finance Coordinator
Paula Jordan, Children's Learning Garden Assistant
Jonathan Martinez, Assistant Grower
Dan Roberts, Farm Crew
Erinn Roberts, Assistant Grower
Andy Scherer, Assistant Farm Manager
Mark Walter, Children's Learning Garden Coordinator
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Waltham Fields Community Farm