Coming up at the Farm
Night Sky Viewing on the Farm, 8/20, Time TBA
A Field Full of Birds Family Program, 8/21 and 8/28, 9:30-11am
Children's Program Sign Up Sign Your Child Up Now! We still have a few openings in our summer Children's Learning Garden Program. Monday -Thursday, 9am-12pm, August 3-6 or 17-20. |
Recipes |
We love getting recipes from our shareholders!
Do you have a recipe you'd like to share? Don't be shy -- let us know! For more information, see our Recipe pages. |
A Note about Dogs on the Farm |
Thanks so much to all who are incredibly responsible with their dogs on the farm. |
Fun for the Kids |
Fun on the Farm, Tuesdays, 3:30 - 5:00 pm
Kids, please join us for free play, old-fashioned games, story hour (see above), nature drawing (bring supplies!) and a nut-free snack. About once a month, we'll do a special activity such as tour bee hives and chicken coops, inventory birds and insects, make cornhusk dolls and our famous Silly Olympics. Parents, nut free snack contributions would be great! Look for Anastacia near the distribution shed at 3:30.
|
CSA pickup schedule for the week
Tuesday, August 4 from 3-7 PM
Thursday, August 6 from 3-7 PM
Saturday, August 8 from 8 AM to 12 noon | |
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.
- Carrots -- remember to take tops off and place roots in a plastic bag to keep carrots crisp in the fridge
- Sweet yellow "Ailsa Craig" onions -- keep in the fridge for a couple of weeks, or at room temperature (with tops cut off) for a few days. Delicious grilled, sliced on burgers, or caramelized.
- Zucchini
- Summer Squash
- Cucumbers
- Red gold new potatoes
- Fresh garlic
- "Farmers' choice" of greens -- may include Swiss chard or kale
- Sweet corn from Verrill Farm
- Oriental and little "fairy tale" eggplant -- still coming in very slowly, but tender and delicious
- Green peppers -- first of the season; not many yet, but hopefully more on the way
- Baby fennel
| |
Pick-Your-Own Crops Shareholders are welcome to pick-your-own anytime during daylight hours. Please remember to always check the white board on the red kiosk for updated PYO information.
- Perennial herbs and flowers (including mint and thyme)
- Flat and curly parsley
- Genovese, purple and Thai basil
- Epazote
- Dill
- Cilantro
- Hot peppers
- Probably a few green, yellow and purple beans; we might be in between successions, but there may still be some to harvest.
|
Green Chili with Pork
Amanda writes: this is one of my favorite recipes this time of year, especially with ground pork from Chestnut Farms...
1 medium white onion, quartered 2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds 2 garlic cloves, peeled and smashed 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1/4 cup vegetable oil 1 lb ground pork 1/2 teaspoon ground cumin 1/4 teaspoon salt 1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained 1/3 cup finely chopped fresh cilantro
Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata
Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.
Gourmet February 2007
|
Notes from the Field
Once again, the farm crew dodged thunderstorms and INSANE rainfall (TEN inches in July, almost six inches above the average for the month) to finish a good week's work. Our fall broccoli, cauliflower, cabbage, beets, carrots and brussels sprouts are safely in the ground and growing well, our garlic is almost fully harvested and beautiful storage onions and shallots are still to come. Weeding and mechanical cultivation (killing weeds with tractors) are extremely challenging in a wet year like this one, and as you have probably noticed, we have one of the weedier farms in New England to deal with. Our weed growth is generally tapering off by mid-August, but this season our August weather is more like our usual July weather, and the weeds are responding in kind, with vigorous August growth that is hard for us to keep up with. Please feel free to pull a few weeds in the pick-your-own section as you move around the farm, or find your favorite crop and dig in for a few minutes. Sweet potatoes and brussels sprouts particularly need your help this week, along with basil and beans. It's a race against the clock every semi-dry day to get fall crops in, keep sensitive crops weeded, keep up with the harvest (especially our crazy carrots and cucumbers, for which we are extremely grateful this season!) and feed and fertilize crops that have been in the ground for a long time (hello, celeriac and leeks). Despite our best efforts with organically approved copper sprays, it looks like our third succession of tomatoes may succumb to late blight, the disease which farmer Dan Kaplan of Brookfield Farm calls "Old Testament bad." I saw some conventionally grown tomatoes at the Waltham Farmers' Market last Saturday, so it looks like they'll definitely be out there for you, but many organic farms are seeing significant losses across the area. We're waiting for some really good hot weather to ripen up the cantelopes and watermelons we see nestled among the vines in the field, and encourage our okra, peppers, and eggplant along. In the meantime, we're keeping up as best we can between the raindrops.
Enjoy the harvest, Amanda, for the farm crew | |
|
Warmly,
The Staff of Waltham Fields Community Farm |
Jericho Bicknell, Education and Outreach Coordinator Amanda Cather, Farm Manager Amanda Dumont, Field Crew Debra Guttormsen, Administrative and Finance Coordinator Paula Jordan, Spring & Fall Children's Learning Garden Assistant Sarah Kielsmeier-Jones, Field Crew
Jonathan Martinez, Assistant Grower
Blake Roberts, Outreach Market Intern
Dan Roberts, Assistant Grower Erinn Roberts, Assistant Grower Nina Rogowsky, Children's Learning Garden Teacher Andy Scherer, Assistant Farm Manager
Lina Yamashita, Summer Children's Learning Garden Assistant Ryan Yorck, Field Crew
| |
|