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Waltham Fields Community Farm
CSA Newsletter #13
August 30, 2010
In This Issue
CSA Summer Schedule
What's in the share this week
Pick-Your-Own Crops
Oven-Roasted Tomato Sauce
Fresh Corn Saute with Tomatoes, Squash, and Fried Okra
Indian Ratatouille
Notes from the Field
Upcoming Programs/Events
  
Please join us...
 
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Check out our 2010 Program Brochure!!!
 
For more information about out programs, see our website.
 
Fun on the Farm/ Agricultural Journaling
Thursdays 3:30 - 5pm
Kids of all ages, join us for free play and occasional old-fashioned games on the farm, while your parents pick up their shares and chat with other members. Bring a nut-free snack to share if you're so inclined. Mobile meet up: Just look for the kidpack!
 
Agricultural Journaling  Have a yen to capture the unfolding of the agricultural season from week to week? Bring sketchbooks, drawing implements, watercolors, camera or what have you. (Also a camp chair, if you don't like standing or sitting in the dirt.) All ages. Meet-up: Check in with Natasha; she'll know where we are.
 
Check in with Natasha at the distribution shed. 
 
Questions? Contact Anastacia.
 
Jointly organized by A-OK Home Learners, Purple Giraffes 4H and Waltham Fields Community Farm CSA. Any member of these three groups is welcome to attend!
 
For more information about all our programs, see our website.
Recipes
Do you have a recipe you'd like to share? It's okay if you've found it on another website, we'll give that site credit! :) Don't be shy -- let us know!

Looking for ideas on how to prepare Farm produce?! We have a wealth of possibilities for you! See our Recipe pages.
Compost at the farm
Pease add to our compost pile! Just look for the pile labeled "Add compost here"!
 
You know the drill: please bury your scraps and/or cover them with leaves from the nearby leaf pile. No meat scraps, no whole bread loaves. Biodegradable serving-ware from picnics or parties needs staff approval.
Summer CSA Distribution Days 
 
Tuesdays 3-7 PM
Thursdays 3-7 PM
Saturdays  8 AM-12 noon
Quick Links
What's in the share this week...
 
okraPlease 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.  
 
  • Tomatoes
  • Peppers
  • Potatoes (from Picadilly Farm)
  • Eggplant
  • Okra
  • Sweet peppers
  • Onions
  • Chard or Kale
  • Greens
  • Carrots
  • Cucumbers
  • Summer Squash
  • Zucchini
Need recipe ideas for some of the farm produce listed above!? See the Produce information and recipe pages on our website.
 
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Apple shares begin this week. Check with distribution coordinators or any farm staff for questions you might have.
 
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Reminder: Dogs are welcome on the farm but please keep them leashed, away from the distribution shelter and out of the PYO fields.



Pick-Your-Own Crops
 
TomatillosYou are welcome to harvest the PYO portion of the share during any daylight hours, 7 days a week. Please check the board at the little red kiosk for information on amounts and locations. Remember, you can pick one time per week but it doesn't necessarily have to be at the same time you are picking up your share.  

 

  • Basil 
  • Parsley   
  • Tomatillos
  • Husk Cherries 
  • Edamame 
  • Herbs 
  • Flowers 
  • Hot peppers

Reminder: Please check the PYO board before picking
 
Please return any pint and half pint containers you have at home, we are happy to reuse them.
Oven-Roasted Tomato Sauce
 
Every ingredient in this recipe is available from the farm right now! 
 
Member/Shareholder Brian writes in: Here is the link to the recipe I am using for tomato sauce... It recommends using jalapeno peppers, but I am using Aji Dulce instead (my kids don't like the extra heat).
Fresh Corn Saute with Tomatoes, Squash, and Fried Okra
 
From member/shareholder Lynn who says "Just wanted to share this recipe that I made last week - it pretty much uses all of the veggies we've been getting lately all in one dish!" Adapted from Bon Appetit, June 2006. Makes 4 to 6 servings.
 
Ingredients
1/2 cup cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
12 oz. cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Preparation
Mix cornmeal and 1/4 teaspoon cayenne in small bowl.  Add okra and toss lightly to coat.  Pour okra into sieve and shake off excess cornmeal.

Heat 4 tablespoons oil in heavy large skillet over medium heat.  Add okra and saute until coating is golden brown, stirring occasionally, about 6 minutes.  Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper.  Wipe out skillet.  Heat remaining 2 tablespoons oil in same skillet over medium heat.  Add corn, squash, and garlic; saute 2 minutes.  Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes.  Mix in okra, cilantro, and green onions.  Remove from heat.  Season to taste with salt, pepper, and more cayenne, if desired.
Indian Ratatouille
 
A note from member/shareholder Matt: I wanted to share my first attempt at a recipe - I have made this at home a few times with this spice mixture ... don't worry if you don't have kalonji, also called nigella seed I believe.  But you can find nigella in the Armenian markets on Mt. Auburn Street, and kalonji in the Indian markets on Moody Street.
 
1/2 tsp cumin seed (or more)
1/2 tsp fennel seed (or more)
1/2 tsp mustard seed (or more)
Scant 1/2 tsp fenugreek
Scant 1/2 tsp kalonji
2 tbsp light oil (canola, etc.)
1 1/2 inch cube of ginger, diced finely
1 onion, diced
I large eggplant, peeled and cut into 1 inch cubes
1-2 zucchini - peeled if you wish, 3/4 inch dice
3-4 large tomatoes - peeled if you wish, diced
6-7 tomatillos, diced
1 Hungarian pepper, seeded, diced (can use more or different hot peppers as you like) - if no hot peppers, try cayenne pepper to taste.
Brown rice
Salt and pepper
 
Pre-heat oven to 400, and will leave it up to you to prepare the brown rice.
 
Prepare the eggplant:  Once you have cubed the eggplant, add 1-2 tsp of salt, toss and set in a colander; let it drain for 20 mins to an hour.  (You can use this time to prepare the other ingredients)  Once the eggplant has started releasing water, rinse thoroughly to get off the salt, then use your hands to squeeze the eggplant until it has a spongy consistency, getting more water out of the cubes.  Toss with olive oil enough to coat, add some black pepper, set on a baking sheet in the 400 degree oven and roast until just tender, using a spatula to turn the pieces every 5-10 minutes or so.  Should take roughly 20 minutes. 
 
While the eggplant is in the oven, use a deep wide pan, pot or wok and add the oil, getting it shimmering and hot, but not smoking.   Once very hot, add the five spice mixture and stir for a few seconds, then add the ginger and onion.  Turn down the heat to med-high, and saute until the onions just start to brown (about 5 minutes).
 
Next add zucchini, and saute for about 3-4 minutes, until it just starts to get tender.  Then add the chopped hot pepper and tomatillos.  Saute for a few minutes more until the zucchini is fully cooked.  Add the tomatoes, stir and cook until they begin to break down.  The tomatillos will have totally broken down at this point, so you should have a creamy tomatoey sauce.  If things are looking a bit dry, add another diced tomato or two.  Add salt and pepper to taste.
 
Remove the eggplant from the oven and add to the pot. Give a couple of stirs and you're done.  Spoon over rice.
 
Couple of additional suggestions: After the eggplant is done roasting, I turned on the broiler and browned them a bit at the end, right before they went into the main dish.  You can also grill the eggplant. Feel free to add any herbs you like, such as basil, parsley and thyme; a bit of garlic would be fine too - would add the garlic just before the zucchini. A sprinkle of fresh-grated parmesan or a dollop of Greek yogurt may be yummy too.
 
Hope you enjoy!
Notes from the Field
 
After 5 inches of rain, we can finally breathe a sigh of relief! It seems as though all of Augusts' rain came in one event. Although we'd prefer a nicely timed inch or so per week, in a summer like this we'll take whatever we can get! 
 
flowerThat said, slogging through wet fields hunting for cucumbers and squash that refused to grow in cool weather brought flashes of 2009 to mind. After 4 days of drizzle, rain and high temperatures in the 60's, I've come to realize that I'll take a hot, dry summer like this over a wet, cool summer, any year. This summer has certainly had its challenges but every tomato, cantaloupe or pepper seems worth it. It's funny how this pattern of hot weather we were in has actually become normal; cold, wet and rainy just seems strange. I guess over time we accept things, adapt to the situation and just keep moving forward. 
 
It looks like my theory will be put to the test this week with 90's forecast across the board. Last week's cool weather was a reminder of what's to come, but summer isn't finished yet.
 
For the Farm Staff,
Andy
 
Office/Admin Staff:
Claire Kozower, Executive Director
Marla Rhodes, Development Assistant
Debra Guttormsen, Administration and Bookkeeper 
Amanda Cather, Special Projects Coordinator
Dede Dussault, Student Intern
 
Farm Staff:
Andy Scherer, Farm Manager
Erinn Roberts, Assistant Farm Manager
Amy Cook, 1st year Assistant Grower
Dan Roberts, 2nd year Assistant Grower
Weed Crew: 
Kenny Darling, Ruby Geballe, Jeremy Gillick, Caitlin Watson
Field Crew:
Darin Faber, Brad Leatherbee, Marcy Taubes, Becky Tisbert
Ruby Geballe, Outreach Market Intern
 
Education Staff
Jericho Bicknell, Education and Outreach Coordinator 
Alex Lennon-Simon, Learning Garden Educator
Paula Jordan, Learning Garden Educator
Rebekah Carter, Learning Garden Intern
 
Waltham Fields Community Farm | 240 Beaver Street | Waltham | MA | 02452