|
September 10, 2012
| CSA Distribution Week #14
|
|
|
|
|
Waltham Fields Community Farm
CSA Newsletter
 
|
|
|
|
What's in the shares this week | |
This list is prepared before we harvest 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.
Mix-and-Match nine items this week from the following list:
Kale: Kale should be around for most of the rest of the season. Enjoy all three 'Red Russian', 'Winterbor' (curly) or 'Dinosaur' (Tuscan) varieties!
Swiss Chard: Colorful and packed with folate, vitamins A, K and C, magnesium, potassium and fiber, chard is one of the healthiest vegetables we grow.
Collard Greens: Tender and delicious, collards are an underappreciated member of the greens family. Give them a try -- they'll be around for the rest of the season.
Carrots
Zucchini: Beginning to wind down now, our zucchini this season has been beautiful, abundant and consistent. Enjoy its final few weeks.
Lettuce: A mix of greens and reds
Eggplant: Long, thin 'Orient Express', dark purple 'Italian' style globes, and tiny, beautiful 'Fairy Tale' eggplant are all tasty on the grill, in baba ganoush, or in ratatouille. All are on rotation on the stand this week.
Red Bell and 'Italia' Peppers: All are sweet and delicious raw or in your favorite recipe.
Green peppers: It's perfect weather for warming chili or ratatouille; green peppers are essential in both!
Tomatoes: Still coming, but these cool nights may mean this is their last hurrah. Even though late blight took down many of our heirlooms early in the season, we can't complain -- what a tomato year it turned out to be!
Okra: Delicious on the grill, or in stews and gumbos on these cooler evenings!
Mustard Greens: A spicy addition chopped into a salad, also great sauteed with some garlic, tomatoes and lemon juice!
Cabbage: The harvest isn't getting any lighter. We've got some beautiful heads of fresh, tasty cabbages ready to come out of the fields. You can make cabbage rolls, a tasty grilled cabbage slaw, or an autumnal salad -- there are lots of options for these sweet, crisp beauties!
Napa Cabbage: Kimchi, hot and sour soup, tasty summer rolls or sweet slaw are just a few ideas of great seasonal meals to make with napa.
Kohlrabi: Kohlrabi can be used in a curried couscous salad, a summery compote, or a tasty salad as well as just peeled, sliced, and dipped in your favorite spread or dressing.
Escarole: You may remember escarole from such seasons as springtime. It's still just as delicious and just as versatile -- wilt it for an easy weeknight side dish alongside a steak or country ham, or make it into a delicious salad with oranges and walnuts. There are many delicious ways to use this farmer's favorite.
Radishes
Salad Turnips: These round white beauties are great raw, simply sliced on a crudite plate, or roasted in a hot oven until the outsides are brown and crispy and the insides are what Dan calls "molten sweet turnip". That's right, turnips are delicious!
Potatoes: Keep the taste of summer going with a delicious potato salad, or just stock up on this staple!
And farmers' choice of a few surprises throughout the week!
Pick-your-own crops this week: Please note that when harvesting pick your own, you'll often find the easiest and most abundant picking at the middles and far ends of the beds.
- Perennial garden herbs
- Basil
- Dill
- Parsley
- Green beans -- the final crop of the year is on!
- Hot peppers
- Tomatilloes
- Husk cherries
- Cherry and plum tomatoes are winding down, but there are still some around!
- Flowers
- Raspberries: Spotted wing drosophila, the new scourge of the Northeast organic berry grower, is back. This tiny fruit fly lays its eggs in ripening fruit. You can soak berries in salty water to make larvae float to the top in order to use the berries in a recipe like raspberry freezer jam. The larvae are not harmful to consume, but most people prefer to forgo the added protein.
|
|
 |
|
Quick Links
|
WFCF CSA Info & Pickup Times
Weekday shareholders: Please remember to pick up on Tuesday or Thursday evenings! This becomes even more critical during the fall months. Email Amanda at the beginning of the week to request a one-time switch if you need to.
WFCF Recipes
|
|
Events and Programs
| |
Save The Date(s)
Waltham Farm Day
Sat., Sept. 22. 2-5pm. FREE event, no registration required. All are welcome!
Interested in Volunteering on Farm Day?
Contact Kim Hunter (781) 899-2403 x2
Seed Saving Workshop with WFCF member Brian Madsen. Sat., Oct. 20, 2-4pm. Registration required.
|
|
Salmon with Bok Choy
|
This is a favorite of our kids -- they like the bok choy almost as much as they like the salmon! Feel free to substitute other greens for the bok choy. -- Shareholder Susan.
Serves 4.
1 and 1/2 pounds salmon
3 T fresh ginger, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
3 T rice vinegar
2 T sugar
3 T soy sauce
2 medium bok choy (enough to make 4 cups of stem pieces and 4 cups of leaves) may substitute other greens
1/4 cup scallions, thinly sliced
1 t hoisin sauce
Pat salmon dry and place in greased pan, sprinkle with ginger and garlic. In a medium saucepan, bring broth, vinegar, sugar and soy sauce to a boil. Pour around salmon.
Bake salmon in a 375 degree oven until almost done (depends on the thickness, it should flake with a fork). Meanwhile, wash, trim, and cut bok choy into 1" pieces, keeping leaves and stems separate. Add stems to salmon and continue cooking.
When salmon is almost done, add the leaves and cook for a minute or two. Remove from oven. Put salmon on platter and add hoisin sauce to the liquid in the pan with the bok choy. Stir then pour over salmon on platter. Sprinkle with scallions and serve.
Do you have a recipe you'd like to share? We'd love to include it in our next newsletter! Please send it in to Susan Cassidy. And thanks in advance!
 | | Mustard Greens |
|
|
|
Help Wanted in the CSA Barn!
|
We're looking for an additional person to help out with our fast-paced CSA pickups on Thursday evenings. We seek a personable, organized helper who is available from 2-8 PM Thursdays through October 25. The ability to lift 35 pounds is a plus, but not essential for this position. Compensation is a share for the remainder of the season -- if you know of anyone who might be a perfect fit, please have them contact Amanda.
|
|
|
|
Waltham Fields Community Farm Year-Round Staff
Claire Kozower, Executive Director
Kim Hunter, Education & Volunteer Coordinator
Amanda Cather, Farm Manger
Andy Scherer, Gateways Field Manager
Dan Roberts, Field Manager
Erinn Roberts, Greenhouse & Field Manager
Marla Rhodes, Development Coordinator
Deb Guttormsen, Bookkeeper & Tech Coordinator
Assistant Growers
Sutton Kiplinger, Zannah Porter
Field Crew
Alison Denn, Anna Linck, Katherine Murray, David Taberner
Weed Crew
Becca Carden, Kathryn Cole, Annabelle Ho, Meghan Seifert
Learning Garden Educators
Rebecca Byard, Alison Dagger, Ian Howes
Work Sharers
Graphic Design, Neva Corbo-Hudak
CSA Newsletter, Susan Cassidy
Learning Garden Maintenance, Rebekah Carter
Container Garden, Dede Dussault
Perennial Garden Maintenance, Sabine Gerbatsch and Amy Hendrickson
Farm Work, Naomi Shea
CSA Distribution Coordinators: Joy Grimes, Natasha Hawke, Deepika Madan, Eileen Rojas, and Aneiage Van Bean
www.communityfarms.org 781-899-2403
|
|
|
|
|
Waltham Fields Community Farm | 240 Beaver Street | Waltham | MA | 02452 |
|
|
