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Waltham Fields Community Farm
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CSA NEWSLETTER 2014
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Week #19 of 20  
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Order YOUR Bulk Winter Vegetables Here!
DEADLINE SATURDAY, OCTOBER 18TH AT 2PM!
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WHAT'S IN THE SHARE - Our Best Guess
This is our best guess at this point. Actual crops may vary from what's listed here due to a variety of factors.
In the Barn (Picked for You):
Broccoli, arugula, cauliflower, potatoes, winter squash, lettuce, kholrabi, cabbage, garlic, leeks, carrots,
purple top turnips, broccoli raab, tatsoi, radishes, & collards.
Pick Your Own (PYO): Perennial herbs & flowers, annual flowers, tomatillos, dill, cilantro, parsley, Swiss Chard & hot peppers.
Variety Info for Current PYO:
PLEASE RETURN OUR SCISSORS TO THE SHAREHOLDER STATION AFTER PICKING BRING YOUR OWN BAGS!
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WHAT'S IN THE BARN
All Cayuga Pure Organics, Stonybrook Roasted Pepitas, & Wake Robin Botanicals are 15% off this week!
YOUR PURCHASES HELP SUPPORT OUR COMMUNITY EFFORTS!
Waltham Fields Sweatshirts - light green, organic cotton/recycled fiber blend. Bring in the cool temps of fall with one of these cozy zip-ups!
Fresh Ginger Root grown by Assistant Grower, Anna Kelchlin
Fairland Farms - Organic Sweetened Dried Cranberries (North Attleboro, MA)
Westfield Farm - plain capri, chive capri, & Hubbardston blue cow cheese (Hubbardston, MA)
Sophia's Greek Pantry - honey flavored and plain yogurt (Belmont, MA)
Full Sun Company - sunflower and non- GMO canola oil (Middlebury, VT)
Autumn Hills Orchard - apples & other seasonal fruit (Groton, MA)
Niemi's Apiary - honey (Athol, MA)
Stony Brook - butternut squash seed oil and roasted pumpkin seeds (Geneva, NY)
Effie's Homemade - Oatcakes, Nutcakes, & Cocoacakes
Cayuga Pure Organics- All purpose flour, whole wheat bread flour, and cornmeal (Brooktondale, NY)
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OUR OWN FRESH GINGER ROOT FOR SALE
We are now selling our first harvest of fresh baby ginger in the barn! This is our first time growing ginger right here on the farm. We bought seed early in the spring, sprouted it in the green house, and then transplanted it in late May. This type of ginger takes about 6 months to grow in our climate and requires consistent watering, heavy fertilization, and patience. You can use baby ginger as you would mature ginger, but you don't need to peel it because of its thin skin. It is best used within the first couple days, but you can freeze it in any form, minced, sliced, etc. Baby ginger is quite tender and is great for making tea, pickling, or cooking in soup and stir fry. We are selling it at $12 per pound. Look for it in the Distribution Barn!
-Anna, Assistant Grower
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Notes From the Field
Youth Crew Reflections
Waltham Fields Community Farm's Youth Crew have been hard at work throughout the summer and fall harvesting vegetables, weeding, helping with volunteer groups, educating children, and working at the CSA Distributions and Outreach Market. For most of them, it was their first job. It has been such a pleasure working with them and seeing them learn about all the programs of this organization and about their possible future in the fields of agriculture and food justice. As the season winds down and their jobs draw to a close, four Youth Crew members offered these reflections on their work experience to share wit you all.
-Alex, Education and Outreach Coordinator
My time here with youth crew is one of the most precious memories that I will carry to the grave with me along with my extensive collection of Pokémon cards. I loved everything from the fresh morning air to the hairy zucchini leaves, to pulling out the amaranth stalks, to getting free food after a long day's worth of harvesting cucurbits.
-Annie
There is something so satisfying about getting dirty, having your hands in the earth. I couldn't get the dirt out from under my fingernails all summer, and I loved it. Whether we were harvesting squash and then putting it out for CSA distribution the next day or unpacking at the Outreach Market carrots we'd just picked, we could really see the results of what we were doing.
-Anna
I enjoyed working at the Outreach Market on Tuesdays because we got to help low-income families get great veggies for a low price. I know everyone who came was especially thankful to all the farmers who grew the veggies and the field crew who harvested them.
-Gabby
I never thought my first job would be working on a farm, and now I'm so glad it worked out that way. I've met some really cool people and being outside in the sun and harvesting mass amounts of cucumbers, squash, zucchini and more, surprisingly bonds people!
-Leslie
 | | Youth Crew serving up some delicious carrot salad at Farm Day. |
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INGREDIENTS
-2 large turnips (approx 8 oz) -1 TBS butter and 1 TBS butter -salt and black pepper
INSTRUCTIONS
-Cut turnips like lemon wedges (washed, but no need to peel). Place turnip wedges into a pot just wide enough to fit in a single layer. Add enough water to cover half way up the turnips.
-Add 1 TBS butter and pinch of salt. Simmer covered until almost tender. Finish uncovered until water is reduced by half. Stir in 1 TBS butter and add salt and black pepper to taste.
VARIATIONS
-Sweet: Add ¼ cup honey or brown sugar with water at beginning, simmer until turnips are tender, cook uncovered until sauce thickens. Stir in butter.
-Soy-Ginger: Add 1 TBS soy sauce, 2 tsp chopped fresh ginger and 1 TBS honey with water at beginning, simmer until turnips are tender, cook uncovered until saucy consistency. Stir in butter.
-Turnips and Greens: Same basic recipe but cook 2 to 3 cups chopped turnip or other greens with turnips.
-Smoked Polish Sausage: Saute ¼ to ½ lb sliced sausage in a bit of olive oil. Add turnips and water and follow basic recipe. You will likely not need additional salt or butter.
TIPS:
- The key to this recipe is to use just enough water so that when cooking is complete the
water/butter mixture has reduced and becomes quite flavorful.
- Chicken stock may be used instead of water for a richer flavor.
CLICK HERE FOR MORE RECIPES AND PRODUCE INFO |
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Brett Maley, Naomi Shea, Melanie Hardy - Farm Assistants
Martha Dorsch, Farm Stand Assistant
Rae Axner, Katie Bekel, Daniel Clifford,
Solomon Montagno, Paul Weiskel - Field CrewNatashea Winters, Danielle Gilde - Learning Garden EducatorsKimi Ceridon, 4H Club LeaderMatt Crawford, Outreach Market Managerhttp://www.communityfarms.org
240 Beaver Street
Waltham, MA 02452
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