Waltham Fields Community Farm
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CSA NEWSLETTER 2014
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Week #3 of 20
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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. BRING YOUR OWN BAGS!
In the Barn (Picked for You):
Lettuce, Spinach, Squash, Beets, Fennel, Kohlrabi, Collards, Kale, Chard, Radish, Napa Cabbage, Endive, Escarole (SEE RECIPE BELOW), Bok Choy, Garlic Scapes, Scallions, Green Garlic
Pick Your Own (PYO): Perennial Herb Garden, Sugar Snap Peas, Shelling Peas, Cilantro, Dill
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WHAT'S IN THE BARN
Chestnut Farms Sweet & Hot Italian Ground Pork
Chestnut Farms is a family livestock farm located in Hardwick MA. They work hard to preserve agricultural traditions that have existed in New England for generations. Their animals are all naturally raised; free of hormones and antibiotics. They are dedicated to being a model of sustainability for themselves, their animals and most importantly their land. They raise high quality, pasture-fed beef, lamb pork and poultry.
Come get some Sweet & Hot Italian ground pork to add to your breakfast scramble, pasta sauce, or taco night!
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NOTES FROM THE FIELD
This past Saturday, we experienced the Summer Solstice, our longest day of the year in the Northern hemisphere - and what a day it was on the farm. Over 20 people came out for our first-ever Crop Mob mass weeding event, shareholders picked peas and herbs together, and family members came by to visit staff and enjoy a stroll around the fields, admiring the beauty and our hard work. Here's a favorite poem to honor of this special time of year: The Summer Day Who made the world? Who made the swan, and the black bear? Who made the grasshopper? This grasshopper, I mean-- the one who has flung herself out of the grass, the one who is eating sugar out of my hand, who is moving her jaws back and forth instead of up and down-- who is gazing around with her enormous and complicated eyes. Now she lifts her pale forearms and thoroughly washes her face. Now she snaps her wings open, and floats away. I don't know exactly what a prayer is. I do know how to pay attention, how to fall down into the grass, how to kneel down in the grass, how to be idle and blessed, how to stroll through the fields, which is what I have been doing all day. Tell me, what else should I have done? Doesn't everything die at last, and too soon? Tell me, what is it you plan to do with your one wild and precious life? - Mary Oliver
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Braised Escarole with Garlic and Lemon
Recipe courtesy of Tyler Florence at FoodNetwork.com
Total Time: 45 minPrep: 20 minCook: 25 minYield: 4 servings
Level: Easy
Ingredients
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
Directions
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
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CSA PICKUP DATES AND TIMES
Please Note New Hours This Year!
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, June 11-Oct. 22, 2:00-6:30 PM
Thursday, June 12-Oct. 23, 2:00-6:30 PM
Friday, June 13-Oct. 24, 2:00-6:30 PM
Saturday, June 14-Oct. 25, 9 AM-2 PM
Any shareholder is welcome to pick up on any of the above days! You don't have to let us know when you're coming. Feel free to switch back and forth from week to week if that works best for you, or choose a day and stick to it for most of the season. We'll be happy to see you whatever day you come to the farm.
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Waltham Fields Community Farm StaffClaire Kozower, Executive DirectorMarla Rhodes, Development CoordinatorAmanda Cather, Farm ManagerZannah Porter, Assistant Farm ManagerAlexandra Lennon-Simon, Education and Outreach CoordinatorLauren Trotogott, Distribution CoordinatorRebekah Lea, Bookkeeper/ Office CoordinatorHector Cruz, Assistant GrowerAnna Kelchlin, Assistant GrowerJohanna Flies, Brett Maley, Naomi Shea, Farm AssistantsMartha Dorsch, Farm Stand AssistantLaurie Young, Field Crew LeaderRae Axner, Daniel Clifford, Ruby Geballe, Paul Weiskel, Field CrewAlice Fristrom, Zack Pockrose, Evan Rees, Laura Stone, Weed CrewNatashea Winters, Learning Garden EducatorKimi Ceridon, 4H Club LeaderMatt Crawford, Outreach Market ManagerCassandra Baker, Alisa Feinswog, Forest Foundation Summer Internshttp://www.communityfarms.org240 Beaver Street Waltham, MA 02452
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