Waltham Fields Community Farm
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CSA NEWSLETTER 2015
LAST CSA PICK UP WEEK!
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WINTER CSA SHARES STILL AVAILABLE
Winter Vegetable Shares with 3 pick-ups (November 7th & 21st and December 5th)
for just $200. Receive cool weather greens at the first pick up and winter storage crops throughout, such as carrots, onions, potatoes, winter squash, turnips, cabbage and beets that will last you through winter and into spring. There will be pre-order forms sent out for other retail items for sale like cheese, fresh baked bread and possibly apples and other festive treats!
Click here for a full description of all our our share options, including the Winter Share.
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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):
carrots green cabbage napa cabbage collards escarole fennel kale loose mustard greens kohlrabi lettuce yellow onions scallions potatoes tatsoi salad turnips
Pick Your Own (PYO): Broccoli raab
Remember to only pick the amount listed on the PYO description sheets found at the PYO Station and follow the signs & directions in the field. A taste or two is okay while you're picking but in order to have enough for all 500 shares, please follow the allotted amount.
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by Erinn Roberts, Farm Manager
This is the final week of the summer CSA. Obligingly, the weather and light have made abrupt changes themselves, ushering in the end of our season together. The golden sunlight at 4pm yesterday was beautiful but weak and waning. A heavy frost, even ice, lingered in the long shadows in the fields throughout the morning after a low of 23 degrees on Sunday night. NOAA has officially called the end of the growing season. We're moving towards our darkest day, more rapidly now it feels, only to immediately begin the tilt, orbit and rotation to our longest one once we reach it. This winter, we'll hash out the lessons we've learned from this season and get some much needed rest, readying to greet you again next year, when we're just days away from the summer solstice. Thank you for being a part of this farm and this CSA; I hope that the season was as enjoyable and delicious for you as it was for us. And if you're already feeling nostalgic and aren't quite ready for the CSA to end, sign up for a winter share and enjoy the festivities of a different season on the farm. We'd love to see you out here again! In the meanwhile, take a moment to savor Mary Oliver's poignant articulation of this transitional time of year. Stay warm, be well and know that we are grateful to have you as a part of the Waltham Fields community.
Fall Song by Mary Oliver
Another year gone, leaving everywhere its rich spiced residues: vines, leaves, the uneaten fruits crumbling damply in the shadows, unmattering back from the particular island of this summer, this NOW, that now is nowhere except underfoot, moldering in that black subterranean castle of unobservable mysteries - roots and sealed seeds and the wanderings of water. This I try to remember when time's measure painfully chafes, for instance when autumn flares out at the last, boisterous and like us longing to stay - how everything lives, shifting from one bright vision to another, forever in these momentary pastures
From the Farm Crew, Erinn
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Sodas, Seltzers & Cold Brewed Tea - End of Season Sale!
FYI: Due to the chilling temperatures and season, we will not have eggs in stock this week in the barn.
All of our retail products are available for sale to the public; the Farm Stand is also now open with our own produce for sale to the public. Tell your friends! For our own produce offerings, we prioritize giving shareholders a good return on their investment and meeting our food assistance goals (20% of what we grow - which should amount to $80,000 of produce for low-income households this year).
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ESCAROLE SOUP
Ingredients
- olive oil
- 1 bay leaf
- 1 small yellow onion, diced
- 1 cup carrot, roughly chopped
- 3 cloves garlic, minced
- 1 head escarole, thoroughly washed and chopped
- 1/2 cup Arborio rice, or orzo
- Kosher salt and freshly ground black pepper
- 1/2 pound sweet or hot ground Italian sausage
- 4 cups chicken broth
- 4 cups water
Method
In a large soup pot over medium heat saute onions, carrots, garlic, and bay leaf in olive oil. Season with salt and pepper. When the vegetables are glossy, add the escarole, rice, sausage, broth and water. Stir, breaking up sausage into small pieces, cover, and reduce heat to low; cook for an hour, until the greens are wilted and the rice is creamy. Serve with crusty bread and table wine.
FALL RECIPES
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Waltham Fields Community Farm Staff
Year-Round Staff:
Claire Kozower, Org. Assistant
Seasonal Staff:
Assistant Grower: Anna Kelchlin Farm Assistants: Tim Cooke, Dan Roberts, Naomi Shea Farm Stand Assistant: Leo Martinez Field Crew: Anna Hirson-Sagalyn, Roy Kresge, Jack Leng, Claire Penney, Evan Rees Learning Garden Educators: Sadie Brown, Autumn Cutting, Rebecca Fennel, Alannah Glickman
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