Waltham Fields Community Farm
WINTER SHARE NEWSLETTER 2016
Final Pick-Up                                                          Like us on Facebook  Visit our blog 
 
In This Issue
WINTER CSA SHARE PICK UP DATE
 
SATURDAY, DECEMBER 3RD: 12 - 4pm


IMPORTANT LOGISTICS
Your share was purchased with the pick up dates & times provided and the stipulation that you (or a designated friend, neighbor or family member) will make the pick up.

1.  Come to the CSA barn to gather your vegetables. Winter shares work just like summer shares, with one exception:  instead of choosing your favorite items, you get to take home
all the items we harvest for you.     

2. 
Important:  bring  bags and/or boxes to carry your bounty away! We will not provide bags or boxes at share pickups.   

3.  It will probably take you 20-30 minutes to pack up your winter share, so be sure to arrive at the farm with enough time to weigh your veggies, talk to your farmers and fellow shareholders and enjoy the beauty of the season. We have plenty of vegetables for all of the shares. If it works with your schedule, you don't have to arrive as soon as we open; your pick-up will be more enjoyable later on (no waiting for scales or veggies)!  

4.  Winter share root crops are unwashed so they'll keep better, so make sure you bring containers you don't mind getting dirty. Recycled plastic bags are great for weighing washed as well as unwashed vegetables.  

5. Bring cash, credit card, or checkbook too - for pre-orders and additional products for sale, including local cheese, bread, fruit and TRILLfoods sweets. 

Contact Lauren if you have any questions or concerns. 

Removing old layers of plastic from one of our greenhouses to reskin with new plastic.
WHAT'S IN THE SHARE

beets
cabbage
carrots
garlic
kale
kohlrabi
lettuce
onions
parsnips
potatoes
storage radish
tatsoi
butternut squash
 
BRING YOUR OWN BAGS AND/OR BOXES!

PRODUCE INFO AND STORAGE TIPS

 

Click Here for Produce Info and Recipes from our website. 

 

Click Here for Vegetable Storage Tips, a great resource from Wolf Pine Farm. 

 

WHAT'S IN THE BARN

In addition to items pre-ordered for pick-up & payment at this last share, we will also be selling the following items, while supplies last:

MULLING SPICE KITS from Curio Spice Company in Somerville, MA

FROZEN WILD BLUEBERRIES from Blue Sky Produce in Phillips, ME

SHRUBS & SYRUPS from Bug Hill Farm in Ashfield, MA 

POULTRY, BEEF & PORK from Chestnut Farms in Hardwick, MA

GOAT MEAT from Locust Knoll Farm in Sterling, MA

SMOKED MAPLE SYRUP from Sugarbob's Finest Kind in VT

COCOACAKES from Effie's Homemade in Hyde Park, MA

RASPBERRY INFUSION from Silferleaf Farm in Concord, MA

PEPITAS from Stony Brook Wholehearted Foods in Geneva, NY

LOCAL HONEY from Carlisle Honey in Carlisle, MA

LOCAL MAPLE SYRUP from Harms Family Farm in Brookfield, MA and The Warren Farm in North Brookfield, MA

FRESH BAKED BREAD from Clear Flour Bread Bakery in Brookline, MA

FRESH MUSHROOMS from Fat Moon Farm in Westford, MA

SMOKED FISH from Boston Smoked Fish Company

CHEESE from Westfield Farm in Hubbardston, MA & Smith's Country Cheese in Winchendon, MA
GET YOUR TRILLS - POP-UP AT PICK-UP 

For the 4th year, longtime Farm Friends Jackie and Laurie of Trillfoods bring you their irresistible and beautifully crafted "sweets worth savoring" -- like Sparkly Chocolate Earthquakes, Coconut Macaroons, Verrry Raspberry Squares and honey-edged BEEZcotti wafers -- to our final pick up, December 3rd. All Trills feature local ingredients. Buy a bag for home or for a gift, or select your favorite Big Trill from the cookie jar.

BONUS: Trill contributes 20% of your purchase directly to the farm!


FLATBREAD PIZZA FUNDRAISER

 in Davis Square, Somerville
When: Tuesday, December 13th, 4-9pm
What: Come out for a fun evening of pizza and bowling. A portion of pizza sales benefits the farm!
 
Serves 2-3
Prep Time: 10 mins
Cook Time: 25 mins

INGREDIENTS

½ savoy cabbage (or green cabbage or kale)
3 medium sweet potatoes
1 apple
1-2 tbsp pumpkin seeds

For dressing:
2 tbsp extra-virgin olive oil
1 tbsp tahini
1 tbsp honey

INSTRUCTIONS
  1. Oven to 200 C (400 F). Prepare baking tray to roast the sweet potatoes.
  2. Peel the sweet potatoes and cut in small cubes. Put on the tray and drizzle with olive oil and salt.
  3. Roast for about 25 min until nice and soft. Remove from the oven and allow to cool.
  4. Cut the cabbage and slice it in small pieces. Peel the apple and cut in cubes.
  5. In a large salad bowl combine cabbage, roasted sweet potatoes, apple and pumpkin seeds.
  6. Drizzle with dressing and enjoy!
CLICK HERE FOR MORE RECIPES AND PRODUCE INFO
Quick Links

Seasonal Staff: 
Janelle Plummer, Assistant Grower
Naomi Shea, Greenhouse Production Supervisor
Dan Roberts, Equipment Supervisor

240 Beaver Street
Waltham, MA 02452