Waltham Fields Community Farm
Week 12 of 20
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In This Issue
A free event on the farm!
Activities, games and demos for all ages, celebrating local agriculture and kicking off Massachusetts Harvest for Students Week. 
Live music by Royer's One Man Band!
The barn will be open & will be selling products as well as a selection of our produce!
Pick-your-own carrots!
Trolley transport from downtown Waltham!
Wednesday, August 24-Oct. 19, 2:00-6:30PM
Thursday, August 25-Oct. 20, 2:00-6:30PM
Saturday, August 27-Oct. 22, 9AM-2PM
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.
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)

green bell peppers
fresh eating onions
summer squash
swiss chard

Pick Your Own (PYO): 
Parsley, basil, cherry tomatoes, plum tomatoes, husk cherries, chiles, tomatillos & Perennial Herb & Flower Garden

We have a ton of great recipes on our website, including many different suggestions for okraClick here to check them out!
Week 12: Make Hay
Allison Ostrowski, Field Crew

This week has been mostly filled with harvesting.  Greenhouse seeding has ended and transplanting is infrequent.  Our days are spent bringing in the abundance from the fields.  On Wednesday we harvested the last of the potatoes by hand and fork.  The chard continues to be big and beautiful.  We're harvesting watermelon from our field in Weston as they ripen, and the coyotes seem to have enjoyed some cantaloupe.  Hopefully they'll leave us some!  The tomatoes, bell peppers and eggplant are absolutely prolific right now.  Green beans are back in pick-your-own, as well as the cherry and plum tomatoes, chili peppers, husk cherries and herbs.  I'm sure I'm missing something.  There is a lot growing right now!
Mid-August has some people bemoaning the last days of summer - the coming of shorter days and cooler nights that signal fall.  Maybe that's why the plants are producing so much fruit.  They've been around enough farmers to know the saying "make hay while the sun shines."  Maybe they know that this season, with its intense heat and sunshine will pass into fall, and that fall will turn to winter.  They are making the most of what is left of summer.  I think we should all take their cue. 
Having said that, I have to confess I've started bemoaning the end of summer too.  This is my first season farming, and I'm not looking forward to its end.  I'm grateful to have found this place, these people and to be able to learn while I work.  But, for now, I will enjoy the rest of the season, picking tomatoes and proverbially making hay, knowing that another farm season is in my future.    

Being a part of the local food system is empowering whether you work on a farm or not.  We are all a part of the local food system.  While working on the farm seems to suit me, I know it wouldn't suit everyone.  The hard work, fresh air, sometimes brutal heat and sunshine (or rare, much needed rain) have been great reasons for me to get out of bed in the morning.  Relying less on the industrialized food system and food grown thousands of miles away is another reason I love farming.  Keeping food production closer to home has many benefits and I'd like to thank all of you for making that step and supporting our work.  We couldn't do it without you. 

For the Farm Crew,
Hundreds of pounds of tomatoes

Harvesting tomatoes
Abundant eggplant harvest

Frozen Fire Grilled Pizza Crusts from Top This! 
in Providence, RI
With well-defined grill marks and the aroma and flavor of the grill, these crusts let you make restaurant quality grilled pizza right in your own home oven or on your outdoor grill. The only limitation to Top This! Pizza Crusts is the cook's imagination! All you need is your favorite pizza toppings from your CSA share!

All of our retail products are available for sale to the public. For our own produce offerings, we prioritize giving shareholders a good return on their investment and meeting our food assistance goals (22% of what we grow - which should amount to $80,000 of produce for low-income households this year)
Early in the season, crops for sale to the public will be those that we have an abundance of, and later in the season, if production is going well, we hope to operate as a full-fledged farm store with a wide range of vegetables available to the public during our weekly CSA distribution hours.
Caprese Pasta
Serves 4

  • about 2 pints of cherry or small vine tomatoes, rinsed and pat-dried
  • 4 cloves of garlic, peeled and smashed
  • 2 tablespoons of olive oil, plus more for drizzling at the end
  • salt and black pepper
  • about 16 oz. pasta (check out the varieties of pasta from Valencenti Farms in the barn store)
  • ¾ cup of fresh basil, chopped
  • 10-ounces of fresh mozzarella (we sell Maplebrook Mozzarella in the barn store), drained and chopped into small pieces
  • ½ cup of Parmesan cheese, freshly shredded
  1. Heat the oven to 400 F degrees. Line a sheet pan with parchment paper.
  2. Spread the tomatoes and garlic into the sheet pan. Drizzle them with 2 tablespoons of olive oil and sprinkle them with 1 teaspoon salt and ½ teaspoon of black pepper. Roast them in the oven for 13-15 minutes.
  3. Meanwhile, cook the pasta according to package instructions. When cooked, reserve a cup of its liquid and drain.
  4. To assemble: Place the cooked warm pasta, roasted tomatoes, chopped basil, and mozzarella into a large bowl. If for some reason the pasta dries, use a little bit of the reserved liquid.
  5. Give it a gentle toss making sure all the ingredients are equally distributed within the bowl. Taste for seasoning and add more if it is necessary.
  6. When ready to serve, drizzle it with olive oil and sprinkle each portion with grated Parmesan cheese.

What's In The Share
Each Tuesday we'll send out a CSA newsletter letting you know our best guess for what will be in the share, for the items we're harvesting for you as well as for pick-your-own (PYO) crops. All shareholders need to check in with us in the Distribution Barn before picking up their share. Notice and respect the amounts indicated for the vegetables in the barn & in PYO and do not take the same vegetable twice unless otherwise advertised. 

If it's your first time picking up a CSA share let us know when you check in and we'll help guide you through your first pick up. Also, please feel free to ask us questions anytime. We're here to help you!

Bring Your Own Bags or a Box
Please remember to bring your own bags or a box to the farm to pick up your CSA share! We strongly encourage the use of reusable bags/boxes for all vegetables on the farm. If you forget your bags or want some really great ones, we have reusable Waltham Fields Tote Bags for sale in the barn for $4, with proceeds supporting our food assistance & education programs. 

Pick-Your-Own Crops
All shareholders are welcome to pick-your-own anytime during daylight hours, and you don't have to do your PYO when you pick up the rest of your share. Like last year, each PYO crop will have a number assigned to it. We'll have sheets of paper available each week with a map and a list of crops that are available to harvest on it, along with where the crops are located and the amount allowed and harvest tips. PYO sheets will be available at all times at the PYO stand on the south side of the Distribution Barn. Please respect the quantity and limits so that there is enough for everyone!

If You Need to Miss A Pick Up
If you can't pick up a share one week, we are not able to allow you to double up on another week. But you can send friends or neighbors to get your veggies on any week you can't make it yourself. Have them check in under the last name of the primary shareholder for your share. You don't need to let us know they're coming. They will just check in under your name at the CSA barn. If no one picks up your share, the veggies will be included with our weekly donations to hunger relief organizations. 

For Those Splitting a Share
If you are splitting a share, please remember that you need to pick up the whole share at one time each week. It is NOT acceptable for one partner to come at one time and pick up half the share and another to get the other half later. You'll need to coordinate with your share partner to figure out how to divide the share up, either by taking alternate weeks, meeting up at the farm to pick up the share together, etc. 

Dogs on the Farm
Dogs are welcome on the farm but are not allowed in the CSA barn or in the vegetable fields per health department regulations. Dogs must be leashed and owners must clean up after them. 

Share Pick Up Questions
More questions about share pick up? Check out our CSA FAQs! You can also contact Lauren Trotogott, our Distribution Coordinator. 
Quick Links
Waltham Fields Community Farm Staff

Year-Round Staff:
Shannon Taylor, Executive Director
Marla Rhodes, Volunteer & Development Coordinator
Erinn Roberts, Farm Manager
Anna Kelchlin, Assistant Farm Manager
Alexandra Lennon-Simon, Education & Outreach Manager
Lauren Trotogott, Distribution Coordinator
Kamelia Aly, Bookkeeper & Office Coordinator

Seasonal Staff:
Assistant Grower: Janelle Plummer
Greenhouse Production Supervisor: Naomi Shea
Equipment Supervisor: Dan Roberts
Field Crew: Heidi Blake, Stacey Daley, Allison Ostrowski, Andre Tufenkian
Weed Crew: Annie Carter, Jenny Grossman, Jack Spiva, Rebekah Waller
Learning Garden Educators: Autumn Cutting, Alannah Glickman, Jack Leng
CSA Assistant: Danielle Barmash

240 Beaver Street
Waltham, MA 02452