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CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, September 13th, 2-6:30pm
Thursday, September 14th, 2-6:30pm
Saturday, September 16th, 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.
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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):
Arugula
Beets
Carrots
Lettuce
Kale
Collards
Chard
Bok choy
Scallions
Napa cabbage
Radish
Salad turnips
Tomatoes
Eggplant
Green peppers
Spaghetti squash
Delicata squash
Pick Your Own (PYO):
Cherry tomatoes, dill, cilantro, parsley, chiles, tomatillo, husk cherry, Thai basil, herbs from the perennial garden.
RECIPES
We have a ton of great recipes on our website, including many different suggestions for delicata squash! Click here to check them out! |
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YOGA ON THE FARM
When: THIS Saturday, September 16, 8:00-9:00am
Where: At the farm
What: Join Farmer & Yoga Instructor Anna Kelchlin for an hour-long Iyengar-based yoga class. Geared towards beginners, this class will focus on correct alignment and will incorporate various families of poses, to engage all ranges of motion. This class is open to people of all ability levels. Bring your own mat and towel! To register, click here.
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WALTHAM FIELDS WINTER SHARES FOR SALE
Winter shares consist of all your fall favorites, including winter greens, cabbage, onions, leeks, carrots, turnips, sweet potatoes, and other storage crops. We also provide a selection of winter squash and potatoes from partnering local farms. These shares are a delicious way to celebrate the late-season harvest and offer a bountiful Thanksgiving feast! Winter CSA shares are distributed on the following three Saturday afternoons:
Saturday, November 4: 12pm-4pm
Saturday, November 18: 12pm-4pm
Saturday, December 2: 12pm-4pm
Make sure that you are able to pick up on the specified days before you sign up for a winter share! Due to seasonal conditions, our flexibility is limited and we cannot meet the demands for holding unclaimed shares.
Can't remember if you've purchased a winter share already?
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NOTES FROM THE FIELD
Week Fifteen: Fall Crops
by: Erinn Roberts, Farm Manager
It's getting to be my favorite time of the season. The culmination of everyone's labors is reaching its peak, as tomatoes are hauled in next to pumpkins next to radishes next to eggplant. Stacey just about lost her mind tasting the greens on the salad turnips (yes, they're delicious; you're getting 2 veggies in one when you take them home!), and there is something just as appealing as the first taste of those mustardy fall greens as there is with the first taste of spring scallions or overwintered kale. Just as the early spring crops remind us of potential, rebirth and embodied energy, fall crops bring with them the sensation of tucking in, resting, and reflection. They taste of warm sweaters, cozy hats and homes warmed by a bustling kitchen.
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Ivory harvesting chard.
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Last week marked a big transition in the share and things were really feeling like fall in the barn. Over the next few weeks the transition will continue as autumn crops ripen. The broccoli is beginning to head up and we'll probably start the harvest sometime next week. Spaghetti squash from Picadilly Farm will be on the stand this week along with the second week of our own Delicata squash. We'll also begin bringing in certified organic storage potatoes from Atlas Farm soon, and they will be on the stand until the end of the summer CSA season. We'll also be rotating through our inventory of storage alliums, with garlic, leeks, shallots and storage onions all making at least one appearance in the shares. The Year of the Allium continues this week with our current round of giant scallions which could easily be mistaken for leeks. They're right on time, maturing in tandem with bok choy, making for a tasty fall salad.  Even the weeds are a reminder of the shortening days this time of year. As opposed to the shoulder high towers we see at high summer, weeds such as amaranth and lamb's quarters begin to set seed when just a few inches tall these days. The shortening days trigger the plants to reproduce before they miss their chance from a killing frost. With the capacity to sprinkle thousands of seeds from a single plant, we're still eager to get as much weeding done as we can. But the frantic pace of summer is starting to settle. We turn our attention to cover cropping open fields, figuring out where to plant next year's garlic, harvesting sweet potatoes before critters get to them, mowing played out cucurbit plantings, taking down fences, pulling pumps and winterizing equipment. But not too soon; for now, our days are still filled bringing in the bounty of summer turning to autumn.
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| | | Erinn & Stacey harvesting tomatoes. | |
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| | Stacey harvesting as many tomatoes as physically possible. |
Enjoy the harvest, Erinn, for the farm crew
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Serves: 10-20
Ingredients
- 1 large Napa cabbage
- 1 cup shredded carrots
- 1 green bell pepper, sliced and seeds removed
- 1/2 bunch radishes, julienned (use a julienne peeler)
- 12 oz package extra firm tofu
- 2 tsp sesame oil
- 2 tbsp olive oil
- pinch of sea salt
- 1 bunch of cilantro
- 1 bunch of mint
Peanut sauce
- 1 tbsp. brown rice vinegar
- 3 tbsp. low-sodium tamari
- 1½ tsp sambal oelek (chili paste)
- 4 tbsp. crunchy peanut butter
- 1 tbsp. maple syrup
- 1 tsp. sesame oil
- juice of 1 and ½ limes
- 2 garlic cloves
- salt to taste
- ¼ cup roughly chopped peanuts (optional, to top)
- 2 tbsp red chili flakes (optional, to top)
Instructions
1. Drain the tofu from any water and pat dry. (Press the tofu for 30 minutes if you have the time). Slice in half (vertically).
2. Heat a large cast-iron pan (preferred) or frying pan. Add 2 tbsp. olive oil and 2 tsp. sesame oil.
3. Cook the two slabs of tofu for about 10 minutes (3-5 minutes on each side), until lightly seared. Carefully remove the tofu from the pan and set aside to cool.
4. To make the peanut sauce, place all ingredients (except for optional toppings and salt) in a high-speed food processor or blender. Whirl away until creamy and smooth. Add salt to taste and spoon sauce into a small dipping bowl. Top with peanuts and chili flakes.
5. Now that the tofu has cooled, cut it into strips. Set aside.
6. Rinse the Napa cabbage and pat to dry. Chop off the very bottom part of the cabbage to "loosen" the leaves.
7. Pull cabbage leaves apart carefully and add veggies (bell pepper, carrots and radishes) and tofu (about 2-3 strips per wrap). Add mint leaves and cilantro as desired. Roll them up! Secure with a toothpick as needed.
8. Serve with peanut sauce. Enjoy!
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Waltham Fields Community Farm Staff
Year-Round Staff:
Seasonal Staff:
Assistant Grower: Janelle Plummer
Greenhouse Production Supervisor: Naomi Shea
Equipment Supervisor: Dan Roberts
Tractor Operator: Tim Cooke
Field Crew: Stacey Daley, Ebony Nava, Ivory Nava, Allison Ostrowski, Bekah Waller
Distribution & Outreach Assistant: Owen Weitzman
Learning Garden Educators: Autumn Cutting, Jack Leng, Zack Lennon-Simon, Lauren McDermott
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