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CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, September 20th, 2-6:30pm
Thursday, September 21st, 2-6:30pm
Saturday, September 23rd, 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):
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Broccoli harvest!
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Arugula
Beets
Carrots
Celery
Collards
Bok choy
Broccoli
Green cabbage
Napa cabbage
Eggplant--tapering off, we're getting towards the end of the harvest
Loose mustard greens
Kale
Kohlrabi
Lettuce
Green bell peppers
Radicchio
Radishes
Scallions
Shallots
Swiss chard
Tomatoes
Delicata squash
Pick Your Own (PYO):
Tail end of cherry tomatoes and plum tomatoes, tomatillos, chiles, husk cherries, dill, cilantro, parsley, thai basil, herbs from the Perennial Garden & flowers from the Flower Share fields.
RECIPES
We have a ton of great recipes on our website, including many different suggestions for radishes! Click here to check them out! |
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SUPPORT WFCF'S RIDE FOR FOOD TEAM
Join the Waltham Fields bike team and raise money to support our food access work on Saturday, September 24th! Riders choose from a 10, 25, or 50 or mile ride. Presented by Three Squares New England. All rides end at lunchtime so we can celebrate together with snacks, music, and a raffle with GREAT prizes! Waltham Fields believes that everyone should have access to local, organic food. All of the proceeds from the Ride For Food will help fund our many food access and assistance programs. Join us today and give local food to all!
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WALTHAM FARM DAY
When: Saturday, September 30th, 2:00-5:00pm, FREE
Where: At the farm
What:
Activities, games, demos for all ages, and the famous Pick-Your-Own carrot patch! Join us to celebrate local agriculture on your community farm. Live music by Royer's One Man Band and free shuttle service on the Tic Tock Trolley from Waltham Center.
*Please plan accordingly: The trolley will begin at 2pm from Waltham Common and shuttle back and forth to the farm. The last shuttle from the farm to Waltham Common will leave at 4pm.
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Week Sixteen: Weightlifting
by: Bekah Waller, Field Crew
This past week, as we approached the end of another late summer afternoon in the tomato beds, I asked Ebony how many pounds of tomatoes she thinks she's harvested from the vines and carried to the awaiting trucks this season. She paused, calculating pounds per bucket, hours spent, and days harvested. The grand estimate we reached was... I can't actually remember. But doing another rough estimate now, I'm thinking it's at least 5,000 pounds per person. Feel free to check my math on that.
Reflecting on that number, it is clear that vegetable farming in late summer, when it seems every crop is practically begging to be taken out of the ground and put in someone's reusable grocery bag, is the most productive weightlifting workout you can get. Looking for an awesome arm workout? Go harvest some respectably sized pumpkins and toss them up to a bulk bin on a truck, like the farm crew did on Monday. Or perhaps you're looking for some quad-strengthening exercises? Get out to those beautiful Napa beds, decapitate some cabbage heads and throw them in a bin, squat down low and then lift with your legs. What about getting that big, strong back you see on those crazies in American Ninja Warrior? Farm crew has found bulk harvests of root vegetables, like those monster carrots and persistent beets, to give a complete back workout. But if you're looking for an full-body muscle-building extravaganza, just head over to the wash station, in which you'll be sure to use every part of your body washing, counting, and packing an abundance of vegetables coming in from the fields - radishes, bok choy, kohlrabi, celery, salad turnips, broccoli, and so much more. If things get really busy in there, you'll probably be able to get your cardio in for the day as well.
Regardless of which workout you choose, you better get out there soon (but not really, unless you've got Erinn's permission). Mother Nature's summer bounty is coming to its inevitable end, and with that, the farm begins a gradual, golden transition into autumn. As someone who's still quite new to the farming scene, experiencing this particular shift in the farm season - shortening days, crisp air, tiring plants - has felt the most natural to me. The farm crew and the farm seem synchronized, especially now; I think we've all begun to feel the months of hard work begin to wear on our bodies, and the fields, likewise, are indicating that the time for rest is approaching. Soon, we shall. But for now, we'll keep up our lifting regimen.
Ever one with Nature, Bekah
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WHAT'S IN THE BARN 
Preserves from Doves & Figs in Arlington, MA
Doves and Figs prepares their products with sun-ripened fresh fruit grown on New England farms, pure cane sugar, and no added pectin or preservatives. Try "Sparkle," a blueberry conserve with Meyer lemon juice & peel & bits of candied ginger, or "Straw Hat," a green tomato and apple chutney with golden raisins & spices.
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 (20% of what we grow - which should amount to $80,000 of produce for low-income households this year).
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Serves: 2
Ingredients
Cashew Herb Spread
- 1 cup raw cashews, soaked in warm water for 30 minutes
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 2 1/2 tablespoons minced parsley
- 2 1/2 tablespoons minced basil
- fine sea salt and freshly ground black pepper to taste
Sandwich
- 4 slices of good quality bread
- 6 slices of good quality bacon
- 1 medium kohlrabi, peeled and sliced into 1/4 inch thick rounds
- 1 small head of lettuce, washed and individual leaves separated
- flakey salt and fresh ground pepper
Instructions
- Drain the cashews and rinse under cold water. Place all the ingredients for the spread in a high speed blender- along with 1/3 cup of water and whirl away until completely smooth and creamy, adding more water, 1 tablespoon at a time, until desired consistency-it should be smooth and spreadable. Taste test and adjust flavors as necessary.
- Toast your bread in a toaster oven, outdoor grill, or under the broiler until golden brown and crisp.
- Fry your bacon in a large cast iron skillet or frying pan until fully cooked and crispy. Drain on paper towel lined plates. Pour out half of the bacon fat (save for another use) and return the pan to medium-high heat. Add the sliced kohlrabi in a single layer and cook in the bacon fat until crisp tender and lightly browned on both sides, about 1-2 minutes per side. Remove from the pan and drain on paper towel lined plates.
- To assemble the sandwiches spread a tablespoon or two of the cashew spread over each slice of bread. Layer with the bacon, kohlrabi and lettuce. Sprinkle with a pinch of salt and pepper and enjoy.
*Save extra cashew-herb sauce in an airtight container in the fridge for 5 days.
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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, Lauren McDermott
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