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CSA PICKUP DATES AND TIMES
*Final pick-up week
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, October 18th, 2-6:30pm
Thursday, October 19th, 2-6:30pm
Saturday, October 21st, 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
bok choy
broccoli raab
cabbage
carrots
collards
frisee
escarole
green wave mustards
kale
kohlrabi
lettuce
storage onions
parsnips
potatoes
daikon radish
scallions
swiss chard
tatsoi
purple top turnips
salad turnips
RECIPES
We have a ton of great recipes on our website, including many different suggestions for mustard greens! Click here to check them out! |
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HARVEST POTLUCK & ANNUAL MEETING
WHEN: Thursday, November 9th, 5:30-7:30pm, FREE
WHERE: In the farm greenhouse. Park & follow the lit path by foot.
WHAT: Bring a dish to share & celebrate the bounty & success of the season. All are welcome!
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FLATBREAD PIZZA FUNDRAISER
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WHEN: Tuesday, December 5th, 5pm - close
WHAT: Come out for a fun evening of pizza and bowling. A portion of all pizza sales benefits the farm!
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Week Twenty: The Final Week
by: Erinn Roberts, Farm Manager
The final week of the summer CSA is always bittersweet, bringing time for reflection and gratitude. There's the satisfaction of another season in the books but for those of us working the farm it is a strong marker of the sudden passage of time. Endless August afternoons harvesting tomatoes, the crunch of too much transplanting, irrigating and harvesting of July, the worry of producing vigorous transplants for the farm and seedling sales of the spring have come and gone. All the pressures will be refreshed in 2018 but for now we can smile at the fading memories of them. We've still got plenty in the fields to harvest for the winter shares and if you haven't yet signed up for one, this is the year to start. Our winter crops are shaping up to be beauts, including my traditional nemesis celeriac. The robust bulbs in the summer shares have been from Picadilly, and while ours may not be quite so large, they're quite nice compared to other years.  I'm hand writing these notes next to my daughter Willa as she naps quietly and peacefully. This week she'll be 6 months old. I'm often grateful for my amazing co-workers, for many reasons. But this year in particular I've relied on them in new ways. By virtue of their experience, skill, compassion and commitment, Anna, Naomi and Janelle have given me the flexibility of being with Willa early mornings and late afternoons, working shorter days than the season demands. When I returned from maternity leave, the farm continued to thrive in their competent hands. My appreciation for this is difficult to express. Farm staff has slowly been shrinking, with an unexpected early departure of Bekah, our weed-crew-turned-field-crew success story, due to a broken toe. Last week, we said goodbye to 2 more field crew members, as Allison and Ebony donned their rain bibs for the last time on Friday. Stacey and Ivory will be with us this week to help finish up the summer CSA strong. After that, we'll be back down to our skeleton crew, working numb fingers in the slanted sunlight of November to bring in our winter harvest. This group of five worked long hot days pulling, bunching, cutting, stacking, pounding, lifting, seeding, planting, tying, washing and more with strong spirits and relentless goodwill. What more could we ask for?  I hope that the season has been a satisfying and tasty one for you. Overall, it was a great growing year, with its own quirks to make it unique, but nothing devastating. Just what we needed as an antidote to last year's drought and heat. By participating in a CSA for multiple years, you begin to get a sense of how the risk and reward concept plays out long-term, and isn't necessarily notable in just a single year. Compared to last year, where it felt like we had to fight for each harvest, it's been a welcome change these past few weeks to struggle to have the labor to bring in everything from the fields that I'd like to. Sometimes we're limited strictly by the hours in the day to harvest or by the square footage in the coolers for storage. This autumn turned out to be one of those seasons, and I'm grateful for it. Thank you for being a part of this farm and this organization. You are the reason that we're doing what we do, and I hope that it brings nourishment, rejuvenation and health to you and your family. Enjoy the harvest, and hope to see you at the winter share! -Erinn, for the farm staff
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WHAT'S IN THE BARN
Ginger & Turmeric Grown By Us
 If you haven't already, now is your chance to try the fresh ginger & turmeric (pictured) grown by Farmer Anna. We are selling it during CSA pick ups and you can find it at the cash register. If you've tried it already, now is your chance to experiment with more recipes!
Fresh ginger is great steeped in tea, caramelized, and added to stir fry. Turmeric contains many health-promoting & disease preventing properties. It's more versatile than you think! Try in your egg scrambles or frittatas, add to rice for a pop of color, use in soups or smoothies, and you can always add to your favorite curry recipe with your Waltham Fields veggies.
Raspberry Infusion from Silferleaf Farm in Concord
The old favorite is back on the shelves after this year's raspberry season. This certified organic sweet vinegar is handcrafted at Silferleaf from their own organic raspberries. The concoction goes great on ice cream, in salad dressings and in seltzer beverages. You can also use it as a vegetable glaze or meat marinade.
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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Vegetable Coconut Curry Soup
Ingredients
1 Tablespoon coconut oil
2-3 cloves garlic, minced
1 teaspoon ground ginger, or 1 Tablespoon fresh ginger, minced
2 Tablespoons red curry paste
1 small sweet potato, or winter squash, peeled and chopped into 1 inch pieces
6 ounces portobello mushrooms, sliced
3-4 green onions, sliced thin
4 cups vegetable broth
1 can coconut milk
1 package (4 ounces) vermicelli noodles, or 1 cup of brown rice
1-2 handfuls spinach, roughly chopped
1/4 red onion, sliced thin
1 bunch cilantro
1-2 limes, sliced into wedges
*you can substitute or add any vegetables you see fit, such as, broccoli, cauliflower, carrots, bok choy, etc.
*tofu is a nice addition that Farmer Anna includes
Instructions
- Heat the oil in a large, deep frying pan over medium heat.
- Add the garlic, ginger, and curry paste to the pan for 1-2 minutes.
- Add the sweet potato, mushrooms, onion, and other veggies to the pan and saute for about 3 minutes.
- Add the broth to the pan.
- Bring the soup to a boil, and then reduce the heat and simmer for about 10 minutes, or until the sweet potatoes are tender.
- While the soup is cooking, prepare the vermicelli noodles or rice according to the instructions on the package.
- Add vegetables that don't need to much time to cook to soup now.
- Stir in the coconut milk and heat for 1-2 more minutes.
- Remove the soup from heat, and add the spinach.
- Split the noodles/rice into 4 bowls and ladle the soup on top. Serve with red onion, cilantro, and limes, as desired.
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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 & Ivory Nava
Distribution & Outreach Assistant: Owen Weitzman
Learning Garden Educators: Autumn Cutting, Jack Leng, Lauren McDermott
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