Waltham Fields Community Farm promotes local agriculture and food access through our farming operations and educational programs, using practices that are socially, ecologically, and economically sustainable. We encourage healthy relationships between people, their food supply, and the land from which it grows. Check out our website for more information.

Saturday, February 19, 2011

Oven-roasted Curried Cauliflower

Cauliflower, that creamy-colored, brainy-looking, long-wait-'til-harvest veggie, just doesn't get enough publicity these days, and I can understand why: with the exception of its cousin broccoli, cauliflower is in a class of its own, and a lot of people simply don't know where to start. I say fear no more! Not only is this cruciferous vegetable loaded with nutrients such as vitamins C and K, folate, potassium, and fiber, cauliflower is quite versatile; you can steam it, sauté it, roast it, bake it up in a casserole... you can even cream it with other starchy vegetables to make a mashed creation or serve it raw as crudités (pronounced "kroo-di-tey;" French for raw veggies and dip). Here we make a simple combination of cauliflower, onion, and chickpeas, drench it with an Indian-inspired vinaigrette, and roast it for about a half hour. As usual, don't be afraid to let out your inner chef and experiment with different combinations or amounts of ingredients. Cooking doesn't have to be an exact science... unless we're talking baked goods such as breads, cakes and cookies. But that is for another day!

The Ingredients:
  • 1 head of cauliflower, broken down into florets (those mini cauliflower "trees" that make up the entire head)
  • 1-2 onions, quartered with layers separated
  • 1 cup cooked chickpeas
  • 1/4 cup vinegar (white, red wine, or apple cider work well)
  • 1/3 cup olive oil
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • 2 tsp curry powder
  • salt to taste (1 tsp should do)
  • sprinkle of red pepper flake (optional)
  • fresh cilantro, chopped

How to Make it:

Preheat the oven to 450 degrees Fahrenheit. Rinse off the cauliflower, remove its outer leaves, and gently it break down into large florets (this is most easily done by working from the bottom of the head, where you can see and cut the "tree trunks" of the floret off of the core). Quarter and separate your onion layers; add the florets, onions, and chickpeas to a large casserole dish and put aside. Whisk all other ingredients together except the cilantro; pour over the vegetables and gently mix them to coat (depending on the size of your cauliflower head, you may need more or less vinaigrette than what our ingredient amounts provide). Place the dish in the oven for about 25-30 minutes, or until the cauliflower is tender. Sprinkle with chopped cilantro and enjoy!

Rebekah
Images by Rebekah Carter (2011).
Recipe adapted from Epicurious.com.

Wednesday, February 16, 2011

Organic Gardening Workshop

No synthetic chemicals on these 'maters!
Waltham Fields' presents:
Organic Gardening Workshop

Tuesdays, March 1st-22nd, 6-7:30pm

Workshop Fee: $100 members/$110 non-members.

Whether you have a community garden plot, a few raised beds, an extensive home garden, or are interested in starting a garden, this workshop is for you! Seasoned farmer Amanda Cather will lead the group in both discussion and hands-on activities pertaining to fertility, pest and disease management, variety selection, and seed starting/greenhouse management.

Workshop sessions will also feature guest speakers focusing on topics such as composting and container gardening, and will end with a field trip to see a fabulous example of a home gardening vision that has become a reality!

Image by Rebekah Carter (2010).

Register today!

Fee assistance available. To inquire email Jericho.

Tuesday, February 1, 2011

Don't Miss Out: Oh Starry Night!

Oh Starry Night!

A Mid-winter Gathering,

Thursday, February 3rd, 7-9pm

This is a FREE EVENT -- All are welcome!

Bundle up and come out to the farm for an evening of mid-winter stargazing, hot cider, and good company! We are pleased to welcome back BU professor and astronomer Andrew West who will lead this telescopic exploration of the vibrant winter sky. Feel free to bring a telescope if you have one and don't forget to dress in warm layers! We hope to see you there!

How countlessly they congregate / O'er our tumultuous snow,

Which flows in shapes as tall as trees / When wintry winds do blow!

-- from Stars by Robert Frost

Image by Rebekah Carter (2011).