Cast-Iron Brussels Sprouts

I adore cruciferous vegetables. Long touted for their high-nutrient content, some crucifers are hearty enough to make a meal on their own. Enter: Brussels sprouts. These little cabbages are packed with health-promoting goodness, are typically milder in flavor than full-size cabbage heads, and are just plain cute as the dickens. Seriously, what's not to love about a baby cabbage? Better question: what's the best way to get more of these little guys in your diet? How about this recipe to start:

Cast-Iron
Brussels Sprouts

The Ingredients

• Brussels sprouts, rinsed
• Onion, quartered and divided (as much or as little as you like; I used equal parts BS and onion)
  
• Butter or oil (I used about 1 tbsp butter for the amount is pictured here)
• A splash of balsamic vinegar (about 1 tbsp used here)
• A splash of molasses (about 1 tbsp used here; I realize molasses doesn't exactly "splash" into the pan, but I promise it will quickly loosen up upon hitting that hot skillet!)
• Salt to taste

How to Make it:

Heat a cast-iron skillet over medium-high heat with butter or oil; add your onions and cook until tender and browned. While the onions caramelize, cut your sprouts in half; if you prefer, cut off the rough ends on the sprouts before slicing them in half. Over high-heat, move the onions to the edges of the skillet and place each sprout half, flat-side down, onto the skillet; cook for a minute or two, or until the flat-side is browned (what culinary types like to call a "hard sear"). Add your balsamic vinegar, molasses, and salt, and stir well to evenly coat the sprouts and onions; cook for another two or so minutes until slightly tender. Bon appétit!

For our omnivorous friends: Try this same recipe but replace the butter/oil with bacon. With your onions, cook bacon strips in "piles" around the skillet until cooked through. Take the bacon out of the skillet, give it a rough chop, and then add it back to the skillet with your sprouts; follow the rest of the recipe as previously mentioned. I brought this version to the Harvest Potluck and it was gone in minutes!

Rebekah

Images by Rebekah Carter (2011).

Don't forget: Soil Habitat Library Program

Waltham Fields Community Farm

invites children ages 6-11 and their caregivers to our

Soil Habitat Library Program

Tuesday, March 22nd
from 3:30-4:30PM at the
Waltham Public Library

Come in for an activity and story hour to learn about the different critters living in the earth.

Sign up is required, so please visit the library's website to register.

Image by Rebekah Carter (2011).

Here today, gone tomorrow

The snow, that is. In just a week's time, Waltham Fields underwent a major change in scenery.

March 6, 2011 and March 14, 2011



Waltham Fields' farmland at the Lyman Estate

Excited by the sight of exposed soil, Jericho and I decided that this morning would be a good time to broadcast snow peas for early harvesting and sanitize trays for seed starting next week.



After spreading the peas out, the next step was to stomp 'em into the bed... but with just about all of the beds covered in peas, Jericho knew there had to be an easier and faster way to smush them in. What she found: big, plastic planters for some roll-over action!

Rebekah

New Beginnings (or The Last of The Onions)

I have two onions left in my kitchen from last year's harvest. I must admit that at first I was sad to contemplate the idea of buying onions at the grocery store (knowing they could never be quite as delicious), but then it occurred to me that this sort of finality or "tying up of loose ends" only means that it is time to start again. Adding to this feeling was the dramatic change in scenery that occurred here in the past week. I almost felt as if a magic wand had been waved and the snowy blanket removed to reveal... (drum roll please)... a farm!

last year's squash/fodder for the compost pile

The sudden exposure of all that rich brown earth after a couple months of blinding white seems to be nature's way of saying, "Okay. I've had my rest, now it's time for some new growth."

Well, we are happy to oblige.

We do still have a bit of time before the plants can actually go in the ground (and surely we are not completely shut of snowy weather yet), but last week our farmers cleaned out the greenhouses and began seeding onions, beets, spring brassicas, fennel, and leeks. A number of volunteers have emerged to assist and we very much appreciate the extra hands as we fill flat after flat with the tiny seeds that will grow into nourishment for the mind and body of many individuals and families, whether through preparing and eating healthy snacks in our education programs, purchasing seedlings at our seedling sales, or using produce from our CSA and hunger relief/food access programs.

Dan and volunteers planting leeks

Though there is a lot of work to get done in the greenhouse and the office this time of year and the pace has certainly quickened relative to that of January and February, there is still a remnant of the winter's calm, now lined thickly with anticipation of the busy months ahead. The time when this greenhouse full of freshly planted seeds will be emptied (and then filled again) as the seedlings are transplanted, new generations are seeded, fields are tilled and weeded, and the harvest begins.

Happy Planting,

Jericho

a greenhouse full of flats

If you are interested in volunteering at Waltham Fields Community Farm, please go to the Volunteer Service page of our website for more information.

our Volunteer Kiosk:
be sure to sign-in here!

the Kiosk on the inside (a sneak peak)

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.

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.

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).