Notes From The Field: Sunshine

Summer time is upon us in full bloom and I must say when I step back, breathe, and look at the whole picture, the farm is absolutely radiant.  The sun is now at its highest point in the sky extending its rays with great intensity upon each and every being below.  Last week the sun made itself known.  It's that time of year when we must pull out the big hats, the sun lotion, and hydrate.  Even the greenhouses must wear sun protection.  The shade cloths will go up this week so that the seedlings can tolerate the heat to come.  This is the time of year when our farming days come the closest to the length of the daylight.  It would be neat to see a time lapse of all the places we go and the work we do throughout the day: we are like humming birds, never stopping to rest our wings. 

Each morning Janelle and I harvested lettuce at our Lyman Fields, rushing to get the harvest done to be back before the field crew begins at 8am. The field crew was the newest edition to the staff last week and is making the transition into farm life in June: harvest and a lot of transplanting.  The mornings start off cool but before we know it the sweaters are off and a sweat is already broken.  Erinn and Naomi harvested the last of the lettuce for the Waltham Public Schools.  Radishes are beginning to bulb up and the bok choy is a bit bigger than the last generation. 

The garlic scapes we picked in the morning were so juicy and aromatic that even that evening in my yoga class I could smell them as I came into downward-facing dog.  I'm glad I love the smell of garlic!

We were able to plant the rest of the peppers and cantaloupe last week at our fields in Weston.  Our 4th generation of beets went in at Lyman as well as the eggplant thanks to a volunteer group through Boston Cares.  At our Waltham site we put in round two of cucumbers as well as okra and more lettuce.  On Saturday we had an amazing turn out for our biannual Crop Mob - we were able to collect and put away all the bags, hoops, and floating row cover from the spring brassica plantings.  This was a huge feat and had been weighing on our minds.  

Crop Mobsters rescuing the Swiss chard! 

Now we will be able to fertilize, cultivate, and water the kale, collards, and cabbages.  In addition, we weeded two beds of Swiss chard and 5 beds of carrots.  It is refreshing to see how people who have never met each other can come together and work together to create such a change in the landscape.  Thank you all so much for supporting this event.  If you weren't able to make it we will be hosting one more on July 23rd.

June is a challenging time of year in that we have an overwhelming amount of work to do, but more so in that it is a time of transition.  With each week harvest increases in size, time, and space.  We are heading into the hot, sunny and dry weather when we must think constantly about irrigation.  There is still seeding to be done both in the greenhouses and in the fields.  Transplanting must continue at a steady rate as well as everything that leads up to it.  And don't forget the weeds.  They are fierce and seem to jump out of nowhere when you aren't looking.  They are sneaky that's for sure.  But through these challenging times comes transformation.  There is the reward of knowing we work hard and the sense of accomplishment that comes with our dedication.  We are always learning and through this a deep sense of community forms.  We work closely together and we are like family.  

Kamelia, Lauren, Erinn and Shannon bring out fixin's for homemade ice cream
sandwiches to celebrate Naomi's birthday during lunch break.

I feel grateful for the people I work with and for the opportunity to work with the land and so close to our food.  I just want to say thank you for all the support from the farm staff and the members of Waltham Fields Community Farm.  It's so easy to get caught up in day-to-day details. 

I'm learning that it's important to observe through clear and calm eyes and remember to take time to look back on where we have been.  Remember when there were almost no leaves on the trees and the fields were barren only a couple months ago?  And also to bring ourselves to the present of where we are today, once again the fields bursting with a multitude of the color green, full of growth and bounty.  The rhythm of the farm life continues.

Looking forward to seeing some of you at the next Saturday pick up!  Enjoy the harvest,

Anna

Assistant Farm Manager

For the Farm Crew

Greens & Goat Cheese Quiche Tart

As I aim to become more conscious of the food I consume, I'm having fun finding different ways to incorporate local goods into complete dishes and meals. This recipe is a case in point! With exception for the olive oil, salt, and pepper, all of the following ingredients were grown or produced in New England, and many were picked up right at the farm. I used a combination of beet greens and spinach, but Swiss chard or kale would also work just as well. For anyone with a few garlic scapes still kicking around your fridge or garden- these, too, can be substituted for or used in addition to scallion or onion.

For more information on where you can find locally-grown and produced goods perhaps not available through your CSA or local farmers market, such as particular pick-your-own crops and dry storage items, I suggest using this website to seek out farms or retailers specializing in these items.

 

Greens & Goat Cheese Quiche Tart
Makes one 9" tart

Ingredients:

For the tart shell:

• 1 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp dried basil (optional)
• 1 1/2 sticks unsalted butter
• 1/4 cup ice water, strained

For the quiche filling:

• 2 tbsp olive oil
• 1 bunch scallions or 3 bunching onions, sliced into rounds (about 3/4 to 1 scant cup)
• 1/2 bulb fennel, thinly sliced (about 1/2 cup)
• 1 lb greens, chopped (a great way to use those oft' composted beet greens!)
• a small handful of basil leaves, chiffonade sliced (about 1/4 cup, loosely filled)
• 3 large eggs
• 2 tbsp milk or heavy cream
• 4 oz goat cheese (or your preferred cheese; gouda seems like a great fit, too!)
• salt and pepper to taste

Directions:

In a large bowl, combine flour, salt, and dried basil. Add cold butter, chopped into large chunks, and work into dry ingredients using a pastry cutter until you have a shaggy-looking dough with pieces no larger than English peas. Quickly drizzle in the ice water and stir to combine. At this point, the dough should stick together when you pinch a bit of it between your fingers; if it is still very dry and crumbly, add more ice water, tablespoon by tablespoon, until this is achieved. Turn out the dough onto a large piece of plastic wrap, using the wrap to help you create a large, flat disk of dough (fold the edges of the dough toward the center and press down to smooth out any roughness). Refridgerate the dough for one hour or put it in the freezer for 30 minutes.

Heat the olive oil in a large skillet over medium heat. Saute the fennel and scallion or onion until fragrant, about 2-3 minutes. Add the greens, with salt and pepper to taste, and cook until wilted and tender, about 5-8 minutes. Turn off the heat and add the basil, stirring to combine. In a separate bowl, whisk together eggs, milk or cream, and goat cheese; season with salt and pepper.

Remove the dough from the fridge and roll out into an 12 inch circle. Transfer to a 9-inch tart pan with removable bottom. Fold the overhanging edge down inside the tart pan, pressing gently to help it adhere. Using tongs, evenly distribute the greens filling in the tart shell, then pour in the egg mixture, gently tilting the tart pan to ensure an even spread. Bake in an oven preheated to 375 degrees F until the crust is golden and the filling is set, about 35-40 minutes. Serve slightly warm or at room temperature.

 Great served for breakfast, brunch, or a picnic dinner.

Rebekah

Images by Rebekah Carter (2012). Recipe adapted from Flour Arrangements.

CSA Salad with Carrot-Ginger Dressing

CSA distributions have begun, and we all know what that means in New England: greens! And loads of cruciferous roots, stems, and leaves, too. While many of these items are delicious sauteed, stir-fried, and roasted, I prefer to eat them in their raw state when temperatures linger in the upper 80's/low 90's, much like they have this week. Here's a suggestion for a CSA-inspired salad with a refreshing and robust carrot-ginger dressing.

CSA Salad
Makes 2 servings
Ingredients:

• 6 cups salad greens, such as chopped head lettuce, spinach, or arugula
• 2 cups Asian greens, such as chopped mustard greens, kale, bok choy, or cabbage
• 1 kohlrabi, julienne-sliced
• 4 radishes or 2 turnips, thinly-sliced
• 1 cup sugar snap or snow peas, tops and strings removed
• Garnish of scallions, thinly-sliced

Directions:
Wash, chop, and (salad) spin greens. Wash and prep other vegetables as indicated. Combine and gently toss greens and kohlrabi with carrot-ginger dressing or preferred dressing; garnish with radish/turnip slices, peas, and scallions.

Carrot-Ginger Dressing
Makes about 1 1/2 cups or more

Ingredients:

• 4 medium carrots, roughly chopped
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1-2 tbsp garlic scape, finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/4 cup oil (I used walnut oil)

Directions:

Place all ingredients except oil in a blender or food processor; process until finely chopped. Slowly add the oil and continue processing until smooth; add water to thin, if desired. The dressing can be refrigerated in an airtight container for up to one week.

Rebekah

Images by Rebekah Carter (2012). Dressing recipe slightly adapted from The Kitchn.

Roasted Kohlrabi with Romesco Sauce

While picking up my CSA share both this week and the week prior, I couldn't help overhearing multiple people reach the kohlrabi bin and wonder out loud, "what should I do with THAT vegetable?" From its alien-like appearance, those new to kohlrabi may feel a bit overwhelmed by the prospect of cooking this starchy Brassica.

Rest assured, you will not be disappointed by the variety of ways in which you can utilize the crop: shredded raw for slaw or sliced for crudités (uncooked, it tastes very much like broccoli stems), thickly-chopped for roasting, sliced thin for casseroles, boiled, baked, mashed... you can even blanch and saute the leaves with oil or butter. Rich in vitamin C and potassium, expand your dietary boundaries and let kohlrabi become a regular in your summer vegetable lineup.

The following recipe is a simple and delicious Mediterranean side dish, featuring oven-roasted kohlrabi with a chunky (faux) Romesco sauce of red bell pepper, almonds, garlic (scapes), and smoked paprika.

Roasted Kohlrabi
with Romesco Sauce

makes 2 servings

Ingredients:

• 3 kohlrabi bulbs, peeled and cut into 1" chunks
• 1 large red bell pepper, seeded and chopped
  
• 2 cloves garlic (or scapes), minced
• 1/2 cup raw almonds, chopped (pine nuts or hazelnuts work, too)
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1-2 tbsp tomato paste (optional)
  
• 2 tbsp red wine vinegar
• salt and pepper to taste
• fresh basil, mint, or fennel fronds for garnishing
  

Directions:

Preheat the oven to 450 degrees F. Heat 2 tbsp of olive oil in an oven-proof pan on the stove; when hot, carefully add the kohlrabi, stir to coat, and place in the oven for 25-30 minutes. Occasionally stir the kohlrabi for even browning.

While roasting the bulbs, heat the other 2 tbsp of olive oil in a pot over medium-low heat; add the garlic (or scapes) and paprika and cook for a few minutes, stirring frequently. Add the bell pepper, almonds, tomato paste (if using), and vinegar; cook until the peppers soften, again stirring frequently to prevent burning. Remove from heat; blend until desired consistency is reached (you could use either an immersion blender or food processor; I suggest the latter because of the nuts). If you would like a thinner sauce, you may need to add a splash of water and blend again. Serve with the kohlrabi and garnish with either fresh basil or mint chiffonade or fennel fronds. Enjoy!

Rebekah

Images by Rebekah Carter (2011). Recipe adapted from Six Course Dinner.

Arugula Salad with Strawberry Vinaigrette

The end of New England's strawberry season has come, but I still had more than a few berries kicking around my refrigerator last night. A hot house meant a no-cook dinner was in store, and this fresh strawberry vinaigrette I recently enjoyed seemed the perfect compliment to a bunch of arugula I had on hand. With some fresh mint chiffonade, crumbled goat cheese or feta, and chopped berries (maybe a sprinkle of sliced almonds or sunflower seeds, too), this beautiful and tasty summer salad is ready in minutes. Try substituting fresh raspberries for strawberries if you don't have any fresh or frozen.

Strawberry Vinaigrette
makes 4 servings

Ingredients:

• 8 oz of strawberries (about 10-16 berries)
• 1/4 tsp garlic (or scapes), minced
  
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

Directions:

Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, chop and mash the berries before whisking with vinegar, lemon juice, garlic (scape), honey, salt, and pepper; continue whisking as you slowly drizzle in the olive oil.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Hannaford Supermarket.

Pickled Chard Stems

Swiss chard is almost too beautiful to eat. A food crop first and foremost, it's brightly-hued ribs practically make it an ornamental with which to decorate the yard, never mind the vegetable garden. It's abundance at New England farm stands and markets means we've got to get creative with our use of chard. Put those pretty stems to work in this simple overnight pickle recipe seasoned with garlic scapes and Sriracha.

Pickled Chard Stems
Makes one 12-oz jar

Ingredients:

• Swiss chard stems, cleaned & sliced to fit jar
• 1 cup white vinegar
• 1/4 cup sugar (I used agave nectar)
• 2-3 garlic scapes, slit (kept whole) & chopped
• 3 tablespoons Sriracha
• 1/2 teaspoon celery seed

Instructions:

Mix vinegar, sugar, Sriracha, and celery seeds; set aside. Place whole garlic scapes in jar, then chard stems; fill the center with any small bits of stem and chopped scapes. Pour vinegar mixture over stems, seal, and refrigerate for at least 24 hours for flavor saturation. Enjoy as a cool snack or BBQ accompaniment!

Rebekah

Images by Rebekah Carter (2011). Recipe adapted from bon appétit.

Cooking with Greens

It's official: the CSA and farmers market season in Massachusetts is finally here! With New England's summer bounty finally making its way out of fertile plots and into the hands (and reusable bags) of northeastern residents, one question remains: what do I do with all these greens? Well, quite simply, many things! Sauteed or stir-fried, baked or raw, there are endless possibilities when it comes to consuming your greens. Below are some ideas about how to include more of these super-nutritious leafy vegetables in your diet.

Breakfast:

Greens in the morning? Why not! I'm a big fan of sauteing hearty greens like kale or the more tender Swiss chard with fresh garlic or onions, some olive oil or butter, and a splash of a lemon juice or vinegar (white, cider, red wine, balsamic... they all work well depending on the flavor you are trying to achieve). Boost the flavor by adding some cumin seeds or powder and a sprinkle of red pepper flake for a touch of heat. Or fold in some Parmesan cheese as a final step in your sauteed creation. Serve it with some eggs and pan-fried potatoes (bake potato, sliced + garlic powder + paprika) and you have a complete meal. Ribbon-sliced spinach and chard make wonderful additions to any omelet or quiche; saute them first in order to draw out water, thereby preventing your egg dish from being soupy.

Lunch:

Raw greens, in a salad with freshly-picked radishes, salad turnips, and scallions, make for a light and local midday meal. Late spring and early summer are "the salad days," as they say, so enjoy those tender lettuces, spinach, and arugula with a light vinaigrette made from whisked olive oil, lemon juice, and finely-chopped garlic scapes (VERY limited season so get 'em now!) or scallions with salt and fresh-ground pepper to taste. If lemons aren't your favorite, use balsamic or red wine vinegar instead; keep in mind that a basic vinaigrette calls for 1 part vinegar to 3 parts oil (I add a little dab of Dijon mustard, too). Add roasted beets, apple or pear slices, nuts, seeds, and goat cheese to really bulk things up!

Dinner:

Stir frying your greens with fresh veggies is another quick and simple way to increase the nutrient content of your meals. Asian greens, such as bok choy, tatsoi, and mustard greens, mixed with thickly-sliced mushrooms, celery, peppers, julienne carrots and alliums, can be hit with some soy sauce, rice vinegar, and a light drizzle of sesame oil, making for a delicious supper (I finish with the sesame for flavor but initially use another cooking oil, such as olive or canola oil, for the actual stir-frying). Another favorite of mine: replace the sesame oil with red curry paste, basil (Thai if available), and red pepper flake for some southeast Asian flavor; a generous splash of coconut milk and a touch of lime juice take it to the next level.


Go Mediterranean style with your kale, Swiss chard, and spinach by sauteing these greens with garlic or onion, fresh herbs like marjoram, thyme, and basil, thinly-sliced fennel, and mushrooms with a splash of vinegar or lemon juice. Tomatoes, whether fresh, sundried, or canned, and shaved Parmesan make excellent additions as well. Finely-chopped greens folded into tomato sauce is another way to feed even the pickiest of eaters a healthy dose of these nutrient-rich vegetables.

Snack:

Kale chips can be a big hit even with picky eaters who tend to pass on greens. Heat your oven to 400 degrees F; wash, dry, and de-stem a bunch of kale (or Swiss chard) and cut or tear into large pieces. Drizzle about 1-2 tablespoons of olive oil in a large bowl and add the kale; toss so that the greens become lightly coated. Transfer greens to cookie sheets (single layer of kale or chard to ensure proper roasting) and sprinkle with coarse salt. Bake for 10 minutes or until the pieces are crisp. Feel free to try other seasonings like garlic or onion powder, cumin, smoked paprika, vinegar, or sesame oil.

Why are greens so good for me?

Your diet should include all colors of the rainbow; eating a wide variety of fruits and vegetables, both raw and cooked, every day is key to achieving optimal health. Leafy greens are extra special, though, as they are packed with many essential vitamins (A, C, K, folate) and minerals (calcium, potassium, iron), fiber (soluble and insoluble for cholesterol reduction and regularity), and antioxidants that help repair and prevent damage caused by free radicals that promote aging and chronic disease.

Rebekah

Images by Rebekah Carter (2011).

For additional advice on cooking greens or other vegetables, leave a comment on this post, contact Rebekah, or check out suggestions by Waltham Fields.