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Monday, October 17, 2016

Powisset CSA: Week 20!

Frost kissed radicchio
Here we are at Week 20! It's been a wild ride to get to the final week of  the Summer CSA. It is always bitter sweet to reach this point in the season. We are ready for less hectic days and more time spent out of the weather but I will miss CSA days when we get to share this amazing farm with you.  It feels so good to be harvesting such  vibrant greens from the fields right now. With the leaves turning so many shades of red, orange and gold, the farm is simply stunning. Thank you to all of you for being so incredibly supportive and taking this journey with us this season.
Winter Share:
Protecting the fields from frost
We still have a few Winter Shares available! Stop into the farm stand to reserve yours during CSA hours.  If you can't make it to the farm this week I am also happy to email folks a copy to be mailed in.
Meat Share:

The Trustees and the regional livestock team are very excited to offer its first ever Meat CSA for the 2016/17 winter season.  We have multiple share sizes to choose from that all include diverse cuts of grass fed beef and pork along with two whole chickens per year, all raised on Trustees farms by Trustees farmers. 

Pickups are held every two weeks from December-April and you can sign up for any pick location that you’d like.   

Chestnut Hill Farm in Southborough on Tuesdays, 2-6 pm

Moose Hill Farm in Sharon on Wednesdays, 2-6 PM

Powisset Farm in Dover on Thursdays, 2-6 PM.

In addition to the two whole birds annually, the small size includes 5 lbs. of beef, 2 lbs. of pork per pickup ($825 total share cost).  The medium size includes 6 lbs. of beef, 3 lbs. of pork ($1045 total share cost) and the large includes 8 lbs. of beef and 4 lbs. of pork per pickup ($1375 total share cost).

To sign up or for more information about the CSA, our farms and our meat, please visit or email
Info about Summer Share 2017:
Puddles, rare enough this year to be photo worthy
Primary shareholders keep a lookout in your email the week of October 24th for a CSA  renewal notice. Summer share renewals will be done online again this year. I am also excited to announce that we will have a 10 week, half share available in 2017.
Winter farm store hours:
The farm store will be open during winter share hours as well as October 29th, 10-2. Additional winter farm store hours will be posted in the blog and on the website.
In the share this week:
The share this week will again highlight leafy greens including lettuce, salad greens, kale, tatsoi, spinach, and cabbage. You will also have onions, garlic, salad turnips, hot peppers, fresh herbs, winter squash, and potatoes to pick up.

Feel free to pick hot pick hot peppers this week. Please refrain from picking herbs as we are picking them for the share.

Zannah, on behalf of the farm crew

Tuesday, October 11, 2016

Join us this Sunday Oct. 16, 2016 at Powisset Farm from 9:30-12:30 for our Sukkot on the Farm Celebration, brought to you by Ganei Beantown: Beantown Jewish Gardens, building community through experiential food and agriculture programs rooted in Jewish text, tradition and culture. We will build a sukkah, help with the harvest, learn about honey bees, press cider, make sauerkraut, sing & tell stories, drink fresh tea, and all with a side of Torah!
Rain or shine.
Suggested donation: $8 adult/$5 child

Monday, October 10, 2016

Powisset CSA: Week 19

It is week 19 of the Summer CSA. That means next week will be the last week to venture to the farm to pick-up your veggies. Unless, of course, you participate in our Winter CSA program!


As we are progress into fall it is time to start offering winter shares. This years share will include potatoes, winter squash, onions, scallions, kale, broccoli, lettuce, radicchio, spinach, radishes, garlic, mustard greens, cabbage, collards, carrots, beets, etc.

storage radishes
We have reduced the cost of the winter share this year to $200. The share will be smaller than last years share. This is a change that I planned before the drought as it seemed that some folks were overwhelmed by the amount of vegetables they received last year. I am hoping the smaller size and reduction in price will make the winter share feel more accessible to you.

Sign-ups for the share are being done the old fashioned way for the winter share. Sign-ups will not be offered online. If you would like to secure your share please bring cash or a check to the farm stand during regular distribution hours. Unfortunately, we are unable to process credit card or debit payments for winter shares. A deposit of $100 is needed to secure your spot. Full payment is due by the first pick up.

There will be 4 winter share distributions:

Bustin' out the root washer
Pick up #1: November 4th + 5th
Pick up #2: November 18th +19
Pick up #3: December 2nd+3rd
Pick up #4: December 16th +17th
Like with summer share pick ups you may choose which day in the pick up block you would like to get your share. Also like the summer share, all pick ups are done market style (you get to pick out  your own vegetables) on the farm.

End of Season Community Potluck!

Please join us this Saturday evening for our end of season potluck. Bring a dish to share with Powisset farm staff as well as you fellow CSA community members. We will gather in the farm kitchen starting at 6 - 8. In order to keep clean up stream lined please bring your own plates , cups, and utensils for the meal. I hope this evening offers the opportunity for everyone to spend time and celebrate the awesome Powisset community.
Simba, soaking up the fall sun

In the share this week:

This week is all about the greens. We have been pretty heavy on the roots the last few weeks to this week we will be offering a number of different greens including kale, cooking greens, mustard greens, lettuce mix, as well as winter squash.

Pick your own has wrapped up for the season. We need to get the cover crop seed sown before it is too late in the season for them to get established and protect our soils from erosion over the winter.

Zannah, on behalf of the farm crew. 

Friday, October 7, 2016

Past + Upcoming Events!

Just like Zannah said in one of her last posts. You think the season is winding down but it surely is not! There is so much going on at Powisset! 

Last weekend, we not only held our 4th Friday Farm Dinner but we also hosted Rentao Poliafito, owner and founder of Baked in NYC (and Tokyo). With Renato's guidance, we made 3 amazing seasonal desserts: pumpkin whoopie pies, an apple buckle and carrot cake cupcakes. I am still dreaming of those whoopie pies. We were happy to also be joined by Trustees President & CEO, Barbara Erickson. I think she looks she's having fun. Don't you agree? 

You may have seen one of the banners or signs hanging up at or around Powisset advertising the Powisset Cafe! Well, it starts next Saturday (Oct. 15th) and is being held on the following 2 Saturday (Oct. 22 & 29th). We will be serving up coffee, tea, muffins, flatbread, quiche, soup and bread between 11-2pm right in the Powisset Kitchen & Classroom. Come check it out! If you are interested in helping out with the cafe, please contact me: 

Several upcoming events I would like to highlight include:
  • Sukkot Festival on the Farm organized by Ganei Beantown: Sunday, Oct. 16th. There will be lots of different activities including sukkah building, a beekeeping demo, kale salad making in the kitchen with Nicole Lewis, bike your way to cider with the cider press, ferment some veggies, and much more!
  • The 4th Powisset Farm Trail Run: Sunday, Oct 23rd. Choose among 3 distances. Not interested in running? You will also have the opportunity paint a pumpkin painting or go on a farm tour. Race prizes include fresh veggies from the farm and other local goodies.
  • Our Final Friday Farm Dinner is on Oct. 28th. Aeronaut Brewing Company will be joining us and they have concocted a special brew using Powisset pumpkins! We will also have The Railroad House Band providing their amazing music.
Hope to see you on the farm!

Monday, October 3, 2016

Powisset CSA:Week 18

Cool fall harvest
Fall has arrived at Powisset Farm! The leaves are turning, we have experienced our first frost, we have to wear multiple layers to be comfortable out in the fields, and it rained. It has been a pretty eventful week. The recent rain is great but it is too late to make much of an impact on most this seasons crops. It is helping the cover crop germinate as well as helping the fall greens reach maturity at a respectable size. We have started covering fall crops with row cover not only to protect them from frost but promote growth as the days get cooler and the day light wanes. You will see more white row cover across the fields in the coming weeks. A sure sign of fall.

Monarch emerging from it's cocoon
As I did my weekly field walk today I observed more signs of fall. The cover crop of oats and peas I seeded two weeks ago have germinated and are coming in thick. A flock of Canada Geese is taking advantage of the fresh sprouts before they continue their journey south. We do our best to chase them from the fields. If you see a farmer hooting and waving their arms as they sprint across the fields it is not because we have finally been broken by the drought. It is in the effort to protect our precious and tender cover crop sprouts.

This time of year our work does not really slow down. It is shifting to other tasks like bulk harvesting roots and tubers. We utilize volunteer groups to help with big projects. Last week we had a corporate volunteer group of 50 folks. They helped us break up seed garlic for planting in a few weeks as well as did a ton of pulling up of stakes, drip tape, and plastic mulch. Volunteer groups like this one can have a big impact on the farm. For more information on corporate or individual volunteer opportunities contact our Volunteer Coordinator, Eileen Small, at for more information.

Winter Share:
Ask us about the winter share! The winter share is a great way to stay connected with Powisset Farm and eat delicious seasonal food into the winter.  There is information in the farm stand and we are happy to answer any questions that you have about this winters share.

In the farm stand:
Please take a minute to explore the items we have to offer in our farm stand. In addition to produce we also have pies, ice cream, maple syrup, dairy from Appleton Farm, eggs, Powisset pork products, crafts from local artists, and so much more

In the share this week:
- Kale
- Potatoes
- Lettuce
- Storage radish (most likely daikon)
- Choice of pepper, eggplant, or summer squash
- Winter squash
- Garlic
- cooking green

Hot peppers

Zannah, on behalf of the farm crew

Monday, September 26, 2016

Powisset Farm CSA: Week 17

CSA Week 17:

We have passed the Fall Equinox and the temperatures are reflecting this important seasonal marker. Last night we experienced our first frost of the fall. As I walked the fields this morning I assessed the damage. We have time to say good bye to our the work horses of our summer crops; peppers, eggplants, and tomatoes.  I've been checking the weather pretty obsessively all season to we were prepared for the frost. The crew spent several hours Friday and Saturday laying out row cover on the crops that it is appropriate for. Our tender lettuce, salad greens, summer squash (I have never had summer squash continue to thrive this late into the season. Due to the extremely dry weather we have experienced, the diseases that usually hit our cucurbits have been at very low levels) look good under the row cover, continue to grow, and will be harvested for you over the next few weeks. Another effect of the frost is that some of the weeds we have been battling all summer were also fried, wohoo!

As our summer crops fade our fall crops are finally getting the temperatures they need to thrive. Broccoli does not form florets when the temperature is sustained about 80 degrees. This means that our beautiful stand of fall broccoli has been stagnate for the last few weeks. On my field walk in the crisp morning air with my sweatshirt hood pulled up over my ears I discovered that the broccoli is finally forming heads, the kohlrabi and cabbages are also reaching maturity.

Later this week we will be welcoming our beloved farm cat James home. As some of you may remember James broke one of his hind legs this spring. After 6 months James is fully healed and ready to rejoin his brother Simba here at Powisset. James has been recovering with farm friends Amy and her son Ben in Easton. I'd like to give Amy and Ben a big shout out, they have done an incredible job providing James a happy and healing environment.

In the farm stand:
- Eden Pond Farm pasture raised chickens
- Crescent Ridge Ice Cream: new flavors including seasonal flavors pumpkin and Graham Central Station
- Sweet potatoes from Piccadilly Farm
- Apples from Brookdale Farm
- Pies from Bushel and Crumb
- New craft beverage flavors from Spindrift and Green Bee
- and so much more

In the CSA:
- kohlrabi
- apples
- cooking greens
- garlic
- potatoes
- purple top turnips
- radishes
- ripe peppers
- winter squash

- hot peppers
- open for tasting: cherry tomatoes, tomatillos, husk cherries (these did not have a chance to fully mature before the frost), raspberries. All of these crops are very limited, please take a taste and remember that there are 349 other CSA members who would also like a taste.

Zannah, on behalf of the farm crew

Wednesday, September 21, 2016

Past + Upcoming Events!

Last weekend we welcomed a group of seniors from the Westwood Council on Aging along with some children through the Westwood Public Schools for a pilot Intergenerational program, From Nest to Table. Attendees visited the chickens, learned how to pet and hold them, learned about their eggs and how to collect them. Following this visit, everyone convened in the kitchen to use those eggs to make mini quiches! We used Powisset Canadian bacon and loads of Powisset veggies - tomatoes, scallions, peppers and more. We will hold a similar, public program on November 12th. Sign up here!

What's Coming Up?

Our 4th Friday Farm Dinner is scheduled for Sept. 30th. Curious about the menu? Email me!! The dinner will be catered by Heritage Truck Catering Company and we will be entertained by the Railroad House Band.

The following morning, we are honored to have Renato Poliafito from Baked in NYC in our kitchen where we will be creating pumpkin whoopie pies, carrot cake cupcakes and an apple buckle. Rentao will also be selling and signing his cookbooks. There are only a couple spots left in this class so don't wait to sign up!

Save the date for these events and programs in October!