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Thursday, December 1, 2016

Winter share 3

Winter Share 3

Howdy folks,                     

I apologize for the late post. We have had to reorganize this weeks share because yesterday our root cellar, where we store most of our winter vegetables, was affected by a ruptured pipe. We are assessing the extent of the damage caused by the leak. It is likely that we will lose some of our crops that were being stored in the cellar. That’s the bad news. The good news is that we have a good deal of crops that were not affected and we will have a share full of carrots, broccoli, head lettuce, cauliflower, potatoes, radishes, scallions, kale, popcorn,  and collards this week. We will also have herbs available as pick your own.

In the farm stand:

We will have all of our delicious vegetables (including lots of broccoli and cauliflower) available for sale in the farm stand. We will also have Powisset Farm eggs, Powisset Farm sausage, Peter's Farm honey and jams, frozen organic wild Maine blueberries, Natick Community Farm Maple Syrup, and Spindrift Soda.

Starting Saturday we will be selling Trustees beef and whole chickens raised at Moose Hill Farm. We will also have additional pork cuts from Powisset's own pigs!

Bushel and Crumb Pies!!! We have frozen pies available in the stand-up freezer next to the bottle cooler.

Welsh Cakes: Chocolate chip, cranberry, and currant

Jordan's Seafood will be selling their amazing seafood and soups at the farm on 12/3 and 12/16 from 10 - 2

Winter Share and Farm Stand hours are:

Third pick up: 12/2 12-4 or 12/3 10-2

Fourth pick up: 12/16 12-4 or 12/17 10-2

Zannah, on behalf of the farm crew

Monday, November 28, 2016

Post Thanksgiving Happenings!

We hope you had wonderful weekend with your friends and family!

Some of you may know that today is Giving Tuesday!  And since we have such an awesome and generous community here, we would like you all to consider giving to our favorite Thursday volunteer farm stand friends!  Margie and Ariel are training for the Boston Marathon while raising money for Hale Reservation, and the programs they run to get under served students out and learning/exploring in this beautiful land.  Here is Margie's fundraising page, and here is Ariel's - please show them our appreciation, and support this awesome cause (plus if you give today they will be eligible for a matching gift - don't hesitate!). 

Margie & Ariel will also be at Powisset this Saturday selling warm soup and sweets while we star gaze during our Astronomy Night. Proceeds will also go towards their Hale/Marathon fundraising efforts. Astronomy Night begins at 4:30pm and we will be gazing until 6:30pm. Please check our Facebook page for weather updates.

Earlier that day (Saturday, Dec. 3rd at 10am), get your gift giving side out for Nicole Lewis' Bath & Body Gifts for the Holidays. In this class we will be making a body scrub, a body butter and a nourishing lip balm. I can speak from experience, these creations are amazing! And so easy to make.

And finally, mark your calendar for Sunday Dec. 11th. We have 3 talented musicians joining us to get into the holiday spirit, playing some holiday tunes at Seasons Unplugged: Acoustic Tunes. We have Steve Lewis (from the Lewis Brothers), Joe Sabourin (from Your Mothers Moustache) and Suzanne Greenwald, multi harpist (as well as writer, actor, entertainer, and much more).

Thursday, November 17, 2016

Past + Upcoming Events! And HAPPY THANKSGIVING!

We've been really busy at Powisset Farm from hosting private and public programs. Last week we held a Volunteer Appreciation Dinner to recognize all our volunteers who work tirelessly for us doing everything from teaching classes to working in the fields or the farm stand to marketing the farm and our programs. Thank you to all of you who donate your precious time to Powisset! If you are interested in volunteering with us please contact me at

Last Saturday, we hosted several families, including some eager children who learned how to hold and pet a chicken, collect eggs and, after departing the chicken coop, we all joined together in the kitchen to make mini-quiches using the just-collected eggs and some fresh veggies & herbs from the farm, like kale, broccoli, and thyme. Our next "From Nest to Table" program will be held on Jan. 14th so keep your eyes on our web site.

To recap what's coming up in the next few weeks, here goes it:

Taken 2 nights before the "Monster Moon!"
And, last but not least, here is a list of the abundance of veggies in the last winter share pick up! We hope you all are enjoying it!


Winter Share

Howdy folks,

After several weeks of performing my civic responsibility of jury duty, I am finally done. Months ago I planned a vacation, so I am now off to explore the Southwest until the beginning of December.  Andrew and the rest of the farm crew are working hard to get the fields ready for winter, and all the remaining crops out of the ground and into storage. Saturday is the last day for our seasonal farm staff. Annie, Rachael, Zane, and Diane have been an integral part of our farm community and they will be very much missed. (We are lucky that Diane will return in the spring!)

In the share:

We are packing this week's winter share full of great vegetables. You can look forward to broccoli, spinach, lettuce, kale, collards, potatoes, sweet potatoes, daikon radishes, watermelon radishes, radicchio, kohlrabi, shallots, garlic, butternut squash, turnips, carrots, and more.

In the farm stand:

We will have all of our delicious vegetables available for sale in the farm stand. We will also have Powisset Farm eggs and sausage, Peter's Farm honey and jams, frozen organic wild Maine blueberries, Natick Community Farm Maple Syrup, apples, and Spindrift Soda.

Bushel and Crumb Pies!!! We will have Pumpkin, Apple Cranberry, Blueberry Maple, Honey Salted Walnut, and Chocolate Ganache pies available.

Welsh Cakes: Chocolate chip, cranberry, and currant

Jordan's Seafood will be selling their amazing seafood and soups at the farm on 11/18, 12/3, and 12/16

Winter Share and Farm Stand hours are:

Second pick up: 11/18 12-4 or 11/19 10-2
Third pick up: 12/2 12-4 or 12/3 10-2
Fourth pick up: 12/16 12-4 or 12/17 10-2

Zannah, on behalf of the farm crew

Thursday, November 3, 2016

Thanksgiving is right around the corner and Bushel + Crumb has you covered with a whole selection of sweet and savory pies from classics like Pumpkin to creative interpretations like Salted Honey Walnut. Take the stress out of Thanksgiving, free up your oven, and let Bushel + Crumb do the baking!

Pie Varieties
Check out our website ( to see the full description of pie varieties and reserve your pie today!

Pies will be available for pickup at Powisset on Saturday, November 19th and on Tuesday, November 22nd. 

Contact Simca at with any questions about Thanksgiving pies.

Monday, October 31, 2016

Past + Upcoming Events

It was a busy weekend at Powisset with the final Friday Farm Dinner and on Saturday, the 3rd and final day of the pop up Powisset Cafe. The Cafe was the result of some dedicated volunteers, with a great idea and great cooking/baking, cleaning, customer service skills as well as our amazing community and "customers". The pop up cafe was a test to see if there is a market for this type of establishment at Powisset and I think we determined that there is. Stay tuned to see what becomes of the Powisset Cafe!

What's Happening This Week?

Our third annual Tri-Town Hike, a collaboration between The Trustees & Hale Reservation, kicks off early on Friday evening (Nov. 4th) with an inspiring night with Randy Pierce, the first blind hiker to summit all 48 peaks of NH's White Mountains. Randy will be joining us for "Your Don't Have to Have Sight to Have Vision" at Powisset Lodge at Hale Reservation at 7pm. The following morning, Saturday (Nov. 5th), begins the hiking portion of the weekend. Participants have the option to hike the entire 12 miles, starting at Sen Ki (Hale Reservation) and ending at Rocky Woods (Trustees) going thru Noanet Woodlands and Powisset Farm or tackling one of the shorter 4 mile sections. We will be providing shuttle service for those starting and ending at different locations. Visit our web site for all of the details or contact me at

And Beyond....
Nov. 12th: From Nest to Table

Part-time Employment in the Powisset Farm Kitchen!
al FreshCo makes meal kits with food sourced from Powisset Farm and other farms in Dover. They are looking for help in the kitchen at Powisset on Tuesdays from 7-11am for the winter, and into spring. You’d be helping wash and chop vegetables, pack, seal and assemble the meal kit ingredients. They’re looking for someone who is comfortable in a fast-paced environment, excited about working with local vegetables in a commercial kitchen environment, and working as part of a fun team to bring awesome food to customers in an efficient way. If interested, please reach out to Laurel at


Thursday, October 27, 2016

Shifting gears

News from the farm:
This week marks an off week for the farm. After 20 weeks of seemingly non stop work we are all taking a few days off to relax and rejuvenate before we launch into the winter season. I spent 48 hours in the White Mountains with a few of my more adventurous friends. When I left Boston we were still experiencing mild temperatures. I seem to have brought winter back with me. We hiked through snow, raw winds, and temperatures in the teens. It was an epic adventure.
I return to a farm transformed. With several nights in the 20's and a few good frosts it really feels like a true New England fall around here. The farm cats have been offering up ample snuggles and are keen to take advantage of warm laps  and computer keyboards.
This week we have a corporate volunteer group that will be helping us plant garlic for next season. Garlic is the only crop that we seed in the fall to be harvest next year. The garlic cloves that we press into the ground this afternoon will begin to establish roots over the next few weeks. As winter grows colder it will lay dormant until spring when it will be one of the first plants to emerge. We will harvest garlic scapes and green garlic through June and July. Garlic scapes are the immature flower of a garlic plant. By harvesting them we force the garlic to put its energy into growing a larger bulb rather than creating a flower bloom. If you have ever pondered during a June CSA pick up why you are getting so many garlic scapes remember that each garlic scape means one garlic bulb in your share come fall.

Winter Farm Stand Hours:
October 29th, 10-2
November 4th, 12-4
November 5th, 10-2
November 18th, 12-4
November 19th, 10-2
December 2nd, 12-4
December 3rd, 10-2
December 16th, 12-4
December  17th, 10-2

In the farm stand this week: apples, kale, radishes, broccoli, garlic, lettuce, spinach, kohlrabi, butternut squash, radicchio, tatsoi, popcorn, potatoes, cabbages, gourds, potatoes
and more. You can stock up on other favorites like wild Maine blueberries, Appalachian Naturals Fire Cider and sauces, Welsh Cakes, frozen Bushel and  Crumb Pies, Peter's Farm honey and jams. The list goes on.

Summer Share Update:
I am pleased to announce that with the final summer share distribution we reached a full value return on your share. Meaning you received just over $650 worth of produce over the 20 week summer season. It was an especially challenging growing season but I feel pleased with reaching this goal and humbled by your support and commitment to the CSA model.

Winter share:
We still have a few winter shares available. If you are interested in signing up please contact me at zporter@thetrustees and I will send you a registration form. The winter share is full of veggies like: beets, lettuce, spinach, scallions, tatsoi, radishes, cabbage, butternut squash, garlic, popcorn, shallots, cabbage, broccoli, kale, potatoes, and so much more!

CSA Renewals:
We are starting CSA renewals for the 2017 summer season. Primary share holders should have received an email today (Wednesday 10/27) from our CSA Administrator Susan Lewis. The email contains a link to the CSA renewal page.

Meat Share:
We still have meat shares available! For more information follow this link:

Zannah, on behalf of the farm crew