the trustees of reservations
Powisset Farm
CSA Blog
A property of The Trustees of Reservations

CSA Info | CSA Sign Up | Farm Stand | Volunteer | Apprentice | Connect with Us | Recipes Blog | Visit Powisset Farm

Tuesday, February 24, 2015

Bring on the Warmth!

Just a few short weeks ago I was all excited about the snow and couldn't get enough. 
Oh how quickly things change!
I've definitely had enough.
Now I'm focusing on ways to stay warm and joyful.

What could bring on more warmth
than sharing time in the Powisset Farm Kitchen with old and new friends?!

Below are four great opportunities to warm up with Powisset Cooks:

From the Fields: Chili!

Nicole Lewis at Spring Fest 2014!
Join Nicole Lewis as we explore the ins and outs of chili. 
Nicole's grandfather was an award winning chili maker!
In addition to her culinary lineage, Nicole is a longtime CSA member, raised bed gardener, photographer, member of the Powisset Education Program Committee (PEP) and all around star.


Christiane teaching focaccia this fall
Photo courtesy of Tod Dimmick 
Join Christiane Oberli as we learn how to make our own ravioli from scratch!
As we saw this fall in Christiane's herb focaccia workshop, her teaching is as dynamic as it is entertaining, delicious as it is educational. A long time CSA member, Christiane has lived and cooked all over the world and brings so much enthusiasm to the kitchen.
Don't miss this fabulous learning opportunity.


Tod baking bread to inaugurate the Powisset Farm Kitchen at Spring Fest 2014
Photo courtesy of Tod Dimmick

Join Tod Dimmick as we learn the art of bread baking with local grains! CSA member, food writer, accomplished cook and member of the Powisset Education Program Committee (PEP), Tod's passion for all things culinary is contagious. His Farm Fresh Muffin workshop earlier this winter was a sweet and savory success and we are grateful for another chance to learn with Tod in the kitchen.


Join Rachel for another opportunity to spice up your lunchbox and your kitchen! 
Adults and children come together for a unique learning experience in the Farm Kitchen where exploration and fun are the specials of the day!


If you are a returning CSA member, you should have received an email that gave you access to our sign-up form. If you did not receive an email, please contact Meryl and she will forward the information to you!

If you want to join our CSA for the 2015 and you are not a current member: 
We will open up registration on March 1, 2015.  
We will first invite people off of our waiting list.  
Please make sure your name is on our waiting list.  
Or, add your name now if you would like an opportunity to join our CSA program.

Waiting list link:

Rachel and the Powisset Farm Crew

Monday, February 9, 2015

CSA Sign ups and Winter Fun at Powisset!

CSA Sign-Ups Have Begun! (for returning members) 

It’s Monday, February 9th and I am sitting in my snow pants and boots in our cozy classroom space in the barn, watching the snow fall and swirl outside the windows around me.  My face is still rosy from having been waist deep in the snow around the greenhouse, pulling and throwing the endless flakes from the side of the “hot houses” trying to keep the weight off of what seem like such delicate structures.  I think this may have been the 100th time in the last couple weeks that I have found myself crawling around our greenhouses, freeing them from their snow cover.  Each time I scoop and dig, I peer inside at the empty tables and am reminded that in just a few short weeks, I will be inside, filling trays, sewing our onions, making roots for the 2015 season.  It’s about to begin again!

Yes! The 2015 season is coming up quick!  As you hopefully already know, we have begun sign-ups for the season (open now for all returning members).  And I hope you will join us for another great season at Powisset Farm.  Like most seasons, we are making a few changes and adjustments. 

Here are some of those changes:

·         Online Sign-ups!  It finally happened.  We are moving into the technological age.  We can now take your payments online.  You should have received an email that gave you access to our sign-up form.  If you didn’t, please let me know and I will forward it to you.
·         Price increase for full shares:  Full shares were $625 last season; the price is $650 this season.  Throughout The Trustees of Reservations, we are making changes to standardize some of prices and policies.  One of those changes is making our full shares $650 statewide.  At Powisset, we feel good about making this increase for our full shares, as the value that we distributed last season, far exceeded the cost of the share.  This price increase will bring our share price and share value closer together.  The small share will remain the same price at: $400
·         Membership to the Trustees of Reservations required.  Another statewide policy change at TTOR operated farms is that all CSA members are now required to become Trustees members.  As you know, the Trustees are a member supported organization and dues from membership facilitate every facet of the important work that we do in connecting people to places. Including our work at Powisset Farm!  When you purchase your share, you are investing in a season's worth of fresh local produce.  A membership demonstrates a further commitment to ensuring access for all to our beautiful farm.  This also means that we now have only one cost for a share, the member price.  Plus, whatever membership level you join at.  You can sign up for a membership on the same form as your CSA sign up.  For more information about our membership options and benefits, please visit:
·         Paper sign-ups:  These are available upon request.  If you are more comfortable or happy signing up via check/paper registration, please let me know and I will email or snail mail you a form. 

As always, please feel free to be in touch with me about any of these changes that you may have questions about.  Things we won’t be changing for this season; we will continue to grow top quality, healthy produce for you and your family.  We will continue to hold events, special dinners, and workshops that engage you and your community with food, land and each other.  We will continue to be stewards for this beautiful land by following growing practices that prioritize healthy soil, without the use of pesticides or chemical fertilizers. We will continue to nurture and nourish our community as you nourish us!

I hope you will join us for the 2015 season!  We will open our CSA to new members beginning March 1st, so please sign up soon to ensure your spot with us this year!

In the meantime, come by the farm for a ski, snowshoe or to do some shoveling with me!

I’ll see you out in the snowy fields or in the Spring!

Meryl (on behalf of all of us at Powisset Farm)

CSA Sign-Ups For Non-CSA Members (who would like to join):

If you want to join our CSA for the 2015, (and are not a current member) we will open up registration on March 1, 2015.  We will first invite people off of our waiting list.  Please make sure your name is on our waiting list.  Or, add it now, if you would like an opportunity to join our CSA program.

Waiting list link:

 Winter Fun at Powisset!

It's snowing! Again! While I'm clearly overstating the obvious I mention the snow because the novelty has not worn off. Snow days, working from home, shoveling, wearing snow pants, wondering how long I can get away with saving my parking spot beyond the allowed time period, trudging around in my snow boots all the time...the list of things I'm enjoying about winter is long. At the top of my list of things I'm psyched about this winter: SNOWSHOEING! My dad gave me his old snowshoes and I've thoroughly enjoyed walking atop enormous mountains of snow and exploring the winter wonderland in a new way-- thanks dad!|

Look at that glorious sunshine!
Sunbathing in the snow

Here are a few shots of snowshoeing at Powisset with friends. It was so nice to tromp around the farm on a quiet Sunday and visit all the nooks and crannies of the property that I don't usually make time to explore. Remember the property is open to the public all year from dawn to dusk!

February 18th

Venture out on a glorious winter night of school vacation and join us in the Farm Kitchen for a fun-filled evening of pizza making, eating and board games!

Email rachel if you have any questions and we look forward to seeing you soon!

Tuesday, January 20, 2015

Enjoy Chowder, Muffins and the Open Farm Stand!

The sun is shining brightly...
Come to Powisset to celebrate good weather!



We still have spots open for Wednesday's Powisset Cooks CHOWDER workshop!  

This workshop will feature delicious chowders 
guest speaker, Bobby Jordan, co-owner of our beloved Jordan Brothers Seafood!  

(Bobby is on the far left)

If you love chowder 
and you want to hear the inside scoop about the local seafood industry, join us.


On Sunday we'll be making Farm Fresh Muffins in the kitchen from 1-3PM
Join Powisset Cooks! in the field for a short look at the farm in Winter followed by an exciting hands-on exploration in the Farm Kitchen with our very own Tod Dimmick

My Photo
Powisset CSA member, food writer and accomplished cook, Tod will lead us in 
creating different muffin recipes that incorporate farm fresh goodies.


Visit the Farm Stand!

We are so happy that people are coming to visit the stand.
Today we are restocking with more goodies!
Eden Pond Farm organic chickens are back in the freezer for sale at $5/pound.

With SO many reasons to visit Powisset we look forward to seeing you SOON!

See you in the Farm Kitchen,
Rachel and The Powisset Farm Crew

Tuesday, January 13, 2015

Winter Farm Stand Open!

Powisset Farm is officially open for our winter farm stand season!  We have stocked the shelves of the fridge with our beautiful eggs and root vegetables.  And we have pulled the onions, squash, potatoes, garlic, sweet potatoes, shallots, and hot peppers out of storage for you to enjoy!  Our stand is full of these storage delights along with local whole wheat flour, Maine-grown heirloom beans to warm the crock pot, and honey and syrup to keep your winter sweet!  Lastly, we have our freezer filled with frozen wild maine blueberries, Powisset pork, and soon enough we'll be filling it with our favorite Eden Pond Farm frozen chickens. 

Come check out our awesome self-serve farm stand!

The Stand will be open Monday-Saturday between 8am-6pm.

Come in through the main barn entrance (where you usually enter for your CSA share and farm stand visits).  Walk through the double door into the kitchen space where you will find the farm goodies!

Please bring cash or check, we cannot accept credit cards at the self serve market.

See you soon! And please email with any questions!

Happy January,

Meryl & the team at Powisset Farm

Powisset Cooks! Classes!  All Winter Long!
Join us next Wednesday evening, January 21, for a very special Powisset Cooks workshop!  From the Fields: Farm Chowder will feature two delicious chowders AND guest speaker, Bobby Jordan, co-owner of our beloved Jordan Brothers Seafood!  

01J BS STILL2014

Every Tuesday during the summer CSA season Jordan Brothers Seafood comes to Powisset to sell amazingly fresh seafood to YOU!

Bobby (far left) and his brother Tommy (second in from the right) began their business in 1989 after working for separate fishing companies. Tommy coaxed Bobby to go into business together and the rest, as they say, is history. Together, along with other family members that help them operate the business they have seen tremendous change in the fishing industry. In the last five years, following the direct marketing trend of farms and small scale food producers, Jordan Brothers Seafood transitioned to selling seafood direct to customers at Farmers’ Markets and on site at local farms. By changing their business model Bobby and Tommy carved out a niche for themselves, strengthened their bottom line, and dramatically increased their level of fulfillment. Bobby shared that the feedback they get from customers is worth all the work involved in selling seafood directly!  

If you love chowder and you want to hear the inside scoop about the local seafood industry, this is the class for you!

I look forward to seeing you on Wednesday, January 21, from 5:30-7:30PM. If you have any questions, please email me at

See you in the Farm Kitchen,

Wednesday, January 7, 2015

The Strength and Beauty of Dormancy

We are seven days into the new year and my head is already in spring. Don't get me wrong, I love winter. Though I lived in the Georgia for six years, I'm a New England girl through and through. Born and raised in Maine, winter is a familiar friend. Ask anyone who knows me and they'll confirm that I'm a pro at layering for cold weather and staying warm. It was a treat to watch the snow fall yesterday while working at my desk and I hope we will get a serious snowstorm soon. So why am I thinking about spring? Believe it or not we are already planning the Powisset Cooks! spring workshop schedule. But, before I entice you with a few nuggets of what we have planned for the warmer months, I'm putting in a plug for you to come visit the farm now!

Have you been out to Powisset lately? The cold brings a quiet calm over the farm that is unlike the vibe of any other season. When I look at the fields, rest is the first word that comes to mind. I see infinite shades of brown, frozen remnants of fall crops and the outline of what was. Admiring the fields in the winter reminds me of watching someone I love take a nap after a long, exhausting day. Witnessing hard-won peacefulness evokes an appreciation for perseverance. Our farm fields give us so much, day after day, year after year. There is great strength and beauty in their dormancy. While the other seasons showcase the glory of the fields in an extroverted, flashy manner, I love the understated, classy appeal of the farm in winter. I am forced to remember that rest is a part of growth and that possibilities lay dormant until the right conditions align to shift potential into action.

This Sunday from 10am to 12pm is the perfect time to see Powisset in all of its winter glory!

Join us for Farm Fun for the Whole Family: Winter Farm Exploration and Warming Stone Soup.

Bring a vegetable contribution for a communal "stone soup" that will be made in the Farm Kitchen while we explore the farm in winter.

We will start the morning by embarking on a guided walk around the farm with Anne Innis. Long-time CSA Member, volunteer extraordinaire and trained Ecologist, Anne has her PhD is Biology and has worked for the Mass Audubon and the National Audubon, and has taught many public ecology programs. Anne is excited to share her joy of bringing kids out into nature and teach families about the natural history of Powisset Farm.

Anne Innis and her daughter Kate
According to today's forecast, this Sunday is supposed to be partly sunny with a high near 31. If any of the predicted snow actually falls, it'll certainly be cold enough for it to stick. If there is enough snow, feel free to bring snowshoes or cross country skis. 

We recommend everyone dress warmly - long underwear, boots, hats, mitten, and maybe snow pants for an extra layer of protection. Please be prepared to be outside for up to 1 hour.

After exploring the farm we will warm up in the farm kitchen with "stone soup" created by ingredients contributed by all participants! 

As always, if you have any questions, please email Rachel.

Here are two other Powisset Cooks! workshops that are happening in January. 
full list of workshops can be found online.

From the Fields: Farm Chowder
Wednesday, January 21 | 5:30-7:30PM
Come experiment with different chowder recipes and learn about local, seasonal fish options!

Sunday, January 25 | 1-3PM
Learn how to experiment with different ways to incorporate farm fresh goodies into delicious muffin recipes!

And now, a little "taste" of Powisset Cooks! spring workshops. More information will be online soon.
  • Eggstravaganza
  • Photographing the Farm
  • Cheese Making
  • Farm-tastic Desserts
  • Spring Pickles
I look forward to eating and learning with you!

Rachel and The Powisset Farm Crew

Thursday, December 18, 2014

What a Year! Also, Pies Needed!

Dedham Food Pantry
Urgent need for pies! 

December 2014
dfp logo
Holly Border
ALERT! The food pantry urgently needs 110 baked pies for this Saturday's turkey give-away to our clients. Make a family's holiday season brighter by donating 9-inch bought, baked or frozen pies! 

Drop off times at the food pantry this week are 3-4:30 pm on Thursday and 8am -1 pm on Friday

Also, please consider the Dedham Food Pantry as your 2014 tax deductible organization.  Click here to make an online donation.

DFP Photobook

Check out the Photobook section of our website.