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Tuesday, October 6, 2015

Two More Weeks of Summer CSA!

kale forrest
There are just two more weeks of our 2015 summer csa season! Even though I see sweet potatoes and Delicata squash and red storage onions out on the tables right now, I am having a hard time believing that we are actually wrapping up this season.  Thank you for joining us for this awesome summer of vegetables!!  Next week, I will provide you with a share report, letting you know what you received in your share this year!  And, as always, if you have feedback about the season or want me to know of any changes that you would like to see next season, please email me at :

i harvested broccoli with a snake sleeping inside it!

If you don't want the veggies to end, please join our winter CSA! We still have space available! You don't have to be a current CSA member to join our winter CSA, so please let your pals know, if there are some folks in your life who have been wanting to get to know our farm!  The winter share is a lot of fun and it's delicious! We'll have lots of lettuces, greens, broccoli, cauliflower, roots, onions, leeks, shallots and squash in the winter share!  Plus, lots of fun vendors will visit us during the winter pick-ups! Sign up at the barn or let us know if you have any questions!

Remember that the last two weeks of the season is a great time to bring your farmers sweet treats to warm their cold hands as they harvest on these crisp mornings!  It's also a great time to take long walks at the farm, breathe in the clean, fall air, or stay a little longer in your sweaters and hats for a picnic!  Enjoy this beautiful farm in this beautiful season!

See you out there,

Meryl & the powisset farm crew
***Our last week of summer CSA is next week: October 13, 15 & 17***

What's in the share: 
in the barn: sweet potatoes, winter squash, onions, storage radishes, choice of greens, bok choi, kale, lettuce, carrots, peppers, leeks or fennel, broccoli or cabbage
in the fields: the last of the raspberries, cherry tomatoes, herbs & flowers
What's in the Stand:
 Lots of great things coming your way this week. The freezer if full of beef and more meat types are coming including pork and turkey products! So check the freezer when you pop in to see what's arrived!

It's PIE week! This Thursday is the last CSA pie week and Bushel & Crumb is ending it on a sweet note with Cranberry Caramel Apple! I can't wait to try this one! We will have this pie for sale in the farm stand fridge and freezer (so you can bake at home and make your house smell delightful!). We are likely going to carry pie in the Farm Stand after the summer veggie CSA ends so stay tuned for details on that.

Copper Kettle Bakery
Our beloved Helen from Copper Kettle Bakery will be at the farm on Thursday griddling up her amazing Welsh Cakes! She will be here in the morning to early afternoon. Come by, take a taste of welsh cakes fresh off the griddle, then grab a bag to take home.

Yes, We're OpenThe Farm Stand will continue to be open through the whole month of October even after the summer veggie CSA ends! The hours will remain the same so stop by to pick up some farm fresh items until your winter share begins.

Tuesdays, October 20 & 27 - 1:30pm-6:30pm
Thursday, October 22 & 29 - 10:30am-6:30pm
Saturdays, October 24 & 31 - 10:00am-5:00pm

Recipe of the Week

DELICATA! This is my FAVORITE winter squash! It's color. It's shape and texture. It's flavor. And it's so easy to prepare and eat. You can roast it, grill it, stuff it, puree it...the sky's the limit with this fall gem. And another great thing about don't even have to peel it! That gorgeous striped skin is edible, delicious and full of good stuff for your body (like beta-carotene which means Vitamin A for us!).  Here are some simple and easy ways to enjoy delicate squash.

Roasted Delicata Squash with Onions
Recipe adapted from

Cut about 2lbs of delicata squash lengthwise in half. Scoop out the seeds (SIDENOTE: you can dry the seeds, bake 'em like pumpkin seeds then eat!). Then cut into 1/2" wedges and toss with onions (or you can leave the onions out), about 1 TBL oil and salt. Spread on a baking sheet and roast on 425 F for about 30 minutes; toss once or twice in between. You can stop here and enjoy this simply or add this dressing to it for added punch of fall flavor. Mix 1 TBL of oil, 1 tsp of rosemary, TBL maple syrup and 1 TBL Dijon mustard together and then toss with veggies.

Once you've roasted it you can eat it or even toss it with some massaged kale greens, fennel and a pinch of cayenne. Delish!

Upcoming Events 

Don't fret that the Bushel & Crumb pies are coming to an end. Simca Horwitz, head baker at Bushel & Crumb will be leading a class to show you how you can bake both savory and sweet pies in your own home. Join us on November 5th!

Calling all dishwashers! If you are interested attending one of our future cooking classes for free in exchange for a couple of hours of clean up, please contact Nicole at

Here is a run down of events remaining in October. We have a little bit of everything!
October 17th: Star Party!
October 18th: Cooking with Annie at Powisset: Sous Chefs in the Kitchen: Pumpkins & Apples
October 20th: DIY Manicures & Nails with Jamberry
October 23rd: Friday Fall Farm Dinner
October 27th: Baking with Einkorn
October 28th: Make & Take: Pumpkin Craft
Every Thursday in Oct: Mindfulness at 6:30am & Story Hour at 10:00am

Monday, September 28, 2015

Sounds of a Powisset Farm Apprentice

The hum of Powisset, through the ears of a farm apprentice:

Sometimes I think that I experience my life here at Powisset Farm primarily through my ears.  There are a lot of things that make Powisset the magical chunk of Earth that it is, but it’s the sounds that really get me. 

I hear the whir of fans in the greenhouse. I hear harvest knives trimming leeks. I hear the cacophony of chickens when I walk into the coop, and I hear farmers laughing while weeding beets. I hear water rushing through irrigation tubes and scattering out of sprinkler heads.  I hear the low rumble of the transplanter carrying people and plants down another bed.  I hear singing in the wash station, and I hear “Back in Black” as Meryl gets a call.  I hear the beautiful mayhem of a Saturday morning distro – kids running, scales creaking, tongs clanking, bins sliding, people chatting. I hear Henry barking because she heard something.  I hear Simba meowing because he’s stuck again. I hear nothing but the hushed whisper of swaying trees, and then I hear nothing but the jubilant blare of the farm truck horn.  I hear coffee brewing in the morning, and crickets and toads at night.   Everyday my ears happily pick up a small fraction of the innumerable sounds comprising the collective hum that is Powisset Farm. 

Other times – maybe in the quiet at the end of a long day, with light fading, birds chirping, and the farm at peak serenity - I find myself aware of the things I don’t hear.  I don’t hear the wind blowing through the thousands of food deserts, both urban and rural.  I don’t hear the pens scratching ink across the bills of sale of small family farms. I don’t hear the whining of conveyor belts at factory farms.  I don’t hear the toxic chemicals leeching into the water tables of otherwise farmable land, now poisonous to its inhabitants. I don’t hear the grumbling of hungry bellies, all around the world, and also right down the road in Boston. 

It is at moments like these that I have to remind myself that this wonderful place and all of its emanating noises do not exist in a vacuum.  The sounds coming from these one hundred acres are part of a larger story unfolding all over the globe, and one that is still being written.  The best sounds of Powisset Farm fill me with immense gratitude for this place and the time that I have here, while at the same time underscoring the need to remember places distinctly devoid of such sounds.  With pride in the place where I work, limitless faith in the amazing people that I work with, and the belief that every sound produces an echo somewhere, I feel thankful to be part of the hum here at Powisset Farm.

From the fields,
Russell and the Powisset Farm Crew

Whats in the share this week:

We are winding down to our last three shares of the season! woa!
This weeks' share will be a little smaller before our final two shares when we distribute more roots and squash and hope that the broccoli and cauliflower do their thing and show up for us to enjoy!  It's been a tougher fall for us than usual, as the fall crops which need water and cooler weather have been met with drought and super hot temps--we wish we had more plentiful greens for you--they are coming...slowly!  

Remember if you want to participate in our winter veggie share, there is still room to sign up!

in the barn:  lettuce, chard, tatsoi or arugula, peppers, apples! (it's been so fun to give you a taste of these the last few weeks), leeks, radishes or turnips, carrots, sweet peppers/eggplant/tomatillos, maybe the last of the tomatoes, maybe broccoli!
in the fields: the last of the flowers, raspberries and cherry tomatoes

powisset gourds!

funky spuds. (my new band name)

veggies boxed up for donation to mattapan food pantry

In The Farm Stand

Yes, We're OpenAlthough the CSA will be done the week of October 13th, we will be keeping the Farm Stand open through October! The hours will remain the same through the end of the month:

Tuesdays 1:30-6:30pm
Thursdays 10am-6:30pm
Saturdays 10am-5pm

Events: Past & Future

Powisset Farm was full of activity yesterday as Beantown Jewish GardensBJEP (Boston-area Jewish Education Program) and Temple Beth Zion held a Sukkot Festival to celebrate the feast of the harvest. The day included many activities from harvesting in the fields to making kale salad in the kitchen, a sauerkraut mob, and of course building a Sukkah. However, the most popular activity by far was riding the cider press for samples!

 And...for future events, I am very excited to announce that our very own Nicole Lewis (also known as N1) will be teaching some upcoming (fun) classes. In October, Just for Fun on the Farm: DIY Manicures with Jamberry (Oct. 20th) and Baking with Einkorn (Oct. 27th) for those of you who have either purchased or have been curious about Einkorn flour which we recently started selling in the farm stand.

And lastly, in light of the lunar eclipse, I do have to share an amazing photo that "our local astronomer" took last night. We will be holding our next Astronomy Night on Saturday, Oct. 17th. Not only will we get to view the moon, stars and planets, but preceding this, Al Navarro will be sharing a brief overview of how ancient astronomy was intertwined with agriculture. Since he is clearly an amazing astro-photographer, feel free to come on by to get some tips on your own shots.

We have many more events and while we can't mention each one, you can find them all here.

Crescent Ridge Home Delivery SPECIAL

Have you LOVED getting Crescent Ridge milk at Powisset Farm? We will continue to carry it though the days the Farm Stand is open (see above section) but if you would like to receive home delivery service during the winter months, there's a great special Crescent Ridge is offering! Sign up and the delivery fee will be waived for four months! To take advantage of this offer, type in POWISSET in the “Who referred you?” box located on the registration page at Please note it may take a day or two for the waiver to be applied so if you see an initial delivery charge, not to worry, it will be removed once approved. Enjoy!

More beef is coming!

Keep an eye out this week for beef in the freezer. Lots of great fall and winter cuts will be abvailable! 

Recipes of the Week

Are you loving the apples in the share these past two weeks?!? Since it's apple season and we've been getting this little surprise item in the share, I thought it would be fun to do a couple of apple recipes. This first one is for Apple Rustic Tart. This is a wonderful recipe I got from my mother-in-law (not sure where she got it). It's a lovely alternative to apple pie.

Apple Rustic Pie
2 Tbl butter
1/4C brown sugar
2 Tbl granulated sugar (I've done this recipe without this and just used brown sugar)
2-4 pounds of peeled and sliced apples (golden delicious and granny smith are usually recommended for this recipe ut I say go ahead and use whatever apples you want!)
2 tsp of fresh lemon juice
1 tsp of ground cinnamon
1/4 tsp ground nutmeg
a refrigerated pie dough (if you have a great pie crust recipe then certainly use that but if you're looking for something quick, go ahead and buy the pre-packaged kind).
Preheat oven to 400 degrees. Melt the butter in a small pan over med-high heat. Add the sugars and cook until dissolved (1-2 minutes). Remove from heat and stir in the apples, lemon juice, cinnamon and nutmeg. Place dough on a pie pan or on a flat baking sheet. If using a cooking sheet put parchment paper or aluminum foil down first. Roll out to dough into a 14" circle. Add the apple mixture to the middle of the dough and fold the edge up and over the edge of the apple pile. Bake in the oven for 40-45 minutes or until golden brown. Eat and enjoy!

Note: If you prefer softer apples you can cook the apples with the lemon juice, spices and butter/sugar for about 15-20 minutes and then add to the crust and bake as usual.

Apple Salads
I love salad with apples in it! There's the classic favorite Waldorf Salad  but this Chopped Autumn Apple Salad is perfect for this time of year.

6 to 8 cups chopped lettuce
2 medium apples (or pears if you prefer), chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled (omit if you don't like or eat bacon)
4 to 6 oz. feta cheese, crumbled
For dressing
Store bought Poppy Seed Salad Dressing and 
Balsamic Vinaigrette. Or take a couple tbl spoonfuls of mayo, add some balsamic vinegar and mix.

In a large bowl, combine the lettuce, apples, cranberries, pecans, bacon and feta cheese. Drizzle generously with the dressing, followed by some of the balsamic vinaigrette.

Tuesday, September 22, 2015

Leaves Turning

Yesterday I was driving around the roads near the farm on my Monday-bagel-for-lunch-run when I noticed that I was surrounded by trees with colorful leaves.  The leaves were turning color!  Does this mean it’s actually fall, I wondered, as I was wearing my first sweater of the season.  Trying not to get too distracted by the canopy of trees and the Neighborhood Farm Fields along Hartford Street, I thought about the time in between when the leaves are green and when they are red, orange, yellow and all the other hues of the fall rainbow.  

Of course, I should ask Andy, our farm apprentice/tree expert for the real explanation of what’s happening to the leaves….but beyond the scientific explanation I was thinking about our noticing of the transitions around us.  I wait and wait for the leaves to pop out in the spring-and this season it took so long.  I remember looking up at the trees each day, in the long days of spring, trying to decipher each bud and having a hard time believing that the leaves would ever arrive.  And then one day, they were there, glowing green, covering every branch and I felt sad that I missed the moment they emerged, but was glad they were here.

And then for weeks, I have longed for fall to arrive, for something like cooler weather or leaves changing to let me know that I had made it to the homestretch of the season, in my last year.  And without noticing it happening, the leaves turned.  I was sad I missed the moment, but glad that it had come and am grateful for this season, full of beautiful things. 

It’s the noticing of the changes happening that I (and maybe you also) miss on the farm.  We know we used to be smaller.  We know we started with one table, some hand written paper signs and one lightbulb swinging from its cord to illuminate our pick-ups.  We know at some point we didn’t have an herb garden or a flower garden or chickens or a weedy raspberry patch.  We missed the moment they came, but we are glad they are here and how they feel like they have always been a part of our farm.  We know we started with five acres and are now up to 16 or maybe more and we missed the exact moment that it happened, but we’re glad that it did, as those fields feel like they’ve always had our veggies tucked in clean and weedy rows.  And the people, so many crew and csa members and visitors have come and gone through the farm.  And I remember working with tara and molly and aviva (our first farm crew) like it was yesterday, bringing up vegetables with a garden cart to a dark wash station at the end of a fall day.  I don’t remember when or how the farm crew went from four to fifteen, but I know that it’s changed and I’m sad to miss the teams I’ve loved over the years, but glad for this crew, who feel like they’ve been here for years.

Like the turning leaves, our farm has and changed from green to red and back again. Still the same place, but in a different stage of our growth, each stage beautiful, each stage necessary for our farm to grow out in circles, our trunk growing strong and tall and wide. 

See you at the farm,
Meryl & The Powisset Farm Crew

What's in the share:
in the barn: tomatoes, peppers, eggplants, tomatillos/hot peppers, lettuce, turnips/radishes, arugula/kale, herb choice, chard/spinach, acorn squash!, beets, apples (just a taste) from UMASS orchards

in the fields: PYO is winding way down! just some cherry tomatoes and raspberries..this would be a great time to enjoy a walk around our back fields...with the time you used to give to picking!  it's beautiful back there!

The Ride for Food!
Thank you, Thank you, Thank you to all who supported my with a donation or a cheer or a high five!! Last Sunday was the Ride for Food
and I rode 25 miles!! yay!  And I reached my goal of $1000!!
Hooray and thank you for all of your support!

before and after pics:
before! looking excited!

after! me and dawnielle! We did it!!

In the Farm Stand

Fall is definitely in the air. I've pulled out my light sweaters for the morning but I'm still wearing flip flops. This transition of season is always bittersweet for me. I love the change, the smell in the air and the colors that Fall brings but I know that winter is also on it's way. What better way to make this transition warmer than with a fall pie?  Bushel and Crumb will be back this Thursday with their last savory selection of the season. It's a winter squash, onion, cheddar, and gouda pie - everything fall wrapped up into one delicious pie! Come by and grab one for dinner. The last sweet pie will be on October 8th and then holiday pies will be ordered.

We're also very excited to welcome back our pottery friends Lisa & Sue this Saturday, September 26th. Lisa WB Walker and Hog Wild Pottery will be selling heir functional one of a kind pottery. Both artists create their dishwasher and microwave safe pottery at Potters Place, a cooperative pottery studio and school in Walpole. Visit and to see all that they offer.

Recipes of the Week

What are those white and pink marbled shelling beans in the share!?!?! Those are called Dragon Tongue beans and not only are they pretty, they're delicious! Not sure what to do with them? First you need to shell them out of the pods. Then rinse them and soak them overnight, like a dried bean. Then use them as you would any other bean. This morning I tossed them in a crock pot Pork Posole soup that is slowly cooking as I type this. For more inspiration, check out these recipes:

Dragon Tongue Herb Spread or Dip

Succotash with Bacon & Croutons