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Tuesday, April 25, 2017

News from the fields

News From the Fields:

Garlic is up!
Field preperation
It has been very busy on the farm recently. We started seeding in the greenhouse in mid march and have continued at a hasty pace. The greenhouse is filling up! In the fields the garlic is up, and the chickweed and henbit are in full bloom. We have been busy preparing the fields to create a welcoming environment for all the crops we will grow this year. Last season I purchased a drop spreader to apply fertilizer soil amendments. The drop spreader allows us to apply custom fertilizer mixes that are specific to each crops needs and apply them directly to where the plants will grow. We used to only be able to apply fertilizer field wide or by hand. The drop spreader has been getting a lot of use the last few weeks. We purchased a few other key pieces of equipment over the winter which will really help streamline our systems on the farm freeing us up to hopefully spend more time on innovation as well as engaging with you  in the barn and fields.

Apprentices Jared, Diane, and Phil problem solving
This week we are dodging rain drops to get some of our early plantings into the ground. We are planting onions, strawberries, kale, broccoli, chard, beets, peas, and fava beans (to name a few). We have a lot to do but we have three talented apprentices that joined the farm team at the beginning of April. They have already begun learning about crop planning, greenhouse maintenance, field preparation, and tractor operation. You will be hearing from each of the apprentices this season in the CSA distribution area as well as through the blog, and at our programs and events.

First lady beetle of the season
A day at the spa
As I mentioned above we have been transplanting strawberries this week. You will notice a few new aspects to our strawberry planting this season. First off its in a different field than it was last year. Secondly the strawberries have been planted into plastic mulch. We are using plastic mulch because it allows us to run irrigation lines for the strawberries as well as reduces weed and disease pressure. Thirdly we have planted day neutral strawberries which will fruit a little later than you may be used too but should produce fruit for a longer period during the summer.

Andrew laying plastic mulch for the onions

We are all looking forward to sharing the fruits of our labor with you soon.

Your Farmer,


Friday, March 17, 2017

CSA And Event News

Powisset Happenins! Upcoming Events + Programs!

Save the Date for Springfest!
Even though there are several of inches of snow outside Springfest quickly approaching! Like last year, it will be held on Memorial Day, May 29th from 10-3pm so save the date! It will be preceded by the Powisset Farm Trail Race at 8:30am and activities will include music (the amazing Railroad House Band), local food & beer, kid’s crafts & activities, farm tours, visits with our animals, a pie-eating contest, and much more! If you are interested in volunteering at the event or participating as a vendor, please contact Nicole at

We’re Hiring!
Some of you may have joined us this fall for one or more of our Powisset Café Pop Ups but either way, we will be hosting the Powisset Café every other Saturday (June 17th-Oct. 21st) during CSA season, serving breakfast and lunch items made with produce right from the farm! As a result we are looking to hire 4 roles to run this: a Café Manager, Chef, Dishwasher, and Counter Server. For more information about these positions or to apply, please contact

Upcoming Programs
·         April 8th: Intro to Pottery at Powisset: A Clay and Hand building Workshop with one of our favorite artists and friends, Lisa Walker.
·         April 15th: From Nest to Table: Chickens, Eggs & Quiche!

April Vacation Week Programs
Looking for activities for the kiddos during April Vacation week? Well, we’ve got you covered. From April 18-21st, we will be hosting Farmer for a Day or join us for the entire week for Farmer for a Week. From 9:30-12:30pm on those days we will be doing a combination of working in the fields and the kitchen. Activities may include planting, composting, visiting and caring for our animals as well as cooking some simple dishes in our farm kitchen such as pesto, dumplings, & hand pies. Every day will be different and these programs are appropriate for kids aged 7-10.

Eggs & Meat for Sale!
Did you know that every other Thursday, we sell grass-fed beef, Powisset pork and pasture raised chickens from 3 of our Trustees Farms, here at Powisset? Either Tim or Connor will be on hand from 2-6pm on the following dates to answer questions or just sell you these goodies. In addition, we always have eggs for sale. Come on in any day and get your farm fresh eggs! We have a cash box in our fridge.
March 30th
April 13th
Future tomatoes
April 27th

News from the fields:
March has brought its typical extremes in weather. We are busy filling up the greenhouse with this seasons onions and the first of several generations of Swiss chard, kale, and tomatoes. It’s a steamy eighty degrees in the green house during the day. If you are looking for a respite from the wintery weather outside you can join us on Wednesday and Friday mornings. For more information about greenhouse volunteer opportunities follow this link:

Shallot sprouts
Rock star greenhouse volunteers
As soon as this late winter snow melts we will start prepping the fields for seeding and transplanting. The first seeds to be sown in the fields are peas and fava beans. Kale, chard, onions, and beets are quick to follow. I’m really excited about the coming season. We have some interesting new varieties we are growing as well as a plan to integrate new sustainable growing practices on the farm. I am always searching
James and Simba continue offer
their support to the farm operation 
for ways to improve my craft through continuing education opportunities, farmer partnerships, and workshops. This winter has brought lots of opportunity to do just that.

We are looking forward to seeing you all back on the farm in just a few short months!

Your farmer,



Friday, February 24, 2017

National CSA Day

Howdy Folks,

Today is National CSA Day! If you haven't already signed up for your 2017 CSA share today is a great day to do so. Follow the link below for CSA registration information.

We still have full and half shares available but they are going quickly. Don't miss out on your opportunity to share in the 2017 season.

News from the fields:

It's hard to believe we had multiple feet of snow on the ground just last week. It feels like spring outside today and it is downright hot in the greenhouse. As the snow melts away we are prepping the greenhouse and high tunnel for seeding. We are on the cusp of the 2017 growing! Next week we will start pressing thousands of tiny onion seeds into hundreds of potting trays.

With this blog post I am continuing my theme of "what a farmer does in the winter time". This morning Andrew and I headed to Ashland  to help some friends of mine skin their new greenhouse. "Skinning" just means installing the plastic sheet (or sheets) that cover greenhouses. These sheets are enormous. It takes a lot of planning, set up, and many hands to properly place a 100x40 sheet of plastic over the ribs of a greenhouse. With even the slightest breeze things can go south quickly. I've seen people lifted clear off the ground by an unexpected gust. Fortunately this morning we had ideal weather for the project.

Greenhouse skinning is reminiscent of a barn raising. A farmer puts the word out and folks come from far and wide to lend a hand. This morning we had a couple come from as far as southern Maine. We are really fortunate to have a strong and collaborative farming community in Eastern Massachusetts. People show up for one another in a way that I find refreshing and inspiring.

This winter we also have some major infrastructure upgrades we are working on at Powisset. Work will start soon to renovate our root cellar to replace the walls and framing damaged by the flood. We are also working with a well specialist to increase our well capacity and flow rate. I learned a lot last year about the limits of the existing infrastructure at Powisset Farm. We are taking those lessons and applying them to making smart investments in infrastructure and equipment to help improve and streamline our systems.

Until next time,

Farmer Z

Wednesday, February 8, 2017

Sun set over the garlic field
Howdy Folks,

This is a mid-winter check in from the farm.

In case you missed it, CSA sign-ups are live! If you haven't yet renewed you can follow this link to the sign up page:

Over wintering scallions
This year we are offering two share sizes. The full share is a 20-week share. It is large enough to feed a family of four that likes vegetables. We are also offering a 10-week share, which will be the same size as the full size 20-week share, but will be picked up every other week. The 10-week shareholder will be assigned to pick up either even weeks or odd weeks for the duration of the summer. All shares must be picked up at the farm, and there will be opportunities to harvest pick-your-own crops. Please note that there are only a limited number of 10-week shares available, and they will be sold on a first come, first served basis until all slots are filled.

News from the fields:

Winter is the time for fixing equipment, hiring seasonal staff, professional development, budgeting, crop planning, providing a warm lap for the barn cats, etc. We have been busy attending to all of these tasks as well as taking some time to rest up so that we are able to deliver an exceptional CSA experience for you this season.

Picking up our bike powered root washer
after a much need overhaul
Spreading leaf mulch on the 2017 garlic field

The farm stand is closed during the winter months, though we do have self-serve eggs for sale in the bottle cooler. Eggs are $7 a dozen.

Livestock Manager Connor Young is also offering meat for sale to the public during meat share distribution hours at Powisset. The hours are 2-6, every other Thursday. The next distribution will be February 16th from 2-6.

For more information about the meat program follow this  link:

We look forward to seeing you all this summer!

Zannah, on behalf of the farm staff

Friday, February 3, 2017

Powisset Past +Upcoming Events

Last week, we held a wonderful Indian cooking class led by Shruti Mehta. In the class, we made lentil fritters accompanied by lentil chutney (shown to the right), dahl, palek paneer and falooda (an interesting milk-based drink with rose syrup, basil seeds, topped with ice cream). Our next Indian cooking class will be held on a Saturday for once and will focus on the South India cuisine. It will be held on April 29th. The class should be posted on our web site within a few weeks.

Hopefully now that it is February, you are all aware that Valentines Day is right around the corner! We have several events lined up for both kids and adults. 
And we still have spots at our Ethnic Cooking Series: Italian & Pasta 101 class on Wednesday, February 8th. In this class, we will make several different types of pasta from scratch and sauce, of course. 

Looking for some activities for your kids during February Vacation week (which, by the way, is also right around the corner, February 21-24th). We have an array of activities from Donut Making, to Pizza & Board Games, to Kids Create a Complete Dinner (chicken tenders, root veggie fries, and more).

Chef Wanted - Powisset & Appleton Farms!

Are you a chef looking for a part-time opportunity this summer to serve up fresh, local food straight off the farm on Friday nights?  We are looking for two such people or one business that can be in two places at once to take on our Friday Farm Dinners- from the menu creation to the clean up.  You’ll need to ability to bring support staff (paid by you) and we provide the equipment, kitchens, the guests, and the beautiful farm settings.  These dinners are family friendly and casual with seasonal menus that match the atmosphere.  Check out this link for a taste of what we’re talking about: If you are interested in learning more, please contact me at

Meat Sale! 

On Saturday, February 18th from 10-2pm, Connor Young, our Livestock Manager, will be hosting Powisset's 3rd and final Meat Sale! Get our delicious grass-fed beef, free range poultry and our very own Powisset pork. We will also of course have eggs for sale.

Friday, January 20, 2017

Powisset Past + Future Happenins!

Last weekend, we hosted 4 families for "From Nest to Table" where we hung out with the chickens, learned about what they eat, what they do, collected their eggs, fed them some treats...and we even had some brave souls, hold them, despite their large flapping wings. After we were done in the chicken coop, we came back into the warmth of the kitchen to make mini-quiches with Chef Sara! Everyone got to choose what went into their quiche, but they all included our just-collected Powisset Farm eggs. Some included some Powisset Farm bacon and others stuck to just veggies. Our next session of "From Nest to Table" will be held on Saturday, April 15th (just in time for Easter)!

What's Coming Up?

Marathon Fundraising by Margie + Ariel (our awesome Thursday farm stand volunteers)
Our awesome volunteers are running the Boston marathon...yes, 26.2 miles! And to reach their fundraising goals, they are offering these fun events. I hope you can join one or both to support them!

Spin Class @ CycleBar in Wellesley - Wed, Jan. 26th, 7pm

And...a Valentines Day Dinner here at Powisset! 
Valentine's day is always tricky - bad, over priced food, crowded restaurants and impossible reservations.  We would like to offer you an alternative.  An intimate, four course dinner of local and sustainable foods.  Couples welcome, but we would love to host the non-partnered as well.  The night will include walks around the farm, bundled up fire pit cuddles, and beer and wine pairings to compliment each course.  The cost is $50/pp, $65 with pairings, and more alcohol for purchase.  All proceeds will go to Hale reservation.  The menu is attached, but subject to alterations based on what is locally flourishing.  This dinner will be limited to 20 spots, so reserve your place early.  

Wednesday, January 4, 2017

Happy New Year! 2017 Events + Programs!

We hope you had a wonderful holiday and spent some relaxing time with family & friends! After our final program of 2016, Latkes & Lanterns (picture below), we are excited for all of the programs that we have lined up for 2017! 
Lovely latke makers grate potatoes

The first exciting bit of news for all of you meat lovers is that on Saturday from 10-2pm, we will be hosting our 2nd Meat Sale! Connor Young, our Livestock Manager will be on hand to chat with you about all things meat. We will be selling pasture-raised poultry, various cuts of pork and grass-fed beef.

And don't miss this week's awesome programs! Join Nicole Lewis on Sunday at 1pm for goal and intention setting at Revive, Refresh & Renew with Vision Board. No creative experience necessary.

Wednesday, Jan. 11th  is Tod Dimmick's Whole Grain Bread Workshop. If any of you have had Tod's bread which is sold from time to time in the farm stand, you know how addicting it is. If you would like to learn his secrets and also take your own loaf home, sign up now! His class has been known to sell out so don't wait.

We hope to see you around the farm!