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Monday, September 3, 2012

this food is local.


 salad mix at San Francisco farmers' market-Green Gulch Farm
Today, I returned to Powisset Farm after almost an entire week away from the fields! After flying all night I returned to the farm around 9am, when the air was still moist and surprisingly cool.  The arbor in front of the flower garden had new height to it and the fields were quiet with everyone away for the Monday holiday.  It’s amazing how much our fields transform after just a week.  Around every corner, I was thrilled and amazed to see all the work that the farm crew had done while I was away and how much the kale and chard had grown and how the broccoli will be harvested soon! 

Powisset farm is an easy place to miss.  I wondered often about how many pounds of tomatoes the crew was harvesting each day, or if it rained at all, helping to quench our dry soils.  When I craved a zucchini or cherry tomato, instead of walking out to the fields I had to buy them!!  Luckily, I was vacationing in vegetable mecca; northern California!  So, off to the farmers markets I went—full of excitement to see what these stands had to offer and how the produce would compare to what we were growing in Dover. 

Plums, pluots, peaches, grapes, dates and avocados overflowed displays on delightfully beautiful stands, with smiling people offering delicately sliced sections of figs for visitors to sample.  Those particular stands definitely pointing out the differences between what we grow here and the plentiful stone fruits of California.  But, plenty of stands were filled with beautiful bowls of salad greens, bunches of chard, and red, ripe early girl tomatoes grown with “dry farming” methods, that I really need to read up about.  I perused the rows upon rows of vendors at the big Ferry Plaza farmer’s market in San Francisco, a large cup of coffee in hand—when I normally would have been harvesting for our Saturday distribution—and wondered, how local were these farms?

Of my favorite vendors—the ones that most reminded me of Powisset, and totally inspired me to grow new and beautiful things—the closest one to the market was 20 miles away.  The other farms I admired were growing on forty to one hundred acres and  traveling over 75 miles to come to the market—some of the farms making the trip to the city several times per week.  I gratefully smiled for the true local-ness of our farm and this farming community, both CSAs and farmers’ markets in eastern Massachusetts.  We are truly growing food where we live, small scale production, no need to drive 75 miles each week in order to sell our produce.  Yes, there was beautiful weather, plump stone fruit and the beautiful bay bridge in the background—but there was no Powisset Farm.

It’s good to be back!  See you in the fields!

Meryl

i love onions!







What's in the share this week:

Up at the barn: lettuce, cilantro, sweet corn, hakurei turnips, peppers, eggplant, tomatoes, carrots, choice of greens (chard, arugula, bok choi)

in the fields: husk cherries, last of the cherry tomatoes


What We Need Is Here

Geese appear high over us,
pass, and the sky closes. Abandon,
as in love or sleep, holds
them to their way, clear
in the ancient faith: what we need
is here. And we pray, not
for new earth or heaven, but to be
quiet in heart, and in eye,
clear. What we need is here.



Wendell Berry



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