This morning I woke up to find that the frost that had so
completely covered the farm fields yesterday, had hardly returned in the early
morning hours, and I could take the dog out through the farm without my teeth
chattering. At morning meeting, the five
of us full-time Powisset farmers, sat together, finishing breakfasts and warm
cups of coffee and reviewed our plan for the day. This gift of a warm November day was not to
be squandered with a lingering morning meeting.
We quickly adjourned and our crew headed to the fields while Tessa and I
finished piecing together the puzzle of what the contents of our last three
winter share pick-ups would be. After
feeling satisfied with our plan and deciding that growing ginger was the
coolest thing that we had done this season, we looked out at the sun through
the office windows and let it lead us out to where the crew was picking leeks. |
| i love leeks |
The rhythm of the leek harvest made me beam with happiness
and I pulled off the extra sweater that I didn’t need and hopped off the truck
to join the dance. Some of us pulled the
long alliums from the soil where they had remained since May. Others cleaned and bunched the sweet veggies
together—some bunches filled with five or six slender leeks, others made up of
only two giant leeks. Each one, the
perfect handful, in line for soups and scrambled eggs of the future. I fell in line by grabbing a large harvest
knife and chopping the less-edible dark green leaves off of the bunch, creating
a “v” shape with the swift movement of my arm and wrist as I held the bunch out
in front of me.
 |
| kasey, jon & tessa after a cold day of harvesting! |
We quickly filled bins, each of us proud of the bunches we
had picked and banded and cut. We headed
to the parsnips and then to the potatoes, then to remove the dahlia tubers from
the flower garden, then to un-trellis the raspberries. Our walking turning to running as our energy
grew with each vegetable we picked. The
knowledge of the impending cold weather making for cold harvest days was
driving us forward. The sun and our
conversation kept us in good spirits as we worked.
As I write this, the crew is out there harvesting even more
potatoes and I am eager to join them.
Our wonderful crew will finish their season at Powisset in just over two
weeks, leaving Tessa and I to the soon-to-be quiet office and chilly December
work days. For today, I am going to
relish in their company and their incredible team work. I am going to enjoy a day in the fields
without a winter hat. And I am going to
enjoy the picking this week because it is preparing us for this Saturday’s
second winter share pick-up and farm stand, where the barn will be filled with
our produce and with you! A festive fall
day at the barn, seeing everyone filling their bags with sweet carrots and bunches
of leeks is one of the best moments this farmer can have.
 |
| road radish |
I hope to see you in the fields before it gets too chilly!
Meryl & the Powisset Farm Crew
Winter Share #2 and Fall Farm Stand!
This Saturday, November 9, 10am-3pm
This Saturday is the 2nd winter share pick up and another awesome fall farm stand!
At the stand there will be:
beans, beets, carrots, celeriac, broccoli, radish, garlic, turnips, kale, cabbage, lettuce, peppers, onions, shallots, leeks, winter squash, rutabega, potatoes, sweet potatoes, parsnips, radicchio, hot peppers, cilantro, kohlrabi, Powisset farm Ginger!!!! and more!!
There will also be Powisset Farm pork, Moose Hill Farm eggs and lots of jam and honey!
Jordan Brothers Seafood will also be at the farm but last time were only here from about 10am-12pm--so be sure to get here early if you are looking for some fish!
We are so excited to see you! The stand is open to all from 10am-3pm!
See you there!
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