Lunches and Legends

This past Friday, Powisset hosted our sixth (or fifth, or maybe seventh…) annual Dover & Sherborn Council on Aging lunch at the farm!  About six years ago, our beloved farm member, Paul Campanis, helped to build a bridge between Powisset Farm and our local elder communities of Dover and Sherborn.  Our two communities met at Powisset and sat together at one long table along our barn, before the kitchen was even a glimmer in our future!  The Powisset crew cuts open freshly picked watermelon and pulls together a salad for all to enjoy.  The two COA leaders spread the word and bring treats for all of us to share and by lunchtime, the farm and barn are abuzz with our collective voices and excitement!

Our elder lunch has become tradition at Powisset farm, one that represents community connection, bridge building, end of summer celebration and a reminder of the roots of our farm.  Each year we gather at the end of August, the smell of melons and tomatoes in the air, on my skin and dripping from my chin.  Each year, Paul’s vision is realized.  I remember his excitement leading up to our gathering and the way he would smile as our two communities blended and grew together through food and storytelling our memories of the farm.  And each year, I learn more about this farm that I love so much.  I hear stories of what it used to be like, or what kind of woman Amelia Peabody was and how because of her, we have Powisset Farm.   (Amelia Peabody owned Powisset Farm before The Trustees)

This year, the stories flowed to me through the wonderful voice of Marge, a vibrant artist who had on the best chunky silver necklace had seen in a while!  As we filled up on fruit and salad and sandwiches (and of course chips!) she started talking about how she felt that Amelia Peabody would have been proud of what we created here.  She started describing how Ms. Peabody wanted to protect land and how parcel by parcel she purchased land around Powisset.  As she spoke I imagined Powisset Farm growing acre by acre over the years that Ms. Peabody owned it.  I saw it grow, like a jigsaw puzzle being put together, until it finally looked like Powisset farm.  

When I got up to introduce (or reintroduce) myself to our visitors, I reflected on Marge’s tales of our farm and how she said we were upholding the legacy of Amelia.  To build this farm, acre by acre must have taken time, and vision and intention.  But, she was able to protect and conserve land she felt was special, meaningful.  By taking over that commitment in 1985, the Trustees also had intention and vision.  And by starting our farm in 2007, we as both farmers, CSA members and visitors, had intention and vision as well.  Working together, we have build a community, a farm.  We have build a place that is alive with growing plants, growing people and growing connections.  To me, the spirit of Amelia is here with us.  It lives on every time you step onto the farm and feel happy to be here.  It lives on every time I take a walk at dusk and get to enjoy a big farm sky as the colors change.  And it lives on in the stories we tell about our time with each other here on this farm. 

As I get ready to depart this special place at the end of the season, I know that with every story I tell about my life and days here, I will carry on the Powisset spirit and honor the legacy of all of us who made Powisset what it is today.

See you in the fields,
Meryl & the Powisset Farm Crew

What's in the share:

up in the barn: watermelons, sweet corn, tomatoes, peppers, eggplants, tomatillos & hot peppers, carrots & beets, cukes & squash, greens choice (turnips or chard), basil, choice of other herb, onions, garlic

in the fields: cherry tomatoes, beans, husk cherries, raspberries

In The Farm Stand
The blueberries are here and are selling quickly. We plan on getting them on a weekly basis until blueberry season ends. Grab a box and freeze them for the months ahead.

CORRECTION: In a previous blog about the Einkorn pasta I miss-wrote the packaging details as 16oz. The pasta actually comes in an 8oz box. A new order of pasta and Einkorn flour is in the works and should arrive in a week or so.

Copper Kettle Bakery has a new welsh cake flavors: Pineapple and Coconut. Come try a bag and see how delicious they are. Also, be sure to check the freezer for frozen, discounted welsh cakes. If the expiration date is approaching, we'll throw them in the freezer and discount them for sale. They still taste great after de-frosting.

Upcoming Events

Last Call for the Barn Dinner

If you have not already signed up for our Barn Dinner being held this Sunday, August 30th at 5:30pm please do so now! To register, please email toddimmick@gmail.com with the # of people in your group.

Just Added Cooking Classes!

Cooking with Annie at Powisset Farm: Bounty of the Fields - Sunday. September 20th, 2-4pm

Cooking with Annie at Powisset Farm: Sous Chefs in the Kitchen: Pumpkins & Apples - Sunday, October 18th - 2-4pm

Thursdays

We have decided to extend our 10am Story Hour beyond the summer until the end of October. Bring your kiddos and hear the farm come alive with a farm-themed story.   

Last week, we began running a 'Mindfulness on the Farm' class taught by Morana Lasic, doctor and farm neighbor, and, due to the interest, we will be continuing it through the rest of the year to be held on Thursdays at 6:30am. 

Recipe(s) of the Week

This week we have a few recipes to share with you  based on what's in the share. We are featuring recipes with watermelon and sage, tomatillos and turnip greens.

Watermelon & Sage...yes together!

These two ingredients make a beautiful couple. Try these two recipes and tell us what you think.

Watermelon, Sage & Feta Salad

1 pound of watermelon, rind removed and cut into bite sized pieces
4oz. feta cheese crumbled
10-15 sage leaves, chopped
1/2-1 teaspoon fresh ground pepper (depending how peppery you like it)

In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss to combine and serve immediately.

Recipe adapted from YadaChef

Watermelon & Sage Lemonade

1 Small Watermelon
2 Cups Sugar
12 Lemons, approximately
1 Tablespoon Fresh Sage
Strawberry Garnish, optional
In a large sauce pan, combine sugar with freshly squeezed lemon juice and begin to simmer. De-seed and hull out all the delicious fruit from the watermelon. Toss the fruit into a 1 gallon jug and pour the lemon/sugar mixture over the watermelon. Fill the jug with water, stir and chill in the fridge.

About an hour before serving, get the sage ready. Rinse thoroughly and using the dull side of a knife, run over each leaf several times. Doing this breaks the “skin” of the leaf so the oils are released and flavor the drink without completely overpowering the recipe. Serve over ice and garnish with a strawberry or sage leaf. Add vodka or gin to make it an alcoholic cocktail.

Adapted from Sinsofthepalate.com

Sauteed Turnip Greens

1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)

Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. Enjoy!

Adapted from Addapinch.com

Tomatillo - Salsa Verde

Tomatillos are what make the classic Salsa Verde....well, verde (green). This recipe is so simple and easy. When it's done, serve it with chips as a dip or put it over grilled chicken or fish as a dinner topping.

5 to 6 medium tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed. For milder taste, remove the
membrane and seeds.
5 or 6 sprigs fresh cilantro, roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles,
cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under
cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous
1/4 teaspoon.

For a roasted version, simply broil the tomatillos, onions, and peppers for about 5 minutes then blend all
together with the remaining ingredients.

Recipe adapted from Food Network

Spirit of the Tomatillo

Here at Powisset Farm, spirit vegetables are a kind of big deal.  On the first day of the season when the full-timers and the part-timers started working together, Meryl broke the ice by asking “What is your spirit vegetable and why?”  We all gave various answers- some serious, some hilarious, and some vague and uncertain.  Conversations like this have brought us together over the summer, creating a beautiful crew of 8 dedicated farmhands.  Fast-forward 12 weeks and we have already started to say heartbreaking good-byes to each other as some of us begrudgingly go back to school or work for the fall. Luckily for me, I spent a good chunk of my last week here at the farm participating in my favorite vegetable harvest: tomatillos. 

direct seeding some fall crops!

For those of you who have shied away from the tomatillos on the share tables this past week, a tomatillo is a bright green tomato-wannabe that grows inside of a husk, from which it bursts when it is ready to be harvested.  When harvesting tomatillos on Thursday, I crawled through a jungle of plants that formed a wall around me, rising high up above my head.  It is easy to get into a trance when harvesting tomatillos; the buzzing of bees sucking the pollen from the tomatillo flowers muffled my fellow crew members’ chatter.  Pushing my bucket forward, I scanned the rows surrounding me for the perfect fruits- the ones begging to be harvested by splitting their husks.  As I grabbed an extra hunky tomatillo, I had a realization: this is the vegetable (fruit… if we’re getting technical) that most encapsulates the spirit of my fellow farmers!  

Like a harvest-ready tomatillo, the 2015 Powisset Farm crew is bursting with life.  I have never before met a group of people who are as upbeat, witty, and hardworking as these lovely farmers. The vitality of my teammates is due in part to our coach, whose incredible spirit and joyfulness is both palpable and contagious.  I am so thankful to have been a part of this amazing team and my heart aches that I will soon be leaving this place that has given me so much strength, laughter, and life.  This is truly the best place on earth.

From the fields, 

            Becca and the Powisset Farm crew

**becca has been a full-time 2015 crew member since April! Her last day is this Wednesday, as she prepares to head back Vermont next week to complete her final year of undergraduate education at the University of Vermont.  We will miss her!!***

What's in the Share this week:

in the barn: tomatoes, peppers and/or eggplants, lettuce mix or greens choice, cukes & squash, basil and/or cilantro, sweet corn from sunshine farm, carrots and/or beets, watermelon!  (and i guess we should probably put tomatillos out there too, now that becca told you how special they are...we'll see if there's enough)

in the fields: cherry tomatoes, string beans,  the start of the husk cherries, flowers

Special Barn Dinner: Meryl's Send-Off & Thank You Party
Sunday, November 1st
Mark your calendar for a special barn dinner event to honor Meryl, our wonderful farm manager for the past nine years. Meryl will be departing Powisset Farm at the end of this season and we want to send her off with love and gratitude. We will be gathering on Sunday, November 1st starting at 4pm in the barn and ending sometime in the evening (it's open). Feel free to come and go at your own pace. Please bring a side dish, entree or dessert to share. To RSVP, email Nicole Lewis at nlewis@ttor.org or Nicole Nacamuli at nnacamuli@ttor.org.

In the Farm Stand

BLUEBERRIES! This week in the farm we have bulk 10 lb. blueberries! And by Saturday, we have our fingers crossed for pints and 5 lb boxes. Buying in bulk is a great way to stock up on these delicious berries to sustain you past the growing season. Grab a box, then separate them to smaller bags/containers (I like the quart sizes), and store in the freezer. Come winter, you'll still be able to continue to enjoy these summer yummies!

EINKORN! Looks like many of your were intrigued with the Einkorn flour....more is on its way and the pasta has arrived and is now in the stand. One correction from last week's post about the Einkorn pasta....I wrote 1 lb boxes when they are actually 8oz boxes.  Saute your farm tomatoes, basil and zucchini with a little garlic and olive oil then top it over the pasta! Dinner is done!

PEACHES! Peter's Farm Peaches are spontaneously popping up in the Farm Stand. Peter is our wonderful provider of honey and jam and now he's throwing in a few of his peaches. Peter takes great care in what he does and prides himself on not using any chemicals. Don't be quick to judge these by their "covers." Although they might look a little funny, they are DELICIOUS inside. Grab a pint or quart (whatever is left) next time you come in.

TEA TOWELS! Lucy from Lucy Two Shoes is a local artist with a LOT of creativity and humor. She will be featuring her farm themed, hand-lettered/drawn (no computer fonts on these babies!), catch-phrase tea towels at the farm. You will LOVE them! They are cute, clever and make GREAT gifts...or hanging in your own kitchen.


Featured Recipe
It's that time of year when the tomatoes are flowing and you might be looking for some additional ideas to use these veggies aside from adding them to salads, sandwiches, caprese, and eating them raw. Here's a recipe "off the beaten" path but easy to do.

Roasted Tomatoes
Roasting tomatoes is a great way to cook tomatoes for eating right away or for freezing and storing. If you're using medium to large sized tomatoes, cut them in half. For small or cherry tomatoes, no need to cut (unless you really want to). Preheat your oven to 325-350 degrees.  Take a baking sheet and place tomatoes cut side up on the baking sheet. Drizzle with olive oil, salt and pepper. Feel free to add some garlic and/or herbs, too...whatever strikes your fancy (parsley, basil, rosemary, etc).  Bake in the oven for about 2 hours until the tomatoes are soft, wilted and caramelized. For smaller tomatoes you might want to check on the tomatoes at the one hour mark - they might be done.  Once they're done, you can serve them to eat right away or cool, put into a freezer safe container or bag and freeze for future use. When I de-frost them I like to puree for tomato soup or add them to homemade sauce. Enjoy!

The Circle of Garlic

This morning, after harvesting lettuce mix, hundreds of pounds of cucumbers and squash, planting fall kale and hoeing our last planting of broccoli for the season (yes, this was all completed before noon today), our small Monday crew started sorting, cutting and cleaning this season’s garlic.  They gathered the cured, hard-neck garlic from the steamy greenhouse and pulled it outside onto the scorched grass, (at least it was cooler there than in the greenhouse), to get to work.  I was high up on our tall cultivating tractor, working on a field close to the greenhouse, doing my best to stay on top of the weeds—who seem to be winning at farming this year.  I watched the crew of four, who are now in their twelfth week of working together, gather in a small circle and process the final steps of the crop that they spent time weeding, harvesting and curing.  

that time it rained for about 30 seconds...

I thought about all the crews of farmers, or aspiring farmers, or part-time farmers, who have given their time, energy, talents and hard work to this farm over the last nine years.  I thought about how our growth-expansive both in physical size and in depth of experience—has been due to the incredible hard work and dedication of the many hands who have dug into the soil here.  I drove the tractor away from their working circle and off to the other side of the farm where the fall broccoli was in need of a Monday morning cultivation. I passed the field where the garlic had been, I passed the field where the garlic had been the year before that and I ended at the field that several years ago held that very same strand of Powisset garlic.  I passed so many memories of all the crews that came before, sitting in a circle somewhere on the farm, sorting garlic together. 

From the garlic circle,

meryl & the powisset farm crew

What's in the share:

in the barn: tomatoes!  (yay!! at last!), choice of greens (probably kale/chard/arugula/cabbage), lettuce or lettuce mix, cukes, squash, carrots, potatoes, peppers, basil, choice of other herb, maybe more!

in the fields: cherry tomatoes, green beans, dill, flowers, start of raspberries!

Events at or near Powisset:

me (meryl) & simba!  CATS!

Mindfulness at The Farm: Are you looking for a way to reduce anxiety, de-stress, and stay more focused? Did you know that research shows that mindfulness can benefit the body and mind in many ways and perhaps even lead to greater happiness? Begin your day with “Mindfulness at the Farm.” On Thursday, August 20^th at 6:30am, Morana Lasic, Anesthesiologist at Brigham & Women’s Hospital and longtime neighbor of the farm, will lead us through a 30-minute session on Mindfulness.  All you need is a mat, comfortable clothes and an open mind. Free for TTOR Members; $5, Non-Members. To register, please contact Nicole at nnacamuli@ttor.org.

Follow Footsteps in Noanet’s History

Dover, Noanet Woodlands.  The Trustees of Reservations invite you to walk the footsteps of history where Noanet’s past is evident on Sunday, August 16^th 1-3PM.  Noanet, named after a chief of the Natick Indians, who camped, fished, and hunted along the Noanet Brook. See evidence of colonial settlers’ firewood harvesting, cellar holes of a few small homesteads, and visit the Mill Pond where in the early 19^th century a sawmill produced boards, planks and joists for building the burgeoning Dedham.  We’ll end at the 24-foot high dam where the Dover Union Iron Company build a slitting mill that made barrel hoops, wheel rims, nail plates, and nail rods from forged iron.  Pre-register with Ramona at rlatham@ttor.org or call 978.921.1944 x4013  Member adults $10. Nonmember adults $15.

Spy on Beavers! 

Medfield, Rocky Woods.  The Trustees of Reservations invite you to Spy on Beavers! On Sunday, August 16^th , 6-8PM.  We’ll meet at Rocky Woods to learn about the world’s greatest engineers then we’ll walk at dusk to spy on the busy beavers.  Pre-register with Ramona at rlatham@ttor.org or call 978.921.1944 x4013  Member adults $5. Nonmember adults $10, please note there is also a parking fee for nonmembers of $5.

In the Farm Stand:

We have SO many exciting things happening in the farm stand and visitors are coming, too!  Here's what's on tap...

CHICKENS! CHICKENS! CHICKENS!
Eden Pond Farms will be coming to Powisset Farm to sell FRESH chickens this Saturday, August 15th. They will be selling fresh chickens for $4.50/lb. We'll continue to have frozen ones in the farm stand this week and selling them at the discounted price, $4.50/lb (that's a $1.50) off of our regular price!). So come by Saturday to grab your fresh chicken and meet Eden Pond Farms!

POTTERY!
Also visiting the farm on Saturday is Judy Oglive Pottery.  Judy is a talented potter who will be bringing her unique clayware to the barn. Here is a bit about Judy in her own words:

My name is Judy Ogilvie.  I am a retired school librarian who is following a long-held dream - to be able to throw clay pots.  Every step of the process of creating something from clay is a fascinating undertaking, from wedging up a ball of clay to the finished product.  Every time I sit down at the wheel I learn something new, maybe about the feel of different clay bodies, maybe about the science of why some pots hold their shape and others collapse.  Then there is the magic of glazing.  No matter how well you know your glazes and kiln, when that kiln is opened there is always a surprise inside!  I look forward to bringing my pottery to the Powisset Farm barn and hope you enjoy them as much as I do.  

BLUEBERRIES!
Many of you have been asking, "Where are the blueberries?!?" I have good news...they are coming! We will be getting a delivery at the end of the week in hopes that we will have them on the shelf for Saturday and next week!  The wild blueberries come from Blue Sky Produce in Phillips, Maine. To learn more about Blue Sky, visit their website: www.blueskyproduce.net

EINKORN! (Gesundheit?)

No, I didn't sneeze but you will find NEW Einkorn products in the farm stand this week. Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time. Einkorn’s natural genetic code and low gluten levels make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today. Einkorn grain is easier to digest, so nutrients are better absorbed. Einkorn flour can be substituted for regular flour at a 1:1 ratio. Powisset is proudly offering Einkorn flour in a 2-lb box and Einkorn dry pasta (spaghetti) in a 1-lb box. We'll also be featuring an Einkorn baking class at the end of October...stay tuned for details.

MEAT PRODUCTS!
Be sure to check the meat freezer. We are carrying wonderful meats from various local farms, includinf Chestnut Farms. They have been delivering unique pork and turkey products. They have GREAT recipes and cooking tips on their website, too: www.chestnutfarm.org.

Week #9

Welcome to Week #9! 

Did all of you witness the crazy weather that flew through Powisset yesterday? If not, here is proof!

In the share this week:
Barn: lettuce,  leeks, squash, cukes, carrots, chard, kale, carrots, squash, potatoes, bok choi, peppers, eggplant, basil, and cilantro! PYO: More cherry tomato & sunflowers! 

Cooking with Annie at Powisset

Saturday, August 29th |  10AM-12PM

Join us for a hands-on cooking class as we celebrate the bounty of corn and tomatoes with chef, food writer, and culinary instructor, Annie B. Copps, who’ll put her three decades of culinary prowess (including time in the kitchens of Julia Child, Jacques Pepin, Barbara Lynch, Todd English, and Jasper White) to good use and guide us through a lesson on: corn cakes with tomatoes and goat cheese, corn raita, and updated caprese salad and corn and tomato salsa. Tasting and recipes included. To register, please contact Nicole at nnacamuli@ttor.org or click on the link above for more information.

Calling All Artists! Farm & Fable Logo Contest 

This fall, Powisset Farm's book worms will be kicking off our very own book club! And with our debut, we are looking for a new logo to represent this club. For all of you artists, graphic designers...or anyone, we are hosting a Farm & Fable logo contest. Submissions should be sent to anne.foss.innis@gmail.com & suzannebgreenwald@gmail.com by August 30th.

In the Farm Stand

I'm excited to announce that we have added two new vendors to the Farm Stand!
The first is Chestnut Farms - a family run livestock farm in Hardwick, MA. Chestnut Farms is passionate about quality meat. Their animals enjoy fresh air, green grass, and sunshine on a daily basis - creating a low stress environment. Their farming practices are animal centered with a focus on land stewardship. They achieve this by rotating grazing, moving chicken houses (which are old school buses!), not using the same pig pasture two years in a row and soil testing prior to amending their fields. We will be carrying various types of meat from Chestnut Farm. This week: bacon, hot dogs, ground turkey and deli meat! Deliveries will be on Thursdays so come in then and check out the selection. #chestnutfarm

Our second addition is Twist Bakery from Millis, MA. Twist is a gluten free, nut free (except coconut) and peanut free bakery.....and everything is DELICIOUS! We are carrying their signature brownie bits, coconut bars and chocolate chip cookies. Whether your GF/nut free or not, you will LOVE these treats!

Enjoy your week and we hope to see you in the barn!