Happy Holidays + 2017 Events & Programs!

Last night we celebrated the winter solstice with Fondue Night! Our amazing French & Swiss volunteer, Christiane, led a demo, where we learned the process, which cheeses and wine are the best to use, and what can accompany all this cheese. Our cutest attendee (to the right) really enjoyed his first fondue meal!

Tuesday (Dec. 27th) is our last class on 2016! Come with the kids for Latkes & Lanterns. First we will grate, fry, & eat some traditional (and not so traditional) potato pancakes, then we will create our very own mason jar lantern!

And to give you a sense of what is coming in January....we have a full calendar:

• January 8th: Revive, Renew & Refresh with Vision Board
• Jan. 11th: Whole Gran Bread Workshop (which usually sells out)!
• Jan. 14th: From Nest to Table: Chickens, Eggs & Quiche!
• Jan. 21st: Time to Make the Donuts 
• Jan. 26th: Hot Stuff: An Indian Cooking Class & Meal
• Jan. 28th: The Poor Yoricks: An Evening of Improv Fun at the Farm

We wish you the happiest of holidays and hope to see you in 2017!

Winter Share 4

Wintery oat and pea cover crop

Winter Share 4

Our 2016 farm season wraps up this season with our final winter share distribution this Friday (12-4) and Saturday(10-2). Yesterday we had our final harvest of the year. Andrew, volunteer extraordinaire Mark, and I brought in the last of the kale and carrots. It is always bittersweet to reach this point in the season. It's another aspect of farming that we plan for and yet have no control over. This year we have experienced a mild fall and a decent amount of moisture. This has meant bountiful greens and big beautiful heads of cauliflower and broccoli. Carrots, a crop that was hit so hard by the drought, have reached a harvestable size and are sugary sweet. Yesterday as we rushed to pull the last carrots from the ground before it froze solid we witnessed a fox trotting through the fields. This is the time of year when the  farm is turned back over to the wild creatures that call Powisset home. A friend asked me the other day what my favorite season is and my response, somewhat to my own surprise, was winter. I love the quiet it brings and the wild rawness that envelopes the land. One of the questions I get asked most often is "what do you do in the winter". The answer is I keep farming. There are so many facets to farming that keep me busy through the winter; fixing equipment, ordering seeds, planning what to plant and where next season, hiring staff, writing my budget, attending professional development workshops, etc. The winter to do list is a long one.

The bountiful harvest of greens has also softened the impact of the loss of our crops stored in the root cellar. We take food safety very seriously and have zero tolerance when it comes to potential food contamination. The food in the root cellar had the potential of being contaminated by the leak therefore it was not distributed and has been composted. We are fixing the problem so that this issue does not happen again.

As it ends it begins. 2017 potting soil delivery.

We are expecting sever temperature lows tomorrow during distribution time. Because of this, on Friday only, we are moving the operation into the barn kitchen and classroom space. Temperatures are supposed to be more moderate on Saturday and the classroom space is being utilized for other activities.

This weeks share will be comprised of cauliflower, potatoes, carrots, kale, watermelon radishes, daikon radishes, rutabaga, popcorn, and spinach.

Farm Stand:
The farm stand will be open Friday and Saturday with all your favorite Powisset items

Jordan Brothers Seafood will be joining us on Friday from 1-4.

Pop Up Meat Sale and Demo:
This Saturday Livestock Manager Connor Young will be selling beef, pork, and chicken from The Trustees livestock program. He will also be performing a cooking demo with some samples and a q&a in the kitchen at 11am.

This will be last blog post for a few weeks. We will miss you all this winter but look forward to seeing you back on the farm next summer.

Be well,

Zannah, On behalf of the farm staff.

Holiday Happenings + More!

Hi everyone! Thank you again to the talented musicians who graced us with their presence on Saturday at "Seasons Unplugged: Acoustic Tunes". Suzanne Greenwald kicked things off on her amazingly beautiful harp, followed by Steve Lewis of The Lewis Brothers and Joe Sabourin of My Mothers Mustache. The 3 of them came together as a trio, for the grand finale, playing a hair-raising (in a good way) version of Silent Night.

Thursday kicks off the first Meat CSA pick up here at Powisset. Even if you did not sign up for the CSA, you will still have the opportunity to buy individual cuts of meat - beef, pork and poultry, from 2-6pm. 

Saturday is a big day for Powisset - lots of stuff going on! As you may know, it is our last Winter CSA pick up before we put the barn to sleep. More info to come from Zannah....In conjunction with our Winter Share we are having our first ever Meat Sale! We will be selling many cuts of beef (steaks, roasts, ground), pork, and pasture-raised poultry. Come and get it while you can from 10-2pm. At 11am, our Livestock Manager, Connor Young, will be leading a discussion on the benefits of grass fed beef and its differences in taste. The day will end by learning how to make Latkes & Lanterns at 2pm. We hope to see you on Saturday!

Winter share 3

Winter Share 3

Howdy folks,                     

I apologize for the late post. We have had to reorganize this weeks share because yesterday our root cellar, where we store most of our winter vegetables, was affected by a ruptured pipe. We are assessing the extent of the damage caused by the leak. It is likely that we will lose some of our crops that were being stored in the cellar. That’s the bad news. The good news is that we have a good deal of crops that were not affected and we will have a share full of carrots, broccoli, head lettuce, cauliflower, potatoes, radishes, scallions, kale, popcorn,  and collards this week. We will also have herbs available as pick your own.

In the farm stand:

Cauliflower!
 

We will have all of our delicious vegetables (including lots of broccoli and cauliflower) available for sale in the farm stand. We will also have Powisset Farm eggs, Powisset Farm sausage, Peter's Farm honey and jams, frozen organic wild Maine blueberries, Natick Community Farm Maple Syrup, and Spindrift Soda.

Starting Saturday we will be selling Trustees beef and whole chickens raised at Moose Hill Farm. We will also have additional pork cuts from Powisset's own pigs!

Bushel and Crumb Pies!!! We have frozen pies available in the stand-up freezer next to the bottle cooler.

Welsh Cakes: Chocolate chip, cranberry, and currant

Jordan's Seafood will be selling their amazing seafood and soups at the farm on 12/3 and 12/16 from 10 - 2

Winter Share and Farm Stand hours are:

Third pick up: 12/2 12-4 or 12/3 10-2

Fourth pick up: 12/16 12-4 or 12/17 10-2

Zannah, on behalf of the farm crew

Post Thanksgiving Happenings!

We hope you had wonderful weekend with your friends and family!

Some of you may know that today is Giving Tuesday!  And since we have such an awesome and generous community here, we would like you all to consider giving to our favorite Thursday volunteer farm stand friends!  Margie and Ariel are training for the Boston Marathon while raising money for Hale Reservation, and the programs they run to get under served students out and learning/exploring in this beautiful land.  Here is Margie's fundraising page, and here is Ariel's - please show them our appreciation, and support this awesome cause (plus if you give today they will be eligible for a matching gift - don't hesitate!). 

Margie & Ariel will also be at Powisset this Saturday selling warm soup and sweets while we star gaze during our Astronomy Night. Proceeds will also go towards their Hale/Marathon fundraising efforts. Astronomy Night begins at 4:30pm and we will be gazing until 6:30pm. Please check our Facebook page for weather updates.

Earlier that day (Saturday, Dec. 3rd at 10am), get your gift giving side out for Nicole Lewis' Bath & Body Gifts for the Holidays. In this class we will be making a body scrub, a body butter and a nourishing lip balm. I can speak from experience, these creations are amazing! And so easy to make.

And finally, mark your calendar for Sunday Dec. 11th. We have 3 talented musicians joining us to get into the holiday spirit, playing some holiday tunes at Seasons Unplugged: Acoustic Tunes. We have Steve Lewis (from the Lewis Brothers), Joe Sabourin (from Your Mothers Moustache) and Suzanne Greenwald, multi harpist (as well as writer, actor, entertainer, and much more).

Past + Upcoming Events! And HAPPY THANKSGIVING!

We've been really busy at Powisset Farm from hosting private and public programs. Last week we held a Volunteer Appreciation Dinner to recognize all our volunteers who work tirelessly for us doing everything from teaching classes to working in the fields or the farm stand to marketing the farm and our programs. Thank you to all of you who donate your precious time to Powisset! If you are interested in volunteering with us please contact me at nnacamuli@thetrustees.org.

Last Saturday, we hosted several families, including some eager children who learned how to hold and pet a chicken, collect eggs and, after departing the chicken coop, we all joined together in the kitchen to make mini-quiches using the just-collected eggs and some fresh veggies & herbs from the farm, like kale, broccoli, and thyme. Our next "From Nest to Table" program will be held on Jan. 14th so keep your eyes on our web site.

To recap what's coming up in the next few weeks, here goes it:

• Tuesday, November 22nd: Thanksgiving Story Hour & Craft
• HAPPY TURKEY DAY!
• Saturday, December 3rd: Bath & Body Gifts for the Holidays & Astronomy Night
• Tuesday, December 6th: Root Veggies: A Culinary Workshop
• Sunday, December 11th: Seasons Unplugged: Acoustic Tunes

Taken 2 nights before the "Monster Moon!"

And, last but not least, here is a list of the abundance of veggies in the last winter share pick up! We hope you all are enjoying it!

HAPPY THANKSGIVING!

Winter Share

Howdy folks,

After several weeks of performing my civic responsibility of jury duty, I am finally done. Months ago I planned a vacation, so I am now off to explore the Southwest until the beginning of December.  Andrew and the rest of the farm crew are working hard to get the fields ready for winter, and all the remaining crops out of the ground and into storage. Saturday is the last day for our seasonal farm staff. Annie, Rachael, Zane, and Diane have been an integral part of our farm community and they will be very much missed. (We are lucky that Diane will return in the spring!)

In the share:

We are packing this week's winter share full of great vegetables. You can look forward to broccoli, spinach, lettuce, kale, collards, potatoes, sweet potatoes, daikon radishes, watermelon radishes, radicchio, kohlrabi, shallots, garlic, butternut squash, turnips, carrots, and more.

In the farm stand:

We will have all of our delicious vegetables available for sale in the farm stand. We will also have Powisset Farm eggs and sausage, Peter's Farm honey and jams, frozen organic wild Maine blueberries, Natick Community Farm Maple Syrup, apples, and Spindrift Soda.

Bushel and Crumb Pies!!! We will have Pumpkin, Apple Cranberry, Blueberry Maple, Honey Salted Walnut, and Chocolate Ganache pies available.

Welsh Cakes: Chocolate chip, cranberry, and currant

Jordan's Seafood will be selling their amazing seafood and soups at the farm on 11/18, 12/3, and 12/16

Winter Share and Farm Stand hours are:

Second pick up: 11/18 12-4 or 11/19 10-2
Third pick up: 12/2 12-4 or 12/3 10-2
Fourth pick up: 12/16 12-4 or 12/17 10-2

Zannah, on behalf of the farm crew

Thanksgiving is right around the corner and Bushel + Crumb has you covered with a whole selection of sweet and savory pies from classics like Pumpkin to creative interpretations like Salted Honey Walnut. Take the stress out of Thanksgiving, free up your oven, and let Bushel + Crumb do the baking!

Pie Varieties

• Classic Pumpkin
• Salted Honey Walnut
• Wild Maine Blueberry Maple (fresh and frozen, unbaked available)
• Cranberry Caramel Apple  (fresh and frozen, unbaked available)
• Sweet Potato with Coconut Milk
• Savory Winter Squash & Caramelized Onion

Ordering:

Check out our website (www.bushelandcrumb.com/thanksgiving) to see the full description of pie varieties and reserve your pie today!

Pickup:

Pies will be available for pickup at Powisset on Saturday, November 19th and on Tuesday, November 22nd. 

Contact Simca at info@bushelandcrumb.com with any questions about Thanksgiving pies.

Past + Upcoming Events

It was a busy weekend at Powisset with the final Friday Farm Dinner and on Saturday, the 3rd and final day of the pop up Powisset Cafe. The Cafe was the result of some dedicated volunteers, with a great idea and great cooking/baking, cleaning, customer service skills as well as our amazing community and "customers". The pop up cafe was a test to see if there is a market for this type of establishment at Powisset and I think we determined that there is. Stay tuned to see what becomes of the Powisset Cafe!

What's Happening This Week?

Our third annual Tri-Town Hike, a collaboration between The Trustees & Hale Reservation, kicks off early on Friday evening (Nov. 4th) with an inspiring night with Randy Pierce, the first blind hiker to summit all 48 peaks of NH's White Mountains. Randy will be joining us for "Your Don't Have to Have Sight to Have Vision" at Powisset Lodge at Hale Reservation at 7pm. The following morning, Saturday (Nov. 5th), begins the hiking portion of the weekend. Participants have the option to hike the entire 12 miles, starting at Sen Ki (Hale Reservation) and ending at Rocky Woods (Trustees) going thru Noanet Woodlands and Powisset Farm or tackling one of the shorter 4 mile sections. We will be providing shuttle service for those starting and ending at different locations. Visit our web site for all of the details or contact me at nnacamuli@thetrustees.org.

And Beyond....

Nov. 10th: Easy a Pie: A Sweet & Savory Baking Workshop

Nov. 12th: From Nest to Table

Nov. 22nd: Thanksgiving Story Hour & Colonial Craft

Part-time Employment in the Powisset Farm Kitchen!

al FreshCo makes meal kits with food sourced from Powisset Farm and other farms in Dover. They are looking for help in the kitchen at Powisset on Tuesdays from 7-11am for the winter, and into spring. You’d be helping wash and chop vegetables, pack, seal and assemble the meal kit ingredients. They’re looking for someone who is comfortable in a fast-paced environment, excited about working with local vegetables in a commercial kitchen environment, and working as part of a fun team to bring awesome food to customers in an efficient way. If interested, please reach out to Laurel at laurel@al-freshco.com

 

Shifting gears

News from the farm:
This week marks an off week for the farm. After 20 weeks of seemingly non stop work we are all taking a few days off to relax and rejuvenate before we launch into the winter season. I spent 48 hours in the White Mountains with a few of my more adventurous friends. When I left Boston we were still experiencing mild temperatures. I seem to have brought winter back with me. We hiked through snow, raw winds, and temperatures in the teens. It was an epic adventure.
I return to a farm transformed. With several nights in the 20's and a few good frosts it really feels like a true New England fall around here. The farm cats have been offering up ample snuggles and are keen to take advantage of warm laps  and computer keyboards.
This week we have a corporate volunteer group that will be helping us plant garlic for next season. Garlic is the only crop that we seed in the fall to be harvest next year. The garlic cloves that we press into the ground this afternoon will begin to establish roots over the next few weeks. As winter grows colder it will lay dormant until spring when it will be one of the first plants to emerge. We will harvest garlic scapes and green garlic through June and July. Garlic scapes are the immature flower of a garlic plant. By harvesting them we force the garlic to put its energy into growing a larger bulb rather than creating a flower bloom. If you have ever pondered during a June CSA pick up why you are getting so many garlic scapes remember that each garlic scape means one garlic bulb in your share come fall.

Winter Farm Stand Hours:
October 29th, 10-2
November 4th, 12-4
November 5th, 10-2
November 18th, 12-4
November 19th, 10-2
December 2nd, 12-4
December 3rd, 10-2
December 16th, 12-4
December  17th, 10-2

In the farm stand this week: apples, kale, radishes, broccoli, garlic, lettuce, spinach, kohlrabi, butternut squash, radicchio, tatsoi, popcorn, potatoes, cabbages, gourds, potatoes
and more. You can stock up on other favorites like wild Maine blueberries, Appalachian Naturals Fire Cider and sauces, Welsh Cakes, frozen Bushel and  Crumb Pies, Peter's Farm honey and jams. The list goes on.

Summer Share Update:
I am pleased to announce that with the final summer share distribution we reached a full value return on your share. Meaning you received just over $650 worth of produce over the 20 week summer season. It was an especially challenging growing season but I feel pleased with reaching this goal and humbled by your support and commitment to the CSA model.

Winter share:
We still have a few winter shares available. If you are interested in signing up please contact me at zporter@thetrustees and I will send you a registration form. The winter share is full of veggies like: beets, lettuce, spinach, scallions, tatsoi, radishes, cabbage, butternut squash, garlic, popcorn, shallots, cabbage, broccoli, kale, potatoes, and so much more!

CSA Renewals:
We are starting CSA renewals for the 2017 summer season. Primary share holders should have received an email today (Wednesday 10/27) from our CSA Administrator Susan Lewis. The email contains a link to the CSA renewal page.

Meat Share:
We still have meat shares available! For more information follow this link: http://www.thetrustees.org/meatcsa

Zannah, on behalf of the farm crew

Powisset CSA: Week 20!

Frost kissed radicchio

 

Here we are at Week 20! It's been a wild ride to get to the final week of  the Summer CSA. It is always bitter sweet to reach this point in the season. We are ready for less hectic days and more time spent out of the weather but I will miss CSA days when we get to share this amazing farm with you.  It feels so good to be harvesting such  vibrant greens from the fields right now. With the leaves turning so many shades of red, orange and gold, the farm is simply stunning. Thank you to all of you for being so incredibly supportive and taking this journey with us this season.

 

Winter Share:

Protecting the fields from frost

We still have a few Winter Shares available! Stop into the farm stand to reserve yours during CSA hours.  If you can't make it to the farm this week I am also happy to email folks a copy to be mailed in.

 

Meat Share:

The Trustees and the regional livestock team are very excited to offer its first ever Meat CSA for the 2016/17 winter season.  We have multiple share sizes to choose from that all include diverse cuts of grass fed beef and pork along with two whole chickens per year, all raised on Trustees farms by Trustees farmers. 

Pickups are held every two weeks from December-April and you can sign up for any pick location that you’d like.   

Chestnut Hill Farm in Southborough on Tuesdays, 2-6 pm

Moose Hill Farm in Sharon on Wednesdays, 2-6 PM

Powisset Farm in Dover on Thursdays, 2-6 PM.

In addition to the two whole birds annually, the small size includes 5 lbs. of beef, 2 lbs. of pork per pickup ($825 total share cost).  The medium size includes 6 lbs. of beef, 3 lbs. of pork ($1045 total share cost) and the large includes 8 lbs. of beef and 4 lbs. of pork per pickup ($1375 total share cost).

To sign up or for more information about the CSA, our farms and our meat, please visit thetrustees.org/meatcsa or email meatcsa@thetrustees.org

 

Info about Summer Share 2017:

 

Puddles, rare enough this year to be photo worthy

Primary shareholders keep a lookout in your email the week of October 24th for a CSA  renewal notice. Summer share renewals will be done online again this year. I am also excited to announce that we will have a 10 week, half share available in 2017.

 

Winter farm store hours:

The farm store will be open during winter share hours as well as October 29th, 10-2. Additional winter farm store hours will be posted in the blog and on the website.

 

In the share this week:

The share this week will again highlight leafy greens including lettuce, salad greens, kale, tatsoi, spinach, and cabbage. You will also have onions, garlic, salad turnips, hot peppers, fresh herbs, winter squash, and potatoes to pick up.

PYO:
Feel free to pick hot pick hot peppers this week. Please refrain from picking herbs as we are picking them for the share.

Zannah, on behalf of the farm crew

Join us this Sunday Oct. 16, 2016 at Powisset Farm from 9:30-12:30 for our Sukkot on the Farm Celebration, brought to you by Ganei Beantown: Beantown Jewish Gardens, building community through experiential food and agriculture programs rooted in Jewish text, tradition and culture. We will build a sukkah, help with the harvest, learn about honey bees, press cider, make sauerkraut, sing & tell stories, drink fresh tea, and all with a side of Torah!

Rain or shine.
Suggested donation: $8 adult/$5 child

RSVP: http://sukkotonthefarm5777.eventbrite.com

Powisset CSA: Week 19

It is week 19 of the Summer CSA. That means next week will be the last week to venture to the farm to pick-up your veggies. Unless, of course, you participate in our Winter CSA program!

WINTER SHARE:

As we are progress into fall it is time to start offering winter shares. This years share will include potatoes, winter squash, onions, scallions, kale, broccoli, lettuce, radicchio, spinach, radishes, garlic, mustard greens, cabbage, collards, carrots, beets, etc.

storage radishes

We have reduced the cost of the winter share this year to $200. The share will be smaller than last years share. This is a change that I planned before the drought as it seemed that some folks were overwhelmed by the amount of vegetables they received last year. I am hoping the smaller size and reduction in price will make the winter share feel more accessible to you.

Sign-ups for the share are being done the old fashioned way for the winter share. Sign-ups will not be offered online. If you would like to secure your share please bring cash or a check to the farm stand during regular distribution hours. Unfortunately, we are unable to process credit card or debit payments for winter shares. A deposit of $100 is needed to secure your spot. Full payment is due by the first pick up.

There will be 4 winter share distributions:

Bustin' out the root washer

Pick up #1: November 4^th + 5^th

Pick up #2: November 18^th +19

Pick up #3: December 2^nd+3^rd

Pick up #4: December 16^th +17^th

 

Like with summer share pick ups you may choose which day in the pick up block you would like to get your share. Also like the summer share, all pick ups are done market style (you get to pick out  your own vegetables) on the farm.

End of Season Community Potluck!


Please join us this Saturday evening for our end of season potluck. Bring a dish to share with Powisset farm staff as well as you fellow CSA community members. We will gather in the farm kitchen starting at 6 - 8. In order to keep clean up stream lined please bring your own plates , cups, and utensils for the meal. I hope this evening offers the opportunity for everyone to spend time and celebrate the awesome Powisset community.

Simba, soaking up the fall sun

In the share this week:

This week is all about the greens. We have been pretty heavy on the roots the last few weeks to this week we will be offering a number of different greens including kale, cooking greens, mustard greens, lettuce mix, as well as winter squash.

Pick your own has wrapped up for the season. We need to get the cover crop seed sown before it is too late in the season for them to get established and protect our soils from erosion over the winter.

Zannah, on behalf of the farm crew. 

Past + Upcoming Events!

Just like Zannah said in one of her last posts. You think the season is winding down but it surely is not! There is so much going on at Powisset! 

Last weekend, we not only held our 4th Friday Farm Dinner but we also hosted Rentao Poliafito, owner and founder of Baked in NYC (and Tokyo). With Renato's guidance, we made 3 amazing seasonal desserts: pumpkin whoopie pies, an apple buckle and carrot cake cupcakes. I am still dreaming of those whoopie pies. We were happy to also be joined by Trustees President & CEO, Barbara Erickson. I think she looks she's having fun. Don't you agree? 

You may have seen one of the banners or signs hanging up at or around Powisset advertising the Powisset Cafe! Well, it starts next Saturday (Oct. 15th) and is being held on the following 2 Saturday (Oct. 22 & 29th). We will be serving up coffee, tea, muffins, flatbread, quiche, soup and bread between 11-2pm right in the Powisset Kitchen & Classroom. Come check it out! If you are interested in helping out with the cafe, please contact me: nnacamuli@thetrustees.org. 

Several upcoming events I would like to highlight include:

• Sukkot Festival on the Farm organized by Ganei Beantown: Sunday, Oct. 16th. There will be lots of different activities including sukkah building, a beekeeping demo, kale salad making in the kitchen with Nicole Lewis, bike your way to cider with the cider press, ferment some veggies, and much more!
• The 4th Powisset Farm Trail Run: Sunday, Oct 23rd. Choose among 3 distances. Not interested in running? You will also have the opportunity paint a pumpkin painting or go on a farm tour. Race prizes include fresh veggies from the farm and other local goodies.
• Our Final Friday Farm Dinner is on Oct. 28th. Aeronaut Brewing Company will be joining us and they have concocted a special brew using Powisset pumpkins! We will also have The Railroad House Band providing their amazing music.

Hope to see you on the farm!

Powisset CSA:Week 18

Cool fall harvest

Fall has arrived at Powisset Farm! The leaves are turning, we have experienced our first frost, we have to wear multiple layers to be comfortable out in the fields, and it rained. It has been a pretty eventful week. The recent rain is great but it is too late to make much of an impact on most this seasons crops. It is helping the cover crop germinate as well as helping the fall greens reach maturity at a respectable size. We have started covering fall crops with row cover not only to protect them from frost but promote growth as the days get cooler and the day light wanes. You will see more white row cover across the fields in the coming weeks. A sure sign of fall.



Monarch emerging from it's cocoon

As I did my weekly field walk today I observed more signs of fall. The cover crop of oats and peas I seeded two weeks ago have germinated and are coming in thick. A flock of Canada Geese is taking advantage of the fresh sprouts before they continue their journey south. We do our best to chase them from the fields. If you see a farmer hooting and waving their arms as they sprint across the fields it is not because we have finally been broken by the drought. It is in the effort to protect our precious and tender cover crop sprouts.

This time of year our work does not really slow down. It is shifting to other tasks like bulk harvesting roots and tubers. We utilize volunteer groups to help with big projects. Last week we had a corporate volunteer group of 50 folks. They helped us break up seed garlic for planting in a few weeks as well as did a ton of pulling up of stakes, drip tape, and plastic mulch. Volunteer groups like this one can have a big impact on the farm. For more information on corporate or individual volunteer opportunities contact our Volunteer Coordinator, Eileen Small, at esmall@thetrustees.org for more information.

Winter Share:
Ask us about the winter share! The winter share is a great way to stay connected with Powisset Farm and eat delicious seasonal food into the winter.  There is information in the farm stand and we are happy to answer any questions that you have about this winters share.

In the farm stand:
Please take a minute to explore the items we have to offer in our farm stand. In addition to produce we also have pies, ice cream, maple syrup, dairy from Appleton Farm, eggs, Powisset pork products, crafts from local artists, and so much more

In the share this week:
- Kale
- Potatoes
- Lettuce
- Storage radish (most likely daikon)
- Choice of pepper, eggplant, or summer squash
- Winter squash
- Garlic
- cooking green

PYO:
Hot peppers

Zannah, on behalf of the farm crew

Powisset Farm CSA: Week 17

CSA Week 17:

We have passed the Fall Equinox and the temperatures are reflecting this important seasonal marker. Last night we experienced our first frost of the fall. As I walked the fields this morning I assessed the damage. We have time to say good bye to our the work horses of our summer crops; peppers, eggplants, and tomatoes.  I've been checking the weather pretty obsessively all season to we were prepared for the frost. The crew spent several hours Friday and Saturday laying out row cover on the crops that it is appropriate for. Our tender lettuce, salad greens, summer squash (I have never had summer squash continue to thrive this late into the season. Due to the extremely dry weather we have experienced, the diseases that usually hit our cucurbits have been at very low levels) look good under the row cover, continue to grow, and will be harvested for you over the next few weeks. Another effect of the frost is that some of the weeds we have been battling all summer were also fried, wohoo!

As our summer crops fade our fall crops are finally getting the temperatures they need to thrive. Broccoli does not form florets when the temperature is sustained about 80 degrees. This means that our beautiful stand of fall broccoli has been stagnate for the last few weeks. On my field walk in the crisp morning air with my sweatshirt hood pulled up over my ears I discovered that the broccoli is finally forming heads, the kohlrabi and cabbages are also reaching maturity.

Later this week we will be welcoming our beloved farm cat James home. As some of you may remember James broke one of his hind legs this spring. After 6 months James is fully healed and ready to rejoin his brother Simba here at Powisset. James has been recovering with farm friends Amy and her son Ben in Easton. I'd like to give Amy and Ben a big shout out, they have done an incredible job providing James a happy and healing environment.

In the farm stand:
- Eden Pond Farm pasture raised chickens
- Crescent Ridge Ice Cream: new flavors including seasonal flavors pumpkin and Graham Central Station
- Sweet potatoes from Piccadilly Farm
- Apples from Brookdale Farm
- Pies from Bushel and Crumb
- New craft beverage flavors from Spindrift and Green Bee
- and so much more

In the CSA:
- kohlrabi
- apples
- cooking greens
- garlic
- potatoes
- purple top turnips
- radishes
- ripe peppers
- winter squash

PYO:
- hot peppers
- open for tasting: cherry tomatoes, tomatillos, husk cherries (these did not have a chance to fully mature before the frost), raspberries. All of these crops are very limited, please take a taste and remember that there are 349 other CSA members who would also like a taste.

Zannah, on behalf of the farm crew

Past + Upcoming Events!

Last weekend we welcomed a group of seniors from the Westwood Council on Aging along with some children through the Westwood Public Schools for a pilot Intergenerational program, From Nest to Table. Attendees visited the chickens, learned how to pet and hold them, learned about their eggs and how to collect them. Following this visit, everyone convened in the kitchen to use those eggs to make mini quiches! We used Powisset Canadian bacon and loads of Powisset veggies - tomatoes, scallions, peppers and more. We will hold a similar, public program on November 12th. Sign up here!

What's Coming Up?

Our 4th Friday Farm Dinner is scheduled for Sept. 30th. Curious about the menu? Email me! nnacamuli@thetrustees.org! The dinner will be catered by Heritage Truck Catering Company and we will be entertained by the Railroad House Band.

The following morning, we are honored to have Renato Poliafito from Baked in NYC in our kitchen where we will be creating pumpkin whoopie pies, carrot cake cupcakes and an apple buckle. Rentao will also be selling and signing his cookbooks. There are only a couple spots left in this class so don't wait to sign up!

Save the date for these events and programs in October!

• Oct. 5th: Hot Stuff: An Indian Cooking Class
• Oct. 16th: Sukkot Festival on the Farm
• Oct. 16th: DIY Skincare with Nourish by Coco - as seen on Chronicle!
• Oct 19th: A Celebration of the Harvest: A Sukkot Cooking Class & Meal
• Oct. 25th: Pumpkins at Powisset: A Kids Culinary Workshop
• Oct. 23rd: Powisset Farm Trail Run
• Oct. 15th, 22nd & 29th...the Powisset Cafe!

Powisset Farm CSA: Week 16

Moon rise

Rain!!! It's raining right now. Sweet, steady moisture falling from the sky. How I have missed it.

The season continues to march steadily into fall. The peppers and eggplant have slowed considerably and the tomatoes are wrapping production for the year. Soon enough it will still be inky black at 7am and the fields will be coated with frost.

This past week we have been helping the farm into this fall transition. We have been chipping away at turning retired fields into the soil so that we can get cover crop seeded to take full advantage of this luscious rain. We seed a mix of oats and peas or rye and vetch in order to add organic matter and nitrogen to our soils. Cover crops also help to hold soils in place over the winter, preventing erosion from wind, rain, and snow melt. They also provide necessary habitat for beneficial (and not so beneficial) soil flora and fauna. Healthy soil is critical for us to be able to grow our crops and cover crops are an essential tool we have to help keep the soil in good health.

WINTER SHARE:

As we are progress into fall it is time to start offering winter shares. This years share will include potatoes, winter squash, onions, scallions, kale, broccoli, lettuce, radicchio, spinach, radishes, garlic, mustard greens, cabbage, collards, carrots, beets, etc.

storage radishes

We have reduced the cost of the winter share this year to $200. The share will be smaller than last years share. This is a change that I planned before the drought as it seemed that some folks were overwhelmed by the amount of vegetables they received last year. I am hoping the smaller size and reduction in price will make the winter share feel more accessible to you.

Sign-ups for the share are being done the old fashioned way for the winter share. Sign-ups will not be offered online. If you would like to secure your share please bring cash or a check to the farm stand during regular distribution hours. Unfortunately, we are unable to process credit card or debit payments for winter shares. A deposit of $100 is needed to secure your spot. Full payment is due by the first pick up.

There will be 4 winter share distributions:

Pick up #1: November 4^th + 5^th

Pick up #2: November 18^th +19

Pick up #3: December 2^nd+3^rd

Pick up #4: December 16^th +17^th

 

Like with summer share pick ups you may choose which day in the pick up block you would like to get your share. Also like the summer share, all pick ups are done market style (you get to pick out  your own vegetables) on the farm.

The farm stand will also be open during winter share distribution hours.

IN THE SHARE THIS WEEK:
- kale
- tomatoes
- potatoes
- cooking  greens (mustards, collards, etc)
- apples
- radishes
- beets
- winter squash
- a choice of summer squash, peppers, or eggplant

PYO:
- Last week there were not enough raspberries to offer them for picking on Saturday. If you were able to get your half pint last week please refrain from picking so that Saturday CSA members can get their share.
- hot peppers
- sunflowers

Zannah, on behalf of the farm crew
 

 

Powisset Farm CSA: Week 15

Powisset Farm CSA: Week 15

Transplanting lettuce

The Powisset Farm Stand focuses on offering unique local products. We also source items from other local farms to offer crops that we don't grow, or haven't been able to grow this year because of the drought. For example, we have been sourcing sweet corn from Ward's Berry Farm in Sharon as well as several crops from Piccadilly Farm in Winchester New Hampshire. By bringing in these products from other farms and businesses, we are able to diversify our farm stand, offer you interesting products, and support local businesses.

A few products in the farm stand this week:

- Cantaloupe from Piccadilly Farm
- Apples from UMASS Cold Spring Orchard
- Frozen Wild Maine Blueberries sold by the pound
- Fire Cider from Shire City Herbals
- Real French Dressing from Crane Crest

This has been a tough production year at Powisset but through a lot of sweat and a few tears we are on target to reach at least a 100% return on CSA members investment in the farm. In a year that I have witnessed multiple farms skip weeks, cancel their CSAs, and make the heart breaking decision to shut down, this feels like an accomplishment.

I walked the farm today and witnessed summer slipping into fall before my eyes Tomatoes are petering out while pepper and eggplant production has also slowed quite a bit. Our fall and winter crops are looking great. Fall is when greens (like kale, lettuce, and mustards) do their finest work. Many of our direct seeded crops like radishes and mustards that would not germinate in the intense heat and dry conditions are having a resurgence. It will be a few more weeks before they reach their full glory. The carrots have also finally germinated, though they require quite a bit of water to reach their full potential. They are small but they are sweet and full of flavor,

I have had several conversations recently with CSA members and friends about what improvements to the farm will help us "weather" extreme conditions like we've had this year. In a year like this, our water needs have far outstripped the capacity of our well. Much time will be dedicated this fall and winter to increasing our water capacity. This summer I purchased equipment which doubled our overhead watering capacity as well as many extra thousands of feet of drip tape. We will continue to make improvements to the irrigation system so that we are better prepared next season if we another recording breaking drought.


In this weeks share:

Lettuce
Cooking greens
Basil
Garlic
Tomatoes
Eggplant
Peppers
Carrots or beets
Popcorn
Apples


PYO:
Raspberries
Sunflowers

***If you have pint and half pint containers taking up space at you house please return them to the farm and we will reuse them. Our stash of grocery bags has also run low. Clean out your cupboard and bring them to Powisset!***

Zannah, on behalf of the farm crew

Powisset Happenins'

What's Going on In the Farm Stand This Weekend?

CSA member Lisa WB Walker and Susan Brum will be selling their handmade one of a kind fully functional pottery on Saturday, September 10th in the farm stand from 10-2pm during distribution.  More information about the artists can be found here: www.lisawbwalker.com and www.hogwildpottery.com 

And here are some of the awesome items we will be selling....

• Frozen wild Maine blueberries sold by the pound.
• Fire cider
• Berkshire maple mustard
• Applewood Smoked Barbecue Sauce
• Crane Crest "Real French Dressing"
• Apples
• New Trustees Shirts, Hats & Visors

Past & Upcoming Events

Fun was had by all at our 1st Annual Pig Roast on Labor Day. Participants gorged on pulled pork, cornbread, potato salad, baked beans, cookies and mud pie. To the right are some happy attendees who thoroughly pigged out.

We have 2 remaining Friday Farm Dinners in the 2016 season. Don't miss them!  Register for the September 30th Dinner  and/or October 28th Dinner here!

Photo Competition Winners!

And last but not least, I would like to announce the winners of our 2nd Annual Photo Competition organized by Tod Dimmick. Here are the winners! 

• 1st Place: Amy Collins - Three Dimensional Pig
• 2nd Place: DancPhoto - Barn in Blue
• 3rd Place: - Bill McMahon - Silo

Congrats to all and thanks for participating!