Powisset Farm CSA Blog: Week 4

We are finally fully staffed!!! Last week we welcomed Zane as our third apprentice. Powisset Apprentices are vital to the farm operation. Apprentices support all aspects of farm production from seeding to planting to harvesting. Please give Zane a big Powisset welcome next time you see him on the farm.

Staffing has been a bit tricky this year. This has been the case for all the farmers I know in this region. We have all new staff this year. This has meant a steep learning curve as well as longer days for all the farm staff. The crew is beginning to get into a rhythm with transplanting, weeding, and harvesting. Last week we shifted from items that needed to be weighed to items that were bunched. Bunching is a new skill that needed to be taught to and practiced by the crew. If you pay close attention over the course of the season you will witness the crew honing their skills. They will build calluses and their hands will memorize the quick movements required to bunch 400 bunches in a few short hours. Each bunch of radishes or beets will eventually look more like a flower bunch than a bundle of roots.

 

I would like to extend a big thank you to everyone who shook their booty last week and brought us some rain. Please do it again this week, and if  you have the time do it for a bit longer. It is dry. The warm breezy weather we are having is great for a beach day but it is hurting our crop production. Plants are maturing smaller and even going to flower before they reach maturity. These are tough conditions. We are doing our best to set up irrigation and triage which crops need the water the most. Please continue your rain shuffle, we need it.

 

In your share this week:

 

Lettuce

Arugula (for real this time)

Beets

Broccoli

Napa cabbage or Bok Choi

Choice of cooking greens

Garlic Scapes (I like to pickle them)

Summer Squash!

 

PYO

After last weeks hiatus we have peas!

 

Don't forget to checkout all the goodies in the farm stand as well.



 

 





Bushel + Crumb will be offering special order pies for July 4th weekend. 

 

The pies will be available for pickup at the farm on Saturday, July 2nd from 10-1. Pies are open to all! You don’t need to be a pie share member to order. We’ll have two varieties - Strawberry Rhubarb with Ginger Oat Crumble and Blueberry Maple  Place your order by Thursday, June 30th to reserve a pie. Order online at http://bushelandcrumb.com/pies/ Happy 4th!

 

Zannah, on behalf of the farm crew

Hi Folks,

This is a special installment of the farm blog. It came to my attention this morning that as we neared the end of the CSA distribution yesterday we ran out of a few items in the CSA. For this I extend my apologies to anyone that was told we were out of a particular item. We had a perfect storm yesterday of a busier Thursday than normal and a breakdown in communication amongst the farm staff.

For anyone that was not able to pick up their full share yesterday again I am sorry. Please email me and I would be happy to make up the missing items either during tomorrow's distribution or next week when you pick up your share. If you have questions please feel free to contact me either by e-mail: zporter@thetrustees.org or by phone: 508-785-3004.

Thank you for your patience and understanding,

Zannah, CSA Farm Manager

 Past + Upcoming Events!

Monday marked the longest day of the year and we celebrated with peace, quiet & yoga! Mondays are typically really quiet here as it is not a CSA pick up day and many of the field crew have the day off. So, it was us, Simba, yoga, and the birds. What a perfect setting and perfect weather for an outdoor class! After yoga, the "strawberry" moon came for a visit. Yoga continues next week on Tuesday evenings (6pm) through the summer (we are skipping July 5th since many will be away for the holiday). I hope you join us for one or all classes! Visit our web site to register.

I hope those who popped into our kitchen on Saturday enjoyed "What's In Your CSA: Tips & Trick for Utilizing the Veggies in Your CSA" led by volunteer and chef extraordinaire, Christiane Oberli. If you would like to share your tips & tricks and would like to lead one of these Saturday sessions, please email Nicole at nnacamuli@thetrustees.org. Our next one is scheduled for July 2nd and will be held by Christiane again.

Friday's Farm Dinner is sold out but join us for our July one (July 29th)! Register here!

Summer kicks off with some recurring programs that will continue throughout the season. Here are a few suitable for the kids or the whole family:

• Come Meet the Farmer this Saturday (and every last Saturday of the month) at the barn entrance! Andrew will be on hand at 11am for a farm tour and to answer all of your burning farming questions.
• Thursdays at 10am is Story Hour with your little ones. Meet at the big white tent to hear a food and far-themed story!
• Thursdays between 1-3pm join us for The Beet Bunch, a fun15 minute craft or activity! Bring your kiddos while you pick up your veggies!

And last but not least, we have Bushel & Crumb pies! Strawberry/Balsamic. Pictures can speak a thousand words....

See you at the farm!

Powisset CSA: Week 3


I have a request for all CSA members and blog fans. Please go outside at some point today and send thoughts of rain out into the universe. Maybe do a little dance. It is dry, it's been dry, and it is supposed to continue being dry. We need a few days of good soaking rain. The fields are dusty, the crops are dusty and the crew is more dusty than usual. We do have irrigation on the farm. It is somewhat limited but it does allow us to water a few beds of crops at a time. Andrew, Annie, and Rachel have spent many hours recently moving the irrigation from field to field. Set up, water, breakdown, repeat.

When we are not moving around irrigation we have been transplanting winter squash! And setting up drip irrigation for it. We have two types of irrigation on the farm; drip and overhead. Their names are pretty good descriptors for how they work. Drip irrigation is a hose with tiny holes in it which lies on the ground and delivers water to the base of the plant. Drip irrigation is efficient in it's water usage but it is slow in it's delivery. When we set up drip irrigation we tend to put it down for crops that are in the field for a long time like tomatoes, peppers, and squash. Once drip lines are set up they stay put for the duration of the life of the crop. Overhead irrigation can be moved from crop to crop and works like a sprinkler does to disperse water across an area. In comparison overhead is faster than drip but we loose more water to evaporation and end up watering weeds as well. Both drip and overhead irrigation are great tools however they are no substitute for rain. So step out side and do a little dance for your lettuce, tomatoes, and radishes.

In the share this week you will find:

Lettuce
Arugula
Beets
Garlic scapes
Cabbage
Chard or Kale
Radishes or salad turnips


The farm stand will again be stocked with cheese and milk from Appleton Farm. Honey and Jam from Peter's Farm. Maple Syrup made from Natick Community Farm from trees on Pegan Hill. Eggs from our chickens. Pork from our pigs. And of course produce from our fields.

Come to our "Meet the Farmer" event this Saturday. Assistant CSA Manger Andrew will be on hand for farm tours and to answer all your farmy questions.

Zannah, on behalf of the farm crew

Past + Upcoming Events!

On Monday, Powisset Farm welcomed 30 students and 5 teachers from the Everett High School who are involved in a program called Future Chefs. Through this program, students are preparing for a career in the culinary arts so not only do they engage in cooking classes but they are also given networking opportunities with professionals in the culinary industry. Zannah took them on a farm tour, they got the opportunity to ask her lots of questions about farming and our practices, and then they helped her to weed the fields. It could not have been a more perfect day to be outside, connecting with nature and the farm. After their work, they enjoyed a BYO lunch and some took to the trails for a short hike. 

This weekend kicks off a Saturday Series called "What's in Your CSA: Tips & Tricks for Utilizing the Veggies in Your CSA". Don't know what to do with green garlic or bok choy? Visit us in the Powisset Cooks Kitchen for some simple recipes, storing tips and other practical info. Our wonderful volunteer, Christiane Oberli, will be leading this session. And next week also brings us daily classes and events:

• Monday, June 20th is the Summer Solstice, also known as the longest day of the year, and we are kicking it off with an all levels yoga class at 6pm, led by Ellen O'Hara of Core Asset Fitness. After next week, yoga will be held on Tuesday evenings 6pm throughout the summer.
• Tuesdays at 7am is Qigong at the Farm taught by Paula Reardon-Webster.
• Tuesday, June 21st at 6:30pm is Powisset Pesto, a culinary workshop.
• Thursdays at 6:45am is Mindfulness at the Farm.
• Friday, June 24th from 6-9pm is the official start of summer with our Friday Farm Dinner catered by Captain Marden. Sign up now as registration for this event will close on Monday!

I hope to see you all at one event....or all!

Nicole

Powisset CSA Week 2!

Last week the gears shifted on the farm and we added harvest to the long list of to do's for the week. We have planned, ordered seeds, seeded in the greenhouse, transplanted, and weeded. All in preparation for the start of the CSA. It's been like the first day of school and finals all wrapped up into one experience. The apprentices and field crew have stepped up their game and have embraced this new chore that I have added to the list of endless tasks. In speaking to one of the apprentices recently she mentioned how much she likes that every day is different on the farm. There are so many variables in farming, it is incredibly dynamic and constantly changing. We are thinking about so much more than precipitation and temperature (though these are very important). Wind speed. growing degree days, soil moisture, weed pressure, pest pressure, time management, labor management, the list goes on and on. There is always more to do on the farm. For everything that goes according to plan there is a challenge. A staff member may have jury duty, a crop may not seed well, the Canada Geese may have eaten half the lettuce crop. But last week I was yet again reminded of why I do this. We filled up the barn with delicious and healthy vegetables, grown with our own hands, and we got to share it with you. We will do this for nineteen more weeks. Just like in the rest of farming every week will be different. We do our best to estimate what will be in the share each week. An item may be listed on the blog as in the share but due to powers beyond our control items may change through the week.

This weeks share will most likely be composed of a combination of:
- lettuce
- broccoli
- garlic scapes
- bok choi or napa cabbage
- spinach
- scallions or green garlic

PYO:
- 1 pint strawberries

 In the store this week you will find:
- cheese and milk from the happy Jersey cows at Appelton Farm
- pork products from our pigs
- tea towels from Lucy Two Shoes
- our own produce
- maple syrup
- honey and jams from Peter's farm
- Welsh Cakes
- and much more

Our guest artist on Saturday is Lisa Walker. Lisa is a phenomenal ceramic artist and will have her work for sale at the stand this Saturday. Check out her work at www.lisawalker.com



I have had a few folks inquire about the health of our farm cat James. James and his brother Simba are our unofficial greeters at the farm. James suffered a catastrophic injury in March and has been healing with some friends off the farm in Easton for the passed few months. James and Simba are cared for by several staff members on the farm. Their care is not funded by The Trustees. I have set up a fund to try and offset some of the costs of James's surgery and recovery. If you would like more information please visit:

www.gofundme.com/helpsupportjames

Zannah, on behalf of the farm staff

Past + Upcoming Events!

The week started off with a visit from the Dover Girl Scouts. These girls did a great job rolling, shredding, washing and chopping veggies for our 5 pizzas. Yes, you read right....and they ate every crumbs of the 5 pizzas! 

Tuesday (June 14th) begins our first session of Qigong on the Farm  It will be held from 7:00-7:50am for those early risers and led by instructor Paula Reardon Webster. For those not familiar with Qigong, it is an ancient Chinese health care system that integrates physical postures, breathing techniques and focused intention, similar to Tai Chi. The class will be held on several but not all Tuesdays so please check our web site for dates. Also on Tuesday, we will be hosting a culinary workshop, Summer Salads, where we'll be making a strawberry salad, paired with a mint dressing and a cucumber salad paired with a blue cheese or ranch dressing.

Calling All Artists! Looking ahead, on Saturday, August 27th, we are hosting a day of art at our Makers Day. Artists will display their works and we'll see how they have used Powisset Farm as a platform for their art. Several artistic media may be demonstrated and could include a painter, potter, photographer, musician, writer. If you are an artist and wish to apply to be a part of this day, please click here to view our information and application. 

Second Saturday Stroll in Noanet Woodlands and Dover's Larrabee Estate. On the second Saturday of every month through November, the OSC (Dover Open Space Committee) will host a guided walk from 10:30-12:00pm. For more information please contact Amey Moot at amoot@doverma.org.

Part-time Work Available
Anyone interested in some part-time food prep work at Powisset on Tuesdays from 7-11am? Al FreshCo is hiring! For those interested, please email laurel@al-freshco.com.

Summer CSA 2016: Week 1

We made it to the first CSA distribution. The farm has been abuzz for months leading up to this moment! After months of planning, seeding, planting, and cultivating we are inviting you to the farm to pick up your veggies you have been so patiently waiting for.

This weeks share will have:
- Spinach
- Bok Choi
- Green Garlic
- Lettuce
- Broccoli

Pick your own:
- 1 pint strawberries

Vendors and goods in the Farm stand:

Jordan's Seafood will be set up in the parking lot from 2-6pm on Tuesdays selling his top notch fresh seafood.

We have a new Powisset Farm t-shirt and sweatshirt design available this year. Check them out hanging in the farm stand.

Starting Thursday we will be carrying milk and cheeses from our sister farm Appleton Farm located in Ipswich.

In addition to Peter's Farm jams and honeys we also have maple syrup from Natick Community Farm. Some of the maple sap in this syrup is from trees tapped on Pegan Hill, one of The Trustees newest properties in Natick.



News from the fields:

After a few weeks of pretty squirrely weather the up coming week looks fairly calm. The super hot weather we had the last two weeks pushed our crops to grow super fast. The farm is exploding with life right now. I have witnessed 3 turtles in the last 24 hours leaving their wetlands to find a nesting site. The piglets have been snoozing the hot days away on the cool concrete. Or in the much coveted and fought over feed trough. The crew has fallen into the rhythm of seed, transplant, weed, repeat. Tomorrow we get to add the step of harvest. We get to taste and share the fruits of our labor. I always look forward to early June.

Zannah, on behalf of the farm crew

 

Springfest Recap + Upcoming Classes/Events

Thank you to everyone who braved the rain on Monday to celebrate Springfest! The day started out with the Powisset Farm Trail Race under torrential downpours but gradually cleared and we even got peeks of sun! Attendees came out to enjoy the South County Rounders (right), traveling goats from Chestnut Hill Farm (left), a bike blender from Bikes Not Bombs (who, by the way, is stopping at Powisset on Sunday, which serves as a rest stop to their bike-a-thon), food trucks, many awesome vendors and community groups, and most importantly, our 125nd cake eating contest. 

What's Up Next? Well, besides the excitement of the CSA starting on Tuesday, we do have some classes and events to tell you about. On Wednesday, June 8th, we are hosting Welcome to Your CSA; A Culinary Workshop, our first cooking class of the 2016 CSA season. The following evening, on Thursday, learn about essential oils and meditation with Heather Martin who taught a yoga teacher at Powisset back in February and owns Tranquil Soils Yoga in Franklin. Nicole Lewis' Bath & Body Gifts from the Kitchen class (Saturday, June 11th) is sold out (made famous by Chronicle) but there are still a couple of spots left at her morning class, DIY Skin Care with Nourish by Coco, where we will focus on facial products.

Just added: Paula Reardon-Webster, Evidence Based Qigong Instructor will lead us in a Qigong class for several upcoming Tuesday mornings (June 14, 21, 28, July 5 & 19) at 7am. Qigong is an integration of physical postures, breathing techniques and focused intentions. Free for Trustees Members, $5 for non-members. No pre-registration required!

Mark Your Calendar! Every last Friday of the month between June & October, we will be hosting a Friday Farm Dinner, which is a catered dinner using produce from the farm, includes live music and fun for the whole family. Wine/beer will be available for purchase. The first one kicks off on June 24th with a clambake. To register for any of the Friday Farm Dinners, please visit our Events & Programs page on our web site.

Bushel + Crumb Pie Shares Still Available!

Powisset Farm will once again be offering Bushel + Crumb Pie Shares for pick up at the CSA. Bushel + Crumb offers members one sweet and one savory pie per month from mid-June through mid-October. Pie flavors and ingredients change with the seasons and always feature locally grown fruits, vegetables, dairy and grains. To find out more about Bushel + Crumb or to sign up for a share, please go to www.bushelandcrumb.com.