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