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Monday, July 17, 2017

Summer CSA Week 6

Summer CSA Week 6

We are really into the summer harvest now.  July brings heavy cucumber harvests as well as the threat of weed and disease pressure. The plants are heavy with fruit and the air is thick. Must be mid July! Here is a quick pickle recipe to help you use up all of your cucumbers. Follow this link: for some outstanding refrigerator pickles.

We have another robust share this week.
- Lettuce
- Cucumbers
- Fresh onions
- Choice of cooking green
- Fresh garlic
- Fennel
- Beets
- Napa cabbage
- Summer Squash and Zucchini

There are many programs that occur at Powisset Farm in addition to the CSA and farm stand. This week we are highlighting the 4-H Club:

Planting the 4-H garden at Powisset Farm

July marks a time of transition for the Powisset Farm Hens & Hogs 4-H club as we say goodbye to two graduating high school seniors, both off to college in the fall. Our club co-leader, Kim Benner, is also stepping down after four years of enthusiastic and dedicated service (James will be in DC). The club welcomed a number of new members this year, bringing our total to 15. They hail from Dover, Needham, Sherborn, Southborough, Walpole, Wellesley and Westwood. While club members are heavily involved with our pigs and chickens, they participate in the larger life of the property through farm chores, hikes, cooking projects and special events. The summer months mark the time when club members who will show a pig work closely with their animal to develop skills for the show ring. You’ll likely see one or two practicing on the Powisset pig pasture in July and August.

The next 4-Hclub enrollment period is in September. For more information, contact Melissa Gilbert at or (508) 785-2818.
Your farmer,


Monday, July 10, 2017

Summer CSA week 5

Howdy Folks,

It is week five(odd week) of the summer share. The crops are really cranking on the farm right now. Transplant, weed, harvest, repeat. The weather has really been idyllic. After the many challenges of last years drought it is so satisfying to look out on the fields and witness so much abundance. The cucumbers have really hit their stride this week. You will be getting 4 pounds! Salad season is definitely upon us. We are also flush with lettuce this week as we have several plantings that have matured at the same time.

I'd like to give a shout out for broccoli raab. It's related to the mustards and spicy greens that we grow. It is fantastic sautéed with garlic (also in the share) and spread on pizza. It also pairs well with Powisset Italian sausage.

In your share this week:

Lettuce (3 heads, it's salad season!)
Summer Squash and Zucchini
Napa Cabbage
Bok Choi (
Broccoli Raab
Fresh Garlic
Choice of Cooking Green
pollinators abound at Powisset
If you have grown weary of bok choi and aren't quite sure of what to do with four pounds of cucumbers here is a recipe that will help you use both:

The flower garden is beginning to fill in and in the coming weeks we will have flowers available as part of your share. This week, flowers are available for purchase by the bloom. Clippers are available at the farm stand.

Zannah, your farmer on behalf of the crew


Tuesday, July 4, 2017

Summer CSA Week 4

Howdy folks,

***Reminder: ***

The farm stand and CSA are closed today for July 4th. The farm stand and CSA will be open for regular hours Thursday: 10 - 6 and Saturday 10-4. As always you have the choice of which day you would prefer to pick up you share.

Half share folks:

This is an even week so if your last name starts with M-Z this is your week to pick up.

We are jumping into summer with our first harvest of cucumber and summer squash this week. We are still harvesting a lot of leafy greens this week but you will see your share start to have fewer cool weather leafy greens, like arugula, and more hot weather rock stars. The fresh onions look fantastic as do the tomatoes which are beginning to set fruit. It will be several more weeks before we are harvesting ripe tomatoes but the unripe green globes are becoming more pronounced every day.

In this weeks share:
- Broccoli
- Lettuce
- Garlic scapes
- Bok choi
- Cucumbers
- Summer squash
- Choice of cooking greens
- Scallions

Power weeding lettuce!

Know your 2017 Farm Crew!:

Tim (Field Crew):
Tim graduated from the Berklee College of Music where his focus was jazz drumming.  He loves physical activities - especially biking and skateboarding.  Tim hopes to never work for the Man.

Emily (Field Crew):
Emily just graduated from Williams College.  In the fall she will start a masters' program in Chemistry at the University of Cambridge in England.  She's an avid rock climber and ultimate frisbee player.

Paul (Field Crew):
Paul is from Needham and he's a rising junior at Wesleyan University, where he spends most of his time on the campus farm.  When he's not working at Powisset he helps out with family programming at the deCordova Museum in Lincoln.

Jeff (Field Crew):
This is Jeff's second season on the farm crew.  Jeff loves playing with puppies and he is studying mechanical engineering at the University of Vermont.  Jeff would like everyone to know that he gave up a lucrative marketing job to return this year. "Seriously," explains Jeff, "it was a great gig.  Alas, the farm called."  

Kurt (Field Crew):
Kurt grew up right around the corner in Dover.  Kurt is in college where he is studying sixteenth century Lithuanian woodcuts.  In his free time he enjoys basket weaving and basketball.

Jared (Apprentice):
Jared is a "homegrown Natick boy with big dreams."  He first farmed during a summer in Northern California and got hooked.  

Phil (Apprentice):
Phil lives in Jamaica Plain with his wife and their cat Leroy.  Leroy is an orange, stripe-y cat with whom Phil and his wife are obsessed.  Phil would like to tell you about Leroy.

Diane (Apprentice):
Diane is the proud mother of the entire farm crew, as well as one biological son.  She has an extreme love of nature, most recently hunting for waterfalls on the weekends in New Hampshire.   Diane is also more than slightly enthusiastic about Mountain Dew.
Andrew (Assistant Manager): Andrew grew up in western Mass where he assisted on his families dairy farm. Andrew has been involved in vegetable production since 2010 helping run several organic farms in Massachusetts and eastern New York.

Zannah (Manager): Zannah has been farming in eastern Massachusetts for 9 years. Though managing a farm is all consuming this time of year, Zannah does manage to sneak in a long bike ride or romp in the woods with family whenever possible.
Zannah, on behalf of the Farm Crew

Wednesday, June 28, 2017

Powisset Upcoming Events & Programs

Friday marks our first Friday Farm Dinner of the season! We are psyched to have Chef Didi Emmons with us for the entire season. Castle Island Brewing will be servng/selling their beer and The Railroad House Band will be providing the entertainment. Friday Farm Dinners will be held every other Friday through September. Check them out on our web site here!

This Saturday marks Opening Day for the Powisset Cafe! The Cafe will be open on the 1st and 3rd Saturday of every month through CSA season (ending Oct 21st) from 10-2pm. We will be serving breakfast, lunch and coffee/tea. On the menu this week you will find lemon scones, veggie frittata, farro salad with turnips and greens and cherry hand pies (which we were delighted to test out yesterday) and of course coffee & tea! These goodies will be made with as much farm fresh produce as possible! So stop in after CSA pickup or make a day out of it and come on by! 

Calling all Photographers!
You are invited to enter the 2017 Powisset Farm Photo Competition!  Register & bring in your photos by July 10th. Exhibit & Voting will take place from July 13-August 8 in the barn. A “Meet the Artist” wine and cheese reception will be held on August 13, 4:30 -6:00PM, where the winners will be announced. All photographs must be taken at Powisset Farm (anywhere on the 100 acre property). Photographers of all ages, and all skill levels are welcome. Come be part of the fun! For complete show guidelines, and to register, email or pick up a registation form at the farm!

Monday, June 26, 2017

Summer CSA Week 3


Howdy folks!,
Happy week 3! Just a note, we will not have CSA pickup next Tuesday. Enjoy the 4th of July!

Small Share members: Last name starting with A - L pickup this week

In this weeks share we have:
Spicy greens
Cooking greens (your choice of one bunch of kale, chard, or collard greens)
Bok Choi
Garlic Scapes

This week I want to highlight radishes. Fresh radishes have a crisp, peppery bite that I quite enjoy. I put them on salads, dip them in hummus, eat them sliced on hearty bread with butter and arugula, or pile them onto fresh fish tacos. (Pick up your local catch from Jordan's Seafood -- he's at the farm on Tuesday afternoons.)

For those who don't love the spiciness of radishes, I suggest quick pickling them. The pickling process mellows the bite but maintains the fresh crispness of the radish. Pickled radishes are fantastic on sandwiches, salads, or just out of the jar.

Once again, remember, no CSA pick up on the 4th of July. So, this week pick up a delicious ready-to-bake strawberry rhubarb pie from Bushel and Crumb in the farm stand! It will make a fantastic addition to any 4th of July picnic.

Your farmer,


Monday, June 19, 2017

Summer CSA Week 2

Week 2:

Wow what an incredible first week of distributions to kick off the summer CSA season. I really enjoy welcoming you all back onto the farm at the beginning of the summer. Looking forward to seeing the rest of our half share folks this week. This week is week two (even week) so if you have a half share and your last name starts with M-Z then this is your week to pick up your share!

This is also the first week of the fruit share. The share will be delivered on Tuesday. If you have signed up for a fruit share you can pick it up Tuesday (recommended), Thursday, or Friday.

Needing the tractor head lights
to wrap up a long day
Every Monday I take a crop walk around the farm to asses what is ready to harvest for that weeks CSA as well as what looks like it will be ready in the coming weeks. I really savor this time to slow down and check in with every inch of the farm. I also scout for pests in the fields and make a plan to deal with them. This year I am partnering with UMASS extension who is sending a graduate student to the farm every week to collect data on out pest populations and best practices in controlling them using organic methods. Our first wave of cucumbers is almost ready and we will likely be harvesting next week. The broccoli is also on the cusp of being ready.


After a bit of a slow start due to the cool spring temperatures the farm is really starting to fill out. This week brings more diversity to our harvest list.
Your share this week

In this weeks share:


Pick one cooking green (kale, collards, or chard)
Garlic Scapes

Our peas were hit hard by a pest this week called the seed corn maggot. Seed corn maggot is the pupa of a fly. They lay there eggs on the surface of the soil and burrow down into the soil. They prefer to eat large seeds like corn, peas, and beans. Our peas were affected as well as one of our plantings of beans. We still have a shot at spring peas from one of our plantings but unfortunately no peas for picking this week.

* The strawberries are just beginning to fruit but there are not yet enough to open them for picking. Please be respectful of your fellow CSA members and the Powisset Farm staff and refrain from picking the strawberries this week.


I often get asked the question "what is a garlic scape and what do I do with it?" Garlic scapes are flower stalks that garlic  plants develop this time of year. We harvest them before they go to flower because this will cause the plant to send energy into the bulb and create a bigger garlic bulb. Garlic scapes are edible and can be made into pesto, sliced into coins and sautéed with greens, chopped and sprinkled on salad, or pickled.

Your Farmer,


Sunday, June 11, 2017

CSA Week 1!!!

Apprentices Diane, Phil, and Jared have been
working hard on the farm this spring
Baby cucumber, they will be in your CSA
in just a few weeks
Week 1:

Wow, summer is here.  As I sit down to write the first of twenty summer CSA blog posts it is a scorching 93 degrees. What a difference a few days (and 365 days) makes. Overall this has been a cool wet spring but my memories of spring quickly fade on days like today. I am incredibly grateful to see the pond next to the barn at peak capacity. With all this rain, the water table has been recharged after last year's extreme drought. We have been working hard all spring preparing the farm for your arrival, and here we are: week one of the summer vegetable CSA. For folks who have purchased a half share, this is week 1 (an ODD week). This means, if your last name starts with A - L this is your week! Folks who have a half share and who's last name starts with the letters M - Z, we look forward to seeing you next week.

If you didn't make it to CSA orientation you will notice a few
These two melt my heart
changes in the distribution barn when you arrive to pick up your share. As always please check in at the counter and lets us know you are picking up your share. Items in the share will be listed on the chalk board by the entrance as well as on the chalkboards above the display tables. Also we don't provide bags so please bring your own reusable bags.

Farm softball!

What's in the week 1 share:

Head lettuce, arugula, green garlic, choice of cooking greens (chard, kale, or collards), spinach, and pop corn.

Pick Your Own:

Choice of herbs: Thyme, oregano, and sage
A favorite Powisset past time

You may be scratching your head wondering what to do with green garlic... Green garlic is garlic that has not yet fully matured. It is tender and more mild than cured garlic. You can slice or mince the white end as well as some of the green stem. Use it as you would a clove of garlic or toss it fresh on salad. For a more in depth explanation as well as a green garlic pesto recipe follow this link:
I like to toss some greens like arugula, kale, or spinach into my green garlic pesto and toss with steamed pasta, or spread on some good bread.

Your farmer,


Saturday, June 10, 2017

Powisset Happenins!

It's been a while since I have filled you in on what is going on at Powisset Farm! There has been so much, that it is hard to keep up!

First of all, thank you to all who came out on Memorial Day for Springfest! Despite the chilly temps, we all had a blast. A couple of our favorite activities were the pie-eating contest (right) and the Powisset Cafe (left)! For those of you who also enjoyed the Powisset Cafe, know that it will become a regular thing this summer so stay tuned for details. We are still looking to hire a Manager as well as some counter and food prep help. If you know someone who is interested in working at the Cafe every other Saturday I'd love to hear from you ( Lastly, in addition to hosting a Spring Festival, this year on September 16th we will be holding a Harvest Festival so mark your calendars!
What's to Come? Well, besides the excitement of the CSA and farm stand opening on Tuesday(!), below are just a few of our upcoming events and programs!

Sunday, June 18th, 11-1pm: Fathers Day Bluegrass BBQ: Join us as we celebrate dad by enjoying food catered by Blue Ribbon BBQ, music by the Railroad House Band, lawn games, animals and much more! Beer (provided by Jack's Abby Brewery) and wine will be available for purchase. Registration will close on Thursday so sign up today!

Saturday, June 24th, 10-12pm: Strawberry Shortcake: From the Fields to the Kitchen: This is our 3rd annual strawberry shortcake class and it is always a sell out. While we won't be able to pick strawberries due to the timing, we will be collecting eggs (for the biscuit wash) and mint to adorn the shortcake! 

Friday, June 30th, 6-8pm: Friday Farm Dinner: We are excited for our first farm dinner of the season! Chef Didi Emmons will be cooking up a storm using seasonal produce from the farm and we will enjoy music by the Railroad House Band, beer from Castle Island Brewing, lawn games, and the scenic view of the farm at sunset. Come early (at 5:30pm) for a farm tour with one of our farm staff! We will be holding Friday Farm Dinners every other Friday through September.

We hope to see you at one or all of these events!

Friday, May 26, 2017

Lettuce, garlic, spinach, oh my!

Lettuce for days
News from the fields:
Wow, I can't believe June is almost upon us. I'm sitting in my office watching the sweet spring rain saturate our fields. This week we transplanted tomatoes, lettuce, spinach, scallions, and our first generation of cucumbers. We also direct seeded carrots, radishes, arugula, cilantro, and the week isn't over yet. We are plowing in the last sections of cover crop on the farm to prepare our fields for summer and fall crops.

Busy town! This week we had work done
on the well and put in some new fencing
When we aren't out in the fields we have been preparing the farm for Spring Fest. Please join us on Memorial Day from 10-3. There are a ton of vendors, activities (including farm tours!), and a great band. Swing by the farm stand and check out the renovations! The farm stand will be open and fully stocked.

CSA details:
Cultivating beets
I have received a few inquiries recently asking when the CSA will start and how the half share rotation will work. If you have a half share and your last name begins with a letter A through L you will pick up on odd share weeks (1,3,5,7,9,11,13,15,17,18,19). If your last name starts with a letter M through Z you will pick up on even weeks (2,4,6,8,10,12,14,16,18,20).

Week 1 or the CSA is scheduled to start Tuesday June 13th!

The farm crew is really excited for the start of the farm season. The farm just isn't the same without you.

Your farmer,

Lush cover crop building our soils


Transplanting broccoli


Thursday, May 18, 2017

New's from the fields

The farm is so lush this year

Plowing in preparation for cucumbers
Wow, spring is in full swing here on the farm! We have several killdeer nesting in the fields, swarms of insects buzzing around (both pests and beneficial insects). The farm has really come alive in the past few weeks. We have had a really nice balance if rain and sunshine this spring. The farm is incredibly lush. We seeded a lot of rye and vetch cover crop last fall that did not germinate very well due to the drought but this spring it has come in incredibly lush and vibrant. Good cover crop reflects a healthy soil biome. And healthy soil means healthy, robust crops!

On dry days we have been hustling to get the fields prepared for transplanting and seeding. Wet days are ideal for transplanting spring crops(strawberries, lettuce, onions, scallions, beets, broccoli, kale, spinach, and Swiss chard). Over the next few weeks we'll be transplanting the first of our hot weather crops like tomatoes, peppers, and cucumbers.

The piglets are outside and
ready for you to visit!
This week we welcomed our summer field crew. Jeff, Tim, Kurt, Paul, and Emily (who will join us in June) are critical members of the farm team. The field crew spends their days transplanting, weeding, harvesting, and moving irrigation equipment. They work behind the scene on the farm but we all get to enjoy their handy work. Please welcome them if you see them around the farm.

Springfest is right around the corner. The farm stand will be open and we will have spring produce for sale. We will also have your favorite farm stand products as well as lots of new offerings. Their are tons of activities planned including the annual trail run, farm tours, kids activities, vendors, Powisset Cafe, and much more.
Add a fruit share to your summer vegetable CSA!
We are thrilled to offer a FRUIT SHARE as an add-on to your 2017 CSA at Powisset Farm - if you’re interested, please read on below and follow the link to sign up. 

- Local, seasonal, delicious fruit! 10 weeks for $100. 

- For 10 weeks we’ll have fruit from Cider Hill Farm in Amesbury, Mass., ready for pickup alongside your veggie CSA on TUESDAY of each week.  

- The share includes 1-2 items per week (for example: 1 quart of strawberries; or 2-3 pounds of apples; or 1 pint each of blueberries & raspberries). 

- Berries generally come in smaller quantities as they are higher-value and more labor-intensive to harvest (pints or quarts);  peaches, plums, pears and apples come in 2-3 pound bags. 

- Generally, here’s what you can expect (but just like the veggie CSA, things may change with the weather and show up earlier or later!): 
early-mid June: strawberries, cherries

early-mid July: blackberries, raspberries, blueberries

early August: peaches, nectarines 

late August/early September: pears, apples 

About the orchard: 
Cider Hill is a family farm, owned and operated by Glenn & Karen Cook (read more about them & their farm here). Cider Hill is a leader in renewable energy sources on farm. Their fruit is not organic; they use IPM (integrated pest management) to track pests & diseases and spray only when necessary. The quality and flavor is excellent! 
If you want to sign up, click here and bring a check with you to the first CSA pickup (week of June 12). 
Please note that fruit will arrive at the farm each Tuesday of the fruit share; we will keep fruit in our walk-in cooler but recommend you pick up on Tuesday as it’s best enjoyed when very fresh! 

2017 Summer Beef CSA:
We are also excited to announce that The Trustees are launching our first ever Summer Beef CSA!  

As a quick overview:
The Summer Beef CSA includes 2 lbs. of beef per week distributed over the course of 20 weekly pick-ups.  This will total 40 pounds of meat over the course of the season.

The meat CSA begins in June 2017 and ends in October 2017. Pickups will be held every week, for a total of 20 pick-ups.

Pick-ups are offered at the following locations and times:
  • Powisset Farm, Tuesday 2-6PM, Thursdays 10AM-6PM, Saturdays 10AM-4PM

Meat CSA members can choose the time that is most convenient.

The cost of the Summer Beef CSA is $22 per pick-up, or $440 for the season. On average, these prices represent a cost of $11/lb., which includes all cuts.  This is the same price as the Winter CSA

For more information and to sign up, visit:

Your farmer,


Friday, May 5, 2017

Powisset Happenins!

It's been a while since I wrote so I thought I would fill you in on all of the exciting things going on at Powisset in the near future...and this summer!

In case you didn't notice, its May and Mothers Day is coming up. On Sunday, May 14th we are hosting our 2nd Annual Mothers Day Brunch. Join us as we toast Mom with delicious food catered by Bonne Bouche, listen to some music by the Sharon Music Academy, visit our animals including our newly born piglets, and kids will have the opportunity to make a craft for Mom. Tickets are going quickly so get yours now!

2 weeks later, on May 29th (Memorial Day) we host our biggest event of the year, Springfest! This is when we do a little dance and celebrate that CSA season is about to start! The event, which starts at 10am is preceded by the Powisset Farm Trail Run (starting at 8am) organized by SunMultisport. The lineup for Springfest includes music by The Railroad House Band, The Powisset Cafe will be open for breakfast and lunch, the farm stand where we will be selling veggies and other local products.We will be offering 2 farm tours, we'll have our goats friends on hand (including 2 goat milking demos), a pie-eating contest, a bike blender (whipping up smoothies), lots of local vendors, and much more! Check out our whole line up here.

Looking for something to do with your pre-schooler this spring. We will be hosting a 4-week series program called "Pre-School Farm Explorers", held Wednesdays from 10-11am, May 17th-June 7th. Every week will be different and we'll be doing activities such as collecting eggs from our chickens, planting some veggies and/or herbs, reading a farm-friendly story and perhaps even learning about seasonal foods.

Looking ahead to June and beyond....for anyone who has enjoyed our Friday Farm Dinners, we will be holding 7 of them this season - every other Friday starting on June 30th. Didi Emmons will be our chef for all dinners, and we will of course have music, lawn games, beer & wine for sale...and lots of family-friendly fun! To check out all of the dates, please see the "Things to Do" section of our web site.

We're Hiring! We are still looking to hire a Cook to prepare yummy local food for our Powisset Cafe this summer. The Cafe will be open from June 13th thru mid Oct from 10-2pm. If you or someone you know are interested in learning more about this position please contact me at

On behalf of the Powisset Farm team, we hope to see you around the farm!

Tuesday, April 25, 2017

News from the fields

News From the Fields:

Garlic is up!
Field preperation
It has been very busy on the farm recently. We started seeding in the greenhouse in mid march and have continued at a hasty pace. The greenhouse is filling up! In the fields the garlic is up, and the chickweed and henbit are in full bloom. We have been busy preparing the fields to create a welcoming environment for all the crops we will grow this year. Last season I purchased a drop spreader to apply fertilizer soil amendments. The drop spreader allows us to apply custom fertilizer mixes that are specific to each crops needs and apply them directly to where the plants will grow. We used to only be able to apply fertilizer field wide or by hand. The drop spreader has been getting a lot of use the last few weeks. We purchased a few other key pieces of equipment over the winter which will really help streamline our systems on the farm freeing us up to hopefully spend more time on innovation as well as engaging with you  in the barn and fields.

Apprentices Jared, Diane, and Phil problem solving
This week we are dodging rain drops to get some of our early plantings into the ground. We are planting onions, strawberries, kale, broccoli, chard, beets, peas, and fava beans (to name a few). We have a lot to do but we have three talented apprentices that joined the farm team at the beginning of April. They have already begun learning about crop planning, greenhouse maintenance, field preparation, and tractor operation. You will be hearing from each of the apprentices this season in the CSA distribution area as well as through the blog, and at our programs and events.

First lady beetle of the season
A day at the spa
As I mentioned above we have been transplanting strawberries this week. You will notice a few new aspects to our strawberry planting this season. First off its in a different field than it was last year. Secondly the strawberries have been planted into plastic mulch. We are using plastic mulch because it allows us to run irrigation lines for the strawberries as well as reduces weed and disease pressure. Thirdly we have planted day neutral strawberries which will fruit a little later than you may be used too but should produce fruit for a longer period during the summer.

Andrew laying plastic mulch for the onions

We are all looking forward to sharing the fruits of our labor with you soon.

Your Farmer,


Friday, March 17, 2017

CSA And Event News

Powisset Happenins! Upcoming Events + Programs!

Save the Date for Springfest!
Even though there are several of inches of snow outside Springfest quickly approaching! Like last year, it will be held on Memorial Day, May 29th from 10-3pm so save the date! It will be preceded by the Powisset Farm Trail Race at 8:30am and activities will include music (the amazing Railroad House Band), local food & beer, kid’s crafts & activities, farm tours, visits with our animals, a pie-eating contest, and much more! If you are interested in volunteering at the event or participating as a vendor, please contact Nicole at

We’re Hiring!
Some of you may have joined us this fall for one or more of our Powisset Café Pop Ups but either way, we will be hosting the Powisset Café every other Saturday (June 17th-Oct. 21st) during CSA season, serving breakfast and lunch items made with produce right from the farm! As a result we are looking to hire 4 roles to run this: a Café Manager, Chef, Dishwasher, and Counter Server. For more information about these positions or to apply, please contact

Upcoming Programs
·         April 8th: Intro to Pottery at Powisset: A Clay and Hand building Workshop with one of our favorite artists and friends, Lisa Walker.
·         April 15th: From Nest to Table: Chickens, Eggs & Quiche!

April Vacation Week Programs
Looking for activities for the kiddos during April Vacation week? Well, we’ve got you covered. From April 18-21st, we will be hosting Farmer for a Day or join us for the entire week for Farmer for a Week. From 9:30-12:30pm on those days we will be doing a combination of working in the fields and the kitchen. Activities may include planting, composting, visiting and caring for our animals as well as cooking some simple dishes in our farm kitchen such as pesto, dumplings, & hand pies. Every day will be different and these programs are appropriate for kids aged 7-10.

Eggs & Meat for Sale!
Did you know that every other Thursday, we sell grass-fed beef, Powisset pork and pasture raised chickens from 3 of our Trustees Farms, here at Powisset? Either Tim or Connor will be on hand from 2-6pm on the following dates to answer questions or just sell you these goodies. In addition, we always have eggs for sale. Come on in any day and get your farm fresh eggs! We have a cash box in our fridge.
March 30th
April 13th
Future tomatoes
April 27th

News from the fields:
March has brought its typical extremes in weather. We are busy filling up the greenhouse with this seasons onions and the first of several generations of Swiss chard, kale, and tomatoes. It’s a steamy eighty degrees in the green house during the day. If you are looking for a respite from the wintery weather outside you can join us on Wednesday and Friday mornings. For more information about greenhouse volunteer opportunities follow this link:

Shallot sprouts
Rock star greenhouse volunteers
As soon as this late winter snow melts we will start prepping the fields for seeding and transplanting. The first seeds to be sown in the fields are peas and fava beans. Kale, chard, onions, and beets are quick to follow. I’m really excited about the coming season. We have some interesting new varieties we are growing as well as a plan to integrate new sustainable growing practices on the farm. I am always searching
James and Simba continue offer
their support to the farm operation 
for ways to improve my craft through continuing education opportunities, farmer partnerships, and workshops. This winter has brought lots of opportunity to do just that.

We are looking forward to seeing you all back on the farm in just a few short months!

Your farmer,



Friday, February 24, 2017

National CSA Day

Howdy Folks,

Today is National CSA Day! If you haven't already signed up for your 2017 CSA share today is a great day to do so. Follow the link below for CSA registration information.

We still have full and half shares available but they are going quickly. Don't miss out on your opportunity to share in the 2017 season.

News from the fields:

It's hard to believe we had multiple feet of snow on the ground just last week. It feels like spring outside today and it is downright hot in the greenhouse. As the snow melts away we are prepping the greenhouse and high tunnel for seeding. We are on the cusp of the 2017 growing! Next week we will start pressing thousands of tiny onion seeds into hundreds of potting trays.

With this blog post I am continuing my theme of "what a farmer does in the winter time". This morning Andrew and I headed to Ashland  to help some friends of mine skin their new greenhouse. "Skinning" just means installing the plastic sheet (or sheets) that cover greenhouses. These sheets are enormous. It takes a lot of planning, set up, and many hands to properly place a 100x40 sheet of plastic over the ribs of a greenhouse. With even the slightest breeze things can go south quickly. I've seen people lifted clear off the ground by an unexpected gust. Fortunately this morning we had ideal weather for the project.

Greenhouse skinning is reminiscent of a barn raising. A farmer puts the word out and folks come from far and wide to lend a hand. This morning we had a couple come from as far as southern Maine. We are really fortunate to have a strong and collaborative farming community in Eastern Massachusetts. People show up for one another in a way that I find refreshing and inspiring.

This winter we also have some major infrastructure upgrades we are working on at Powisset. Work will start soon to renovate our root cellar to replace the walls and framing damaged by the flood. We are also working with a well specialist to increase our well capacity and flow rate. I learned a lot last year about the limits of the existing infrastructure at Powisset Farm. We are taking those lessons and applying them to making smart investments in infrastructure and equipment to help improve and streamline our systems.

Until next time,

Farmer Z