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Sunday, August 20, 2017

Summer CSA: Week 11

The crew harvesting onions and shallots
Howdy folks,

We have past the halfway mark for the CSA and with that I want to do a brief check in about where we are at in terms of value of that food. Thus far the share value has averaged out at $43.37 per week. The first few CSA distributions tend to be on the light side and as we progress into late summer and fall the value of each weeks share increases. Last weeks share value was 59.75.

Last week we spent hustling to get more fall crops transplanted and the first of our winter storage crops harvested. The clear dry days we have had have been perfect for onion harvesting. It has been one of the best onions harvests I've experienced and we have crammed them into pretty much every available space in the barns and high tunnel in order to let them cure. Like garlic, storage onions need to be laid out in a dry area in order for them to release excess moisture and for their skins to toughen. These onions need at least a few weeks to cure. If cured and stored properly they can last up to 6 months.

Another of my favorite late summer tasks is harvesting winter squash. Our crop looks great and we will start bringing it in this week. This year we've grown a variety of my favorites including kubocha and delicate squash. Winter squash also needs to cure in order to toughen the skin for long term storage. We are going to have to get creative with our storage space as the onions are taking up so much space already. This is a good problem for a farmer to have.


Onions laid out in the high tunnel to cure 
We've been chipping away at the weeding of the herb garden. We did not get as far as I would have liked but it will be open again for picking this week (thank you for your patience). The farm is super weedy this year and frankly its driving me bonkers. We have had really great growing conditions with ample rain. This has meant great crops and robust weeds. My timing has been off a few times with tractor cultivation and  when that happens we often resort to hand weeding which is cumbersome and slow. Being at peak harvest time we don't have much extra time to hand weed so here I am with a really weedy farm. If you feel so moved to pull a few weeds while you are harvesting your pick your own please have at it.

Tim laying out nice sized onions in the high tunnel
This weeks share:
Tomatoes
Peppers
Onions
Potatoes
Eggplant
Summer squash and Zucchini (this is a maybe, we have downy mildew and the plants are going down fast)
Cucumbers (also a maybe due to downy mildew)
Lettuce (I've been reminded that summer lettuce can be bitter, try a sweet dressing or use olive oil to balance the bitter flavor)
Beets
Cooking greens


PYO:
Cherry tomatoes
Hot peppers
Herbs
Flowers
Raspberries (there are not enough for folks to pick a 1/2 pint however please feel free to walk through and sample a few. Please be mindful that there are other CSA members who would also like to taste the raspberries.)

Your farmer,

Zannah

 

 







Monday, August 14, 2017

Summer CSA: Week 10

Howdy folks,

Don't miss the newest addition to our tractor fleet next time you're at the farm

It's been a very busy week at the farm and I am feeling a bit strained sitting in front of the computer
rather than fixing the broken boom sprayer, figuring out the electrical issue that has the John Deere tractor out of commission, the list goes on. Therefore I'm going to keep this blog to the nuts and bolts.

In this week's share:
Fresh onions
Lettuce
Cooking greens
Tomatoes
Summer squash and zucchini
Cucumbers
Celery
Eggplant
Carrots
Beets

PYO:
Cherry tomatoes
Hot peppers
Tomatillos
Flowers

This week we are going to close the herb garden in order to give us a chance to get a handle on the weeds. Please be respectful of our efforts and steer clear of the herbs for this week.

Thanks!
Your famer, Zannah

Monday, August 7, 2017

Summer CSA: Week 9

Howdy folks,
 
Cultivating fall radishes. Before

It's week 9 (A-L for people with a half share) of the summer CSA. This week finds us finally harvesting tomatoes. We have had a mix of cool cloudy days and hot muggy days throughout the summer. The cool cloudy says have really slowed production of some of our summer crops, like tomatoes and eggplant. Fear not, they are both present in this weeks share.

We have almost reached one of my favorite miles stones in the season. Around mid August the weeds that we often struggle to reign in all season begin to slow there growth. This summer it has been a mad dash to try and keep up with the weeds. It seams like whenever we get one area of the farm under control another one has been taken over by lush amaranth, lambs quarters, and galensoga. I'll take a weedy farm over a farm struggling through a drought any day though.

This past Friday Tom, the well contractor, returned to the farm to excavate and lay a new irrigation line from the well out to the vegetable fields. Tom and his team were able to complete the work very quickly and with little disruption to the farm operation. We may notice some disturbance on the right hand 

Cultivating fall radishes. After
side of the driveway. The upgrade to our irrigation is nearly complete. Tom and his team will soon return to test the system and give us the all clear to fire it up.

This week we have a special guest star in the farm stand:

FRESH ORGANIC WILD MAINE BLUEBERRIES

For sale by the pint or in 10 pound boxes. Blueberries will be located in the refrigerated case in the farm stand. The Maine blueberry season is short. Get them while they last.

In this weeks share:
- Lettuce
- Peppers
- Tomatoes
- Eggplant
- Summer squash/zucchini
- Onions
- Carrots
Tom and his crew laying the new water line
- Cucumbers
- Basil

PYO:
Cherry Tomatoes
Hot peppers
Perennial herbs
Flowers

We are going to give the kale and chard a break this week. I want to get a handle on the pest pressure in these crops before we plant our tender fall broccoli and spinach transplants.

Your farmer,

Zannah







Monday, July 31, 2017

Summer CSA: Week 8

Howdy folks,

Wrapping up another epic garlic harvest
In addition to transplanting, weeding, and harvesting we spent the past week bringing in our garlic crop and hanging it in the rafters of the hay loft. Over the next few weeks the garlic will cure. The skins will lose excess moisture and the flavor will become much more potent. We will grade the garlic and hold onto the largest heads for seed garlic to plant in November for next year's crop.

Today our new well pump was installed. We are upgrading from a 1hp pump to a 5hp pump. This upgrade should greatly improve the volume of water we are able to pump and our ability to irrigate the vegetable fields. In addition to the new pump, we are also having a new waterline dug from the well head (located across from the workshop at the front of the farm) to the green house. Previously, the irrigation water traveled through the barn plumbing and out to the fields. By removing this step, we should see less loss in water pressure from the well to the fields. The waterline is going to be installed on Wednesday and Friday. The line will be buried below the driveway and parking areas. If everything goes according to plan, parking will not be disrupted on CSA days. If there is a need to change the parking for CSA pickup, I will send out a special blog post in order to relay that information.

Last week I had a few CSA members ask me for recipes to help use up their zucchini and summer squash, so I am including a few links below to recipes:

Sunshine winter squash looking good.
Winter share sign-up coming soon
https://cooking.nytimes.com/recipes/1013043-greek-zucchini-fritters
https://cooking.nytimes.com/recipes/3660-zucchini-salad
http://allrecipes.com/recipe/17643/chocolate-zucchini-cake-iii/
http://www.marthastewart.com/1014060/sausage-stuffed-zucchini

This week's share:
- green peppers
- head cabbage
- onions
- lettuce (just one head this week)
- carrots
- summer squash and zucchini
- cucumbers
- choice of cooking greens
- garlic

Tomatoes are just starting to ripen. We won't have enough for the CSA this week but watch out, they will be rolling in soon!

Your farmer,

Zannah


Monday, July 24, 2017

Summer CSA Week 7

Week 7



Cosmos
Zinnia
This week we are hustling to bring in the garlic harvest. The cooler weather will make this epic task a bit easier than what I have experienced in years past. I feel as though the garlic harvest always takes place during the hottest week of the summer, not this year!After we pull the garlic from the ground it is bundled and hung in the eaves of the hay loft in the main barn.. There it will hang for several weeks so that the heads can cure and we end up the storage garlic that you are probably most familiar with. Once the garlic has fully cured we will cut it down and grade it. The largest bulbs we will save as seed garlic to plant in the fall for next years crop. The rest of the garlic will be distributed in your shares throughout the rest of the summer and fall, as well as part of the winter share.
This week we are taking a break from lettuce in the share. We have loads of other delicious summer crops coming in like eggplant and basil. Lettuce really shines in cooler weather and although
The greenhouse is full of fall crops including these beets
 it is 58 out as I write this, the 90+ degree temperatures we had last week did not do our lettuce any favors.
This week we are also hustling to get our a lot of our fall crops direct seeded and transplanted. Once the tomato crop comes in (it's looking really good out there!) our afternoons will be taken up brining in the harvest leaving little time to seed and transplant fall beets, leeks, broccoli, chicories, and roots. This is a big week and I am thankful for the cooler weather.


Small share: Odd week, folks A-L this is your week!

Direct seeding fall greens and roots


In the share this week:
Eggplant
Cucumbers
Summer squash and zucchini
Carrots
Basil
Fresh onions
Cabbage
Choice of cooking greens

PYO:
Herbs
Flowers

Your Farmer,

Zannah


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: https://smittenkitchen.com/2014/07/easiest-fridge-dill-pickles/ 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 mgilbert@thetrustees.org or (508) 785-2818.
Your farmer,

Zannah

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!)
Cucumbers
Summer Squash and Zucchini
Napa Cabbage
Bok Choi (
Broccoli Raab
Fresh Garlic
Cilantro
Choice of Cooking Green
Radishes
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:  http://www.justasdelish.com/bok-choy-kimchi-with-cucumbers/

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 toddimmick@gmail.com or pick up a registation form at the farm!


Monday, June 26, 2017

Summer CSA Week 3



 
**THE CSA AND FARM STAND WILL BE CLOSED TUESDAY JULY 4TH**

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:
Lettuce
Broccoli
Spicy greens
Cooking greens (your choice of one bunch of kale, chard, or collard greens)
Scallions
Radishes
Beets
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,

Zannah






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:

Lettuce

Scallions
Beets
Arugula
Pick one cooking green (kale, collards, or chard)
Spinach
Garlic Scapes
Radishes

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.

PYO:
Herbs

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,

Zannah

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:
https://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/
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,

Zannah





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 (nnacamuli@thetrustees.org). 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

Zannah


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!




Tomatoes!
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. 

DETAILS:
- 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: thetrustees.org/meatcsa


Your farmer,

Zannah



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 nnacamuli@thetrustees.org.

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,

Zannah