the trustees of reservations
Powisset Farm
CSA Blog
A Trustees Property

CSA Info | CSA Sign Up | Farm Stand | Connect with Us | Recipes Blog | Visit Powisset Farm

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

Wednesday, February 8, 2017

Sun set over the garlic field
Howdy Folks,

This is a mid-winter check in from the farm.

In case you missed it, CSA sign-ups are live! If you haven't yet renewed you can follow this link to the sign up page:

Over wintering scallions
This year we are offering two share sizes. The full share is a 20-week share. It is large enough to feed a family of four that likes vegetables. We are also offering a 10-week share, which will be the same size as the full size 20-week share, but will be picked up every other week. The 10-week shareholder will be assigned to pick up either even weeks or odd weeks for the duration of the summer. All shares must be picked up at the farm, and there will be opportunities to harvest pick-your-own crops. Please note that there are only a limited number of 10-week shares available, and they will be sold on a first come, first served basis until all slots are filled.

News from the fields:

Winter is the time for fixing equipment, hiring seasonal staff, professional development, budgeting, crop planning, providing a warm lap for the barn cats, etc. We have been busy attending to all of these tasks as well as taking some time to rest up so that we are able to deliver an exceptional CSA experience for you this season.

Picking up our bike powered root washer
after a much need overhaul
Spreading leaf mulch on the 2017 garlic field

The farm stand is closed during the winter months, though we do have self-serve eggs for sale in the bottle cooler. Eggs are $7 a dozen.

Livestock Manager Connor Young is also offering meat for sale to the public during meat share distribution hours at Powisset. The hours are 2-6, every other Thursday. The next distribution will be February 16th from 2-6.

For more information about the meat program follow this  link:

We look forward to seeing you all this summer!

Zannah, on behalf of the farm staff

Friday, February 3, 2017

Powisset Past +Upcoming Events

Last week, we held a wonderful Indian cooking class led by Shruti Mehta. In the class, we made lentil fritters accompanied by lentil chutney (shown to the right), dahl, palek paneer and falooda (an interesting milk-based drink with rose syrup, basil seeds, topped with ice cream). Our next Indian cooking class will be held on a Saturday for once and will focus on the South India cuisine. It will be held on April 29th. The class should be posted on our web site within a few weeks.

Hopefully now that it is February, you are all aware that Valentines Day is right around the corner! We have several events lined up for both kids and adults. 
And we still have spots at our Ethnic Cooking Series: Italian & Pasta 101 class on Wednesday, February 8th. In this class, we will make several different types of pasta from scratch and sauce, of course. 

Looking for some activities for your kids during February Vacation week (which, by the way, is also right around the corner, February 21-24th). We have an array of activities from Donut Making, to Pizza & Board Games, to Kids Create a Complete Dinner (chicken tenders, root veggie fries, and more).

Chef Wanted - Powisset & Appleton Farms!

Are you a chef looking for a part-time opportunity this summer to serve up fresh, local food straight off the farm on Friday nights?  We are looking for two such people or one business that can be in two places at once to take on our Friday Farm Dinners- from the menu creation to the clean up.  You’ll need to ability to bring support staff (paid by you) and we provide the equipment, kitchens, the guests, and the beautiful farm settings.  These dinners are family friendly and casual with seasonal menus that match the atmosphere.  Check out this link for a taste of what we’re talking about: If you are interested in learning more, please contact me at

Meat Sale! 

On Saturday, February 18th from 10-2pm, Connor Young, our Livestock Manager, will be hosting Powisset's 3rd and final Meat Sale! Get our delicious grass-fed beef, free range poultry and our very own Powisset pork. We will also of course have eggs for sale.