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Tuesday, September 18, 2018

Please Read if Picking up on Tuesday 9/18

Hi CSA Members!

We just wanted to let you know that our well pump is having issues and is in the process of getting fixed.

This means that the farmers haven't been able to wash the delicious vegetables they harvested for Tuesday's CSA pickup. We'll be open today during our usual CSA hours if you would like to pick up today,  but just wanted to give you a heads up that the vegetables will still have LOTS of field-fresh mud on them. 

You’re also very welcome to pick up your CSA share on Thursday or Saturday if you would prefer to wait for cleaner veggies - we should have water back by then. 

Thanks so much for your support for local food!
Sarah Kelly
CSA Coordinator

Monday, September 17, 2018

CSA Week 15 - Healthy Living on the Farm

CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($10/child, $5 for Trustees members) CHANGING BEGINNING THIS WEEK

Thursdays 11:30am-1:30pm
Saturdays 10:00am-2:00pm

Hi all, I hope that you have had a great week. We have just a couple reminders to attend to before the weekly updates.
  • Firstly, please don’t forget to take our CSA survey. Your feedback is invaluable, and we want to make our farm as awesome as possible for you!
  • Also, please note that the barnyard hours will be changing beginning this week. Instead of being open on Wednesdays, the barnyard will now be open on Thursdays from 11:30-1:30.
  • We are holding a raffle for two handmade mahogany Powisset Adirondack chairs. Check out the beautiful pieces at the property! Tickets are $50 each, and only 100 tickets will be sold.
  • Lastly, please be sure to take the proper amount of fruits and veggies in your share. We understand that sometimes it is tempting to grab a little extra of something, but please fight the urge. We spend the season preparing crops with a certain number of shareholders in mind, but lately we have been running out of some things that we should have had enough of. We just want to make sure that there are enough veggies for everyone to pick up their fair share!

Thank you!!

Thank you, Pathways for rescuing our Fall brassicas from the weeds!
It was great to bring lettuce back into the share last week. Summer (especially one with so much heat) is not conducive to producing quality lettuce. A combination of factors cause it to grow poorly and become bitter. Fall lettuce however, is quite tasty and looks beautiful so far. We will keep crossing our fingers that conditions cooperate. Our second plantings of kale and chard have been excellent as well. The plants are extremely healthy so far, and the leaves are quite tender and flavorful. Perhaps the biggest unsung hero of the distribution was the celery. This often-bland vegetable is quite difficult to grow into big and flavorful plants, but Andrew’s methods brought us excellent specimens this season. Even the celery greens make a great addition to a dish.

Without further ado, I would like to thank one of our members, Shira Brown for a guest post this week! We are so appreciative of her family’s continued support of the Powisset community. I look forward to trying her recipe for an Awesome Autumn Salad this week!

 Hello fellow CSA families!
 
It's been another amazing season... the 6th for my family I think, but truthfully I have lost count, as the farm seems to be THE place for being present and losing track!
I realize we may be long overdue in showing the love to our hard-working farmers and should start talking about how we’re all making good use of the incredibly fresh, abundant, organic produce that shows up in our kitchens all season as a result of their  work and dedication.

As a pediatrician and mom of three who loves to cook, a kitchen filled with the colors of Powissett is not something I take for granted. It has provided immense joy and has helped us teach our children how important nutrition is-- and picking in the fields with children certainly leaves a lasting impression. Years ago during our first season, my daughter's preschool teacher called me unexpectedly and said "there is nothing wrong, but I am calling because we are wondering why Noa is eating leaves from our classroom plants..." I was secretly very proud.



Being at the farm can also be a major mood booster for a cranky child (or anyone for that matter)!  Below is a photo of our youngest from this past week. After a long, rainy day at school, the sky opened up beautifully over the fields and she was in her happy place for sure.

Health, well-being and pure enjoyment is right at our fingertips. We should all embrace that, along with the dedicated team of farmers that brings this blessing to us week after week.

That being said, let's talk food!... 

Delicata squash. If you've slowly been accumulating a team of these cute little guys over the past few weeks, waiting for ideas, check out these fun nutrition facts and awesome autumn salad recipe below for inspiration.

Delicata squash:
- the skin is edible! Delicata is high in fiber and complex carbohydrates, which aid in digestion. When cooked properly, the skin is tender and delicious.
- a great source of Vitamin A, which supports vision.
- a great source of Vitamin C. (fight the fall head cold going around!)
- Rich in carotenoids and antioxidant compounds. Research into the cancer-prevention benefits of antioxidants is incredibly promising.

We hosted a dinner this week for friends visiting from overseas. This is the dish that stole the show...

Awesome Autumn Salad with Caramelized Delicata Squash, Toasted Pecans and Pomegranate Arils:

To prepare Delicata Squash:
Slice 2-3 squash pieces the long way and remove seeds, then Cut into half inch crescents. Coat in 2 to 3 tablespoons of melted coconut oil; sprinkle with salt, pepper and brown sugar. Caramelize squash slices in a frying pan for 5 to 6 minutes on each side

Salad base:
6-8 cups of baby arugula 
Seedless cucumber, Thinly sliced
1 ripe avocado, cut into chunks
Arils from one pomegranate
Chopped, raw pecans— Sprinkle with pumpkin pie spice and toast in a pan on medium heat.

Dressing:
1/3 cup of 100% pomegranate juice
1/4 cup Apple cider vinegar
1/3 cup EVOO
1-2 tsp honey
1-2 tsp Dijon mustard 
1 tsp fresh grated ginger
1-2 tsp fresh lemon juice (Meyer lemons are in season and work great to add brightness) 
1 clove crushed garlic
Salt & paper to taste 

Whisk together all ingredients for dressing.
Toss arugula & cucumbers with dressing to coat. Assemble salad with remaining ingredients and top with caramelized squash slices. 
So good.
 

I'd love to shine the spotlight on something new each week! If you'd like to see one of your favorite recipes featured in a future email, please send it along! Let's keep the convo going.

With gratitude for our lovely community,
Shira Brown


  • If you have any questions or recipes to add, please don’t hesitate to send them to myself at jhoodlet@gmail.com, or our manager Andrew Kelly at akelly@thetrustees.org.


Hope to see you soon,

Jeff Hoodlet
Farm Apprentice

Monday, September 10, 2018

CSA Week 14 - A Break From the Heat

CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($10/child, $5 for Trustees members)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm

In this post
Turtle rescue from the Powisset Farm Freeway
This week’s share
Upcoming events
Better weather
Scalloped potatoes and leeks

This week’s share
Tomatoes
Leeks
Celery
Carrots
Chard/Kale/Collards
Delicata Squash
Carnival Squash
Lettuce

Pick your own
Cherry Tomatoes
Hot Peppers
Shishito Peppers

Life is still buzzing at the farm even as fall quickly approaches. We had one of our busiest days of the season in the farm stand on Saturday. Over one hundred CSA members picked up their shares and new visitors went in and out of the barn while visiting the Notch Brewing biergarten. Our season is over halfway complete, but we still have some of our most exciting events ahead of us...

-Notably, our Powisset Pig Roast will take place on Sunday, September 16.
-We also have our final Friday Farm Dinner on September 21.
-On Sunday September 30, the farm will fill with people celebrating the Jewish festival of Sukkot.
-Although over a month away, our Harvest Fest will be on October 14. Harvest Fest is one of our biggest events, and should be a blast!

Along with these large events, we have many other goings-on at Powisset, including cooking classes in our kitchen. If you are interested in any of these happenings, please check out our events page!
 
A rare mantis is a welcome beneficial insect on the farm!
The weather is always in the front of our minds at the farm, and this doesn’t change with the seasons. It has been far more comfortable working in the cooler temperatures and it has given us a chance to plant our last round of fall lettuce without the concern of the plants being stressed by the extreme heat that we experienced throughout the summer. It looks like we will see some more warmth and humidity in the coming week, but nothing like we saw in July and August. The high humidity carries the potential to propagate disease in the crops, but the temperate late summer weather is a change welcomed by the plants and farmers alike.

To help brainstorm about one of our upcoming veggies, I found a recipe for scalloped potatoes and leeks. Leeks are a good source of vitamin K, manganese, vitamin B6, copper, iron, folate, and vitamin C. They are also an excellent source of flavor. I cannot take any credit for this recipe, but I will definitely be preparing it this week. We have a wide variety of potatoes in the farm stand that would work beautifully with this dish. If you have any other great recipes that you are willing to share, I’m sure that your farmers and fellow members would be excited to hear about them!  It is a long season full of some lesser-known foods and some foods that we know all too well and are looking to prepare in different ways.

Here is the link for the scalloped potatoes and leeks recipe: https://www.myrecipes.com/recipe/scalloped-potatoes-leeks

Ingredients
  • 1 tablespoon margarine
  • 2 cups thinly sliced leek
  • 2 garlic cloves, minced
  • 1 3/4 pounds yellow Finnish or red potatoes, peeled and cut into 1/8-inch slices
  • Vegetable cooking spray
  • 1 2/3 cups 1% low-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
How to Make It

Step 1
Melt margarine in a medium saucepan over medium heat. Add leek and garlic; stir well. Cover and cook 5 minutes or until the leek is tender. Remove from heat; set aside.
Step 2
Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of leek mixture. Repeat layers, ending with potato slices.
Step 3
Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture. Bake, uncovered, at 425° for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned.
 
A quiet grey Saturday far from the bustle of the biergarten

With the final days of summer upon us, we encourage you to make the most out of your time at the farm! Enjoy walking along the trails that lead along the fields and through the back pasture, or check out one of our programs or events that you have been eyeing over the past months. While you are in the area, why not check out Noanet Woodlands or Rocky Woods too? We hope that Mother Nature will give us some time before frost blankets the ground, but this is your opportunity to enjoy the outdoors without falling victim to instant dehydration or frostbite.

Hope to see you soon!

Jeff Hoodlet
Farm Apprentice

Monday, September 3, 2018

CSA Week 13 - Fall Crops Take Center Stage

CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($10/child, $5 for Trustees members)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm

In this week’s post
  • This week’s share
  • Moving into fall
  • Outstanding in the Field
  • Other events at Powisset!
This week's veggies!

  • Tomatoes
  • Carrots
  • Summer Squash/Zucchini/Cucumbers
  • Delicata Squash
  • Cooking Greens
  • Scallions
  • Basil

Pick your own
  • Cherry Tomatoes
  • Hot Peppers
  • Raspberries
  • Herbs
Labor Day is usually a marker of fall in New England, but the heat didn’t seem to receive the message. We continue to be plagued with high temperatures even as we tend to our final plantings of crops. Throughout the season we have a certain amount of security in our successive plantings. If one round of lettuce or squash has trouble, we can get squeak by if another planting produces effectively. We have reached the point in the season where there aren’t any future plantings left to rely on. With the exception of some spinach in the greenhouse that is almost ready to go into the ground, there aren’t any more seedlings left. This is a great feeling that tells us that we have accomplished so much this season. However, it also means that we are babying the last round of crops to ensure that they produce as much as possible so we can finish off the season with a bang. As we harvest kale, chard, and collards, we take extra care to pull weeds and clean dead leaves off the plants, giving them ideal conditions to thrive. Fall plants are often the tastiest, so the carrots and lettuces have also received additional attention over the past couple weeks. I had the pleasure of working in the lettuce with a group of volunteers from Pathways. They were an absolute pleasure to spend time with, and we were able to complete multiple beds of weeding.
 
This time of year also has us thinking about next year while our challenges and successes are still fresh in our minds. As we work, we take note of which crops did best in the fields and in the farm stand. We have appreciated all of our members’ input with this information. We grow with our community in mind, and we get the utmost satisfaction in stocking the barn with veggies that enter kitchens as quickly as they come in from the fields. Our manager, Andrew Kelly has done a great job at overcoming challenges in the fields and planting crops that our consumers are most interested in, while also bringing in different veggies that give members a new experience. Just over halfway through his first season as manager, he is already focusing on making next season even better.

In other news, we hosted a dinner with Outstanding in the Field on Saturday. It was a beautiful event that allowed us to put the farm on display for new guests from across the country. We would like to give a special thanks to the Outstanding crew and chef Jamie Bissonnette for coming to the property and creating a spectacular experience. I would highly recommend attending one of these dinners in the future or visiting one of Jamie Bissonnette’s three restaurants in Boston.

Thank you chef Jamie Bissonnette and
Outstanding in the Field!
If your children are feeling the back-to-school blues, try bringing them to the farm to enjoy our barnyard experience! Fresh air and sunshine are the best medicine, and those animals are a pleasure to be around at any opportunity. If you are looking for a grown up experience at the farm, please consider attending one of our two remaining Friday Farm Dinners on 9/7 or 9/21. Notch Brewing is also returning to the property on Saturday from 12-7pm and Sunday from 12-6pm.  The Powisset Pig Roast is another event that only comes around once a year. Registration will close on September 9, so register now while you have the chance!




Hope to see you soon!

Jeff Hoodlet
Farm Apprentice

Tuesday, August 28, 2018

CSA Week 12 - This Just In: Delicata Squash!!

Flame weeding fall carrots
CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($5/person)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm


In this week's post
  • This week's share
  • Squashes
  • Fork Factory Brook
  • Fresh chickens!!
  • Friday Farm Dinner/Notch Brewing

Important things first, we will talk about this week’s share. Pick your own will only be open when we are open for CSA distribution. If special arrangements are needed, please contact our manager, Andrew Kelly at akelly@thetrustees.org. I would like to tell everyone that you did such a great job picking cherry tomatoes this week! It was great to see everyone enjoying the fruit, and the tomato plants are glad to have lost some of that burdensome summer tomato weight.

In this week’s share
  • Tomatoes
  • Carrots
  • Summer Squash/Zucchini/Cucumbers
  • Delicata/Spaghetti Squash
  • Chard
  • Scallions
  • Basil

Pick your own
  • Cherry Tomatoes
  • Hot Peppers
  • Raspberries
  • Herbs


The week ahead looks like it is going to be a scorcher, but last week had a focus on fall crops at Powisset Farm. We enjoyed the cooler weather while harvesting the remainder of the spaghetti squash and moving into the delicata squash. Because these cucurbits are so large and heavy, it does not make sense to harvest into buckets while walking up and down the beds. Instead, squashes are harvested by piling them into one or two rows, and then tossing them to another person who catches them and places them into a bulk bin being carried on a truck or tractor. This method is great for bloopers at first, but quickly becomes faster and more amusing than traditional harvest methods.

Corduroy soil after cultivating fall brassicas
Delicata are certainly my favorite squash, if not my favorite vegetable that we produce at the farm. They are extremely tender and flavorful, as well as easy to prepare. The thin skin is also edible, adding a different texture to the dish. While they can be prepared in many ways, my favorite is yet another simple recipe. After slicing the squash in half lengthwise, scoop out and discard the innards. Then slice the halves into half moons about ½ inch thick. Coat in olive oil and roast.

After reaping the squashes, attention was turned to our fall brassicas. Broccoli and cauliflower were cultivated after nutrients were added to the soil. Plants from the brassica family are often targets for insects looking for a healthy meal. We hope that they have enough strength to continue growing and bring their bounty back into the farm stand this fall.

Beautiful mix of cover crop seeds
Away from Powisset Farm base camp, some work has begun at Fork Factory Brook. You may have noticed that the fields across from Rocky Woods have looked different this week. After much work plowing to break up unwanted growth and prepare for cover crop, we were finally able to put down some seed that will hopefully replenish nutrients back into the soil. Other local farmers had used these fields in past years, but they have come back to Powisset this year. Before we can use the area to produce crops for consumption, we will make sure that the environment is healthy for growing sustainably. If you are stuck in a long line of cars on Hartford or Walpole Streets, we apologize if it is our fault. Tractors can only drive so fast.

If you are one of the many who love fresh local meats as well as veggies, we have some excellent chickens for sale in our farm stand. Produced by our friend at Tree House Farms in Millis, MA, these chickens are raised on a grass and foraging diet. I would definitely recommend picking up one of these birds to accompany your veggie share before we sell out.

The short, slow journey to Fork Factory
Looking ahead to next week, we have one of the final Friday Farm Dinners taking place on September 7. If you have been thinking about attending one of these dinners, please register now. There are only a couple more opportunities left, and it is a long winter before they return. If you are looking to enjoy a great beverage without the dining experience, Notch Brewing is returning to Powisset on Saturday and Sunday, September 8-9. Notch brings a really cool concept to the farm, as well as some excellent beer. This will be the last time that they come to Powisset this season, so don’t miss out!

I would like to say again how thankful we are for the members, customers, and friends that make Powisset Farm possible. We love the work that we do, and we are proud to bring these experiences to the community. It has been a great season so far, and we are only about half way done!

Hope to see you soon,

Jeff Hoodlet
Farm Apprentice

Monday, August 20, 2018

CSA Week 11 - Coyote Conundrum

Monarch Butterfly in the Pollinator Garden
CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($5/person)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm

In this week's post
  • Tomatoes
  • Coyotes
  • Tractor Troubles
  • This week's share
  • Friday Farm Dinner
  • Beef stick giveaway
  • Good luck Karen!
Cultivating a bed of fall lettuce
Last week ended in the same way as the past few have ended; with rain during Saturday’s distribution. All of the precipitation has eased our minds of drought, but has made it difficult to harvest and work in the tomato beds. As I have mentioned before, rainfall contributes to the spread of spores that cause blight. We were able to sneak into the fields to harvest a bit from our first planting and twine and weed some of our second planting. While some of our first plants are showing signs of disease, the second round of plants is located far enough away that it hasn’t been affected yet. Tomatoes take weeks of time and care to produce and harvest, but they are certainly a summer favorite. Please remember to pick as many cherry tomatoes as possible as part of your share. The plants are bursting with fruit and they like to be picked. As much as we try to donate our food, the crows have been receiving more than they need.

We are fine with animals taking some of the vegetables that have gone past their prime, but coyotes continue to be a problem in our watermelons. Before farming, I never thought that these animals would have such a sweet tooth for succulent summer treats. Every day we find shells of melons that have been hollowed out all the way to the rind. We have even found evidence that these canines have been snacking during our short lunch breaks.

The challenge of the week was certainly taking precious time to get some of our aging tractors up and running when we needed them. Farmers wear many hats, and one of the roles that I have found most challenging is that of mechanic. I have the utmost respect for this profession, as it seems that almost infinite problems can occur on a vehicle and it takes a detective to diagnose the issue, let alone form a solution and make repairs. Our old tractors can be simpler to work on, but the job is made more difficult by the lack of manuals and parts that exist after so much time. I am fortunate to have patient and knowledgeable teachers while I learn basic maintenance and repairs. Cultivation is difficult and time-consuming, but frustration builds when the tractor has to be jump-started five times in a week. Regardless, we are grateful for the equipment that makes our jobs possible. Even jump-starting a tractor five times beats having to crawl around in five-foot tall weeds in search of carrots.

Without further ado, here is a peek at what will be in this week’s share

Blister beetles can cause painful blisters
if squashed on the skin, or even touched.
  • Tomatoes
  • Eggplant
  • Bell Peppers
  • Celery
  • Spaghetti Squash
  • Cucumbers/Summer Squash/Zucchini
  • Onions
  • Basil


Pick your own
  • Cherry Tomatoes-Please take many!
  • Peppers-10 pieces
  • Raspberries- ½ pint


In other news, there is a Friday Farm Dinner this week on 8/24. With the sunsets already falling earlier and earlier, I would encourage you to register before time runs out. It is a beautiful way to spend an evening at our farm, eating outstanding locally produced food and having conversation surrounded by some of the most beautiful scenery in the area. If you are looking for a more low-key way to enjoy a meal at Powisset, our café is open on Saturdays from 10-2. I have always been impressed with the food, and there isn’t a better way to kick off your weekend.
We are also still running the beef stick/egg giveaway. If you buy a dozen eggs from our farm stand and find a super cool chicken drawing inside the carton, you can redeem the carton for a package of bbq beef sticks made from Trustees grass-fed cattle, or another carton of eggs.

Lastly, we want to wish our summer crewmember Karen the best of luck in the upcoming year! She has been part of the Powisset team for nine summers, and I can’t think of a nicer or more capable person to work with in the fields. I am grateful that we will see her around the farm from time to time as the year goes on, but we will miss her help and friendship on a daily basis.

Hope to see you soon,

Jeff Hoodlet
Farm Apprentice

Monday, August 13, 2018

CSA Week 10 - Fall Crops (get planted)

CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
James the cat, being a cat
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($5/person)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm

In this week's post
  • Planting fall crops
  • Melon and Eggplant
  • Pick your own rainout
  • Friday Farm Dinner
  • Beef stick giveaway
  • Good luck, Kurt!

Sun rays fall on fall cooking greens
Summer sunshine and rain has been keeping us busy with harvesting as the crops continue to produce plentiful fruit and vegetables. Between weeding and picking, we have been making time to plant some of our fall crops. It is surreal to think that while we plant these crops in sweltering heat, we will be hiding from shadows and piling on layers to prevent frostbite as we pack them into bins for storage in the root cellar. We so carefully try to provide for these plants’ every need, obsessing over how vulnerable they might be to drought, pests, and other environmental challenges. However, these plants can be much stronger than the farmers who plant them. Kale’s green plumage doesn’t break a sweat in August heat, but can stand strong even as a fall breeze bites at its leaves. Carrots that fight with weeds for precious sunlight in baking temperatures, take on their best flavor after frost blankets the soil between their frilly greens and their stout orange (or yellow, purple, or red) roots. They can then sometimes rest in limbo, powdered with dirt, for weeks before making their way into the kitchen.



The sweetness of fall carrots is on the horizon, but still a couple pages away on the calendar. For now, we will enjoy the availability of summer crops while they last. The most talked about crop this past week was the “watermelon” that made its way into the share. Often confused with its tablemate spaghetti squash, the Sun Jewel melon is a pretty fruit that tastes more thirst quenching than it looks.  Also known as a Korean melon, this variety does well in our northern climate. Another crop that some seemed hesitant to select was the Fairy Tale eggplant. This selection is worth taking the time to weigh out on the scale. It is an award-winning variety that does well stir-fried or grilled in a basket. The flavor and texture is as delicate and beautiful as it appears from the outside.

We are sorry for those of you who typically pick up on Saturdays, as we experienced yet another rainy CSA distribution this past weekend. We have been trying to keep some pick your own goodies on hand to offer an “indoor pick your own” experience, but please feel free to come by the farm this week during distribution hours to collect your pick your own veggies if you missed out due to weather conditions.
Kurt

In this week’s share…

  • Onions
  • Eggplant
  • Cucumbers
  • Tomatoes
  • Spaghetti Squash
  • Peppers
  • …and more!


We have a couple other notes to include as well. If you have missed out in attending one of our Friday Farm Dinners, registration is available online for the next dinner on 8/24. This is a great opportunity to enjoy some outstanding food at our beautiful property. Many of the ingredients are harvested on the same day. I would also like to remind you about our beef stick/egg giveaway. If you buy a dozen eggs from our farm stand and find a super cool chicken drawing inside the carton, you can redeem the carton for a package of bbq beef sticks made from Trustees grass-fed cattle, or another carton of eggs.

Last, but not least, we would like to wish our friend Kurt the best of luck back at college! This was Kurt’s second year at the farm, and we all loved having him around. We will miss his skilled hands when planting and harvesting, and his humor when the days get hard.

Hope to see you at the farm soon!

Jeff Hoodlet
Farm Apprentice

Tuesday, August 7, 2018

CSA Week 9 - Harvest Hits Full Swing

CSA Distribution/Farm Stand Hours

Perfect conditions for a rainbow at Chestnut
 Hill Farm, a nearby Trustee's property.
Tuesdays 2:30pm-6:30pm
Thursdays 10:30am-6:30pm
Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours ($5/person)

Wednesdays 1:00pm-3:00pm
Saturdays 10:00am-2:00pm


In This Week's Post
  • Hot conditions
  • Goodbye summer crew
  • Pick your own
  • In this week's share...
  • Beef sticks/egg giveaway!
  • Other activities at Powisset!
Gabe mastered the art of bunching carrots

The summer heat has stayed the same, but our CSA distribution will look a bit different this week. After adding tomatoes last week, we are excited to add spaghetti squash, watermelon, and celery this week. While heat can cause problems with growing, it has been more of a problem to the farm team than it has been to the crops. There is a certain peace that comes with accepting uncomfortable conditions, but it becomes incredibly difficult to keep one’s physical condition in good shape when so many hot days are strung together. With mindful hydration, occasional rest, and always watching out for one another, we have been able to keep the team running smoothly. Fortunately, we have received enough rainfall that drought conditions are not a big concern yet.

Despite the many months left in the growing season, we begin to say goodbye to our summer crew throughout the next few weeks. We were extremely fortunate to work with Gabe, a new farmer this year. He proved himself by tackling every job with a smile, no matter how difficult it was. We hope that he learned a few lessons during his tenure at Powisset, and we will certainly miss the excellent conversation when we are weeding carrots or picking squash. We hope that our new friend enjoys his time abroad and makes the most out of the remainder of his college experience.

Great beds of Chard and Kale to provide cooking greens
for this fall.
We are sorry that the PYO tomatoes and tomatillos were closed on Saturday due to rain. If you were unable to get cherry tomatoes, please feel free to stop by and claim your share during our CSA hours this week. In this week’s share, we will be picking Sun Gold cherry tomatoes, tomatillos, hot peppers, and raspberries. We close the tomatoes to both members and employees during wet conditions. Blight is a disease that lives in the soil and can quickly wipe out a farm’s entire planting of tomatoes. When it begins to rain, activity in the tomato beds causes the spores to spread far more quickly. We also limit the risk of blight by twining tomatoes to increase airflow, and cutting down on weed pressure as much as possible.

In this week's share...

  • Tomatoes
  • Eggplant
  • Bell Peppers
  • Cabbage
  • Potatoes
  • Spaghetti Squash
  • Watermelon
  • Onions
Pick your own
  • Sun Gold Cherry Tomatoes
  • Tomatillos
  • Hot Peppers
  • Raspberries
If you are wondering why spaghetti squash made its way into the share so early, you are not alone. The warm summer that we've had has caused the squashes to become ready earlier than expected. A disease called downy mildew also threatens these plants, forcing us to harvest before the risk increases. Not to worry, there are many more winter squashes coming on, and we hope they will be ready for you in the coming weeks!

If you are one of the many people that enjoys the fresh eggs we get in from nearby Moose Hill Farm, there is a promotion going on that you should know about. 
            
Hey y'all! I don't know if you've noticed, but it's been pretty hot out. In a fit of heat-induced silliness, we have started a giveaway to celebrate our new product: BBQ Beef Sticks made by Vermont Smoke & Cure. Each day we draw a too-cool -for-school chicken inside one egg carton. If you are lucky enough to find that carton, you can bring it to any of the Trustees farm stands and redeem it for a package of beef sticks made using our own grass fed beef, and with no preservatives or weirdness. And if beef really isn't your thing, you can redeem it for a dozen eggs when you finish off the first. 

-Katy from Moose Hill

If you are looking for other ways to enjoy our property, please consider attending our Friday Farm Dinner this week on August 10. You can register here for the event. Saturdays also bring the Powisset Café. The food is always excellent and it is nice to get some brunch while picking up your share of veggies before starting any weekend activities. You can also make your way to the barnyard to check out some of our animal friends. 

If you ever have any questions about farming, the property, or The Trustees, please don’t hesitate to let us know!

Hope to see you soon,

Jeff Hoodlet
Farm Apprentice