CSA Week 8 / Amazing Eggplant

Week Eight / Amazing Eggplant

A special thanks to Citizen's Bank for volunteering with us!
Great work!!

We began harvesting two new crops this week; tomatoes and eggplant. It was great to see everyone enjoying the pick-your-own cherry tomatoes. The plants are looking great so far, and there is some really beautiful heirloom fruit hiding in their vines. The larger tomatoes have also come into season, and you may have noticed some for sale in the farm stand on Saturday. We will have the typical red tomatoes available, but we also have other varieties to look out for. Please keep this in mind when selecting your produce from the farm stand as some feature green stripes or are completely white even when fully ripe.

Kurt and Gabe planting lettuce

Eggplant is certainly one of the most interesting crops to harvest. Before getting started, the farm crew was given a lesson on how to safely handle the beautiful fruit that tries to fight back when being picked. First, the sharp spikes near the stem will cause painful pricks that can hurt all day. The fruit should be handled by its smooth bottom until it makes its way into water for processing. At this stage, the spikes soften up and become less of a hazard.  This plant also releases a chemical when picked that can cause feelings of illness or fatigue. While the fruit is safe (and actually quite healthy) to eat, this defense mechanism feels like something out of a horror movie. Dangers aside, these plants have a multitude of other unique facts that set them apart from other plants that we grow on the farm. For one, these plants, referred to as aubergines in other parts of the world, are a member of the nightshade family. This means that they are closely related to tomatoes and potatoes. Unlike potatoes, this “vegetable” is actually a berry that contains a low level of nicotine. Not to worry, one would have to consume an outlandish amount of eggplant in order to reach a level of nicotine even remotely close to that of a cigarette. Lastly, these small plants can reach a height of over eight feet in some parts of the world.

Weeding the second planting of lettuce

In other news around the farm, please continue keeping the property in mind if you’re looking for something to do in the area. The barnyard has been full of happy families learning about livestock, the café has been providing excellent food on Saturday mornings, the Friday Farm Dinners have been a big hit, and there was a great turnout for the outdoor performance of Othello this weekend. If you are curious about upcoming events at Powisset, please visit our events page!

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

Please remember that this Thursday, August 2 at 6:00pm is our CSA member potluck dinner. Please bring a dish to share with others as we connect as the farm community!

At last, here is the list of what week 8 brings to the table. If you have purchased a 10-week share, you will pick up if your last name begins with the letters L-Z.

• Tomatoes
• Basil
• Cherry Tomatoes
• Herbs
• Kohlrabi
• Cabbage
• Fennel
• Kale
• Tomatillos
• Hot Peppers
• Squash
• Cucumbers

Thank you for all of your continued support, we hope to see you soon!

Jeff Hoodlet

Farm Apprentice

CSA Week Seven / CSA Member Potluck!

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

Dragonfly on its perch

Before jumping into the blog, I want to advertise for the upcoming CSA member potluck dinner! Some of our members and staff have been gracious enough to organize this get-together, and it will be a great way to generate a stronger sense of community around the farm. It will take place on Thursday, August 2 at 6:00pm. Bring food and a smile and prepare to enjoy the farm with the people that make it possible!

Hello carrots!

Another week, another successful harvest at Powisset Farm. As I’m sure you have noticed, the summer squash plants have been working hard to pump out their beautiful fruit. We are already moving into our third planting, with more to come. Carrots were a big hit last week, and there will be more in this week’s share. If you can postpone eating them long enough to bring them into the kitchen, I recently had an excellent side of julienned carrots and broccoli that were drizzled in a mix of balsamic vinegar and Italian dressing before being roasted. There are many great recipes out there to mix up familiar vegetables, but I find that the simplest ones are often the best. Since Mother Nature did a great job providing us with this food, very little is needed on our part to turn the vegetables into a great meal.

Our big harvest challenge of the week took place in the garlic field. The garlic had grown to an ideal size to be picked and hung to cure, but an impending rainstorm had us nervous that we would not get it out in time. Of course, it is not ideal to bring wet garlic indoors when the mission is to dry it. Thanks to the quick work of our crew, we were able to complete the harvest just in the nick of time and head inside to tie and hang the plants as the rain pitter-pattered overhead on the plastic roof of the greenhouse. The curing process will intensify the flavors of the garlic and increase anticipation for the day when it is ready for distribution.

In this week’s share, we have

Bird's nest in the massive weeds

• Summer Squash/Zucchini
• Cucumbers
• Carrots
• Salanova
• Bok Choi
• Kohlrabi
• Potatoes
• Cilantro or Dill
• Basil
• Chard
• Fennel

Pick your own

• Bush Beans
• Herbs

Friday Farm Dinner on July 27

In addition, there is a Friday Farm Dinner coming up on July 27 from 6:00 to 8:00pm. Music is by the Railroad House Band, and a gorgeous dinner will be prepared by Chef Didi Emmons featuring lots of Powisset’s yummy vegetables.

On Saturday, July 28 and Sunday, July 29, the Gazebo Players will be performing Shakespeare’s Othello at Powisset. The performance is free to the public and runs from 5:00 to 7:00pm on both nights.

The Notch Biergarten will be returning to the area this weekend (July 27, 28, 29) at Rocky Woods. They will be there on Friday from 4:00-8:00pm featuring al fresco fresh stone hearth pizza from Stone Comfort Pizza, on Saturday from 12:00-9:00pm featuring Wagwan Jamaican Jerk Bar, and Sunday from 12:00-6:00pm featuring more fresh pizza. There will also be guided hikes to the beaver condominium complex on Echo Pond on Friday and Saturday nights.

Please also remember that we would love to have you visit our barnyard and café! Both are great activities for all ages. The café provides excellent food and the barnyard offers a behind-the-scenes look at the agricultural operations run by the Trustees. Also, the animals are just plain cute!

Because so many people inquired about it, the General Manager of our region, D.A. Hayden, was nice enough to include the recipe for the Zucchini cookies that she made last week. They are an extremely tasty way to utilize some of the many zucchinis that have been harvested lately!

CHOCOLATE CHOCOLATE-CHIP ZUCCHINI COOKIES

Prep Time: 20 minutes

Cook: 10 minutes

Cool: 20 minutes

INGREDIENTS

4 cups all-purpose flour

6 tablespoons cocoa powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

2 cups white sugar

1 cup margarine, softened

2 eggs

1 teaspoon vanilla extract

2 cups grated zucchini

1 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.

Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CRAISIN ZUCCHINI COOKIES

Prep time:  15 minutes

Cook:  10 minutes

Cool:  20 minutes

INGREDIENTS

1/2 cup margarine, softened

1 cup white sugar

1 egg

1 cup grated zucchini

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup raisins or craisins

DIRECTIONS

In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

CREAM CHEESE FROSTING

½ cup unsalted butter, softened

1 package (8 oz) cream cheese, softened

1 teaspoon vanilla

3 cups powdered sugar, plus more as needed

In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.

Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.

Spread or pipe frosting on cooled cookies, cakes or cupcakes.

-If you have any questions or suggestions, please feel free to let us know! We always enjoy conversations with our wonderful members.

Hope to see you soon,

Jeff Hoodlet

Farm Apprentice

CSA Week Six

CSA Distribution/Farm Stand Hours

Tuesdays 2:30pm-6:30pm

Without weed cloth and twine, the tomatoes would
become in impassible jungle

Thursdays 10:30am-6:30pm

Saturdays 10:00am-4:00pm

Powisset Café Hours

Saturdays 10:00am-2:00pm

Barnyard Hours

Wednesdays 1:00pm-3:00pm

Saturdays 10:00am-2:00pm

Another week down, another week closer to harvesting tomatoes! We grow many different crops at Powisset, but the plump red orbs (sometimes orange, yellow, green, or purple) always seem to be a summer favorite in New England. I say it all the time, but this is a vegetable where you can truly taste the difference between a local product and a product from a large growing operation. Local farms tend to put more care into their soil, resulting in a tomato bursting with flavor and nutrients. So far, I have only eaten a single cherry tomato that ripened early, and it was definitely the best tomato that I have eaten in my life. I can’t promise that they will all be that way, but I am certainly excited for more of them to be ready.

Since tomatoes are such an important part of our farm, we put a great deal of care into them. A tomato plant starts as a seed in a tray with hundreds of siblings. Even though growing conditions within a tray are almost identical, it is amazing to see how some seeds grow quickly while others straggle behind. We then take the strongest of the bunch and transplant them into a tray with bigger cells (“potting-up”) where they will have enough nutrients to bulk up before heading outside. By selecting the strongest plants at this stage, we give ourselves the best chance of using a vine that will produce the best tasting and highest volume of fruit later on in the season. Once planted, next comes the strenuous task of pounding in stakes. The hundreds (if not thousands) of stakes set the stage for the beloved task of tomato twining. String is tediously threaded between the plants and stakes throughout the season as the plants grow taller to keep the vines from touching the ground. This makes it easier to harvest the fruit, but more importantly it allows for increased airflow. This is the best way to prevent blight. This year, we have added an additional step by laying straw or weed cloth in the aisles between beds. By cutting down on weeds, we will again increase airflow and also decrease pests and competition for water. Having done the best we can, let’s hope for a great start to tomato season soon!

This is week six of our CSA distribution. If you have purchased a half-share (10-weeks), you will pick up if your last name begins with L-Z. In this weeks share, we have…

Gabe doing great on the waterwheel transplanter!

• Hakurei Turnip
• Broccoli
• Beans
• Favas
• Kohlrabi or Bok Choy
• Cabbage
• Kale or Chard
• Squash
• Cucumbers
• Fennel
• Salanova or Head Lettuce
• Beets
• Flowers
• Herbs

Shade cloth keeps the greenhouse cool during the scalding
July heat. Only 50% of sunlight is able to enter.

In addition to our produce, please don’t forget about the other wonderful activities that Powisset Farm has to offer! There is an upcoming farm dinner on July 27. Please register now if you are interested, we have been selling out quickly this summer. There is also a CSA member potluck in the works, thanks to the help of some of our excellent members and staff! This will be a great way to experience the community of Community Supported Agriculture.

While we have a special appreciation for our CSA members, please know that you do not have to buy share to experience the property. The Trustees of Reservations aims provide recreational and learning opportunities to the surrounding community. Powisset Farm is a great place to enjoy a day, especially on a Saturday when you can swing by the barnyard, take a hike, eat at the café, or purchase vegetables from our farm stand. We are passionate about the work that we do, and we love to share that work with our visitors.

We hope to see you soon!

Jeff Hoodlet

Farm Apprentice

CSA Week Five-Mother Nature Brings the Heat

CSA Distribution/Farm Stand Hours

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

I hope that everyone had a great Fourth of July and that you were able to beat the heat! The high temperatures have certainly been the most challenging issue at the farm. It is as difficult on the plants as it is on the crew, and it is one frustrating variable that farmers cannot change. Our staff worked hard to stay hydrated and we were out in the fields by 6:00am in order to take advantage of the somewhat cooler morning hours.

James hanging with the farmers

While the heat is uncomfortable and works against productivity, it is even more harmful to some of our crops. Many of our veggies prefer cooler temperatures, but weeds thrive in the heat of the summer. With so much harvesting and planting going on, pulling weeds seems like it would be further down on the list of priorities. However, we have invested so much into our crops that weeding takes an extremely important role in making sure that our investments make their way into the farm stand for distribution. In this business (or any business), product quality and safety is of utmost importance. This means that to keep everything at an acceptable temperature, we must bring our harvested vegetables up in smaller loads immediately after they are picked.

Despite these difficulties, our crew has come out of the week in good health and our plants are still doing great. The rain that we received was a definite help, as was the bulk supply of sports drinks and popsicles. As great as our produce tastes, cold ice water has been the most delicious thing consumed this week. Our crew did a great job of staying tough and taking care of one another. It is great to work with people who consider each other friends and watch out for each other’s well being. We thoroughly enjoy our work, and we truly appreciate our CSA members who support our mission.

Learning how to make plastic beds

Last week also brought a seasonal challenge to our members; the arrival of kohlrabi. Many rejoice in the unique vegetable that is seldom found in grocery stores while others question what in the world to do with it. I was also confused by it when I first arrived at the farm last summer. I quickly found that the easiest way to enjoy kohlrabi is to eat it raw. Peeled and cut into thin slices, it is great on a salad, dipped in humus, or eaten plain. On the other hand, my favorite way to prepare it is by roasting it with other vegetables that are currently in season. I have found that it takes a bit longer to cook than other veggies, so I cut it smaller and mix it all up with some oil, garlic, and spices. If these options aren’t to your liking, I would still suggest browsing the internet in search of a recipe that suits your taste. It really is a versatile piece of produce, and it is certainly not something that is seen every day.

In this week’s share, we have:

ALMOST tomato time!

• Summer Squash
• Cucumbers
• Basil
• Dill Flowers (think pickles!)
• Kale or Chard
• Fennel
• Bok Choy or Kohlrabi
• Cabbage
• Mustard Greens or Broccoli
• Hakurei Turnips or Radishes
• Scallions or Spring Onions
• Fresh Garlic
• Salanova
• Head Lettuce
• Escarole

Pick your own will include:

• Favas
• Beans
• Flowers

Please remember to check out the Powisset barnyard and café! The barnyard is open on Wednesdays from 1:00-3:00pm and Saturdays from 10:00am-2:00pm. Powisset Café is open on Saturdays from 10:00am-2:00pm. Swing by to learn about our animals and taste some great food made with our fresh veggies.

And now a word from our excellent events staff:

Imagine....gathering with friends and family, enjoying a delicious catered meal with Powisset Farm fresh ingredients, sipping refreshing beverages while listening to live music. In the background is a stunning sunset. Be a part of this experience throughout the summer, every other Friday at Powisset Farm in Dover, MA. Our next dinner is THIS Friday, July 13th, 6-8pm. 
Ticket prices includes multi-course dinner, non-alcoholic beverages (beer and wine will be available for purchase), and entertainment. Please note that registration for farm dinners will close 48 hours in advance. Vegetarian and kid-friendly menu options available. Special food requests cannot be accommodated
For more information and to reserve your spot: https://mailchi.mp/7405728a0a6c/powfridayfarmdinners2018

Hope to see you soon!

Jeff Hoodlet

Farm Apprentice

Let Us Have Lettuce!

Hi all,

Interesting cloud formation over Powisset

Welcome to week #4 of the CSA. If you are a half-share member (10 weeks), you will pick up if the last name of the shareholder begins with an L-Z. This is also a fruit share week. We will be distributing 1 quart of cherries. The fruit arrives on Tuesdays, so it is best to pick it up as soon as possible. If you have a 10-week share and would not typically pick up this week, but you have purchased a fruit share, we suggest that you also pick up your fruit as soon as possible this week.

Thank you for a great final week of June at the CSA. We are fortunate to have plenty of crops available for harvest, and we hope that you enjoy what we have to offer. There will be some new produce on the tables (especially for those of you who have 10-week shares), as well as some old favorites that you have seen each week. Back by popular demand… salanova! We know that receiving new kinds of vegetables is exciting, but this staple has been coming in healthy and we have been receiving a great reaction from our members. If you are looking for a new way to consume the lettuce, try adding some thinly sliced raw beets, or perhaps some scallions or even garlic scapes.

Cutting down on weed pressure by using the cultivating tractor

In addition, we will be adding to our pick-your-own options this week. Due to a lack of staffing earlier in the season, our beds of peas have been partially consumed by weeds. Despite this pressure, the plants have produced some mighty tasty peas. If you are willing to wade through some weeds, please take some time to pick some peas to bring home. Within the next few weeks, these plants will mowed and tilled into the soil to make room for another planting of vegetables. I would definitely suggest that you spend some time in this field. Nothing tastes quite like a fresh pea.

Flowers are getting tall!

If you have not checked out some of our other offerings at Powisset farm, please keep them in mind. Our café is open on Saturdays until 2:00pm, and our barnyard is open on Wednesdays and Saturdays. Admission is free to Trustees members, and it is an excellent way for children or adults to experience the farm. For a schedule of our upcoming Friday Farm Dinners or other events at the property, please visit our events page.

If you have any questions, concerns, or suggestions, we would love to speak with you. Thank you so much for your continued support!

Week #4 Distribution List

• Fennel
• Chard
• Salanova
• Summer Squash
• Broccoli
• Beets
• Scallions
• Bok Choy
• Radishes
• Hakurei Turnip

Hope to see you soon,

Jeff Hoodlet

Farm Apprentice