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

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

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

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