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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

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