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Powisset Farm
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Thursday, November 15, 2018

Stay Warm This Winter With Powisset Firewood and a Winter Share!

Firewood is once again available at Powisset Farm! Grab seven pieces for $5 underneath the main barn and keep your house warm and cozy this winter. You will be able to purchase it any time between dawn and dusk.

Another way to enjoy the season is with a winter share from our CSA. We have some excellent fresh veggies set for our first distribution. It isn't too late to sign up HERE and bring payment on Saturday. There will be three large pickups for $150 on November 17, December 1, and December 15 between 10am-noon. We thank you for all of your support!

Just a few of the veggies that will appear in the winter share!
Hope to see you soon,
The Powisset Farm Team

Friday, November 9, 2018

Winter Shares!

Hi all,

Winter Shares start next week - it's not too late to sign up! We have some spaces left and we'd love to have you join us.
Reserve your share here at the signup link and bring payment with you to the share room when you pick up.

This year we're offering THREE bulk pickups for $150, all on Saturday mornings 10am-noon in November and December. You can expect a great variety of delicious fall & winter veggies, from sweet potatoes to kale, from beets and carrots to winter squash!

Sign up here. 
See you at the farm!

the team at Powisset Farm

Tuesday, November 6, 2018

Upcoming Events at the Farm

Astronomy Night
Saturday, November 10, 5-6:30PM
Trustees Member: $5; Member Family: $15
Nonmember: $10; Nonmember Family: $25
Pre-registration required at

Clear late fall and winter evenings are perfect for stargazing! And there’s no better spot to check out the sky than Powisset Farm. Bring the family to look at the stars with the guidance of our special guest, Astronomer Al, who can help you identify stars, planets, and all things celestial. Wear warm clothes and enjoy a cup of hot cider while you gaze upward. There are plenty of stars to go around!

Sunday, November 11, 11AM-1PM
Trustees Member Child: $36; Nonmember Child: $45
Pre-registration required at

It’s pumpkin whoopie pie time! In this hands-on children’s cooking class, we will focus on a classic fall flavor profile – pumpkin. Children will learn how to make pumpkin whoopie pies, which they will eat on site and be able to replicate at home. And, we’ll make mini loaves of pumpkin bread to take home and share with the family. This class is geared toward children ages 7-10, or younger if accompanied by an adult, and fills quickly -- so register soon!

PS: Did you know Powisset Farm is social? Check us out on Facebook and Instagram!

Monday, October 29, 2018

Upcoming Classes at Powisset Farm

Hi everyone,

We will miss seeing you at the farm stand to pick up shares, but that doesn't mean that things are quiet in our barn. Check out these upcoming classes!

We also still have winter shares available. Shares are $150 for three bulk pickups that will take place from 10am-noon on November 17, December 1, and December 15.

-Jeff Hoodlet
Farm Apprentice

DIY facial treatments and Chinese cooking!

There are two classes coming up at Powisset Farm that you won’t want to miss. This Sunday, you can learn to make natural facial treatments for yourself and for holiday gifts. Then on Thursday 11/8, join us as we cook up some amazing, authentic Chinese food.

Register via the links below -- hope to see you there!

Sunday, November 4

Experience an afternoon of indulgence and learn how to make your own facial skin care products using simple, natural, and easy-to-pronounce ingredients, all while sipping on a refreshing beverage with newfound friends. You’ll walk out with samples, recipes, and the confidence you can make these products at home. Sheer joy!

Products you’ll learn to make and take home:

  • 1/2oz. Coco’s Joyful Facial Cleansing Oil
  • 2oz. Coco’s Pure Face & Body Cream
  • Vanilla Tangerine Lip Balm

This hands-on class will be taught by Coco Lewis, a self-proclaimed Joy Warrior and Owner of Nourish with Coco. Register at

Thursday, November 8

Join us for our final class in our "Culinary Tour of China" series, led by chef Roberta Hing!

We'll start by making Xian Bing -- a savory stuffed pancake and popular street food in Xian, the city of the famed Terra Cotta Soldiers. We’ll also prepare Scallion Beef, a northern specialty from Shandong province, and delicious Crispy Sichuan String Beans.

Don’t worry if you missed the first two classes of the series -- each class stands on its own! Register at

PS: You can see all our upcoming classes for adults and children on our website!

-Jessica Devine
Events and Marketing - Chestnut Hill Farm and Powisset Farm

Tuesday, October 23, 2018

Powisset Cooks! - Culinary Tour of China

Hello Powisset CSA members! Powisset Farm has a special offer for you: This Thursday, October 25, from 6pm to 8pm, is our Chinese cooking class called “Culinary Tour of China.” We’d like to offer you 15% off the class (that means as a Trustees member, you will pay $51 instead of $60). Please join us!

Chef Roberta Hing will lead us as we make Sesame Peanut Noodles from northern China — often served for Chinese New Year to symbolize long life. We will also make tender Chicken with Snow Peas from Hebei province and gorgeous Stir Fried Shanghai Bok Choy from eastern China.

To register and receive the discount, please email Jessica at We hope to see you there!

Jessica Devine
Events and Marketing - Chestnut Hill Farm and Powisset Farm

Monday, October 22, 2018

CSA Week 20 - A 20-Acre Thank You

Our fearless leader fighting for sweet potatoes
In this post...
  • Thank you for a great season!
  • Winter share
  • In this week's share
  • Other events at Powisset

The trembling leaves mark the end of another beautiful season on the farm. This moment has been seven months in the making, and the time has absolutely flown by. It feels like just yesterday that we were scrambling to set up the greenhouse in the middle of a cold, wet February snowstorm. Today I visited last winter’s piglets that we welcomed in the middle of the night during a blizzard and without power. They were upwards of three hundred pounds and ready to become mothers of their own piglets for next season. Back then, our laying hens weren’t yet a twinkle in their mother’s eye, and our successful barnyard experience was still a storage area for accumulated farm equipment. This season our animals, crops, property, and personal experiences grew with your help, and we hope that you were able to enjoy the changes taking place during the course of the year.
A well-managed farm sees beneficial insects like
this mantis

I speak for everyone on our crew when I say how grateful we are that you were part of our experience this year. The CSA allows us to learn and practice an important trade that is so often forgotten by those who think food comes shrink-wrapped from a factory. Not only are you contributing to little old Powisset Farm, but also to a culture that broadcasts the importance of local agriculture.

As the fields of cash crops shift into acres of cover crop that will preserve the soil and prepare nutrients for next season, we too will morph into winter roles. Equipment and infrastructure will be updated, our muscles will get a rest, and we will renew our excitement for farming by dreaming up new ways to improve the property and the veggies it produces.

If you’re not ready for the season to end, please consider signing up for a winter share. You’ll be able to stock up on some great veggies before the darkness sets in, and you’ll be able to see your favorite farmers a few more times! Shares are $150 for three bulk pickups that will take place from 10am-noon on November 17, December 1, and December 15.

Alas, we hope you enjoy the final distribution!
Two farmers trying to stay warm on a cold day

  • Sweet potatoes
  • Potatoes
  • Garlic
  • Leeks
  • Radishes
  • Arugula
  • Lettuce
  • Bell peppers
  • Hot peppers
  • Butternut squash
  • Popcorn
  • Root crop mix
  • Kale
  • Celery
  • Broccoli
  • Carrots
Before we say farewell, don't forget about the many other things going on at Powisset Farm! Aside from some beautiful trails, we have some great activities for families and adults on our events page. Summer might be over, but there is still quite a bit to do on the property.

Hope to see you soon!

Jeff Hoodlet
Farm Apprentice

Monday, October 15, 2018

CSA Week 19 - Putting the Frosting on the Cake

In this post…
Crisp fall morning at the farm
  • Winter share
  • Farm update
  • In this share
  • Carrot Jalapeno Soup!

As you know, 2018 winter shares are now available at Powisset Farm! There will be three Saturday pickups taking place from 10am-noon on November 17, December 1, and December 15. If you are interested, please sign up online and pay in the farm stand. Cost is $150.
2018 Winter Shares Here!

I think it was the busiest week on the farm in a couple months. After weeks of keeping our eyes on weather reports, the time has finally come to prepare for frost. Temperatures in the fields are often lower than local weather forecasts predict, so we covered most of our leafy greens before the weekend when the Dover forecast expected 39 degrees. We didn’t end up getting a frost, but the reemay will help the plants to grow anyway and protect everything when the thermometer is expected to drop near freezing this week.
Freshly cultivated fall lettuce

We also prepared for our annual HarvestFest that took place on Sunday. It was a great celebration of another excellent season at Powisset. Our events team put together an awesome array of activities and vendors for the whole family to enjoy. We were also able to debut a few crops that have just started to “come on,” or get mature enough to be eaten. Different varieties of radish and turnip were available in the farm stand, along with pumpkins, squashes, and caramel apples. It was fun being able to show off our property to hundreds of newcomers.

In this week’s share…
"It's alive!" -Towing the old tractor to be
displayed for HarvestFest
  • Sweet potatoes
  • Potatoes
  • Garlic
  • Leeks
  • Radishes
  • Arugula
  • Lettuce
  • Bell peppers
  • Hot peppers
  • Butternut squash

With only a couple weeks left in the summer share, there is no better time to try a new recipe with your fresh veggies before winter sets in. Thank you Shira for putting together another delicious-looking recipe!

Creamy Vegan Carrot Jalapeno Soup!
Ok! Time to shine the spotlight on the carrots!!! We have been gifted quite a supply in our recent shares!

Sure, they are delicious fresh, roasted, dipped in hummus or shredded into salad, but if you want to taste them in their glory, try out this creamy vegan carrot soup. The cashew cream adds protein and a velvety texture. This soup is seriously soul-warming with just the right amount of heat! 

Want to share something you’ve made at home? Send your recipes our way!

Shira B.

Creamy Vegan Carrot Jalapeño Soup!

2lb Carrots, sliced
2 thick leeks, sliced into 1/2” half-rings 
2 stalks of Celery, diced
4 cloves minced garlic
3 de-seeded, chopped jalapeños 
8 cups veggie broth (2 boxes)
1 c. Raw cashews 
EVOO, salt, pepper, thyme, bay leaf

Sauté the chopped leeks in olive oil & coarse salt until translucent (~5min). Add the minced garlic and celery and sauté for two minutes more. One softened, add the sliced carrots, jalapeños and vegetable broth. Bring to a boil, then turn down to simmer, uncovered, for about 45 minutes with one bay leaf. 
Meanwhile, Soak the raw cashews in water for about an hour. Drain in a colander and then blend until smooth with 3/4 cup of filtered water to make the cream. 
Once the vegetables in the soup have softened, use an immersion blender (or upright blender) to purée. Then mix in the cashew cream. 
Drizzle with olive oil and sprinkle with thyme and fresh pepper!!! 
Give it a try. You won’t be disappointed! 

Lastly, just because the leaves have turned doesn’t mean that things have slowed down at Powisset! We still have many events on the schedule, including Culinary Tour of China cooking class, and Boo in the Barnyard for the kids. Check out our events page to learn more and register!

Thanks so much for your continued support of our farm. It is such a pleasure to produce fresh, local, and responsible food for our community. We hope you enjoy the final weeks of the season! If you have any questions, comments, or recipes to share, please feel free to contact me at, or our manager Andrew Kelly at

Hope to see you soon,

Jeff Hoodlet
Farm Apprentice