Lunches and Legends

This past Friday, Powisset hosted our sixth (or fifth, or maybe seventh…) annual Dover & Sherborn Council on Aging lunch at the farm!  About six years ago, our beloved farm member, Paul Campanis, helped to build a bridge between Powisset Farm and our local elder communities of Dover and Sherborn.  Our two communities met at Powisset and sat together at one long table along our barn, before the kitchen was even a glimmer in our future!  The Powisset crew cuts open freshly picked watermelon and pulls together a salad for all to enjoy.  The two COA leaders spread the word and bring treats for all of us to share and by lunchtime, the farm and barn are abuzz with our collective voices and excitement!

Our elder lunch has become tradition at Powisset farm, one that represents community connection, bridge building, end of summer celebration and a reminder of the roots of our farm.  Each year we gather at the end of August, the smell of melons and tomatoes in the air, on my skin and dripping from my chin.  Each year, Paul’s vision is realized.  I remember his excitement leading up to our gathering and the way he would smile as our two communities blended and grew together through food and storytelling our memories of the farm.  And each year, I learn more about this farm that I love so much.  I hear stories of what it used to be like, or what kind of woman Amelia Peabody was and how because of her, we have Powisset Farm.   (Amelia Peabody owned Powisset Farm before The Trustees)

This year, the stories flowed to me through the wonderful voice of Marge, a vibrant artist who had on the best chunky silver necklace had seen in a while!  As we filled up on fruit and salad and sandwiches (and of course chips!) she started talking about how she felt that Amelia Peabody would have been proud of what we created here.  She started describing how Ms. Peabody wanted to protect land and how parcel by parcel she purchased land around Powisset.  As she spoke I imagined Powisset Farm growing acre by acre over the years that Ms. Peabody owned it.  I saw it grow, like a jigsaw puzzle being put together, until it finally looked like Powisset farm.  

When I got up to introduce (or reintroduce) myself to our visitors, I reflected on Marge’s tales of our farm and how she said we were upholding the legacy of Amelia.  To build this farm, acre by acre must have taken time, and vision and intention.  But, she was able to protect and conserve land she felt was special, meaningful.  By taking over that commitment in 1985, the Trustees also had intention and vision.  And by starting our farm in 2007, we as both farmers, CSA members and visitors, had intention and vision as well.  Working together, we have build a community, a farm.  We have build a place that is alive with growing plants, growing people and growing connections.  To me, the spirit of Amelia is here with us.  It lives on every time you step onto the farm and feel happy to be here.  It lives on every time I take a walk at dusk and get to enjoy a big farm sky as the colors change.  And it lives on in the stories we tell about our time with each other here on this farm. 

As I get ready to depart this special place at the end of the season, I know that with every story I tell about my life and days here, I will carry on the Powisset spirit and honor the legacy of all of us who made Powisset what it is today.

See you in the fields,
Meryl & the Powisset Farm Crew

What's in the share:

up in the barn: watermelons, sweet corn, tomatoes, peppers, eggplants, tomatillos & hot peppers, carrots & beets, cukes & squash, greens choice (turnips or chard), basil, choice of other herb, onions, garlic

in the fields: cherry tomatoes, beans, husk cherries, raspberries

In The Farm Stand
The blueberries are here and are selling quickly. We plan on getting them on a weekly basis until blueberry season ends. Grab a box and freeze them for the months ahead.

CORRECTION: In a previous blog about the Einkorn pasta I miss-wrote the packaging details as 16oz. The pasta actually comes in an 8oz box. A new order of pasta and Einkorn flour is in the works and should arrive in a week or so.

Copper Kettle Bakery has a new welsh cake flavors: Pineapple and Coconut. Come try a bag and see how delicious they are. Also, be sure to check the freezer for frozen, discounted welsh cakes. If the expiration date is approaching, we'll throw them in the freezer and discount them for sale. They still taste great after de-frosting.

Upcoming Events

Last Call for the Barn Dinner

If you have not already signed up for our Barn Dinner being held this Sunday, August 30th at 5:30pm please do so now! To register, please email toddimmick@gmail.com with the # of people in your group.

Just Added Cooking Classes!

Cooking with Annie at Powisset Farm: Bounty of the Fields - Sunday. September 20th, 2-4pm

Cooking with Annie at Powisset Farm: Sous Chefs in the Kitchen: Pumpkins & Apples - Sunday, October 18th - 2-4pm

Thursdays

We have decided to extend our 10am Story Hour beyond the summer until the end of October. Bring your kiddos and hear the farm come alive with a farm-themed story.   

Last week, we began running a 'Mindfulness on the Farm' class taught by Morana Lasic, doctor and farm neighbor, and, due to the interest, we will be continuing it through the rest of the year to be held on Thursdays at 6:30am. 

Recipe(s) of the Week

This week we have a few recipes to share with you  based on what's in the share. We are featuring recipes with watermelon and sage, tomatillos and turnip greens.

Watermelon & Sage...yes together!

These two ingredients make a beautiful couple. Try these two recipes and tell us what you think.

Watermelon, Sage & Feta Salad

1 pound of watermelon, rind removed and cut into bite sized pieces
4oz. feta cheese crumbled
10-15 sage leaves, chopped
1/2-1 teaspoon fresh ground pepper (depending how peppery you like it)

In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss to combine and serve immediately.

Recipe adapted from YadaChef

Watermelon & Sage Lemonade

1 Small Watermelon
2 Cups Sugar
12 Lemons, approximately
1 Tablespoon Fresh Sage
Strawberry Garnish, optional
In a large sauce pan, combine sugar with freshly squeezed lemon juice and begin to simmer. De-seed and hull out all the delicious fruit from the watermelon. Toss the fruit into a 1 gallon jug and pour the lemon/sugar mixture over the watermelon. Fill the jug with water, stir and chill in the fridge.

About an hour before serving, get the sage ready. Rinse thoroughly and using the dull side of a knife, run over each leaf several times. Doing this breaks the “skin” of the leaf so the oils are released and flavor the drink without completely overpowering the recipe. Serve over ice and garnish with a strawberry or sage leaf. Add vodka or gin to make it an alcoholic cocktail.

Adapted from Sinsofthepalate.com

Sauteed Turnip Greens

1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)

Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. Enjoy!

Adapted from Addapinch.com

Tomatillo - Salsa Verde

Tomatillos are what make the classic Salsa Verde....well, verde (green). This recipe is so simple and easy. When it's done, serve it with chips as a dip or put it over grilled chicken or fish as a dinner topping.

5 to 6 medium tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed. For milder taste, remove the
membrane and seeds.
5 or 6 sprigs fresh cilantro, roughly chopped
Scant 1/4 cup finely chopped onion
Salt

Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles,
cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under
cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous
1/4 teaspoon.

For a roasted version, simply broil the tomatillos, onions, and peppers for about 5 minutes then blend all
together with the remaining ingredients.

Recipe adapted from Food Network