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.
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| 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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