Savoring the December sunlight

We’re in the middle of the darkest part of the year here in mid-December, getting just winter sunset main st fieldover 9 hours of sunlight (on a good day). We savor every minute of it. The Winter Solstice is right around the corner–only 11 days away! The other good news is this week our sunset times start moving back and within a few days we’ll be gaining precious minutes of sunlight at the end of each day. While we still have a few months of unpredictable New England winter weather to get through, at least we’ll be doing it with the benefit of a little more Vitamin D every day.

And speaking of unpredictable winter weather, last week at this time we were shoveling out from 8 inches of snowfall and today we’re out in bare fields wearing t-shirts. Farming in the age of climate change is a wild ride sometimes.


Farmstand Winter Wonderland

The Farmstand was looking great in the snow the other night. It’s an Enchanted Forest!

hayden riley snowy christmas trees


2020 CSA Signups are Open!

strawberry & fieldThe 2020 CSA is now open for registration! For next season we’ll have Whole and Half shares in the Full Season CSA, as well as the Farmstand CSA (ie the “debit” cards) shares, and Flower CSA shares too.

CSA shares and Farmstand CSA cards make great holiday gifts!

The Rhythm of Fall

november carrot harvest PO field

Harvesting our organic Carrots at dusk

With the sun setting so early at this time of year, we’re planning our days carefully to make sure we have enough daylight to get everything done. Now we’re firmly in the fall rhythm of alternately harvesting and winterizing the fields. When we’re not digging Carrots or picking Kale or Broccoli, we’re packing up irrigation or tilling in preparation for cover crop seeding. And then when the daylight starts to fade, we’re treated to some excellent late fall sunsets.

november sunset kale field

November sunset in the Kale field


Thanksgiving at the Farmstand

wired mag rockwell thanksgiving updatedThanksgiving is right around the corner and we’re so excited. This is our favorite holiday, hands down! As usual, we plan to pull out all the stops. If you’re cooking for Thanksgiving too, we hope your time in the kitchen feeds your soul, and whether you’re cooking or not, we hope your dinner is memorable, your vegetable side dishes are numerous, and your pants are extra stretchy.

Here’s what we’ll have available at the Farmstand in the week leading up to Thanksgiving:

farmstand thanksgiving list 2019

Our friends at Bushel + Crumb will be in the kitchen a lot over the next week, baking up a selection of pies from Classic Pumpkin to Wild Maine Blueberry Maple. You can pre-order pies for pickup at the Farmstand on Tuesday or Wednesday (Nov. 26/27). We’ll also have some available for purchase on Saturday and Sunday (Nov. 23/24), as well as Tuesday and Wednesday.

This year Bushel + Crumb is making:

  • Classic Pumpkin
  • Wild Maine Blueberry Maple
  • Cranberry Caramel Apple
  • Savory Winter Squash, Caramelized Onion & Goat Cheese


Contact Simca at simca@bushelandcrumb.com with any questions about Thanksgiving pies.

Jordan Brothers Seafood will be here on Tuesday, Nov 26th from 2 – 6pm for a special pre-Thanksgiving appearance. They’ll have shrimp for your shrimp cocktail and fresh scallops for your appetizers. You can also pre-order fish, shellfish of all kinds, bisques, and chowders.

Happy Thanksgiving to all!

 

The care & feeding of an organic farm

evening birds skyWith this unexpectedly-chilly start to November, we’ve been scrambling to get the last of our winter cover crops planted, just in case this is a first warning for an exceptionally cold winter.

At this time of year we seed winter hardy cover crops like rye, vetch, and field peas. They lock our soil in place to prevent erosion, while also providing food and housing to our many, many trillions of soil organisms, keeping our essential soil ecosystem supported through the winter months.

soil food web graphic

Our specially selected winter cover crops can grow even in cold temperatures, cover crop rye field skybut will go dormant in the very deepest, coldest part of the winter. As things begin to warm up (hopefully in February), they’ll come out of dormancy, continuing to grow until the spring, when we turn them under to provide soil nutrients to our first crops of next season. And this cycle of feeding the soil and then drawing harvests off it will continue for another year.


Organic Harvest Box

We’re trying something different with the Organic Harvest Box this week. Instead of the CSA-share-for-just-a-week model that we usually use, we want to give you one recipe and all the veggies needed to make it. This week’s recipe is Carrot Beet Parsley Juice. 

beet-Carrot juice in glass on  table

In the Box this week:

  • 5 bunches Carrots
  • 1 bunch Beets
  • 1 bunch Parsley

Click here to order online and pick up in:

  • North Easton at the Farmstand (Tues – Sun)
  • Davis Square Farmers Market (Wed)
  • Brookline Farmers Market (Thurs)
  • Pawtucket Wintertime Market (Sat)

Our Organic Harvest Boxes always full of the freshest Certified Organic vegetables from our fields. This week’s Box is $25.

Carrot Beet Parsley Juice

rory brookwood carrot
Don’t have a juicer? Don’t worry, you can do this with a blender and a fine mesh sieve. This OHB has enough veggies to do a quintuple batch (5x) of this recipe.

5 Carrots (scrubbed and chopped into 1″ pieces, or whatever size your juicer takes)
1 Beet (scrubbed and chopped into ~1″ pieces, or whatever size your juicer takes)
3 Beet Greens
3 sprigs Parsley
optional add ons: 2 Tbs lemon juice and/or one 2″ piece of ginger (peeled) and/or a half cup apple juice or cider (to taste)

fresh picked red beetsIf using a juicer, press each ingredient as usual. Pour over ice or refrigerate immediately.
If using a blender, place all ingredients in the blender and blend until smooth. Then pour through a fine mesh strainer. Use a rubber spatula to press all the juice out of the pulp. Pour over ice or refrigerate immediately.