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Community Community Partners Spring 2019 summer 2019 The Farm at Stonehill

A Summer Farmer’s Experience – Alex Smoolca

The Farm's summer crew, consisting of five women and a man all standing together by the hoophouse with veggies in hand
Our summer crew: Assistant Farm Manager Celia Dolan, Louisa Rossel, Alex Smoolca, Olivia Reed, Natalie McDonough and Cassie Pavain.

Hello readers, my name is Alex Smoolca and I am a senior at Stonehill College studying psychology with a sociology minor. I spent this past summer working at The Farm at Stonehill. Upon getting hired I had good expectations for the job because one of my best friends, Natalie, has been working there for years and she always gives the farm high praise. My first couple of weeks I worked with Bridget (my boss the farm manager and now director) and Celia (the assistant farm manager). We spent the first few weeks seeding, planting, and laying down irrigation. I enjoyed my first few weeks.

Little lettuce seedlings growing along in trays in the greenhouse
Little lettuce seedlings growing along in the greenhouse!

Bonding with Celia over hard rock and metal music because, at least to me, Celia (at the time) did not seem like the type of girl who would like that type of music. She is just such a sweet, gentle, kind, and caring soul. She knows a lot about a lot, especially when it comes to farming and the environment, and she’s a lot of fun to work with. She’s very easygoing and one of the hardest workers I’ve met my age. After those couple of weeks, I met my other coworkers Natalie (who I already knew), Cassie, Liv, and Louisa. We worked hard all summer growing, nurturing and harvesting a variety of plants/vegetables: lettuce, cucumbers, squash, zucchini, peas, green beans, a variety of flowers, and more.

Nine small buckets of sweet strawberries from the hoop house and permaculture garden gathered in a yellow bucket
Beautiful and sweet strawberries from the hoop house and permaculture garden!
One of the 3 varieties of open pollinated heirloom corn grown at the farm this year, Glass Gem (from Fruition Seeds), a variety of many reds and yellows
One of the 3 varieties of open pollinated heirloom corn we grew at the farm this year – this one is called Glass Gem and is from Fruition Seeds.
A collection of red, yellow, orange, and pink blooms from the field as summer leans towards fall
Beautiful blooms from the field as summer leans towards fall.

I’m not going to lie being an employee at the farm is hard work. There’s a lot of squatting up and down, digging through dirt, and other physically exhausting activities. Not only that we had to worry about the power of the sun. I would come home some days drenched in sweat and caked in dirt just feeling gross.

Two people sit in the dirt fields to plant delicate squash on a sunny day
Natt and Celia taking care to plant the delicate squash.

However, it was more than worth it. The farm has probably been the most positive work environment I’ve been a part of. My coworkers and boss are always supportive, thoughtful, generous, and relaxed. Some days I would come into work exhausted because of my shenanigans the night before and my coworkers would always help pick me up and brought the best out of me even when I didn’t think I had it in me. Plus, on rough days, Bridget would buy us coffee or let us take breaks when she knew we were struggling. My coworkers, boss, and I had such great banter as well. I’ll never forget the amount of wacky conversations and just weirdness that we all displayed on the farm (especially after losing our minds weeding the watermelons and harvesting potatoes for weeks). Throughout the summer all of us got pretty close and honestly it feels weird to call them coworkers or my boss, not to sound too cheesy, but to an extent I consider us a family.

Five women stand joyously in the dirt fields, arms in the air, as they plant winter squash
Louisa, Elaina, Cassie, Natalie and Celia love planting winter squash!

So, the question remains what did we do with all of our crops? Well the whole point of the farm surrounds the idea of food justice. In the neighboring small city of Brockton there is a serious lack of access to organic/healthy food. Brockton is a they say a food desert. So, to help make this situation better we donate most of our produce to organizations like My Brother’s Keeper, Easton Food Pantry, The Evelyn House, and others that deliver and serve fresh food to those in Brockton who desperately need it. The rest of our produce goes to our mobile markets on Wednesdays. During these days we take our harvest to two separate locations in Brockton and hold a market. The residents of the surrounding area get vouchers to purchase food, so they do not have to use their own money.

Four people sit in the bed of a pickup truck next to five yellow buckets of various veggies, ready to deliver to the Easton Food Pantry
Smoolca, Beth Cronin, Celia and Natt prep a delivery to the Easton Food Pantry in August.
Five people stand, arms around each other, in front of the Mobile Market van parked in a lot
Some of the folks who help make the markets great!
A colorful blackboard menu in front of a market table advertises Farm Fresh veggies for sale, from cucumbers to kale, parsley to cilantro, and more
A nice blend of summer and fall veggies at a market in early September.

The markets can be a lot of fun, but very hectic at times. We can run out of favorite vegetables (like watermelons and corn) and if customers do not get in line early enough the vegetables that they were hoping to buy may be gone by the time it’s their turn in line. Sometimes the customers get impatient if they are waiting in line for a long time, think they are paying too much for their vegetables, or a translator is helping another customer so they have to wait. It’s also a struggle because many residents of Brockton are from other parts of the world and English is a second language so we have to rely on our good friends from the Brockton Neighborhood Health Center to help boost communication. At first, their impatience bothered me, but then I thought about it from their perspective. These people deal with a constant struggle to take care of themselves and their families due to a number of stresses that might include some level of poverty. Every day could be a fight to survive due to lack of food security, and if they can’t seize opportunities like the market to the fullest extent it may be difficult or even impossible to find organic, local, nutritious, seasonal produce that week. However, overall, I’d say the market is very successful and helps every customer that comes to our tent.

The summer Farm crew of six enjoy some delicious vegetarian dishes at the end of season farm potluck, sitting at a wooden picnic table underneath the shade of the trees
Our summer crew enjoy some delicious vegetarian dishes at the end of season farm potluck.

I am grateful that I had this opportunity to work at the farm. I’ve made some great friends and learned a lot. I am sad summer has come to an end and my last year in college has started. However, Bridget has rehired me to work on the farm during the year so I will continue to be working throughout the school year. Not going to lie it’s going to be tough to balance applying to grad school, playing rugby, doing schoolwork, and working a job on top of that. However, I think that my job at the farm will help me get into a good routine and a nice way to take a break from the stressors in my life. I’m excited to see what else I’m going to learn and experience in my coming months on the farm.

 

 

Categories
Spring 2019 The Farm at Stonehill

A Snowy, Sleepy Farm

At this time of year, with snow layered over cover crop and around the hoop houses, The Farm looks as sleepy as ever.

A circle of benches with snow sitting on top and a snow-surrounded hoop house in the background. Grey snow clouds in the sky give a foreboding appearance.
Although this area may not seem warm and welcoming right now, we anxiously await the time when volunteers will gather here in the spring to learn about The Farm.
Snow has been shoveled aside to clear a path to The Farm shed and hoop houses. A blue clear sky promises spring weather soon.
These snow-surrounded hoop houses will soon be a home for seedlings and sprouts!

The two hoop houses are surrounded by a layer of snow as they are slowly but surely shoveled out

The white Mobile Market Van with deep snow on its roof
The Mobile Market Van waits out the winter until our first Market in June!
Large orange tractor resting in the hoop house for storage.
It’s quite possible that our tractor may be the warmest thing on The Farm right now! Nestled in one hoop house to stay out of the snow, it sleeps until the first field is plowed in the spring.

And Zuri is just as sleepy as the rest of The Farm!

White dog yawning in The Farmhouse
Yawning Zuri, The Farm’s happy (but sleepy) hound.

Despite the deep snow settled like a blanket on The Farm, we are anticipating spring and the new growing season that will come with it!  We’ve begun preparing for our ninth (!!) season, hosting our first “Farm Friday” volunteer hours last week.  Seven volunteers joined us in the greenhouse behind Shields Science Center before leaving campus for spring break and helped to plant onion and snapdragon seeds.

A group of six smiling volunteers pose in the greenhouse after helping to plant seedlings
(Left to Right) Marissa Beachell, Daniel Farnworth, Natalie McDonough, Brett Smith, Jillian Tavares, and Celia Dolan.

In addition to the first planting of the season, we have been keeping busy in other ways at The Farm.  At the end of February, we visited Caffrey Towers in Brockton and had lots of fun with our partners at Brockton Neighborhood Health Center and UMASS Nutrition Education Program.  Keryn from UMASS NEP cooked a delicious Haitian soup with a wide array of vegetables, including potatoes and onions from Langwater Farm.  Participants enjoyed the soup and took home a bag of ingredients to make their own bowls of this yummy dish!

A pile of Campus Farmer Summit bags holding the soup ingredients.
Soup ingredients were gathered in bags for participants to recreate the soup they’d tasted.

We welcomed Celia Dolan in mid-February as the new Assistant Farm Manager.  She graduated in December with an environmental studies degree, business minor, and a passion for sustainable agriculture.  After volunteering and working at The Farm since her freshman year, she was honored to accept this position upon graduating a semester early.  She is excited to work with Bridget and the volunteers who make The Farm the inspirational place that it is!  While keeping up with the usual winter farm duties, Celia and Bridget are planning a seed saving garden to nurture heirloom seeds and the stories that they hold.  Celia spoke on a panel at SEMAP’s Annual Agriculture and Food Conference about The Farm’s efforts to Grow for the Greater Good and described plans for the seed saving garden.  Just as she was a voice for The Farm on the panel, Celia is happy be the voice of The Farm on this blog post and more posts to come!

Assistant Farm Manager, Celia Dolan, holding a heart-shaped potato in the dirt fields
Celia hopes to share her love of farming and food justice with volunteers. Apparently this potato has similar aspirations!

Bridget and Celia look forward to a new season at The Farm.  We hope to work with you soon in the spring weather, when the snow has melted and The Farm begins to awaken.  Until then, we remain ever-hopeful that sunshine and warmth are around the corner.  Stay happy and healthy, friends!  ~Celia

Categories
Community Summer 2017 The Farm at Stonehill Volunteer

Melissa Mardo – Learning By Doing

A woman stands at the open back of the Mobile Market van to help pack it up with produce and spread the word
As a Farm and Mobile market Intern, Melissa often helped to pack up our van and spread the word about our Mobile Market – and how to prepare healthy and delicious meals with our produce.

I am so grateful to have spent four years volunteering at The Farm At Stonehill and two full summers as an intern. Each day there was a new experience, new plant ready to be harvested, and a new lesson to learn. There are three stories that stand out to me from the summer.

A bunch of students pose with Farm workers and a yellow bucket full of the beans they helped pick at Camp Shriver
Happy bean pickers – participants in Camp Shriver!

Every summer, The Farm At Stonehill hosts Camp Shriver kids that attend a camp on Stonehill’s campus. There is a new theme each year such as composting, planting, etc. and the kids get to visit the farm each week and help with harvesting. One week kids came to harvest green beans, which is back-breaking work and seems never ending. The entire group was so excited about the size of the green beans they had handfuls of beans they were putting into our bins. Some kids had eaten green beans before, others had never seen the plant, yet all of them were willing to try this mysterious new vegetable and they loved it! We had to fight with these elementary school kids not to eat all the green beans in order to weigh the harvest before they could take some home. I’ve seen kids go crazy for candy, but it was so rewarding to see their genuine excitement over vegetables.

Three women in matching shirts stand ready for customers by a table of yellow buckets full of broccoli and leafy greens under a white tent by the Brockton Neighborhood Health Center
Michelle, Jackie and Melissa are ready for customers to arrive at our 63 Main St. (Brockton Neighborhood Health Center) location in late June.

This summer we geared up for the second year of our Mobile Market and launched a new location at an assisted elderly home. Just like with the campers, these residents could not contain their excitement each Wednesday afternoon when our van rolled up with fresh fruits and veggies. We were greeted with happiness, curiosity for our new weekly vegetables, and inundated with thank you’s. Each week there was one woman who visited our market stand telling us the recipes she created the previous week from the produce she bought from the market. I was so thankful to see her each week, and hear her story (and recipes) about how the farm’s produce impacted her directly. I’m used to seeing The Farm truck drive off with veggies to be delivered to our partners, but I don’t often get to talk with the people who eat them.

Rows of plants growing through the layer of biodegradable plastic, covering long adjacent beds stretching across the Farm
Farming is a lot of work – but it is rewarding!

Finally, I’m so happy I’ve had the opportunity to be able to work in nature. To measure my success from the day based on how much dirt I had piled up under my fingernails. To remember how many zucchini I harvested based on the red scratched on my legs from the leaf prickles. To have my back ache in the evening because I spent the morning picking strawberries. Not everyone gets a work day outside in the sun (and rain), moving around instead of seated at a desk, and able to breath fresh air. I’ve spent so many years learning inside at a desk in a classroom, that the farm was one of the first learning experiences I had outside of four walls and learning by doing. I am passionate about experiential learning based on how The Farm has impacted my learning experience and so many others. I encourage you all, to spend some time outside and see who you can meet and what you can learn out there.

 

Three young children hold small buckets as they learn the joys and hard work of farming in the leafy green beds
Come on out to the farm this fall and next season to join us in the field and learn more about the joys (and hard work) of farming.
Categories
Community Summer 2017 The Farm at Stonehill Volunteer

Jackie – Growing a Land of Thriving Fruits and Vegetables (at the farm and at the market)

A woman helps to harvest some of onions mid-season, holding one above a yellow bucket
Jackie helps to harvest some of our onions mid-season.

I first visited the farm at Stonehill during my sophomore year. I had the opportunity to take a course that focused on sustainable agriculture which was quite helpful for my environmental science major. At the beginning of the course, which was taught by Stonehill’s Farm Manager, Bridget Meigs, she asked that we all attend volunteer hours at the farm. Throughout the fall semester, I watched the farm transform as we pulled stakes out from where tomato plants had once thrived and removed dead plants from a row which had once produced beautiful vegetables. After removing and pulling and cleaning, I decided that I wanted to see the farm return to its lively glory, a land full of thriving fruits and vegetables.

Four people work together to plant seedlings and hand-lay black plastic over a bed, in order to bring the fields back to their productive bounty
Planting seedlings and hand-laying black plastic – to bring the fields back to their productive bounty.

Towards the end of my sophomore year, I heard that Bridget was searching for summer interns to assist her at the farm. Thankfully, I, along with three other undergraduate students and one Stonehill alum were given the opportunity to work alongside Bridget and each other to achieve the mission of the Farm at Stonehill. As part of the Mission Division of Stonehill, the farm was established in response to food access issues in the Town of Easton and nearby City of Brockton.

Five people gather with their arms around each other to reflect the work they did together as a Mission Division Team
Michelle, Jackie, former VP for Mission Father Jim Lies, Alex and Celia pause to reflect on the season and all of the beautiful produce we have grown and distributed together as a Mission Division Team!

Following Bridget’s Sustainable Agriculture course, I was better equipped with the knowledge of food security, food justice, and simply how our food is grown. Working at the farm gave me the firsthand experience to apply everything I had learned throughout the semester. I was able to help grow, harvest, donate, and sell the produce grown at the farm. Before working at the farm, I never realized how much work really had to be put into growing our food. Now, when I walk around the supermarket and see the produce aisle, I tend to stop and think about how exactly it was grown, whether or not it is certified organic, and where it came from.

Three yellow buckets begin to fill with various green veggies dumped from a burlap sack
Some of the harvest ready for delivery in July.

 

One of my favorite parts of working at the farm this summer was being able to help at the Mobile Market. I was able to work directly with people who struggle to maintain food security in the surrounding community. Week after week, I started to recognize those who religiously came to our market, and learned that many of those who did come depended on the produce we grew for something fresh and healthy. Another thing I loved about working on the farm was harvesting. After every harvest, I would look at my fellow farmers and tell them how much satisfaction I felt knowing that my hard work was part of the reason the produce came to be.

People gather to look at baskets of produce along tables at the Mobile Market
Loving life at our weekly Mobile Market!

Although the summer has come to an end, my work at the Mobile Market and my new knowledge of food and agriculture continue on. I am so thankful for this opportunity and cannot wait to see what comes next.

Two women crouch down and smile in front of two colorful arrangements of harvested flowers that they worked hard to put together
Michelle and Jackie – after some time harvesting and arranging our pollinators’ favorite crops – flowers!

 

 

Categories
Summer 2017

Guest Post: Michelle – The Power of Choice

Michelle David (2017) has been working at The Farm since her freshman year as a volunteer.  We are so lucky to have had her on our team as the Assistant Manager this season. A natural leader with a ready smile and a great work ethic, we are so thankful that she has been able to join us for two seasons in a row.  Below she shares a bit about her time at The Farm over the past 4 years. Enjoy!

A woman kneels with her hands on a yellow bucket of dark harvested "All Blue" potatoes
Michelle with some of our “All Blue” potatoes – post harvest happiness!

The Farm at Stonehill has been a part of my Stonehill experience since freshman year.

 

I first came to the farm as a new freshman, looking for a way to get involved and make new friends.  Little did I know that I would fall in love with the mission of the farm, and find myself as a regular volunteer, a summer farmer as a rising senior, and again now as an alumnus.  The Farm has become a home for myself, where I can see with my own two eyes how much good can come from a small piece of land when people who care about environmental and food justice work together.

Five people gather behind a table at the market to sell yellow buckets of various veggies at the Brockton Neighborhood Health Center.
Melissa, Cris, Jackie, a nutrition educator from UMASS extension and Michelle (left to right) set up the greens at our 63 Main St location at the Brockton Neighborhood Health Center.

As an English major at Stonehill, I was often times asked why I had taken such an interest in the Farm and agriculture as a whole.  The answer was always fairly simple for me: as someone who eats food, I should be concerned about where my food comes from, how it is produced, and how its production affects others.

A couple of the Farm workers show their smiling faces on a busy day at the market
Michelle is an excellent planter, grower, harvester and people person (at the farm and at the market!).

This summer, I have had the privilege of working more closely with the Mobile Market, which brings fresh produce to two different locations within Brockton.  The market has become one of my favorite parts of the week, as I get to actually meet with the people who receive the crops we grow each week.  I feel the recent addition of the mobile market provides something more that we could not provide by donating all of our produce: the power of choice.  The mobile market provides the opportunity for people to actually choose what they want to eat, and to be able to purchase nutritious food at a reasonable price, rather than receiving donations, which can be quite liberating for people.

A close up on some of the yellow trays of fresh veggies for sale at the market, marked by a blackboard sign with colorful chalk
Farm Fresh Veggies at The Mobile Market!

Overall, I feel that my time at the farm has helped shape who I am today.  I appreciate the natural world around me more than I did before starting to volunteer at the farm.  I have also grown an appreciation for all people who work in the agricultural business, as it is hard, laborious work which often times goes unrecognized and unsupported.  I am also much more aware of my role as a consumer, and the power that I hold in my purchases.  When shopping, I often take into consideration how the food was grown (organically, sustainably, or conventionally) and where it was grown in order to understand how the food I purchase effects communities around me and future generations of people.

A woman sits proudly among colorful bouquets on the shed floor
Michelle is also now one of the main bouquet makers at The Farm.

As I prepare myself to move away from Stonehill, I hope to take what I have learned at the Stonehill Farm and bring it either into my future work, or at the very least into my future home, and to continue supporting organizations that work to ensure that all people have access to healthy food.

“Almost certainly, however, the first essential component of social justice is adequate food for all mankind.” – Norman Borlaug  

A few large yellow sunflowers light up the fields
Sunflowers brightly decorate our fields – attracting pollinators who pollinate our crops and also attracting smiles from the crew and visitors to the farm.
Categories
The Farm at Stonehill

Summer 2017 is Here!

A few bright yellow sunflowers held with some other smaller, duller ones
A few of our glorious sunflowers.

It’s been an incredible start to the 2017 season. As usual, we are blessed with a positive and hard working crew.  This year’s crew members include Michelle David, Melissa Mardo, Jackie Lerner, Alex Pica, Gianna Desrochers, and Celia Dolan.  In addition, Brian Kennedy, C.S.C. – a Holy Cross Seminarian – is joining us for the month of July.  We are not always all at the farm together, but when we are there is a festive and productive feeling in the air (weeds weed themselves — ha ha, I jest —  but the truth is that a lot of hard work gets done and miraculously the crew keeps smiling). I feel very lucky to have them! I will take the time to introduce each of them more over the next couple of weeks.

The second hoophouse is filled with tall leafy cuke plants growing up trellises
Cukes growing up their trellises in Hoophouse 2.

One of the reasons for a successful start to the season is our supportive VP for Mission, Father Jim Lies. For the past few years, we have felt his strong support in so many ways and it has allowed us to grow and thrive. He has been with us every step of the way as we cultivate our living classroom by adding the Mobile Market, welcoming groups to the farm, taking good care of our soil, and growing biodiversity along with nutritious and fresh produce for our community partners.  We will miss him, but wish him the best of luck as he starts his new position in London with Notre Dame.

Two people pose alongside some beds of plants in the Farm

Good luck in London, Father Jim! We will miss you!

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This remainder of this post will share just a few things we have been up to. More to come soon!

At The Farm:

We have already harvested and delivered ~1,500 pounds of veggies this season.

We are harvesting zucchini, summer squash, cucumbers, kale, kohlrabi, scallions, pac choi, lettuce, basil, other herbs, peas, a few cherry tomatoes and beautiful flowers (see link below to order your bouquets)!

In the Community:

Our markets at BNHC are going well! Going forward we will offer a market every Wednesday from 3-4:30 and alternate between 63 Main and 1380 Main.

A poster advertises the Wednesday afternoons, 3:00-4:00 time slot for "The Farm at Stonehill Mobile Market" with a series of dates and locations above pictures of various veggies
Mobile Market Dates, Times and Locations.

Brockton’s Community Garden Network!

Thanks to the hard work of our Brockton’s Promise Americorp Vista, Sara Morris, the community garden network in Brockton has been strengthening! Please visit: www.brocktonspromisegardens.weebly.com (co-created by Sara and Jackie Gorman) to check out sites and resources for effective community gardening.

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Flowers

Would you like some beautiful flowers? To order your small: $5 (10-15 stems), medium: $10 (~25 stems) or large: $15 (~35 stems) bouquet click here or email: bmeigs@stonehill.edu

A collection of purple and white flowers mixed together to make beautiful bouquets
Flowers abound!

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Find The Farm at Stonehill on Facebook and “like us” of follow us on Instagram (#thefarmatstonehill) to stay connected to Farm happenings.

The Farm at Stonehill is a community effort and we invite you to stop by to visit and lend a hand.

Categories
Community Summer 2016 The Farm at Stonehill Volunteer

Mobile Market, Fall Crops, Volunteers and more

This Week at The Farm…

At The Farm…

RA, MSM and ABS leaders

Our RA, ABS, and MSM volunteers helped out on Tuesday!

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We are welcoming RA, MSM, and ABS student leaders to help with some projects in the fields including weeding onion beds, removing black plastic, weeding raspberries, and planting greens in the hoophouse.

We are planting a late succession of squash and cukes in the field and in hoophouse 2 and caring for our kale and lettuce seedlings in hoophouse 1.

We are making the last of our flower bouquets are we start to harvest winter squash and melons in earnest.

In the Community…

Our Mobile Market was featured in the Boston Globe South!

Many thanks to Martin and Marie (our behind the scenes team!) for working with journalist at the Globe to share information about this new project of our farm with our surrounding community.

mobile market

Tim, Father Jim and Sara pause for a smile at the Mobile Market.

Father Jim visited us at our Mobile Market and chatted with some of the clients enjoying the market!

We continue to deliver veggies to our Community Partners!

delivery

Emily and Pat made our deliveries today to MBK, The Table and the Old Colony YMCA.

VOLUNTEER HOURS

Farm Fridays are Back!

Come see us tomorrow, Friday, August 26th from 3-5pm.

Categories
Winter 2016

Five Years and Growing Strong

Zuri and I visited the farm - Friday, February 5th.
The fields are bundled in a layer of white insulation – Zuri welcomes the snow on February 5th, 2016.

It is a wintery day in Easton, and as the wind whips and snowflakes fly past the window, I fill my cup with hot tea and my head with vibrant images of our farm on warmer days.

It is hard to believe that 2015 was already our fifth season, and our production (exceeding 15,000 pounds), new programs (the Mobile Market), increase in use as a living classroom (more professors and students learning at the farm), and growing family (volunteers and community gardeners) illustrate a clear shift from “chick to fledgling” stage in our development as a farm community.

Our seed order is almost complete and plans for our next season abound, but pausing to reflect on the past five seasons, I’m amazed at how our farm continues to thrive and extend its reach into Brockton and Easton.

Bringing in a healthy garlic harvest with helpers Christine, John, Michelle and Melissa, July 2015.
Bringing in a bountiful garlic harvest with helpers Christine, John, Michelle and Melissa, July 2015.

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Tim and Alana help to polit our Mobile Market - Fall 2015.
Tim and Alana help to pilot our Mobile Market – Fall 2015.

This season we forged new relationships in the community and entered new territory when we piloted our Mobile Market this fall in the parking lot of Trinity Baptist Church and The Family Center (1367 Main St).  Starting on September 16, 2015, and for the following six weeks, we drove our farm truck to this address and set up a veggie stand.

partnering up with UMASS Nutrition services - Ratatouille
We enjoyed partnering up with UMASS Nutrition Services who prepared ratatouille from our veggies and shared the easy and healthy recipe with customers who could then purchase all of the necessary fresh ingredients from our market to make the dish.

This program, supported by a $5,000 grant from Project Bread, allows us to partner more closely with organizations like UMASS Nutrition Services and sell some of our organic produce at or below market prices directly to consumers in parts of Brockton that lack easy access to healthy, fresh produce.

Mobile Market Sprinter Van donation.
This Sprinter Van, donated by Stonehill parents Craig and Lisa Hyslip, will become our Mobile Market van during the 2016 growing season.

Thanks to a generous donation of a Sprinter Van from Craig and Lisa Hyslip, we will be able to transport our veggies to our Mobile Market locations in an environment that protects them from heat, rain, and other kinds of conditions that can impact freshness.  We are currently working with students and staff in Stonehill’s Marketing Department to create a colorful, festive logo that conveys the bounty and health the market will bring wherever it goes!  We will share market dates, locations, and times by the springtime – we are hoping to offer markets two days per week at two different locations.

1 of our 4 main partners
The Easton Food Pantry receives about one-quarter to one-third of all of the produce that we grow at The Farm. I always enjoy dropping off our veggies to Glen on Monday mornings.

As always, we will continue to donate the majority of our produce to our four main community partners: The Easton Food Pantry, My Brother’s Keeper, The David Jon Louison Center of the Old Colony YMCA and The Table at Father Bill’s & MainSpring.

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Our farm thrives because of the energy brought in by our visitors – the students and staff who volunteer, the insects that pollinate, and the classes that come to learnand the gifts of the farmnew friendships, honey made from the nectar, and knowledge learned through experiences.

some fall harvesters!
It was such a productive year – here two volunteers help to harvest produce and keep Zuri company (or course!) on a warm October afternoon.

This season, six faculty utilized The Farm as a space to teach about sustainability.  Disciplines included Philosophy, Political Science, Art, Environmental Science, Eco-spirituality and Ecology, and the farm hummed with the energy and activity that these classes brought to the fields.  In a Learning Community called The Origin of Resources: From Farm to Studio, co-taught by me and Candice Smith Corby, our students learned about sustainable food production and how to create natural pigments and dyes from some of the plants growing at The Farm.  With this course, more than any other I have had the opportunity to teach, I learned and subsequently taught about how to preserve the flavors and the beauty of the harvest.  This learning occurred in the fields in the company of Candice, our students, and through the teachings of generous guest teachers like Chef Geoff Lukas and Farmer Linda Reinhardt.

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 These relationships serve to increase my hunger for knowledge about how to sustainably grow food to increase food security, to maintain healthy, biodiverse landscapes, and to understand and celebrate the traditions that support these kinds of connections with the land.

preserving the harvest
Melissa, Madison and Tori prepare tomatoes for a “tomato conserva” under the guidance of Geoff Lukas at The Farm in September.

A relationship is growing with the land that surrounds our production fields.  We often see monarch butterflies in our fields, pausing in the flower beds before moving on to an abutting field to find their beloved milkweed.

Milkweed thrives in the fields behind The Farm - reminding us that our 1.5 acres is a part of a biodiverse mosaic of habitats.
Milkweed thrives in the fields behind The Farm – reminding us that our 1.5 acres is a part of a much larger ecosystem comprised of a biodiverse mosaic of habitats.

We have also witnessed the hue of the honey produced by our bees deepen over the course of the season.  We know this is because they tend to visit more goldenrod in the fall months.  With the long, warm fall this past season our bees were so productive that Best Bees of Boston was able to harvest and provide us with over 75 pounds of honey from our hive!

Our honey made a nice holiday gift - allowing members of the Stonehill community to enjoy the benefits of local, raw honey!
Our honey made a nice holiday gift – allowing members of the Stonehill community to enjoy the benefits of local, raw honey!

  It is our hope that the bees also enjoyed the flowers that we planted in our fields and that also served as bouquets for staff and students – as well as two brides who chose our flowers to help them celebrate on their wedding day.

wedding flowers late August 2015.
Here is one of the bride’s bouquets that we created in August!

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While productivity of our crops and activity in the fields certainly slows during the colder months of the year, I am pleased to report that spinach planted in our second hoophouse in October is thriving.  We will continue to explore other methods of season extension (utilizing more high tunnels, production of micro-greens and maintaining the TowerGarden on campus) in order to learn about the optimum conditions for sweet, nutritious crops at The Farm.

Spinach Harvest - February 1, 2016.
Jake Rafferty (2016) helped me harvest some spinach on February 1, 2016.

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10 pounds of luscious spinach from 3 rows in Hoophouse #2.
Here are the 10 pounds of luscious spinach that came from the three rows pictured above.  They were bagged and donated to My Brother’s Keeper that morning.

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I have come to believe that the success of a farm is tightly linked to the people who choose to spend time elbow deep in the dirt in many different kinds of weather.  In our fields each summer I am always impressed by my hard-working and dedicated summer crew and during the school year it is common to welcome twenty to thirty volunteers to work the fields every week.  I am so thankful for all of their hard work and also for my growing ties with other local growers like my friends at Langwater, Round the Bend, Brix Bounty, Freedom Food Farm, Tangerini’s, and Second Nature Farm. 

so many upbeat and hard working volunteers - the key to our farm's success!
so many upbeat and hard working volunteers – the key to our farm’s success!

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Shoveling out Hoophouse 2!
Madison and Emily met me at The Farm on February 5th to shovel out our hoophouses.

I feel lucky to know that students like Madison and Emily will be ready to meet me when the snow and wind abate – to shovel out the hoophouse once again – and pretty soon plant seeds for the 2016 season!

snowman with a radish nose...
Once the shoveling was done, Maddie and Emily created this little guy to watch over the fields for us until warmer days returns!

Over the past five seasons, I have come to learn that these students, the faculty and staff who teach and volunteer at the farm, the folks who receive the produce we grow, and the other local farmers and farming networks ARE The Farm at Stonehill.  

I have learned so much from you all and I cannot wait to see where we go from here!