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
Community Summer 2014 The Farm at Stonehill Volunteer

Growing Before Our Very Eyes

photo of Golden Nugget and Sakura Cherry Tomatoes - some of the sweet fruits of the season.
Golden Nugget and Sakura Cherry Tomatoes – some of the sweet fruits of the season.

Looking out at the fields at the end of the day today I was struck by the jungle of tomato, squash, eggplant and pepper plants that met my gaze.   Are the winter squash already ripening – the tomato seeds that we planted back in late March now giant plants busily producing delicious fruits in varying hues?

photo of potato harvest
Anna, Christine and Kayleigh harvest potatoes in July.

We are in the fields every day, harvesting, planting and weeding, but it’s easy to forget how these vibrant plants were once fragile seedlings in our propagation hoophouse.

photo of Seedlings growing along in our "propogation house" (formerly called Hoophouse #1) in August - but the view is much the same in mid-May!
Seedlings growing along in our “propogation house” (formerly called Hoophouse #1) in August – but the view is much the same in mid-May!

These seedlings grow up quickly and by mid-August THEY are the ones that dictate the rhythm of the days – for everyone knows that if you leave a productive zucchini plant unattended for even one day the fruits will double in size!

photo of Devin and I make a delivery to The Table at Father Bill's & Mainspring on August 21st.
Devin and I make a delivery to The Table at Father Bill’s & Mainspring on August 21st.

Our days are also guided not just by the speed at which the plants produce their fruits, but by our deliveries to our partners: The Easton Food Pantry (Monday), The Table at Father Bill’s and Mainspring (Thursday), and the Family Life Center (Thursday).  We visit My Brother’s Keeper a few days throughout the week, as they make deliveries to their clients at least three days per week and we like to try to pick and deliver the same day to ensure freshness and maximize nutritional benefits of the veggies for those who they reach.

photo of Devin and I make a delivery to The Table at Father Bill's & Mainspring on August 21st.
A few of visitors from the Old Colony Y visited us on August 20th to pick their own veggies.

We who have been at The Farm all summer have grown accustomed to these rhythms and the full fields, but I have heard from our students who have recently returned from their summers elsewhere that the farm that they returning to barely resembles the one that they left in late April.  It is fun and refreshing to take a look back at images throughout the season to track some of the changes and appreciate the fecundity of the plants that have quietly grown and produced delicious vegetables for us all season.

photo fo Field 2, freshly planted in June.
Field 2, freshly planted in June.

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photo of Field 2 in early August
Field 2 in early August!

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photo of Volunteers plant peas in late April.
Volunteers plant peas in late April.

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photo of Peas starting to grow up their trellises (left) in May.
Peas starting to grow up their trellises (left and center) in May.

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photo of Peas start to flower in June.
Peas start to flower in June.

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photo of Finally time to harvest the peas in late June!
Finally time to harvest the peas in late June!

It’s really incredible to think about the speed at which a zucchini or summer squash produces fruit once the plants mature – I almost feel like you could watch them grow right before your eyes.  Every once and awhile a few plants go unattended for a couple of days in a row, and the resulting zucchini are as big as our crews calves – and more cut out to become Zucchini Parmesan than a side dish of delicate grilled spears.

photo A couple of zucchini that we forgot to harvest for a day or 2!
A couple of zucchini that we forgot to harvest for a day or 2!

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photo of Straight Neck, Djuna, Cozelle, and Zephyr Summer Squash that we picked at the right time!
Straight Neck, Djuna, Cozelle, and Zephyr Summer Squash that we picked at the right time!

One of my favorite places at the moment is the propogation hoophouse where the kale, lettuce, pac choi, and chard seedlings are sharing their growing space with curing Honey Bear Acorn Squash and delicious Delicata Squash.  It illustrates the productivity of the season thus far and the promise of a green and flavorful fall.

photo oPac Choi and Broccoli seedlings share space with Honey Bear Acorn Squash and Delicata Squash.
Pac Choi and Broccoli seedlings share space with Honey Bear Acorn Squash and Delicata Squash.

Another fun place to be is our second hoophouse, constructed through a generous donation by the Class of 1964 and the Harold Brooks Foundation and Bank of America, N.A., Co-Trustee, which we are nicknaming the “growhouse.” It is already brimming with life – healthy tomatoes and freshly seeded rows of carrots and turnips – and within the next couple of months we will replace the rows of tomatoes with spinach and other cool weather crops.

photo of Cucumbers and Tomatoes in the Growhouse in mid-July.
Cucumbers and Tomatoes in the Growhouse in mid-July.

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photo of Cucumbers and Tomatoes in the Growhouse in mid-July.
Tomatoes and freshly seeded rows of turnips in the Growhouse in late August.

Every spring when I look out at our field I feel a bit like a writer staring at a blank manuscript, pen in hand, and hoping that a sudden bought of intense writer’s block does not decide to take up residence in my head.  Thankfully, without fail over the past four season, we start to plan and plant our veggies that will include peppers, tomatoes, kale, onions, eggplants, herbs, lettuce, cucumbers, zucchini, summer squash, flowers and potatoes his year.  Pretty soon we are harvesting, washing, packing and delivering our crops and that worry fades.

photo of Andrew and Chris washing Swiss Chard in July.
Summer Farmers Andrew and Chris washing Swiss Chard in July.

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photo of Summer Farmer Kayleigh ensures that the chard stays cool.
Summer Farmer Kayleigh ensures that the chard stays cool.

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photo of Beautiful Rainbow Chard freshly harvested in July.
Beautiful Rainbow Chard freshly harvested in July.

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photo Summer Farmer Kayleigh ensures that the chard stays cool.
The chard reaches it’s destination: The Table at Father Bill’s & Mainspring.

Once we till in the winter cover crops and plant our first rows of radishes and peas the worry starts fades and we move through the days prepping beds with compost, filling them with seedlings, and within a month or two the fields are filled once again.  And we watch in wonder as the hard work pays off and gives back much more than one could ever expect.

photo of The joy of the carrot harvest - something my summer farmers will be able to attest to!
The joy of the carrot harvest – something my summer farmers will be able to attest to!

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photo of Farm Fridays Volunteers enjoy freshly made salsa from veggies at The Farm after a couple of hours of work on August 29th. Welcome back!
Farm Fridays Volunteers enjoy freshly made salsa from veggies at The Farm after a couple of hours of work on August 29th. Welcome back!

As the cooler nights arrive, we continue to farm, planting crops that will enjoy the fall in the fields or in the “growhouse” as we start to store up images and save seeds to keep us warm in the colder months and well prepared for another bountiful season at The Farm!

photo of Students visit The Farm during their First Year Philosophy Seminar with Professor Megan Mitchell and help to save bean seeds to plant next spring.
Students visit The Farm during their First Year Philosophy Seminar with Professor Megan Mitchell and help to save bean seeds to plant next spring.

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A few small arrangements of flowers for a little summer dinner party.
The colors of summer – captured for cooler weather consumption!
Categories
Community Community Partners Our Vision Summer 2011 Summer Harvest 2011 The Farm at Stonehill Volunteer

11 Volunteers Harvest Over 1100 Pounds of Winter Squash and Pumpkins

photo of Alex and Nick harvesting pumpkins
Volunteers Alex Mello and Nick Howard harvest sweet and nutritious Sugar Pie Pumpkins.

On September 12th, eleven students joined me at the farm to harvest sweet Sugar Pie Pumpkins, and 4 varieties of winter squash.

photo of Nick and Sage
Sage gently tosses a pumpkin to Nick.

  We worked in small teams to pluck, pile and weigh Butternut, Delicata, Carnival and Acorn Squash.

photo fo erin and sean and pumpkins
Erin Cobb, Volunteer Coordinator, and Sean Davenport, a new recruit, have no trouble filling a wheel barrow with pumpkins.

These pumpkins and winter squash are jam packed with Vitamin A, Vitamin C, Potassium, Dietary Fiber and Manganese.

Nick and Sage
Nick and Sage bringing in the harvest.

Roasted, steamed or sauteed, these veggies are delicious, filling and nutritious and definitely signal the final days of Summer and the onset of the Fall.

pumkins in a wheel barrow
Alex gently places a pumpkin into the wheel barrow.

All tolled, we harvested 1120.22 pounds of pumpkins and winter squash. 

photo of Michelle and Jackie
Michelle Kozminski and Jackie Harrow hunt for Carnival Squash hiding among the pumpkins.

Here is the breakdown: 661.38 lbs. of Pumpkins, 216.82 lbs. of Delicata Squash, 228.79 lbs. of Carnival Squash, 64.9 lbs. of Butternut Squash, and just a few random Acorn Squashes (8.33 lbs.)

photo of some harvesters
Volunteer Farmers, Sean, Alex, Erin, Sage, Kayla and Nick, with some of the fruits of the labor.

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Thank you Erin, Brandon, Nick, Michelle, Jackie, Ryan, Sage, Sam, Sean, Alex, and Kayla for coming over to help with the harvest!  With your help we harvested over 1100 pounds of food in under 2 hours!

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photo of harvested carnival squash
Harvested Carnival Squash.
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Just this morning, Beth from My Brother’s Keeper joined me at the farm to pick up a good chunk of yesterday’s harvest. As a result, we hope the sweet smell of roasted winter squash will fill the air in 75 Brockton homes this week. 
The rest of the harvest will be delivered to our other partners within the next week or two, and can either be stored or cooked and eaten the day of delivery.