Recipes

Recipes Featuring Carrots

Recipes

These are historical recipes that we have not put much attention to recently. As time progresses, look for more farm centered recipes or check our recipes on our YouTube channel. We are slowly building them out at that location.

Adas bil Hamod (Lebanese Lentil Lemon Soup)
Albondigas Soup
Asian Style Healing Power Puree of Greens Soup
Asian Style Saute
Asparagus and Ricotta Phyllo Tart
Avocado Enchilada Filling
Baby Greens with Warm Gorgonzola Dressing
Baked Eggs with Collards and Cheddar Garlic Grits
Baked Potatoes Topped with Spicy Vegetable Stew
Baked Squash
Baked Squash Gratin
Baked Zucchini
Baked Zucchini Au Gratin
Balsamic Potato Salad with Summer Herbs
Balsamic Vinaigrette
Barley and Kale Gratin
Basic Italian Dressing
Beet-Top Crustless Quiche
Beets and Pasta
Black-eyed Pea and Sorrel Stew
Braised Lemon Swiss Chard
Braised Mixed Greens with Fresh Peas
Butternut Squash and Apple Bisque
Carrot and Daikon Salad
Carrot Muffins
Celery Salad
Chard Soup with Cream Cheese “Croutons”
Chicken and Strawberry Salad
Chicken Teriyaki over Stir-Fried Vegetables
Chicken with Fresh Basil and Peppers
Chicken, Pasta, and Vegetable Cold Salad
Choose Your Own Adventure Potato Salad
Cilantro, Caper, and Lime Dressing
Collard Greens with Almonds
Colorful Arugula Salad
Coucous with Chickpeas, Tomatoes, and Edamame
Creamy Swiss Chard with Red Kidney Beans
Curried Rice Patties with Tahini Dressing
Extra Beet Surprise
Fire Cider
Fish Tacos
Fresh Greens with Garlic and Oregano
Fried Garlic Scapes
Fried Rice with Bok Choy
Garlic Cucumber Sauce
Garlic Roasted Chicken Breast
Garlic Scape Pesto
Garlicky Brussels Sprouts Saute
Garlicky Green Beans
Ginger Dressing
Greek Baked Zucchini
Green Bean and Mint Salad
Green Eggs (and ham)
Grilled Potato and Carrot Salad
Hot and Sour Soup with Swiss Chard
Hot Marinated Cauliflower
Indian-Spiced Kale and Chickpeas
Jack’s “Very Versatile” Homemade Salad Dressing
Kale and Potato Tarragon Salad
Kale Meal
Kale Soup
Kichidi
Lacto-Fermented Pickles
Leeks Vinaigrette
Lima Bean and Greens Casserole
Litchfield Small Slaw
Manhattan Clam Chowder
Marinated Cucumbers and Tomatoes
Mexican Potato Omelet
Micah’s Chard Pie
Minted Snap Peas
Mustard Greens with Corn, Leeks, and Bacon
Mustard Vinaigrette
October Stir-Fry
Oregano Baked Onions
Oven Fried Zucchini Spears
Pasta with Dark Greens
Peanut Butter Balls
Peppered Pork and Pears
Pesto
Pig Foot Soup to Die For
Poached Eggs in Cilantro Parsley Butter
Pork, Kale, and Bok Choy Stir-Fry
Portuguese Kale Soup
Potato Wedges with Oregano-Garlic Butter
Quiche Crust
Quick Creamed Spinach
Quick Half-Sour Pickles
Rhubarb Sauce
Rick’s Tacos with Garlicky Mexican Greens
Rigatoni wth Pumpkin and Bacon
Roasted Beet Salad
Roasted Glazed Parsnips and Carrots with Orange and Thyme
Roasted Sweet Potatoes and Peas
Roasted Tomato Sauce
Roasted Vegetables
Sauteed Kale with Balsamic Vinaigrette
Scallion Dressing
Seven O’Clock Cucumber Salad
Soy Ginger Dressing
Spaghetti Squash Bake
Spanakopita
Spanish Greens
Special Indian Tomato Sauce
Spinach and Garlic Scape Frittata
Spinach Rice
Spinach Stuffed Chicken Breasts
Spring Greens Salad with Dressing Variations
Spring Turnips with Greens and Raisins
Springtime Pesto
Steamed Asian Greens with Honey Soy Sesame Dressing
Steamed Chard w/ Balsamic Vinegar and Honey
Steamed Greens and Gomasio
Steamed Greens with Lemon and Garlic
Steamed Hot and Sour Hearts of Bok Choy
Stuffed Cabbage Casserole
Sugar Snap Pea Salad with Lemon Mint Vinaigrette
Summer Squash Frittata
Super Simple Savory Chard
Tabouleh with Mint and Pistachios
Tangerine Kale
Tex-Mex Soft Vegetable Tacos
Tomato Potatoes
Tomatoes with Feta and Oregano
Turnip Greens
Two Way Street Beets
Vegetable Lasagna
Warming Winter White Bean and Kale Soup
White Bean and Collard Soup
White Bean and Greens Soup
Winter Squash Bread
Yummy Vegetable Pie
Zucchini Basil Tart
Zucchini Lasagna

Transitions

I suppose that for many, the end of November is not that much different from the beginning of December. But here at the farm the turkeys are dead, the veggies are almost all dead, the chickens are now in their winter house, and the pigs are only with us for 2 ½ more short weeks. Life has lightened up a lot. With it comes more time for me. For about 8 months, every minute of my life has been scheduled. And that is not a bad thing, but to all of a sudden have some space can be scary, at least at first. I suppose it is like this for school teachers who work like the dickens and then have no job responsibilities for 2 ½ months each year.

For me the challenge is to make the most of this lighter schedule to take care of things that got pushed aside or were dealt with only sketchily. I like lots of people around, so spending more time with myself can be a bit of a jolt. It has been all of two days so far! Luckily for my extrovert, folks will be here 3 days out of 7, and for the rest of the time I am starting to look forward to more quality time with Jack, with my sewing machine, the couch, self-education, grandchildren, walks with Skippy and Dingo, phone calls to friends and family, my French horn, and dreaming about next year’s perfect farm. And then there is the book. I have exactly 2 months to write my half of the book for Chelsea Green. Jack has already almost completed his share of it. I am sure that right around March 1 I am going to be wondering where all the time went. I suspect that by the end of next week – our last full week of work, I will be hungrily anticipating that time alone.

Farm Videos From Last Week

The big move for the pigs across the farm on Wednesday

Watch video on Facebook
Watch video on Instagram

Well, perhaps all of that distress was worth it after all!

Watch video on Facebook
Watch video on Instagram

CSA Updates This Week

Fall CSA Now Over

I hope you enjoyed it. I was elated by the amount and quality of the produce we were able to distribute. Things were a bit sketchy last week, but we were able to save most of the remaining field crops before the temperature hit its low of 19 degrees. Soon I will write an evaluation and send it out to you for your response. Thanks again for eating with us in November.

Packing the final CSA

“What do you guys do in the winter, anyway?”

That is the big question that we always get this time of year. For sure, life is easier, but we have just the right amount of work to do as we go down to three days per week. We will finish getting the rock dust spread on the fields and orchard, collect as many more large totes of leaves as possible before the weather turns, and start spreading our 5 big loads of wood chips, mostly on perennials. We will cut and split and stack some more wood, continue with shed repairs and repairs to the electric shock system, clean up the barn, cut down dead fruit trees and get them all mulched, take down some old trellises, and prepare our small fruit for winter. We will also order all of our seeds, update our website, arrange for all of our animals for 2023, complete our certification application, buy fertilizer, and make plans for some enhanced biological homemade teas. Jonathan promises us a new rain catchment system design with actualization in the spring. As the winter moves into its later phase, we will prune all of our fruit trees and berries and start planting seedlings. Hopefully all the above will be accomplished by April 1 so we can hit the ground running in the early spring. 

Join the 2023 Summer and Fall CSA Early

Actually, we will be raising prices for 2023 for both the summer and the fall share, but between now and December 31 you can pay 2022 prices. This provides savings for you and helps us hopefully squeak by with our break-even budget. You can follow this link:

Reserve a 2023 CSA Share

Educational Resources

Winter Cover Crop Killing Strategies

I found this a useful one for those of us who are trying to make the best use out of cover crops in the late fall and winter. NOFA Podcast: https://nofamasspodcast.libsyn.com/

MHOF Meat

Meat Birds Available for Sale

We only have about 6 left for sale. Get them while supplies last. We also have a few packages of chicken feet, but the old layers are all sold out.  https://mhof.net/organic-meat/

Working Shareholders Always Welcome

Yes, you can still add yourself to the MHOF workforce. Starting the first full week of December we are hosting working shareholders on M and F mornings with a modest pay check of 1 dozen eggs, a quart of frozen apple or pear sauce and greens from the hoop houses while they last.

Volunteer at MHOF

Community Opportunities

Circle of Song Concert, December 17, 7 pm, Barre Town Hall

(corner of Exchange and Mechanic). Don’t use GPS as it will take you to the Town offices on West St (122)

We are actually pretty good, and if you come to the concert, you can enjoy Jack’s famous deviled eggs at the end of the concert. Here is our line-up.

  • Esto Les Digo
  • Go Lovely Rose
  • Homage to Ward
  • Mzi Wase Afrika
  • Mary Had a Baby
  • O Magnum Mysterium
  • Regina Coelli

Then we will do 5 sing-along Christmas Carolss accompanied by our house band of 2 flutes, clarinet, 2 French horns, tuba and piano. And finally, we will end with the Hallelujah Chorus. Audience members are invited to go up front and sing with us. Don’t miss it!

Farm Doin’s

It was a short farm week. In 4 days, we made three trips to deliver the turkeys to the slaughter house, got them home and weighed them and returned them to the walk-in, all while juggling the distribution of 77 fall shares which we had picked last week. Then we sold birds and had a special farm stand with vegetables, meat, lard, tinctures, soap, salve and eggs. We slipped a pig move in, collected some leaves, and some of us cleaned the house for Thanksgiving. Special thanks to Luke, John, Melissa, Yojairo, Asher, Jason, Jill, Laurie, Danny, Alex, Paula, Scott, Kerri, Tom, Leslie and Kenny who made it possible to pull off.

The last turkeys on their way out

CSA shares and turkeys in our walk in

John and Melissa boarded up our pig house as they were freezing to death early this week. We also filled it full of a full tote of leaves

Prepping for the big sale

Paula was our Cinderella on Tuesday

Kerri and Paula with their store

Our first Thanksgiving lunch on Tuesday with Bob, an old NOFA friend

Jack, Leslie and Kenny managed the cash register

I hope your Thanksgiving met all your goals. We had a blast!

Julie

Quick Links

Buy CSA
Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder

The Thanksgiving Tradition

In my observation, Thanksgiving is the most practiced tradition in the country. For instance, the heaviest travel day of the year is the Wednesday before Thanksgiving, and Black Friday is the biggest shopping day of the year, the day right after Thanksgiving. It is a big day, and the lead up to it, at Many Hands, because we have raised turkeys for almost 4 decades. Thus, we are a large part of many people’s Thanksgiving tradition. On a personal level, we have been hosting the Kittredge family for Thanksgiving for almost 45 years. That has included crowds as large as forty.

Along came Covid, and one could go on for hours about all the ways that Covid has changed us, our work, our social lives, our health, our socio-economic status, for example. It certainly had a striking impact on the Thanksgiving holiday. Although our sales of turkeys remained strong in 2020 and 2021, so many of our customers were anguished over diminished numbers of guests or no guests at all these years. Our whole farm family went down with Covid right in time for Thanksgiving last year, so we had no guests and instead slept most of the day.

This year it seems that much of the world is coming out of Covid consciousness as Thanksgiving comes in 3 short days. Yet there are many who are taking the more conservative, “better safe than sorry” approach and keeping to much smaller groups of people. I have struggled for a couple of months over the fact that most of the Kittredges won’t be here this year, some because of other opportunities, and some because of Covid. My idea of a good time includes putting on yet one more spread for lots of people, and it was clear by September that our long-held and almost sacred tradition was still not returning in 2022. And now it will be three years that this tradition has been broken. It may never return in its old format. And such is life, with reality as we know it ever changing. We of course have the option of cursing our fate, or moving on in creative ways. There will be some Kittredges coming, however, and we also reached out to three foreign students from WPI to join us this year. We are enthusiastic about having representation from Brazil and Rwanda at our table.

I want to talk about the downside, which is sometimes ugly, of traditions, where most people have family or somewhere to go – notably Thanksgiving and Christmas – but there are many who have no one. We are all aware of the stories of suicides, and of the forgotten who suffer on these holidays. My Christian guilt pains me at these times, as I know that I am not doing as much as I could to reach out to the isolated or lonely in my sphere. I have high regard for those of us who intentionally care for the lonely elders, the folks who are institutionalized, the folks on the streets, to let them know that they are valued human beings. This outreach and support are particularly needed around holidays and we as a society are fortunate to have such conscientious and loving individuals in our midst.

Maybe next year I will find a way to be more inclusive of those without a place to go for Thanksgiving. It is a good goal to set.

In whatever manner you spend this Thanksgiving holiday, I hope it is a blessed one.

Educational Resources

Energy and Equity by Ivan Illich

“Participatory democracy demands low-energy technology, and free people must travel the road to productive social relations at the speed of a bicycle.”
-Ivan Illich

http://www.copenhagenize.com/2009/11/energy-and-equity-by-ivan-illich.html

Thank you, Laurie, for this thought-provoking article.

Health Resources

Root Causes, Rapid Results

This free series might be gone by the time that you see it. It is 7 days of expert interviews on brain health, diabetes, asthma, cancer, fibromyalgia, EMF, and other interesting topics. I have found it valuable to sign up for these free courses to garner interesting tidbits about improved health management. Though you might miss this one, you can get on email lists to receive the next series that will invariably come your way. I learned this week that building strong legs goes a long way toward strengthening your brain function.

https://rootcauses.byhealthmeans.com/daily-event/

Here are some folks you might want to check into from this seminar – Rodger Murphee, Heather Sandison, Beverly Rates, Robin Ray Green, Nathan Crane, Ryan Sternagel, Evan H. Hirsch, Sinclair  Kennally.

Farm Videos From Last Week

We keep the girls in until 11 am because the alternative is finding eggs all over the farm. Being let out each morning is the highlight of our chickens’ days. Then they can focus completely on harassing us and “helping” us with whatever task we are about.

Watch video on Facebook
Watch video on Instagram

Time is getting short for the turkeys

Watch video on Facebook
Watch video on Instagram

CSA Updates This Week

CSA Crops This Week

This is the fourth and final week of the fall CSA

All pick ups are happening on Monday, November 21 at all sites

  • Leek – just 1!
  • Parsley
  • Chard
  • Arugula
  • Beets
  • Kale
  • Lacinato kale or collards
  • Celeriac

These are great in stews or soups. They have the most amazing root system

  • Carrots

  • Lettuce
  • 2 Asians – Tatsoi and mizuna
  • Turnips

  • Cauliflower
  • Potatoes
  • Garlic
  • Onions

Please bring your bags back to your sites, and take your last share home in your own bag so that you can drop off your final share bag. If you forget to do this, you can bring your bags back over the next week to your site. Thanks for taking care of this. We will be sending a final evaluation out in the next couple of weeks.

Join the 2023 Summer Share Early

Not sure if we will raise the price for the shares next year, but between now and December 31 you can pay 2022 prices. This keeps us in good cash flow as we go into the winter. You can follow this link – https://mhof.net/csa-share-options/

Reserve a 2023 Summer CSA Share

MHOF Meat

Meat Birds Available for Sale

The chickens are now in the freezer, so call or email to come buy some.

MHOF Meat

Working Shareholders Always Welcome

Yes, you can still add yourself to the MHOF workforce. Starting the first full week of December we are hosting working shareholders on M and F mornings with a modest pay check of 1 dozen eggs, a quart of frozen apple or pear sauce and greens from the hoop houses while they last.

Volunteer at MHOF

Farm Doin’s

I was elated on Sunday when the Barre DPW’s Jason Pimental dropped off four loads of wood chips for our winter mulching enjoyment!

Focus this week was on getting last week’s fall share picked and then moving on to picking today’s share. The temperature plummeted finally, to where it should be in late November with lows at night in the lower 20’s. We are still able to keep healthy the greens that are in the hoop houses, under two layers of row cover, but field crops have pretty much ground to a halt. Thanks to Wednesday’s crew who picked the rest of the share that we couldn’t get to on Monday and Tuesday. It was raining lightly the entire time, though spirits were high.

Clare washing chard on the back of the truck as our underground water system is now shut down and we do everything from the hydrant

We used up all of our storage containers and moved to garbage bags for packing the kale

Mucking around in the celeriac patch

Some of our proud crew members after completing the picking on Wednesday

The pigs received another move after only 5 days in their new location. They completely plowed up their rather large paddock. Thursday we went through and smoothed out the soil and put down some rye as a cover crop.

We took a few hours on Thursday and Friday to put away a 5-cord load of firewood, and then on the cleaning up the barn for the big turkey sale this week.

Jonathan and John put the last nails in the garage on Monday and Jonathan moved full force into the shed renovation project which he and Jack have been working on. While Clare and I, with the help of Paula and Leslie, are doing fall house cleaning, then Jonathan, Jack, Stu and Luke made great progress on the shed. Luke is here this weekend, and then after a 3-month stint in CA, will be back and on staff in March.

Jonathan and Luke finishing up replacing the rotting back wall of the shed at the top of the driveway.

Our focus this week is getting turkeys slaughtered and sold, and running our big end of season sale on Tuesday from 1-6. Here are items that we will be selling. Even if you didn’t order a turkey, you are welcome to stop by. Come early as we will run out of most everything sometime on Tuesday. Turkey sales continue on Wednesday from 8-noon. Sorry, no reservations. First come, first served.

Items for Sale Tuesday, November 22,
1-6 pm

Eggs – $8/dozen

Fruit

  • Frozen sliced peaches – $6/lb. sold in variable size packages
  • Dried peaches – $12/8 oz.
  • Grape Juice – $12/quart
  • Apple juice – $10/quart

Vegetables

  • Garlic powder – $10/2 oz.
  • Kale – $3/bunch
  • Arugula – $3/bunch
  • Parsley – $3/bunch
  • Lettuce – $3/head
  • Beets – $3/lb.
  • Asian greens – $3/head
  • Cauliflower – $3/head
  • Carrots – $3/bunch
  • Canned tomatoes – $8/quart

Frozen Meat

  • Roaster chickens at around 7- 8 lbs. – $7.50/lb.
  • Old layers – $15/bird
  • Lard – $20/quart
  • Pork stock – $7.50/quart

Personal Care Products (not certified organic)

  • Comfrey salve – $10/2 oz.
  • Hemp salve – $10/2 oz.
  • Calendula salve – $10/2 oz.
  • Lavender soap – $6/5 oz. bar
  • Peppermint soap – $6/5 oz. bar
  • Tincture of yellow dock – $12/2 oz.
  • Tincture of dandelion – $12/2 oz.
  • Tincture of burdock – $12/2 oz.
  • Tincture of holy basil – $12/2 oz.
  • Tincture of Japanese Knotweed – $12/2 oz.- (from the Farm School in Athol)

Julie

Quick Links

Buy CSA
Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder

The Know It All

Yes, that might be me. I have spent my life feeling strongly about many things, and for most of it I have been working on how to get those strong feelings imparted without turning folks off! I interviewed Jack last night to find out how it is to be married to such a person. He was kind. “Well, when you deliver your advice with the right amount of well-considered adjectives, I can usually determine that your advice is intended for my own good, and I welcome it. It is when you go off the deep end and start talking about “energy medicine” or something in that realm, I just don’t listen. Basically, it is, as with all things, in the delivery.” His words put me at some ease that I have been on the right track all these years to have spent so much energy on my ‘delivery’.

I wonder what the impetus is that causes us to want to share our truths with others, sometimes with a sledge hammer, when we feel most strongly about a topic. I have submitted to the knowledge that “Nonviolent Communication” in the words of Marshall Rosenberg, is the means by which I am going to be the most effective in getting my point across. It sure takes a lot of work, especially for a girl who grew up in a family where no one bothered with any pretense when opening their mouths to speak. But maybe one day when I have further improved my skills, I will be able to sit down with Jack and discuss energy medicine peacefully and productively. The possibilities are endless!

Health Resources

Dr. Eric Balcavage with Ari Whitten on Thyroid Health

I really liked this one. I have a 35-year-old goiter and lifelong thyroid problems which I have been working with my entire life.

Recipes

Potato Leek Soup

Watch video on Facebook
Watch video on Instagram

Ingredients:

  1. 1 ½ Tbs butter
  2. 1 small onion, chopped
  3. 2 large leeks, chopped
  4. 3 cloves garlic, chopped
  5. 2 lbs potatoes, peeled and chopped
  6. 1 quart stock or broth of choice
  7. 1 tsp salt
  8. 1 tsp dried thyme
  9. Powdered kelp for serving, if desired

Directions:

  1. Melt the butter in a medium stock pot and add onions, garlic and leeks. Cook over medium heat until softened, but not browned, about 10 minutes.
  2. Add the stock, potatoes, thyme and salt. Bring to a boil, then cover and turn the heat down to simmer for about 15 minutes or until the potatoes are soft.
  3. Puree the soup with an immersion blender until smooth.
  4. Serve immediately and garnish with kelp.

Download Recipe

Farm Videos From the Past Two Weeks

Harvesting and moving carrots and beets into the root cellar

Watch video on Facebook
Watch video on Instagram

Moving pigs

Watch video on Facebook
Watch video on Instagram

Mulching garlic with leaves

Watch video on Facebook
Watch video on Instagram

Arugula and pigs

Watch video on Facebook
Watch video on Instagram

Spreading basalt rock dust

Watch video on Facebook
Watch video on Instagram

Moving pigs again

Watch video on Facebook
Watch video on Instagram

On Friday the laying hens moved into the chicken house and before they moved in we set it up with leaf bedding

Watch video on Facebook
Watch video on Instagram

Making sauerkraut

Watch video on Facebook

CSA Updates This Week

CSA Crops This Week

This is the third week of the fall CSA

  • Parsley
  • Chard
  • Carrots
  • Beets
  • Cilantro
  • Purple top turnips
  • Arugula
  • Garlic
  • Bok choi or Chinese cabbage
  • Lettuce
  • Leeks
  • Collards
  • Kale
  • Broccoli greens

We have been elated on our end with all of the produce that we have been able to provide to our 77 fall CSA shares. We have had a wonderful assortment of fresh green things from the field, and despite numerous frosts, with the help of row covers and also diligent weekly foliar feeding, the crops are still coming on.

We may have reached the end of our luck, however, as this upcoming week looks pretty cold, maybe with some snow, and temperatures as low as 24 degrees by week’s end. We will hustle to get the 4th and final CSA share picked for Monday, November 21 early in the week so that we can have a strong finish.

Leek prep

I hope you enjoyed the lutz beets; we have smaller ones this week with the same fine flavor

That was one glorious week of spinach on week one

We finally handed out the last of our 937 winter squashes last week

Lettuce and Chinese cabbage ready for distribution

Friday morning, we tried to get a jump on Week Three picking as the temperature is poised to plummet. That is Maggie hiding behind Clare.

Paula, Danny and Melissa taking a break on the way back to the washing table

The last of the hakurei turnips and radishes, week one

Better late than never, the carrots are coming in strong for all four weeks of the fall CSA – John and Pete wash them and leeks

Bring Back Your Summer Share Bags

Please save us lots of money and bring back your share bags. You can drop them at your pick-up site over the next two weeks or so. We will collect them, launder them, fix them, and reuse them next year. Thanks for attending to this.

Join the 2023 Summer Share Early

Not sure if we will raise the price for the shares next year, but between now and December 31 you can pay 2022 prices. This keeps us in good cash flow as we go into the winter. You can follow this link – https://mhof.net/csa-share-options/

Reserve a 2023 Summer CSA Share

MHOF Meat

Meat Birds Available for Sale

The chickens are now in the freezer, so call or email to come buy some.

Old Layers Almost All Sold Out

These old gals make a phenomenal chicken stock and the price is right – just $15. We slaughtered on October 30 and now have them available in the freezer.

MHOF Meat

Turkeys All Sold Out

Pick up for those who have reserved a turkey will be Tuesday, November 22 from 1-6 and Wednesday, the 23rd from 8-noon.

Photo credit: Alexandre Chiacchio

Limited supply of lard available now

We have some of our 2022 lard available. It won’t be ready again until early 2023. Still $20/quart. Stop by after checking in for a time, or order it online and we will ship.

MHOF Pork & Lard

Working Shareholders Always Welcome

Yes, you can still add yourself to the MHOF workforce. Starting the first full week of December we are hosting working shareholders on M and F mornings with a modest pay check of 1 dozen eggs, a quart of frozen apple or pear sauce and greens from the hoop houses while they last.

Volunteer at MHOF

Farm Doin’s

We had a very fun two weeks. Highlights were visits by three groups – first Renee Ciulla’s organic farming students who helped us plant our garlic. Next came 4 UMass 2nd year medical students who worked for an entire day. We harvested for the root cellar, moved the pigs, harvested leaves and mulched garlic. Third, a group of Politics of Food students came from Clark to help us pick up and deliver more leaves to the garlic. We finished the task and covered the leaves with hay to keep them from blowing away.

Meanwhile we have been picking very large and beautiful shares for the fall share. And we received 22 tons of rock dust which we were diligently spreading on the pond, north, south and garden fields until the tractor died. We subsequently covered the pile until the tractor can receive a new necessary part. Jonathan and company finished the garage project and he and Jack moved to the shed, which had some rot in back. They are busily rebuilding the bottom portion of the shed and building more shelves inside.

We made sauerkraut just in the nick of time and also froze a late gift of some really nice cauliflower. Thursday, we moved the layers off the field and into the permanent chicken house. They now have free range of the farm and are hopefully going to learn completely how to return to the house at night (a few camped out in the rain Friday night!)

Right now, we are gearing up to end the CSA and manage turkey slaughter and the big Thanksgiving sale on Tuesday, November 22 from 1-6 and Wednesday, the 23rd from 8-noon.

Jill and Laurie help with rock dust spreading on Wednesday last

Julie and Skippy take a rock dust break while we wait for Clare to return with another load

Jonathan and Stu finishing up the garage

Our spinach harvest crew

Clark students enjoying the pigs

Julie

Quick Links

Buy CSA
Buy meat
CSA pick up information
Contact Julie
Products available right now at the farm
Become a working shareholder