News and blog

Welcome to the blog.
Posted 5/4/2015 7:51pm by Kevin Overshiner.
Here it is week two and I almost miss a share e-mail. Geez. Brit just made some excellent sushi for dinner with braised mustard greens and baby radishes inside and on the side. Needless to say it was delicious, as many of her extra terrestrial creations are prone to be. Becca and I finished working at the adams st field, where we spread compost for our potatoes and brock. Becca was up to the dance, we use two tractors in tandem as the first tractor scoops soil into the spreader while we roll it out over the field using the second, meanwhile, the first tractor is now chiseling the field following the spread. Sound confusing? We are happy to have this new field, it is different than the soils we have been working at Winthrop and Lovering St. I like noticing the way the soils all react to us differently in how long we've been able to care for them and how we've done in taking care. Winthrop is the eldest, with well worked soils in period of recovery and still producing mightily, Lovering (aka Chicken Brook Farm) is our second field in it's third season and I am looking forward to the compost we were able to give the onions and carrots. Planting onions was an excellent project, we managed to get more than we planned to in and I snuck in an extra 100 feet of fresh Ailsa Onions for my wife, because it's her favorite. Thanks to the coolbot we're in good shape with our root cellar for keeping them fresh. And the newest to us is Adams, plowed and put in cover for 2014 and getting it's first cash crop in 2015 with Broccoli and Potatoes, though I am certain I will have to monitor the suspicious holes in the hill near the road for activity I am looking forward to the experiment with our new spot. We spread compost for the potatoes there because it looked hungry for it. When a field asks to be fed you are certainly punished for not complying. This I have learned from Brittany, if it looks like it needs it, you better fork it over, so we did. Spreading compost is a good task to learn the fields a bit. We need to treat the work differently as a result of it's minor hills and undulations so close to the road, every field has it's own rhythm. I was happy to get it done today because now Brit can lead harvest tomorrow while I get the beds prepped for planting on Tuesday and Wednesday, and doubly glad because the new potato varieties are looking to be a real adventure. That, and we get to fire up the Cub for the first time this season...

Anyway, that's enough for now. It's time to go get Morgan at the train, we're thrilled to have him back for a third season. We feel spoiled having such good friends to farm with.

What's in the share?

Baby Radish - so fresh, so pretty, really super good.
Scallions - we roasted whole bunches on the grill before last weekend's Revolution game with our friend's Chris and Christy, and their hilarious son Graham. Little bit of olive oil and throw them on (with their heads chopped off, we wouldn't want to eat scallion hair would we?)
Spinach - Overwintered from last November, excellent slightly wilted on a pan as a pizza or egg on bagel topping.
Kale - Red Russian, spring kale, goodness to betsy I'm excited, I haven't even sampled it yet, talk about foolish self control.
Bok Choy - Wilted with the baby radish tops they would be a dynamite side to sushi rice, which is outstandingly easy to cook.
Arugula - Fancy Stuff, teeny tiny outrageously tasty morsels, just eat the whole bag while you cross off your name for the pickup.
Mini Head Lettuce - Late Spring means for gourmet greens, I'm serious about this. When normally we'd have medium to mature head lettuce, we have mini gourmet heads that stand out in your salad.

I love the change of seasons.

Try this "recipe" http://www.epicurious.com/recipes/food/views/grilled-scallions-with-lemon-108401

Thanks for reading. Pardon the spelling mistakes, no time! Got to go fetch Morgan still.

Posted 4/16/2015 12:14pm by Brittany Overshiner.

Hello Farm Supporters!

We're so happy it's finally behaving like spring outside, and we've got a lot of catching up to do with this late start to spring planting.  We need some help making improvements to our Education and Community Garden Plot areas and are looking for volunteers to help!

Kids Under 12 must be accompanied by an adult.

Click Here to Sign Up!

or email: bsidway@medwaycommunityfarm.org

Dates and Times:

Tuesday, 4/21, 2:00-6:00pm

Wednesday, 4/22, 2:00-6:00pm

We're excited to complete this phase of our Seeds of Change Grant and be ready for a great growing season!  We hope to see you on the farm.

Posted 3/16/2015 11:16am by Kevin and Brittany Overshiner.

11am - 6pm, March 17th, extra on sale 11am - 6pm March 18th!  

Anyone out there craving fresh greens? There nothing like the crunchy sweetness of a local salad after a long New England winter. We’ve got just what you need.  

Spinach and Claytonia on Sale at Medway Community Farm!

Also: eggs, honey, maple syrup, greeting cards and green t-shirts!  

Claytonia is the PERFECT green to eat on St Patrick's Day (balance out that heavy, boiled dinner!) Claytonia grows wild in California. It’s tolerance for cold conditions make it available outside all winter long in their warmer climate. During the gold rush miners used to eat Claytonia to stave off dysentery and scurvy – it’s got loads of vitamin C! – giving it the nick-name “Miners Lettuce”.  

What could make a better salad ingredient on a holiday themed with green and gold than Miners Lettuce?   Greens will be harvested and stored in bags in coolers in the front entryway of the Farm Community Center – use the honor system!

Spinach is $3 for a ½ lb bag and Claytonia is $4 for a 5oz. bag.

We accept cash or check.   As always, be careful pulling in and out of the farm driveway.  

We need to clear out these over-wintered crops to make room for plantings in our hoop-house for the Spring Share!  

Enjoy! Your Farmers, Kevin and Brittany

Posted 3/14/2015 10:39am by Kevin Overshiner.

 

 
Local pie company, Bushel + Crumb will be offering their unique Pie CSA at Medway Community Farm this summer. The “pie share” offers members one sweet and one savory pie a month from mid-June through mid October. Bushel + Crumb pies feature the highest quality, Massachusetts grown fruits, vegetables, dairy, and grains. Pie flavors and ingredients change with the season and reflect the freshest fruits and vegetables available baked into creative and boldly flavored pies. A taste of the pies you might receive include: 
  • Spinach, green garlic, and goat cheese tart (June)
  • Apricot almond frangipane tart (July)
  • Tomato, basil, and mozzarella tart (August)
  • Cardamom-spiced plum crumble pie (September)
  • Butternut squash, caramelized onion, and sage tart (October)
The share is available in two sizes. Large pies (9”) are perfect for families, with 6-­‐8 generous slices each, while small pies (6”) are just right for singles or smaller families, with 2-­‐3 large slices.
 
For more information about the pie share or to sign up, visit www.bushelandcrumb.com  We must reach 12 shares in order for the pie share to be offered at the farm, so sign up today! And if you're curious how the pies taste, Bushel + Crumb bakers Simca Horwitz and Lauren Wetherbee will be offering a free pie tasting at a Medway Community Farm event this spring. Keep your eyes out for more details.
Posted 3/10/2015 3:17pm by Kevin Overshiner.

Brit and I were outside in our t-shirts today, drinking up some sunshine and appreciating every bit of the balmy 40 degrees we were treated to, hustling trays of onions from the farmhouse, outside to the propagation house, where they will live until getting ready to pop out into the fields. We've built ourselves a germination chamber in the basement so that plants have ideal warmth for popping through the soil. They sit on a heat mat and live inches below daylight deluxe fluorescent light bulbs, which put out around 95% of the sun's total light spectrum. All said they perform well under those conditions. When they're a couple of weeks old they get moved out of the luxurious farm basement into the propagation house, where they no longer sit on heat mats and start to toughen up in new different environment. Our germination chamber is then refilled with newly seeded flats looking for the extra boost.

 

Eventually, when more plants start to fill the propagation house and space is at a premium the onions will be moved outside the prop house, possibly covered by a layer of plastic, but no longer heated during the cold nights. They will further toughen as they are subject to colder nights and more intense wind and sun exposure, they are getting a graduated taste of the elements before being placed in the field, ready to deal with the harsh realities of life as a transplant.


Needless to say I am excited about it, and even more excited for tomorrow’s 58 degree day. Believe it or not this snow is melting pretty quick, let’s just hope it keeps up or it’s going to be a really long spring...

 

oh right, and we've sold all but the last of our fall shares. Pretty excited about that too.

Posted 2/8/2015 11:32am by Kevin Overshiner.

Sign up today for your 2015 PYO flower or veggie shares. You'll visit the farm once a week on the day of your choice (pick the sunny day with a light breeze, or if you are into adventure come out when it's pouring rain!) to pick a pre-designated but flexible selection of either flowers or vegetables. You get a lot of freedom for individual items, you don't have to grow a thing, and it is an excellent outing with your family (though I know members who use it as their moment of zen for the week...).

Thank you for your interest in Medway Community Farm! We look forward to seeing you out there.

The link for the form is here:
https://docs.google.com/a/medwaycommunityfarm.org/forms/d/1RDP3IPkdHztI685lx5lTSd2Yr58seFb806P4RetkZE0/viewform

 

Posted 2/7/2015 4:33pm by Kevin Overshiner.

Well, I just spent the last 20 minutes writing a blog about organization strategies, priorities, thank you notes and the like when something went funky and the window closed. All I wanted to say was thank you to Paul Collord for the new farm computer (which is working fine, the fault is mine) and the plow truck keeping our driveway clear. I look forward to an organized and productive year. Note to self: type blog posts in word, copy and paste to interweb.

We will end our waiting list time slot on Monday when we open shares up to the general public, if there are any left to sell... we're almost sold out sooner than any previous year, so we must be doing something right! Thanks to all our supporters, and if you need help organizing your own life, like we all do, try the Eisenhower Decision Matrix, it's good enough for Richard Wiswall http://www.richardwiswall.com/the-organic-farmer-s-business-handbook/ and it's good enough for us.

 

Posted 2/2/2015 7:14am by Kevin Overshiner.

After we clear the snow off the driveway and greenhouses this morning we'll be opening the shares up to the waiting list, if there is space after that we will open up the shares again to the public, glad to see such enthusiastic response!

Posted 1/19/2015 11:22am by Kevin Overshiner.

Good news everyone! CSA shares are on sale for returning members. Look for an e-mail from Kevin today. New members will be able to sign up starting Monday February 2nd.

 

Just one of many excellent shares from past distributions here at MCF.

Posted 12/8/2014 1:27pm by Brittany Sidway.

MCF is selling Greeting Cards featuring the beautiful photography of Sue Rorke! Share a little of the farm's beauty with friends and family when sending cards! Suitable for any occasion!
They will be sold in packs of 8 cards for $10. Two packs available to choose from, or buy them both!
Cards are printed on 100% recycled paper by a locally owned business. All proceeds benefit our farm and community programs!
Stop by the Farm Community Center at 50 Winthrop St Tuesday 2-7 or Thursday 2-7 to purchase cards!

 

Donate
       
Upcoming Events
Our Sponsors

Whole Foods Market

Restaurant 45

Mirick O'Connell

Creations By Carol

Middlesex Savings Bank

The Greene's Pit Stop

Charles River Bank

Medway Imports

Peak Organic Brewery

Become a Sponsor

Mailing list sign-up