News and blog

Welcome to the blog.
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!

 

Posted 10/28/2014 2:21pm by Kevin Overshiner.
Good Afternoon Fall Share members,

Our every-other week distribution continues as planned on Tuesday and Thursday. Thank you for your cooperation as we fine tune the indoor space for your veggies and for gracefully working around our small parking lot here up by the house. Looks to be a dry week this week, dodged a bullet by skipping last week, we received at least 4-5 inches of rain here at the farm.

Exciting share this week! Lots of great stuff, some of it stores and some if it needs to be eaten fresh, sooner than later. We'll start you off with the list.

Lettuce -  red sails, a delicious variety, goes very nicely as beet salad company with goat cheese
Arugula - obvious favorite is on pizza, but goes great in a pasta, let the heat from the noodles wilt the greens to retain just enough of it's excellent flavor
Spinach
Tomato - our last remaining two-bite tomatoes, quartered they go great with pastas or as your last fresh salsa of the season
Bunched Greens - kale/chard/escarole/bok choy choice
Carrots - great in everything. I like to peel them and slice them up with cabbage and onions, make a fresh slaw and eat them right away. the leftover slaw makes a great pre-mixed stir fry option for throwing in a wrap or soft taco for lunch
Peppers - 
Mini Peppers - don't confuse these with the hot peppers, mini sweet peppers make a great snack food, I eat so many of them I am surprised they make it to your shares
Sweet Turnips - lightly roast the roots and stir fry the greens or whatever inspires you, many fun things to do with these
Onions -  
Potatoes - 
Butternut - nice medium sized butternut for single uses, there are a zillion butternut recipes out there waiting for you
Beets - roast them, let them cool, peel them and stick them in the fridge. makes it easy to have a super salad ready at any moment
Cabbage - slaw, stir fry, soups, kim chi, bowling, whatever!

If I am ever overwhelmed by a vegetable and I need to eat eat it soon, I just google "_____ recipe" and i almost never fail to come up with something i like. That, or it goes in a quiche.

Excited to keep you guys in vegetables up to Christmas this year, looks like you'll be eating well, no noticeable major shortages to speak of.
Posted 8/21/2014 7:53pm by Brittany Sidway.

By: Jeff Vendetti (Marketing Summer Intern)

Medway Community Farm, much like a community, relies on the help of others. Marcia Coakley and Deby Carlson very recently took the time to make incredible donations that will help MCF now and in the future. Marcia Coakley donated a stepping stone for the farm stand, and Deby Carlson donated reusable bags that have the Medway Community Farm logo and name on them. Deby and Marcia were willing to do an interview with me to talk about their donations and their MCF experiences.

Jeff: What does “community” mean to you?

Marcia: I’ve been interested in and working with communities for over 40 years, in food coop settings and cooperative farming communities (help your neighbor with gardening, haying, animal husbandry, butchering, barn raising, house building, and more). At various stages, community has also meant artist cooperatives, dance and music cooperatives, and generally any gathering of folks working for a common mission for a better environment and creative endeavors for each, and for all.

Deby:  I would say community means everyone working together for the greater good.  

Jeff: What got you involved in working with the farm?

Marcia: We had been CSA members of other area farms in nearby towns and were especially pleased with the town’s moving forward with the creation of and vision for the MCF, right here in Medway. My husband, Dennis, is from Medway, and he came to open his chiropractic practice here in the 1983. We have watched each local farm close and land turn into neighbohoods. The face of Medway has changed…so it’s really important and delightful to see the growth and success coming of efforts to establish this new model for local produce with what has become enthusiastic community support and encouragement.

Deby: I started bringing my children to Shady Oaks Farm 25+ years ago to see the cows in the field across the street and in the barn.   And then buy chocolate milk.  I also would bring buckets in the trunk of my car so I could pick up the fresh manure too.  I was so pleased when the town of Medway decided to keep the land for farming instead of allowing it to be sold for building homes.   My friends Carol and Randy Collord are very involved with the farm and I wanted to help in some way.            

Jeff: What is your favorite part of the farm?

Marcia: Not sure what you’re imagining as the parts (actual physical section, or function, or aspect of outcome of MCF’s vision for education and outreach…etc.?) I am particularly interested in expanding folks’ understanding and appreciation of better health and happy experiences from eating the nutritious and varied fruits and vegetables from the farm. I love sharing delicious and creative cooking and eating inspiration that helps to develop that appreciation.

Deby: The land is being used the way it is supposed to be used.  

Jeff: What is your favorite MCF memory?

Marcia: Not any one answer…so many great moments and experiences. ?????    - Volunteering, solo at the farm, on beautiful early spring mornings, venting the greenhouses, and tending the animals, hanging with the goats/giving them fresh hay treats.    - Farm to Fork dinner    - Getting the farmstand stone step set…so CSA pickups and stand sales are more accessible  

Jeff: What is your favorite vegetable the farm grows? Why?

Marcia: I love everything…except cilantro (I’m one of those folks who is genetically predisposed to find it distasteful, sad to say). I love kohlrabi, red peppers, and spinach…and am extra thrilled with things I don’t usually grow (much) in our home garden.  

Jeff: What motivated you to make some form of donation to MCF?

Marcia: It’s a way of life…looking out for ways we can contribute and make things better, and help move extra things along that others can make great use of.

Deby: I heard they were looking into options for the shopping bags.   Like Brittany, I loved the idea of reusable bags.  And I love the idea of people seeing the bags and then going to the farm to see what is happening there.   )  

Jeff: Why did you choose to contribute the way you did to MCF?

Marcia: See above. Because I work in the farmstand for CSA pickups and stand sales (and seedlings sales in Spring) every week, I was very conscious and concerned about the need for a better step to help folks. I mentioned it to my husband and he suggested that we had an extra stone that would be perfect for the setting. We are not always able to contribute monetary gifts as much as we might like, but helping the farm function better and have the equipment and support the farmer’s have identified specifically feels wonderful.  

Jeff: What advice would you give someone who wants to contribute something to the farm, but may not know how to/ or what to contribute?

Marcia: Stay informed by reading the newsletters, the farm reports, and attending regular events to see and hear about the status of various projects and needs the farm has at any given time. Brittany regularly indicates many ways things can be helped, and specific/urgent support the community can provide.

Deby:  Just ask.    I’m sure there are many items on the MCF wish list.   

Jeff: Where do you see MCF in 5 years? In 50?

Marcia: I trust that to the vision and mission statement of MCF and the board taking action, making children, young adults, and families familiar with where their food comes from, and interested in taking more responsibility for sourcing and supporting healthy and sustainable solutions. I do believe that the best future for healthy food in this country depends on both local farms and community involvement, as well as regional and national efforts to expand environmentally gentle and effective energy resources and safe/sustainable food production practices. Getting into the dirt is healthy in so many ways.  

Posted 8/15/2014 6:15am by Brittany Sidway.

 By: Jeff Vendetti (Summer Marketing Intern)

The summer is a very busy time on the farm with all the harvesting, summer programs, markets, and events. The Medway Community Farm staff works tirelessly to make sure all of these activities are met with the importance they all need and deserve.

Kevin Overshiner is one of these staff members that plays an important role in the effort to make sure Medway Community delivers a great product. Kevin was willing to spend time this week to share his thoughts in an interview on his role this summer and the direction of Medway Community Farm.

Jeff (Interviewer): What is your job title?

Kevin: Field Manager

Jeff: What does “community” mean to you?

Kevin: I think community is a collection of relationships that revolve around the farm. I sometimes do not know who I will be working with next, or what our goal will be, but it will probably have something to do with the farm. When we are long gone some other series of people will keep the wheels moving.

Jeff: What got you involved in working with the farm?

Kevin: I met Brittany at the Wake Up the Earth Festival in Jamaica Plain, she was working full time farming, coming to Medway after work to tend a 1/4 acre garden. She was very busy. To spend time with her I helped her in the garden. One thing led to another, and we moved my mother's camper onto the property. I haven't left, though the camper has.

Jeff: What is your background?

Kevin: I have zero background in farming. That being said, I've learned the difference between cabbage and lettuce since working here.

Jeff: What is your favorite vegetable the farm grows? Why?

Kevin: Yes. Because it is delicious. But for serious? I love growing potatoes, I use the cultivating tractor to hill up soil around the plants so that the taters will grow comfortably, and digging them is fun when the soil isn't too rocky.

Jeff: Can you describe your responsibilities at MCF?

Kevin: Depending on where I am needed, I help run harvests, irrigate, cultivate, or use our tractors to do field work. There are many tasks we will never finish on the farm, we do our best to knock as many of them off the list as we can.      

Jeff: How do you like working with Volunteers?

Kevin: My favorite volunteers are the people who understand that genuine volunteerism is a practice of hard work, flexibility and patience. If you come to the farm with a preconceived notion of what you'll be doing that day, you might be up for a surprise, tasks change on a daily basis. I am grateful to the many volunteers that have spent time helping this organization. Kathy and Nancy come to mind, we've had them do some pretty filthy, repetitive, mindless jobs and they always did it with gusto because they knew it was important.

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