News and blog

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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.

Posted 7/25/2014 12:31pm by Brittany Sidway.
Well, they are finally here - after a cool spring and a late start our first tomatoes are finally rolling in.  We are going to try to put a few in your share this week, but remember, this is just the beginning - if all goes according to plan we'll be fill swimming pools with tomatoes by August.
 
We grow a lot of varieties of tomatoes.  Our tomatoes are picked for several reasons:
 
1. Ability to resist Late Blight.  Late blight is fungal disease that thrives in warm, moist conditions.  It travels up to New England from the south either on thunderstorms and hurricanes or on cheap seedlings shipped to box stores.  The spores can travel up to 30 miles on the wind.  Once they have infected the plants, there is no organic cure.  You can use copper to try to mitigate the problem/prevent infection, which we did in 2012 when we had late blight arrive on some really healthy tomatoes on July 7th, but who wants to wash copper off of their tomatoes?  If I can't eat while I'm picking it's just not worth it to me.  I love tomatoes as much as anyone, but part of why I farm is that I want to stuff my face with awesome produce all day long and not worry.  So, we don't use copper (plus is expensive and VERY time consuming to apply the appropriate amount of copper on our small scale).
 
2. TASTE!  We want tomatoes that taste great, and in lots of ways!  There are sweet tomatoes, tangy tomatoes, complex tomatoes - they all have their unique flavor.  Brittany and Kevin's favorite tomato is Valencia, an orange heirloom with absurdly amazing flavor and texture.  The heirlooms take longer so we won't be seeing them in the shares for another 3-4 weeks, but we've got some great early yellow and orange tomatoes from our greenhouse tunnels, Taxi and Orange Blossom.  Our early red tomatoes, Polbig, are tolerant to cooler weather and have great flavor, but aren't doing great this year - so get excited from some early yellow and orange tomatoes for a few weeks and then an onslaught of red field tomatoes!
 
3. Productivity, disease resistance, adaptability.  A tomato might taste great, but if there is a low chance that you will get a profitable yield, it's hard as a small farm to grow it in large quantities.  We love heirloom plants, and if we were gardeners we might only grow heirlooms, but on our scale, we have a certain accountability to our customers, and our bottom line, which encourages us to choose hybrid varieties and modern crosses which benefit the small, local farmer.  None of our varieties are GMO and we only buy from seed companies who pledge they will never knowingly buy GMO seeds.
 
That's a lot of writing for the one or two tomatoes you are going to see in the share this week, but there are lots more to come, so I just wanted to prepare you!
 
The Share:
Beans: some Dragon Tongue Beans (flat, purple, white) Brittany's absolute favorite bean - an heirloom
Carrots: they just keep coming.  If you've got some building up in the fridge maybe make carrot cake?
Zucchini/Squash
Cucumber
Potatoes
Lettuce
Onion
GARLIC!!!!!
Basil
Eggplant?
Tomatoes
Kale/Chard
 
PYO: Beans and Flowers (lots of flowers) cherry tomatoes are almost here!
 
 
Enjoy!
Posted 7/12/2014 2:48pm by Brittany Sidway.
(this text is written by Kevin, sent by Brittany)
 
Week 4 and Veggies Galore. There are a lot of vegetables in the MCF fields, things could be worse (first thing that came to mind were the Ring-wraiths horses tramping all over things on the farm). Thanks to our drip irrigation system our vegetables are staying healthy and our farmers are keeping the freak-outs to a minimum. There is maybe nothing more stressful than a lack of rain when it comes to growing food. Our soil seems to be made of some mysterious material that absorbs water and quickly transports it to another dimension, because let me tell you, it dries out fast. That being said, I have worked on farms where you have to literally wade through knee-high water to pick your onions, so I'm not complaining, work with what you've got.

Brit and I just came inside from a long, exciting harvest. We got to pick our first new potatoes and onions. Pretty amazing right? I know, that's what I said! 

I would go into more detail about the amazingness of things, but I'm sleepy, and I'll just riddle this page with spelling mistakes if I continue, so without further adieu...

what's in the share?


Carrots - It's hard not to eat them as is, but they go great finely chopped in slaw - these are the best tasting ones yet, Mokum, our favorite summer variety.
Beets - Wrapped in tinfoil they go great roasted on the grill, eat the greens too
Zucchini - Sliced in half grilled is a quick, delicious side.  There are some big ones this week, so maybe zucchini bread?  zucchini fritters?
Cucumber - I like a couple of slices in a gin and tonic on a hot day, or add some flavor to a pitcher of water in the fridge
Green Onions - so fresh, so potent, very excellent, eat them!
New Potatoes - they make an excellent potato salad chopped into quarters, add some roasted beets for a crazy spin on an old dish
Peas - shmease
Turnips - raw, roasted, sauteed, steamed, pickled... and on and on
Lettuce
Chard / Kale / Cabbage / Basil (small amounts in choice)
Beans 
 
PYO
LOTs of Peas
Beans
Flowers/Herbs
(cherry tomatoes are on their way, along with okra, mini sweet peppers, tomatillos and husk cherries!)

Brittany says this is one of her favorite shares ever, must be all the great food and flavors and stuff. Thanks for reading, happy eating.
 
(Brittany is writing now)
Recipes:
Roasted Beets, Carrots, Turnips (I'd skip the sage and toss in fresh basil after the roots come out of the oven)
 
I made a great beet and potato salad last week.  I boiled the beets (ha! remember when I said don't boil them?  We'll I was short for time and not about to turn on the oven in the sweltering heat) and potatoes then toss with olive oil, salt, pepper and veganaise to taste (yes, it's a household staple here, we call it "the white stuff" - all recognizable ingredients and great flavor).  I also poured in a splash of veggie broth I made with carrot tops, scallion tops and broccoli stalks a few weeks ago.  It was a hit.
 
Ok, thanks enough, it's time to get to bed so we can get up in a few hours - good thing I had iced coffee at lunch today :)
 
Enjoy,
Brittany and Kevin
Posted 6/29/2014 12:08pm by Brittany Sidway.

Well, we made it through the first week of Summer!  

We've got another great share planned for this week.  The crops are coming in nicely and I'm excited to see potatoes, spring onions and field cucumbers on the horizon. 
 
The Share
(Some of these items might not be in your share)
-carrots
-scallions
-beets
-lettuce
-peas
-broccoli (eat this first, the broccoli doesn't keep long, even in the fridge)
-zucchini
-basil
-cilantro
-kohlrabi
-arugula
 
Pick You Own (for PYO members): peas, basil, a few flowers
 
Kevin and I just finished eating our first beets of the season.  They were in the Spring Share, but they have been slow growing, and we usually end up eating a lot of what's in abundance.  Beets are one of my favorites.  I probably never ate a beet before I started farming and now they are a highlight of my summer diet.
 
I don't boil beets.  I don't boil anything except potatoes and sometimes pasta and eggs.  You can boil beets, but try this:
 
•Peel (if you want) and slice 1 bunch beet roots into 1/8 to 1/4 inch thick slices
•Heat about 2 tbsp of olive oil on medium heat in a skillet
•Put the beets in the skillet and cover, stirring every minute or two until the beets start to release their liquid
•Wash and chop the greens, adding the stems after the beets have begun to brown in the pan
•After the beets are tender and slightly browned add the greens, cover and let steam - you can also add salt, pepper, some chopped scallions or scapes (if you have some left)
•Once the greens are just wilted the beets are ready to serve
 
This is simple but an incredibly enjoyable way to savor the first beets of the season!  I know some of our returning members think Kevin and I eat too much salt and too much oil (since that is almost always our recommendation for how to cook vegetables) but we work hard, and we need the calories and electrolytes!  Always use oil and salt to taste, don't be afraid to adjust recipes according to your preferences.  
 
Other ways to cook beets; if you have AC you can just turn on the oven and roast them.  Or wrap them in tin foil and put them on the grill (make sure to put them on first, as they take a long time to cook).
 
(Side note: Tom Ashbrook is on NPR right now talking about "food trends".  I roll my eyes at these kinds of discussions but the questions he's asking are kind of interesting.  They are talking about "taste-makers" or people who influence your food choices.  Apparently Kevin and I are, as your CSA farmers, "taste-makers" on a small scale.  :) Hopefully we make you crave some great, healthy choices and not Cro-nuts!)
 
Also, just so you all know, the Farm to Fork Tickets go on Sale Sunday.  We'll be sending out an email/facebook blast! We'll also be drawing the Friend of the Farm lottery to see who gets the two free tickets - you are all entered to win!
 
Thanks and enjoy,
Brittany
Posted 5/19/2014 6:14am by Brittany Sidway.

Thanks to everyone who came out to the Seedling Sale this weekend!  We sold a record number of seedlings and still have more!  If you're looking for plants this week/weekend, these are good times to stop by the farm to pick up our plants:

Tuesday 2-7pm

Thursday 2-7pm

Friday 2-5pm

Saturday 10-2pm

Thanks for your support!  Follow this link to read our newsletter, which has some tips on how to have a successful garden!

MCF May Newsletter

What we still have:

Tomatoes

Green Zebra, Moskovitch, Red Pear Piriform, Japanese Black Trifele, Pruden's Purple, Great White, Striped German, Cherokee Purple, Mt. Merit, Defiant, Taxi, Orange Blossom, Amish Paste, Plum Regal, Big Beef, Polbig, Valley Girl, New Girl

Zucchini/Squash (limited supply)

Dunja, Safari, Slic Pic, Zephyr, Alexandria

Cucumber (limited supply)

Marketmore, Salt and Pepper

Eggplant

Nadia, Galine, Rosa Bianca, Beatrice, Applegreen

Peppers

Red Ace, Flavorburst, Red Knight, Carmen

Flowers

Edible Marigolds

Other

Basil, Mix basil (thai, cinnamon, red, lemon, lime), Lettuce, Kale, Chard, Scallions, Tomatillos, Hot Peppers (jalapeno, habanero, cayenne)

Posted 5/5/2014 5:15am by Brittany Sidway Overshiner.

It's finally happening, it's been a long wait this year, but the warmer days, the warmer nights and some heavy rain have put nature in motion.  Grass is growing, fruit trees are blossoming and in the farm fields, our first seeded and transplanted crops, which hunkered down for the month of April are growing like they are in a race.

So are the weeds.  And thus begins the annual battle of organic weed control.  We've gotten pretty good at it over the years, we know the timing we need to kill weeds with a hoe when they have just germinated, we know how densely to plant our crops so once grown they can shade out weeds.  There is always room for improvement, but it feels more like routine than an uphill battle.  

Some of the tricks we use could make home gardening a lot more pleasant and successful.  The first, most important rule of cultivation is to get weeds when they are very tiny.  Don't wait until you can pull them by hand or you'll be on your hands and knees, straining your back.  Use a hoe and gently disturb the soil 1" down as soon as you see the first tiny weed leaves pop to the surface. This will kill the weeds when they are in a weekend stage of growth and haven't had the change to photosynthesize or develop much of a root structure.

Cultivation is fun.  It's meditative for us farmers, kind of like a Zen garden that we've mapped out with vegetables.  Mixing a little bit of oxygen into your soil is also like fanning a fire, but the fire is nutrients for your plants.  Oxygen causes reactions in soil that make nutrients like Nitrogen more available to plants and organisms.  

If you want to spend a little extra, mulch is an even better solution for weed suppression in the garden.  Mulch keeps weeds for growing, covers the soil to prevent erosion and helps retain water.  Good mulch materials include straw and leaves, but others have had success with wood chips, cardboard, finished compost and fabric mulch.  Be careful you don't use hay or compost that has viable seeds in it, or you might end up with a bigger weed problem in the future.

It might feel too soon to think about weeding.  Most of us won't plant our gardens for a few weeks (Like after the MCF Seedling Sale on May 17th from 10am-4pm @ the farm) because we are waiting for the summer delights of tomatoes, eggplants, peppers and cucumber.  But for those interested in some of the spring joys the New England garden can deliver, now is the time to plant kale, chard, spinach, lettuce, peas, carrots, radish, sweet turnip, dill, cilantro and salad mixes.  So get ready to cultivate them early and you'll have happy plants with healthy soil.

If you are looking for spring seedlings, come visit us at the Medway Library on May 10th, from 10am to 2pm.  We'll have lots of spring favorites along with basil, zinnias, marigolds, other flowers and some early tomatoes, peppers, eggplants, cucumbers and zucchinis for those of you who just can't wait!!  

Posted 4/1/2014 8:16am by Brittany Sidway.
Whoa, $20,000?!? We are working hard to build our educational programming at the farm and to make the farm accessible and enjoyable for everyone.  This infusion of funds would make this possible for us!  Please see the grant application below.
 
Starting Today, April 1st, until April 21st there will be a voting phase of the grant review process.  The 50 applications with the most votes will move on to be reviewed by the judges. 
 
How you can help us win:
 * Vote For Us Once/Day.  Please vote every day!
  Search for us by typing "Medway Community Farm" into the Garden Name Field or type "02053" into the Zip Code Field.
 
* Mark your calendars, tell your friends and family, send email/text reminders to them to vote:
 
*Share with your networks/community groups
 
Our Application:
(please note there was a 1000 character limit/answer!!)
 
How Would You Use This Grant To Help Your Community?
(this is the portion of the grant application seen by voters)
 

MCF is a non-profit farm that empowers our community to grow, buy, and value local, sustainable food while promoting conservation, healthy lifestyle choices and farm-based education.

We will use this grant to:

*Build raised beds to enhance and expand our Community Garden Plots and educational garden 

*Add ADA accessible raised beds

*Create a self-guided educational on-farm sign tour, making education free and accessible, encouraging the enjoyment of open space

*Expand our School to Farm Program and include additional school districts

*Continue to improve upon and create quality programming

*Purchase tools and supplies to make our animal, garden and compost areas more accessible for children's programming

*Develop programming that is inclusive of people with special needs

*Implement our Strategic Marketing Plan designed by Georgetown Masters Student

*Grow our major events to include more education opportunities and increase attendance

*Use expanded education garden to donate more food 
 
Posted 3/24/2014 5:08am by Kevin Overshiner.

We are all important in some way, even if we sometimes tell ourselves we just hold everyone else back.

It sounds a little grandiose, but I just now realized a sliver of my own importance as a cog in the big machine by recently sustaining a debilitating hip injury that has kept me off my feet almost completely. At the risk of sounding smug and self-celebrating I can see I may actually be important here on the farm. Brittany is realizing, in a very specific way, everything I do on a day to day basis. In the time it takes me to desperately hobble up the stairs, a mission I reserve for a special occasion, Brittany has passed through the house 3 times, and accomplished a dozen chores, but in picking up my slack she is rendered unable to perform a multitude of tasks that she could be doing otherwise. I’ve been doing my best to help out, taking care of some computer related tasks, etc. but I’ve been informed I’m a little gruff on the social relations side, so the sooner I get to shoveling chicken manure the better.

All I’m saying is that a simple thing like hindering my mobility has thrown a wrench in the daily MCF system (a term I understand better after having done even basic engine work - don’t leave your tools in there!). As I am held hostage in my own apartment I can’t help but compare my relationship to MCF with the MCF’s relationship to the food revolution; Farmer is to Farm as Farm is to Food Revolution. I have occasionally thought to myself, “if this farm goes under, it won’t make a difference in the long run, and it won’t affect the failure or success of the farming community as a whole.” I could be wrong. In truth, I think that MCF is a vital and important contributor to the farming world, especially here in Eastern Massachusetts, and we can hope that any hiccups we have are short lived and repairable.

I am grateful for two things, that my hip is not broken (thank you x-ray for unveiling the mystery) and that I have Brittany to help me through it so that I might be made useful again. I hope that if the farm nearly breaks it’s hypothetical hip we can all pull together as a community to help it pull through, so that it can continue to contribute to the greater good on more even footing, even if it means we, like Brittany, have to work more hours and put up with a little more abuse in the process.

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