Oct 2013 Newsletter

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October, like September, continues the harvest season. But steady progress on the barn is the big change. See Peter Barrer’s article and Margaret Mallory’s photos below. Susan Tornheim, Newsletter Editor

From the Farmer

Signe and I celebrated Mabon, the fall equinox, by planting. We planted lettuce, chard, bok choi, broccoli rabe, kohlrabi, radishes, arugula, and beets. We didn’t get to the spinach or the “hail Mary” zucchini planting that day but got them in the ground after the weekend. The fall equinox is often a bittersweet time: a time to gather in and celebrate the harvest, but also a time when we think of things dying down, preparing for winter. The recent trend toward year-round CSAs and farmers’ markets, however, runs counter to this. Today, many farmers are just gearing up for another “season,” but one that doesn’t start until the fall equinox. They’re still packing their root cellars with roots, winter squash, and other durable crops grown in the summer

as they used to, but added to this they’re planting their hoophouses and even fields with cold-hardy crops that can be harvested all winter and into the spring. At NCF we spent the equinox planting our field, and in the coming weeks we’ll be filling the hoophouses with lettuce, chard, spinach, mesclun, and other hardy greens. As a farmer I find this trend toward, as Elliot Coleman calls it, “farming the back side of the calendar” both exciting and disturbing. I’m excited because we’re really starting to recognize the potential that exists, even in a place like New England, for producing and eating local food year-round. I also find the challenges of winter-growing exciting. It stretches my skills as a grower, forcing me to experiment and learn new things. It’s a great, and fun, challenge. But I also find certain aspects of the move toward year-round growing potentially disturbing. There’s a natural cycle of work and rest, growth and contraction, to the world. As farmers who are thought to be attuned to the rhythms of nature, are we breaking faith with these cycles? While one of the secrets of winter growing is understanding these very cycles and working within their parameters (selecting cold-hardy varieties and timing plantings so the plants are at the optimal size for surviving the cold or being big enough to harvest before the days get too short for them to grow anymore), we’re working within the parameters in order to get around them. We’re keeping the soil in production when it’s supposed to be resting. And speaking of resting, we’re forcing ourselves, the farmers, to work at a time when we would normally be resting as well. How sustainable is it to never allow the land, or ourselves, to take a break? I suppose, like anything, navigating this conundrum requires balance. And that’s what the equinox is all about—a time of balance. Despite my worries I’m strongly in favor of year-round growing. But that conviction is coupled with an equally

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strong belief that growing on the back side of the calendar needs to be offset by changes in what we expect from our fields and ourselves in the summer. Winter growing shouldn’t be a way to continue to ramp up production, but a way to the work of making a farm profitable over more months, and at the same time, help build a stronger local food economy by making more fresh produce available more of the year.

After spending the equinox planting, my family, friends, and I sat outside by the fire enjoying a spectacularly beautiful fall evening. The sky was clear and the moon bright and huge. I didn’t feel any of the bittersweetness I often do at this time of year, just happiness and gratefulness for living in such a beautiful place. Which is another thing the equinox is all about: gratefulness for the abundance that sustains us. I look forward to taking the abundance in a new direction as we begin our endeavor into year-round growing. I hope that you have a chance to get out and enjoy the beauty of crisp, clear New England night skies this fall. Greg Maslowe, Farmer

Farm News

Our annual Fall Festival was a HUGE success! We could not have asked for a better fall day. I am excited to report that more than 1,300 people attended this year, which is more than we have ever had. Special thanks go to all of the generous local businesses who supported us. Our sponsors were The Village Bank, Sotheby’s, and Centre Realty Group. Our musical entertainment was Finally Friday and Julia Priest. The Farm Grill prepared a delicious eggplant salad using farm-grown eggplant and garlic. Iggy’s Bread of the World donated rolls and croissants, Trader Joe’s gave us apple cider and lemonade, and Starbucks donated coffee. Rosenfeld’s provided bagels and cream cheese, and Fresh City donated salads and smoothies. Thanks also go to our fabulous CSA members who baked up a delicious spread of treats.

This event would not have been possible without Dede Vittori, Greg Maslowe, Signe Porteshawver, Alison Wilson, and Margaret and Ken Mallory, the event photographers. Nor would it have taken place without the help of many wonderful volunteers. Heartfelt thanks to Jon Orren, who prepared and grilled the locally grown corn; Ruth Lederman, who coordinated the volunteers at the festival; and Becky Leiter, who spearheaded the very popular pumpkin decorating again this year. Sincere thanks to all of the volunteers who made this day such a success: Marie Longo, Jennifer Brooks, Barney Kezell, Arnie Bauchner, Rachel Rosner, Taylor Kay Green, Ginna Vogt, Jessica Brooks, Jen Lehrman, Marysol Masse-Makimura, Sam Fogel, Margaret Fogel, Marti Breiden, Kayla Ucciferri, Alex Ucciferri, Dan Scheib, Lisa Fitch, Rachel White, Audrey Cohen, Liz Reilly, Amy Sellke, Claire Cane, Linda Huang, Paul Gerrity, Jen Cusack and her two sons, Tommy Scheib, Rhea Basile-Maslowe, Jessica Basile-Maslowe, and our student volunteers from Lasell College.

Lumière Our annual farm-to-table dinner will be on Tuesday evening, October 15, at Lumière, 1293 Washington St., West Newton. Appetizers start at 6 p.m., and dinner will be served at 6:30 p.m. Dinner will have four courses with wine pairings and locally grown vegetables from area farms, including Newton Community Farm. Vegetarian and vegan options are available for all courses. To see the menu click here. Contact admin@newtoncommunityfarm.org if you have questions.

Time: 6 to 9 p.m. Cost: $150 per person (patron and sponsor tickets also available) Register: Click here

Looking Ahead Remember Halloween on the Farm on Friday, October 25. Mara Gorden, Administrator,admin@newtoncommunityfarm.org

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Education

I recently spent some time in the Learning Garden. On this occasion I was not leading Farm Sprouts on the hunt for insects, flowers, or signs of fall, nor was I trying to encourage 13 to 14 year olds that weeding was really fun. Instead it was just me and the Learning Garden. I started off picking cherry tomatoes, and while looking for the perfect ones, under the leaves and hidden in the vines, I was reminded me of being a child back in England and going out picking blackberries. The excitement of finding that perfect one that was just hidden away, that someone else may have missed. Pint tub filled, I embarked on a weeding project and got familiar with a range of critters―ants, earwigs, spiders, and even a woolly caterpillar that decided it was going to take a stroll up my leg. I dug, pulled, and teased weeds and roots out of the soil. I got dirt under my fingernails, up my nose, and goodness knows where else, but it was perfect. Eventually I cleared the area, and I had this wonderful sense of achievement. I could actually see what all my hard work had accomplished. I may have been sore and unable to move the following morning, but I enjoyed every single minute of it. I also gained a greater appreciation for the work of Greg and Signe. Being a farmer is hard work! So what do we have for you this coming month? October 19 – Fall Tree Walk, Marc Welch Fall in New England brings an array of colors. Join us at this beautiful time of year as Marc Welch, Newton’s official arborist, takes us on a guided tree walk. October 20 – Healing Herbs, Signe Porteshawver Learn how to make your own tinctures, oils, and salves using medicinal plants from the farm. October 22 – Cheesemaking, Elsa and Tom Lawrence Fresh, delicious ricotta and mozzarella cheeses are simple to make and require relatively little time. Learn how by participating in making both kinds of cheese. October 25 – Halloween on the Farm This fun-filled family event includes traditional crafts, games, songs, and stories. It is the perfect way to start your Halloween celebrations! November 4 and 11 – Beer Brewing, Sam Fogel Make your first batch of beer and be totally surprised at how great it tastes. For more information or to register for any of these programs please visit our Web site at www.newtoncommunityfarm.org. Alison Wilson, Education Coordinator

Barn Renovation Underway

The contractor has made significant progress in the past six weeks in reinforcing the foundations of the barn. New concrete footings and steel posts in the lower level have been put in, and the stone wall supporting the future screened meeting room has been capped and stabilized. The rough wooden planks that historically formed the floor on the main level have been carefully removed and are in the shop for refinishing. Each piece is being planed to a uniform thickness, then all will be reinstalled as the finished floor in the next few months.

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This step of the barn renovation will prepare the interior for public use for community education, workshops, and events. Funded through Newton’s Community Preservation Act process, the project will install heating, electrical, lighting, and fire alarm systems and bathrooms, refinish the main floor, and provide handicapped access to the main barn level.

The farm’s Board is planning to raise funds to complete the project with a demonstration kitchen, a farm manager’s office, a sprinkler system, and additional workshop space in a screened meeting room, to be installed after the current project is completed. Peter Barrer, Building Committee Chair

An Apple a Day

This year the orchard gave us 150 pounds of Liberty, Crimson Topaz, Empire, and Honeycrisp apples. Goldrush will give us another 20 pounds in late October. The apples are for sale at the farm stand, and they are delicious. Sam Fogel

Introducing Alex Ucciferri, NCF Treasurer

This summer Alex Ucciferri became the Treasurer of Newton Community Farm. He brings more than 20 years of accounting, finance, tax, human-resource management, and operations experience. He currently works for a CPA firm and also maintains his own consulting business. Alex has a B.S. from the University of Massachusetts, Boston, and is a member of the Massachusetts Society of CPAs. Alex enjoys cooking, dining out, music, movies, travel, mindless TV shows, and spending time with his family, daughter, and girlfriend.

Art in Bloom

Newton Community Farm’s vision includes preserving open space so the public can enjoy the land. Members of the Newton Watercolor Society recently did that by spending a sunny Saturday morning painting pictures and taking photos of the farm’s beautiful landscape. A group of painting enthusiasts set up their chairs and easels on the sidewalk on Winchester Street and then spent several hours capturing the scenery, as exemplified by the accompanying photo of a painting by Katalin Spang.

One of the group’s members, Nancy DuVergne Smith, commented on the many shades of green in the field and the contrasting red barn in back. The varied features of the farm and the compelling panoramic view offered different perspectives for the artists to draw from.

Newton Watercolor Society meets monthly (usually the second Saturday). In spring, summer, and fall the group typically hosts outdoor painting sessions at a location in Newton or in the surrounding area. During winter months the group arranges for models to sit for figure drawing and/or painting. The group also takes day trips to museums, offers live demonstrations by accomplished local watercolorists, and hosts two multi-day workshops in Newton by master watercolorists. For more information about this group, please go to their Web site. Dede Vittori

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Painting by Katalin Spang

Sharing the Bounty

The Newton Community Farm has been a resource for Community Supported Agriculture (CSA) sharers with altruistic intentions. During last year’s farm season, CSA sharers Joan Balaban and Amy Silberstein brought food each week from the Newton Community Farm to the Centre Street Food Pantry, which gives Newton families access to nutritious food. Joan and Amy, who describe themselves as mid-career professionals who were looking for a way to give back to the community, began planning their project three years ago. “The issue of food insecurity kept coming up in our interviews,” they said.

“We talked with farmers who let us know they had excess food, and we wondered how we could get food from those who grow it to those who need it.” Now that they have partnered with the Newton Community Farm, they “are able to bring fresh vegetables to those in the community who may not have access to them.” Depending on the season, these vegetables include corn, tomatoes, zucchini, squash, and eggplant.

Similarly, CSA sharer Claire Caine has been bringing vegetables from NCF to the Newton Food Pantry for the past three years. She describes herself as this project’s “courier.” The Newton Food Pantry, located in Waban, gives needy Newton residents three days’ supply of food once a month. Claire has been heavily involved with the farm since its first year. In addition to being one of the farm’s first CSA shareholders and driving its products to the Newton Food Pantry, she has installed an irrigation system for the orchard and taught cooking classes for children. “The farm is a wonderful resource for the city’s residents,” she said. “It has improved the quality of our life.” Peter Diamond

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The Fall Run

As a gardener who loves to fish, I love fall. Fall is when the bigger ocean fish start to head south and fill up on bait before their long trip south. It is often the best fishing of the year, and you do not need to wake up at 3 a.m. in order to catch them. The same can be said about your fall garden. It is time to harvest your bounty and do your best to save what you can for our long winter. If you have not tried canning, now is the time to do it. As I write this, my wife, Barbara, is upstairs cooking down 10 pounds of apples she bought at the farm stand and farmers’ market. I will can the apples for applesauce later in the day. Also my son, Sam, has been working at the Tuesday farmers’ market. At the end of each market he goes around to each stand and asks for any leftover tomatoes. This has resulted in about 50 quart jars of tomato sauce in our basement.

If you have not tried canning, you should. I go to China Fair on Needham Street to buy my Ball jars. The directions for canning are on the back of the box, or you can Google them. It is a great Sunday afternoon activity, and you can watch sports or enjoy other activities while your sauce cooks down. The growing season is not over, so don’t give up. There are still lots of wonderful crops at our farm stand, and with the new hoophouse we should have plenty of vegetables until well after the first frost. Also now is a great time to plant garlic and other bulbs for next year. I wait until later in the season to buy my flower bulbs; they go on sale for 50 percent off around November, and it is not too late to plant them at that time. So enjoy the shorter cooler days, keep eating those fresh greens, and do try canning them for the cold days ahead. For you first-time canners, let me know how it goes. Bon Appetit! Barney Keezell

Recipes

Beets are being harvested now, and beet soup is a favorite at our house, although we often wear purple overshirts when we eat it to mask stains! Check out Sweet Beet Soup on the farm’s wiki. The recipe calls for orange juice, honey, and vinegar to give the soup its sweet and sour flavor. Susan Tornheim

Farm Stand and Farmers' Market

The farm stand on Winchester Street is open Tuesday through Friday from 2 to sunset and on Saturdays from 10 to 2. You can find out what's for sale by checking NCF's Web site or our Facebook page, or by following us on Twitter (@NCFtweets). Visit NCF’s produce stand at the Friday Newton Farmers’ Market from noon to 5 p.m. at 295 California St., American Legion Post 440, in the parking lot. The market continues every week into the fall.

Volunteers

Volunteer hours are Wednesday, Thursday, and Saturday from 9 to noon. Time working on the farm counts for CSA work hours. October is the last month for volunteer hours, and the last chance for CSA sharers to fulfill their work requirement doing field work.

Please contact us if you have any questions about this newsletter or ideas for future issues, or if you want to be added to our mailing list. Just e-mail Susan Tornheim at sftornheim@gmail.com. For more information about the farm, e-mail our farm manager, Greg, at newtoncommunityfarm@gmail.com or check out our Web page at newtoncommunityfarm.org.

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