Welcome to September! Can you believe Autumn is almost here? It's been a challenging but great season at the Norwell Farms.
The drought has been tough for everyone in the Northeast this year. We've been luckier than most because we farm at multiple locations. Our fields at Norwell have been hard hit as the soil doesn't retain water well, but the heavier soil in our Marshfield fields has been holding up in the hot, dry weather. If we had an overly wet season (such as the southern U.S. is having) the sandier Norwell fields would have been our saving grace.
Our classes and summer programs have all concluded for the season, but we will be continuing and expanding our volunteer hours over the next couple months. There will be plenty to do to prepare the farm for the winter and wrap up the season.
If you are missing homesteading classes, we have arranged a discount for Friends of the Farms and CSA members for a 4-session fermentaion series at Round the Bend Farm in Dartmouth. Read all about it below.
An Evening at Norwell Farms sold out in record time. We know many people missed getting tickets as they were gone within a few days of tickets being available to the general public. We are maintaining a waitlist in case more tickets become available.
The Harvest Festival is just around the corner on Sunday, October 16th. We hope to see everyone there as we celebrate & conclude the end of the 2016 growing season!
A Visit to The Edible Schoolyard
The gold standard of learning gardens today is The Edible School Yard in Berkeley, California. Founded by Alice Waters of Chez Panisse and the local food movement fame, the garden came into existence just over 20 years ago as a way to involve the community in the local food movement.
In the spring of 1995, an abandoned lot adjacent to King Middle School in Berkeley, California was designated as the Edible Schoolyard Berkeley garden site. Landscape architects, chefs, gardeners, and teachers were invited to share their vision of a garden where students would participate in hands-on learning.
Twenty-one years later, the acre of land is lush with seasonal vegetables, herbs, vines, berries, flowers, and fruit trees. Teachers and the garden staff work together to link garden experiences with students’ science and humanities lessons for truly integrated experiential learning.
At Norwell Farms we are currently in the planning and fundraising phase to transform about a 1/4 of our land into a learning garden for our community. The visit to The Edible Schoolyard was truly inspiring and gives us a peek at what is possible when communities come together. If you are interested in helping us achieve this goal, please contact Hilary@NorwellFarms.org.
The farm stand is open every week Wednesday - Sunday. In September expect all sorts of squashes (butternut, honeynut, Delicata, acorn), pumpkins, spinach, arugula, scallions, onions, head lettuce, broccoli, chard, cabbage, kale, tomatoes, cucumbers, zucchini and more.
Wednesday -- Friday, 12 pm-7 pm
Saturday -- Sunday, 9 am-5 pm
We are also at these Farmers' Markets:
Friday 2 pm-6 pm
Braintree Farmers' Market:
Saturday 9 am - 1 pm
Love Fall Veggies? Sign up for our Fall Share, an 8 week share from October through the end of November! There are only a few shares left. Enjoy our own sweet potatoes, winter squash, corn meal, organic cranberries and more! Sign up at:
Fermentation Ferver: A Vegetable Fermentation Series
Saturday mornings, 9:00am – 11:00am: Oct. 22nd, Oct. 29th, Nov. 5th, Nov. 12th
Cost: $80.00/ $70.00 CSA Members & Friends of The Farm
This series is held at Round the Bend Farm in Dartmouth, MA.
Norwell Farms CSA Members & Friends of the Farm can enroll at the discounted $70 rate.
Learn how to transform any vegetable into a fermented delicacy! During this hands-on class, RTB’s Food Consultant and Fermentation Specialist, Laura Killingbeck, will teach you the vegetable fermentation process from beginning to end. Watch your ferments transform over the course of four weeks, and taste them all as they change.
This class is ideal if you:
Want to improve your digestive functioning and immune system
Are interested in eating local produce throughout the year
Are a CSA member or gardener with more veggies than you can use at once
Are interested in understanding the safety, science, and process of fermentation
Are a beginner or advanced fermenter
Classes will cover fermentation science and theory, safety, equipment and seasonal planning, gut health and nutrition, vegetable sourcing, and basic and specialized fermentation methods including dry salt sauerkraut and kimchi, techniques in brining root vegetables, spices and spice blends, kvass, hot sauces and chili pastes, and fermented condiments.
Particular recipes will reflect seasonally available produce from local farms, and will be influenced by what is available in CSA shares. All vegetables will be sourced locally. Students will get to take home a sample of fermented foods, and the rest will be distributed back to local farmers.
Norwell Farms was featured in the summer edition of Edible South Shore & South Coast! Read about how 7 years ago a group of dedicated Norwell residents worked tirelessly to create Norwell Farms. Their efforts have brought local, sustainable agriculture, farm education & community programs to the South Shore. Thank you all for supporting us!
An Evening at Norwell Farms
Thank you! Our 3rd Annual Farm to Fork Fundraising Dinner sold out just a few days after tickets became available to the public. We are maintaining a waitlist in case more tickets become available.
Join the waitlist
September Volunteer Days
Volunteer Days are up and running. Please arrive early for your first visit, as we start promptly. Come prepared to have fun and work hard. Bring a bottle of water, sunscreen and a hat. A sense of humor is a good idea too. Please come join us to help out at the farm on the following days in September: