Farm Frenzy, South Shore to South Coast

Early Summer Farm and Field Notes
By eSS & SC

Visiting Spring Rain Farm in Tauntun

Visiting Spring Rain Farm in Taunton

We are so proud to partner with these hard working and innovative growers, farmers, breeders, beekeepers, educators and cultivators. Each of the farms listed below has been actively engaged within the edible community to generate a nourishing and strong food system. This is their season to shine.

Here is a brief update from each farm; we hope you seek out our partner farms and get to know the slightly saucy farmers who feed our region!

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A Midsummer Day’s Dream: Planting Your Own Vegetable Garden

by Marjorie R. Williams

Summer solstice has just passed and despite your best intentions, you haven’t even begun to plant vegetables yet. If this sounds like your life (and mine), don’t despair. It’s not too late to get started and still enjoy ample harvests. Continue reading

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How to Grow Armfuls of Dahlias for Cut-flowers

By Debbie Bosworth

Grow Dahlias for cutflowers

Grow Dahlias for cut-flowers

If you ask me, Dahlias are the Grande Dame of flowers. You can grow them by seed or buy tubers. I prefer planting tubers because I know I’m going to get full height and maximum blooms from each plant, which is important when you’re growing large quantities for cutting purposes.

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DEVOUR THE ENEMY: Invasive Edibles in a Damn Good Stir Fry

by Paula Marcoux

Invasive Mustard Greens

Invasive Mustard Greens

Okay, so we’ll never entirely win the war against rampant honeysuckle, bittersweet, and burning bush, but, in a very good argument for picking our battles, we can beat out at least one invasive plant, and to the victor goes a damn good stir-fry. One of our more pernicious invasives here in southeastern Massachusetts (not to mention most of North America) just happens to be a delicious vegetable.

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Gifting My Mistakes: Reflections of a Novice Farmer

By Kohei Ishihara

Learning to grow Shiitake Mushrooms at a Freedom Food Farm workshop in April

Learning to grow Shiitake Mushrooms at a Freedom Food Farm workshop in April

This year I am starting my first commercial vegetable and mushroom operation, and the theme of my life has been the Learning Curve. Everything I do likely will take 2 to 3 times longer than what a seasoned farmer could do, and often 2- 3 painstaking trips back and forth to the hardware or farm supply store. Wasted money only adds salt to the wounds of wasted time. Today I want to give you the gift of my mistakes. Take all of them!

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Market’s Opening Signals Start of Spring for Hingham Foodies

By Tatum McIsaac

Hingham News

HFM normally located on Bathing Beach which is currently covered in snow, still!

Opening Day at Fenway Park may hold a special place in the hearts of New Englanders. It marks the unofficial start of spring. Don’t, however, tell that to the locavores of Hingham. Instead, May 2nd marked their start of spring as the Hingham Farmers’ Market celebrated its Opening Day.

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Celebrating Wareham Oysters at Stonebridge Bistro

eSS&SC:

Celebrating oysters at Stonebridge Bistro in Onset during this weeks Wareham Oyster Festival. We welcome guest blogger Gina and the Big Dog to the eSS&SC blog site.

Originally posted on Chow:

Stonebridge 061As part of this year’s Wareham Oyster Festival week, we had the opportunity to spend some time in the kitchen of the Stonebridge Bar and Grill with chef/owner Justin Hadley.

Hadley, who has run this kitchen for a dozen years, has gained a widespread reputation for creativity, while recognizing that diners value food that is consistent, fresh, and a great value. It’s an unusual combination for a restaurant that also offers an idyllic waterfront view, with a deck perched over the Stonebridge Marina in Onset.

On the night of our visit, Hadley was experimenting with an oyster special that displayed his special twist on the classic Rockefeller treatment.

He opened a pair of oysters and sat them, bowl side down, in a bed of kosher salt.  “It infuses a little flavor, maybe, and keeps them upright,” he noted.

On these, he placed some chunks of bleu cheese, the element which…

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Make the Most of the Farmers’ Markets This Season

By Katherine Blessis

Photo from Plato's Harvest Organic Farm

Photo from Plato’s Harvest Organic Farm

“It’s more than just a shopping trip.”

There is nothing like a freshly picked, juicy tomato from the farmers’ market. Or a loaf of cheese bread that is still slightly warm in the middle because it was baked a few hours before. The return of spring means the return of outdoor farmers’ markets, and that means the return of scrumptious local foods.

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Seed Starting for a Lifetime of Gardening

By Monica O’Malley-Tavares

seed starting 2

Finally! As I look out the window I can see a bit of snow in the woods; however my path to the garden is clear! A quick jaunt down on a recent misty afternoon allows for a quick assessment. The melted snow has saturated the ground and the recent rain is puddling on top, waiting its turn to soak in. Fingers crossed that by mid-late April I can turn over the beds and clean up around the perennial borders. But for now, it’s all about the seeds.

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Black Pepper Beef Jerky- Homemade and Nourishing!

By Steve Dunn

Beef Jerky may not be pretty, but it is DELICOUS, and easy!

Beef Jerky may not be pretty, but it is DELICIOUS, and easy!

Unless you’ve been living under a rock for the past few years you can’t help but notice a resurgence in the popularity of charcuterie in these parts. It seems that any restaurant worth its salt is offering local charcuterie and cheese boards for the table to share at the start of a meal. At its most elemental, the art of charcuterie evolved as a means to preserve meat back in the day before folks could rely on dependable methods of refrigeration to do the trick. Cured and dried meats come in all shapes and sizes, from entire thighs of pigs made into prosciutto or jamón ibérico, to seasoned and cased meats such as salami. The simplest foray into the world of charcuterie is probably jerky, a staple of our wild west settlers, which is really nothing more than thinly sliced meat that is seasoned and then quickly dried before the meat can spoil.

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