by Hilary Crowell, Assistant Farm Manager My favorite kind of pumpkin is called Winter Luxury. What a perfect name! It is a beauty to look at with its cream colored webbing that softens the brightness of its orange skin and gives it an interesting visual texture. And it’s this time of year, when I start …
by Hilary Crowell, Assistant Farm Manager Usually about now some people start to ask me, as a farmer, what I do. I sense that it is a bit of mystery that there is work to do when the ground is frozen and days are short. This is actually a really exciting time to be …
This winter has been many things, but above all it has been snowy. We have weathered blizzards that have buried barn doors behind seven foot tall drifts to the point that we’ve had to seek alternate exits to the barn and house and then dig our way back in. There are ten-foot tall snow plow …
Winter Woodlot Work at Chewonki: The Production of Firewood and Humility Read More »
When I think about the intersection of community and food, my mind goes to bountiful places: I reflect on the richness of directly growing food for the Chewonki community, and I picture the local farms that we support through our food purchasing in the dining hall. Though more difficult to attach images to, there are …
The kitchen is thrilled to be welcoming the first green vegetables of the season from our farm: pea shoots! Although these were grown indoors (our gardens are still buried in snow), this is just the beginning of good things to come. Thank you, farmers!
What a season this is. We went from deep snow to summery temperatures on the farm in a matter of moments it seems. These days there are so many more things to do in a day than there are hours to do them. On the “To Do” list this week (a truncated version): Transplant collards, …
This spring the kitchen will be baking about 200 loaves of bread for our residential Outdoor Classroom programs. We started doing this in 2010 in an effort to reduce the amount of over-processed foods on campus. Through the years we have increased our use of local grains in this product to over half! Chewonki Packout Bread (Makes …
This week we reached another dairy milestone – 4000 gallons of milk pasteurized since we became a licensed producer in June 2012. Our Jersey cows, Gerry and Halo, are currently producing about 85 pounds of milk (about 10 gallons) a day. At that rate, our farm should be able to provide about half of our …
A poem written by Farm Activity Campers and Staff Once on a farm that we call Salt Marsh Lay 150 lbs. of potatoes to wash Moments before, our hands in the dirt Most of it ending up on our shirts We hunted for treasure; the gold and the red And with our pitchforks, we …
As Chewonki’s fiscal year draws to a close, I take some time to total up the poundage and value of food grown on the farm this year. Some highlights: 16,000 pounds of vegetables (including more than 2100 pounds of onions and 1700 pounds of potatoes harvested in just one two-hour work program by Semester 55 …
Chewonki is a 501(c)3 non-profit organization. ©2024 All Rights Reserved.