We had a remarkable lunch yesterday, thanks to the Farm & Kitchen staff at Chewonki. “Beet Butter” a delicious rubine-red blend of pureed beets and fresh butter, was served up with warm bread and of course, more beets! Beets, with their intense color and taste have always lingered on the edge of controversy: “The beet is …
Though we’ve been under and without snow off and on all winter, the seedlings (onions! flowers! microgreens! eggplants!) under grow lights in the basement of the Gatehouse are happily germinating. Hello, March! Our tired old greenhouse got a remodel in December when local contractors pushed out one wall by about two feet and replaced old not-quite-so-transparent-anymore …
From Steve Shea, the 5/6 teacher at the Elementary School at Chewonki: 5th/6th Grade Class Update Last week, our class gathered at the farm and circled up in the hayloft for a lesson on real-life economics. Lisa and Megan joined us and kicked off the unit by defining a few of the most important terms …
Plants and sunshine abound on the farm these days. Elementary schoolers have started to trek down to the farm in pairs on a weekly basis to help with our seeding this spring. Here’s what’s in store for the next two months: Date Seed, DIrect Seed, or Transplant? Crop Variety name 3-Apr DS Peas Sugar …
Many of the great things that Chewonki has to offer stem from its outstanding farm and food systems. Although many of these things normally relate to food production, there are some experiences that one can get that will have an impact for the rest of our lives. Every night, there is a volunteer chore called barn …
In the spring of 2017, one of our milk cows (Greta) gave birth to a calf (Gilbert). Assistant Farm Manager Hilary Crowell was on hand to record the birth, while Farm Manager Megan Phillips leaned in to give the calf a few helpful tugs:
Every year about this time, I start to watch the pasture closely, paying particular attention to the clover. When each clover leaf is the size of a dime, we know from historical experience that the pasture is just about ready for cows and sheep to start grazing. At that time, the extra-verdant spring grass will …
The elementary schoolers helped us to finish cutting our seed potatoes today. Because each eye has the ability to grow a new plant, we can grow a number of potato plants from each potato and therefore cut each seed potato into multiple pieces, each of which will be planted twelve inches apart in furrows dug …
Mashed, Baked, French Fried: Looking forward to a Potato-Heavy Season Read More »
It’s over. As of this afternoon, there are eight lambs, one calf, 150+ chicks, and eight piglets in the barn (or, in the case of the piglets, in the woods). Some highlights: Embracing Intensity My favorite photo from this birthing season features a handful of semester students grouped around a lambing pen. They are …
Though most of Sal’s work is on our farm, she obligingly took a field trip last Wednesday to Damariscotta, 20 minutes up the coast. There, she – with some help from Hilary and me – plowed a garden plot on the Damariscotta River Association‘s Round Top Farm. This garden will be managed by students at Great Salt …
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