Double the Foxes, Double the Fun!

A big welcome to the newest member of the Drumlin Farm animal ambassador family, a female red fox! Like our resident male fox, she was found as an orphaned kit (young fox) in Illinois. Upon her discovery in February 2018 she weighed only 1.5 pounds. During her rehabilitation, she became habituated to her human caregivers and was deemed non-releasable, unable to survive on her own in the wild. She’s grown a lot since then and is adjusting well to the East Coast move, now weighing in at a healthy 10 pounds.

The new female fox joins the ranks of the many honorable animal ambassadors that call Drumlin Farm home and work to connect our visitors to the natural world in unique ways. Many Drumlin Farm visitors have never even seen a fox in person before, and know surprisingly little about these sly canines. Next time you visit, we invite you stop by the New England Wildlife Exhibit to see them up close. You can distinguish the female from the male by the relatively smaller white tip on her tail. As foxes are mostly nocturnal, the pair are often most active during early in the morning and at night, but our two foxes can regularly be seen exploring the exhibit, observing the cows in the pasture, or napping throughout the day. Check out the Fox Cam in our exhibit space to see the night-vision camera collecting data on their after-hours behavior. You can also explore inside our newly opened Fox Den viewing area, with its plexiglass window for a clear look inside the enclosure. Either way, don’t miss your chance to say hello to the newest member of the Drumlin Farm family!

Edie Sisson’s Ongoing Impact During 50 Years at Drumlin Farm

Edie Sisson is a Drumlin Farm superstar. She has been teaching at Drumlin Farm for fifty years, and during that time has opened countless people’s eyes to the wonders of nature. She believes in living sustainably, and her household includes chickens, geese, and honeybees, and for many years she provided many thousands of fertilized eggs for incubation to schoolchildren across the state, while her late husband, Tom, served as Drumlin Farm’s beekeeper. She also believes, passionately, in social justice and in the power of an individual to make a difference.

In 2007, she founded the Drumlin Farm Outreach and Assistance Resources (DOAR) program to provide scholarship support to make Drumlin Farm available to schools, families, and others for whom the financial barriers were too high, as well as to increase the diversity and accessibility of our community. Thanks to the DOAR Program, many people have been able to experience the magic of nature and the farm first hand. Seeing wildlife up close, getting your hands dirty in the garden caring for plants, and observing the interconnectedness of the natural world are lessons that last a life time and have inspired many, thanks to Edie’s push for inclusiveness.

On November 20, Drumlin colleagues past and present joined with Edie’s family to celebrate both her 90th birthday and her 50th anniversary at Drumlin Farm with a lunch in her honor.  Just a couple of days before Thanksgiving, it was a perfect opportunity to reflect on all that Edie has brought to our community and give thanks for her!

If you would like to make a gift to the DOAR Fund to help support socially diverse programs at Drumlin Farm, please contact Polly Reeve (preeve@massaudubon.org, 781-259-2239).

Pumpkin Waffles, Made by Cooking Together

The leaves are sparse, the chilling air has set in, and the Drumlin Farm Cooking Together class is preparing to make Drumlin Farm’s seasonal favorite, pumpkin waffles with homemade butter and apple cider syrup. Every week, this class of 3-5 year olds and their parents learn, and enjoy, a new recipe together. Perfect for a fall weekend breakfast, this simple recipe uses a combination of seasonal spices and homemade ingredients to create a meal that you’ll keep coming back for seconds…and thirds…and maybe fourths if there’s enough!

Pumpkin Waffles

Dry Ingredients:

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup pumpkin puree
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon melted butter
  1. Preheat waffle iron.
  2. Add dry ingredients to a large bowl and whisk to combine. If you’d like to follow along the “Cooking Together” way, feel free to sing a “mixing, mixing, mixing” song along with it.

    Mixing, mixing, mixing!

  3. In a separate large bowl, add wet ingredients and mix together until smooth.
  4. Add dry ingredients to wet ingredients, mixing until combined. 
  5. Spray waffle iron with nonstick cooking spray, scoop mixture onto iron, and cook about 3-4 minutes. 

 

While the waffles were cooking, families gathered around circle time to take turns  continuously shaking 1 cup of heavy cream in a mason jar until a solid formed, and we had homemade butter. Our Teachers prepped the serving station with another Drumlin Farm recipe favorite–apple cider syrup.

Apple Cider Syrup

Ingredients:

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 1-2 tablespoons lemon juice (depending on how tart you like it)
  • 2 table spoons butter
  1. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan.
  2. Stir in the apple cider and lemon juice and cook over medium heat until mixture begins to boil.
  3. Boil until the syrup thickens. Remove from heat and stir in the butter until melted. Serve warm.

Anxiously awaiting the toppings!

And voila! When the waffles are done cooking you’ll have a deliciously cozy fall favorite. Adorn your own waffle station with the favorite fixings of your choosing and enjoy a breakfast with family, made with love.

Take it from our class, you’re going to want to make enough for second–and thirds! Registration is now open for our next series of Cooking Together classes, starting January 22!

Lining back up for another helping!

The best breakfasts are the ones eaten together with a smile!

 

Crops Update: Week 26

Sounds like winter arrives tomorrow, so we’re doing our best to bring in the last of the parsnips, leeks, and brussels sprouts before the thermometer hits the teens! Last week and yesterday, we finished the fall carrot harvest (pictured below), stacking over a ton into the root cellar. Jobs that remain include: mulching the strawberries, rhubarb, and perennial garden; stowing away equipment and preparing the wash station and Green Barn for winter; and seeding micro-greens and arugula in the greenhouse.

You may have also noticed pea tendrils already growing on heat mats in the greenhouse (pictured below). Volunteers Anne, Sheila and Francesca seeded those last week. Many thanks! The last Somerville market of the season is this coming this Saturday, and then we’ll have a break before starting at the Wayland Winter Farmer’s Market on Saturday, January 19. Tomorrow is the last fall CSA distribution of the year, and it’s taking place in the Green Barn where we’ll be happy to turn on the heat! We’ll be stocking up on Thanksgiving essentials like carrots, potatoes, butternut squash, garlic and onions.

The fall’s incessant rain brings to mind the House of Usher, and how it finally dissolved into the vaporous bog it was built on. In Poe’s tale, it was the isolation of the family that led to its ruin and symbolic collapse. And while these days it feels as if the squishy ground could open and swallow all the farm’s barns and buildings, our story is different because we’re not alone. We have all of you to thank for supporting us through another successful growing season. Whether you worked in the field, sold produce to customers, shared the story of our farming methods with others, or cooked a meal with Drumlin ingredients, you took part and contributed to this solid community. We’re thankful for you, and wish you the best during the holidays!

See you at our winter markets,

Your farmers

Crops Update: Week 25

Saturday’s Nor’easter shut down the farmers’ market and gifted us a real weekend. We learned about the market cancellation on Friday, and so made use of the hours normally spent harvesting to finish planting next year’s garlic crop. We’ll try to mulch the patch with straw tomorrow afternoon and early Thursday before the next round of rain arrives. The mulch will even out extremes of temperature over the winter and hopefully will prevent weed growth next spring. There’s an art to spreading straw: too thick, and it smothers the garlic; too thin, and the weeds come charging through; just right, and come May all you see is neat rows of green garlic on a field of straw.

Today and tomorrow are the last times we’ll set up the farmstand for the season, so be sure to stock up on onions, potatoes, carrots, cabbage, squash and sweet potatoes. We will be distributing fall CSA shares twice more after tomorrow on November 7 and 14. We may move those last two distributions to the Green Barn depending on the weather, so keep an eye out for any announcements in your newsletters. Although we no longer have a winter CSA program, we’re excited to start attending the Wayland Winter Market at Russell’s Garden Center. We’ll be there on January 19 for the first time, then twice more in February and twice again in March. We’re starting to plan our microgreen and pea tendril seeding schedule so that we’ll have something verdant to bring to market in addition to our usual root crops, onions and garlic.

With the CSA season winding down, be sure to check out our other fun food education programs to continue the farm-to-table connection and learn more cooking skills. Sourdough Breadmaking and Simple Cheesemaking are favorites for adults, while Crow Brings the Corn and The Gingerbread Man are perfect to bring the kids along.

See You in the Fields,

Your Farmers

Crops Update: Week 24

Two nights in the mid-20’s ended the season for many crops and even froze some potatoes underground and greens under rowcover (pictured below). Yesterday, while planting garlic, we had to contend with icy soil until mid-morning when the sun finally rose high enough to thaw things out. So we’re in a rush to dig those last seven beds of potatoes and plant the rest of the garlic patch. Thanks to help from data analysts at healthcare company Verscend, we finished the seemingly interminable sweet potato harvest last Thursday afternoon.

We then passed through the pepper and tomato patches for the final time this season picking the last ripe fruit. That night, the temperature fell to 25 degrees in the field, and in the morning the frost on the fields looked like a coating of snow. Cold like this kills swiss chard, broccoli and cauliflower, and can also damage cabbage and Brussels sprouts. Thankfully, last Tuesday afternoon, volunteers from furniture company Wayfair helped us strip 75 pounds of brussels sprouts from off their stalks for the following day’s CSA distribution (pictured below). Normally, we distribute the stalks with the sprouts still attached because we don’t have time to separate them. Thanks Wayfair volunteers for giving our CSA members a rare treat!

On Saturday afternoon, volunteers with the Appalachian Mountain Club dug 1,200 pounds of potatoes and planted two beds of garlic all in about three hours. Each fall, we select 400 lbs. of our largest garlic heads to break up into cloves and seed back to the fields for next year’s crop (pictured below).

Now that the cold is here and there’s less to harvest, we’re saying goodbye to some of our team members. Susie Janik is starting a job in the Worcester County D.A.’s office. Susie has done a great job with sales to chefs and at the Union Square farmers’ market; we were thankful to have her help one last time this past Saturday at market. John Mark finished his time with us yesterday planting garlic. It’s a fitting end to his season as he joined our team on the day we started harvesting the garlic crop in mid-July. Thanks Susie and John for your good work and company. We’ll have to work harder without you, but that will keep our blood moving and our hands warm!

And speaking of keeping our blood moving and hands warm, this week also brings our annual family-friendly Halloween event, Tales of the Night. Stop by Thursday or Friday, 6:30-9:00 pm to meet nocturnal creatures, travel by haunted hayride, and have a few treats (and tricks!).

See you in the field,

Your Farmers

Crops Update: Week 23

Finally, we had our first frost of the season last Saturday night and are expecting harder freezes this coming Wednesday and Thursday. In light of this, we are hurrying to finish the sweet potato harvest (half the patch yet to go), and will need to cover tender greens by Wednesday afternoon. Today at the stand you’ll find the last heirloom tomatoes of 2018, harvested slightly under-ripe on Friday, but beautiful and flavorful right now. You’ll also find a number of pumpkins and gourds for sale, prefect for pies from scratch, carving, or decorating your home this autumn. It’s easy to impose characters and personalities on the eclectic collection of various sizes, colors, and abnormalities, all of them eagerly awaiting a home!

Harvesting sweet potatoes ends up being very time consuming, in part because of their complicated root systems.

Our other big job we’re looking to complete as soon as possible is garlic planting. October 15th is our target date to have that finished, but we’ve been taking advantage of the warm weather to maximize harvests of summer crops. On Tuesday of last week, volunteers from AER (Atmospheric and Environmental Research) came back to the farm for a second year in a row and harvested carrots, tomatoes and more sweet potatoes (pictured above). They worked so quickly that we had time to weed a few problem areas while moving between harvests.

Harvesting the last of our tomatoes.

On Friday, volunteers from Upland Software helped us pick paste tomatoes for market (pictured above), and then they pitched-in digging, yes more, sweet potatoes. Thanks all for helping us bring in what these amazing fields have to offer! If you’re interested in volunteering in the crops fields during the end of this season or the next, please email our Volunteer Coordinator. We could always use help around the farm!

See You in the Fields,

Your Farmers

Crops Update: Week 22

Still no frost, not even a night in the high thirties. This is unusual, as our low lying fields usually get zapped in the last week of September or first week of October. We expected a frost last Friday night, and so worked that afternoon with 20 volunteers from Shire biotech to scour the eggplant and tomato patches in a last call harvest. Shire volunteers then helped us bring in the last of the popcorn crop, and they even had time to dip their toes into the quicksand of the sweet potato harvest—don’t worry; they made it out alive!

Shire Volunteers

We continued mucking around in the sweet potatoes the following afternoon with 22 students from Brandeis. While it may look like we’re having a fist fight with the soil, we mean it no harm; though I can’t say the same for it, we end each session dazed and badly in need of a nap! And even with all that good help, we’re still only a third of the way through the patch, having brought in over half a ton of sweet potatoes.

Volunteers harvesting sweet potatoes

By way of comparison, 12 volunteers from Global Atlantic helped us harvest 1,100 pounds of potatoes in only an hour this past Thursday. The soil in the potato patch is lighter, and the plants have the good sense to develop their roots in a neat bundle in the space directly below them. Thank you, kind potato plants, and thanks to the volunteers from Global Atlantic, who also helped us harvest peppers in anticipation of that frost that never came.

But looking ahead, a frost seems likely for our fields this coming Saturday night. We’ll continue harvesting as if that were the case, and you may see row covers going up to protect late season greens. In the meantime, we’re taking advantage of the warm weather and so will have a mix of summer and fall crops available at the stand, in the CSA shares and at market this week.

See you in the field,

Your Farmers

 

Crops Update: Week 21

We’re doing our best in the mud and the rain, lethargically slithering through the rot and the veggie guts like chilled garter snakes. Our coolest morning so far this fall was a relatively mild 43 degrees, and so we continue to pick tomatoes, peppers and even the occasional summer squash—although these frost-sensitive crops have greatly slowed in their production. Three cheers for the farmers this morning who made beautiful veggie bunches for chefs despite having cold hands and feet!

Last Tuesday’s soaking rain meant that we couldn’t dig sweet potatoes on Thursday when volunteer groups visited the fields. Instead, morning volunteers from Wellpet’s corporate office pulled weeds from the perennial garden (pictured below; that’s a mountain of weeds in the bed of the truck behind them), before harvesting tomatoes and peppers.

Wellpet Volunteers

In the afternoon, volunteers from National Grid’s legal team harvested eggplant and potatoes (from a field with lighter soil), before clipping and shucking popcorn for drying. All that wonderful help made for a more relaxed Friday market harvest, and we even had time to wash lots of pumpkins and ornamental gourds in anticipation of a busy weekend. Many thanks to the admissions staff and the stand volunteers who did a fantastic job selling so much produce on Saturday and Sunday to an incredible number of visitors—over 1,000 on Saturday alone!

Harvesting difficult sweet potatoes

On that busy Saturday, we finally began the penultimate harvesting odyssey of the season—14 beds of sweet potatoes. The last will be potatoes, and compared to spuds, sweet potatoes are much more difficult to extract from the soil because several vines emanate in all directions from each initial transplant, and as these vines creep along the ground, they root in multiple spots like strawberry runners on steroids. Underneath the leaf canopy, the entire field becomes a fibrous woven mat. In mowing down the leaves to clear the way for harvesting, we try to grind down some of the vines as well, but there is the danger of hitting the potatoes, which are often just below, or even protruding above the soil surface. The remnant vines often get tangled in the harvest bar as we try to undercut the roots. Even after we’ve loosened the bed, we still have to wrestle with the vines and saturated soil as we search for sweet potatoes across the entire five-foot width of the bed. The digging is hard on the hands and forearms, and so we were grateful when volunteers from the Cambridge School of Weston and Boston Trinity Academy teamed-up to help us harvest 500 pounds of sweet potatoes on Saturday (pictured above). Two beds down, twelve to go. Many thanks to all who helped that day!

See you in the field.

Your Farmers

Anne Patterson Recognized with Volunteer Award

This past Saturday, Drumlin Farm’s annual farm-to-table fundraiser gala, Moon Over Drumlin,  honored our incredibly talented and hardworking volunteer, Anne Patterson, with the Jonathan Leavy Award for Outstanding Volunteer Contributions. Since 2001, Anne has been a stalwart Drumlin Farm volunteer, contributing thousands of hours to the farm during that time. Nearly every day in the winter and spring she can be found in the greenhouse, where she manages our seedling operation, planting seeds – one by one, flat by flat – to grow the plants that fill 30 acres of farm fields and feed thousands of people before the harvest ends. She trains other volunteers and tackles the toughest of field chores year-round, making her an indispensable member of the crops team.

Anne (center) with her fellow volunteers.

Noted for her excellent, calculated, and precise methods of planting and willingness to always lend a hand, Crops Manager Matt Celona expressed, “It’s difficult to measure or put into words all that Anne has given to Drumlin—she’s part of the team, and she stands alone doing her own thing year-round, in all weather, bringing others here, teaching and delighting them with stories and brain-melting explanations of ‘simple’ mathematical concepts. Over time, Anne has taught me to introduce her to others not as a ‘retired mathematician,’ but as the voluntary farmer she most certainly is. Thank you, Anne.”

Anne Patterson receiving her award and standing ovation. ©Sara Colket

Upon receiving the award, her heart warming, comical, and poignant acceptance speech sparked inspiration in the audience, which they showed with a standing ovation. The Jonathan Leavy Award for Outstanding Volunteer Contributions was established in 2017 in his memory, to recognize a volunteer who has made significant contributions to Drumlin Farm during the previous year and who demonstrates the qualities of dedication, collaboration, and commitment that Jonathan brought to his work. Moon Over Drumlin has become a night to not only taste creative plating’s by local chefs, but also honor and recognize all the pieces that make Drumlin Farm the special place it is, in which volunteers are at the heart.

Volunteers are vital to Drumlin Farm’s success, contributing to a wide range of projects in the field, at programs and events, admissions, and beyond. Without volunteers like Anne and Jonathan, we would not be able to cultivate and share the bounty of nature, farming, and education that we do today. If you’re interested in volunteering, please contact Pam Sowizrol at psowizrol@massaudubon.org.

Many thanks and congratulations to Anne from everyone at Drumlin Farm!