Closing Day Information and Bulk Order Sign-up 2017


 Finally a frost to break the sultry, tropical weather we’ve been having. We welcomed it with relief rather than the usual panic as a normal event (even if it was late in coming), a comfort in these roller coaster days of mayhem and uncertainty. And this tardy mid-October frost found us ready-not to protect our delicate summer annuals and coax a few more squash and tomatoes from the tired plants, but to let them go to their reward and embrace the bittersweet season of death and decay, not to mention of increased leisure time for exhausted farmers.


No growing season (at least none that I’ve weathered) is a complete success or a complete failure, but on balance we had a very good run this year. The early spring was cold and much wetter than it has been for the last several years, which caused some disappointed assumptions, foiled plans, and a serious case of scab on many apple varieties. Rain continued to fall even as it warmed, so constant that the word ‘irrigation’, much in circulation the previous year, rarely passed our lips. Even as the rain clouds dampened our desire to water, they hampered our ability to kill weeds-the resulting lusty stands of pigweed and galinsoga reproach us still, barely touched by the recent frost, dropping enough seed to ensure their progeny for a hundred years of frustrated farming.


Like many farmers, I’m a bit prickly when it comes to talk of the weather. When weeks of drought are broken by a shower, maybe a tenth of an inch, and people call it ‘rain’, I often stare at them in exasperation, knowing that if I stick my pinky into the soil, I’ll hit dry before I get to the first joint. On the other hand, when people congratulate me during extended periods of rainy weather, assuming that if some is good, more is better, I get equally exasperated. I assure them that rain is not an unmitigated blessing, that most of the vegetables grown in this country are grown in the Western desert, that fungi and bacteria-plant pathogens-thrive in moisture, and that, as a prudent (and lucky) farmer with good irrigation infrastructure, I can make it rain when I want to.


As factually accurate as my testy response is, the ‘truth’ is more nuanced. I can, indeed, make it rain when I want to, if I have the time and energy and if the creek don’t dry up. Furthermore, the layout of our fields, the nature of our irrigation delivery systems, and the complexity of our planting layouts can make irrigation complicated and time consuming, not to mention somewhat less than optimally effective. The truth is that, on balance, the rain was a blessing. There, I admitted it–but don’t now assume that I’m thrilled every time it rains or I’ll have to tell you about California and Arizona again.


Potato Bulk Order Sign Up
One crop that seems to have benefited from the rain is potatoes-we will be doing our usual end-of-season potato bulk order sign up, with some minor changes. We will have our usual trio of varieties available in 50 lb bags for $40, with a number of other types available in 20 lb bags for $22.
Those interested in 50 lb potato bags can select from three varieties:
  • ‘Kennebec’, our old standby, a great all-purpose, white flesh potato with good flavor and excellent storage
  • ‘Keuka Gold’, a new Cornell introduction with large size, good storage potential, and similar flavor and texture to ‘Yukon Gold';
  • ‘Carola’, our favorite yellow-flesh variety, smaller on average than the others, with good flavor and firm texture.
In addition, we will be offering 20 lb bags in five varieties:
  • ‘Adirondack Blue’, a dark purple potato with purple flesh and high anthocyanins
  • ‘Adirondack Red’, with red skin and red flesh
  • ‘Peter Wilcox’, with purple skin and yellow flesh,
  • ‘Chieftain’, a fluffy white flesh red
  • ‘Russet’, excellent for baking and mashing
As always, we have finite quantities of all these varieties, and those who sign up earliest will be more assured of getting their preferred potatoes. In case of shortages, we encourage you to include a second choice variety (and even a third choice) when you sign up. Sign-ups can happen in one of two ways:
  • e-mail-send your order to info@hutchinsfarm.com. Please let us know how many 50 lb bags and of which variety (from those listed above), or how many 20lb bags and of which variety (from those listed above)
  • in person at the farmstand on our ‘official’ sign-up sheets;
As we log orders received, we will confirm via e-mail, and when the bags are ready to be picked up (most likely the last week of October) we will contact people again. Those who wish to get bulk potatoes but are unable to pick up during the last week of October can make arrangements for pick up at a later date.


Carrot Bulk Bags 
We have plenty of beautiful carrots this fall, so many in fact that we’re not bothering with sign-ups for 25 lb bags-we’re just going to have plenty of them on hand starting October 24th. They will be $28 each. Interested parties can just pick one up at the stand rather than signing up. If you are a farmers market customer we can send them in for a market pick up instead – just email us to make arrangements.


Farmstand Closing Information:
We will close for the season on Tuesday, October 31st at 6pm. As per our usual practice, we will make any additional produce available self-serve on the porch after we close for as long as the weather permits and the produce holds out. Please check our website for updates. Just a reminder that the Cambridge Central Square Farmers Market and the Somerville Union Square Farmers Market will continue until Thanksgiving. Thank you all for a wonderful season, and we hope to see you at the stand soon!
-Brian Cramer
and the Hutchins Farm Team

 Pumpkins on the porch

Concord's Food, Farm and Garden Fair - This Weekend!

Concord’s Food, Farm and Garden Fair
This Weekend!
August has ended, and summer is on the wane, but our crop variety and abundance are on the increase. Summer crops (apart from cucumbers) like corn, tomatoes, eggplant and peppers are still coming on strong, with the late summer/early fall veggies like broccoli, winter squash, potatoes, turnips and cauliflower beginning to make appearances. Also, we’ve begun picking what should be an enormous apple crop!
Just a reminder that this weekend, September 9th and 10th, is the annual Concord Food, Farm and Garden Fair, which begins on Saturday with the 12th annual Ag Day market in downtown Concord. Hutchins Farm will be represented, along with about ten additional Concord farms and a variety of local organizations that promote agriculture. Ag Day will run from 10 AM to 2 PM right on Main St., which will be closed from the roundabout to Walden St. Come on down and see the bounty Concord has to offer!
Because of the Ag Day market, this week we will not be attending our usual Saturday market at Union Square, Somerville. Our apologies to our Somerville customers! We will be back next week (September 16th)
The Farm and Garden Fair continues with garden tours on Saturday afternoon-get information online at https://www.ccfoodcollaborative.org/ or at the Garden Club table at Ag Day. Then on Sunday, a number of Concord farms will be hosting farm tours-a tour of Hutchins Farm led by our vegetable production manager, Dan Kamen, will begin at 1 PM Sunday September 10th. No signups are necessary, just show up at the farm stand before the tour begins. Tours require walking on rough (dusty) farm roads and may include encounters with unfriendly weeds and stinging insects-good footwear is suggested, and folks with allergies to bees or wasps should take appropriate precautions.

Hope to see you soon!
-The Hutchins Farm team

 From left to right: Ag Day 2013, gala apples, cherry tomatoes, Ag Day 2016

Hutchins Farm Potato Harvest Volunteer Day

 

Come help us harvest potatoes, Saturday Sept. 2nd, 9:30am – 1pm!

 

With the success of last year’s volunteer days we decided to do it again! While the 2017 season overall hasn’t been as rough as last year, just like last year we’re having a tough time hiring for our fall field crew to replace the folks who are heading back to school. So, we’ve decided to reach out and ask our loyal customers if they would like to pitch in and help us bring in the potato crop again.If you would like to volunteer please reply to info@hutchinsfarm.com! If there is limited interest we may have to cancel the event, so if you’re keen, please make sure to RSVP.

We will be meeting in the potato field – further directions and parking will be provided to our intrepid volunteers. (Not the same field as last year!)   Once we have assembled, Vegetable Production Manager Dan Kamen will tell you a little bit about potatoes, how we grow them, the varieties we grow, and how we’ll be harvesting them, and then we’ll get to it! If you have to leave early that’s ok, however it is important that you can be there on time for the instructions and explanation of our harvest systems at 9:30am. Digging potatoes may not seem that complicated, but organization is key!

Make sure to wear clothes that you don’t mind getting dirty and closed-toe shoes or boots. Gloves are recommended. Water bottles are always a good idea. Because we live in such a litigious society, all volunteers will be required to sign a liability waiver. Children 10 and over are welcome as long as they are accompanied by their parents. So if you would like to spend a little time outside on Saturday helping us out, please RSVP! We will be very thankful for the hand.

Thanks,
-The Hutchins Farm team

From left to right: Potatoes freshly dug, near the potato field, last years amazing volunteers hard at work!
www.hutchinsfarm.com

August 2017 Newsletter - Mid-Season Update

                  Just a brief note to update you all on the season in progress-in a word, it has been wetter. Which might seem like a positive thing, but definitely not an unmitigated blessing: many fields have remained too wet to work until recently, foliar diseases have appeared earlier than usual on tomatoes and potatoes, weed control efficacy is compromised as the dislodged weeds quickly reroot in the moist soil with gray skies overhead. On the positive side of the ledger, we’ve needed to irrigate very little so far, germination in crops like carrots and parsnips has been generally strong, and consistent moisture can be a real boon to crop quality if other factors (like disease) don’t intervene.

                  Along with wetter, it has also been cooler, which presents some difficulties as well. Certain crops have clearly benefited from the combination (garlic did well, lettuce looks great, peas were abundant) while other crops have been stymied by one factor or the other-strawberries melted under the frequent rains, beans don’t particularly enjoy the cool weather, tomatoes are only now starting to come out of their adolescent sulk to become the productive adults we all hope and expect them to be.

                  Corn got a bit of a late start, but plantings look good, and supplies should be adequate to ample for awhile. The blueberry crop is enormous-it’s all we can do to try and keep them picked. They look as though they may produce farther into August than is usual. Melons and watermelons are producing well, peppers and eggplants have begun to mature their fruit, and the aforementioned tomatoes, despite the disease promoting weather, are beginning to ripen what appears to be a creditable crop. May the good Lord keep the late blight far from our fields.

                  After last year’s disappointing (nonexistent really) apple crop, our biennial bearers set another monster crop this year, like they did in 2015. Unlike 2015, the spring was extremely wet and rainy, perfect conditions for rampant infection by apple scab. We took vigorous measures to try and control the spread, with some success I believe-some scab prone varieties may not be plentiful (though they have lots of scabby fruit on the trees!), but less susceptible and resistant varieties should be very abundant.

                  Also of note: Our long-time partners at Bondir Restaurant in Cambridge are doing us the distinct honor of hosting a ‘Dinner with Hutchins Farm’ on Wednesday, August 9th, spotlighting produce from Hutchins in every dish. Liza and Brian, along with other Hutchins luminaries, will be present to give awkward, embarrassed speeches (short) about the special synergy that is created when local farms work with local chefs in a seasonal framework-Jason Bond and his team display a deep understanding of what we do, and how to use and highlight the unique attributes of truly fresh produce grown in its season, recombining and transforming it into peerless culinary creations: the highest aspiration of any self-respecting fruit or vegetable, after all. For more information about the event please see Bondir’s website: www.bondircambridge.com or give them a call at 617-661-0009.

                  Guess this turned out to be not so short. Happy High Summer to all, and hope to see you soon at the farm, and fingers crossed for a bountiful August!

-Brian Cramer, and the rest of the Hutchins Farm team

From left to right: honeycrisp apples growing, blueberries ripening, corn rows getting taller    
www.hutchinsfarm.com

Dinner with Hutchins Farm at Bondir Restaurant in Cambridge MA

Join us for dinner! Bondir Restaurant is hosting “Dinner with Hutchins Farm” at their Cambridge restaurant featuring our produce!

We’ve gotten to know Chef Jason Bond through his support of local farms, and we are excited to have dinner with you all! Bondir is committed to highlighting New England’s bounty and we’re thrilled to see their creativity in action with our produce.

So, please join us as we celebrate summer, sustainable growing and seasonal eating!

Wednesday, August 9th, 2017
Bondir Cambridge
$68 Per Person / Reservations Available 5PM to 10PM
Please Call 617.661.0009
or Reserve Online at www.bondircambridge.com

May 2017 Newsletter – Opening Announcement

Near weekly nor’easters and cold cloudy weather have characterized this spring, with one brief heatwave to keep us guessing. After two dry springs, our comfortable assumptions of where we might be able to plant our early crops have been punctured, to the detriment of our beautiful, orderly planting plan, now shredded and mingled with other obsolete and irrelevant documents. Despite the cold and dark, crops are surviving and even thriving-a few of our earliest tomatoes, planted in late April with prayers and row cover to protect them, were touched with frost, but have since shaken it off and, though they look a bit anemic, have started to put on stature, and send out flowers to lure the sun back. The black hand of the frost mysteriously spared our earliest corn, planted just a few days after the tomatoes, without row cover and only the scant protection afforded by our hopes and desires-also anemic, definitely alive, getting discernibly larger. The basil sulks under the inadequate protection of its row cover-I imagine I hear it grumbling as I go by.

                While their heat-loving, semi-tropical field mates suffer or simply endure the (to them and to us) inclement weather, the peas positively enjoy it, and seem to grow appreciably day to day, along with their cool weather compatriots: the spinach, the lettuce, the beets, the onions. Potato sprouts are popping out of their ridges sporadically, announcing their imminent emergence with subtle fractures in the soil. Potato beetles, recently emerged themselves, take note. Garlic, already having braved the New England winter in their Spartan straw beds, shrugs off the vagaries of spring, with only the yellowing tips of their broad, dark green, strap-like leaves hinting at some resentment, some regret, some unmet desire.

                And the apples-what a show! In April the orchards stirred to life, each tree with its unique constellation of slowly swelling buds, exploding into exuberant, ebullient, magnificent bloom that covered the orchard like a fragrant blanket. I don’t think I’ve ever seen the trees so covered with flowers, and they doggedly kept at it as the weather refused to cooperate. For a long time, the apple’s show went unappreciated by its primary audience, the fair-weather bees who stayed napping cozily in their holes and hives, the trees blooming in vain, glowing bright under the dark, cold, dripping skies.

                But some sun did shine, some days grew warm in the afternoon-first the bold bumblers (warm in their puffy coats) visited the waiting flowers, then the small, multifarious, anonymous wild bees, and finally the honeybees in their vast sonorous numbers, still dwarfed by the astounding number of blooms. Beneath the saturating hum of the buzzing bees, one could fairly hear the trees exhale with relief on those rare sunny afternoons–or maybe it was me. Of course pollination is only the first step on the long, uncertain road to an apple, but it is an absolute prerequisite.

                We’ve entered a new season and we’re on the verge of opening our doors at the farm. Both the Cambridge Central Square market and the Somerville Union Square market have opened, and Belmont Center will follow their lead later in mid-June.  Garden plants are still abundant for those risk-averse (wise?) gardeners who like to wait until Memorial Day to put in the tender tomatoes, eggplant and peppers that will reward them in August and September. Produce has begun to come in as well, with asparagus, lettuce, spinach, arugula, bok choy, radishes, cilantro, dill and greens all making appearances, to be joined relatively soon by endive, escarole, chard, kale, parsley-and, of course, strawberries. We will open for the season on Tuesday May 30th, with our regular hours of TuesdaySunday 11am-6pm. As always, please check our website (www.hutchinsfarm.com) for updates.

                 We hope you can find time to stop by and visit as the days grow longer and warmer, and the seeds sprout, the fruits swell and ripen, the full variety of vegetables perform their alchemy and transform soil, sun, and water into the flavors and textures that enrich and enliven our meals and our days.
Hope to see you all soon,
-Brian Cramer, and the rest of the Hutchins Farm team
may2017

Spring is Coming - April 2017 Newsletter

 
                  Spring is an uncertain season, full of promise and betrayal in equal measure. Never more uncertain, it seems, than this season, with expectations confounded, concerns about whether the world actually works the way we thought it did, suspicions that something fundamental has shifted-a tipping point has been passed, the rules that used to prevail have been repealed with no clear replacement. The lively converse of birds, and the few, plaintive peepers I have heard on a rare warm evening reassure me; the swelling buds that gradually, over the course of days and weeks, tint and thicken the smoke colored branches likewise provide familiar footing as I slide and stumble through the slurry beneath.
                  Upon reflection, I find it more than likely that the world never worked the way I thought it did, and it will continue to confound my expectations. Trash heaps, compost piles and dumps everywhere are full of discarded narratives these days. Some may be retooled, repurposed or recycled, others left to rot and return to their constituents, that can then be reconstructed into another, hopefully serviceable story. Some of the more durable tales we tell ourselves involve the ever-increasing pace of change, and accelerating ferment that leaves us all breathless, clinging to familiar, nearby objects and ideas as we try to deal with the vertigo. Though this narrative may contain more than a bit of truth, I suspect that some of its power comes from the way it reflects our individual, linear lives, and the way which our bafflement, paradoxically, seems to increase with our experience.
                  I hope that the less erratic cycles-the days, the seasons, the years-continue to roll, wobbly though they may be. I find the structure provided by these implacable orbits a welcome remedy to anxiety about doom and disaster. It may be that, at some point, the wheels will come off completely and the whole enterprise grind to a halt, but until then I look to the seedlings breaking through the soil, the raucous geese, the up-reaching trees, the writhing worms, and the canny coyotes howling in the evening, for my newscast. They are all agreed that spring, once again has come.
                  Our first harvest each spring involves the digging of parsnips that we seeded the previous May or June, allowed to mature all season, then left in the ground over winter (unprotected, but in well drained ground that never floods) to develop a degree of sweetness that they never develop without that long cold treatment. We took the opportunity of a brief spell of good weather between storms to quickly get these “overwintered” parsnips out of the ground and will have them available for sale on the porch (self-serve) beginning today, Sunday, April 2nd. We put them in bags that weigh between 2 ½ and 3 lbs for $5 each. They’ll be out everyday as long as the temperature stays above freezing.
                  Although the weather hasn’t been conducive to gardening, we also have bagged potting soil and compost available, and will have seedling lettuce and other early vegetable seedlings available by around mid-April – check our website for the most up-to-date information. Please remember this is an honor system – exact change or check only. Come by and see the farm slowly shake off its seasonal slumber, waken and dress itself in green (with the help of its faithful servants), and begin to participate in the annual dance that reminds us of our real nature, our connection with the place we live, and provides us with the primal, perennial pleasure of good food, lovingly grown and prepared.
Hope to see you all soon,
-Brian Cramer, and the rest of the Hutchins Farm team
april_newsletterFrom left to right: parsnips in the root washer, tractor in the snow, artichoke seedlings

End of Season Newsletter – November 2016

The drought didn’t end with the summer, but gloomy, chilly weather and periodic rains have brightened our outlook considerably. Our steps are a bit lighter as we can discern the outlines of the end of the season coming closer, mercifully closer each day. Signs and portents are everywhere: frost on the shadowy grass before the sun finally clears the tree line on the eastern horizon; leaves slowly assuming their autumn complexion, like a slow, silent blaze through the woods’ canopy; long shadows in the slanting light of an autumn afternoon; unimpressed owls calling out ‘whoopdedoo’ against the faint hum of surrounding human activity that never falters, even in the still darkness of a November evening.

The season started dry: a winter with little snow was followed by a spring with stingy skies and some breathtaking swings in the temperature. One particularly alarming April morning dawned at 14 degrees Fahrenheit, with dire results for our apple crop. Continued cold weather in April and May also led to a chronically overcrowded greenhouse with lots of panicked plant schlepping and costly delays in transplanting seedlings into larger containers. The strawberry crop largely shook off the effects of the cold snap, and although a real warmup was long in arriving, temperatures stayed mercifully above freezing, so our early warm season crops, though not very happy, survived until the warm weather set in.

Of course, when the weather warmed, the lack of rain really started to be a problem. And it stubbornly refused to rain (we farmers scoff at the notion that anything less than a quarter inch merits the name rain) for most of the rest of the spring and summer. Which made for an interesting and exhausting several months, but thanks to those fine waterways, the Concord and Assabet, and an array of irrigation technologies old and new, we were able—for the most part—to shrug off the worst effects of the drought. Some notable exceptions were our late summer broccoli, cauliflower and cabbage, which suffered significant attrition when we failed to irrigate immediately after planting—as soon as a day after planting, large numbers of seedlings had already perished. Our fall carrot crop likewise suffered from the hot, dry weather of early and mid-July, with dramatically reduced germination and resulting diminished yield. The other significant victim of the ferocious summer was our spinach, which was seeded as usual in mid- and late August, with an almost complete failure to germinate in the unrelenting heat that reigned during that period.

The one crop whose absence was most keenly felt (especially after last year’s bumper crop) was apples. This year’s lack of apples is actually related to last year’s huge crop: most apple varieties have a natural tendency to bear biennially, with boom years followed by bust years. Commercial orchards have chemical tools that thin fruit set in the boom years, resulting in an evening out of crops from year to year. Organic orchards have mostly relied on extremely expensive hand thinning to achieve the same end, or they simply roll with the cycle (which is what we’ve been doing). This tendency, combined with the late freeze this spring resulted in the most miserable crop of apples ever. Lack of rain didn’t help, but wasn’t really a factor in the apple disaster.

We have, despite this dispiriting experience, renewed our commitment to keep apples in our crop roster, and redoubled our efforts to figure out how to reliably have a good crop of certified organic apples every year. At the very least, absent another late freeze, a hailstorm, or the Apocalypse, we should have a decent crop next year, we’re due for another ‘boom’ year after all.

As Thanksgiving approaches, our thoughts should turn from complaints about things that didn’t turn out as we desired, to the many more things for which we should be grateful: the workers who graced our fields and farmstand were among the most cohesive and effective groups we’ve ever had. Even as the constitution of the crew underwent change over the season, they were conscientious, agreeable, positive, and serious about doing a good job. Gratitude also, surprisingly, to the record dry weather: drought has many troubling consequences, but it also means that disease pressure on the plants is very low, so for the first time in several years, we didn’t have to spray our tomatoes at all—late blight was kept at bay by the weather.

And especially gratitude for the continued patronage of our customers who, in the face of woeful tales of crop failure and dry devastation throughout the region, continued to visit our little stand and appreciate the bounty that we were able to produce. They discovered that Hutchins Farm is resilient, and hopefully a mysterious combination of luck, loyalty, foresight, hard work, creativity, planning, and resourcefulness will always allow the farm to soldier on, riding the peaks and troughs of an uncertain future.

We’ll be at the Somerville Union Square Market on Saturdays and the Cambridge Central Square Market on Mondays until Thanksgiving, and we’ll keep the honor system self-serve set up on the porch running as long as the weather is good – always check our website (www.hutchinsfarm.com) before heading over. We’ll try to keep that as updated as possible.

Our thanks again for a great season, and we hope you all have a happy holiday season and a peaceful winter.

-Brian and the rest of the Hutchins Farm team

november-newsletter-jpg

Closing Day Information 2016 and Potato Bulk Order Sign-up

Just a short note to let you all know that our annual bulk potato sign-ups will officially begin today, Sunday the 9th of October.  We usually have a sign-up for carrots as well, but the difficult weather in July when we were seeding our end of season carrots resulted in poor germination and thin stands, and we’re not confident that we have sufficient carrots to do our usual 25 lb bulk bag order. We do have a reasonable carrot crop, however, so we are planning to offer bulk discounts on 10 lb bags of carrots during our last week for those who want to stock up, but there will be no advanced sign up.

So again, we will not be offering carrots in 25 lb bags this year.

Those interested in 50 pound potato bags can select from three varieties: ‘Kennebec’, our old standby, a great all-purpose, white flesh potato with good flavor and excellent storage; ‘Keuka Gold’, a new Cornell introduction with large size, good storage potential, and similar flavor and texture to ‘Yukon Gold'; and ‘Carola’, our favorite yellow-flesh variety, smaller on average than the others, with good flavor and firm texture.  As always, we have finite quantities of all these varieties, and those who sign up earliest will be more assured of getting their potatoes. In case of shortages, we encourage you to include a second choice variety (and even a third choice) when you sign up. Sign-ups can happen in one of three ways:

  • e-mail-send your order to info@hutchinsfarm.com. Please let us know how many 50 lb bags and of which variety (from those listed above).
  • in person at the farmstand on our ‘official’ sign up sheets;
  • or (our least preferred method) by phone at 978-369-5041, between 11 and 6, Tuesday through Sunday.  We will not accept orders left on our voicemail, so please make sure and call during our open hours.

As we log orders received, we will confirm via e-mail (preferred) or phone, and when the bags are ready to be picked up (most likely the last week of October) we will contact people again. Those who wish to get bulk potatoes but are unable to pick up during the last week of October can make arrangements for pick up at a later date. The bags are 50 pounds for $40. Smaller sized bags (10 and 20 pound bags) are likely to be available the final week of the farmstand but are not available for advanced sign up.

Other crops available for bulk discount during the latter part of the month may include beets, parsnips, turnips and rutabagas, sweet potatoes, celeriac, and winter squash. These will be available to all customers who visit the stand, and we won’t be doing a sign up for them. We will announce details on our website when these discounts begin.

The last day our farmstand will be open this year is Sunday, October 30th. The stand is full to the brim right now, and it’s a relief to see our hard work all season pay off with such fall bounty. Although there is always a bit of sadness at the passing of the season, I think we’ll all be justifiably relieved to see the end of this hard one – hope we see all of you before then!

-Brian and the rest of the Hutchins Farm Team   closingdaypic-jpg

Concord Ag Day and another Volunteer Day

Annual Concord Farm & Garden Fair
September 10th and 11th

This weekend is the Concord Farm and Garden Fair! The weekend kicks off Saturday with the 11th annual “Ag” Day farmers’ market in downtown Concord. Hutchins Farm will be represented, along with about ten additional Concord farms and a variety of local organizations that promote agriculture. Ag Day will run from 10 AM to 2 PM on Main St., which will be closed from the roundabout to Walden St. Because of the Ag Day market we will not be attending our usual Saturday market at Union Square, Somerville. Our apologies to our Somerville customers! The Farm and Garden Fair continues with garden tours on Saturday afternoon-get information online ( http://concordfood.ning.com/) or at the Garden Club table at Ag Day.

Then on Sunday, a number of Concord farms will be hosting farm tours – Hutchins will be hosting one tour at 9:30am. No signups are necessary, just show up at the farmstand parking lot before the tour begins. Tours require walking on rough (dusty) farm roads and may include encounters with unfriendly weeds and stinging insects-good footwear is suggested, and folks with allergies to bees or wasps should take appropriate precautions. We hope to see you soon!

Volunteer Day September 17th

And since our last volunteer day was such a hit, we’re doing it again! Come help us harvest more potatoes Saturday Sept 17th, 9:30am – 1pm! If you would like to volunteer please email info@hutchinsfarm.com – if there is limited interest we may have to cancel the event, so if you’re keen, please make sure to RSVP. If you have to leave early that’s ok, however it is important that you can be there on time for the instructions and explanation of our harvest systems at 9:30am. Digging potatoes may not seem that complicated, but organization is key!

We will be meeting in the potato field – further directions and parking will be provided to our intrepid volunteers after RSVPing. Once we have assembled, Asst. Farm Manager Dan will tell you a little bit about potatoes, how we grow them, the varieties we grow, and how we’ll be harvesting them, and then we’ll get to it!

Make sure to wear clothes that you don’t mind getting dirty and closed-toe shoes or boots. Gloves are recommended. Water bottles are always a good idea. Because we live in such a litigious society, all volunteers will be required to sign a liability waiver. Children 10 and over are welcome as long as they are accompanied by their parents. So if you would like to spend a little time outside helping us out, please RSVP! We will be very thankful for the hand.

We hope to see you soon, either at Ag Day, at the farmstand, or in the potato field!
-The Hutchins Farm Team