The Weblog

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Next week, NOVEMBER 3, will be the annual bulk order when carrots, onions, and potatoes are discounted when you order 10 pounds or more. These three crops can all be stored for many months with a little care. Details will be included next week.

Pick up will be at the usual time AND ALSO ON SATURDAY NOV. 4 AT THE FARM, if that’s more convenient.

Certain other crops may be discounted as well, depending on availability.

Meanwhile, for this week, we have some salad mix again, and a few cauliflower that survived the ravaging porcupines, as well as a few other items.

This much needed rain may bring on more broccoli and another frost should give more flavor to the brussels sprouts so we may have those next week as well.

The last of the garlic was used for planting. Hopefully, next year we’ll have a better crop.

If you have any questions or comments let me know.


Weblog Entry


We had a hard frost last night, but between much of what remains being hardy and other things under row cover or in the greenhouses, there was nothing lost. And now it looks like we’re going to warm up a bit again for awhile.

We have some spinach this week. If it’s sold out and you want some you can ask for it in the comment section and we might have more. I usually try to underestimate amounts.

I didn’t estimate how many green and purple peppers there are so please also ask for those in the comment section. We can probably provide.

At this point it looks like we’ll continue through at least early November. There’s more lettuce and salad mix in the hoophouse, some spinach and beets, and plenty of onions, potatoes, leeks, bok choy, carrots, chard, brussels sprouts, kale, cabbage, and ginger. And maybe some more broccoli. So on we go.

Thanks as always for your orders.


Honey and humidity


I broke into a sweat yesterday just typing an email. Where’s our refreshing fall weather? Maybe tomorrow…

A reminder that if your account is empty, or nearly so, you can continue to order and pay by check. Those who pick up at the farm can pay at pick up, and those who use the Union Mill can mail a check. Email or call if you have any questions.

Meanwhile, the honey harvest is in and our one hive of hard working bees (well, the females that is) produced around 100 pounds, of which we took about 40. The remainder should get them through the winter, hopefully.

Fresh honey and ginger – a nice combination for tea and ginger syrup.

No salad mix this week, but more later, if we’re lucky. The 1 1/2 inches of rain put an end to the tomatoes in the field and the heat and humidity brought on the broccoli so fast that it’s mostly gone by. There’s a last planting which we may or may not get. At least the Bull’s Horn Peppers are enjoying the heat.

The deer aren’t fooled by the warm weather and are starting to feed more aggressively out in the field. Time to put row covers over some of the crops.

I hope to do a bulk order at the end of the month or early November. There should be carrots, onions and potatoes at a discount when bought in bulk, and maybe some other items. More on that later.

Thanks for your orders.


Chilly, but no frost yet.


You would think that a waxing moon and clear, still nights in October would mean a frost, but not so here. I’ve been covering and uncovering certain crops the past few nights, always convinced that if I don’t then there will be a frost. As a result, no frost.

All the same, the season is winding down. I’m starting to clean out the greenhouse and put away the irrigation. Yesterday I put the escape board on the beehive so the bees would move out of the supers (the boxes on the top of the hive where the bees store the honey that we steal, leaving them enough for the winter in the main hive boxes). This movement takes a few days. Both supers seem packed to the brim, the medium size one being very heavy.

Thank you for your orders and enjoy if you can this beautiful weather during these troubled times.




Fall is here, October is days away, the leaves are starting to turn, and it feels like July. Go figure. And we’re still irrigating!

Where’s the garlic? I have to go through what remains and set aside some for planting. Hopefully, after doing that there will be more to offer.

For those whose funds are close to gone in their account you can use up what remains and then pay by the week from now until the end of the season.

For example – if you have $10 left and you order $20 worth this week you can pay for the difference with a check or cash. For future orders this season you can pay by check or cash when you pick up.

Checks should be made out after you pick up because the final total may differ from the original total on the invoice.

For those who pick up at Union Mill payment should be mailed to Tim Winship, PO Box 143, Temple, NH 03084. Checks should be made out to Tim Winship

Questions? Comments? Please let me know.


Fresh Baby Ginger!


I decided it was time to check on the ginger and it’s far enough along to begin harvesting.

If you already ordered and would like some you can order it and the site will add it to your current order.

Here’s the info that accompanies the ginger in the market section:

This BABY GINGER is grown in our hoophouse. It has a lovely aroma, excellent flavor, and is beautiful to look at (click on the photo for a close-up. The piece in the photo, minus the tops, is a 1/4 lb.). It’s great for cooking, tea, smoothies, pickling, and anything else where you want the flavor of fresh ginger.

IT FREEZES REALLY WELL, retaining it’s flavor almost indefinitely. It peels or grates easily and then the unused portion (still frozen – don’t let it thaw out!) is returned to the freezer.

It keeps fresh in a bag in the fridge for about two weeks. It’s helpful to rinse it once in a while and then return it to the fridge. This ginger is a nice addition to the diet during our long winters.

The ginger is propagated vegetatively, like potatoes. The seed ginger arrived from the Big Island of Hawaii in late March and was germinated in the house until late May when it was planted out in the hoop house. Many months of watering and weeding followed. We should be harvesting it until the end of October or so. The variety is called Bubba Blue.


Weblog Entry


We’re adding baby bok choy, some cabbage and the first few cauliflower heads that have sized up.

I thought summer was on the way out, but not yet. More temps in the 80s are on the way. This warmth and humidity does give a late season boost, but it cuts both ways, good and bad. We have more cukes and squash which is unusual for us this time of the year, and the cauliflower that seemed to be coming slowly took a jump this past week. The bad edge of the sword is that the heat and humidity brought on a rapid, late season flush of basil downy mildew that I thought we had dodged this year. So no more basil. But we had a good three month run of it. The first planting of spinach, which likes life to be cooler and less humid, hasn’t fared well, either. Hopefully, the second planting will do better.

On we go. Enjoy the last week of summer.


Summer's last hurrah?


Summer’s back for a couple of days which should give a nice little boost to the crops.

There’s more broccoli this week and we still have some squash and cukes, though they’re both on the way out. The cucumbers are half price due to being of various sizes, and the last of them.

If you want heirloom tomatoes please ask for them in the comment section. It’s getting hard to find marketable ones now. There are still plenty of regular field tomatoes. The Sakuras are finally slowing down, but they’ll enjoy this hot weather.

A number of fall crops are on the way; cabbage, cauliflower, brussel sprouts, baby bok choy, spinach, and ginger, and many others continue to carry on.

Thank you for your orders and support of the farm.




The last couple of days brought the broccoli along more than I had expected so we have about 10 pounds.

I’ve re-opened ordering until 8:00 tonight so if you would like some you can order it and the website will automatically add it to your current order if you have one.

For those who might have tried to place an order for veggies this morning and couldn’t you can now do so until this evening at 8:00.


Bull's Horn peppers, the Red Sox, and porcupines


It’s the height of the sweet red Bull’s Horn peppers so if you enjoy them now’s the time to get some. We slice them, put them in freezer bags and then in the freezer, and use them all winter for stir fry, beans and rice, pizza, and soups.

We’re in a lettuce slump at the moment. Those available are smaller than usual, but at least they’ll fit in your fridge.

We have an excellent onion and leek crop this year. As you may have noticed, the Ailsa Craigs are very large. If you’ve ordered a pound you were probably getting as much as a pound and a half or more.

Cucumbers are about over, sadly. We’ll have a few so ask for them in the comment section if you don’t see them listed and we may be able to pass some along.

All the heavy rain that’s forecast may not be kind to the tomatoes and cherry tomatoes, but we’ll hope for the best.

We put up the fabric fence to keep the porcupines out of the brassicas, but they just shrugged and climbed over to do more damage. I caught one in the middle of the night last week and took it far away. Then we raised the height of the fence. Another porcupine just decided that it was the cost of doing business – they’re tree climbers after all- and climbed over it as well. We got back at 1:30 last night from our once-in-a-blue moon ritual of going to Fenway for a Red Sox game and I caught a second porcupine, the fourth of the season. We’ll raise the fence one more time and see what happens (I don’t seem to get the obvious). At least it slows them down and makes them a little easier to catch. I’ve been told that fisher cats, their main predator, are declining so the porcupines are increasing. This damage to broccoli, cauliflower, etc. never happened to us before 2015. At least they haven’t gotten most of it like they did that season, so cauliflower, red and green cabbage, and more broccoli *are on the way. And there’s still plenty of *kale, so far.

I hope you’re enjoying all the produce and thanks as ever for your orders.