"Together, we continue to enhance the vision of community-style farm systems"
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This Week at the Farm
Field Notes
In the News
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It's been a whirlwind of activity at the farm, with healthy doses of transplanting, irrigation and field prep, seeding, composting, and farm chores galore. The benefits of being on the farm continue. Each week brings with it more visitors to this oasis; each day a host of new experiences.
The farm stand
is now open daily for self service: local raw honey, cut flowers, fresh and dried herbs, chamomile. A select amount of in-season seedlings available as well.
Saturday Market begins at 10 a.m
.
This week features: French breakfast and crunchy king radish, baby kale, bok choy, mixed fresh greens, and herbs plus gift display (see below).
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Recent additions to the volunteer crew find their comfort zone and adopt their own style to the farm; the fields brim in attention. These farmers know how to hustle and whistle while they work. Great crew keeps growing!
Farming families, we're ready for you on Tuesdays and Thursdays.
If you would like to join the volunteer corps, check times on our events
calendar
or message/call Farmer Dan at 401-834-5828. Waiver
form
required.
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Pictured: Emily soaks it in, Paige and Sarah find their groove, Lindsey working the new wire hoe.
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We collected approx. 900 lbs. of food scrap energy in May. Thanks to Kelvin and Tim for their dedication to the composting project.
Join Kelvin and Tim as we move to expand our vermi-composting and windrow hot piles. Composting is an art. Come be a resident composter!
Food-scrap collection continues at the farm stand, including fish carcasses and shells in with veggie scraps (
no
meat or chicken bone at this time).
Have you added chickens to your backyard garden? We gladly accept any excess bedding and organic chicken manure. Find the drop off location in this
video
.
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Teacher Gifts from the Farm Stand (Saturday)
In limited quantities, farm-to-mug chamomile tea kits will be available for purchase at the farm stand this weekend, including 8 servings of our own freshly harvested and dried chamomile, 2 reusable tea bags, and 8 oz. of local honey for $20. Makes for an excellent end of year gift for our wonderful teachers (and yes, you can include yourselves as de facto homeschoolers), who can surely use something calming and healing as we wrap up the school year!
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Recipe of the Week, 'Radical Radish'
2-3 bunches of radishes, greens removed, sliced to 1/8” thick
For the brine, bring to a simmer:
1 cup water
1/2 cup apple cider vinegar
1 Tbsp sugar
1 1/2 Tsp of salt
1 1/2 Tsp of pickling spices
When dissolved, take off heat, add 1 tsp of sriracha, & pour over radishes. Let come to room temp then store in an airtight container in the fridge.
Serving suggestions. Great on burgers, dogs, tacos and bloody Mary’s!
Enjoy
-- recipe, courtesy of Brian Morley
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This was a busy week in the flower garden. We are happy to share that all of our annual and perennial flowers are in the ground! A big thank you to our board member, Gail, for making our dahlia dreams come true. And thank you to all the hardworking volunteers who came out on Saturday to prep new beds and get our zinnia and sunflower rows underway. We look forward to offering our first flower bouquets this week at the stand. We will be harvesting flowers for the stand every Wednesday and Saturday morning (and more frequently as the season brings greater abundance in the garden.)
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Pictured: customer's bounty, baord members planting dahlias
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Strawberry Moon is Friday the 5th of June.
The modest rows of strawberries we do have are filling in and we'll have a smattering of berries, likely to be gobbled by bright-eyed volunteers before they make it anywhere near the farm stand. These donated plants are in their infancy and will reap a better and larger harvest in 2021.
The potato patch of red norland, cream, and fingerling is filling in, while the 500' of solanaceae are very happy in their new home in the Evil Woodchuck garden.
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This past week we transplanted (TP) sunflowers, zinnias, cosmos, dahlia bulbs, common sage, basil, and beets, while directly seeding (DS) beets, salad turnips, and one last run of radish.
Coming up this week we complete the plantings of our long season crops including varieties of cucumber, zucchini, squash, melons, and heirloom tomato.
For Saturday, we will have a select quantity of the following seedlings: "Carolina" heritage tomatoes, Jack-o-Lantern pumpkin, lunch box peppers, market cucumber, basil, common sage.
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Pictured: Aby harvests chamomile, a young farmer tends her crop, newest farm friend and her prized raspberry
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Pictured: Hairy vetch cover crop in flower, apples growing in the orchard
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An inclusive community farm and learning center that provides farming, food, health, and environmental education supported by dedicated volunteers serving as stewards of our historic farm. Barrington Farm School is a 501(c)3, educational resource for students of all ages.
Barrington Farm School
P.O. Box 41
Barrington RI 02806
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