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Tuesday was a classic day at the farm. The final group of this season’s Green Power students were busily working in the front garden, helping to harvest and keep our fields looking great. Land’s Sake farmers were busily washing and packing the day’s harvest and setting out berries and tomatoes for sale at the farmstand. CSA customers were literally queued up, ready to claim their share of the vegetables that were all beautifully and carefully laid out under the CSA tent. Students from the Blue Hills Boys & Girls Club romped about the garden and the fields, learning about goats and compost, green vegetables and natural systems. It was Land’s Sake at its summertime best.
In the past two months, I’ve had the opportunity to learn about and observe Land’s Sake programs, meet with many of our members and donors, work side-by-side with our farm team, and speak with many of our CSA and farmstand customers. With each additional interaction, I have learned more about what makes Land’s Sake unique, and why it is such a special place for many people. We do lots of important things: provide access to local, fresh, healthy vegetables; offer programs that teach children the relationships between the food they eat and the world around them; create opportunities for people to gather together in a beautiful place; grow produce to share with those with less access to it. Most importantly, however, Land’s Sake makes this a stronger community and a better place to live.
I am pleased to be a part of all that Land’s Sake does, and I’m excited by the opportunity that exists here. We have much work to do in the months ahead, and I look forward to working with many of you to grow and strengthen our programs and our relationships and help Land’s Sake become what it has the potential to be. Please be sure to join us for our annual fall celebration dinner on September 22 if you can. Stop in to the farm to see what’s at the farmstand, or drop by the office to introduce yourself.
See you at the farm!
Ed Barker Executive Director Land’s Sake
Fresh-picked English Pea Soup and Farm-grown Black Bean Burritos with Arugula Pesto may sound like something you might find on the menu at a hip farm-to-fork restaurant in the city, or perhaps written up in the latest Food column on the New York Times. For the past couple of weeks, however, these delectable dishes have been gracing the table of our Friday Farm Meals cooked by our awesome Green Power crew.
Bringing in the harvest, rain or shine!
We culminate every week at Green Power by planning, harvesting, preparing, cooking, serving and (of course) eating a delicious, local meal, inspired by the best of the season coming out of the farm fields and our Education Garden. It has been such a joy to watch students bring this process from garden brain storming sessions to a stunning spread on red-checked table cloths. The students take ownership over every step of the process: from figuring out how to form the menu around our harvest, to learning knife-skills, to wrapping spring rolls and baking pop-overs.
Preparing our take on Garden Salsa Verde.
This cooking program could not happen without the support of our community. Special thanks go out to the Wellesley Whole Foods, the Waltham Shaw’s, and Waltham Costco for donating to our program. Big, big thanks go to the Wayland Whole Foods for donating over $600 in food staples and cooking supplies. We are forever grateful to our amazing super-star Chef Team, Ellen Touart-Grob and Trish Scozzafava, who put in hours of planning, teaching and kitchen mentoring to make our program possible.
Enjoying the feast!
Seeing the pride our youth have in presenting this meal to our farm crew and friends is such an incredible experience. I must say that after years of working on farms, I have found that no one moment brings people together more than sitting down to a home-cooked farm feast with co-workers, friends, and family. It has been such a joy to share in this cultivation of community with the amazing and awe-inspiring crew of Green Power.
See you at the Farm,
Nicole
Green Power Leader
For the Sake of the Land 