5/16 Begins Ongoing Plant Sale

Our veggie plants go on sale this weekend, beginning at 10 in the morning on Saturday. Plants will be priced between $1 and $3 depending on the variety.


We will have 5 varieties of tomato plants, Big Beef, Cherry Bomb, Cherry Gold, Mountain, Celebrity. We will have Ace “Bell” Peppers, and two varieties of Eggplant, Oriental (slender) and Nadia “Italian”.

We will also have a limited variety of other plants for sale, based on what remains after transplanting in our fields.

After Saturday, plants will remain available for self-service pick up at the farm stand, using cash box or Venmo.

Worm Tea
Perhaps we are lovers of tea, but are we worm tea lovers? Come by Saturday during our plant sale to find out about brewing worm tea, some worm tea. https://www.wormsri.org/worm-tea

Bring your own one-gallon milk jug with a cap to take home some amazing worm tea! It is life for your transplants!!

A Little Greening

This past Wednesday, we donned our gloves and masks and headed into the fields. Our mission: find a home for a tender and brave little Rhode Island Greening apple tree.
As we walked, scoping for the right spot, Spencer of Sowams Cider Works Company filled us with all the necessary info about grafting cider apple trees while offering a step by step how-to guide for caring and nurturing them for a long and happy life.

Wishing I had brought my journal to take notes, I experienced a therapeutic entrancement while the young tree first entered its now permanent home. Fenced in and well-watered, this little RI Greening is in good hands as it shoots to 9 ft high this summer. A tiny sapling as of yet, this tree will be fruitful for generations of visitors to come.

Thank you, Spencer, for this wonderful donation and addition to our farm flora. We look forward to tending to her every need.

Read more about what is going on at the farm in our newsletter here.

Allium Fields Forever

Knowing how well the trial of onions faired in 2019, this year’s plan to expand the allium harvest has been on point. With over 2000 garlic stretching into warrior one pose, 3500+ onions have gone from seed to sprout and into the ground. Fingers crossed deluges and other unknown forces keep out of the way and allow these hardy transplants to flourish.

Still, we know this is only but a small contribution to the local food network.
Earth day idealism: imagining, we have at the farm but an acre and a half to sow seeds. Even if we wanted to, we could not feed all but a fraction of the east bay. Now, if home gardens carved out just portions of their urban lawns or open spaces, surely we’d fair better at feeding ourselves and each other while offsetting carbon prints.

There are great videos of course for how to garden like a farmer, but the truth is there is no learning without trial and error. If it were up to us, we’d be setting up shop on your southern facing yards fitting all kinds of seedlings and transplants into each nook and cranny.

Be brave this year and tear out that 1950’s lawn. Why grow something green if it’s not making it into your smoothie?

–Farmer Dan

Inedible Values

For so many, plans have been put on hold until a more appropriate time, and for now, we continue waiting out the storm. We have observed an array of responses to the situation at hand, from the early hoarding of supplies to some throwing caution to the wind.

Yet, one of the most poignant is the adaptation and resilience of farmers. All over the country, farmers are reworking their entire business model while also maintaining their usual pace of spring- prepping, seeding, planting, weeding, and around again. While markets slowly come online, farmers are coordinating drop off and pick up systems to get food to their customers.

Food, in general, has become a hot button topic. Seed companies nationwide are facing shortages as homeowners turned home gardeners are starting their own plots in the backyard. While, for some, growing their own food may be fueled by fear, others are realizing the inconspicuous and inedible values of gardening.

The calming and rejuvenating effects of being outside, the endorphin-releasing response to physical exertion, and the immune-boosting consequence of interacting with healthy soil all lead to the general enjoyment of the process. The average home gardener may not be aware of the exact science, but all the evidence they need is how good they feel after having their hands in the soil.

— Farmer E.S.

Spring Rain

The crackling lighting’s rolling thunder had us counting Mississippi this Sunday evening.

For those awake then or awakened, the energy in the storm gripped us, not fearfully, though emboldening us, not timidly, but encouraging us to hold strong, to push through with force.

It had been a while since this farmer recalled a thunderstorm as intense, and perhaps in replicating the intensity of the moment we are embracing together at a distance, the spring storm relayed a message from on long ago.

Do you not wonder and recall how those first storms affected human beings, how we must have huddled and sought shelter, relying on each other for comfort?

If ever it were a time to huddle together it is now. We take care of ourselves in our isolation, careful and cautious, so that we may gather once again en masse.

By now we have consolidated, and we breathe in and out together, deeply aware of all that is taking place around us. We are there for each other. A phone call, a letter, a video conference – we connect and care for each other- weathering the storm.

Local Food-Print Event Brings Together Local Foodies

Free Ticket to Event

Being held in the Gardiner Dining Hall at St. Andrew’s School in Barrington, RI – Local Food-Print’s line up of talented and dedicated folks from within the local food industry will share, hope, and dream about how they plan to continue to enrich the local food movement, especially as concerns sourcing and providing locally grown, densely nutritious foods for the local community.

The line up includes local chefs and business owners such as Prica Farina, Barrington Butchery, and speakers from Rhode Island Food Policy, and McCoy Community Farm.

Here is the full line up for the day:

Intro by Dan Penengo, Board of Directors at Barrington Farm School

Presentation, Rob DeLuise, Flik Independent School Dining and Chef at St. Andrew’s School

Speaker, Matt McClelland, Backyard Food Company

Speaker, Nessa Richman, Rhode Island Food Policy Council

Speaker/Presenter, Spencer Morris, Sowams Cider Works Company

Speaker/Presenter, Priscila Moritz and David Strenio, Prica Farina Fresh Pasta Co.

Speaker, Jane Donnelly and Team, McCoy Community Farm

Speaker/Presenter, Larry Russolino, Barrington Butchery

Speaker/Presenter, Mike Seward and Chris Darling, East Bay Homebrew Club

Confetti Kids Take Initiative

When we say it takes a village we are mindful and aware of perhaps the greatest asset to that village being its youth. Being a farm school our education model proposes to reach every age and ability. To that end, we welcome people from anywhere and any background to our farm to enjoy what we enjoy most, farming.

As it always seems to turn out, however, it is the excitement, joy, and creativity of the youth which sparks our motivation to reach further and tap more deeply into these roots of society. Also we do know there are always extremely passionate and resolute adults taking charge of these fledgling farmers behind the scenes. With their care and influence, youngsters will flock to the farm and be enriched on so many levels.

Farming is more than a simple pleasure. It is a rich and bountiful exercise. It is a life skill encompassing infinite skills and limitless possibility for growth.

The farm awaits. Come experience it for your self.

Trails and Trail Mix

Organically grown is a label which goes beyond food. At our farm like that of so many others organically grown has all to do with the relationships that come together simply from an idea of one person being taken on by another.

Carrying a big stick! Trailblazing in the woody acre

When we posted our Trails and Trail Mix idea in our recent newsletters, one of our awesome farm friends said, “we’ll be there!” Sure enough, with a seven family crew and a few tag along friends, trailblazing and winter bliss was had by all.

Clearing the way for the future events space underneath mid century oaks

While some of us focus on seeds or event planning, our farm crew’s diversity includes career campers and trekkers. For these folks the trailheads and pathways being set into the woody acre will be a sure way to escape the scold of the summer heat. Nothing says clear your head like a meandering down a mossy and clover laden sanctuary.

Turkey tails on an old log

Most impressive in the day was the vigor in the children taking charge in clearing new trails. They sure earned their trail mix and hot cocoa afterward.

Earnings

The farm made new friends today and friends made the farm triumphant. Here’s to another great day at the farm school.

This crew brought it

Group Outings at The Farm in 2020

As we gear up for the 2020 growing season, we are also making our invitations to the community to join in on the fun. There are few things we enjoy more than seeing visitors participating with us in growing healthy and nutritious vegetables and fruits.

We look for schools, corporate, or non-profit groups to join us in the fields during the summer months to bond and to learn the ins and outs of our farming practices, while sampling delicious veggies and farm honey along the way.

Have ideas for an event or gathering? Reach out to us and we will make it an experience to remember. Email us or call Farmer Dan at 401-834-5828 to set up a day in the fields for this summer.

A three-hour farm outing typically includes a farm tour, bee and honey presentation, fieldwork and harvesting, plus snacks and drinks to enjoy.

Grow 2020

Evolution at the Farm
“With a successful growing season behind us, we look forward to continuing our commitment to the local food economy, most notably through outreach and education. We want the community to come to the farm not only to purchase at the farm stand but to engage with the land and take that knowledge back home with them. We want to inspire a movement of composting, homegrown food, and self- sufficiency and are here to provide guidance and support through the process.”
Thank you to all the people who visited, volunteered, and bought from the stand in 2019 – you help make what we do possible!!
– Farmer Dan’s Journal January 2020
VOLUNTEER!
The 2020 growing season is fast approaching! Would you believe our Onions will be seeded at the end of this month! Join us by clicking the volunteer button above with subject line: BFS Grows 2020
Winter Events and Volunteer Opportunities

Climate Change and Resiliency Cabin Fever Series, Sunday, January 26, 2020⋅2:30 – 5:00 pm, Registration

Trails and Trail Mix – join us for some trailblazing in the woody acre and create some yummy trail mix for the adventure. Inquire w/subject line: Trail Magic – youth groups/families are welcomed!

Berry Love, How to- Pruning Berry Bushes, February 14, 3 pm – we’ll enjoy some Valentine’s treats and drinks as well
The 2019 Year in Review

In 2019 we:
began transforming the 1.5 acres of tillable land into uniform growing areas using market gardening, bio-intensive regenerative practices

planted fruit trees and berry bushes, donated from friends and local businesses

painted and beautified the summer kitchen and farmstand with the help of dedicated
volunteers

sowed and harvested loads of produce, flowers, and honey for sale at the farm stand

expanded our food scrap collection, keeping thousands of pounds of reusable energy from entering the landfill, while creating delicious rich humus for our plants using vermiculture

hosted hundreds of volunteers- they came to us as corporate outings, school groups, church groups, and families and individuals

offered educational events relating to food health and sovereignty, farming from soil and seeding to transplanting and harvesting, composting and food scrap collection and vermiculture, planting and growing flowers, preparing garden beds and using slow tools

hosted community gatherings in the spring, fall, and summer while also offering organic seedlings to the community via our first plant sale

met hundreds of you at the farm stand and shared stories of our love for food, plants, the environment, and cooking

loved every minute!

are ecstatic for growing in 2020! Join us.