Good Planning Leads to Good Planting

More than 20 projects in 2021 supported learning and activities in the years ahead. There was lots of progress in the fields but the board of directors and local voices also kept busy making plans. This year, the BFS master design plan, strategic plan and Vision 2024 were finalized. See them here.

Fall Swing

While the farm stand is seeing less activity as our production winds down, the farm itself is quite busy. We’ve sown all the fields in cover crop, have been planning for the location of the NRCS high tunnel, and are working on a variety of other projects, including the planting of daffodils and tulips, and garlic!

Our board President, Tim Faulkner, put together some numbers of the goings-on at the farm. Take a look:

Compost. The October food school food-scrap collection totals are in. Hampden Meadows School 374 pounds, Sowams School 209 pounds, Nayatt School 190 pounds, Primrose Hill School 155 pounds, Barrington Middle School 81 pounds and Barrington High School 0. St. Andrew’s School collected 370 pounds. Public drop-off (east of the farm stand off Federal Rd) at the farm netted 1,323 pounds.

Amazing soil we are creating thanks to food scraps from community schools

The BFS Food Scrap Program is run with the Barrington School District Green Team. Food scrap collection occurs during lunch at all four Barrington elementary schools. The Middle School and High School collect food scrap from their kitchens.

Garlic. Volunteers planted nearly 2,000 garlic bulbs on Nov. 2 and Nov. 3. The garlic was fertilized with seaweed courtesy of Point Judith Kelp Co., shredded leaves, and our own compost. The garlic, our own variety, will be harvested in July and offered at the farm stand.

Board help needed. The Barrington Farm School is looking for new board members. In particular, we are in need of a treasurer and a grant writer. If you are interested in either position or would like to join our board as a regular member, please reach out to Tim Faulkner or 401-330-6276.

Soil, Garlic, Milkweed Seed, and Row Sponsorships

What better way to follow el Dia de Los Muertos than with planting seeds. While October 31 still draws the most attention, it marks the eve of the day when we celebrate our ancestors.

When we think about the richness of tradition and the vast metaphors within oral and written histories with respect to life and death and its relationship to the soil, we recognize the intricate relationship we have with the earth. For us, this takes center stage with our composting—collecting local food scraps from areas schools and at our farmstand drop off toters, which are filled to the brim regularly by enthusiastic neighbors.

In honoring the earth, and our carbon-based chemistry, we have planned two wonderful opportunities for the community to join us in farming the land here at Vendituoli Farm.

Monarchs and Milkweed is Saturday, November 2nd, from 10 am – 11:30 am, hosted by our neighbor Cynthia O. and her keen knowledge and stewardship of native plants, pollinators, and milkweed—we will tour her native garden and learn how to collect seed and incubate seed into cold stratification through the winter.

Planting Garlic takes place Saturday, November 2nd, from 11:30 am – 3 pm. We will be planting 2500 garlic seeds in the “Little Uruguay” garden bed. We’ve been conditioning the soil with our very own compost, plus we will be mulching over the garlic with Kelp mulch, courtesy of Point Judith Kelp Company. This process is amazing, and so rewarding come July as the various heirloom varieties make their way out of the ground to cure.

Another great way to show support for the farm is with our “Adopta farm row campaign. We’ve secured 9 out of 27 rows thus farm, and your donation helps to ensure the best organic compost courtesy of Earthcare Farm, and the best organic seed from the most respected open seed companies in New England.

Autumn carries with it its own sense of rejuvenation, with its many insect creatures preparing for their hibernation, its fallen leaves a haven, as the sun prepares for its final descent until blessing us in winter.

However our paths meet from now until spring, the farm echoes, even when silent. For there are infinite projects in the works. We’re grateful for being here.

Fall Farm Fest

Saturday, October 26, 12 – 4 PM

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Drone image of “Little Serbia” Garden bed behind the farmstand, 100’x60′, 27 rows

Celebrations at the Farm

A 7-year-old’s birthday anniversary celebration at the farm: such a treat and a testament to what this community can be about…

A super farm-tastic birthday celebration for this young one

Co-hosting with a local family and their friends to enjoy a perfect afternoon is all we could have hoped for on this early autumn day. We met casually earlier in the week to make a plan: two hours – honey bees, bbq, playing with worms, harvesting carrots and radishes – and best of all- s’ mores and dirt in a cup!

Guests enjoying a bbq and blanket picnic in the center of the farm

We truly enjoyed this model, building friendships and teaching about our great little farm school. Everyone went home with an overwhelming sense of joy.

Each guest took home a farm bundle (carrots, radish, kale, and onions)

This event came together casually and ran smoothly thanks to the efforts of the farm team and the terrifically easy-going visitors. Of course, when it is sunny and warm, and the farm is brimming with flowers, veggies, and kind hearts, what could be better?

Emily’s “Why I Farm” Blog

If you receive our newsletter, you have already met our talented volunteer, Emily Sutherland. Though she’s been with us just a few weeks, the Farm School is her home now; she is one of us! This is her first blog … we asked her to share her journey to becoming a farmer…enjoy!

Self-sufficiency has always intrigued me. As a child, I would read with wonder how the Ingalls family would churn butter, build log homes and barns, and tap maple trees for syrup. I would play with my American Girl Doll, Kaya, learning how the Nez Perce valued their food so highly that they left not one piece of buffalo wasted after a hunt. 

Even the postman gets some maple candy!

My parents went along with my various escapades, running the stove for hours to boil down the sap I tapped from the maple tree in the front yard and building me a raised bed when I was seven. Looking back, the pride and confidence I build while growing my own food was crucial in my development. I would bring my maple candy (after boiling it past the point of syrup) to school and proudly watch my classmates devour it. I was contributing food to my family’s table, selling it at the end of my driveway for a few dollars, and learning to love nutritious food all the while. My garden gave me ownership and responsibility, and I loved it. 

I took a career class during my freshman year of college at American University. The professor had us write down our main interests and favorite activities as a child. “This,” she said, “is where you’ll find your passion. Turn that into a career and you’ll be all set.” I looked down at my list and realized I was going to be a farmer. 

Just kidding. 

I didn’t know what I could possibly do with a list consisting of “raising pet rabbits and chickens,” “tending to my garden,” “being outside,” and “meeting new people.” So I decided to enter the business school, figuring I could pretty much go any path with a business degree. After finishing a year early (thanks AP credits!), I decided to pursue my masters, also in the business school, but in a specialized Sustainability Management program. It was one year long, and since I’d already completed the basic business classes, I got to take a variety of electives. I took environmental science, conservation, and political ecology classes. These opened my eyes to the wide, messy, complicated world of food- growing it, importing it, genetically engineering it, distributing it, and so much more. The director of the program had studied agriculture herself and was the first person that encouraged me to pursue farming. Nobody I knew had viewed it as a viable life path before, even myself. Farmers were poor, relied on subsidies, and wrecked the environment, right? 

During my masters, I started reading and researching potential programs for aspiring farmers. As it turns out, there are hundreds of farmers looking for apprentices. They tote labels such as “regenerative,” “no-till,” and “organic.” They sell at farmers’ markets in the inner city and donate to food banks. They educate kids on how to eat healthily and encourage the next generation of farmers. Once I got a taste, I knew that’s where I’d be going after college. So in March, I’m headed to a farm in Shenandoah, Virginia, to work full time as an apprentice. 

That’s where Barrington Farm School comes in. I was raised in Barrington and figured it would be wiser to move home for a few months after graduation rather than working a low paying job while paying high rent in DC. I quite literally stumbled upon BFS while walking my dog (I don’t know why I hadn’t noticed it over breaks previously, I guess college kids are in a sleep-deprived daze when they return after exams). I met the amazing farmers that volunteer their time to make this farm happen and teach others the same skills that empowered me as a kid. The next day, I showed up and put in a few hours of work… and have come back every day since. 

(to be continued …)

final touch of well water after sowing lettuce varieties in Billy’s Place (Garden Bed)

Why Turnips

While turnips are not directly related to radishes, they seem to have a mild radish flavor without any of the spice.

Our Hakurei salad turnips are so tender, juicy, and delightful, you’ll become a fan instantly. And like many root vegetables (beet, radish) the greens are perfectly edible.

We’ll have a good amount of turnips this September, so take a try… they are great fresh (raw) or in soups or roasted.

Late Summer at BFS

Reflection sinks in deeply when August night’s cool settles the mind as it looks back at the fruits of summer

In this first spring-summer employing market garden and bio intensive planting techniques, we begin to recognize how the beauty of the craft is in the continuous practice of bed prep and seed sowing.

With each bed flip, prep and new plantings what we get beyond the produce is … knowledge.

This summer was a test to see if the lessons we read and viewed would come to fruition.

We’ve learned enough to get by and we remain humble in knowing there is still so much to learn.

While we kept it relatively simple, as far as variety of produce, we certainly recognize that as we scale up some next year and look to offer more variety, the farming will be more involved and the practice will take on another level of intensity.

To that end, we’ll keep studying and work toward mastery of the craft, and listen to our customers, neighbors and friends.

This fall and winter will have a good and select harvest, with carrots, lettuce varieties, beets, kale and chard, radish, beans (plus a few others).

Then we prep many of the garden beds and land for next season – resting the soil so that it might nourish us again.

– Dan Penengo, 1848, 31.08.2019

Cover and Crop Planting

Late summer and fall opportunities for cover and fall planting serve as fundamentally essential moments too nourish, heal, and regenerate the soil-structure on the farm or in the garden.

We are sure to study best practice in the field, and share our vision and knowledge with visitors and volunteers.

Truly, our vision is yours. The more input and support in the region the greater the change.

If you’d like to volunteer or become an intern please email us

See you at the farm.

Hello Tomatoes

August brings with it the first of our tomatoes. And the wait is worth every juicy bite. Though we would love to bring the succulent reds to the stand by early July, our story is one of patience and perseverance.

As we incorporate new methods for growing through organic practices, we first heal the soil and enrich it with certified compost and a cover crop rotation. For some of our fields, a three year cover crop rotation would be necessary.

However, we can improve the soil while still growing delicious veggies. We simply need patience.

While we know what we’re planning will take some time, we’re excited, as many of you are, about our progress.

This spring, summer and fall will be a mere sampling of what will be in store for the coming years at BFS. As the soil is nourished, so is our spirit to learn, and educate around healthy and sustainable living.