The passage of the Food Safety and Modernization Act of 2011 is the largest overhaul of food safety regulations in decades. These regulations are designed to address the numerous outbreaks of food-borne illnesses like listeria and salmonella that have been documented across the country in the last 10 to 15 years, many of which have been traced to raw produce. The Rules requires farmers to address issues related to agricultural water use, worker health and hygiene, cleaning and sanitation after harvest, soil amendments, and other topics. 

The Rhode Island Department of Environmental Management’s Division of Agriculture is responsible for implementation of the new rules and URI is working with the Division of Agriculture and the Rhode Island Department of Health to offer training workshops so farmers know what steps they must take to comply with the new regulations.  

The new rules require increased recordkeeping and require the periodic testing of the water used to irrigate crops to ensure it isn’t contaminated; the requirement that animal intrusion into fields is assessed prior to harvest; and that the application of biological soil amendments, specifically compost, must meet certain requirements. Worker training is also critical.  Farms that sell or donate their produce are finding that outlets for their produce are requiring their suppliers to follow proper food safety practices and implement food safety strategies. 

These new regulations are all about preventing food-borne illness. We want our customers to know that we have done the best we can to ensure that produce safety practices are followed at BFS. We need to remember that food safety is a shared responsibility from farm to table – from growing, harvesting, and processing to retailer and consumer. 

You will see several changes at our Farm stand that addresses these concerns. A new produce washing station has been installed, several new hand washing stations have been added in the fields. Our Compost processing procedures have been tweaked to exclude items that may contribute to biological contamination. Cleaning and sanitizing practices have been adopted to assure clean surfaces throughout the farm and several volunteers have taken the Produce Safety-Growers Training Course offered by URI.

You can help us too! Please bring your own reusable veggie tote bag to carry your farm purchases.  

Let’s all have a safe and healthy Summer! Visit BFS! 

For more information on this program, please contact Bev Migliore @ 

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.

The Making of Community

With the summer a fading memory, and as the methodical takeover of night over day encroaches on our vitamin D rich bodies and minds, we take pause to reflect on the community in which we live and breathe.

While it was evident to us that the farm would enjoy success, we certainly could not have envisioned how the community would embrace the farm this summer.
Here are a few of the numbers from the season:

  1. Over 80 volunteers ranging from 2 years old to those over 80 gave an hour or more of their time to assist the farm with the chores and harvest.
  2. Well over 3,000 volunteer hours of community service at the farm recorded.
  3. Farm support via social media doubled, both on Instagram and Facebook, going from 600 followers to over 1,100 on each platform

While we are still collecting the data as to the amounts of food we sold to the community, and try to figure out how many customers came to the farm stand, we know that we:

  1. Assisted our brothers and sisters in Central Falls
  2. Donated groceries to local families in need
  3. Diverted tons of food scrap from the “waste” stream

Now is an opportune time to become a part of the farm school community, especially through volunteerism. The outdoors continues to be the place to be and the farm is enjoying many visitors, especially families, and middle schoolers.
Where is everyone else, we wonder? Come out and join us as we remediate the soil, plant garlic, prep for winter, and get ready to sow seeds in February.

The farm is here for all of us, all of you.

About Planting Garlic

It is time to plant your garlic (hard-neck garlic in this region)!

Hopefully, you’ve saved some of those delicious garlic cloves we sold at the farm stand in the middle of the summer. Now until early December is the right time to plant your garlic cloves into the garden. We usually plant out late October into November. This year, with an early fall, we plan to get these in before Halloween.

First, split your garlic bulb (head) into the individual cloves.

Then, sort your cloves by size and variety. The general rule of thumb is that the larger cloves produce larger bulbs!

Prepare your soil by enriching your planting area with a thick layer of compost (4-6 inches). You can add organic manure and/or worm castings as well. Many growers now also use seaweed as an additional source of food for the garlic. Garlic will want full sun and usually does not need to be watered.

Additionally, you will want to have a good amount of chopped leaves or straw available as a mulch. Wood chips work just as well.

Using a hand trowel, create a 4-6 inch hole (do not dig- simply move the soil to the side at once. Place one garlic clove point tip facing up into the earth. Cover with compost, topping it with 3 inches of finely chopped leaf mulch.

Repeat this with as many garlic as you have available, being sure to space each individual clove, 5 inches or more. For home gardens, some folks are known to plant their garlic around the perimeter of their beds to ward off critters and perhaps, evil spirits.

In late winter/early spring you should see the tips of the garlic breaking ground. Do not fret for they are very cold hardy. As the weather warms, they will enjoy lots of green growth into June.

June is when you will see the scapes (central stem with a curly point) shooting into the sky. This portion should be harvested to be enjoyed grilled or chopped into any dish. Cutting the scape allows the energy of the plant shift from flowering toward producing a large bulb underground.

Garlic bulbs should be harvested in early July, usually soon after the 4th. Set garlic bulbs to ‘cure’ in a dry and shady place, where they are well ventilated. Garlic is ready to eat immediately, but must be cured for 6 weeks if you want to use it for seed come the next fall.

We use 5 inch spacing, planting 8 cloves across a 50 inch bed, that is 100 ft in length. This allows us to plant approx. 2000 garlic in one bed! We hope to plant two bed for about 4000 garlic.

This year, all the garlic we plant will be from seed we saved this summer. Thanks to all the farmers who made it happen.

Find more varieties at your local farmer’s market. All organic growers will be selling garlic that is great for eating and great for seed. Inquire with them about their varieties. Popular varieties include Music, German White, Roja, and Chesnok, though there are loads more.
Here is a great resource for heirloom/heritage type garlic of all kinds, shapes, and sizes, found at Seed Savers Exchange.

Cover Crops Abound, and more on Saving Seeds

It is the the time of year when many farmers desperately wonder if they’ve, yet again, missed that window of opportunity to spread the joy of cover crop seed into the fields. 

In the last two years, we’ve utilized the benefit of spring, summer, and fall cover crop for a variety of reasons. Weed suppression is a favorite, as well as diversifying the biology of the soil.

Most importantly, we want to avoid leaving any soil exposed to the elements. Soil is a living thing as we all know, and it thrives when roots are working their way down and through it, scavenging for those beneficial minerals, and when plants are able to form a canopy, shading the soil from the sun.

In late summer into fall we purchase of cover crop.While many farmers are experimenting with mixing a whole assortment of seeds, we settle on two basic choices, rye mixed with vetch and clover, and peas and oats.

Rye, vetch, and clover are best sown in late summer prior to a long and steady (gentle) rain. These three crop plants will put on healthy growth quickly in early fall and then enter dormancy through the winter. Their make up allows them to survive cold, snowy winters. In late winter and spring, these crops will grow again, and together, will produce a fair amount of bio-mass. This can be tilled under or used as mulch when crimped. This blend works well for fields to be planted into in the summer.

The peas and oats is a favorite and go-to of many farmers. These cool loving plants grow well in the fall, and then winter kill, creating a dense layer of decomposing organic mulch on top of your beds. This is the ideal situation for the beds that will be transplanted earliest in spring. We recommend this for the backyard gardeners as a way of holding the soil, maintaining the biology of your soil, and for its ability to suppress weeds into the summer. 

Whatever method you choose, be sure to prepare your garden beds in the fall for a quick start in the spring. There are many techniques to choose from. Let us know your go-to method!

On a mid-morning this past Tuesday, we enjoyed a long overdue visit from farm friend and mentor, Patricia Bailey. Tricia is an adamant seed saver, and when she let us know of a wonderful seed saving project she’s collaborating on, we said we want in! 

Sojourning through the fields, we relished in the miracle that is the food web. For this project (more details to come down the road), the ask is to acquire a pound of any certain type of organic seed, especially those plants that are staples in the culinary world. 

We saw that the holy basil was beginning to dry its seed set. And as we sat on our haunches, we were struck by the reality of what a pound of holy basil seed would look like. We recognized we would need a lot more of the holy basil and saw that the tomato field was brimming with this wondrous herb all at its base. So we put off on the holy basil and went to a sure winner for the day.

One thing we knew we had lots of was Coriander (the seed of Cilantro). We have been saving this open-pollinated seed since the farm school’s inception, and dedicated volunteers had been collecting coriander throughout the summer. 

It was time to set the scale, and voila! Two pounds of coriander seed. Some kind of farm record for sure!

As we said our goodbyes, we planned for another meet-up. We knew that the holy basil awaited us, but what else … what else would we find out in the garden?

Collective Responsibility

Did you know there are 31,760 genes in a tomato? That is thousands more genes than the average human! That is one complex plant and it is vital for us to save and reuse this information through seed saving techniques. When we do, we are joining generations of families all over the world who have bred and saved to get the modern tomato we’ve come to love and enjoy.

While there is so much to learn and know about seeds and seed saving, we thought to share two main differences to keep in mind when thinking about collecting these little powerhouses of stored energy: open-pollinated or hybrid.

Open-pollinated seeds are seeds for which the new plant will essentially be an exact match of the previous year’s plant. These seeds and plants have stood the test of time and have often been passed on for generations. Many will know these seeds as ‘heirlooms or heritage’ seeds if they can trace the line for fifty years or more.

The great thing about open-pollinated seed and plants is most often the great stories that come with them, of how they were acquired or passed on. As well, these plants tend to be very rich in texture and flavor, making them highly prized and sought after by those in the know. Ideally, you will keep space between different varieties of the same species to avoid cross-pollination, but there are many ways to cross-pollinate purposely and successfully to acquire certain desired traits.

To that end, hybrid seeds have become an essential part of organic farming, especially for market farms, where vigor, uniformity, and yield make a big difference when it comes to the bottom line. These seeds are carefully crafted through crossing two genetically different plants in order to access the best traits of each plant. One plant has the flavor while the other may have the disease resistance. Crossing the two allows for the best of both worlds. The one main drawback to hybrid seed is that saving the seed will not give you the same plant the next year.

There is, of course, a plethora of information on the web and all kinds of videos about how to save and store specific seeds. Here is one such article, a favorite of board member and farmer extraordinaire, Aby O.

For us at the farm, the future of blending our educational goals with the market goals will be to merge these two growing practices of seed saving and crop production as much as possible.

As for you, keep an eye out for wonderous seeds and their stories circulating around the neighborhood and save some seeds today. Perhaps there is a wonderful variety you have for us to grow on the farm and share it with the greater community. Together, we join in and take part in the collective responsibility of hundreds of generations before us.

Farmer Vacations!

High summer is in full swing. There are projects to be done, fall seeds to be planted, and hundreds of pounds of produce to be harvested. It is also a wonderful time to get out of town, enjoy some secluded time with family in the woods, and spend time on the water. Our farmers work hard year round, and we are glad when they choose to take some time off for themselves! This month has seen a rotation of vacation schedules, with some stepping up while others take time to rest, only to balance the scales the following week.

We are grateful for the many volunteers who help to keep us afloat 🙂


Progreso Latino

Dear Friends and Followers of the Barrington Farm School: Please join us in supporting our brothers and sisters in Central Falls, RI, a diverse, densely-populated city of 19,000, including 6,000 children. Like many urban communities but especially in Central Falls, the public health and economy have been greatly affected by Covid-19. We are partnering with Progreso Latino, which operates a large food pantry in Central Falls. We will be bringing donated products to Progreso Latino once a week. WE NEED YOUR DONATIONS! A box has been set up at the farm stand. Please drop off: 

  • Unexpired nonperishable food products.
  • Boxed cereals and snacks for children.
  • Diapers in sizes 3 and up.

 Please, every time you are shopping, remember to pick up something to drop off at the farm. Just one item will be greatly appreciated! You can make a difference. By donating once a week at the farm, we can demonstrate our concern for our urban neighbors and show how much we care for people both inside and outside of our town.

Queridos Amigos y Colaboradores del Barrington Farm School:

Por favor, únanse a nosotros para ayudar a nuestros hermanos y hermanas de Central Falls, RI, una diversa y densamente poblada ciudad de 19.000, que incluye 6.000 niños. Como sucede en muchas comunidades urbanas, y especialmente en Central Falls, la salud publica y la economía han sido afectadas por Covid-19.

Por eso nos hemos asociado con Progreso Latino, que opera un food pantry en Central Falls. Llevaremos donaciones a Progreso Latino una ves a la semana. 


Hemos puesto una caja en el farm stand.

Por favor depositen:

  • Comida no perecedera que no este vencida.
  • Cereales en caja y meriendas para niños.
  • Pañales de talle 3 para arriba.

Por favor, cuando vayan de compras recuerden agregar algo para depositar en la huerta. 

Usted puede hacer la diferencia. Donando una ves a la semana demostramos nuestra preocupación para nuestros vecinos y cuanto queremos a todos dentro y por afuera de nuestra comunidad.

Standing Up

When Brian Morley showed up out of the proverbial thin air and said he’s building us a tool shed, we just about kicked ourselves. 

A quick board approval for budget and location gave way to hours in his woodshop (aka garage). A couple of weeks later, a picture via text said, “are we ready to stand up these walls?” 

Indeed. With the help of farmer Milos and some power tools, plus the steady hand of two or three other volunteers, the shed went up with nary a hitch. 
We’re proud of Brian’s efforts and his handiwork, and for having become a steady presence on the farm. Thanks a shed full, and it’s on to the next project.

* have any skills you’d like to share with the farm? Let us know. There is always another project on the horizon.