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Hanging in there

This has been a strange year so far, with wild swings in weather and soil conditions.  A spring drought left us with dust bowl conditions, a dry powdery layer of soil that refused to germinate any early seeds.  Then, a monsoon weekend and several downpours following has left the soil fully saturated – many small seedlings that did germinate in early June have since withered away from a bad case of wet feet.

That said, it’s not all bad.  The grass is growing back quickly and thickly after grazing.  Weed control in the garden looks good, given the wet soil conditions.  The tomatoes and potatoes look great.  The cabbages look as though they may finally be outgrowing the flea beetle attack.  Squash and cukes are coming along.  The lettuce is fantastic, along with the bok choi.

So, yes, the pickings are still pretty slim, but you might be surprised to see the rows of green things growing out behind the barn.  A slow start this year, but good things are coming.  Thanks for hanging in there with us!

We do have swiss chard this week, but my computer is in a box in NH so I can’t add it to the website.  If you’d like some chard, just make a note in the comment section when you order.

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Good pasture

I’ve really been bowled over this year at just how much the pastures at Potter Hill have improved over the last 4 years.  Four years ago, the fields were full of weeds, and maybe if you looked close you could find a sprig of clover or a tuft of decent grass.  The lower, wetter fields were especially bad, providing very little grazing value for the animals.  However, even those fields that were the poorest pasture are now full of three species of clover and and show signs of the best grasses (timothy and orchard grass) moving in.

I’m not sure if there’s anything in the scientific literature about increasing productivity in old fields through grazing and management, but here’s my theory, at least as applies to the specific situation at Potter Hill.  In our soils, there is a natural glacially-deposited layer of barely permeable material just under the topsoil.  This means that when it rains, the water flows downhill through the top layer of soil, carrying nitrogen with it to the bottom of the hill.  The resulting nitrogen-deficient soil is actually the perfect environment for clovers and other legumes – these plants fix their own nitrogen from the air with the help of soil microbes.  This is a competitive advantage for them, and I have noticed that any bare patch at Potter Hill (e.g. cow hoof print in the mud, pig rootings) tends to come up clover.  After a few years of grazing and mowing, the clover and vetch (another legume) have gained a foothold throughout the fields.  And now, especially since we do not make hay and export any of those nutrients from the farm, these legumes are enriching the soil with the nitrogen they produce.  Once there is enough nitrogen in the soil, the grasses (which do not fix their own nitrogen) can take off.

Don’t get me wrong, there’s still work to do and room for improvement.  But the change really has been dramatic.

In other news, plenty of greens to go around this week.  And radishes, too.  (Sorry, jumped the gun on the radishes – hopefully next week!)

Coming soon (but not toooooo soon):  chard, squash, zukes, beets, carrots.

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Fresh greens, finally

Pickup will be back at the farm on Potter Hill Rd and back to normal hours of 4pm to 7pm.

After a serious 1-2-3 punch of snow in the fields into April, May drought, and then 4 inches of rain to start June, I was wondering if we might be down for the count.  But after some frantic cultivation to stir some air into the muddy lifeless soil, it seems that things are finally taking a turn for the better.  And yes, finally, this we week we have green things to offer!

The lettuce is small – you’ll want at least two heads.  The bok choi is a perfect size, and we’ve actually managed to keep most of the flea beetles off of it this year – no more leaves that look like they were used for target practice.  Red Russian kale looks good, too – bunches will be a bit on the small side until the plants really get cranking.  And arugula – also smaller bunches, and only just a little “holy”.

Check out these paintings by our neighbor, Allison P.  Very cool.

And don’t forget – Pork CSA and Beef CSA info can be found over at our Short Creek Farm website.  Time to sign up!

New This Week
Baby lettuce heads – $1.50 / ea
Kale – $3.50 / bu
Bok choi – $2.00 / ea
Arugula – $3.00 / bu

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Introducing Short Creek Farm

I’m guessing that this will come as no surprise to many, but this will be my last season at Potter Hill Farm.

My long-time friend, Dave Viola, and I are leasing a new farm in Northwood, NH.  Dave is the guy responsible for the sausages that we’ve been selling.  We’re calling the new place Short Creek Farm, and our mission is to raise pastured pork, grassfed beef, and heirloom vegetables in order to create delicious, distinctive foods that reflect season and are instilled with a sense of place.  We’ll use the best quality home-grown ingredients to make the best meat and vegetable products, all with an eye towards ecology, community, and culture.

It’s hard for me to think of leaving Potter Hill, but Short Creek is an incredible opportunity.  The farm itself is much larger – about 200 acres – and it is in a great location between Concord and Portsmouth.  The land is protected by a Conservation Easement and abuts another 2000 acres of conserved land.  In fact, the farm itself is part of the Northwood Area Land Management Collaborative (NALMC), a group of property owners and stakeholders who work together “to connect with each other and to the land through an appreciation of the natural world.”  At Short Creek, we’ll work to make sure that Good Farming fits right in, and that people can appreciate agriculture as a part of the broader ecological community, where human culture and and nature come together most intimately.

Though all of our animals are still currently grazing at Potter Hill, the transition to Short Creek Farm is actually starting right away.  Our Grassfed Beef CSA and Pastured Pork CSA will be sold under the Short Creek name this year.  You’ll also see some new labels on our sausages as soon as we sell our current inventory.

The good news (well, more good news, I suppose) is that Potter Hill Farm will continue to exist even after I move to NH at the end of the year.  Many of you have already met Paul Grady at pickups or at the Grafton Farmers Market.  At the end of the season, Paul will be taking the reins at Potter Hill, and then it will officially be Farmer Paul for 2016.  Things may not look exactly the same, but I am truly looking forward to what Paul has planned for the farm.  (HINT: cluck cluck!)  Dave and I also look forward to working with Paul to make Short Creek Farm products available in Grafton.

When I landed here in Grafton almost 5 years ago, it was a bit shocking.  I had most recently been living in a 12’x12′ cabin on a farm in a little hill town in the Pioneer Valley.  All of a sudden I was trying to navigate the world’s most insane traffic pattern around the Common.  I wasn’t sure that I would ever be able to settle in.  But I did.  It will be hard to leave the farm itself, as I’ve come to know each field and each season by their distinct character.  But it will be hardest to leave the people here.  The neighbors who welcomed me warmly, and all of my loyal customers – some of whom have been with me since the very first bunch of radishes. Friends who welcomed me with generosity into their home and their lives.   Who helped me out of tight spots time after time, who listened to my rants, and who took the time to teach.  Thank you all for your friendship, and for your patronage, and for gracing your table with Potter Hill produce for the last several years.

But this is not good-bye, not yet.  I’ll be here for the rest of the season, and it’s shaping up to be a great one.  If only the weather would cooperate grumble grumble (now it’s a proper PHF newsletter).

See you soon.

P.S. Here’s today’s gratuitous pig video