Changes

It is late winter of 2018 here at Mooseview Farm.Farm in Winter

As a lot of you know we lost one of our farmers, our beloved Pam, to cancer in late 2016.  She had lived 18 years here at the farm and she often remarked that she had lived in this house and this place longer than any other in her life.

2017 was spent figuring out what to do without her.  We did not go to the farmers markets nor did we put the farm stand out at the head of the driveway.  But we did grow some stuff and donated a lot of produce to the Wakefield Food Pantry in Pam’s memory.  In the fall we planted 6 fairly mature fruit trees on the hillside terrace.  2 pears – 2 plums – 2 peaches  A shift away from row crops to more permaculture. We also spent time considering selling and moving on – something smaller – somewhere different.  But we (Willy and me) are now headed into our 20th year on this peace of ground.  We have planted a lot of growing things and memories here.  We have hauled a lot of rocks out of farm beds and built our share of new stone walls to join the ones from the 18th and 19th centuries. Why start over when you are just starting to discover the joys of where you are?

So 2018 will hopefully see many changes.  22 more new bare fruit trees have been ordered along with more high bush blueberries.  The main farm beds will be about 1/2 of what they once were and closer to 1/4 acre.  But we have big plans for a diverse set of crops and will be trying new things.  We probably will put the farm stand out this year.  We also asked a forester to come out and help with a plan for better ecology and habitat in the “five acre woods” – that part of the farm that is mostly trees.

Lastly we hope to be far more active here on this website and on the Mooseview Farm facebook page with updates on this on-going “experiment” of farming when you are well past 60.

New Start for 2016!!

Hi, please bear with us while we update and rebuild the Mooseview Farm Website!

For all of you who don’t like Facebook we promise that we will keep the website updated this year!

For those of us who do like facebook you can find us at http://www.facebook.com/mooseviewfarm

It is early February – hopefully we will have this site ready to go by early spring.

Thanks!

Frank & Pam

The 2014 Season

We already have a lot of greens started in our new seed starting room to get a jump on the 2014 growing season.

We also have a lot of plans to expand beds and other projects on the farm including re-vamping this web site!

Last year all of our posts went to the farm Facebook site -> http://www.facebook.com/mooseviewfarm but this year we promise that we will also keep this website alive and active for those of you who are not on Facebook.

If you are on Facebook please LIKE us if you have not already.

Thanks – Pam & Frank

Mooseview Farm is a SPIN Farm!

As we start our 2011 season at Mooseview Farm we are going to start an exciting new chapter in this “experiment”.  We have joined  a great group of small scale farmers that follow the guidance and encouragement provided by SPIN Farming  – Small Plot INtensive Farming.  http://www.spinfarming.com/

We have picked an area of our “lower farm” to try out SPiN farming on a modest scale.

Check back here soon for pictures as we mark out our plots, plant good things, and then start our harvest SPIN Style!

Labor Day Approaches – so does the Corn!

We are heading towards Labor Day this coming weekend and along with it the traditional end to New England Farming.

Our Silver Queen Corn will be ready to pick this coming week and we hope to have it at both the Wolfeboro and Wakefield Markets.

Siver Queen Corn
Silver Queen Corn almost ready to pick
Max gives the corn his paw of approval!

Come visit us at the Farmer’s Markets!

All Garlic Varieties ready this week

All of our garlic varieties – Music, Montara Rocambole, Asian Tempest and Elephant will start coming out of the drying shed in time for our markets this week.

See us in Wolfeboro on Thursday or Wakefield on Saturday to get your organically grown garlic.

Fresh garlic should always be properly cured before it is sold or used.  The best way is to start the curing process in the ground by withholding watering for the last few weeks before harvest.  As soon as they are harvested (not left out in the sun) our garlic is hung in our drying shed for at least 3 weeks.

The dry weather this July has been perfect garlic curing weather!