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

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


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 -> 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

Fall at the Farmer’s Market

Hi,  we have made it past Labor Day and are now into the fall veggie season.

We have winter squash now and soon will have a great harvest of new fall potatoes!

Here are some pictures from our Fall Themed booth at the Wolfeboro Farmer’s Market last week.

last of the corn

Fall harvest with corn stalks
Pam at work

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!

The Garlic Harvest has started!

July 13th – we have started to harvest garlic and boy what a difference a year makes!

Last year with all the rain it was about the worst conditions for growing and harvesting good garlic.

This year with 5 days of a heat wave leading up to the first day we harvested it was about as perfect garlic weather as you could ever hope for.

So far we have harvested about 1/4 of the crop and the Montara Rocamboles are the best ever at MVF.  The Music and Asian Tempest are also just wonderful.

The crop now heads to the drying shed for proper curing.  If you ever buy fresh garlic and it is a little mushie it may be because it was picked and sold and not properly cured.   It really needs to hang in the shed with good ventilation for 2 to 3 weeks depending on the air temp before it is used or sold.

Look for it from Mooseview Farm the last weekend in July.

We are the Garlic Capital of Brookfield!