The Country Fair at Hancock Shaker Village celebrates the bounty of the harvest with agricultural demonstrations, wagon rides, a fabulous Farmers Market, and huge tents full of the work of the best local and regional crafters and artisans. Come out to the farm and see all the Country Fair has to offer! At the Country Fair, vendors fill the Village with delightful fresh produce, finished farm products, and crafts of all sorts. The Farmers Market tents boast vegetables, flowers, maple sugar treats and hand-made cheeses. Artisans have furniture, Shaker style oval boxes, original paintings, candles and hand-woven textiles available for purchase. Plan plenty of browsing time for this amazing marketplace! Don’t miss the Food Tent with area restaurants and brews! Try your hand as a Shaker Baker in our Country Fair Pie Contest! We have both professional and amateur categories, with judging held on Saturday afternoon, September 26th, 2009. Warm up your rolling pins! A display of quilts in the Round Stone Barn ell has become an integral part of the Country Fair each year. About 45 antique and newly made quilts are displayed in this juried show, fine examples of craftsmanship and tradition. You can submit a quilt for exhibition! Daily demonstrations of quilting techniques as well as a hands-on chance for visitors to contribute to a “Linus” quilt that will be donated to those in need. Adults – $16, Children 13 – 17 – $8, Children under 12 and Hancock Shaker Village Members Free. For directions and more information, log on to www.hancockshakervillage.org.
Month: August 2009
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Wednesday, September 9, 1:00 pm – Gardening For Wildlife
Now in its third year, the American Horticultural Society’s “webinar” program , offered exclusively to members, is a great way to learn from and interact with leading horticultural experts without having to leave home. Past presenters include Julie Moir Messervy, Norm Lownds, and Scott Calhoun. On Wednesday, September 9, beginning at 1 pm, Douglas Tallamy, author of the highly aclaimed Bringing Nature Home, will present “Gardening for Wildlife.” The seminar will consist of an online slide show with the presenter’s voice streamed through your computer’s speakers, or delivered by telephone.
Tallamy takes an obvious observation—wildlife is threatened when suburban development encroaches on once wild lands—and weds it to a novel one: that beneficial insects are being deprived of essential food resources when suburban gardeners exclusively utilize nonnative plant material. Such an imbalance, Tallamy declares, can lead to a weakened food chain that will no longer be able to support birds and other animal life. Once embraced only by members of the counterculture, the idea of gardening with native plants has been landscape design’s poor stepchild, thought to involve weeds and other plants too unattractive for pristine suburban enclaves. Not so, says Tallamy, who presents compelling arguments for aesthetically pleasing, ecologically healthy gardening. With nothing less than the future of North American biodiversity at stake, Tallamy imparts an encouraging message: it’s not too late to save the ecosystem-sustaining matrix of insects and animals, and the solution is as easy as replacing alien plants with natives. After the presentation, which lasts about an hour, the speaker will take questions from participants via a chat box. Space is limited so registration prior to the event is required. A high-speed Internet connection is strongly recommended for an optimum viewing experience. For more information on registering and joining the American Horticultural Society, log on to www.ahs.org.
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Through October 11, 8:30 – 4 pm – Botanical Architecture Exhibit
Students in Smith College’�s Introduction to Architecture: Language and Craft studio, taught by Jim Middlebrook, were asked to reinterpret the spatial language of flowers. Each student chose a flower from the Botanic Garden, then photographed it and analyzed its spatial character. Students built models according to this visual �language.� These forms were used to design a theoretical pavilion for flower display next to Paradise Pond. On display are the photos, models, and pavilion designs. Come to the Smith College Lyman Plant House, Church Exhibition Gallery, 15 College Lane, Northampton, Massachusetts now through October 11 to see the fabulous work created by these very talented students. Admission is free. For further information, contact Pamela Dods, garden@smith.edu.
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Wednesday, September 16, 6-8 pm – Artists in the Arboretum Opening Night
The Arnold Arboretum and Jamaica Plain Open Studios host a juried group exhibition devoted to art inspired by the plants, landscape, and collections of the Arnold Arboretum, in conjunction with the Open Studios weekend. Come to Opening Night on Wednesday, September 16, from 6 – 8 pm. The Open Studios weekend runs from September 26 – September 27, 11 – 6, and the exhibition in the Hunnewell Building Lecture Hall at the Arnold Arboretum will be on display through October 9, 2009. For more information, log on to www.arboretum.harvard.edu.
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Tuesday, September 22, 11 am – 1:30 pm – Lunch at the Farmer’s Market
What’s so special about local farmer’s markets? See for yourself in this hands-on class lunchtime visit to the farmer’s market, where you will discuss the benefits of buying locally grown produce, ways to get the most for your money, and some shopping rules of thumb. Then, depending on what’s available at the market that day, you’ll return to the BCAE with fruits and vegetables to taste, and learn to cook some dishes with a bounty of farm-fresh ingredients. Meet at 11 at the Boston Center for Adult Education, 122 Arlington Street. The instructor is Leah Bloom, and the cost is $45 plus $18 for materials. BCAE members enjoy a discount on the class cost, paying $39 plus the materials fee. To register, and for more information, log on to www.bcae.org.
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Tuesday, September 29, 6 – 8:30 pm – Cooking with Farmer’s Market Finds
What’s so special about local farmer’s markets? See for yourself the benefits in this hands-on class. You will discuss buying locally grown produce, ways to get the most for your money at a farmer’s market, and some shopping rules of thumb. Then, depending on what’s available in the market that day, you’ll taste unusual fruits and vegetables, and learn to cook several colorful dishes with a bounty of farm fresh ingredients. A materials fee is included. Cost $45 (members of the Boston Center for Adult Education $39), and a materials fee of $18. The instructor is Leah Bloom, and the class, which is held from 6 – 8 pm at the Boston Center for Adult Education, 122 Arlington Street will run from 6 – 8:30 pm. For more information, and to register, log on to www.bcae.org.
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Monday, August 31, 3 pm – One Long Table
On Monday, August 31, come to a fabulous collaboration between Bay End Farm in Buzzards Bay and The Blue Room in Cambridge. Know your roots! Go back to the “farm to table” movement – the Bay End Farm is putting one long table back in the middle of the farm. Join them amidst the beautiful farm of organic vegetables. You will be sitting anywhere from just a few feet to a few miles from where your dinner will be sourced and only yards from where it will be prepared. The hosts will be setting up the table out in the field and under the sun on a gorgeous late afternoon to feast on what the earth has offered. A farm tour begins at 3 pm, and the four course menu paired with organic wines dinner begins at 4. Cost is $75 per person ($65 if a Bay End Farm CSA member), and please note this is a bring your own plate event. The Blue Room chef Jorge Lopes will present his best work, and all proceeds from the dinner will facilitate Bay End Farm’s efforts to build their farm stand kitchen.
Click here to make RESERVATIONS online. You will be directed to the Blue Room’s reservation page – book for 3 PM. Or you may call 617-494-9034 for directions and to reserve.
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Wednesday, September 2, 4:30 – 7 pm – Redesigning a Garden Center & Farm Stand for Future Growth
Volante Farms, a farmstand and garden center located at 226 Brookside Road, Needham, recently redesigned and constructed their garden center featuring a new, state-of-the-art 16,000 square foot gutter-connected greenhouse with rainwater collection, ebb and flood benches, heated floor, shade curtains and more. Join them for pizza and an evening learning about their renovation.
Cosponsored by University of Massachusetts Extension Greenhouse Crops and Floriculture Program and Massachusetts Flower Growers Association.
For more information, contact: Tina Smith 413-545-5306 – tsmith@umext.umass.edu, Paul Lopes 508-295-2212 ext. 24 – lopes@umext.umass.edu or Bob Luczai 781-275-4811 – bluczai@ballseed.com .
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Sunday, September 13, 6-9 – Transforming Our Built Environment, Restoring Healthy Communities: An Ecologist’s Plan
Join Clean Water Action for a compelling illustrated lecture by Patrick Lucey, an aquatic biologist from British Columbia, who has been an international leader in advancing new approaches to integrated water and energy management. The presentation will focus on his work to transform barren, non-functioning landscapes into lush, lucrative enterprises. The evening will include dessert, a celebration of victories, and a forecast of what is ahead. Individual tickets are $30 each, and sponsorship opportunities are available. For more information, contact bostoncwa@cleanwater.org, or call 617-338-8131.
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Saturday, September 19, 9 am – noon – Massachusetts Food Preservation Day
- This fall, as the local harvest peaks and thoughts shift toward winter eating, the Northeast Organic Farmer’s Association/Massachusetts (NOFA) presents its first annual statewide Fall Food Preservation Day. On September 19 there will be food preservation workshops spread throughout the state (see below for recommended site for Back Bay). Preserving food that we grow or purchase locally at the height of its freshness and flavor can save money, lessen our dependence on the global corporate food chain, and provide wonderful flavor and real food all year round. Isn’t now a good time to learn skills to do this? Workshops in this series cover some or all of these topic areas:
- Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
- Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
- Water Bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
- Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
- Freezing: Maximizing nutrient preservation in the food.
- Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
- Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
- Root Cellaring: Putting foods – particularly root crops – in cool, dark, and properly humid conditions for extended storage.
These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles. In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.
- Workshop Registration Information:
- Pre-registration (do so by logging on to www.nofamass.org ), but on-site late registration is available for an extra $5 charge with on-site registration form.
- Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
- Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
- Potluck Lunches will be shared at each 6 hour event. Bring utensils & plate and something to share, or bring your own lunch.
- Contact: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put “September 19” in subject.
- Closest Workshop for Garden Club of the Back Bay (other locations available – check NOFA website): Home of Jill Ebbott, 70 Beaconsfield Road, Brookline, MA. Time: 9am-12 noon (Special cost: $35 with $3 discount for NOFA membership and $3 discount for early registration.) Limit: 12
Various culturing methods for lacto-fermentation, including making whey/cream cheese, sauerkraut, lacto-fermented soda, yoghurt, raw seafood salad with whey/lime, kombucha, and beet kvass. Handouts provided.
Instructor Jill Ebbott is a Pregnancy Nutrition Counselor, helping avoid complications and foster child’s long-term health.
