It has been a hot summer and we are looking forward to the cool, crisp fall days that so many associate with heading out to the orchard to pick apples! We have been gearing up for harvest season at the orchard and will pick our first apples at the end of August. This year also marks the first season we will harvest from our new high-density apple trees planted in 2015.
Last year, we had a very good apple crop, with the orchard producing over 260,000 pounds of fruit. Apple trees naturally have a cyclical pattern of “on” and “off” years, meaning that one year the orchard could have a bumper crop of apples and the following year the orchard will produce less apples. Some apple varieties are more susceptible to this phenomenon. This fact, combined with certain weather events means that we will have a lighter crop this year.
We are looking forward to seeing many familiar faces, as well as new ones, to help with the picking and packing activities for our fourth harvest season at Prospect Hill Farm. It is hard to believe that in just a few weeks we will be boxing up apples to be shipped to our hunger relief partners. We hope to see you there!
This heat has us looking forward to cooler fall weather – our Harvest Home Festival and 5K are right around the corner! Join us on November 4 for this fall festival, it’s the perfect way to celebrate the season and bring the community together in celebration of the harvest on our beautiful farm in North Grafton. All proceeds directly support CHP’s mission of building healthy and engaged communities through volunteer farming and nutrition education.
This year we are excited to announce a new course for our 5K Trail Run on the beautiful Williams Preserve and Grafton Land Trust trails. The 1 Mile walk and Kids Fun Run will begin directly after the 5K race kick off!
Registration is now open for this popular run, and we’re looking forward to another great year. Sign up at https://event.racereach.com/community-harvest-5k
Don’t forget that your race registration includes free admission to the festival! The family friendly festival begins at 11am and includes live music, food trucks, local beer, hay wagon rides, apple cannons, pumpkin catapults and more!
Community Harvest Project is delighted to collaborate with Broken Creek Winery for an evening of wine tasting on Thursday, September 13th at 5:30pm. Social fundraisers like these are a great opportunity for our nonprofit to partner with local companies. Each ticket includes a donation to support our hunger relief efforts, all year long!
Broken Creek Vineyard & Winery is family owned and located on 41-acres in Shrewsbury. Attendees can walk the vineyard and learn about all the wines grown there. It is the perfect setting for sunset pictures. Gather your co-workers, friends and family and come sample Summer White, Vidal Blanc, Marquette, Special Reserve and Maddie’s Rescue Red . If you taste a wine you love, Broken Creek has bottles available for purchase. We will also be serving delicious hors d’oeuvres and each attendee will recieve a 20oz etched wine glass to take home.
Tickets are $35.00 and available on Eventbrite: https://www.eventbrite.com/e/wine-tasting-fundraiser-tickets-48593538582
Groups are encouraged to attend, and we hope to see you there!
For as long as we can remember Young Neighbors in Action has been a reliable source of volunteer support during the summer vacation lull. These great teams come out to our farms and help us at a critical time in our scheduling while many of our volunteers are on vacation. Whether it is harvesting, planting or even weeding at both our Grafton and Harvard farms they put their all into their work and find ways to have fun while doing it. We are lucky to have them on our side and would like to celebrate and thank our 2018 Young Neighbors Teams. Coming from near (St. Rose of Lima in Northborough and St. Gabriel in Upton) and far (St. Matthew in New Hampshire) we really appreciated their hard work this year.
In these groups we had several volunteers who chose to visit for the second year of their Young Neighbors program, adding a level of familiarity with the farm. All three groups experienced the results of some of our crazier weather events while they were here. That meant wet clothing, sneakers and even a car interior that needed to dry out but that never stopped them from coming back with energy and drive to greet the next day. It’s that type of commitment to helping community that these makes these students and their chaperones standouts who left a great impression of what is possible with us as they left.
Please join us in thanking and celebrating our volunteers from the Young Neighbors in Action Program. Thank you for your continuing support and showing that anything is possible when you approach it knowing that you are making a difference.
Summer gardens are overflowing with herbs right now. Even if you don’t have a huge garden space, a few herbs in pots are such a bounty in the kitchen. Soft herbs like cilantro, basil, and dill go to seed easily, and need to be reseeded throughout the summer to have a constant supply. Heartier herbs like oregano, thyme, sage, and rosemary can last the winter (either outside or in pots). Herbs are a great way to add flavor and nutrition to foods, but contain very few calories.
We used herbs in many kids cooking classes last month, including Rethink Your Drink (about sugar in beverages), Pesto Power (defining and making pesto), and Herbal Mania (learning about herbs and making herb-focused recipes). This basil lemonade is lower-sugar than your standard offering, but high in flavor and was a huge hit with kids.
This month’s classes all focus on the bounty of the summer garden.
Broccoli Head Chefs (9-12 year olds)
Celery Sous Chefs (5-8 year olds)
Pepper Pack (2-4 year olds)
- Tuesday, August 14th and Tuesday, August 28th, 10-11am
Adapted from Vegetable Literacy by Deborah Madison
- approximately ½ cup of fresh basil leaves (regular basil, lemon basil, or Thai basil)
- 12 mint leaves
- 3 tablespoons sugar
- grated zest and juice from 2-3 lemons (½ cup lemon juice)
- 4 cups of water
- ice (crushed & cubes)
Using a muddler or a spoon, muddle the basil & mint leaves with the sugar until the leaves are crushed at the bottom of a pitcher. Add the lemon zest, juice and water. Stir well to combine. Serve over ice (strain if you please).