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BY KAREN SCHWALBE
Growing local food doesn’t always look like you would expect it to look. There can be seeds, rows, transplanting and harvesting – and yet aquaculture might not be what first comes to min
d. However, the similarities to a vegetable farm or a vineyard become startlingly apparent when you see the operations at Island Creek Oysters (ICO) in Duxbury. From the preparation of the nutrients (algae) for the seed (oyster spat) to transplanting (in cages) and harvesting, the procedures are comparable, as are the vagaries of weather, effect of growing conditions and influence of markets.
BY KENDRA MURRAY
When one thinks of New Bedford, often times there will be associations of the whaling history, or its current status as the top fishing port in America. Not often do we think of the Whaling City as a home to great, local wines. It is!
After spending the day exploring an oyster farm for our December Farm Spotlight, Karen and I found ourselves in Downtown New Bedford at Travessia, an urban winery located on Purchase Street. Urban winery? Yes, wine is made in New Bedford and it is delicious. Read more →
Happy winter! With the change in season, we also decided to change our newsletter. This is a project I’ve been meaning to tackle for few months, but we’ve pretty busy over here at SEMAP. Our newly designed Vine is now mobile-friendly. With a lot of folks now reading e-mails on their phones, we wanted to make sure that everyone can easily read the SEMAP newsletter, no matter if they’re on a tablet, PC, or on the go.
I’ve just posted our winter farmers’ market guide online. Yes, winter! There are still a few places to buy your local goodies this time of year. Unfortunately we don’t have the abundance of markets in the winter as in the summer, but there are still a few options available to get your carrots, beets, and other roots. Not sure how to cook these veggies? Fitness Magazine has a nice list of seasonal produce with some great recipes as well.
In addition to eating local foods, I also encourage to shop locally for all of your holiday gifts. Whether it be locally made clothing, crafts, cheese (cow or goat’s milk), jams, baked goods, or beer and wine, keep your dollars in your community!
Have a merry Christmas and a happy and healthy new year!
BY KAREN SCHWALBE
The Town of Easton has a long agricultural heritage but on the fresher end of the spectrum the town can be proud of a relatively new kid on the block – Langwater Farms –owned by Kevin and Kate O’Dwyer. On a summer-lingering-into-fall day Kevin and Kate were gracious tour guides, describing the extent of their (ad)venture. Established in 2010 on the historic property owned by the Ames family, the O’Dwyers now farm additional acreage across town at another historic property, Wheaton Farm. Business and acreage have grown substantially in the almost six years they have been farming; starting with five acres in 2010, expanding quickly to 10 the next year, then to 26, and now over 50 acres are in food production and cover crops.