A farm update from John Moulton

With relief, and because of the incredible support from you and a very hard working staff, I am able to report our farm had a reasonably successful season. Certainly, the cold, wet spring followed by the severe drought of the summer presented growing challenges we, as well as most gardeners, would like to avoid. 

Soil sampling/testing, seeding cover crops, subsoiling, and liming are all fall cultural practices that we completed. Our field crew is now focusing on grounds and equipment maintenance, in addition to helping people with Christmas trees and making wreaths. 

I'm also happy to say our hydroponic greenhouse is full and we are harvesting lettuce and greens through December. It may be cold and snowy, but we have our fresh salad mix for you!

Speaking of greenhouses, recognizing the importance and demand for increased local food production, and our farm’s stated mission to be a responsible food producer, Farm Manager Kyle Lacasse and Lead Grower Ben Kelley last month attended the CEAQ World Conference and Expo in Durham, NC. This is an annual event for the controlled environment agriculture (CEA) industry, focusing on “food grown under cover.” Our farm is striving to increase and improve this type of production in the coming years to extend our growing season(s) and offset weather extremes. 

Once again, our farm kitchen and bakery have produced a record volume of prepared food products.  All summer and way into the fall, our kitchen was in operation well over 120 hours per week. Although the pace has slowed a bit, the foods we make remain popular for the holidays. In addition to the foods our kitchen and bakery team make for our farm market, we're accepting orders for foods to make your holiday gatherings tasty and easy.

Preparations for our 2026 season are well underway. Seeds and supplies are beginning to arrive every day.  Our farm market will be closing at 3 pm on New Year's Eve for the season. Some people are already placing "freezer stock up" orders for our soups and other items, as well as seafood from Sal's Fresh Seafood, to enjoy until we reopen.

While our plan is to reopen on March 5, 2026, we’ll seed the first tomatoes for our greenhouse around the 10th of January.  It all begins again far earlier than most people realize!

I am confident the 2026 season will be busy and will present the usual challenges. Our farm is fortunate to be powered by a very hard working group of people.  We are always looking for like minded team players, especially in the food production departments of our kitchen and field crew.  If you are thinking of making a change for the spring, please email our General Manager, Jeff Mills, during the winter at info@moultonfarm.com.