First Root Farm
First Root is a little vegetable farm with a big heart. We are young farmers who grow food with love. We love to eat, we love to cook, and we love working outside.
We farm on 4.5 acres of historic farmland in Minute Man National Historical Park in Concord, MA. Since 2009, we have been providing sustainably-grown vegetables and flowers to our community in eastern Massachusetts. Our vegetables are available in the summer, fall, and winter through our CSA (Community Supported Agriculture). We also sell to several local restaurants and operate a mini-farmstand.
We use organic and sustainable growing practices because we want this land to be fertile and healthy for generations to come. We host monthly community work days and farm potlucks because we believe connecting folks to each other and the land and the food we all eat is both satisfying and important.
As a successful start-up farm, we hope to inspire other farmers (young and old) to take the plunge and make their own farm dreams come true.
Posted by Laura :: Saturday, August 1 :: 8:00am
Posted by Laura :: Friday, July 24 :: 7:08am
We're nearing the end of July, one of the hardest months of the farm. Summer crops are starting to roll in, and once again this season, we are swimming in cucumbers! The tomato plants are strong and healthy, with fruit starting to ripen on the cherries, and our early yellow variety, taxi. We'll start picking next week (hopefully!)
This week we seeded our last big fall crop of beets and carrots. We also put in our last big round of fall brassicas (broccoli, cabbage, cauliflower), and a big block of fall flowers. While there is still some seeding and transplanting ahead of us (storage turnips and radishes, late season greens, late kale and napa), the big push to get all the fall crops in the ground is over. It is a huge relief.
We've been steadily working our way across the farm, weeding, weeding, weeding. Our onion crop looks amazing. There are already huge bulbs forming! We're almost done weeding our equally incredible-looking crop of shallots, and last weekend while Cheryl and I were away at a wedding, the crew cleaned up 7 beds of beautiful fall leeks. There are still a lot of weeds on the farm, but we're slowing wrangling it into shape, getting ready for August, when we'll spend most of our time harvesting, harvesting, harvesting.
This month we also pulled in our big, bountiful garlic crop. It's currently curing in the barn. We'll let it dry for a few weeks, and then start giving it our to CSA members. It's a beautiful crop this year!
July is often a tough months for CSA farmers. There's a gap between the spring greens and early brassicas and the true summer crops, eggplant, tomatoes, red peppers. It can be hard to grow enough food for the share each week. Baby greens and lettuce don't grow well or last long in the heat, spring greens need a break, and the cool nights we've been having are slowing down cucurbits and tomatoes.
But this July, we've been lucky and blessed with week after week of bountiful harvests. The cucumbers are producing like crazy, we have a close-to-endless supply of carrots, beets continue to size up, fresh onions are in, and we've got new plantings of bok choy, radishes, hakurei turnips, dill, cilantro, basil, argula, and fennel all ready or nearly ready.
Every season has its challenges. When I think back on the 5 weeks without rain we had in May, or when I look around the farm right now, feeling overwhelmed by all the weeding there is still to do to make sure we have a bountiful September, I reminder myself to take a moment to step into the overflowing cooler or look around the CSA tables piled high with golden zucchini, pickling cucumbers, red cabbage, fresh onions.
There is so much food coming out of the farm right now. We hope you'll come enjoy it with us!