This blog is part of our series of Wolfe’s Neck Center Stories, focusing on the people and the programs that drive our work for farmer viability, thriving ecosystems, and vibrant communities.
Moving through the kitchen, Chef Malcolm Kelly steadily works to puree the 150 pounds of squash before him.
A less daunting task, considering he started with 400 pounds harvested right here on the Wolfe’s Neck Center campus following the completion of a biochar field study led by the research team to evaluate the impact of biochar on soil health and carbon storage (stay tuned for results).
At the start of the study, researchers met with Malcolm to discuss project goals and identify which vegetables could be used in the seasonal Wolfe’s Neck farm stand and farm store.
“I chose squash because it’s easily recognizable, and the community enjoys eating it,” said Malcolm. “It’s a great connector between farm and table. We see food on store shelves, but it’s important to remember that it comes from the ground and from farms.”
The harvest yielded 400 pounds of pie pumpkins, winter squash, delicata, butternut and kabocha squash. After curing in the barn, the squash was delivered to the kitchen, where it will be featured in Malcolm’s cooking classes and sold fresh in the farm stand.
This final batch is being cleaned, roasted, pureed and transformed into mouthwatering muffins, a delicious reminder that everything on campus, including the livestock fertilizing the fields, the research on seeds and the food served to guests, is deeply interconnected.
Visit our website to see the calendar of Wolfe’s Neck Center public programs including food and farming workshops, as well as read up on our seasonal food offerings including the Farm Store and Farm Café and our Farm to Table dinner series in the summer.
Members help steward this place and support our vital work strengthening the regional food system through education, demonstration, and farmer training. Become a member today!
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