The Woods Hole, Martha’s Vineyard and Nantucket Steamship Authority has been in the news a lot lately. Quite by coincidence, we recently ran across this vintage photo of the Woods Hole terminal in 1945. Note the railway!
And here is a recent drone shot (looking in the opposite direction) of the terminal undergoing reconstruction:
We don’t know what the new terminal will look like in the end, several years from now, because the SSA is still negotiating with Woods Hole neighbors and Falmouth officials over the size and height of a new ticket office. But it’s safe to assume it will be different from both the 1940s building and the one built a few years later, which was demolished to make way for the latest reconstruction.
What Woods Hole memories do you have? What are your hopes for the new terminal? We’d love to read what you have to say in the comments section below.
It’s just not Christmas at the farmstand till Jim sets up his model train and village. It’s in a new spot this year, no longer tucked in the back—come see the steaming locomotive pull the freight cars, as skaters swirl on the pond and a lamplighter makes his rounds past the general store, chapel, toy shoppe and miniature farmstand. Video and photos by our own Ryan Hassell.
Turnips, carrots, winter squash and potatoes are “long keepers” — fall vegetables that, when stored at cool temperatures away from light, hold their flavor and nutritional value through the darkest winter months. They’re great to have on hand for roasting, steaming, mashing, soups, stews and more.
Among Debbie Athearn’s favorite farm vegetables, our Cape White turnips rank near the top. “I could eat them every day this time of year,” she says. Like Debbie, Jim and their kids, the Cape White turnip is also a New England native, though it hails from just across the water on Cape Cod. It’s a big, white root with a sweet, yet snappy flavor that blossoms when roasted. Quick prep ideas:
Our Nantes-style carrots are sweet and crispy enough for salads and snacks, and they’re also flavorful choices for roasting and steaming. When they’re this fresh, you don’t even need to peel them! Try these easy carrot recipes from our book, Morning Glory Farm and the Family that Feeds an Island:
By Robyn Hosey AthearnWe’re excited to introduce these beautiful, soft blankets made with wool from our Island flock of Navajo Churro sheep. Their fleece has been spun into thread and hand loomed by master weavers in the Hudson River Valley.
Navajo Churro sheep are the United States’ oldest domesticated farm animals, brought to New Mexico by Spanish explorers in the 1500s. This rare breed was almost wiped off the map more than once, dwindling to fewer than 500 sheep by the 1970s. Thank goodness for preservation efforts, because we have come to adore our Churros for numerous reasons.
A multi-purpose breed that can be used for meat, milk or wool, Navajo Churro sheep have a calm demeanor and are trusting of humans. The ewes are wonderful mothers to their lambs, protective and caring. Churros also are generally a thrifty animal: These sheep are able to fend well for themselves if they need to.
While these are all great qualities, the main reason, above all others, that we fell in love with the Navajo Churro breed is their unique fleeces. You could never get away with the expression “they were like a flock of sheep” with Churros, because no two animals in a Churro flock are at all the same. In one flock the fleeces can range from dark chocolate brown to snowy owl white, from rainy day grey to midnight black or from caramel toffee tan to steel blue. You can have Churros that are “polka dotted spotted” or “fluffy zebra striped” as our children would say. Half the fun of lambing season is literally getting to see who comes out.
Few things are as precious as watching baby lambs frolic and play in the springtime, and sharing that experience with your own children is second to none. It brings us great joy to share with you a little of the warmth our flock brings us. So from our hearts to yours, please enjoy your handwoven blanket made from our flock’s glorious wool fleeces. Just like the Churros on our farm, no two blankets are the same. Also, thank you for your support in keeping a great animal and breed around on Earth a while longer.
To learn more about Navajo Churro sheep and their sometimes tragic history, please read this article from Slow Food USA »»
Butternut, Acorn, Hubbard, Sunshine: They’re all winter squash, a group that got its name because these late-ripening fruits last well into the winter when they’re properly stored.Kept in a cool, dark place, winter squash will reward you with all the deep orange color, rich flavor and nutritional benefits it developed while ripening in our fields under the late summer sun. Roast it, steam it, cube it, soup it, mash it—prepared winter squash also freezes beautifully. Read More
On Martha’s Vineyard, folks have been eating cranberries since long before Europeans arrived. One of our farmstand suppliers is the Vineyard Open Land Foundation, which grows certified organic cranberries in the Lambert’s Cove area of Tisbury. Their sale benefits the foundation’s cranberry bog restoration project.
We also carry top-quality, dry-harvested fresh Cape Cod cranberries from Edgewood Bogs, a fourth-generation family business in Carver. Read More