195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426

News and blog

Welcome to the blog.
Posted 3/9/2016 11:02am by Andrew Kennedy.

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard and now is a pasture, we have successfully protected (along with many partners and friends) most of the available farmland up here.  

You can link to the aerial photo here or find it on the website under Farm Info>Our Farmlands

Posted 4/14/2014 9:55pm by Andrew Kennedy.

  The rhubarb emerges!

News from your community farm



There is a day 

when the road neither

comes nor goes, and the way

is not a way but a place.
-Wendell Berry
Spring comes to this farm-place of differing slopes and soils, dry highlands and soggy bottomlands, open pastures and perennially rocky vegetable fields and it is both familiar and new.  We farm it knowing so much about it and, yet we know so little.  Maybe that is why we keep farming: to know it all a bit better, to know it all a little more in its mysterious wholeness.
Spring is many things: rhubarb, piglets, peas, the first flush of green grass replacing the bleached pastures of winter, the greasing of tractors, disks and spreaders for the mad rush of field work that must be done.  Somehow it all does get done, even if not in the order that we'd like it to happen!


The farm animals, like all of us, go about their day with a little more lightness in their step.  We have all survived the winter and soon the bounty of grass, roots, shoots, berries and leaves will be upon them (and us)!



Calves, Bernard (left) and Charlotte, enjoying their first 70 degree day.




Some of the 69 piglets born at the farm enjoy rooting through a pile of straw and aged cow manure on their first, truly warm day! Root hog and thrive--isn't that the old saying?




Anthony was able to cultivate and spread compost on the vegetable field this week (above the apprentice house).  With the wind whipping everything about today (Monday) he planted the first of the carrots and beets.  The indentation of the seeder press wheel (in the picture above) shows where the carrot seedlings will emerge.  Good seed to soil contact better allows the seed to wick up soil moisture.




The humble, but so essential, compost pile waits to be added to the rhubarb patch. This smaller pile is what's left of the larger pile that was spread on the field where the carrots will grow.  All compost begins in the barn with the manure from the cows mixing with the hay from the fields.  And through the Biodynamic compost preparations and their actions over the fall and winter months compost is created, something much more than mere cow manure and hay, which is not to say that cow manure and hay are lesser creations! But it is to say that the emergent properties of biodynamic compost are something else all together.



                           Farm food offerings









-Farmhouse Grilling Cheese


Yogurt: remember to return your glass yogurt jars to the blue trays in the milk room for reuse.  




Chicken: good supply

Beef: steaks, roasts, ground beef, organ meats

Veal: steaks, ground veal, organ meats

Pork: ground pork, breakfast sausage, mildly hot Italian sausage,       chorizo sausage (also spicy), pork chops (available on Saturday)



Our hens continue to lay well.  There's nothing like natural sunlight to stimulate egg production.

1-2 dozen/week is okay.  Thanks for returning those egg cartons!  Please continue to return them to the shelf in the farm store next to the meat freezer.


Ready-to-bake PIZZA from Coyote Blue Pizza will continue to be available on Tuesdays and Saturdays.




Enjoy the week ahead! It sounds like the wild weather ride isn't over yet!  




 Temple-Wilton Community Farm

"Growing Food in Community since 1986"

195 Isaac Frye Hwy.

Wilton, NH  03086



Posted 4/7/2014 9:50pm by Andrew Kennedy.

seedlings emerging 

 new piglets sleeping

News from your community farm

New life on the farm is really starting to gather speed and strength.  The relative warmth of the last week has finally begun to penetrate deeper into the long frozen soil.  The cows, pigs and chickens (like all of us) seem more relaxed and also more eager to get out and about to those corners of their (our) world that were closed off by winter's hard crust and cover.
With any luck, Anthony may be able to get out and work the vegetable field above the apprentice house.  Soon, compost can be spread on the vegetable fields along with wood ash on some of the pastures.  The wood ash, now piled out back next to the silo, is used to lower the pH of the soils.  
            wood ash
It acts like lime, though with quicker results, and helps to nurture important pasture plants like clover and other legumes, which in turn fix nitrogen (via their mycorrhizal fungi) from the atmosphere and make that nitrogen available to plants.  
As of today, Monday, there have been forty-four piglets born.  Another two sows are due to farrow some time this week. Golda, one of our first time sows, had ten piglets this afternoon.  Her sister, Bijou, had eleven five days ago.  I was lucky enough to be around when Bijou started farrowing, so I just sat down in the corner of her hut and watched the piglets literally pop out one by one.  With piglets, unlike with calves, birth is not a drawn out process.  One moment they're inside, and the next moment they're out and almost instantly making their way around their mother's hind legs to latch onto the first available teat.  It's survival of the fittest.  Birth order can matter a great deal when you are a piglet.
    piglets nursing
Feel free to come up the hill behind the apprentice house (by the old red shed to the left of the field where the peas and cherry tomatoes usually are) and see the piglets.  It's no exaggeration to say that sight of piglets in the spring will lift the spirits of even the most grumpy soul!
             onion seedlings
We won't have fresh salad greens at the farm till later in the season, but a local grower friend of ours, Steve Brissette (who is growing vegetables at the Groh's farm in West Wilton) does have fresh salad greens and arugula available.
The Salad Greens are in half pound bags for $6.00.
The Arugula is in 1/4 pound bags for $2.50.
WHILE THEY LAST anyone purchasing 2 bags of Salad Greens will receive a free bag of Arugula.
You may call Steve @ 391-7017 or email him.
Terms are cash only.
Cookbooks--It will soon be time for all of the fresh vegetables to be appearing in the Farm Store.  You may be looking for some new ways to prepare them this year.  If so, there are still 5 cookbooks available.  If you are interested, please email Sherry at sjennings@tds.net to make arrangements for pickup.  The cookbooks are $20 each. 
Farm food offerings for the week:
-Creme Fraiche (whole, cultured cream, which is slightly thickened as a result)
-Baby Swiss (an American variation of Emmenthaler, invented by a Swiss cheese maker in the U.S.)
-Roquefort… Hurray, it's back!  This is one of Benjamin's signature cheeses. Enjoy!
-American-style Brie 
for Tuesday (from Benjamin): *Carrot Quark cake
Chicken: good supply, giblets too
Pork: smoked hams, pork roasts, pork liver
Beef: ground beef, steaks, stew meat, roasts, organ meats
Veal: ground veal, steaks, stew meat, organ meats
Thanks to all who attended our annual Pledge Meeting last Saturday.  It is always great to gather as a community.  In the coming year we hope to have more frequent, informal gatherings at the farm-with our farm community and with others--to enjoy the food of the farm and the company of each other.  As the days get warmer still, Benjamin will be able to complete the work on his wood-fired earth oven, which he began in the fall.  Look for updates on this exciting new project (and photos, too) as we head further into spring!
Coming soon to a magnolia tree near you!  A tantalizing photo (taken last year by Lincoln) of the beautiful, old magnolia tree in front of the Hilltop Cafe here at the farm! 
Temple-Wilton Community Farm

"Growing Food in Community since 1986"

195 Isaac Frye Hwy.

Wilton, NH  03086



Posted 3/3/2014 5:05pm by Andrew Kennedy.

Asleep in the wheel

News from your community farm


Wheel by wheel the cheeses go into the cheese cave. These "sleeping wheels" of cheese hide a quietly active world of  microscopic, minute and measured processes that transform our humble raw milk into endless varieties of differently tasting and smelling cheeses.  The wheels in this picture are sealed in real beeswax during their multi-month ripening process.  Each wheel weighs between 17 and 20 pounds and is approximately 7 inches high and 12 inches across. Other varieties are not waxed; they develop a natural rind that allows the cheese to follow a different ripening trajectory.






new milk room shelving

New milk room shelving is ready for your bottles.  After many years of service, it was time to replace and reorganize the milk bottle drop-off shelving.  Each day (Tuesday, Thursday and Saturday) is now organized vertically and by color to aid in putting your bottles on the right shelf.  There is also a small lip on each shelf to avoid having bottles hanging precariously off of shelves for passing elbows and shoulders to knock them off. The shelf lettering will be done later this week.  Until then, just refer to the color guide sheet in the drop-off room.  


Tuesday-red shelves

Thursday- orange shelves

Saturday- turquoise shelves


The "Special Request" shelf is straight ahead, next to the brick chimney (and painted white).  Please continue to label your "special request" bottle(s) with a post-it note to facilitate the proper filling day. Please don't put your bottles in the milk room on the metal shelf below the milking cans.  We use that shelf during milking and need it to be clear. Thanks.


Farm food updates:


NEW cheeses:


Manchego al vino Manchego al vino.  

Aged over 60 days. Washed rind cheese, washed with red wine (thus the rind color in the photo). Tastes sweet-sour like wine.  Excellent table cheese.


3 month aged Gouda with beeswax rindGouda

Aged over 3 months with a real beeswax rind, which gives the outside of the cheese a honey-like taste.  


Bucheron (goat's milk cheese)Bucheron (goat's milk)

A goat's milk cheese made even tastier, creamier by the addition of cow's milk cream.  Benjamin has made Bucheron before, but this release is made with a different recipe (thus the cow's milk cream) that makes it milder, creamier and perfect as a table cheese much like Camembert.



 from Benjamin (for Tuesday)...

Rubli-Torte (carrot torte from Switzerland) with carrots from the farm, Apricot jam and almonds.

for Saturday...

-100% German Rye Bread

-Cocoa Tarts


from Orchard Hill Breadworks (the usual varieties plus the following):

-Onion-Pepper and Parmesan

-Dark Russian Rye


Ready-to-bake Pizzas from Blue Coyote Farm (Jen Badger).

You might have noticed these ready-to-bake pizzas in the farm store last week. They are made by Jen Badger with organic ingredients and available in veggie and meat varieties.  They'll be available through out the week.  For special orders, parties or gluten-free options please call Jen at 769-9778 or email her at bluecoyotefarm@yahoo.com



Available starting on Saturday. Mostly ground beef, stew meat and a few roasts.  


Plenty of ground veal, boneless rib chops, veal roasts, veal organ meats, and veal bones for stock.


Good supply. There will also be individual bags of chicken giblets (liver, heart, gizzard) available.  These are great for soup stocks and gravies or for use (finely chopped) in meat pies.


Pork chops, country-style ribs, uncured ham roasts, smoked ham roasts and smoked ham steaks.


Good supply. 1-2 dozen okay.


A few more days of real cold weather, then a bit warmer, I hope, by the weekend.  Don't forget to set your clocks forward on Saturday night!


All the best!




  Temple-Wilton Community Farm

"Growing Food in Community since 1986"

195 Isaac Frye Hwy.

Wilton, NH  03086



Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.


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