Stowe Farm Community

An Intentional Farm Community located in Colrain, Massachusetts

Sourdough bread

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Judy gave Tim her sourdough starter that she brought from California. He makes it weekly now. Maybe because it’s made with love, it is so delicious. Judy traded a loaf with Charles for a very valuable roll of TP. She also traded a loaf with Haynes for chili pepper seeds. They were pretty sweet deals,… [Read More]

7 Stowe Farm eggs today!

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Four households form the chicken club. Today was Lynn’s day, and she got a full assortment. One of the ladies is still holding out, but we still have enough to feed all of us each week. This is a particularly sweet group. Nobody seems to get picked on.

Winter greenhouse tea & poetry

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As the peaked winter light of January yielded to the growing strength of mid-February’s sunshine, the winter greens in our greenhouse awaken also, visibly perking up as the days lengthen – just like us! Even deep winter days can be pretty comfortable in the Stowe Farm Community greenhouse – a nice place to gather for… [Read More]

Connections

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*from “The Amish use tech differently than you think. We should emulate them.” by By Jeff Smith, The Washington Post, Feb. 17, 2020 It can often feel as if modern life does little to encourage healthy connections between people.  The logistics of making a living and meeting core family needs combined with dispersion of extended families… [Read More]

The aMAIZEing world of corn!

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I grew up in New Mexico and one of the many things I miss is the spicy, traditional food. In October in New Mexico you can smell the wonderful aroma of green chiles being roasted in the open air. And on feast days, the Navajo pueblos and in many households throughout New Mexico you will… [Read More]

Delicious maple cornbread

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Katie makes this from memory almost every week. She originally adapted this recipe from Susan Purdy. It’s either the maple that makes it so addictive, or that she uses her own cornmeal. 1/4 cup butter, melted (a half stick) 1 egg, lightly beaten 3/4 cup milk (or yoghurt, I like mixing the two) 1/2 cup… [Read More]