Lumberjacks in the making 

Volunteers and Junior Apprentices at work in Highland Forest

On five Saturday mornings from March through May, more than 20 volunteers and Land's Sake Junior Apprentices wielded splitting mauls and played lumberjack in the Highland Forest, splitting and stacking red oak, beech and birch. With their help, the Land's Sake forestry program was able to turn a slow, snowy winter into a productive, hard-working spring. All the wood they split and stacked is now seasoning nicely and awaiting a happy home and stove to fill. Many thanks to all our volunteers!

In other news, the grass--and everything else--is growing. Thus, we are shifting gears and moving out of the woods and onto the farm, fields and meadows for spring pruning, invasive species removal and mowing. Please stay tuned for upcoming volunteer projects.  

If you have any questions, concerns or feedback about our land management work, please contact jordan@landssake.org.

Weeding strawberries (notice all the white flowers!)

Spontaneous grazing of the pea tendrils.

Trying out the Bike Blender

News Flash!

Growing the Roots kickoff: May 22!
Watch for news about the 30th Anniversary "Growing the Roots" campaign during the week of May 22. A banner, news coverage, and special announcements will follow! To donate to our campaign, please visit www.LandsSake.org/donate. To learn more about the Growing the Roots campaign, please visit www.LandsSake.org/joinus/roots_campaign. 

Foodie Corner   
Welcome to "Foodie Corner", a new monthly feature designed to increase  your knowledge of local food resources, good eateries and creative cooks in the New England area. Each month we'll introduce you to food opportunities that embody the values of farm-to-table, slow food, eating locally and healthy eating. These trends have been given major attention from foodies, the media and authors of all kinds over the last decade. Of course, this is not new to Land's Sake. For thirty years we have been a national model of local food production and community farming. Finally, our time has come!

This month, we feature Graze Delivered, a new farm-to-door delivery service created by a farming mom in Vermont who wanted to offer healthy options like the ones she enjoys in Vermont to other households. Read on to learn about Graze, with its Weston (and Green Power) connections!
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by Marcia Pomerance, Graze Delivered

"Farm-fresh milk, chicken that tastes like, well, chicken, award-winning, hand made artisanal cheeses... often, my husband and I would bring a cooler full of farmer's market foods home from weekends in Vermont, only to discover last winter that Graze, of Bristol, Vermont, is building a business on just that model. Graze delivers fresh and sustainably produced foods from small family farms in Vermont to the refrigerators of Weston, Wellesley and beyond. I'm a long-time Land's Sake customer-my kids have crawled through the pumpkins, summered with Green Power and tapped the sugar maples. We have learned that the best food is one step from the earth. The Vermont farmers and producers with whom Graze partners are of the same mind. They take great care in how their foods are produced, how their animals are raised and especially in how their land is treated.

Graze deliveries are a great complement to the Land's Sake seasons. Sarah Jensen, the first Land's Sake customer on board with a small Graze pilot program this winter, seems to like what she sees. "Our children," Sarah reports, "mark the calendar for when the Land Sake strawberries and tomatoes ripen, and pies and pestos fill the fridge. Graze is a year-round extension of the locally sourced food approach that my family savors. Land's Sake and Graze is a winning combination."

For more info: grazedelivered.com, marcia.pomerance@grazedelivered.com, or Marcy at 781.424.5054 

And our thanks go to...