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Janna Siller
FALLS VILLAGE, Conn. — Early spring on a New England produce farm is like watching a pot come to a boil -— flower buds adorning tree limbs swell ever so slightly each day; overwintered spinach leaves expand almost imperceptibly over the course of a week; fall-planted garlic cloves sprout small green shoots up through mulched beds.
No matter how intently you watch, the pot does eventually boil and spring does reliably arrive. Unlike a pot on a hot stove though, you can’t simply turn the dial to max when impatience gets the better of you, and the signs of progress often come in fits and starts rather than a steady increase.
Seeds won’t sprout in chilly soil. If you plant seedlings on a warm day, they won’t survive the cold one that follows. Farmers get to know the preferences of our crops well, and we look for signs that the ground is ready for each one’s unique needs — when dandelions bloom, it usually means the soil is warm enough to plant potatoes; pea seeds can go in when daffodils and forsythia are in full display; the warmer season crops will go in when there is not longer a single frost in sight on the forecast.
On warm sunny days, customers ask us whether we’re harvesting yet and I don’t blame them — there is so much vibrance in the seventy-degree spring air. But the season keeps whipping around to days of rain with temperatures hovering around freezing, and we all try to find solace in the few crocuses adapted to these fickle conditions. Growing produce in a climate as seasonal as ours requires farmers to stay poised like a cat leaning into its haunches — ready for the moment when spring really gains momentum.
At Adamah Farm in Falls Village, Conn., we’ve been heating a greenhouse since March to start seedlings. Having big, healthy transplants to put in the ground when the weather settles is an important season extension method. It is a bit like time travel to go in there and see pepper plants putting on leaves and tomato seeds sprouting. The endeavor of coaxing them through this season’s volatility has required an unwavering belief that the pot will, eventually, boil.
We germinate seeds on heat mats while days of gray skies prevent the passive solar warmth that otherwise makes a greenhouse so valuable. When the power went out on Johnson Road two weeks ago, the crew spent a very exciting hour shuttling plants from the greenhouse into an onsite building with a generator through a starless evening of sleet and high wind. When our CSA members, who sign up for regular boxes of produce this season, are grilling eggplant for a July barbecue with coleslaw and fresh herbs, it will be thanks to our winter crew who cared so doggedly for the young plants.
Farmers in our region are bringing this spirit of resilience and nimble adaptation in responding to a changing climate. Here at Adamah, that means watching with curiosity as our fields emerge from winter a bit differently than most springs after a milder than average winter — ponds that area residents have skated on for generations remained unfrozen and there were some balmy February days that had us all in t-shirts.
Records from Cornell University’s Northeast Regional Climate Center echo what we’ve been experiencing in real time — the region had a warmer than average winter again, with average temperatures ranging up to 8 degrees warmer depending on location.
The U.S. Department of Agriculture recently updated its “Hardiness Zone Map,” the guidance growers use to understand which plants are well adapted to their climate. Our region shifted one zone warmer, and we are seeing the effects on our vegetable fields here in Falls Village.
Every fall, we plant cover crops at Adamah — plants that regenerate the soil over winter. We plant some that are meant to survive the winter and keep growing in spring to hold the soil in place, build life-giving biomass in the soil, and provide habitat for beneficial organisms on the farm. Others are plants not adapted to survive sustained cold, so they contribute their benefits in the early winter and then die back and become mulch for spring crops. This winter, many of those cover crops that were meant to “winter-kill” survived, and we’ve been recalibrating our field plans to adapt.
Staying agile enough to work within the constraints and opportunities provided by the seasons is part of what keeps farming exciting year to year. Whether they are milking cows, planting trees, or growing salad greens, your local farmers generally could do with a few less curve balls than we’ve had of late.
To learn more about Adamah Farm or join the vegetable CSA, a subscription program for fresh, organic produce, go to fvcsa.adamah.org.
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Kristen Jenson
NORFOLK — Manor House Inn has been awarded a Connecticut Green Lodging Certification, and will re-open just in time for Earth Day.
When Rachel Roth and her husband bought the 125+ year-old inn in February 2022, the property was in need of considerable repairs They spent the first seven months balancing accommodating guests and updating the property. Roth’s son worked hard restoring much of the interior space, patching walls, painting, and serving as property manager.
Roth’s initial vision was to develop the property as a wedding venue, but resistance was met by neighbors who were concerned about how that business model would impact Norfolk’s quiet ambiance.
“We received candid feedback from neighbors who expressed concern about the level of activity and traffic. Although I believe we could have executed a venue well with minimal disruption to the neighborhood, I want to build a business that is welcomed by the community,” Roth said.
Other unforeseen events challenged her business. On Nov. 5, 2022, the biggest gas spill in Connecticut history happened right outside. A truck capsized on Route 44, spilling 8,200 gallons of gasoline into the earth and storm sewers, some of which converged on Roth’s property.
Guests were evacuated, power was turned off and no one could tell when it would be safe to reopen. They were forced to close indefinitely with heavy excavation and drilling expected for months.
“Since purchasing the property in Feb of 2022, we’ve been closed for more months than we’ve been open,” said Roth.
Manor House reopened primarily on weekends, ensuring guests were aware of the situation. Roth closed again this past winter to address fire code updates. With Maple Avenue torn up in front of their property for environmental remediation, it has been a challenging journey for Roth that has forced her to rethink her initial vision.
“We purchased the Manor House with the desire to restore it to a condition worthy of its history while building a business that contributes to the local economy and community life,” said Roth.
She explained that before buying the inn, her initial business plan was based on the goals outlined in Norfolk’s 2019 Plan for Conservation & Economic Development; specifically, to bring more young people into town by offering a wedding venue.
She aimed to support economic development (e.g. an upscale hospitality property brings guests who spend money in local shops and restaurants), and to maintain and enhance community assets (e.g. the Manor House is an architectural treasure; one that needs to be financially viable to be well-maintained).
“Ultimately, I believe that vibrant businesses increase property values, reduce the tax burden on property owners, draw young people and visitors into town, and improve the overall quality of communal life,” Roth said.
Now, Manor House has rebranded itself as an eco-friendly luxury boutique hotel with a commitment to sustainable hospitality practices. It has been awarded the Connecticut Green Lodging Certification by the Department of Energy and Environmental Protection (DEEP CT) and the Connecticut Office of Tourism, which offers a certification program for hotels called “Connecticut Green Lodging — Accommodating You and Our Environment.”
“Regarding the Green Lodging Certification, it is a self-certification program set up by DEEP CT and based on accumulating points associated with environmental practices. After researching all the eco-friendly updates we could consider, we made as many changes as possible and submitted our application for state review,” said Roth.
Her new management company, Ray Hospitality Inc., prioritizes environmental stewardship efforts with green initiatives including energy-efficient technologies, eco-friendly amenities, green cleaning products, water conservation measures, waste reduction programs, and locally sourced seasonal culinary offerings that appeal to eco-conscious travelers.
“As stewards of this historic property, we are driven to preserve its timeless charm while embracing sustainable practices that minimize our environmental impact,” she said.
Energy-efficient LED lighting, low-flow water fixtures, and optional linen/room refreshes allow visitors to indulge in premium amenities while conserving precious resources. The inn has also embraced a “reduce, reuse, recycle and upcycle” culture, minimizing single-use plastics and repurposing materials wherever possible.
Sustainably sourced foods complement the eco-friendly accommodations. Guest chefs and food educators are welcomed onsite to offer specialized cooking classes, including an upcoming class on May 11 with Terry Walters from Clean Food, whose focus is on crafting nourishing, seasonal, plant-centric recipes.
“Our development plans will encourage nature-immersive experiences in the Northwest Corner to support wellbeing. It’s truly an enchanting place that I’m passionate about sharing.
Manor House Inn plans to open April 18.
For more information, see the website: www.manorhouse-norfolk.com
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Classifieds - 4-18-24
Apr 17, 2024
Help Wanted
EXTRAS school-age childcare program: is hiring staff for our summer camp in Salisbury CT! Full or Part Time positions available. Email extrasprogram@gmail.com with a resume to apply, or for more information.
Highway Department Maintainer: The Town of Cornwall has a full-time job opening for Highway Department Maintainer. For more details and to apply, contact Jane Hall in the First Selectmen’s office: 860-672-4959.
Home Health Aide: Active senior woman seeks assistance with light home and care, including, some cooking, drive to doctors, shopping, occasional dog sitting. Flexible work arrangement. Possible live-in large one-bedroom apartment. Rent negotiable. Call Vicky at 860-435-2106. Leave message.
Services Offered
Carpenter / Builder David Valyou: Canaan CT. Renovations & Repairs of Old homes and Barns, Historic restoration, remodel, handy man services, painting, masonry-tile-landscaping. 20 years + serving tri-state area. Licensed and insured. davidvalyou@yahoo.com.
Carpenter and tile setter: now offering handyman services. Over 35 years experience. 413-229-0260 or email at tylerhomeprop@yahoo.com.
Lamp repair and rewiring: Serving the Northwest Corner. 413-717-2494.
Hector Pacay Service: House Remodeling, Landscaping, Lawn mowing, Garden mulch, Painting, Gutters, Pruning, Stump Grinding, Chipping, Tree work, Brush removal, Fence, Patio, Carpenter/decks, Masonry. Spring and Fall Cleanup. Commercial & Residential. Fully insured. 845-636-3212.
Real Estate
PUBLISHER’S NOTICE: Equal Housing Opportunity. All real estate advertised in this newspaper is subject to the Federal Fair Housing Act of 1966 revised March 12, 1989 which makes it illegal to advertise any preference, limitation, or discrimination based on race, color religion, sex, handicap or familial status or national origin or intention to make any such preference, limitation or discrimination. All residential property advertised in the State of Connecticut General Statutes 46a-64c which prohibit the making, printing or publishing or causing to be made, printed or published any notice, statement or advertisement with respect to the sale or rental of a dwelling that indicates any preference, limitation or discrimination based on race, creed, color, national origin, ancestry, sex, marital status, age,
:lawful source of income, familial status, physical or mental disability or an intention to make any such preference, limitation or discrimination.
Apartments For Rent
Live/work space: on Main St. in Sheffield MA. 2900 sq. ft. renovated colonial. Beautiful 2 bedroom apartment on 2nd floor. 1500 sq. ft. professional space first floor. Parking, accessible ramp, separate entrances. 413-429-7477 or 413-429-6379.
Houses For Rent
MT RIGA: Two Bedroom LAKEFRONT log cabin. Private beach, canoes and kayaks. $1350/Week. 585-355-5245.
Very private and comfortable furnished house in Sharon: set back from the road on 10 acres, 5/24-9/16. Ground maintenance included. Utilities extra. $16,500 for the season. 917-887-8885.
Commercial Rentals
Office Spaces Available: Prime Location on Main Street in Lakeville. Call or Email for more details. 860-248-9605. info@
bncfinancialservices.com.
Tag Sales
Amenia, NY
GARAGE SALE: Sat. 4/20 & Sun. 4/21 10 a.m. to 2 p.m. Furniture, tools, household items, and more. No early birds. 19 Yellow City Rd., Amenia NY.
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Walking among the ‘Herd’
Apr 10, 2024
Submitted
‘Herd,” a film by Michel Negreponte, will be screening at The Norfolk Library on Saturday April 13 at 5:30 p.m. This mesmerizing documentary investigates the relationship between humans and other sentient beings by following a herd of shaggy Belted Galloway cattle through a little more than a year of their lives.
Negreponte and his wife have had a second home just outside of Livingston Manor, in the southwest corner of the Catskills, for many years. Like many during the pandemic, they moved up north for what they thought would be a few weeks, and now seldom return to their city dwelling. Adjacent to their property is a privately owned farm and when a herd of Belted Galloways arrived, Negreponte realized the subject of his new film.
“You know, I’ve never made a nature documentary,” Negreponte shared. “That’s not really my thing, but once I found myself in upstate New York during the pandemic, I made several short films about the environment, about the land around me. They were mini essays, meditations. One of them was about my dog. That kind of led me into this longer project, which I also call an essay film. I’d like to say it’s a personal essay film, and a meditation.”
Early in the film, with the background of a heartbeat as soundtrack, a quote comes across the screen explaining, “Cows are adagio. 65 to 75 beats per minute.” This deliberate slowing down of pace lends a quiet to the narrative and allows for profound reflections on themes of motherhood, community, and humanity’s place in the natural world. “I think that the subject matter and the cows asked for a particularly delicate and peaceful approach. That is their temperament and their pace, and I certainly appreciate the vibe they give out,” Negreponte added.
Filmed throughout 2022, the film is chronological, following the herd through an erratic winter and the seasons of birth and death.
“It’s a very organic process,” said Negreponte of his technique of editing while filming. “It’s a process that I’ve developed over many years of making films and it suits the way I work.”
Using one camera, long shots linger on the lumbering giants as they navigate harsh weather, calve their young, protect, fight, and play with one another. Negreponte filmed parts of his own body in moments, “breaking the fourth wall,” as he explained, a technique that adds to the intimacy.
Throughout the film, there are other clips interspersed that Negreponte calls, “archival sections,” though not all the footage is historical. There are images of Hitler juxtaposed with images of Ghandi. The hunting and eventual extinction of wild Buffalo in the American West, and images showing reverence for cows in ancient cultures. From the horrors of industrial farming and animal exploitation to the clear communication and collective consciousness present, “Herd” confronts the viewer with humanity’s capacity for both cruelty and compassion.
By inviting audiences to slow down and reconnect with the natural world, “Herd” serves as a timely reminder of the interconnectedness of all living beings.
Negreponte shared, “I can’t help but think that people may think twice about their eating habits. I certainly think we can do better and adjust our diets so we’re less cruel to the animals around us.”
The owners of the farm have decided that the cattle are now pets, due in large part to the effect that “Herd” has had on them. The cows will now be used primarily to fertilize the fields.
Submitted
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