The Field Studies Program, which was suspended earlier in the year, has undergone some creative changes to make it possible for students from Poultney High School and The Dorset School to attend this spring and to continue a legacy of participating in critical science research while building a sense of place in their communities.

Melt the butter in a large saucepan over medium heat. Add the scallions; saute until soft and wilted, about 3 minutes. Stir in the parsley, jalapeno, and garlic; cook, stirring occasionally, for 5 minutes.

Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, all-spice, mace, and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.

Transfer the soup in batches to a blender or food processor; puree.

Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.

Recipe from Farmer John’s Cookbook

The day started with a gathering around the picnic tables where Kit, Tim and Sue introduced Smokey House staff, described projects, distributed used t-shirts, and outlined the day’s schedule.  Two brave souls volunteered to go roof-top to help Youthworkers rip shingles off the sugarhouse roof.  The family matriarch, Jane Bainum, and several others went with Ryan to the Conference Barn to start lunch preparations. Friday is CSA delivery day, so Thursday became CSA harvest and pack day.  A group of youngsters to adults donned hats and sunscreen and headed to the gardens to savor nature’s bounty. The final big morning project was prepping the exterior of the locker room to get ready for a whole-family painting party in the afternoon, so 10 folks trooped across the lawn to tackle that job. Alex needed no ladder to reach the roof fascia boards, to the endless amusement of the others.

At mid-day Ryan and his helpers served a sumptuous Mexican-themed feast from our farm: soft tacos with SHC ground beef and tomatoes, salsa from fresh tomatoes, cilantro, red onions, and hot peppers, and a huge garden salad. Dessert was chocolate zucchini cake prepared by office manager Rennie Elliott and Barbara Bainum, and decorated in professional style by Catie and Bevin, two Youthworkers. (Word has since gotten back to us that it was the best meal the family enjoyed during their entire 4-day stay!)

During the afternoon almost everyone ganged up on the locker room, most of which was hit with at least one coat of paint. A few people worked on moving wood into the newly built woodshed at the sugarhouse. A large group gathered fallen apples and took garden scraps to feed the pigs, moved the chicken tractors, and later a group headed to the upper field to see the sheep. The day ended with a circle meeting, lots of hugs and thanks, a large body of work completed, and a greatly energized staff who had thoroughly enjoyed showcasing Smokey House, our work, and the youth we serve. We want to extend a big thank you to the Bainum-Goyne family for all of their hard work, and to Alex Froom for organizing it. We’d also like to encourage others to follow their lead! Where to next year?!

A summer full of work and learning

During the summer of 2010, the White Crew (also known as the Carpentry Crew) began construction on the sugar house woodshed attached to the original foundation. It seemed to be a huge project but we put together a great plan. We began by sighting the support beams for the sugar house woodshed and measuring the distance between each beam area. Once these areas were marked, the crew started digging 5 foot holes and it was dirty work! Two days later and the crew looked like prairie dogs – only their heads showing above ground. Nothing but digging through dirt, taking rocks out, and getting our clothes covered in dirt!

After the holes were finished, sono tubes were placed into the ground and buried to remain for the support beams like giant elephant’s feet underground. After the sono tubes were done, the crew had to use a water level to measure the depth from the floor of the woodshed to the ground. The ground had to be level for the cement to be placed properly and match the floor. Rebar was added to prevent cracks in the cement. The next step, of course, was adding cement to the foundation and filling the sono tubes to make the support beams. C-day, as it could have been called, had everyone nervous, but the crew worked fast and with some expert help from the best truck operator around the concrete flowed into place.

After a day or two of waiting for the cement to dry, the White Crew began building with wood. This is where the fun began. Wooden beams were built for the ceiling and the roof. Next, floor joists were added and a small wooden floor was built in the attic for the sap tank. Rafters were added to the floor joists and a wooden roof was built. Half of our crew spent time on the bottom measuring, cutting, and pulling nails out of wood. As the typical carpenter would say, “Measure twice, cut once.” The rest of the crew enjoyed being on the top hammering the rafters and the roof together. It’s funny to think that some carpenters are not afraid of heights at all, well maybe.

Sheathing came next followed by rows of shingles that nearly sprung into place the crew worked so fast, and the roof was completed. While the sugar house woodshed was being built, the White Crew constantly salvaged wood from the old Lewis Barn at Smokey House. This wood was recycled for building the structure, which is better than buying new wood in terms of thinking green. This was a valuable project for the White Crew because not only did we build a structure and use tools, but we used team work, leadership, mathematics, courage, and trust for each other as carpenters. Soon the woodshed will be completed for the Smokey House property and the spring time fires will burn even brighter thanks to the seasoned dry wood sitting protected by the White Crew’s skilled work.

-Nick
2010 Summer White Crew member

Place the beans in a large soup pot. Add enough water to cover the beans by 2 inches. Add 2 tablespoons of the olive oil, the head of garlic, and the bay leaf; bring to a boil, partially cover, and reduce to a simmer. Simmer until the beans are very tender, 1 to 3 hours (see the bean package for cooking times; all beans differ). Drain, rinse, and drain again. Remove the garlic head (it’s a great snack as you continue making your meal).

Heat the remaining 2 tablespoons of oil in a deep baking dish or Dutch oven. Add the onion; saute until translucent, about 5 minutes. Stir in the sliced garlic, sage, cumin, and red pepper flakes; saute for 1 minute more.

Add the squash; stir to combine. Add the stock or water (if it does not cover the squash, add a little more to cover). Bring to a simmer. Add the kale; cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper to taste.

Stir in the beans; simmer until the beans are heated through.