The snow is fabulous. Get out here!


     The winds of change are blowing hard this spring at D Acres. As the days grow longer, we are revived by the warmth and comfort of the sunshine. While we are still locked in by snow and ice, a 20 degree day feels balmy. The sap has begun to flow and soon the buds will break as we proceed with the cycle of the seasons. Seeds have been planted and the growing season is underway.

 The transformation of our food service operations has blossomed as our reputation for authentic farm to table is spreading. Through focused persistence we are forging a model that connects people to the land.
     Farm to Table Food is happening every weekend in March. We are offering Mid-Day Soup, Bread & Omelettes with Farmer Rich Sat/Sun 12-3pm, Saturday Dinner by Reservation at 6pm & Sunday Breakfast 7:30-1pm + Last Friday Family Food Night .   Billie & Josh are taking a break in April so the restaurant will be closed for that month but we will be back again weekends in May.

    The garden crew is getting settled in and we are working our strategy to create annual abundance. JB is getting down to business with lesson plans and bunnies in the classroom at Canaan Elementary. Summer's first herbal workshop on making lip balm was a huge success and we are looking forward to other skill shares. 

    March in New Hampshire is time for sugaring & town meeting. To celebrate community we invite all Dorchester residents to free breakfast on March 8  & 15. We hope to welcome all residents for food without politics creating an atmosphere that celebrates our common appreciation of this town.

    We kickoff the month on March 1st with a Small Business Owners roundtable event. Serena Walsh from the Notch Hostel in N. Woodstock will be facilitating a discussion aimed at stimulating our small business enterprises. 

     On March 21 we are celebrating Spring with aromatically themed combo of events. Mid day Summer will be hosting a workshop on making your own deodorant. In the evening we will be  dancing the night away with Machu Matt Delorey of Satta Sound. Mark your calendar to come shake it down with Reggae DJ.

    With the theme of "Out with the old and in with the new" On the last weekend we are combining family food night, clothing swap, silkscreening, and a mending workshop to celebrate the transition of the seasons. 

     The  Get Outside guide has already exceeded our expectations. We are already on our third printing and we have received tremendous positive feedback. The guide is available locally at Common Cafe & Tavern, Rhino Bikes, Artistic Roots, Hundelroot Gallery, Biederman's Deli and Plymouth Ski & Sport.  

     As an organization, we are thrilled to again be host to the Northeast Permaculture Convergence on July 24-26th, 2020. This is an ideal situation for everyone with an interest in permaculture to attend. There will be abundant tours, demonstrations, and practical workshops to innovate for the future, today!

Hope to see you here soon! 
Rich, Josh, Ben, JB, Summer, SLC & BC and Billie
Bunnies for Sale! $20 to a good home!

  DinnerMenu   From the Kitchen

March ... How sweet it is!
This month's menu will be highlighting Maple
All month fresh sap will be featured in our complimentary tea blends warming on the wood stove. ( Especially yummy with the Chaga Chai)  
Come warm up with some!

Farm to Table Dinner by Reservation at D Acres
Seating at 6 pm 
Beer & Wine Available 
Please advise dietary requirements - Vegetarian and Vegan options available

February 28 : Last Friday Family Food Night
Come celebrate food and the end of the month!  Beef Stew - salad and garlic bread. $10 per adult, $5 people age 10-18  under 10 years FREE!   
6 pm Call for reservations.

February 29 
Appetizer:  Deviled Eggs
Specialty App.  Potato Pancakes served with Applesauce & Sour Cream  
Salad: A Bed of Fresh Picked Micro greens- Served with  Shredded Beets, Carrots, Apples & Onions with a side of House Kraut & Crispy Chickpeas
Entree: Ribs, Rice with Roasted Veggies, baked Beans, Potato Salad & Bread
Dessert:  Chocolate Potato Cake  

March 7
Appetizer:   Bread with Garlic Oil for Dipping
Specialty App.:  Caramelized  Maple Butternut Squash & Prosciutto Crostini  
Salad:  A Bed of Fresh Picked Micro greens, Served with  Shredded Beets, Carrots, Apples & Onions Garnished with a side of House Kraut - Served with a with Maple Balsamic Vinaigrette!
Entree:  Maple Roast Pork with New England Baked Beans, Balsamic Roasted Brussels Sprouts and Corn Bread.
Dessert:   Maple Pudding

March 14
Appetizer:  Chips & Salsa
Specialty App.   Apple Cider Meatballs
Salad:   A Bed of Fresh Picked Micro greens, Served with  Shredded Beets, Carrots, Apples & Onions Garnished with a side of House Kraut- Served with a with Maple Balsamic Vinaigrette!
Entree:   Potato Chowder, Maple Pulled Pork Buns, Sauteed Kale & Corn Bread
Dessert:  Maple Bread Pudding

March 21
Appetizer:  Chips & Hummus
Specialty App.   Prosciutto Wrapped Pear with Maple Goat Cheese
Salad:   A Bed of Fresh Picked Micro greens, Served with Shredded Beets, Carrots, Apples & Onions Garnished with a side of House Kraut - Served with a with Maple Balsamic Vinaigrette!
Entree:  Ribs, Mashed Potato, Maple Balsamic Brussels, Sauteed Kale and Dinner Rolls
Dessert:   Maple Rice Pudding  

March 27   Last Friday Family Food Night
Come celebrate food and the end of the month! PIZZA $10 per adult, $5 people age 10-18  under 10 years FREE!   6 pm Call for reservations.

March 28
Appetizer:   Chips & Black Bean Dip
Specialty App. Apple & Maple Bacon Flatbread 
Salad: A Bed of Fresh Picked Micro greens, Served with  Shredded Beets, Carrots, Apples & Onions Garnished with a side of House Kraut - Served with a with Maple Balsamic Vinaigrette! 
Entree Pork Chops, Rice, Roasted Squash with Maple, Sauteed Kale & Rolls
Dessert:   Maple Apple Cinnamon Rolls

Light Appetizer - $5.00
Specialty Appetizer - $7.00
Farm Salad - $5.00
Entree - Hearty Farm to Table Meal - $15/ $8 Small Plate
Dessert - $5.00 

Farm fresh Delicious

March is Maple Month
Soooo Sweet!
One of my favorite Spring delights is drinking fresh sap from the trees!  It feels like such a healthy elixir and delicious way to connect with the trees as they recognize it is time for regrowth!  There are some projected health benefits if you would like to learn more.... But really it is just a yummy spring treat. Almost like water- you can drink it cold or use it to make your tea.  The slight heating that goes into making tea or coffee will bring forward a bit more of the sweetness as the water evaporates.  Stop in to warm up and try some in our March tea blends!

Chef Billie's
Maple Recipe of the Month:  
Lots of  folks have asked me for this one!  It is a great salad dressing or marinade.  I often use this on our marinated pork, tempeh, tofu and brussel sprout dishes.  Throw in a bit of peanut butter and water and it is a great peanut noodle sauce as well!

Toasted Sesame Maple Dressing

2 Teaspoons of both crushed Garlic & Fresh Ginger

2 Tablespoons of each of the following:
  • Sesame Oil
  • Olive Oil
  • Balsamic Vinaigrette
  • Red Wine or Rice Wine Vinaigrette
  • Maple Syrup
  • Tamari, Soy or Braggs
  • Dash of Chili Paste if you like it spicy

Whisk or shake well in a jar.  
Toasted sesame seeds and chopped apple pieces also go well with this dish.

I don't usually measure this out exactly- experiment using more or less of the ones you prefer in the final taste.


2020 is the Year of Using Hindsight & Foresight to Live Clearly in the Present
Upcoming Events
Come celebrate food and the end of the month!  Beef Stew $10 per adult, $5 people age 10-18  under 10 years FREE!   6 pm Call for reservations.

February 29:   Volunteer Day! 10-4 lunch included. Call for details on prospective projects

March 1 Small Business Owners Roundtable - Identify and move beyond the barriers keeping you from meeting your goals. Facilitated by Serena Walsh of the Notch Hostel 12-3 pm For more info contact serena@notchhostel.com or cs.simpleliving@gmail.com 

March 8: Dorchester Appreciation Breakfast - Free breakfast for all Dorchester residents

March 15: Dorchester Appreciation Breakfast #2 - Free breakfast for all Dorchester residents

March 15: Family Ski Meet-up
Come learn the trails! Meet at D acres 9:30 am, ski equipment available- first come first serve. Go to Greenwoodlands  groomed trails- 10 am-Noon

Learn the process to make natural deodorant and leave with your own that we made in class to try. There will be a worksheet with the recipe and instructions for you to use at home. Great way to reduce your at home plastic use and to make sure you're using nourishing ingredients for your body. All natural botanical ingredients and biodegradable packaging. 
Good for you and good for the planet!
Please order tickets on our Facebook event page or call ahead to reserve your spot. Tickets are $15

March 21 Reggae Dance Party with Satta Sounds 8 pm

March 27 
 Last Friday Family Food Night 
Come celebrate food and the end of the month! PIZZA, salad & garlic bread $10 per adult, $5 people age 10-18  under 10 years FREE!   6 pm Call for reservations.

March 28:  Volunteer Day! 10-4 lunch included. Call for details on prospective projects

Out With the Old- In with the new!   Don't Shop... Swap for some new Spring clothes!  
Please bring clean clothes that are in good shape to share.  We will be hosting two skill shares to help you revive old garments- Old Clothes New Life with Estee Cuddihy & Screen Printing with Josh 

Revive your wardrobe with professional sewist Estée Cuddihy, owner of Stitch Witch Tailoring & Alterations.

Bring your garments to revive, repair or alter and get advice from an experienced sewist. This workshop is will reshape the way you think about your old clothes forever! Equipment and basic supplies will be provided. 

The Stitch Witch would like to remind you that the  essence of sustainability goes beyond what you can buy to what you can (RE) CREATE! 
REIMAGINE the fashion industry by REALLOCATING money and time! Shopping can be REPLACED by cozy gatherings REPAIRING and learning together. 

Staff Updates

 Although the gardens might still be sleeping under the snow, there's still a lot of work to do here at the farm in preparation of the upcoming season. This means a lot of conversations with each other and with Billie in the kitchen planning out what we want to grow for the season. The seeds have been ordered and now its time to plan out the planting dates and the garden map for the year. Very exciting stuff! 

This week in the greenhouse we are sowing our longer season crops. Things like onions, celery, oregano, and a lot of flowers like echinacea, snapdragons, columbine, foxglove and many others. We are very excited for all the color in the gardens this season. Along with the flowers and vegetables being started, we are also starting some medicinal herbs like ashwagandha and spilanthes.  

We are also getting one of the growing spaces prepped to plant into for some late Winter/early Spring greens. We are starting some cold hardy crops like spinach, kale, mizuna and tat soi to plant in that sheltered growing space. We are starting some new varieties of microgreens this week including micro cilantro, kale, arugula, sunflowers, and radishes. We will use these greens for the Saturday dinners and Sunday breakfasts. We hope you enjoy them as much as we do! Feel free to stop by to enjoy the greenery. Spring is on its way!

Maple March and Other Gifts From the Trees

In addition to maple syrup, we are also highlighting some other medicinal gifts from the trees this month. Many are familiar with the highly medicinal mushroom chaga. It grows wild on paper birch and yellow birch trees. It looks like burnt charcoal. Chaga is a nutrient rich super food. It contains vitamin B, D, potassium, zinc, iron, and rich in antioxidants. Chaga is great for the immune system and for helping reduce inflammation. A great way to enjoy the medicinal benefits of chaga is to make it into a tea. I encourage you to try foraging for chaga in your local woods, or to buy some from a local forager and enjoy this chaga chai!

Chaga Chai Recipe

2 parts ground chaga : great for the immune system and inflammation! 
2 parts dandelion root : great for the digestive system and liver support
2 parts ground reishi mushroom: great immune system support
2 part cocoa powder
1 part cinnamon
1 part turmeric : helps reduce inflammation
1 part ground ginger : great for digestion 
1 part fennel
.5 part anise
.5 part cardamom
.5 part nutmeg

Feel free to change around the chai spices & add Maple syrup to taste!


Grind up all the ingredients into powder form. I use a coffee grinder for this. Mix all the ingredients  together in a mixing bowl. Put the mixed ingredients into a tea bag. Since there are roots and mushrooms in this tea blend, it will take longer to steep to really pull out the medicinal qualities of the herbs and mushrooms. You can do a quick steep if using only a tea bags worth for 15 minutes. But it's best to simmer for a longer period of time to really pull everything out. The more tea you make,  the longer the simmer time will be. If making a large pot, let it simmer for 2-4 hours to make a strong tea. Or do in a crock pot on low heat, and check it throughout the day. You know it's done when the tea has gone to a dark rich black color.

It's important to not let the water boil because the herbs and mushrooms can easily lose their medicinal properties if exposed to too high of heat. Let it simmer till it turns a dark brown color, and enjoy! A great tea for the winter months to support a healthy immune system and digestive health.



Greetings all- JB here! Exciting news-- o ur Youth Education program is partnering with Canaan Elementary School (CES) to offer classrooms the opportunity to participate in a Farm to School curriculum. So far, 8 teachers have decided that their students could benefit from D Acres programming. So a fter a false start on the first Thursday of February due to a snow day we've since started our farm to school (F2S) curriculum at CES. During the month of February (and the first week of March due to the snow day) I  have been working with the self-selected group of classrooms on Thursday to develop students' know-how as it relates to agriculture and ecology with our first lesson focusing on an introduction and rabbits. 

As you've probably seen on our Instagram, we have 12 precious kittens (baby rabbits are called kittens) and we thought what better way to make an introduction to farm life than to introduce students to animals. So that's just what we did.  This month, students engaged in ideas about the rabbits of New Hampshire, caring for rabbits, rabbit families, and food systems. Despite a  jam-packed visit, students shared plenty of smiles and asked a ton of questions! Our F2S curriculum seeks to create lessons that  develop students' awareness of these themes: sense of place, responsibility, community, cycles, systems, and diversity. 'Til next time!

Dates to remember :

D Acres Plant Sale May 9 &10th
D Acres Plant Sale #2 & Bike Trails Kick Off June 6 & 7th 

Board of Directors
 Bryan Felice- Chairman   Bree Heward- Vice Chair
Martha Morrill- Secretary   
 Josh Trought, Al Rosen, Karen Ganey, Will Ferullo

At DAcres we are always seeking leadership and involvement from the public. If you are interested in being on the Board or volunteering in any capacity, please lettuce know

Visit the D Acres YouTube & Vimeo Video Sites

Bike season is coming!
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D Acres of New Hampshire | 218 Streeter Road, Dorchester | 603-786-2366 | info@dacres.org | www.dacres.org