Meeting Place Organic Farm hosts Mother's Day open house

BY SCOTT STEPHENSON

Meeting Place Organic Farm celebrated Mother’s Day with its annual Open House and Seedling Sale - a family-friendly, two-day event that has finally returned after a three-year absence.

 

The apple trees in the orchards were in full bloom, and drifting petals gave lucky visitors a fragrant, ethereal experience. Both days of the open house were very busy, and the weather couldn’t have been more agreeable. Upon arrival, guests were greeted by navigator nephew  Elliot McQuail, who had illustrated maps for those needing guidance around the farm.
Tony McQuail’s horse-drawn wagon rides around the property were a big hit with children of all ages, as was the chance to check out the farm’s cows, bunnies, pigs and various birds. The most popular animals on Saturday turned out to be the barn cats, who commanded a large crowd wherever they went.

 

For the garden-minded, the family greenhouse was the place to be - the space was packed with organic seedlings of all shapes and sizes, each one raised with mindful care. Most popular were the heirloom tomatoes, of which there was a veritable rainbow of varieties. Fran McQuail was available to help out anybody overwhelmed by the sheer number of options. Plants could be pre-ordered online or picked out on the fly, and sales were extremely brisk, despite an ill-timed internet outage that the whole family took in stride.

 

Katrina McQuail supervised the event, trekking across the farm and answering questions from curious people looking to learn. Her husband Ben Hustis was stationed inside Meeting Place’s brand new store, selling their own organic beef, pork and chicken. He was joined by Blyth-based BRØD bread & pastry as well as Funky Ferments - Holstein’s own premier purveyor of peculiar condiments.

 

Family friend and fellow farmer Aden Spurr manned the grill, cooking up farm-made burgers and sausages for hungry visitors. While the meats were tasty enough to eat unadorned, it was also enjoyable to sample Funky Ferments’ various offerings - their pickles, rutabaga kimchi, minced jalapeños and preserved garlic all came together to create an unforgettable, perfectly spicy topping combo utilizing local ingredients. Of course, ketchup, mustard and relish were also available. The food wasn’t just delicious - it was also a unique learning experience in farm-to-table living, and was a chance for people to see all the parts of a process that is so often hidden.

 

The conveniences of modern life often make us feel divorced from the actual systems that feed us. At the McQuail family farm, things are done in the old ways, but they might just be showing us the future of farming as well. Based on the success of this year’s open house, we can hope to see more from this innovative family farm in the very near future.