Playing in the Gaeden...

 

Join the fun at the Annisquam Herb Farm, Sunday, June 29 noon to 4:00.

 

 

There will be forty plants in the gardens with one of these markers waiting for you to identify them. Walk the paths by the vegetable beds, the flower patch with cultivated and wild, the raspberries, the peaches and more. 

Hope to see you there :) Sign up at: https://www.biddingforgood.com/auction/item/buynow.action?id=343690797

Annisquam Village Church Online Auction . . .

The Annisquam Village Church Online Auction 2025 is open 

and will run to June 29, 2025, 

with proceeds going to support the mission of the church including our outreach programs that support the Open Door, The Grace Center and Action Inc.

Auction items range from vacation getaways to donated items guaranteed to delight and surprise.

To browse all the items, click here: https://www.biddingforgood.com/auction/item/browse.action?auctionId=341801780

Plants at the Annisquam Herb Farm...

In the beginning

The first attempt at gardening

 

The First Attempt at Gardening

In 2005, I watched as plants emerged, curious to see how many herbs still flourished on this land. The only herb I found was Nicotiana—a familiar sight from my childhood, when I used to garden and take walks with my aunt.

Information:
Indian tobacco (Nicotiana) is a species traditionally used in religious rituals, as medicine, and for smoking by numerous Native American tribes. Though native to the Southwest, it has been introduced to New England and now occurs only in Massachusetts. Its long, tubular white flowers bloom atop sticky, hairy stems.

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On to 2006...

In January, renovations began. They left behind a massive pile of boulders, rocks, and soil from the foundation work that joined the original building with the potting shed and greenhouse. Everywhere I looked, there was work to be done. The greenhouse, draped in plastic sheeting, became temporary storage for tools and materials. That year, there would be no gardening.

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Since 2006...

The boulders were put to use—formed into walls creating three terraces, each with two beds, and shoring up a small drive that led to the lower level where the new front door stood. To keep track of the projects, the terraces were given names: the Boatyard, where the clam skiff was stored for the winter; Victory Gardens 1 and 2; and at the rear, the Back 40, which was fenced off to keep the deer from devouring future crops.

Every time the shovel sank into the earth, there was a loud ting—metal striking stone. The soil was a pale yellowish hue: thin, lifeless. Even the soil inside the greenhouse was poor and unwelcoming. An early attempt to grow chard, parsley, and other greens ended in failure. As soon as the tender seedlings emerged, snails—and other unseen denizens of the soil—descended. They devoured nearly every leaf.

From that point on, all the kitchen scraps and yard debris were saved—either added to the greenhouse beds, tossed into the compost bin, or buried behind the future garden beds. We gathered marsh grass washed ashore on high tide, bought salt marsh hay, and mixed in peat moss.

Slowly, the soil began to change—in color, in texture. And then, at last, the plants began to thrive.

Grape arbors were built. Stone pathways were cleared. Perennials were planted: boxwood, started from a very old bush found at the back of the property; asparagus crowns that promised future harvests; and tomatoes so healthy they could be eaten ripe from the vine or turned into soups and sauces. Green beans grew crisp and sweet—so tender they hardly needed cooking. Winter squash vines trailed through the garden beds, and potatoes yielded a hearty supply for the cold months ahead.

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In 2025...

Even though there is work to be done everywhere I cast my eye, it has become work that brings peace and contentment.

For years before coming here, I had dreamed of living in one place long enough to grow asparagus. That dream has come true. The fig trees now thrive in the greenhouse, happily producing their sticky, delicious fruit—enough to make jam. The Concord grapes had a bumper crop last year. There were enough to make grape preserves, with plenty left to share.

In addition to the annual food crops, we now have flowers—decorative, medicinal, wild, native, and cultivated—all living side by side: zinnias, lilies, calendula, lavender, poppies, peonies, yarrow, tansy, wild roses, echinacea, lunaria, nettle, catnip, catmint, goldenrod...

And trees and shrubs: winterberry, witch hazel, peach, pie cherry, hydrangea, dogwood, crabapple, hawthorn, walnut, butternut, hazelnut...

We are happy to share this sanctuary with family and friends—a place shaped by patience, persistence, and care. What was once stone and struggle has become a home, a garden, and a gathering place.

Use to be an Herb Farm...

Tour the Annisquam Herb Farm
A Fundraiser for Annisquam Village Church

Join us for an opportunity to explore the grounds of the Annisquam Herb Farm, tucked away on the outskirts of the village. 

Link to the Annisquam Village Church Online Auction

Link to the AHF Tour

 

Once part of the historic Norton Farm, which stretched all the way to Ipswich Bay, the property now spans three-quarters of an acre and retains its rich natural heritage.

Instructions

The auction is a Buy It Now auction so you can secure your spot on the tour while the online auction is open between Saturday, June 14th, 8 AM - Saturday, June 28th at noon. 

Link to the AHF Tour

Much of this enchanting landscape has been left in its natural state, allowing native and wild plants to thrive—many brought in by the animals that call this land home. As you tour the grounds, you may catch a glimpse of foxes, coyotes, rabbits, gray and red squirrels, groundhogs, chipmunks, ducks, and a wide variety of birds.

Come experience the quiet magic of this land, learn about its history and ecology, and support the Annisquam Village Church in the process.

How It All Began

I stumbled upon the property by chance—no intention to buy, just curiosity. The listing read: Used to be an herb farm. When we pulled up at the end of Dennis Court, I spotted the wooden frame of a greenhouse below. A greenhouse! What a delightful and unexpected surprise.

The days that followed were a blur—calculating costs, making an offer, and, to my amazement, having it accepted. Once the purchase was finalized, the focus turned to planning. We set out to enlarge the main building, connecting it to the potting shed and greenhouse. We added a new kitchen, another bedroom and bath, and those long-missing closets—always with the goal of making the addition look as though it had always been there.

Shaping the Land

Outside, boulders dug from the foundation hole were repurposed to create terraces and a driveway along the sloping landscape. Beyond the greenhouse, we added a workshop and storage area to support the growing work ahead.

My first attempt at growing food in the greenhouse was a total failure—every plant devoured by insects and slugs. The soil was too poor to sustain anything. That’s when composting began in earnest. I dug kitchen scraps directly into the beds, and a compost bin was added out back.

Outdoors, the challenge continued: every time I pushed a shovel into the ground, I hit stone. The soil was compacted, yellow, and unyielding—but even then, the land’s potential could be felt.

Today, compost piles are found behind most garden beds, quietly transforming waste into fertile soil. At the start of each gardening season, decomposed material is added to the areas that need it most—continuing the slow, steady process of healing and renewal.

What You’ll See

As you explore the gardens and greenhouse, you’ll find a mix of cultivated and wild growth — peach, pear and cherry trees, herbs, vegetables, a scattering of flowers and even fig trees. 

Many of the thriving plants were introduced by our native “helpers”—wildlife that have carried seeds in over time. Keep an eye out for stinging nettle, echinacea, Solomon’s seal, poppies, knotweed, and yes—even poison ivy. 

 

Special Feature: An Edible Landscape

With the expert assistance of Alex Sands and his crew at Annisquam Landcare, the front garden is being transformed into an edible landscape. It's now home to many plants that provide nourishment—ideally for us, but often shared with our wild “helpers.”

Make It a Game

To add a bit of fun to your visit, pick up a card at the entrance with a list of plant names. As you stroll through the gardens, look for numbered markers and try to match them to the plant names on your card. Curious about what you're seeing? Reference binders will be available with more detailed information on many of the plants growing here.

Link to the AHF Tour

 

Moving Day at the Annisquam Herb Farm

Lavender Moving Day -

This is one of my first lavender plants. It will be moved to a more suitable location in the garden. Two were moved before the massive rains and the root systems were quite small which led me to check the requirements before digging this larger plant and removing the plants that have moved themselves into its space.

This website has useful information on lavender roots: https://greg.app/lavender-roots/

The Annisquam Sewing Circle is working on a project for the Annual Christmas Fair that involves a substantial amount of lavender blossoms we hope to gather from gardens in Annisquam! The Fair is held on the first Saturday in December in the newly renovated Annisquam Village Hall.

https://theannisquamsewingcircle.org
http://www.annisquamherbfarm.com/

#annisquam
#annisquamsewingcircle
#annisquamherbfarm
#christmasfair
#annisquamvillage
#annisquamvillagehall
#annisquamvillage

Cold and Windy! Warm Weather on the Way Again.

Spring has Not Forgotten Us!

With the warm weather earlier this month the greenhouse plants have burst forth! 

Trying some plants made especially for growing in a greenhouse from Johnny's Selected Seeds. 

Seeds started in Coast of Maine Seed Starter Mix, 

Fertilizer for established plants: Neptune's Harvest Fish & Seaweed and Espoma: Greensand, Bloodmeal and Rock Phosphate.

Two Euphorbias

 

These Euphorbias are hardy and bloom early in the spring. 

A wonderful addition to the garden. I will be adding them beside the daffodils to help camouflage the transition as the daffodil blossoms go by.

Top photo: Known as Cypress spurge

Lower photo: Known as Cushion spurge

Seed starting...

 

Spring arrives in the greenhouse...

The Chard has reseeded itself and is flourishing along with the Italian Parsley.  The Chard is a tasty substitute for spinach in omelets. A hand-full of parsley added to a prepared tomato sauce gives the sauce a lift. 

The tomato plants will be ready to transplant when the ambient temperature rises with a. nighttime low of at least 55 degrees. We are not there yet.

Seed starting is more successful when the best medium is used. This year we are using Coast of Maine Seed Starter in starter equipment from  Johnny's Selected Seeds. These inserts were purchased last year and are proving will worth the expense. They wash easily, hold up very well and the plants are easier to extract the seedlings from then the ones made of lighter weight plastic.

For more inspiration: Rodale - Look to the 40's

Links open in other websites

 

Spring is right around the corner

Yes, it snowed here again last week but never accumulated on the ground. The daffodils are in full bloom but it is still too cold for the seedlings to stay in the solar-heated, greenhouse over night. Now, for a few days of sun, please!

Reverse Engineering - Change a Book into a Tree! - Workshop

Unleash your creativity in this engaging, hands-on workshop where you'll learn how to transform an ordinary book into a beautiful, artistic tree. 

Reverse Engineering
Change a Book into a Tree!

Two hour workshops will be held in January & February 2025

Unleash your creativity in this engaging, hands-on workshop where you'll learn how to transform an ordinary book into a beautiful, artistic tree. By exploring the fundamentals of reverse engineering, you'll deconstruct and repurpose a book to craft a unique tree sculpture. This workshop is perfect for both beginners and experienced makers looking to explore new artistic techniques!

• Supplies and tools will be provided.
• A complete workshop will run for two hours.
• Capacity: Up to 10 Participants per workshop
• A followup Workshop Chat will be available at GroupMe
• Price per workshop $200
  

Send a text to 617-454-4804 with your name, phone number and email address.
I will reach out to discuss dates that would work for your group.

Suzanne Brown
Annisquam Herb Farm

#annisquam #annisquamherbfarm #craftmaker