While we always lament the passing of summer (well, most of us do anyways), the fall season certainly has it perks.  Fall brings us football, Halloween, and beautiful foliage t name a few. For beer lovers, this is peak season for the best brews of the year, and to celebrate that we have the New Bedford Oktoberfest.

The New Bedford Oktoberfest will be kicking off its 8th year of drinking brews and dancing to tunes on Saturday, October 5th at 3:00 p.m. and continues until midnight. This year the fest will be taking place at the New Bedford Ferry Terminal Building, aka 49 State Pier.  

Oktoberfest is not only a great time to try out some unique beers with your friends, it is also a fundraiser organized by the South Coast Business Alliance (SCBA).  This year, a portion of proceeds will go to the SCBA UMass Dartmouth Alumni Fund.  In years past, Oktoberfest has raised proceeds for numerous local organizations including the New Bedford Boys and Girls Club, Gifts to Give, Smiles, the Children’s Advocacy Center for Bristol County, and many others.  Since the SCBA was founded 9 years ago, they have raised over $250,000.

What makes Oktoberfest a dream for beer lovers is the selection of seasonal brews.  Everyone who can consider themselves a beer connoisseur knows that this is the best time of year when it comes to pumpkin ales, hard ciders and fall time favorites.  This year, the NB Oktoberfest will be featuring Buzzards Bay, Mayflower, Cisco, Pretty Things, Sam Adam’s, Wachusett, Foolproof, Left Hand, Berkley Beer, Cambridge Brewing, Southern Tier, Woodstock Brewery and Smuttynose.

In addition to beer, there will be food sold by food trucks Rocket Street Food, and Cool Licks Concessions, No Problemo, and Dee Dee’s Delights.  Rocket Street Food is more than your typical food truck- it provides “fine street food” with items like the PV Farm Stand Boar Sausage Slider or any of their mouth watering angus beef burgers.  Cool Licks concessions will be selling festival favorites to attendees, such as hot dogs and cacoila.  Of course, we all know No Problemo, but have you ever tried their Oktoberfest bratwurst queso called ‘Wust Ques’?  And if you have a sweet tooth, Dee Dee’s Delights will have her ¼ pound cookies for sale.

Of course, no Oktoberfest would be complete without music, and I don’t mean of the accordion variety.  DJ Tom Cooney will be DJing all night and local music favorite Craig Demelo “The Whiskey Poet” and his band will be opening up the night’s performances at 6 PM.

Providence-based band “The Tower and the Fool” will take the stage after Craig Demelo’s set ends.  Often heard on WBRU, this indie-rock band released a CD called “How Long” this year and they have performed nationally and at music events such as WBRU’s Summer Series and Warped Tour.

The headlining performance of the night will be the Felix Brown Band.  The Felix Brown Band has played throughout the Northeast and beyond, bringing a fusion style of music that blends elements of rock, blues, r&b, jazz and funk.  They bring their unique sound to many popular songs, ranging from Eric Clapton to 50 Cent.

In addition to the musical entertainment, this year’s Oktoberfest will feature a mechanical bull and a beer pong tournament!

In summation, all in attendance at the NB Oktoberfest can expect a night of good food, great drinks and ample entertainment.  Tickets can be purchased for $15 online by going to: http://www.eventbrite.com/event/8005283017/efbbt.  You can also buy your tickets in advance at Rose Alley, Mirasol’s and No Problemo.  Tickets are $20 dollars at the door.

It’s that time of year again! Mark those calendars for July 12-14th. The 45th Annual Whaling City Festival is approaching and New Bedford Guide will fill you in on all the excitement! Thrilling amusement rides, mouth-watering comfort food, the best musical acts, superheros, magic, crafts, wrestling, racing piglets, car & bike show, and more! Phew!

This is new president Allen Richard’s second year and he is continuing to prune certain elements and replace them with improvements. Richard has a vision and specific direction he wants the festival to go towards. He is listening to feedback, both good and bad, and making the necessary improvements to retain what has made the festival a great event in the first place and add even more new, modern aspects as well. One of the ways he wants to show his sense of community is through the Scholarship Awards that they hand out on Sunday every year.

The family-oriented festival which receives anywhere from 100,000-150,000 people is on everyone’s yearly bucket list. It’s a 45 year old tradition that many have vivid, childhood memories of. The sights, sounds, and aromas. The classic rides and amusements. The Ferris wheel, the cacoila, the great live music, the crafts, and the friends you haven’t seen in a while. What’s not to be excited about?!?!

As usual, everyone is clamoring to find out the schedule for the varied acts and entertainment, so they can plan which days and times they will attend. Here is the New Bedford Guide Survival Guide filling you in on everything you need to know!

Amusement Rides, Crafts, Food, & Vendors
Fanelli’s Traveling Amusements are returning like they do every year. The Ferris wheel, the YoYo, the Satelite, the balloon races, the bottle ring toss, and all the comfort foods and festival favorites like cotton candy, freshly squeezed lemonade, popcorn, candy apples, fried dough, blooming onion, hamburgers, pizza, hot dogs, cacoila, etc. This is not the weekend to be on a diet! It’s about relaxing and having a blast.

Each year organizers are looking to add better and better vendors and higher quality crafts. All your favorite artwork, t-shirts, posters, jewelry, antiques, candy, handmade woodwork, and more will be present.

In addition, to concession food brought by Fanelli there will be other food vendors, bringing more food choices. One thing you can be sure of, is that you will have to bring your appetite, because the aromas wafting through the air are going to have your mouth watering.

Musical Acts
The organizers of the festival always maintain a refreshing variety of musical acts to appeal to everyone. There is Country Music, Rock and Roll, Metal, Folk, Rock & Blues, original and cover bands, local and distant acts. The Country & Western acts include Tattoo Cowboy, Walk the Line, and top 40 cover band Cricket Creek.

The metal and rocks acts jamming will start out the festival on Friday with Kiss Forever, a Kiss cover band playing your favorite Kiss songs from the 70s and 80s and Weld Square, New Bedford natives who describe their music as “…Dirty..dirty..Rock ‘N’ Roll.”

Saturday you’ll be treated to the 10 piece Steely Dan cover band, Technicolor Motorhome and the popular local band Likk who will showcase their hard and classic rock talents.

On Sunday, the last rock act playing is the English, alternative rock band 7 Day Weekend, who will offer their original music.

Country, rock and metal are not the only forms of musical entertainment. Push 4171 is a pop act made up of youngsters who are sure to get the teenage girls -and maybe a some moms – swooning.

In contrast, to the all-boy bad, is the all-girl band Music in Motion. The non-profit musical act have lifted the spirits of elderly communities, and those in assisted living facilities, proving their beauty is not only an exterior quality.

Voices in Time is another non-profit organization that has been around almost 20 years. It features kids from 5-18 years of age, who sing their hearts out in an energetic, fun way.

Rounding out the music talent is The Buzzard Blue Band, a Wareham Group that focuses on the blues, but not afraid to rock out, Grace who is a multi-lingual vocal act, and Vanessa Rezendes, who was an American Idol contestant. Finally, Doc Allen and the Fury will perform their psychedelic folk-rock.

Performance Art & Dancing
Dancing acts will include Fairhaven’s Supreme Perfection Studios All Stars, Fitworks Zumba and Zumba Dancing with Steph. Dance Xtreme, Energy in Motion will round out the dancing and performance art talent.

Entertainment
Musical and dance are not the only way to be tantalized during the festival. There will be martial arts demonstrations of Isaeli Krav Maga (Friday and Sunday demos), by instructor David Eaton of Krav Maga New Bedford and Ecks Kenpo Karate by Steve Arsenault.

The very popular Top Rope Wrestling will be performing daily, with 8 shows in total, so don’t fret if you can’t make it one day! The adorable act “Rosie’s Racing Pigs” will make anyone and everyone smile. These little guys and gals whip around a track while squealing away. They will also have daily shows. What will surely be a hit with kids and adults alike will be appearances by superheroes courtesy of Southcoast Toy and Comics.

The Greenhouse Lawn will have Laser Tag, by Battlefield Massachusetts, every day, all day long. In spite of what the police chief thinks, playing laser tag or watching someone play will not increase gun violence or incidences within the city. It’s good wholesome fun and the 2.0 version of playing “Army” when we were kids. No police chief, no matter how talented, can supplant good parenting.

Mad Science’s act includes audience participation and teaches kids about science in a fun way that they will never notice. T.J. Rorschach will not only perform has sleight of hand and magic in scheduled performances, but will be strolling throughout the festival grounds mesmerizing folks.

The Bristol County Sheriff’s Office wows people every year with their Canine Demonstration and Iris Scanning. Finally, Sunday at 4:00 p.m. will be one of the festival’s most popular attractions: the Car & Motorcycle show.

Facebook event here: https://www.facebook.com/events/345495472244201/. Invite your friends!

As always, FREE shuttle service is offered to and from the New Bedford High School parking lot, to the festival and back.

So rev those engines, and plan the to be tantalized, mesmerized, tantalized and a whole bunch of other “-izeds”! The festival is a-coming!

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Maria Lawton, known as the “Azorean Green Bean,” is proud to announce the arrival of her debut cookbook, Azorean Cooking: From My Family Table to Yours, a collection of more than 60 recipes that celebrates the traditions of Azorean cooking, culture, and family. Officially launching on June 19th, her book will be available for purchase for $27.99 on Amazon as well as local bookstores across Massachusetts.

Since 2010, Lawton has developed the popular “Azorean Green Bean” Facebook page, where she shares step-by-step recipes along with photos and videos of the Azores with her quickly growing fan base of more than 8,000 followers from around the world.

“For more than four years, I have made it my mission to preserve my family recipes,” said Lawton. “At first, I just wanted to make sure they would be passed down to my children and future generations – but now, I want to share them with everyone who might miss their Azorean mother or grandmother’s cooking, or whoever wants to know how to recreate the tastes and smells of the past. This has been a wonderful journey home for me, and I hope this helps others on their journey, too.”

In Azorean Cooking: From My Family Table to Yours, Lawton shares powerful memories of her family and cooking experiences as she walks readers through an array of recipes, ranging from popular Azorean dishes – including Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) – to classics like Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique). Throughout the collection, Lawton makes the cooking process simple, educational, and enjoyable, with a constant focus on a delicious end result.

“I’m not a trained chef, and I don’t pretend to have any professional techniques,” said Lawton. “I only profess to have a love for the meals that mean so much to me, and for the family members I get to share those meals with.”

Lawton was born on the semi-tropical island of São Miguel, the largest of nine islands that make up the Azores, an autonomous region of Portugal located nearly a thousand miles off its coast in the Atlantic Ocean. At age six, Lawton moved to the United States with her family and settled in a Portuguese community in southeastern Massachusetts. Growing up, Lawton was teased with a number of names like “Portagee,” “Fava Bean” and “Greenhorn,” but would always answer with, “Thank you – I’m proud of it!” Her nickname today of “Azorean Green Bean” is an embrace of these cultural elements and a reflection of pride.

“Many people are unfamiliar with the Azores,” said Lawton. “Although there are many similarities between our islands and Portugal, I hope people who read this book gain a better understanding of what it means to be Azorean and all of the wonderful, unique aspects of our culture.”

After marrying and having three daughters, Lawton wanted them to experience the tastes and smells that she remembered from her childhood. However, most of the recipes were lost with the passing of her mother and grandmother, who failed to properly write them down. Lawton set out to find the recipes on her own, enlisting the help of family and friends while traveling back to São Miguel to reconnect with her roots.

For more information, please visit the Azorean Green Bean website.

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Five of the best wings joints in the area!

For anyone who has ever seen the movie “Forrest Gump” there’s one line that really sticks in your mind. The part when Bubba lists the many ways you can prepare and eat shrimp. I share Bubba’s enthusiasm for variety, but instead of shrimp, my passion is for chicken.

As Bubba so eloquently states, “You can barbecue it, boil it, broil it, bake it [and] sauté it”. Chicken can be flavored and cooked in a vast variety of ways, but my favorite is the simple bone-in chicken wing. Bone-in wings are delicious with a cold, crisp beer, making this a perfect (albeit messy) game-time treat.

If you are craving some wings, here are five restaurants with wonderful wings to check out in the Greater New Bedford area.

1. Rose Alley Ale House
94 Front Street, New Bedford, MA
In a poll of NB Guide readers, Rose Alley Ale House was a clear favorite for wings. It’s no wonder why- RAAH has hands down some of the best chicken wings I’ve ever tasted in my many years as a wing connoisseur. They offer a variety of sauce types and dry rubs. Be cautious of “Suicidal”- it is incredibly hot, but delicious for those who can handle the heat!

2. Ayur-Shri
387 State Road, Dartmouth, MA
I was surprised to hear a few people recommend Ayur-Shri to me for their wings. I’ve eaten there several times, but given that it specializes in fine Indian cuisine, chicken wings aren’t something I typically think of. However, when I checked out the menu and read the description of their wings, my mouth watered instantly; “Tandoori Wings: Chicken wings marinated in herbs and spices, cooked in tandoor.”

3. Dublin’s Sports Bar N Grille
1686 Acushnet Avenue, New Bedford, MA
Sometimes I think people forget about Dublin’s because it isn’t downtown, but it’s really one of my favorite places for watching sports, getting a beer and eating wings. There’s plenty of TVs and sitting space at Dublins which I like, but I also find the food to be very tasty. Dublin’s wings can be ordered in a variety of sauce flavors and are cooked to perfection.

4. The Gateway Tavern
371 Marion Road, Wareham, MA
I don’t spend a lot of time in Wareham, so I had never heard of The Gateway Tavern until it was mentioned in the NB Guide poll. I decided to check out the menu and quickly deemed that The Gateway Tavern must go on my “restaurants to check out this summer” list. Their menu looks great and the overall vibe of the place seems laid back, fun and very summer oriented. In terms of wings, they offer buffalo sauces ranging from mild to “4-alarm” as well as dry rubs. Additionally, they have something called “sesame ginger wings” which sound incredible.

5. The Sail Loft
246 Elm Street, Padanaram, MA
If you’re looking for a bar/restaurant with a quaint New England vibe, check out Sail Loft. While most of their food is a bit upscale they do actually serve wings on their Starters menu. Naturally they have buffalo wings, but they also offer some other unique flavors like garlic butter, sweet chili, Thai peanut and sesame teriyaki.

Did I miss any wonderful wings locations in the South Coast? If so, please comment below as I’d love to know about it!

Welcome to part 2 of ‘The 10 Best Dishes on Earth and Where to Get Them Locally.’ Check out the first five in part one, to get yourself salivating. Of course, I need to drop the same disclaimer that I did in part one. Picking ten is liking picking a favorite child or children. I only stop at ten for practical reasons, but I’ll find a clever way to discuss more dishes in the future. Also, I could not place them in a particular order and these are completely random. These are the best dishes in my opinion. So for those foodies with strong opinions, don’t kill me. Share yours and tell us why its better than the ones on my list!

6. Nime Chow
What in Sam Hill is a Nime Chow? This is what I asked myself the first time I went to a Vietnamese/Cambodian restaurant. I sat down, opened the menu and felt overwhelmed with foreign terminology. As I browsed the menu, I heard the table next to me order “Nime Chow.” A few seconds later another table pre-empted their whole order with “Nim Chow.” Then the table next to me. OK, I’m going to have that. Nime Chow was chosen as #30 of the World’s 50 most delicious foods complied by CNN Go in 2011. Nime Chow is a roll. It is the Cambodian version of Vietnam’s Goi Cuon. Instead of fried into oblivion, this special treat is wrapped in rice paper or bánh tráng and served at room temperature. It’s jammed with vermicelli, bean sprouts, curly leaf lettuce, Thai Basil, and typically one shrimp sliced thin. Though I have seen them with Tofu or even pork. Nime Chow does not end here though. Like peanut butter and jelly, salt and pepper, spaghetti and meatballs.

Nime Chow comes with a dipping sauce that is unlike no other. This mouth watering clear sauce is a combination of lime, vinegar, Nước chấm (fish sauce which you can’t actually taste fish!), sugar and water. Atop the sauce is crushed peanut. There are as many variations as there are homemade Thanksgiving stuffing variations and of course, everyone makes it the best. Since the rolls are usually halved when the arrive, you simply spoon this heavenly sauce into the roll, hoping to not spill a precious drop. Nime Chow is so delicious that my mom, who lived in Fairhaven, would get the urge for them, place an order to go, hop in the car and drive to her favorite spot in Cranston and come home and eat them. Nime Chow is serious stuff.

A Nime Chow Anonymous should be created for those of us who have become addicts. I’m ready to pawn my TV right now. So where can you get your grubby little hands on them without have to drive to Cranston? Apsara restaurant in Fall River makes them as good as they get. Showing the popularity of the roll, even Thai and Chinese restaurants are serving them. An absolutely delicious and perfect version is served at a new Chinese restaurant, Asia Sea Gourmet on Ashley Boulevard. Also, Sivalai in Fairhaven makes a slight variation, equally delicious and they are called “fresh rolls” there.

7. Chicken w/ Shrimp and Round Fries

There’s probably a really cool sounding Portuguese word or phrase that identifies this dish. There’s only one spot I am aware that you can get it at, and though a genuine Portuguese restaurant, this menu item is listed in English. Anyone who has had this dish and reads these lines “Chicken w/ Shrimp Antonio’s” will instantly salivate. Drool. Check wallet for funds. Is it lunch time? Imagine the juiciest, massive gobs of fresh white chicken breast. Take a healthy serving of FRESH, not processed, FRESH shrimp and throw them on top. Drizzle over that their mouth watering red saffron beer sauce that anyone who has had Portuguese cuisine (imagine NOT growing up in a Portuguese community?! No thanks.) is familiar with. Take Antonio’s famous round fries and, put a mountains of them over the top and serve. The round fries are PERFECTLY cooked. Soft in the middle, crispy on the outside. Some restaurants think you should fry them until they are a kettle potato chip. Sacrilege. I always have this with another partner in crime since it’s too much food for one person to eat. The image I used to accompany the article shows what the dish look like without it’s hill of round fries so you can gaze at it in all it’s glory. For those of you food junkies that wish to see it with the fries, you can here. It’s a fantastic deal, and a lot of food for one of the best dishes on earth. There’s only one place to go for it, and that’s Antonio’s Restaurant on Coggeshall Street.

8. Tostada
Anyone who frequents downtown knows that you can’t have a best dishes and not mention a staple of downtown’s eateries: No Problemo. I’ve been eating there since it opened and it is certainly a frequent destination. Massive portions of quickly served food that won’t break the wallet? Yeah, I’m in. It was soul torture to have to select on item on the menu, since I love so many. The painfully delectable Diablo, the delicious plaintain quesadilla, the exquisite Miss America. *sigh* However, nine times out of ten when I go, I order my favorite: the Tostada.

While traditionally served in a tortilla shell as a plate, instead No Problemo serves it in a ceramic bow and rings it with multi-colored tortilla chips. The less messy, modern version. While I can’t imagine having to describe it because people exist that have not had it, let’s do that. Their tostada starts with a warm bed of black beans. They use a specific type of rice, which I am unsure of. There is plenty of fresh green leaf lettuce, scallions, cucumbers, salsa, cheese, and red peppers. A dab of sour cream goes on top and optionally you can add the Guacamole, which I always do. It is accompanied with a small tub of Cilantro Lime dressing that is out of this world.

No Problemo offers it in two sizes, small and regular. The “regular” is a bowl that is bigger than your head. Not as big as your head. Bigger. For $7.50 you eat not only one of the best dishes on earth, but one of the healthiest, and you won’t need to eat for another 8 hours. What’s the problemo with that?!

9. Shawarma
I’m probably going to make some enemies with this entry. I know there are some die hard Middle Eastern cuisine fans here. Providence is a mecca, pardon the pun, for some great kebab, falafel, shawarma, etc. If I pick a best place to go in Rhode Island someone will sucker punch me for not choosing their favorite. I’m going to keep it closer to home. Hidden away in a plaza on Route 6/State Road in Dartmouth is the Middle East Hot Pocket. It’s been there or a number of years and still feels like a best kept secret. They make a Chicken Shawarma plate or wrap that is life changing. While chicken is not the traditional way Shawarma is served, the seasonings and sauce are. Typically shawarma is a variety of meats, chicken, beef, lamb, or other meats stacked atop one another and placed on a skewer or spit. It then rotates on a grill that slowly cooks the seasoned meat to perfection. It is then sliced off into a pita or solo and served with sides.

The way it is done at the Middle East Hot Pocket is small chunks of chicken are grilled on high heat so there is a slight char on the outside that seals the juices inside. The chicken is marinated in yogurt, paprika, vinegar, salt, pepper, cardamom, allspice, garlic, pinch of ginger, nutmeg, and a bit of lemon juice. When it’s perfectly cooked, it is drizzled with the iconic tahini (Sesame) sauce. You can get the plate with two sides and I always get the tabbouleh and chick pea salad. I can’t imagine life without Shawarma and while I may order other sides, I can not NOT have the Shawarma when I go. Makes you happy, happy.

10. Yum Nuer
Say that three times fast. No, really give it a try. Devouring a plate of Yum Nuer is a lot easier than saying it! Yum Nuer, simply put is a Thai beef salad. It’s a cold salad of perfectly cooked sirloin steak, laid on a bed of lettuce, covered with a variety of vegetables which are usually cucumbers, onions, scallions, shredded carrot, and sweet peppers. Here’s the kicker. The dressing is made up of lime juice, mint, palm sugar, garlic, fish sauce, lemongrass and hot peppers and poured over the top. Don’t be afraid of the spice. I’ve never been to a restaurant that wouldn’t lessen or intensify the heat. There is only one restaurant as far as I’m concerned that you need to go to to have it and they definitely modify it and that is Sivalai on Sconticut Neck Road in Fairhaven.

Well, I hope you enjoyed the top ten best dishes on earth and where to get them locally. Is there a destination you know of that makes these dishes and I didn’t mention them? Is there a place that makes it better? Please share. If you have never tried any of these dishes and try them for the first time, we’d love to here about your experience and what you think!

Recently, I headed to Dartmouth to visit Andy Pollock and see how things were rolling at Silverbrook Farm now that Spring had arrived. For those regular readers, you may already be familiar with last year’s coverage of Andy and his farm. I visited Silverbrook Farm last year and my brother wrote about the CSA program that they offer. I was curious to see if there were any new developments and wanted to find out if last year was a successful one for the farm.

Born a city slicker, I also wanted to learn a few things. Andy had stressed in previous conversations the importance of being more intimate with your food, in the sense of understanding where it came from and how it was produced. He felt that people and society in general would benefit from this connection. The terms CSA means community supported agriculture. The idea is to have a sense of that community when it comes to the farm. To have a sense of pride that I am helping support sustainability. To feel connected. I have been to the farm numerous times to pick up the food shares. Andy – and all the hands at the farm – are always warm in their welcome. They NEVER seem rushed in spite of the common knowledge that a farm’s duties are never done. I know everyone there has a lot on their plate and incredibly busy, but they all have time for you. This isn’t something you can force people to do. You can’t make it part of a job description. It has to trickle down. Spend a minute with Andy and his relaxed, jovial, and warm disposition will illustrate the source of this attitude.

Sense of Community; Intimacy with your Food
Having grown up in an Italian household, I understand this connection with food. Unlike in some households (perhaps not yours!), and what is often common in the American ethos, the women aren’t the only ones responsible for putting food on the table. There is no ignorant, sexist “Get in the kitchen where you belong and make me a sammich.” commentary. Every man, women and child in the household contribute to the meal. Chopping, washing, stirring and serving. EVERYONE contributes. It serves as a sort of clever device to get everyone together. To find out what is going on in each other’s lives, or how the day went. When you sat down, there was a sense of community. An immense pride knowing that WE made this. This is about us. I get the same feeling from Andy but in a larger, encompassing sphere. Community in this sense includes the entire local region and your immediate family. To go further than farm and family, Andy’s sense of community embraces seven other local farms including, Eva’s Garden, Noquechoke Orchards, Mendes Tupelo Hill Farm, Sylvan Nursery, Matte’s Orchards, Quonset View and Hillside Farm. Not exactly the cutthroat business mentality of the modern world! This allows Andy the ability to offer shareholders a larger variety and helps agriculture in the region succeed period. Their success means a more robust local economy in terms of cash flow, taxes, and employees. The latter which Andy was proud to state that recent success has allowed him to hire more of.

The interdependence of these farms forms a solid bond that translates into the ability to cover each other’s behinds. If one farm’s crop under-performs, is struck by illness, or other malady, someone within that circle can fill in. All lovey-dovey, right? Practically speaking this means, the customer or shareholder is virtually guaranteed to get a bountiful harvest of quality produce and a much bigger bang for his or her buck. With enough to go around, there won’t be any price gouging here!

Is the Silverbrook Monkey real?
When I arrived at the farm, I noticed straight away a lot of progress in the form of some new buildings. Five new greenhouses to be exact. There was some razing and burning going on. The same goat and chickens were bleating and clucking. Excavators were humming. Farmhands were busy running about pruning, weeding, and generally toiling. The windmill that provides a third of the farm’s power was going. There was certainly some hustle and bustle. Not surprisingly everyone remembered my name. This may be due in part to my Cro-Magnon like face, and/or because everyone there actually makes a point to do so. It had been a sad, lonely winter without my CSA and was happy to be re-connecting! Last year, I had learned about the existence of some new vegetables, explored some new recipes, and overall improved my health from eating more of them. At 42 years of age, in a family with congenital hypertension, and an 11 year old daughter that is the world to me, eating healthier, particularly more vegetables is something that has become very important.

First things first, though. Before getting to the mouth watering bits, I genuinely wanted to get an update. I wanted to know what the story was with the new buildings. Andy immediately said that they were freshly built and a way to not only protect the sprouts and maturing vegetables and herbs, but the warmer climate meant growing year round. He was considering placing heating mats – like he has in a variety of places throughout the farm under the soil, to really insure year-round crops. Each greenhouse had a door with a sign identifying the building. Curiously one was named the “Silverbrook Monkey” which was created when a farmhand had supposedly seen a monkey like creature running about. Perhaps the Chupacabra is acclimatizing to colder weather? Hmmm.

The reason for the greenhouses was because Andy said things were going fantastically and the expansion was a natural product of that. Pardon the pun. He was excited that Silverbrook was now delivering CSAs to four locations within Southcoast Health Systems. This includes St. Luke’s, Charlton Memorial, and Tobey hospitals. That means not only can public shareholders pick up at the hospital, but the employees and patients as well! That’s pretty darn progressive for a farm and for the healthcare facilities. Kudos to Southcoast Health System for providing this to their employees.

New Roadside Farmstand and Solar Panels
Nearby the greenhouses was one of those old stone walls that early settlers put up as they cleared the land. The surplus of boulders were utilized to build these walls to serve as territorial borders, contain livestock, and other functions. Andy pointed out the the wall was going to be removed to make way for a road side farm stand. Towards the rear of the main farm house – near the brook – there is a small building which has served as the farmstand, which Jaison manned last year. A roadside farmstand has an appeal all its own. It also allows Silverbrook to offer locals the convenience of simply pulling over, grabbing some produce and be back on the road in moments.

I noticed an excavator was clearing some land and when asked about it, Andy mentioned that this was being done to make way for solar panels which would produce 125% of the farm’s needs and make them self-sufficient.

What comes in a CSA?
So what are some of the items, you may find in the farmstand(s) or within your CSA share? The standards are of course there: corn, potatoes, tomatoes, carrots, string beans, eggplant, grapes, peaches, peas always a few varieties of salad greens, cucumbers, apples, peppers and more. Some of the “lesser” common items you may find will be leeks, herbs, turnips, a variety of berries, pea tendrils, and my personal favorite is coming across the many heirloom varietals (ever seen a purple pepper?) that are offered. These fruits and vegetables are just the tip of the iceberg in what is available. The best part of all is that if you want more of something you can purchase it right there. Kids love apples? Do you want more tomatoes and basil to make red sauce? No problem. In addition, there are eggs, Shiitake mushrooms which are grown right on the farm, jams that are also made there, locally made Olive Oil, mustards, grass-fed beef, and more, more, more. Lobster may even be there! All this comes with recipes online, so if you need ideas or are unsure how to utilize a vegetable, there’s no worry.

Important to many today is COST and VALUE. Is all this going to cost an arm and a leg? How far will a share stretch? I often walk away from the farm with BOTH hands holding 2-3 bags of produce that last me, my girlfriend and 11 year old daughter THROUGH the next pick up. Of course, it is not the only food we eat, and we do occasionally eat out and purchase some food at the supermarket. Often when it is time to pick up the next share, I still have some in my fridge!In terms of value, I would estimate that the share that I walk away with would cost no less than $60-$70. Silverbrook estimates that a full share breaks down to $39 each week.

Silverbrook’s Other Programs
While the crops and their yield to your plate is the farm’s central focus they also have a few rather unusual or unique programs. Going back to the concept of being closer with your food, Andy has a program that takes a child from seed to plate. Imagine the sense of pride (and fun) your child will have when he nurtures a seed from a sprout, to a fully ripened vegetable, then learns to prep and actually cook it!

Another program is called Wwoofing or World Wide Opportunities On Farms. In essence, from May through October you can live in a room in the main farmhouse as a volunteer. One can also participate in the Silverbrook Farm Apprentice Program where you “…will actively participate in the full year farm cycle, from planning and implementation to harvesting, safely controlling pests and preparing fields for winter…and be exposed to the science, economics and philosophy of sustainable farming as well as the politics and process of starting and managing a farmers market or CSA.” There are also employment opportunities as a Farmer’s Market Associate, Field Worker, or Farm Assistant. All of these programs and opportunities can be found here.

Don’t believe the common misconception that a farmer is a yokel and a bit behind the rest of us city slickers. Silverbrook has a Facebook presence and a website, which allows you to purchase your CSA share online! If you are not interested in being a CSA shareholder, Silverbrook travels and has a number of Farmer’s Markets. The schedule and locations can be found here. The CSA season starts on June 17 and ends October 25. Shares can be purchased as half or full and can be paid in installments (three) or up front.

Closing
When you hold a share with Silverbrook, you do so much more than create a healthier lifestyle for you and your family. You support the local economy instead of a supermarket chain which purchases some of their product internationally. You provide jobs to local residents. You KEEP the farm where it is…which means the land is not sold and turned into condos, a supermarket, or plaza. The farm beautifies the area. What Andy has going on at Silverbrook is proof that if you have a genuine passion for something, pour your heart and soul into it, and back it up with a studious work ethic you will succeed.

Silverbrook Farm
592 Chase Road
Dartmouth, MA 02747
508.991.5185

Sustaining Silverbrook Farm from Lucie Wicker on Vimeo.

The Silverbrook Farm in Acushnet is a traditional farm with one eye proudly looking towards the future. In addition to fulfilling old world farm duties, Silverbrook Farm has community events, a visit from Santa Claus, Christmas Trees, an animal display, hayrides, and even a movie night! The common conception of a farm is a tract of land where vegetables are grown, harvested and sold to the public. Perhaps some livestock or fruit somewhere in the mix. If you think Silverbrook is one of these old-fashioned farms, you would be right, but you will also be pleasantly surprised!

Owner J.J. Pereira and business partner Nick Ciaccio take their role in the community seriously. They don’t want to be a place for you to simply get produce, pay up and then move along. They remember faces and names. They live right here in Acushnet, are part of the community and have chosen to play an active role in offering many fun events and family oriented activities. They want a relationship. Indeed, their motto is “Start a New Family Tradition at Silverbrook Farm!” They want to provide services that are not ordinarily found in such a rural community like Acushnet. Typically you have to head to the more developed areas of Fairhaven, Dartmouth and New Bedford for some of their offerings.

Silverbrook Farm’s Community Supported Agriculture Program
Are you concerned about your family’s health? Of course! If given a choice would you like to put the freshest, nutrient rich food on the family’s plate or food coated in unpronounceable pesticides? Did you know that the produce that you select at the supermarket is often picked before it has fully ripened, and the nutrients have peaked, so that it survives the trip across country? Even if the produce was to cost the same or a bit more, the fact that you are feeding your family a much nutrient richer food source without poisons that have to be rinsed off is a benefit that has no price. You can taste the difference in food that has been picked that day not a week earlier; when it has naturally ripened and it’s vitamins and nutrients have reached its peak.

Silverbrook Farm as many farms do these days offers a Community Supported Agriculture program (CSA) in addition to its foodstand or country store. You purchase a “share” which means you pay them ahead of time for their harvest. They do the work for you in planting, nurturing, growing and harvesting the vegetables and fruits. They then package them with other offerings for weekly pick-up.

In essence, it’s like having a farm yourself, without all the labor….and manure. By purchasing a share, you provide funding and capital for the farmer and insure that year’s harvest. This is also a contribution to local business which has obvious economical benefits. Often you will come across produce that you have never had or wouldn’t typically purchase and this means your palate gets to go on an adventure and your body will thank you! Need help with recipes? J.J. and Nick have that covered too!

What are some of these fruits and vegetables? Green and yellow beans, collard greens, green peppers, cucumbers, blueberries, basil, apples, beets, lettuce, broccoli, carrots, eggplant, summer squash, sweet corn, potatoes and more! Unlike many CSA’s that solely offer fruits and vegetables, The Silverbrook Farm has other offerings that it places within the weekly pick-up. The Livestock CSA features grass fed beef, and free range pork, poultry and eggs.

Silverbrook Farm offers a variety of CSA’s. The one thing they all have in common is offering 17 weeks of fresh, nutrient rich produce, their newsletter, recipes, pick up in five separate locations, your SILVERBROOKer card, guidebook, private access to the farm animals and garden, and two complimentary admissions to the July, August, or September family movie night. NOT just fruits and vegetables. You can upgrade to the Standard CSA which will get you some baked goods, a fresh eggs option, 3 complimentary admission to the fall events, and a coupon book. Not enough? Then you can take the best package of all the MASTER CSA, which gets you everything in the standard CSA and membership in the Livestock CSA (Farm Fresh Beef/ Free Range Chicken), a Thanksgiving Turkey, and a Christmas Tree.

Silverbrook Country Store
Taking another step into the future, instead of a simple farmstand, Silverbrook has what they call a country store. This place is incredible and they have expansion already planned. Freshly baked pies, Emack and Bolios ice cream, jams, and flying under the Pereira Bread Co. label they have six varieties of bread to choose from, cookies, muffins, apple cakes, and even cheesecake! The store also has potpourri items, candles, Amish pasta sauce (not a misprint!) and a variety of other surprising items. I can’t imagine you’d actually need to continue on to Shaw’s or Stop & Shop after you’ve been to Silverbrook. You don’t even need to leave Acushnet! Silverbrook Farm also has a card that each “Silverbrooker” gets which will earn you discounts each week at the Silverbrook Country Store and at all Silverbrook Events including the family movie nights and many fall events.

A Variety of FUN Activities & Cooking Classes
Reflecting the aforementioned old world values and sense of community, J.J. and Nick have other services and a variety of activities for the whole family virtually year round. Pony rides, Mother Goose Story-times, Hayrides (campfire, twilight and other), Kid’s Corn Maze, animal displays, face painting, pumpkin painting, barrel ride, movie night in the barn, freshly cut Christmas trees, and MORE. They offer some great discounts and deals for groups including Campfire Hayrides, Field Trip Packages, and a Birthday Package to make your little one’s special day unforgettable.

One of the most exciting offerings they have, is the cooking classes, where you learn to not only replicate the mouth watering dishes taught to you buy a local chef, but you can also learn to pickle and preserve! Preserving and pickling is a way to make use of fruits and vegetables before they go bad. It also stretched your wallet; instead of wastefully tossing away food that you can’t get to, you can preserve and pickle it all!

To top all of this off, Silverbrook Farm has some major events including a Mother/Daughter Brunch, a Harvest Festival, this year is the 6th Annual Great Pumpkin Festival (with donations to charity), and the 4th Annual Santa’s Farm Follies which features Grinch hayrides, a face painting elf, pony rides, hot chocolate, Smores, all the farm animals, and visits with Mrs. and Santa Claus! Be sure to check out their event page or Facebook page often for updates.

The Silverbrook Farm in Acushnet may be able to trace its roots as far back as the 17th century as we detailed in an earlier article. There is an incredible amount of history and tradition in this farm and J.J. and Nick are not only carrying that on but creating new moments with their innovative ideas, sense of community, and values. They really have something special going on and genuinely want you to be a part of it.

If you would like to know more about Silverbrook Farm you can check out their website, Facebook, e-mail them at thesilverbrookfarm@gmail.com, call (774) 202-1027 or (617) 834-5567 after hours or better yet, stop in for yourself at 934 Main Street, Acushnet!

For more images of their country store and some of the delicious items offered, take a peek at the Fairhaven Guide photo album.

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genuinely pleased that we had patronized them and were returning. Just darn, good-hearted, decent folk.

Sprig herbal jellies like spiced Port Grape, Rosemary Citrus, Ginger Beet, and a few hot pepper varieties. The prices are in the normal to inexpensive range, even considering its locale. Organic and Fair trade coffees, as well as Indigo Swiss Water Decaf are available, and they proudly promote this. Also offered are Umpqua Oats Oatmeal, a variety of smoothies like Mango Madness, Strawberry-banana, and Wildberry Blast. Of course, Soy, Almond and Skim milk are options.

There is free Wi-Fi, out door seating once the weather improves and for those on a Gluten-Free diet or wondering about bringing your kids will find that you will be more than taken care of. The place is small enough that you will never be overpowered by the background noise of other patrons. You can bring your laptop or book, read, write or work without being distracted. While small, we have never not been able to get seating.

It is pretty common to have Dina bring out a complimentary brownie, bag of chips or cookie. Once we were completely satisfied with our meal, yet she convinced us that we wanted a brownie. 🙂 We were glad she did. Keeping congruent with this generosity they run a FREE coffee Friday where you can have a free medium coffee 7 am- 9 am. Yeah. No kidding! It is this attitude towards customers that would keep us coming back even if the food was average. The fact that the food is exceptional, simply makes it that much easier to return again, and again, and again, and again.

website, e-mail at hangmancoffeehut@gmail.com, a Facebook page or simply call 774.553.5161. Hours of operation are Mon.-Fri. 7-5 p.m., Saturday 7-4 p.m. and Sunday 7-2 p.m.

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In this series of articles, I hope to broaden the scope of historical focus that includes the Old Dartmouth Region. While these articles are hosted on New Bedford Guide, we do have accompanying sites of Fairhaven Guide, Dartmouth Guide, and a slew of others. It’s not material is running fry, because that will simply never happen, but that there are a multitude of members from the surrounding towns and cities.

It’s natural to be proud of your heritage, nation, ethnicity, state or city you claim origins from. We’d like for every member to be able to equally bask in that limelight. This author currently resides in Acushnet, so thought it fitting to choose Acushnet as the first surrounding town to focus upon. I am also a Community Supported Agriculture (CSA) shareholder and have had an interest on the history and background of the farm, in particular the old, massive barn that I drive by so often. So let’s take a trip through Acushnet’s history and see what we can uncover about The Silverbrook Farm. You can follow The Silverbrook Farm on Facebook here.

Cushena, Cushnea, Cushenagg, and 50 something other variants.
The Silverbrook Farm in Acushnet has a direct tie to the earliest settlers in the nation and region. The property is deeply steeped in rich local and national history. The first arrivals of English – Baptists, Quakers, and Puritans – needed to be fed and this demand was supplied by the scores of farms during Acushnet village’s founding years. Acushnet seemed almost from the beginning to be intentionally chosen to be the area designated as the agricultural spot to feed the local region in general, and eventually the growing city of New Bedford specifically as it began to progress at a quicker pace than its surrounding villages. The more history minded folks will recall that the region was originally called Dartmouth Plantation or well, just Dartmouth, and included the villages of New Bedford, Acushnet, Fairhaven, Westport and Dartmouth. I’ve even come across a few mentions that Tiverton and Little Compton were also encompassed by the term.

Acushnet was first dubbed Cushena, Cushnea, Cushenagg, and 50 something other variants. It was one of the first spots chosen to settle since the Mayflower arrived for one critical reason: the Acushnet river. Any pioneers looking to settle an area must first find a source of water out of simple necessity. Hygiene can’t be maintained, smithies can’t forge steel, crops can’t be nourished, life can’t be sustained period. It is no wonder that the oldest sites anywhere in the New World cropped up at the head of a river, along the river or where there was a pond, lake, brook, or spring.

The site where The Silverbrook Farm sits has a spring that still robustly issues water. That alone suggests that even though there are no records proving that what is now 934 North Main Street was one of the very first spots to be settled in the mid 17th century, it would have been considered prime real estate. The first structures in the area surely cropped up here.

Gosnold, Cushenas, and the Cushenagg “Naighbourhood.”
Indeed, Franklyn Howland mentions in his fount of knowledge ‘A History of the Town of Acushnet, Bristol County, State of Massachusetts’ that Bartholomew Gosnold’s crew likely passed through “Old Acushena” in one or both their visits in 1620 and 1621. The “Cushenas” were a small band of peoples within the Wampanoag tribe that lived on both sides of the Acushnet River in what is today, Fairhaven, Acushnet and New Bedford. The name of the area that the Cushenas lived in was called Cushenagg and the river called Acushenagg. In the day of the early colonists the territory was called Cushnet Country, Cushenagg Naighbourhood or Cushena Plantations.

By 1640 some of those off of the Mayflower were already making efforts to purchase strips of property within these territories from the local Amerindians. Governor William Bradford’s memorandum states some had purchased property: “…2 miles to ye Westerne side of ye said river to an other place called Acushente river which entereth at ye Westerne end of Macata…” Macata being the local word for West Island, Fairhaven. Of course, it wasn’t until November 29, 1652 that “Acushnet” was officially deeded and purchased from sachem Wesamequen and his son, Wamsutta for “…30 yards of cloth, 8 moose skins, 15 axes, 15 hoes, 15 pair of breeches, 8 blankets, 2 kettles, 1 cloak, 2 quid in Wampum, 8 pair of stockings, 8 pair of shoes, 1 iron pot and 10 shillings in another comoditie.” Quite a deal for 115,000 acres of land, wouldn’t you say?!

Immediately after this purchase settlers migrated to Acushnet from the Plymouth and Duxbury colonies. Only 5 of the original 36 people who purchased the territory were known to have specifically relocated to the Old Dartmouth region. Most only purchased the land to resell for a quick profit as soon as possible. Those five were Samuel Hickes, John Cooke, Samuel Cuthbert, William Palmer and a “Miss Jennings.” Of these five, only John Cooke is known to specifically come to Acushnet, most choosing Fairhaven Village as residences. However, in researching this article I may have come across a link between Miss Jennings and The Silverbrook Farm. More on her later. By 1694 more people began to choose Acushnet as home and 56 people were known to have brought their families to the region. The specific people were Arthur and John Hathaway, Samuel Jenney, Samuel Spooner, John Spooner Sr. and Jr., and Joseph Taber.

The “first comers” to Acushnet were puritanical and highly religious folk. To leave the relative safety of the Duxbury and Plymouth colonies and strike out with little security or guarantee of success into a wild, untamed land full of beast and likely hostile natives would require some pretty strong faith! Most of these earliest buildings no longer stand, not because they were of poor quality, or couldn’t stand the test of time, but because the first homes were simple log cabins. The first prospect to be undertaken in a new territory would be to find the aforementioned waterway and clear land. The byproduct of land clearing is obviously trees and stones. The trees were used to build the homes and as fuel, and the stones were used to build those mortar-less stones walls that are so common in the area and New England in general. For more info on this land clearing and the history on those stone walls read Those Old Stone Walls from our sister site Dartmouth Guide.

Refuge in Four Local Garrisons
Another reason why many of these buildings did not stand the test of time is because of the breach of agreement between both parties when the deed was drawn up.

The colonists agreed to allow the natives to freely hunt and allow their cattle to graze unhindered. In return the sachem agreed to have those within his tribe, the Cushenas, leave the territory within one year. Locally these agreements were broken by both parties in varying degrees and once the King Phillip war erupted, most of these isolated homes were doomed to be ransacked and burnt to the ground. Indeed, Franklyn Howland states that most if not all the homes were reduced to ashes, so complete was the destruction. Of course, besides the homes, livestock, and any settlers that were greeted were swiftly dispatched. If it were not for the four local garrisons – Russell’s Garrison at Apponegansett, John Cooke’s on Howland Road, Pope’s on Sconticut Neck Road and one on Palmer’s Island – Acushnet and all remnants of European settlement would have been wiped out in its entirety and perhaps set back for decades. Acushnet’s residents specifically sought refuge within Cooke’s garrison.

After the King Phillip war came to a conclusion, the settlers began to return to their lands and rebuild. By 1700 saw mills and smithies were built which allowed a transition from log cabins to framed and shingled houses. Some of these oldest homes were still standing by the time Howland published his book in 1907. He stated that Acushnet more than any town in Bristol County had more of these old homes still standing. Before roads were developed to any degree the only way to or through Acushnet were by Indian trails and one highway. The Indian trails were simple footpaths of 3 or 4 feet wide. The very first major trail through Acushnet was from Peak[ed] Rock coming from the Middleboro through Long Plain (now North Main Street) over Perry Hill towards the center of town. There are records from as far back as 1711 calling the street “long Plain Rode.” Note the placement or lack of capitals.

Late 18th Century Onward
It is here in our story-line -somewhere in the late 18th century – that we encounter the property that is today The Silverbrook Farm at 934 North Main Street. Main Street wasn’t always called Main Street and as you go back in time it was called Fairhaven Road, Plain Street, and even further back called Long Plain Road. The particularly massive barn that is familiar to anyone who commutes along North Main Street was built using hand-hewn wooden pegs which was the common method of the day in the late 1700s, early 1800s. This makes the barn between 200-225 years old and likely built a few years after the Revolutionary War. The barns and three sheds may have been built between 1871-1895.

It’s difficult to say what the farm or homestead appeared like around the time of the barn, since no other structures or town records from that time exist. While it can’t be proven with certainty who the first known resident at the Silverbrook site was, the first official records show it starts with Richard Davis Jr. (1847-1910?) He and his dad Richard Davis Sr. (1814-1877) both ran a Post Office and a general supplies and variety store called Richard Davis & Son’s Four Corner Variety. “You could buy dry goods such as hats and caps, boots and shoes; food stuffs like Magic Yeast ( which makes perfect bread), flour, grain, and groceries; various products for your horses, hogs, cows and sheep, stove and ranger grass, flower and garden seeds, furniture, crockery, glass, and tin.” In addition, he was assistant postmaster and postmaster for 16 consecutive years.

The site where the store was, started out as a furniture store by antecedent Jethro Davis in the 1700s, was handed to Samuel Wilde in 1830, burned down in 1859 before a new store being erected by Richard Davis circa 1860. Richard Davis Jr, married Harriet S. Clapp, daughter of Captain William Clapp on November 22, 1871. It is Harriet Davis who shows up as the first person to own the property on town records. Since there were a few buildings on the site, there were a few owners side by side.

Latham T. Jennings and “Miss Jenny.”
Also owning part of the land was a Latham T. Jennings (1838-1916) circa 1870 and he possessed a parcel 93.34 acres in size. Jennings was stonemason and contractor before becoming a constable and town surveyor (called surveyors of highways pre-1900) intermittently from 1868 to 1888. He is a lineal descendant of John Jennings who came to America in 1720 and it is unknown whether this Jennings owned the property before him. However, this brings us to the aforementioned “Miss Jennings”, one of the names on Governor Bradford’s 1652 deed purchasing the Old Dartmouth tract of land 115,000 acres large.

Miss Jennings was deeded a full share and possessed more than 3,000 acres. She is also one of five people were know for certain resided here as opposed to “flipping” the land for profit. Franklyn Howland states that this Miss Jennings was the widow of John Jenne and lived in Acushnet near Parting Ways, which of course is today’s Police Station. By 1694, fifty-six people had now purchased all the land originally deeded in 1652 and none of them were the five mentioned above. The Hathaways, Tabers and Spooners are families who owned this land and had intermarried with the Jennings/Jennes/Jenneys. It is here that we lose the trail from these Jennings to Latham T. Jenning that owned Silverbrook in the 1860s. Most likely the inter-marriages between these families passed these lands around.

We also know for certain that John Cooke had friends and family that specifically lived in Acushnet. John and his father Francis came over aboard the Mayflower and were original members of the Leiden separatist congregation. John was baptized in Leiden in 1607 and arrived in the New World at 13 years old. He lived right next to the Old Oxford Schoolhouse in Fairhaven. John died at Dartmouth on November 23, 1695 and was buried at Cooke Memorial Park, Fairhaven, Massachusetts. The Cookes also married into the Davis family coincidentally enough.

J.J. Pereira and Silverbrook Farm
Current owner J.J. Pereira bought the property in 1998 from Valeria Wolanski who was born in 1916. Her parents were Polish immigrants Frank and Anna Wolanski. They were dairy farmers who never made it past the 2nd grade, but ran a successful business because of a solid work ethic. They bought the land in 1931 in the midst of the Great Depression and Valeria inherited the farm in 1959 and was assisted by a friend of the family, a Polish immigrant Stanley Gupa. There are town records that bridge the gap from the Davis’ to the Wolanksi’s and current era J.J. Pereira, but this is beyond the scope of the article as there is scant historical bearing. The primary home on the site today was built in 1945.

The farm was a spartan one as J.J. Pereira shared an anecdote about taking the property over in 1998 and that the only heat was by wood and gas stoves (by leaving the pilot light on) and there was one sole water faucet with cold as the only available option. It took until 2002 before he could update the property and move in.

Silverbrook Farm Today
The term “farm” in The Silverbrook Farm doesn’t accurately convey what it really is. It is so much more than a farm with a produce stand, CSAs and store. It is a community center, a movie theater, a place to sit on Santa’s lap and take a hay ride, site to host functions and birthday parties, an animal display and much more. J.J. Pereira and business partner Nick Ciaccio have a genuine, honest passion for what they are doing and this instantly conveyed within moments of being around them. They could easily have made a living selling bread, CSAs, produce and livestock. However, the extras like meeting Santa, the animal display, hayrides, family movie night and other activities aren’t looked at as ways to generate revenue, but extensions of the kind of people they are. They have an old world business ethic that demands you treat your customers and the community like family. You give more, extra and go above what is required.

Having an old world business ethic makes sense in more ways than the obvious. Not only is the site itself a direct link to the earliest settlements in Acushnet or Old Dartmouth, but the hard work, integrity, honesty, character and zeal of those original settlers is a living, breathing model that comes from Nick and J.J. If you traveled back in time to the 17th or 18th century you would come across a Silverbrook Farm with a Nick and J.J. working it. Well, sans pick-up truck and diesel tractors! In all other ways you are going back a few hundred years when you step foot onto that property. You just may be walking in the footsteps of the likes of Bartholomew Gosnold, John Cooke, Latham T. Jennings, Richard Davis, J.J. Pereira or Nick Ciaccio. You are certainly rubbing shoulders with giants, yesterday’s or today’s.

I’d like thank Pauline Teixeira from the Acushnet Historical Commission for her generosity and help in fact finding and confirming. Any errors within the article are 100% that of the author and have absolutely nothing to do with the Acushnet Historical Commission. Also a very special thanks to the New Bedford Whaling Museum for the absolutely gorgeous photos. Without these photos, it would be one long, boring article! If you would like similar research done on your property, home or business, contact Joe or Mike Silvia at nbgarts@gmail.com.

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I lived in Florida for most of my life, but my father grew up in Massachusetts. A few things he brought South with him were the terms ‘Wicked’ and ‘Pissah,’ a salty Boston attitude, and the traditional New England boiled dinner, better known to me as Corned Beef and Cabbage.

About once a month during the winter, Dad would want us to get together as a family and have Corned Beef and Cabbage.  Needless to say, this was not a very appetizing thought to a 7-year-old.  I don’t think my mother (a chef) was thrilled with the this boiled tradition as it was, so she and I got to work in the kitchen re-vamping the recipe. What we came up with is a more sophisticated, but simpler, take on a historically water-logged meal.

Begin by following the directions on the corned beef package before moving the salty brisket into the oven, where it gets a sweet coat of grainy mustard and smoky brown sugar.  By adding the sugar-coating and placing it in a hot oven, it allows the meat to dry out a little and gain a crust, which contrasts perfectly with the tender interior.  Also, strain the liquid into a new pot to separate the concentrated, flavored broth from the pickling spices and mushy vegetables. Finally, savoy cabbage replaces the common green cabbage for both flavor and texture, as it holds up better in the stock.

Ingredients

-1 Corned Beef Brisket, 4-6 lbs
-3 Tbsp Pickling Spice (your corned beef may already come with this in the package)
-4 Tbsp Whole Grain Mustard
-1/4- 1/2 cup brown sugar (depending on size of brisket)
-2 cups chicken stock
-Water to cover
-3 medium onions, cut into quarters (2 onions to cook with brisket and 1 onion to cook with cabbage)
-3 stalks celery
-4 cloves garlic
-3 cups baby carrots (1 cup to cook with brisket and 2 cups to cook with cabbage)
-6-8 red potatoes, unpeeled and cut in quarters
-1 medium savoy cabbage (or regular cabbage), cut into 8 large pieces, with the root end intact to prevent leaves from separating upon cooking.

Directions

1. Place 2 onions and 1 cup each of carrots, celery, and garlic in a slow cooker or large stew pot, along with the brisket and juices from brisket package. Add pickling spice, chicken stock, and water to barely cover the brisket.
2. If using a slow-cooker, cook on low for six hours or high for four hours.  If cooking on stove-top, bring to a boil, skim off foam from the top, and then lower heat to simmer for three hours, or until meat is tender.
3. Once brisket is cooked to tender, remove and place on a baking sheet or broiler pan. Preheat oven to 375° .
4. Spread whole grain mustard on top of brisket to coat, then sprinkle evenly with brown sugar. Place in oven for 15-20 minutes, or until brown sugar melts and creates a golden crust on top of brisket.
5. While brisket is in the oven, take the remaining liquid from slow-cooker/stew pot and pour over a strainer into another large pot to remove pickling spice and vegetables.
6. Place the remaining onion and carrots into the strained liquid and add the potatoes. Add more water if needed to cook the vegetables.
7. Boil for 8-10 minutes then, add cabbage. Cook 5 more minutes, or until cabbage is tender but not mushy.
8. Remove brisket from oven and let sit for 5 minutes.
9. Cut brisket against the grain and place on a large serving platter. Place vegetables around the brisket and drizzle some of the stock on top of the vegetables.
10. Enjoy!

I hope you like my take on corned beef and cabbage.  This meal can be enjoyed anytime, but it is especially great on St. Patrick’s Day. For those of you who do end up trying this recipe, let me know how it stacks up to your version of a New England boiled dinner!