The following events will take place at Powisset Farm, 37 Powissett St., Dover, unless otherwise indicated. For questions or to register for these events, please visit the website (individual event links included below), or contact Nicole at nnacamuli@thetrustees.org or 508-785-0339, ext. 3003.

At Powisset Farm

The following events will take place at Powisset Farm, 37 Powissett St., Dover, unless otherwise indicated. For questions or to register for these events, please visit the website (individual event links included below), or contact Nicole at nnacamuli@thetrustees.org or 508-785-0339, ext. 3003.

Meat CSA

For a second year and back by popular demand, The Trustees is offering a winter/spring Meat CSA (Community Supported Agriculture) program featuring varied cuts of beef, pork and chicken. New offerings this year also include lamb and an optional egg program.

All meat and eggs are produced sustainably and humanely on Trustees farms by Trustees farmers. Meat CSA members pre-pay for a “share” of the meat that The Trustees produce and receive a set number of pounds of meat every other week or month, depending on the size and type of share they chose. Meat comes pre-frozen in a variety of cuts ranging from steaks and ground beef to pork chops and sausage.

Running through May 22, Meat CSA members can pick up shares bi-weekly or monthly at one of five Trustees farms: Weir River Farm in Hingham, Moose Hill Farm in Sharon, Powisset Farm in Dover, Chestnut Hill Farm in Southborough, and, new this year, Appleton Farms in Ipswich. Members receive a set number of pounds of meat depending on the frequency of their share pick up. Options and prices for the season include:

Bi-weekly Share, 15 pick-ups: 105 pounds per season ($1,100; add one dozen eggs per pick-up for $90)

Monthly Share: 7 pick-ups; 49 pounds per season ($550; add one dozen eggs per pick-up for $45)

Meat CSA members can choose the pick-up location and day that is most convenient:

Weir River Farm, Hingham — Wednesday, 2-6 p.m., or Saturday, 11a.m.-3 p.m.

Chestnut Hill Farm, Southborough — Tuesday, 2-6 p.m., plus additional winter farmstand hours

Moose Hill Farm, Sharon — Thursday, 2-6 p.m.

Powisset Farm, Dover — Wednesday, 2-6 p.m., plus additional winter farmstand hours

Appleton Farms, Ipswich — During regular winter Farm Store hours: Thursday and Friday, 11 a.m.-6 p.m.; Saturday and Sunday, 10 a.m.-4 p.m.

Trustees Meat CSA registrations are now on sale and accepted on a first-come, first-serve basis. A Trustees membership is required, as the opportunity to participate in Trustees CSAs is a benefit of Trustees membership. For more information and to register, please visit www.thetrustees.org/meatcsa or email meatcsa@thetrustees.org.

Mindfulness on the Farm

Are you looking for a way to reduce anxiety, de-stress, and stay more focused? Did you know that research shows that mindfulness can benefit the body and mind in many ways, and perhaps even lead to greater happiness? Begin your day with “Mindfulness at the Farm.” Every Thursday from 6:45-7:15 a.m., Morana Lasic, anesthesiologist at Brigham & Women’s Hospital and longtime neighbor of the farm, will lead us through a 30-minute session on Mindfulness. All you need is a mat, comfortable clothes and an open mind.

Presented by the Trustees.

Preregistration not required; free for Trustees of Reservations members, $5 for nonmembers.

Winter Solstice Farm Fondue Dinner

Celebrate the winter solstice on the farm with a traditional Swiss Fondue dinner. Fondue is a tradition dating to the 18th century, based on the classic combination of melted cheese and wine. Enjoy the camaraderie of cooking at your table as you prepare classic fondue — inspired by the contemporary bounty of the farm — for yourself and your tablemates. Learn about the tradition from our local Swiss food historian. Bring your friends for a delicious evening out in the warm environment of Powisset’s farm kitchen. Beer and wine will be available for purchase.

Thursday, Dec. 21, 6:30-8:30 p.m.

Preregistration is required: http://tinyurl.com/fonduenightatpowisset2017

Soup & Stars

Join us and our local astronomer for Powisset Farm’s Star Party. We will have soup simmering in the kitchen to keep us warm while we gaze at the stars. You will see and learn more about the stars, planets and moon. Please check our Facebook page for weather updates.

Saturday, Dec. 23, 6-8 p.m.

Preregistration is not required: http://tinyurl.com/astronomynightatpowisset2017

Vacation Week: Warm Cookies for a Cold Day

Just because the holidays are winding down doesn’t mean that vacation week is. Join us in the Powisset Cooks kitchen while we spend a cold afternoon baking a variety of cookies (and of course decorating them), but most importantly eating them. Each child will bring home cookies to share with their family and friends ... or keep for themselves.

Wednesday, Dec. 27, 1-3 p.m.

Preregistration is required: http://tinyurl.com/cookiesatpowisset

Vacation Week: Pizza & Board Games

Join us in the Powisset Cooks kitchen while we all participate in pizza-making, followed by pizza lunch. We will be chopping, shredding and rolling our dough with the ability to add toppings of choice. While we wait for the pizza to cook, we will engage in friendly competitions of our favorite board games. Adults and children of all ages are welcome. Board games will be available but feel free to bring your own.

Thursday, Dec. 28, 11 a.m.-12:30 p.m.

Preregistration is required: http://tinyurl.com/pizza-boardgames2017

Homemade Whole Grain Pizza from Scratch

Join us for an evening of pizza and fun. Our favorite Whole Wheat guru, Tod Dimmick, will lead us in a hands-on cooking class, through making whole wheat pizza using local grains and veggies from the farm. While our dough rises we will discuss the differences between whole grain and white flour dough. At the end of class, we get to consume our classwork. Please note that class is limited to 8 attendees so register early! Beer and wine are included in program price.

Tuesday, Jan. 9, 6-8 p.m.

Preregistration is required: tinyurl.com/wholegrainpizzaatpowisset

TTOR members: $32; nonmembers: $40

Kids in the Kitchen: Mystery Box Madness: Chopped Junior Creations

Join Charlotte Kilroy in the Powisset Cooks Kitchen for a reenactment of Chopped Jr! Charlotte is a 14-year-old champion of Season 4, Episode 13 of “Chopped Junior” (on the Food Network) and as you can imagine loves to cook and share this passion with her peers. This class will get your kids’ creative juices thinking as each participant will create a meal out of a “mystery box” filled with random ingredients (bread pudding out of supermarket packaged mini muffins, vegan merengue out of aquafaba, croutons out of already-made flatbread). At the end of the class, we will all sit down with Charlotte to relive and recover from our adventures and eat our creations. This class is geared towards children age 10 and older.

Wednesday, Jan. 10, 1-3 p.m.

Preregistration is required: https://tinyurl.com/mysteryboxatpowisset

TTOR members: $36; nonmember: $45

Ayurvedic Cooking Class & Meal: Let Food Be Your Medicine

Ayurveda is an ancient medical science originating in India follows the practice that food is medicine. The Ayurvedic Diet is primarily plant based and relies heavily on spices and its medicinal qualities. In this class, we will learn more about this way of cooking from Xiomy Avila. Xiomy will walk us through a delicious and nutritious meal using many ingredients from the farm. What's on the menu? Butternut Squash & Ginger Soup, Neat Loaf (a plant based version of meat loaf), and Avocado Chocolate Mousse. Xiomy Avila is a Vegan and Ayurvedic Coach. She is passionate about sharing her knowledge and experience to help people to find balance in their lives by teaching them how to make healthier choices for themselves and how their choices might have an impact in their health, the environment and global issues.

Saturday, Jan. 13, 10 a.m.-12:30 p.m.

Preregistration is required: https://tinyurl.com/ayurvedicatpowisset

TTOR member: $52; nonmember: $65

Powisset Cooks Comfort Food Series: Pot Pies

Join us in the Powisset Cooks kitchen for the second in a three-class series on Comfort Foods. Julia Kelahan of “Julia Cooks” leads us in this hands-on class while we prepare both the filling and the crust to make a pot pie which is a perfect meal for a cold winter’s night. While your pie is baking in the oven, we will delve into a pre-made one. Each participant will leave with one pie ready to eat … or freeze! Please bring your own pie plate, or an aluminum will be provided for you to use.

Saturday, Jan. 20, 10 a.m.-12:30 p.m.

Preregistration is required: https://tinyurl.com/potpiesatpowisset

TTOR member child: $52; nonmember: $65

Knife Skills for the Home Cook

Spend the morning with Powisset Cooks and chef and award-winning cookbook author, Didi Emmons. Learn the correct and fastest way to chop anything. Good knife skills always separate the professionals from the posers. They can make cooking more enjoyable and definitely faster, and it’s never too late to learn. This class will teach you knife skills you won’t forget. As we are learning, we will also be building a delicious dinner salad, including a good dressing. We’ll learn how to move beyond your average side salad and prepare two salads worthy of a meal and even guests — featuring supporting roles from vegetables, quinoa, farro, cheese, seeds, nuts, roasted veggies, tofu and more. Also, we'll make chocolate pot de creme - and learn how to cut chocolate. Please bring an 8-inch chef’s knife to class if you have one.

Saturday, Jan. 27, 10 a.m.-noon

Preregistration is required: https://tinyurl.com/knifeskillsatpowisset

TTOR member: $52; nonmember: $65

Hot Stuff: An Indian Cooking Class & Meal

Let’s gather together and cook a delicious Indian dinner using all fresh ingredients from Powisset Farm. The recipes will incorporate the produce available at the time. Possible dishes would include beet raita (homemade yogurt with beets and seasoned with chilies and ginger), Sweet Potato Bharta (sweet potatoes in a spiced tomato sauce), masala capsicum rice (rice cooked with green pepper, peanuts and spices), and spinach pakoras (deep-fried spinach fritters). We will end with an almond semolina pudding. Shruti Mehta has been teaching Indian cooking to Indian food aficionados for over 25 years in Boston area. Her students learn the various recipes and distinguished culinary traditions of the foods of North, South and West. Shruti also teaches at the Newton and Brookline Adult Education Centers.

Tuesday, Jan. 30, 6-8:30 p.m.

Preregistration is required: https://tinyurl.com/indianatpowisset

TTOR member: $52; nonmember: $65