News Archive

Learn how to design and install a compact apple orchard in your back yard. Even with a small yard, you can enjoy fruit from your own trees with minimal effort and cost. This year's compact orchard workshop will be conducted entirely outdoors, keeping within the state's COVID protocols. Following a presentation covering all the steps needed to design and install a backyard-scale orchard, including the materials needed and costs, we will tour our own 40-tree system for a close-up look. Participants must wear masks and adhere to social distancing. Space is limited and pre-registration is required.

Celebrate the equinox March 20th or 21st by taking a walk outdoors at the Mary May Binney Wakefield Arboretum. The vernal equinox is the day when daytime and nighttime hours are nearly equal, and the days are getting longer and longer. During these past months, we've seen how valuable it is for individuals and families to have opportunities to get outdoors in nature. While masks and social distancing will still be required and attendance limited, the public is invited to welcome the arrival of spring with a scheduled visit to the arboretum on the weekend of the vernal equinox, March 20-21. Registration is required; hours are limited to 11 am- 2 pm daily. Visitors will have the opportunity to take self-guided walks and visit with some of the animals, one group at a time. As all activities will be outdoors, visitors are asked to dress warmly and limit their visits to one hour. Register via this link or by calling 617-333-0924 x22.

The last session of the series, scheduled for Wednesday, March 31, will examine the evolution of our educational programs and how they have been informed by Polly Wakefield's own experiences as a naturalist and botanist. Program Director Erica Max will trace the roots of our outdoor environmental education programs to some of Polly's early writings.

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Please note: If you missed either of the two previous 2021 Stone Soup and Speaker events, they can be viewed at Milton Access Television video on demand link.

½ cup diced, turkey bacon or bacon

½ cup chopped onion

3 cups frozen whole kernel corn, thawed

2 tablespoons olive oil

2 cups chicken or vegetable broth

1 cup cubed, peeled potato

1 cup milk or 1/2 and 1/2

? teaspoon pepper

Dash ground red pepper

½ cup shredded sharp cheddar cheese (2 ounces)

Fresh basil for garnish