News Archive

CANCELLED! Planning and Creating a Compact Orchard Workshop

Friday, 19 March 2021 10:19

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.

$20/$15 members. Register here or by calling 617-333-0924 x22.


Welcome Spring! Equinox Weekend Walks 3/21 & 3/22; 11 am-2 pm

Friday, 05 March 2021 13:13

Welcome Spring with an Equinox Weekend Walks at the Wakefield Estate Arboretum
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.


March Stone Soup: "The Nature and Evolution of our Programs" 3/31

Monday, 01 March 2021 09:47

For this winter's Stone Soup Speakers Series, we have been focusing inward to reacquaint our followers with the history, landscape, and program vision that led to our renaming this past year as the Mary May Binney Wakefield Arboretum. Through storytelling and photos, we hope to engage participants in a conversation that increases people's understanding and attachment to this beautiful and unique cultural landscape nestled in the Blue Hills. The Stone Soup Speakers Series is normally a convivial gathering around homemade soup, but this year will be conducted virtually via Zoom.
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.
Erica will discuss the challenges and opportunities of virtual programming as we have had to adapt our programmatic vision this past year during the COVID-19 pandemic. She'll also provide an intriguing glimpse at how other pandemics have contributed to outdoor education.
To receive the zoom link for the Mar. 31st session, please register here
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.

Recipe for yummy soup to enjoy during Stone Soup & Speaker Wed. 2/24

Tuesday, 23 February 2021 10:34

We hope you have registered for our Stone Soup and Speaker event on Wednesday, February 24th at 6:30 pm. If not, there is still time to register by clicking here.

If so, we thought you might like some "soup-making" inspiration.

Here is a recipe for a yummy soup courtesy of our Arboretum Director and this month's speaker, Deb Merriam. Enjoy!

Hearty Corn Chowder with Basil

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

Sautee bacon and onion in olive oil until browned add corn, potatoes, and broth. Cook until potatoes are tender. Add milk and spices. Puree half the soup in the blender and add back into pot. Reheat and serve with shredded cheese and basil.




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