Community Community Partners Our Vision Summer 2020 The Farm at Stonehill Volunteer

Finding My Way in Nature’s Chain: Carrying The Farm’s Nourishment Into My Post-Grad Life

Guest post by Celia Dolan, Class of 2019

Inch by inch, row by row

Gonna make this garden grow

I hear the opening lyrics to The Garden song as I head out for work.  On my way, I pass by The Farm at Stonehill and am reminded of the tremendous growth abundant in those fields.  In my first year at Stonehill, I volunteered at The Farm essentially on a whim and it transformed what I studied, what my career goals are, and who I am.  I grew a thirst for knowledge about sustainable agriculture and food justice.  I grew an interest in learning about how my food choices and consumerism impact other people and the environment.  I grew new friendships and mentorships.  The Farm allowed me to grow the garden of my life, especially this year.

Three students stand in the field with trays and plants for first time volunteer hours
Brett Smith (’19), me, and Marissa Beachell (’19)
at one of my first volunteer hours.

In an effort to avoid bringing up the oft-discussed challenging circumstances of 2020, which we all recognize and understand, I will simply say that this season at The Farm was different.  The crew was small, but beautiful.  The crops planted were fewer, but abundant and delicious.  This summer was the end of the familiar and the start of adapting, embarking on a new journey, finding a new strategy for survival.  Such a sentiment felt especially real to me as I acknowledged that my time at The Farm was winding down and I’d have to seek out new ventures.

Man is made of dreams and bones
Feel the need to grow my own
‘Cause the time is close at hand

That seeking led me to my current position as direct service associate at My Brother’s Keeper (MBK).  Truly, I have The Farm to thank for this opportunity; had I not gone to MBK to deliver Farm produce and talked with their manager of the food assistance program, I wouldn’t have known about the opening.  I have the privilege of serving others each day and bringing food to those in the surrounding community – an effort to mitigate food insecurity similar to my work at The Farm.

Five people stand, arms around each other, in front of the Mobile Market van parked in a lot
Farm Director Bridget Lawrence-Meigs, Tim Watts, me, Cassie Pavain (’21), and Natalie McDonough (’20)
standing in front of our Mobile Market van during a market at 63 Main Street in Brockton.


The growth that I experienced at The Farm, first as a student, then as the assistant farm manager, continues today despite not being at The Farm on a regular basis.  Now, I work each day at MBK, but constantly feel my roots deeply planted down the street at The Farm.  Thanks to the amazing power of The Farm to feed my soul and my curiosities and passions, I have taken what I learned in the fields and classroom into my everyday life.  I continue to grow relationships and connections to The Farm in my new position.  Just last week, I spoke with Dennis, a volunteer at MBK, who was in the warehouse when Bridget stopped by with a donation of produce.  He chatted with me after, asking how long The Farm had been at Stonehill and how I got involved there.  He is a Stonehill alum, but never knew Stonehill’s farm existed and was moved by the mission and impact it had on me.  Another volunteer and alum, Bob, has exchanged gardening tips and sourdough baking methods with me on a regular basis.

A man and woman carry boxes of freshly harvested produce from the Farm through a parking lot to donate to MBK
Bob Grenier (’86) and me at MBK receiving freshly harvested and donated produce from The Farm.

A student volunteer from Bridgewater State University has had deep conversations with me about food justice, nutrition, the industrial food system on a regular basis.  She is full of excitement and enthusiasm that reminds me of the magical ways that food connects all people and all things.  One coworker of mine was previously involved in the restaurant business and loves talking about cooking, heirloom varieties, and various foodie topics that have exposed me to entirely new ways of seeing food.  Clearly, the growth and nourishment that started for me at The Farm continues to shape my life.

 Find my way in Nature’s chain
Tune my body and my brain
To the music from the land

The Farm’s music is like a background melody for me as I load vans with food for deliveries.  And as I encourage our volunteers to compost spoiled food while making food boxes, rather than throw it in the trash.  And as I learn about people’s traditional foods, like cachupa and cus-cus from Cape Verde.  And when I spy urban beekeepers perched on the roof of a house near where we deliver.

An urban beekeeper spotted on a rooftop in Brockton with boxes of bees during a food delivery
Urban beekeeper spotted on a rooftop in Brockton during one of my food deliveries.

I miss The Farm dearly, but it is never truly gone from me, nor I from it.  It is a part of me, and a part that I carry unwaveringly.  Just as I, hopefully, will always be part of The Farm.


“I want to love the land before I’m gone

And can only hope it will remember me fondly

My worn paths and retraced steps and froglet offerings

My songs whistled, hummed, and sung”

-Excerpt from a poem I wrote in August


Thank you, 2020 crew, for a wonderful, beautiful, roller coaster ride of a season!  I wish you all the best and pray that The Farm will continue to shower blessings on you and everyone who steps foot on that beautiful ground.

Four students rest on a small wooden porch among yellow buckets of a varied harvested produce from the Farm
Owen de Graaf (’21), Bridget Lawrence-Meigs, Olivia Reed (’21), Joe Weber (’22), the 2020 crew,
basking in a beautiful harvest at The Farm.


Community Community Partners Spring 2019 summer 2019 The Farm at Stonehill

A Summer Farmer’s Experience – Alex Smoolca

The Farm's summer crew, consisting of five women and a man all standing together by the hoophouse with veggies in hand
Our summer crew: Assistant Farm Manager Celia Dolan, Louisa Rossel, Alex Smoolca, Olivia Reed, Natalie McDonough and Cassie Pavain.

Hello readers, my name is Alex Smoolca and I am a senior at Stonehill College studying psychology with a sociology minor. I spent this past summer working at The Farm at Stonehill. Upon getting hired I had good expectations for the job because one of my best friends, Natalie, has been working there for years and she always gives the farm high praise. My first couple of weeks I worked with Bridget (my boss the farm manager and now director) and Celia (the assistant farm manager). We spent the first few weeks seeding, planting, and laying down irrigation. I enjoyed my first few weeks.

Little lettuce seedlings growing along in trays in the greenhouse
Little lettuce seedlings growing along in the greenhouse!

Bonding with Celia over hard rock and metal music because, at least to me, Celia (at the time) did not seem like the type of girl who would like that type of music. She is just such a sweet, gentle, kind, and caring soul. She knows a lot about a lot, especially when it comes to farming and the environment, and she’s a lot of fun to work with. She’s very easygoing and one of the hardest workers I’ve met my age. After those couple of weeks, I met my other coworkers Natalie (who I already knew), Cassie, Liv, and Louisa. We worked hard all summer growing, nurturing and harvesting a variety of plants/vegetables: lettuce, cucumbers, squash, zucchini, peas, green beans, a variety of flowers, and more.

Nine small buckets of sweet strawberries from the hoop house and permaculture garden gathered in a yellow bucket
Beautiful and sweet strawberries from the hoop house and permaculture garden!
One of the 3 varieties of open pollinated heirloom corn grown at the farm this year, Glass Gem (from Fruition Seeds), a variety of many reds and yellows
One of the 3 varieties of open pollinated heirloom corn we grew at the farm this year – this one is called Glass Gem and is from Fruition Seeds.
A collection of red, yellow, orange, and pink blooms from the field as summer leans towards fall
Beautiful blooms from the field as summer leans towards fall.

I’m not going to lie being an employee at the farm is hard work. There’s a lot of squatting up and down, digging through dirt, and other physically exhausting activities. Not only that we had to worry about the power of the sun. I would come home some days drenched in sweat and caked in dirt just feeling gross.

Two people sit in the dirt fields to plant delicate squash on a sunny day
Natt and Celia taking care to plant the delicate squash.

However, it was more than worth it. The farm has probably been the most positive work environment I’ve been a part of. My coworkers and boss are always supportive, thoughtful, generous, and relaxed. Some days I would come into work exhausted because of my shenanigans the night before and my coworkers would always help pick me up and brought the best out of me even when I didn’t think I had it in me. Plus, on rough days, Bridget would buy us coffee or let us take breaks when she knew we were struggling. My coworkers, boss, and I had such great banter as well. I’ll never forget the amount of wacky conversations and just weirdness that we all displayed on the farm (especially after losing our minds weeding the watermelons and harvesting potatoes for weeks). Throughout the summer all of us got pretty close and honestly it feels weird to call them coworkers or my boss, not to sound too cheesy, but to an extent I consider us a family.

Five women stand joyously in the dirt fields, arms in the air, as they plant winter squash
Louisa, Elaina, Cassie, Natalie and Celia love planting winter squash!

So, the question remains what did we do with all of our crops? Well the whole point of the farm surrounds the idea of food justice. In the neighboring small city of Brockton there is a serious lack of access to organic/healthy food. Brockton is a they say a food desert. So, to help make this situation better we donate most of our produce to organizations like My Brother’s Keeper, Easton Food Pantry, The Evelyn House, and others that deliver and serve fresh food to those in Brockton who desperately need it. The rest of our produce goes to our mobile markets on Wednesdays. During these days we take our harvest to two separate locations in Brockton and hold a market. The residents of the surrounding area get vouchers to purchase food, so they do not have to use their own money.

Four people sit in the bed of a pickup truck next to five yellow buckets of various veggies, ready to deliver to the Easton Food Pantry
Smoolca, Beth Cronin, Celia and Natt prep a delivery to the Easton Food Pantry in August.
Five people stand, arms around each other, in front of the Mobile Market van parked in a lot
Some of the folks who help make the markets great!
A colorful blackboard menu in front of a market table advertises Farm Fresh veggies for sale, from cucumbers to kale, parsley to cilantro, and more
A nice blend of summer and fall veggies at a market in early September.

The markets can be a lot of fun, but very hectic at times. We can run out of favorite vegetables (like watermelons and corn) and if customers do not get in line early enough the vegetables that they were hoping to buy may be gone by the time it’s their turn in line. Sometimes the customers get impatient if they are waiting in line for a long time, think they are paying too much for their vegetables, or a translator is helping another customer so they have to wait. It’s also a struggle because many residents of Brockton are from other parts of the world and English is a second language so we have to rely on our good friends from the Brockton Neighborhood Health Center to help boost communication. At first, their impatience bothered me, but then I thought about it from their perspective. These people deal with a constant struggle to take care of themselves and their families due to a number of stresses that might include some level of poverty. Every day could be a fight to survive due to lack of food security, and if they can’t seize opportunities like the market to the fullest extent it may be difficult or even impossible to find organic, local, nutritious, seasonal produce that week. However, overall, I’d say the market is very successful and helps every customer that comes to our tent.

The summer Farm crew of six enjoy some delicious vegetarian dishes at the end of season farm potluck, sitting at a wooden picnic table underneath the shade of the trees
Our summer crew enjoy some delicious vegetarian dishes at the end of season farm potluck.

I am grateful that I had this opportunity to work at the farm. I’ve made some great friends and learned a lot. I am sad summer has come to an end and my last year in college has started. However, Bridget has rehired me to work on the farm during the year so I will continue to be working throughout the school year. Not going to lie it’s going to be tough to balance applying to grad school, playing rugby, doing schoolwork, and working a job on top of that. However, I think that my job at the farm will help me get into a good routine and a nice way to take a break from the stressors in my life. I’m excited to see what else I’m going to learn and experience in my coming months on the farm.



Community Summer 2017 The Farm at Stonehill Volunteer

Melissa Mardo – Learning By Doing

A woman stands at the open back of the Mobile Market van to help pack it up with produce and spread the word
As a Farm and Mobile market Intern, Melissa often helped to pack up our van and spread the word about our Mobile Market – and how to prepare healthy and delicious meals with our produce.

I am so grateful to have spent four years volunteering at The Farm At Stonehill and two full summers as an intern. Each day there was a new experience, new plant ready to be harvested, and a new lesson to learn. There are three stories that stand out to me from the summer.

A bunch of students pose with Farm workers and a yellow bucket full of the beans they helped pick at Camp Shriver
Happy bean pickers – participants in Camp Shriver!

Every summer, The Farm At Stonehill hosts Camp Shriver kids that attend a camp on Stonehill’s campus. There is a new theme each year such as composting, planting, etc. and the kids get to visit the farm each week and help with harvesting. One week kids came to harvest green beans, which is back-breaking work and seems never ending. The entire group was so excited about the size of the green beans they had handfuls of beans they were putting into our bins. Some kids had eaten green beans before, others had never seen the plant, yet all of them were willing to try this mysterious new vegetable and they loved it! We had to fight with these elementary school kids not to eat all the green beans in order to weigh the harvest before they could take some home. I’ve seen kids go crazy for candy, but it was so rewarding to see their genuine excitement over vegetables.

Three women in matching shirts stand ready for customers by a table of yellow buckets full of broccoli and leafy greens under a white tent by the Brockton Neighborhood Health Center
Michelle, Jackie and Melissa are ready for customers to arrive at our 63 Main St. (Brockton Neighborhood Health Center) location in late June.

This summer we geared up for the second year of our Mobile Market and launched a new location at an assisted elderly home. Just like with the campers, these residents could not contain their excitement each Wednesday afternoon when our van rolled up with fresh fruits and veggies. We were greeted with happiness, curiosity for our new weekly vegetables, and inundated with thank you’s. Each week there was one woman who visited our market stand telling us the recipes she created the previous week from the produce she bought from the market. I was so thankful to see her each week, and hear her story (and recipes) about how the farm’s produce impacted her directly. I’m used to seeing The Farm truck drive off with veggies to be delivered to our partners, but I don’t often get to talk with the people who eat them.

Rows of plants growing through the layer of biodegradable plastic, covering long adjacent beds stretching across the Farm
Farming is a lot of work – but it is rewarding!

Finally, I’m so happy I’ve had the opportunity to be able to work in nature. To measure my success from the day based on how much dirt I had piled up under my fingernails. To remember how many zucchini I harvested based on the red scratched on my legs from the leaf prickles. To have my back ache in the evening because I spent the morning picking strawberries. Not everyone gets a work day outside in the sun (and rain), moving around instead of seated at a desk, and able to breath fresh air. I’ve spent so many years learning inside at a desk in a classroom, that the farm was one of the first learning experiences I had outside of four walls and learning by doing. I am passionate about experiential learning based on how The Farm has impacted my learning experience and so many others. I encourage you all, to spend some time outside and see who you can meet and what you can learn out there.


Three young children hold small buckets as they learn the joys and hard work of farming in the leafy green beds
Come on out to the farm this fall and next season to join us in the field and learn more about the joys (and hard work) of farming.
Summer 2017

Guest Post: Michelle – The Power of Choice

Michelle David (2017) has been working at The Farm since her freshman year as a volunteer.  We are so lucky to have had her on our team as the Assistant Manager this season. A natural leader with a ready smile and a great work ethic, we are so thankful that she has been able to join us for two seasons in a row.  Below she shares a bit about her time at The Farm over the past 4 years. Enjoy!

A woman kneels with her hands on a yellow bucket of dark harvested "All Blue" potatoes
Michelle with some of our “All Blue” potatoes – post harvest happiness!

The Farm at Stonehill has been a part of my Stonehill experience since freshman year.


I first came to the farm as a new freshman, looking for a way to get involved and make new friends.  Little did I know that I would fall in love with the mission of the farm, and find myself as a regular volunteer, a summer farmer as a rising senior, and again now as an alumnus.  The Farm has become a home for myself, where I can see with my own two eyes how much good can come from a small piece of land when people who care about environmental and food justice work together.

Five people gather behind a table at the market to sell yellow buckets of various veggies at the Brockton Neighborhood Health Center.
Melissa, Cris, Jackie, a nutrition educator from UMASS extension and Michelle (left to right) set up the greens at our 63 Main St location at the Brockton Neighborhood Health Center.

As an English major at Stonehill, I was often times asked why I had taken such an interest in the Farm and agriculture as a whole.  The answer was always fairly simple for me: as someone who eats food, I should be concerned about where my food comes from, how it is produced, and how its production affects others.

A couple of the Farm workers show their smiling faces on a busy day at the market
Michelle is an excellent planter, grower, harvester and people person (at the farm and at the market!).

This summer, I have had the privilege of working more closely with the Mobile Market, which brings fresh produce to two different locations within Brockton.  The market has become one of my favorite parts of the week, as I get to actually meet with the people who receive the crops we grow each week.  I feel the recent addition of the mobile market provides something more that we could not provide by donating all of our produce: the power of choice.  The mobile market provides the opportunity for people to actually choose what they want to eat, and to be able to purchase nutritious food at a reasonable price, rather than receiving donations, which can be quite liberating for people.

A close up on some of the yellow trays of fresh veggies for sale at the market, marked by a blackboard sign with colorful chalk
Farm Fresh Veggies at The Mobile Market!

Overall, I feel that my time at the farm has helped shape who I am today.  I appreciate the natural world around me more than I did before starting to volunteer at the farm.  I have also grown an appreciation for all people who work in the agricultural business, as it is hard, laborious work which often times goes unrecognized and unsupported.  I am also much more aware of my role as a consumer, and the power that I hold in my purchases.  When shopping, I often take into consideration how the food was grown (organically, sustainably, or conventionally) and where it was grown in order to understand how the food I purchase effects communities around me and future generations of people.

A woman sits proudly among colorful bouquets on the shed floor
Michelle is also now one of the main bouquet makers at The Farm.

As I prepare myself to move away from Stonehill, I hope to take what I have learned at the Stonehill Farm and bring it either into my future work, or at the very least into my future home, and to continue supporting organizations that work to ensure that all people have access to healthy food.

“Almost certainly, however, the first essential component of social justice is adequate food for all mankind.” – Norman Borlaug  

A few large yellow sunflowers light up the fields
Sunflowers brightly decorate our fields – attracting pollinators who pollinate our crops and also attracting smiles from the crew and visitors to the farm.
Summer 2017 The Farm at Stonehill Volunteer

Guest Post: Celia Sees

Six of the Farm helpers gather at one end of the picnic table and use freshly harvested veggies to put together a meal

This summer, we were lucky to have (from left to right) Melissa Mardo (2017), Michelle David (2017), Jackie Lerner (2019), Gianna Desrochers (2019), Alex Pica (2018) and Celia Dolan (2019) on our summer farmer crew – quite the dream team!  For the next few weeks, we will give you and inside peek into what these summer farmers experience working at The Farm through guest posts. 

We will begin with Celia Dolan (2019) who has been an essential member of our team for two growing seasons!


One of the Farm crew members enjoys a plate of veggies at sunset on the Farm
Celia and the crew enjoyed a delicious veggie feast together at The Farm in July.



“Farming is in your blood,” he said.


I nodded my head in agreement with Jay McHugh, my distant cousin, whose pig farm I went to visit last weekend.  Well, I’m not sure that it can be called a pig farm considering pigs no longer live there.  In fact, it is hardly even a farm.  Weeds have taken over, the barns have dilapidated, and equipment has rusted.  For decades, miserly developers tried to buy the land from Jay and his father; a few times they stooped low enough to attempt to burn them out.  After putting up such a big fight, it seems a shame to sell the land.  Yet, that is what Jay decided to do.  And it does not take much imagination to wonder why.

Three people sit in the back of the truck among stacked baskets of wrapped up veggies, ready for delivery on a rainy day
Celia (on the right) helps Jackie and Gianna load up the truck for a delivery to one of our community partners in mid-May.


The farmer who once worked the land seems to have fallen apart alongside his fields.  He is tired, needs knee replacements, and is anxious to move off his family farm.  While we talked, he recalled times when his neighbors called to complain about his livestock grazing.  In his area, there is little support of local farmers or open land.  People push for progress, with money and bulldozers to do the pushing for them.


As I gazed at the drooping pasture gates and thriving weeds, I was reminded of how nature dictates our actions and how we are so closely tied to the land.  However, I would never have recognized such a connection if I did not recently start working on a farm myself.  In fact, I probably never would have visited my cousin’s pig farm in the first place.

Seven people gather on each side of a bed of stringy plants as the sun sets on the Farm
Celia (in red) volunteers on a regular basis throughout the school year and took an IDEAS class about our food system taught by Jeremy and Mark (both members of the Class of 2017).

Last summer, I volunteered at the Farm at Stonehill often enough to apply for a full-time position working there this summer.  I loved it last summer and I have continued to love it this season.  It seems that each day I learn something new at the farm.


We’ve eradicated potato beetles with the organic finger-pinching method.  We’ve discussed blossom-end rot on tomatoes, types of mildew that attack plants, how to store seeds – we were even lucky enough to have a crash-course in rototiller tractor driving (though we have not actually done and driving or tilling)!

A hand shows off three bright red tomatoes harvested from hoophouse 2
Beautiful tomatoes from Hoophouse 2 – definitely worth the effort!

We learned about which battles you should choose to fight.  Do you make a third attempt to grow produce in a hydroponic garden?  Do you pull up weeds in an area that will soon be tilled, or simply till them under?  Do you grow tomatoes next season when tomato blight seems to have a strong hold in the soil?  Often, it seems there are no right or wrong answers.  Rather, Bridget demonstrates how we take signs from the farm.  She once said that unlike people, plants don’t tell you what they need.  While this is true, I have learned that plants communicate in other ways.

A red basket filled with loads of harvested green beans picked by Camp Shriver campers
Green Beans picked with Camp Shriver campers.

They show us when they are thirsty, or hungry for nutrients.  The plants communicate with each other, helping each other grow as the Three Sisters – beans, corn, squash – do.  Or they try to tear each other apart, as weeds compete for nutrients, sun, and water.  In this way, plants are not very different than people; they know what they want and they aren’t afraid to show it.  When they do show it, we farmers act accordingly.  We work for and with the plants.


We also work for and with each other.  As a result, we have also learned a lot about human connections.  Each farmer has asked questions, made suggestions, or offered ideas about the farm and how it operates.  We divide up tasks and have our go-to harvest crops.  For example, I usually meander through the summer squash rows, while Michelle proclaims that she is going to zucchini land and Alex peeks under prickly leaves to find cucumbers.  Gianna gathers hundreds of cherry tomatoes and Jackie searches for eggplant.  We share our knowledge with each other.  If one of us notices something, like a new bug or suspicious mildew on a plant, we ask Bridget.

A line of young Camp Shriver campers work with the Farm managers to plant sunflower seedlings in a dirt bed
Some of the Camp Shriver campers who Celia and our crew welcomed a number of times this summer. Pictured here planting sunflower seedlings they planted from seed 4 weeks earlier.

Our learning extends beyond the work day, as well.  Bridget shares farm newsletters and emails that she receives from other local farmers.  She helps us stay active, leading barre class every week.  We’ve cooked and shared food with each other using fresh veggies from the farm.  With all that we do, we see our hard work come full circle.  From seeding, to transplanting, to harvesting to cooking, we have helped plants grow, and we have also grown alongside each other throughout the season.  Walking through the farm and connecting with nature, I feel completely satisfied with our hard work.


Knowing what a healthy farm looks like made the dereliction of my cousin’s farm even more painful.  I found myself teary-eyed over losing a farm that was never mine to begin with.  I imagined what it must have been, could see what it looked like now, and feared what it would look like in a year.  Pristine and identical houses would stand where pigs once roamed and where nettles grew now.


I wondered how someone could so easily give up on a farm that he had worked hard on his entire life.  Working at the farm with Bridget and the other summer interns taught me so many valuable lessons that I could not learn anywhere else.  I cannot thank her enough for sharing that with us and I would not trade a day that I have worked there for anything else.

A colorful seasonal bouquet colored with pinks, reds, purples, and yellows contrasts against the gray gravel path
It’s always fun to visit the farm – or take some home with you (ex. seasonal bouquets and honey).

So, if you have yet to visit the Farm at Stonehill, I highly recommend stopping by.  Who knows what you might learn!

~Celia Dolan,  Summer Farmer Extraordinaire!

The Farm at Stonehill

Summer 2017 is Here!

A few bright yellow sunflowers held with some other smaller, duller ones
A few of our glorious sunflowers.

It’s been an incredible start to the 2017 season. As usual, we are blessed with a positive and hard working crew.  This year’s crew members include Michelle David, Melissa Mardo, Jackie Lerner, Alex Pica, Gianna Desrochers, and Celia Dolan.  In addition, Brian Kennedy, C.S.C. – a Holy Cross Seminarian – is joining us for the month of July.  We are not always all at the farm together, but when we are there is a festive and productive feeling in the air (weeds weed themselves — ha ha, I jest —  but the truth is that a lot of hard work gets done and miraculously the crew keeps smiling). I feel very lucky to have them! I will take the time to introduce each of them more over the next couple of weeks.

The second hoophouse is filled with tall leafy cuke plants growing up trellises
Cukes growing up their trellises in Hoophouse 2.

One of the reasons for a successful start to the season is our supportive VP for Mission, Father Jim Lies. For the past few years, we have felt his strong support in so many ways and it has allowed us to grow and thrive. He has been with us every step of the way as we cultivate our living classroom by adding the Mobile Market, welcoming groups to the farm, taking good care of our soil, and growing biodiversity along with nutritious and fresh produce for our community partners.  We will miss him, but wish him the best of luck as he starts his new position in London with Notre Dame.

Two people pose alongside some beds of plants in the Farm

Good luck in London, Father Jim! We will miss you!


This remainder of this post will share just a few things we have been up to. More to come soon!

At The Farm:

We have already harvested and delivered ~1,500 pounds of veggies this season.

We are harvesting zucchini, summer squash, cucumbers, kale, kohlrabi, scallions, pac choi, lettuce, basil, other herbs, peas, a few cherry tomatoes and beautiful flowers (see link below to order your bouquets)!

In the Community:

Our markets at BNHC are going well! Going forward we will offer a market every Wednesday from 3-4:30 and alternate between 63 Main and 1380 Main.

A poster advertises the Wednesday afternoons, 3:00-4:00 time slot for "The Farm at Stonehill Mobile Market" with a series of dates and locations above pictures of various veggies
Mobile Market Dates, Times and Locations.

Brockton’s Community Garden Network!

Thanks to the hard work of our Brockton’s Promise Americorp Vista, Sara Morris, the community garden network in Brockton has been strengthening! Please visit: (co-created by Sara and Jackie Gorman) to check out sites and resources for effective community gardening.



Would you like some beautiful flowers? To order your small: $5 (10-15 stems), medium: $10 (~25 stems) or large: $15 (~35 stems) bouquet click here or email:

A collection of purple and white flowers mixed together to make beautiful bouquets
Flowers abound!


Find The Farm at Stonehill on Facebook and “like us” of follow us on Instagram (#thefarmatstonehill) to stay connected to Farm happenings.

The Farm at Stonehill is a community effort and we invite you to stop by to visit and lend a hand.

Community Summer 2016 The Farm at Stonehill Volunteer

Mobile Market, Fall Crops, Volunteers and more

This Week at The Farm…

At The Farm…

RA, MSM and ABS leaders

Our RA, ABS, and MSM volunteers helped out on Tuesday!


We are welcoming RA, MSM, and ABS student leaders to help with some projects in the fields including weeding onion beds, removing black plastic, weeding raspberries, and planting greens in the hoophouse.

We are planting a late succession of squash and cukes in the field and in hoophouse 2 and caring for our kale and lettuce seedlings in hoophouse 1.

We are making the last of our flower bouquets are we start to harvest winter squash and melons in earnest.

In the Community…

Our Mobile Market was featured in the Boston Globe South!

Many thanks to Martin and Marie (our behind the scenes team!) for working with journalist at the Globe to share information about this new project of our farm with our surrounding community.

mobile market

Tim, Father Jim and Sara pause for a smile at the Mobile Market.

Father Jim visited us at our Mobile Market and chatted with some of the clients enjoying the market!

We continue to deliver veggies to our Community Partners!


Emily and Pat made our deliveries today to MBK, The Table and the Old Colony YMCA.


Farm Fridays are Back!

Come see us tomorrow, Friday, August 26th from 3-5pm.

Winter 2016

Five Years and Growing Strong

Zuri and I visited the farm - Friday, February 5th.
The fields are bundled in a layer of white insulation – Zuri welcomes the snow on February 5th, 2016.

It is a wintery day in Easton, and as the wind whips and snowflakes fly past the window, I fill my cup with hot tea and my head with vibrant images of our farm on warmer days.

It is hard to believe that 2015 was already our fifth season, and our production (exceeding 15,000 pounds), new programs (the Mobile Market), increase in use as a living classroom (more professors and students learning at the farm), and growing family (volunteers and community gardeners) illustrate a clear shift from “chick to fledgling” stage in our development as a farm community.

Our seed order is almost complete and plans for our next season abound, but pausing to reflect on the past five seasons, I’m amazed at how our farm continues to thrive and extend its reach into Brockton and Easton.

Bringing in a healthy garlic harvest with helpers Christine, John, Michelle and Melissa, July 2015.
Bringing in a bountiful garlic harvest with helpers Christine, John, Michelle and Melissa, July 2015.


Tim and Alana help to polit our Mobile Market - Fall 2015.
Tim and Alana help to pilot our Mobile Market – Fall 2015.

This season we forged new relationships in the community and entered new territory when we piloted our Mobile Market this fall in the parking lot of Trinity Baptist Church and The Family Center (1367 Main St).  Starting on September 16, 2015, and for the following six weeks, we drove our farm truck to this address and set up a veggie stand.

partnering up with UMASS Nutrition services - Ratatouille
We enjoyed partnering up with UMASS Nutrition Services who prepared ratatouille from our veggies and shared the easy and healthy recipe with customers who could then purchase all of the necessary fresh ingredients from our market to make the dish.

This program, supported by a $5,000 grant from Project Bread, allows us to partner more closely with organizations like UMASS Nutrition Services and sell some of our organic produce at or below market prices directly to consumers in parts of Brockton that lack easy access to healthy, fresh produce.

Mobile Market Sprinter Van donation.
This Sprinter Van, donated by Stonehill parents Craig and Lisa Hyslip, will become our Mobile Market van during the 2016 growing season.

Thanks to a generous donation of a Sprinter Van from Craig and Lisa Hyslip, we will be able to transport our veggies to our Mobile Market locations in an environment that protects them from heat, rain, and other kinds of conditions that can impact freshness.  We are currently working with students and staff in Stonehill’s Marketing Department to create a colorful, festive logo that conveys the bounty and health the market will bring wherever it goes!  We will share market dates, locations, and times by the springtime – we are hoping to offer markets two days per week at two different locations.

1 of our 4 main partners
The Easton Food Pantry receives about one-quarter to one-third of all of the produce that we grow at The Farm. I always enjoy dropping off our veggies to Glen on Monday mornings.

As always, we will continue to donate the majority of our produce to our four main community partners: The Easton Food Pantry, My Brother’s Keeper, The David Jon Louison Center of the Old Colony YMCA and The Table at Father Bill’s & MainSpring.


Our farm thrives because of the energy brought in by our visitors – the students and staff who volunteer, the insects that pollinate, and the classes that come to learnand the gifts of the farmnew friendships, honey made from the nectar, and knowledge learned through experiences.

some fall harvesters!
It was such a productive year – here two volunteers help to harvest produce and keep Zuri company (or course!) on a warm October afternoon.

This season, six faculty utilized The Farm as a space to teach about sustainability.  Disciplines included Philosophy, Political Science, Art, Environmental Science, Eco-spirituality and Ecology, and the farm hummed with the energy and activity that these classes brought to the fields.  In a Learning Community called The Origin of Resources: From Farm to Studio, co-taught by me and Candice Smith Corby, our students learned about sustainable food production and how to create natural pigments and dyes from some of the plants growing at The Farm.  With this course, more than any other I have had the opportunity to teach, I learned and subsequently taught about how to preserve the flavors and the beauty of the harvest.  This learning occurred in the fields in the company of Candice, our students, and through the teachings of generous guest teachers like Chef Geoff Lukas and Farmer Linda Reinhardt.


 These relationships serve to increase my hunger for knowledge about how to sustainably grow food to increase food security, to maintain healthy, biodiverse landscapes, and to understand and celebrate the traditions that support these kinds of connections with the land.

preserving the harvest
Melissa, Madison and Tori prepare tomatoes for a “tomato conserva” under the guidance of Geoff Lukas at The Farm in September.

A relationship is growing with the land that surrounds our production fields.  We often see monarch butterflies in our fields, pausing in the flower beds before moving on to an abutting field to find their beloved milkweed.

Milkweed thrives in the fields behind The Farm - reminding us that our 1.5 acres is a part of a biodiverse mosaic of habitats.
Milkweed thrives in the fields behind The Farm – reminding us that our 1.5 acres is a part of a much larger ecosystem comprised of a biodiverse mosaic of habitats.

We have also witnessed the hue of the honey produced by our bees deepen over the course of the season.  We know this is because they tend to visit more goldenrod in the fall months.  With the long, warm fall this past season our bees were so productive that Best Bees of Boston was able to harvest and provide us with over 75 pounds of honey from our hive!

Our honey made a nice holiday gift - allowing members of the Stonehill community to enjoy the benefits of local, raw honey!
Our honey made a nice holiday gift – allowing members of the Stonehill community to enjoy the benefits of local, raw honey!

  It is our hope that the bees also enjoyed the flowers that we planted in our fields and that also served as bouquets for staff and students – as well as two brides who chose our flowers to help them celebrate on their wedding day.

wedding flowers late August 2015.
Here is one of the bride’s bouquets that we created in August!


While productivity of our crops and activity in the fields certainly slows during the colder months of the year, I am pleased to report that spinach planted in our second hoophouse in October is thriving.  We will continue to explore other methods of season extension (utilizing more high tunnels, production of micro-greens and maintaining the TowerGarden on campus) in order to learn about the optimum conditions for sweet, nutritious crops at The Farm.

Spinach Harvest - February 1, 2016.
Jake Rafferty (2016) helped me harvest some spinach on February 1, 2016.


10 pounds of luscious spinach from 3 rows in Hoophouse #2.
Here are the 10 pounds of luscious spinach that came from the three rows pictured above.  They were bagged and donated to My Brother’s Keeper that morning.


I have come to believe that the success of a farm is tightly linked to the people who choose to spend time elbow deep in the dirt in many different kinds of weather.  In our fields each summer I am always impressed by my hard-working and dedicated summer crew and during the school year it is common to welcome twenty to thirty volunteers to work the fields every week.  I am so thankful for all of their hard work and also for my growing ties with other local growers like my friends at Langwater, Round the Bend, Brix Bounty, Freedom Food Farm, Tangerini’s, and Second Nature Farm. 

so many upbeat and hard working volunteers - the key to our farm's success!
so many upbeat and hard working volunteers – the key to our farm’s success!


Shoveling out Hoophouse 2!
Madison and Emily met me at The Farm on February 5th to shovel out our hoophouses.

I feel lucky to know that students like Madison and Emily will be ready to meet me when the snow and wind abate – to shovel out the hoophouse once again – and pretty soon plant seeds for the 2016 season!

snowman with a radish nose...
Once the shoveling was done, Maddie and Emily created this little guy to watch over the fields for us until warmer days returns!

Over the past five seasons, I have come to learn that these students, the faculty and staff who teach and volunteer at the farm, the folks who receive the produce we grow, and the other local farmers and farming networks ARE The Farm at Stonehill.  

I have learned so much from you all and I cannot wait to see where we go from here!


Community Summer 2015 The Farm at Stonehill Volunteer

Season Five Arrives – Our Community Thrives!

After one of the snowiest winters on record, the promised and long-awaited spring arrived.  As the last of the ice and snow melted away in early April, I looked out at the fields and tried to envision what our fifth season would offer.

Zuri enjoys a sunny spring day at The Farm on April 15th - the fields finally in view after feet of snow melt away.
Zuri enjoys a sunny spring day at The Farm on April 15th – the fields finally in view after feet of snow melt away.

Every year, the fields wake up and transform – via the help of volunteers and now, our summer farmers – into neat, and colorful rows of vegetables and flowers – but what will this year bring?

Tulips brightened up The Farm early on as we await the reds of tomatoes, the yellows of summer squash, and the deep green of cucumbers.
Tulips brightened up The Farm early on as we await the reds of tomatoes, the yellows of summer squash, and the deep green of cucumbers.


As our fifth season begins, I am keenly aware of all of the people who lend a hand at The Farm and I am filled with gratitude for their enthusiastic support!  Here are just a few key relationships that I’d like to highlight as our fifth season shifts into high gear:

For farming advice or to get help with soil tillage I know that I can always turn to our friends at Langwater Farm.

All it takes is a quick call up the street to Kevin or Kate O’Dwyer to set up visits from members of their crew to either arrange for some chisel plowing to help maintain soil health, or to lay plastic beds for full season crops like tomatoes and flowers.

Jim Lawrence from Langwater Farm chisel plows our field on April 23rd.
Jim Lawrence from Langwater Farm chisel plows our field on April 23rd.

It is important to vary the depth of tillage in our fields in order to avoid creating “hard pan” conditions at 6 inches – the depth that our rototiller reaches.

The tines of the Chisel Plow go down about 12-14 inches.
The tines of the Chisel Plow go down about 12-14 inches.

The plastic mulch is laid with a line of drip tape which helps us provide a consistent amount of moisture to crops like tomatoes, peppers, onions, flowers, eggplants, cucumbers, zucchini, and summer squash.  These beds have been especially important this summer with the warm and dry conditions we have been experiencing.

Justin Clark of Langwater Farm works with me on May 4th to lay out plastic mulch beds.
Justin Clark of Langwater Farm works with me on May 4th to lay out plastic mulch beds.


Spring is a time of new life, and it is always exciting to welcome the youngest members of our community to The Farm.  Since the first season at The Farm, we have worked very closely with Beth Collins at My Brother’s Keeper to distribute our produce via their 84 weekly home deliveries.  As our first greens started to come out of Hoophouse #2 this spring, Beth visited us with her son Teddy to chat about how we can continue to grow desirable and delicious vegetables for the clients of My Brother’s Keeper.

Beth and Teddy Collins visit The Farm on April 28th to discuss production and delivery goals for the season.
Beth and Teddy Collins visit The Farm on April 28th to discuss production and delivery goals for the season.

Lettuce, tomatoes, cucumbers, and pumpkins are some of the most popular veggies, and we look forward to donating them as the season unfolds.


The Farm also serves as a living classroom for faculty and students at Stonehill College.  Some of these projects have been growing with us for years – you might remember posts about Father Steve Wilbricht’s grapes for his Sacraments course, and the honeybee project led by Devin Ingersoll (2014) and Jess Lantos (2014).

father steve grapes2
Father Steve Wilbricht visits on May 20th to prune and feed his Concord and Niagara grapes.


Our bees survived the winter and are more productive than ever!
Our bees survived the winter and are more productive than ever! The folks from Best Bees of Boston visit us monthly to give us updates on their productivity and health.

This spring, a number of students worked on independent research projects with me at The Farm to see projects they had started last summer or during the their sustainable agriculture course in the fall to fruition.  They ranged from permaculture gardens at The Farm and on campus to biochar plots, from edible forest gardens to calculating real food in our dining commons, and from studies on soil health to towergardens.  The energy that these students bring to their projects at The Farm is inspiring and is what keeps us strong, vibrant, and productive!  Here are images from just a few of the projects to give you a sense of the positive energy that the students bring to their work – a key ingredient to their success.


Christine Moodie (2015) and Zuri planting strawberries in the on campus permacutlure garden near Amesbury.
Christine Moodie (2015) and Zuri planting strawberries in the on campus permacutlure garden near Amesbury.
Christine plants Garden of Eden Pole Beans in a Three Sisters Plot in the permaculture garden at The Farm.
Christine plants Garden of Eden Pole Beans in a Three Sisters Plot in the permaculture garden at The Farm.


Colin Walker (2015) (left) gets a hand from Melissa Mardo (2017) setting up his biochar test plots.
Colin Walker (2015) (left) gets a hand from Melissa Mardo (2017) setting up his biochar test plots.


Hayley Bibaud (2017) plants a peach tree in the edible forest garden she created in the northeast corner of The Farm.
Hayley Bibaud (2017) plants a peach tree in the edible forest garden she created in the northeast corner of The Farm.


e and a towergarden
Ellen Edgerton (2017) and Abby Bongaarts (2015) offer a smoothie making workshop at in the Atrium at Shields with kale produced on the Tower Garden.


Melissa Mardo (2017), also serving as a summer farmer this season, started to calculate how much Real Food (local, sustainably, fairly traded or humanely raised) food Stonehill currently purchases (second from right in the back row).
Melissa Mardo (2017), also serving as a summer farmer this season, started to calculate how much Real Food (local, sustainably, fairly traded or humanely raised) food Stonehill currently purchases (second from right in the back row).


Another important relationship to highlight is that of our farm as a home to biodiversity – including native pollinators, toads, honeybees from our Best Bees of Boston hive, and our killdeer families.  We strive to create a farm that is as an agroecosystem an ecosystem under sustainable agricultural management that is both an ecosystem unto itself and connected to the surrounding ecosystem.  As such, I am always thrilled to see the killdeer come back every year and to watch them produce healthy broods.  This year we think our pair is so pleased with our farm as a home that they are having 2 broods – 4 nestlings hatched on May 11th, and there are currently 3 eggs in a row of onions.

A killdeer parent actively protects her eggs in early May.
A killdeer parent actively protects her eggs in early May.
Happy bees - hard at work on
Happy bees – hard at work on May 6th.


Last, but definitely not least, our student and staff volunteers make our farm what it is – one that grows  both vegetables and community.  Whether we are planting potatoes or delivering seedlings to community or school gardens in Brockton, it is more common than not for our crew to offer up a smile or two as they work.

Anna Tallmadge (2015) helps to hoe a row for potatoes on May 1st.
Anna Tallmadge (2015) helps to hoe a row for potatoes on May 1st.
Devin preps a few trays of seedlings to support some community gardens in Broctkon.
Devin preps a few trays of seedlings to support some community gardens in Broctkon.


As we enter our fifth season, I am looking forward to seeing all of the places that these strong and positive relationships can take us!

The fields are filling up with seedlings! Chris Landfield, one of our summer farmers, pauses to take it in with me after staking a couple of rows of sugar snap peas on May 27th.
The fields are filling up with seedlings! Chris Landfield (2016), one of our summer farmers, pauses to take it in with me after staking a couple of rows of sugar snap peas on May 27th.


Three new born killdeer chicks start out life at The Farm at Stonehill.
Three newly hatched Killdeer chicks start out life at The Farm at Stonehill.
Community Fall 2014 Reflections The Farm at Stonehill Volunteer

The Fall: Blessings, Visitors and Projects Abound

It has been a productive and delicious fall at The Farm!  Thanks to a crew of dedicated volunteers and students studying Sustainable Agriculture and Permaculture our farm is far from sleepy.

photo of farm visitors on nov 11
Ryan, now enrolled at the Coast Guard, visits us and Stonehill friends Jeremy and Marc at The Farm on November 11th.

Though we do not have as many active projects out in the fields these days, Devin and I can often be found checking on our crops in the hoophouses or walking Zuri on the land.

photo zuri is still working hard - on nov 11th looking for field mice
Zuri is never takes a day off – pictured here searching for mice in our spools of drip tape.

On October 24th, we hosted the Blessing of Hoophouse #2 to thank the Class of 1964 for their gift, which covered construction costs of the structure.  This hoophouse is truly a blessing to us – as it has already allowed us to extend the growing season of crops like cherry tomatoes and currently houses spinach and other hardy greens.

pic of Andrew and Colin, farmers and members of the Class of 2015 join in to thank the Class of 1964 for their class gift of Hoophouse #2.
Andrew and Colin, farmers and members of the Class of 2015 join in to thank the Class of 1964 for their class gift of Hoophouse #2.

Members of the Class of 1964 were present on October 24th to witness Father Jim Lies’s blessing of the hoophouse and to hear Devin speak about the benefits of structures like hoophouses.  We are excited about the addition of this growing structure!

photo of Kim and Devin help out at the Blessing of Hoophouse #2 as we thank the class of 1964 for their support - oct 24th.
Kim and Devin help out at the Blessing of Hoophouse #2 as we thank the class of 1964 for their support on October 24th.

This second hoophouse, measuring 30′ x 48′, dwarfs our original (and still very much beloved 18′ x 48′ hoophouse) offers a nutrient rich floor where we will plant cucumbers and tomatoes earlier that we can in the fields next season.  Thus, this structure will help us to make more delicious produce available to our partners for more months of the year!

photo of A view of the farm from the northeast corner on November 13th.
A view of the farm from the northeast corner on November 13th.

The fields are still producing a few hearty greens like kale, baby broccoli and carrots, but most of the land has a nice coat of cover crops like hairy vetch and oats to help fix nitrogen and add organic material to the soils,  respectively.

photo of Yum - local salad on November 15th
Salad from our fields on November 15th.

One of my favorite crops – High Mowing Mesclun Mix – was still producing flavorful greens in mid-November, which I dressed up with our own carrots and a few chunks of Honey Crisp apples from Brookdale Fruit Farm to create a refreshing salad.

photo of Check out the root nodules on the hairy vetch plants - containing a bacteria called rhyzobium that helps to fix nitrogen.
Check out the root nodules on the hairy vetch – containing rhizobium bacteria that fixes nitrogen in our soil to make it available to our crops next spring.

In the hoophouses you can see that a number of crops have already benefited from the slightly warmer temperatures the plastic walls offer.

2 oct 20th
Tomatoes harvested on October 20th from Hoophouse #2.


photo of Spinach growing along in Hoophouse #2 on November 10th.
Spinach growing along in Hoophouse #2 in December.


Though our harvests are lighter, we are keeping busy working on projects like building a herb spiral in our permaculture garden on campus – next to Amesbury in the Senior courts – and planting perennials like pear and peach trees, raspberries and blackberries, and hardy kiwis on campus and at The Farm!

picture oDevin, Sean and Christine "harvest" rocks from a pile of field stones at Langwater Farm.
Devin, Sean and Colin “harvest” rocks from a pile of field stones at Langwater Farm.

Langwater Farm was kind enough to allow us to take a few field stones from their pile next to their rt. 138 fields for our herb spiral project.

photo of Christine Moodie arranges the first stones in the herb spiral.
Christine Moodie, Class of 2015, arranges the first stones in the herb spiral.

Projects like this are fun because they offer our students the opportunity to work on farm projects on the main campus.  It is our hope that this garden will serve to produce vegetables and fruit for our campus community and raise awareness about The Farm and how they can get become (or stay) involved.

photo oJeremy, Danielle G., Sean, Christine and Danielle W. - all members of the Sustainable Agriculture class - pitch in to construct our herb spiral on campus.
Jeremy, Danielle G., Sean, Christine and Danielle W. – all members of the Sustainable Agriculture class – pitch in to construct our herb spiral on campus.

The fall/winter is a good time to build growing structures like the herb spirals and is also an excellent time to plan our permaculture gardens and to plant a number of perennials.

photo of Sean (left) and Christine (right), 2 students participating in a Permaculture Directed Study this fall join me and Devin (center) at Massasoit College where we were given a number of perennials including raspberries, mint, and jerusalem artichokes.
Sean (left) and Christine (right), 2 students participating in a Permaculture Directed Study this fall join me and Devin (center) at Massasoit College where we were given a number of perennials including raspberries, mint, and Jerusalem artichokes by Melanie, Professor of Environmental Sciences and manager of campus permaculture and native garden plots.

We spent some time in November planting Dwarf Chojuro Asian Pear and Dwarf Gala Peach Trees, Auburn Homestead Chestnut Trees, 3 different varieties of Blackberries, Koralle Ligonberries, and Issai Hardy Kiwi from Stark Brothers and Raspberries, Mint, and Jerusalem Artichokes from our partners at Massasoit College on campus…

photo of Christine plants a Asian Pear Tree on campus.
Christine plants a Chojuro Asian Pear Tree on campus.

…at The Farm…

photo of Christine plants a Homestead Auburn Chestnut tree at The Farm.
Christine plants a Homestead Auburn Chestnut tree at The Farm.

…in our Apple Orchard…

photo of Devin and Christine plant a couple of pear trees out in our apple orchard.
Devin and Christine plant a couple of Chojuro Asian Pear trees out in our apple orchard.

…and in our permaculture garden at The Farm.

photo of Christine and Devin plant a number of blackberries in our permaculture garden at The Farm.
Christine and Devin plant a number of blackberries in our permaculture garden at The Farm.


Other projects include getting to know our Best Bees bee keepers. Devin and I visited them at their headquarters in Boston to learn how to extract honey and get the inside scoop on their research projects.

photo of Alia, a beekeeper with Best Bees harvests some honey from our hive on October 29th.
Alia, a beekeeper with Best Bees, holds up a frame with honey they can harvest for us from our hive October 29th.

We were overjoyed to learn that our bees had been productive enough to share some of their bounty with us!

photo of extracting honey #1
First you have to take off the protective wax covering up the honey.


photo of Devin spinning out some honey!
Then you have to extract it by spinning it – Devin tries this out!

The results are beautiful and delicious!

photo of our honey in a jar

We are happy to report that our honey flew of the shelves during a find raiser.  We sold 3 oz jars for $10/jar and all of it was purchased within one day of posting an advertisement on our Facebook and sharing an email about the honey with our Stonehill community.  We hope to be able to share more of this amber treat with more folks next year.


Meanwhile, back at the ranch – well, Farmhouse – we are cooking up a new program called The Farmhouse Writing Fellows Program. Farmhouse Writing Fellows will be given dedicated writing space on the second floor of the Farmhouse to work on scholarly or pedagogical projects for the semester.

Five Faculty will be joining us this spring: Rachel Hirst, George Piggford, Megan Mitchell, Corey Dolgon, and Candice Smith-Corby.  We will be hosting Farmhouse Conversations every other Friday so that our fellows can share a bit about their work with the community.  We will share invitations via our weekly “This Week at The Farm” community emails and via our Facebook page and we hope to see you there!


You might be wondering where this mystical farmhouse is located! Don’t worry, we made a sign so that you will be sure to find us!

photo of first we had to choose the wood and sketch out the word
First we had to choose the wood and sketch out the letters.

I knew just the place to create such a sign: my parent’s home in Millerton, NY.  First we chose the right piece of cherry, before sketching out the letters, and then used a router to carve out the word and the little shovel icon.

photo of Jono Meigs, wood worker extraordinaire teaches me how to use the router.
Jono Meigs, wood worker extraordinaire, teaches me how to use the router.


photo of i tried it out..
Almost done!

After a few hours of work we had our sign!

photo of we had our sign
My Dad and I proudly display our sign!

Now you can find it hanging at the entrance of our Farmhouse: 411 Washington St.

photo of our sign
Our sign hanging up at the entrance to our farm offices and home to the Farmhouse Writing Fellow Program.


We look forward to your next visit to see us at The Farm or at The Farmhouse as we chip away at our long list of winter projects and order up seeds for our next growing season – which will start earlier now, thanks to Hoophouse #2!

photo of i tried it out..
Local sunset near Wheaton farm – one of our favorite places to walk with Zuri after a long day at The Farm.

Sending you warm wishes for a restful and rejuvenating holiday season!

~Bridget & Zuri