Veggies Available Now

Grown Right Here On The Farm

Farm Stand Hours:

Open 7 Days a Week

9am to 6pm 

Updated 7/22/16 PYO BLUEBERRIES!

Cucumbers Tomatoes
Blueberries Kale
Swiss Chard Sweet Onions
White, Red & Blue Potatoes Sprouting Broccoli
Golden Beets Summer Squash
Red Beets Salad Mix
Lettuce Zucchini
Pickling Cucumbers Cabbage

Heirloom Tomatoes 

Green &Wax Beans

Jalapeño & Pablano    Peppers


Green Peppers


We also stock local eggs, meat, milk, cream, honey, coffee, tea, maple syrup, and granola!



Field Report

CSA and Farm News 7/17-7/23

Posted by Andre Cantelmo :: Sunday, July 17 :: 5:21pm

If you did not get the fancy email through Mailchimp at the same time as this mail please unblock us from your spam or promotional folder. Thank!

CSA Week Seven 7/17-7/23

The blueberries have not looked this good in years. The crew put in a lot of time pruning this spring and Greg has set up a nice watering system that will keep the bushes in good shape going forward. We are not the only ones that have noticed. The birds are getting more then there share, as a matter of fact they are getting your share. We need to work together to get our share of the berries back. The best way to do this is to get more folks out in the patch. In past years we set it up so you could either get berries in your share or pick twice as much. This year we invite you to pick a season’s worth of berries all at once! This helps the farm in so many ways. First the berries will be picked instead of eaten. Our crew is finding it hard to stay ahead of them. Next, the more people that are in the patch the less birds will be. They don’t like sharing the space with you and will run away for the most part. Most importantly, this brings all of us together in the true spirt of CSA. You get to be out on the farm that you invested in, bringing in your share of the crop.

Peak berry season is three weeks long. Any time during these three weeks you may come and pick your berries. You can pick all three week’s worth at once if you like, this may come in handy for those coming from our remote sites. Of course you can pick more if you like and receive your CSA discount. Greg and I have made it a priority to include bird netting in next year’s budget. We estimate that the birds are getting 50% of the crop. Bird netting will go a long way towards assuring plenty of berries in future years shares. Thanks for your help and enjoy all the berries!

Why not time your berry picking with a free children's Garden Program with Abigail Langsner.  Abi is so excited to be combining her passion for teaching and farming in the Children’ Garden here at Heron Pond Farm. A graduate of the University of Vermont, she’s been teaching elementary school for eight years now and is currently a fourth grade teacher in Ipswich. Her love for farming grew from summers spent being a “farm kid” on her grandparents’ small fruit and vegetable farm in Georgetown, MA.  While it’s been awhile since she slid down a hay pile, she’ll always be a farm kid at heart. 
July 19th, 2016 1:00pm - 2:00pm July 23, 2016 9:00am-10:00am
The Buzz About Bees –Do you hear that buzz? It's a bee hard at work pollinating the plants in our garden. We'll learn why bees are so important for our gardens and even practice our own bee dance.
July 21st, 2016 9:00am - 10:00am July 23ed, 2016 1:00pm-2:00pm
Container Gardening– Bring your own container (a pot, clean yogurt container, old Tupperware, or even an old, too small rain boot will work). You'll learn how a seed grows, plant your own seeds, and bring them home to watch them grow. 

See You This Week!

(Makes 2 servings)

2 zucchini, shredded or “spiralized” using a vegetable spiralizer

¼ cup tahini (sesame paste)

¼ cup fresh lemon juice (about 2 lemons)

1 clove garlic, minced

⅛ teaspoon onion powder

¼ teaspoon sea salt

⅛ cup water or more for desired consistency

1 teaspoon honey

Shred or spiralize zucchini and place to the side.  If you prefer a warm meal, heat 1 tablespoon of oil in a pan over medium to high heat and add zucchini. Sauté for 2-3 minutes until soft. Remove from heat and place in a strainer.

Combine remaining ingredients in a small bowl and whisk with a fork. Add more water to thin the dressing, if desired. Top zucchini with dressing, toss, and serve.


Thank you Sarah George! Be sure to check out her site!

Heron Pond Farm - PlantID/Foraging Walks

and Food Preservation Workshops


Take a walk, have some fun, learn about edible plants.

Join Jan Wirth of   “Nettles & Knotweed” at Heron Pond Farm for a monthly Plant ID/Foraging Walk on the farm beginning Sunday, July 24.  Jan and local forager Rob Wolfe of Yellow Birch Herbs will lead a walk on the farm each month which will focus on identifying wild and not so wild edible and medicinal plants.

Plant ID/Foraging Walk – Sunday, July 24 from 10AM to Noon. $25

Our first walk will focus on mid-summer plants that are ready to harvest in July. Dress for a warm summer day; bring insect repellant and a water bottle. A wild snack and handouts will be provided. We will meet in the parking lot at the Heron Pond Farm farm stand.


Please call Jan Wirth at (207) 251-2333 to register for the walk or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page –



Always wanted to know more about preserving all the amazing produce from Heron Pond Farm and your CSA share?

Jan Wirth of “Nettles & Knotweed” is a University of Maine Cooperative Extension Master Food Preserver. She will teach a monthly food preservation class “The ABCs of Food Preservation” at the farm beginning Tuesday evening, July 26.


Food Preservation Workshop – Tuesday, July 26 from 6 – 9PM $35

This workshop is part of a monthly series “The ABCs of Food Preservation.” In this workshop we will discuss the basics of various methods of preserving the harvest using blueberries as our primary ingredient as they are currently ripe and abundant at the farm. Snacks and handouts will be provided. Workshops will be held at the Heron Pond Farm farm stand.


Come early and pick some blueberries from the U-Pick area next to the farm stand so you can re-create what you learn at the workshop when you get home. $3.50/lb.


Please call Jan Wirth at (207) 251-2333 to register for the workshop or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page –



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