We have established a six-acre permaculture farm on Pond Street in Hopkinton and have laid the foundation to grow nearly all our vegetarian foods locally and organically. Until the farm’s various “food forests” become highly productive, in approximately five years, we plan to source supplementary ingredients from other local farms we have started partnering with, as well as funding our farm's various pursuits through our growing microgreens operation.
Honey Nut Farm is working toward returning human food consumption to a more natural, safer, and healthier state, harvest to table in minutes, not days or weeks. Our ultimate goal manifests as a unique cross between a traditional CSA and a familiar meal kit service like Blue Apron, where our regenerative produce is organically grown and harvested moments before being packaged into a complete meal kit delivered to you right down the street. Our fresh food yields far more explosive flavors and even more importantly significantly elevated nutritional content.
Sections of the Farm
Nut Forest: In the early 1900’s, our land was a chestnut orchard dominated by trees towering at 120 feet tall and as wide as a car. These behemoths fed the Native American tribe living at the tributary of Whitehall Reservoir as well as thousands of deer and other wildlife. To assist the land in returning to its natural state, we have re-planted a section of the property with blight-resistant chestnut trees. Chestnut flour is both healthier and less allergenic than the wheat of our ancestors. Below the chestnuts, we have planted hazelnuts and other perennials that will provide cooking oils with exceptional smoke points for healthy eating regardless of grilling, roasting, or sautéing. In addition to its remarkable smoke point, hazelnut oil has the greatest percentage of monounsaturated fats, making it the all-around healthiest, safest and tastiest oil available for consumption today.
Fruit Forest: The west section of the farm has been established with diverse varieties of apple, pear, peach, cherry and apricot trees, which will be incorporated into delectable dried fruits, smoothies and other desserts. These fruit trees, planted following permaculture’s NAP principle, allow us to eliminate the need for pesticides, especially when combined with our goats eating the fallen fruit to eliminate worms. We also support a number of beehives on the property in close proximity to our fruit forests so that daily pollen feasts are simply a short buzz away.
Grain Belt: In the middle section of the farm, our grain belt includes millet, upland rice, and other nutritious grains. Our chickens graze in this section at select points during the year to indulge on the remnants of our harvests.
Mushrooms: We have kept some of the white pines that took over the landscape 90 years ago, after the chestnut blight. Under them we have inoculated oak logs with shitake mushrooms and grafted Korean pines onto white pine saplings that will supply fresh pine nuts for amazing pesto sauces.
Fruit Maze: On the east side, we have planted a fruit maze where children and adults can get lost in weeping mulberries, hardy kiwi, elderberries, Aronia berries, raspberries, black berries, American cranberries, gojis and myriad other varieties of berries sustainable in New England’s climate zone. Those berries not eaten off the vine will be transformed into delicious jams, jellies and sauces.
High Tunnel: With a grant from the USDA we have constructed a large high tunnel, enabling us to harvest produce year round, like spinach and arugula in the winter, and amazing tomatoes, eggplant, cucumbers and peppers in the summer.
Hügelkultur: With deeply buried tree trunks to hold water like sponges and provide nutrients through slow decomposition, our strawberries and other perennial vegetables like Egyptian walking onions, shallots, and medleys of herbs and spices need little to no watering.
Traditional Garden: Bordered by trellised grapes, our traditional annual garden produce will deliver fresh beans, brassicas, sweet potatoes, corn and so much more.
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