Swiss chard is a vibrant, nutrient-dense leafy green that deserves a regular place on your plate. Popular in Mediterranean cuisine and believed to have originated in Sicily, Swiss chard is both versatile in the kitchen and powerful in its health benefits. Whether you’re shopping at a farmers market or planning a weeknight meal, this leafy green offers flavor, flexibility, and nourishment.
Read MoreFew fruits say “summer” quite like strawberries. Sweet, juicy, and brilliantly red, strawberries are often the first berry of the season and a highlight of early summer eating. From fresh snacking to classic desserts and preserves, strawberries are as versatile as they are delicious. At Nourse Farm, pick-your-own strawberries offer the chance to enjoy this iconic fruit at peak flavor—straight from the field.
Read MoreRed currants may be small, but they deliver big flavor, beautiful color, and impressive nutrition. Long prized in Europe and increasingly rediscovered by American home cooks and bakers, these glossy red berries are a seasonal favorite for jams, desserts, sauces, and fresh eating. At Nourse Farm, pick-your-own red currants give visitors a chance to harvest this specialty berry at peak freshness—something that’s hard to find in grocery stores.
Read MoreEstablished in 1722, Nourse Farm stands as the oldest continuously operated farm in Westborough, Massachusetts—an enduring symbol of resilience, innovation, and family farming tradition. Owned and operated by eight generations of the Nourse family, the farm’s story is deeply intertwined with early American history, the Salem Witch Trials, and the evolution of agriculture in New England. Today, Nourse Farm remains a living link between the past, present, and future of local farming.
Read MoreWhen vegetables are fermented, their nutrients often become easier for the body to digest and absorb. A classic example is cabbage: when fermented into sauerkraut, the body absorbs vitamin C more efficiently than from raw cabbage. Fermentation also transforms the taste and texture of foods, creating complex flavors while delivering health benefits.
Read MoreBlueberries are more than a summertime favorite—they are a nutritional powerhouse, a symbol of long-term agricultural stewardship, and one of the few fruits truly native to North America. As the second most popular berry in the United States, blueberries hold a unique place in both our diets and our agricultural history.
Read MoreFew fruits capture the flavor of summer quite like raspberries. Bright, tender, and bursting with sweet-tart flavor, raspberries are a seasonal favorite for fresh eating, baking, and preserving. Beyond their taste, these delicate berries carry a long agricultural history and offer impressive health benefits—making them one of the most cherished fruits of the growing season.
Read MoreDiscover why market-style CSAs are growing in popularity and how Nourse Farm’s flexible, point-based CSA offers choice, freshness, and a deeper connection to local farming. Research from food systems studies and extension services shows that: Choice-based CSAs report higher member retention than fixed-box models; Food waste is reduced when members select only what they will use; Members report greater satisfaction and perceived value.
Read MoreWhen it comes to eating real food, it’s simple. Focus on eating more from planet Earth and less from a prepackaged box. As another dietitian, Kate Rountree, RDN, LDN espouses, “Eat from the ground up, not the box down (or out).” Here are practical tips for starting your own real food revolution (in honor of our esteemed Patriots after all).
Read MoreDid you know that in addition to Valentine’s Day, the month of February also includes National Heart Health Month?! Well, if this is new info for you, no worries...you can still share the love! Here’s a little inspiration and education on why reducing sugar intake is important not only for a healthy body, but also a healthy heart.
Read MoreThanks to my summer spent working at Nourse Farm I'm a bit disappointed by the approach of Labor Day weekend. This date signifies my transition from the comfort of a kitchen to the confinement of a microwave, as my only means to cook meals.
Read MoreWe wanted to take a moment and highlight a few of the ways in which Nourse Farm works to reduce plastic consumption including using glass jars and labels, reusable bags and containers, and paper bags in the farm store.
Read MoreMy first day of work at Nourse Farm I went on a farm tour with Catherine. I quickly fell in love with the vast, rolling hills and scenic views. When I was first hired, I was working as a CSA intern, helping to run the weekly farm share pick-up.
Read MoreNourse Farm in Westborough will be hosting a Farm Heritage Day, coinciding with the strawberry season, on Saturday, June 17th from 10am to 4pm as one of the Town of Westborough 300th anniversary events. Since 1722, the Nourse family has been farming through eight generations, for 295 years, utilizing agricultural methods and technology that have marked the decades of farming in Massachusetts.
Read MoreThe 2017 theme, Environmental & Climate Literacy, challenges us all to foster a global citizenry who understand and act to protect and preserve our world. Using the “think globally, act locally” approach, Nourse Farm led local food system discussions and demonstrations at Armstrong Elementary School.
Read MoreCan you feel it—Spring that is? Maybe not yet...especially given the snowfall. But while we wait for its full arrival on March 20, there’s cause for pause as we recognize some of March’s special milestones: National Ag Day, World Water Day and National Nutrition Month.
Read MoreValentine’s Day is usually a top identifier for the month of February—chocolate, greeting cards, flowers—all symbols of how one can “show the love”, right? Well, what if we broadened our scope for the year’s shortest month and considered other February happenings (Heart Health, CSA Day) that in their own way express similar sentiment.
Read MoreGreen leaves, red berries, orange pumpkins, yellow corn, brown cows...these living things create my office backdrop. As a RDN working on a farm, this view provides me with much food for thought. It also inspires nutrition education activities that showcase the link between food and nutrition, farm and fork.
Read MoreOn Thursday nights at my house we have “Pasta Night.” These nights are fun since I LOVE PASTA (like any Italian), but it can get repetitive. So, I decided to mix things up, or maybe I should say, “twist” things up and introduced a new, yet familiar and delicious entrée reminiscent of pasta. The entrée I made for my family was spiralized zucchini with garlic and olive oil sauce, yum! And it was a hit!
Read MoreWe believe that it is our responsibility to support you to incorporate more fresh fruits and vegetables on your plate or in your bowl every day.
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