Celebrate raspberry season at Nourse Farm with our new Raspberry Donut Dip, pick-your-own raspberries, fresh bakery treats, and summer family fun in Westborough, MA.
Read MorePerennial crops like asparagus, blueberries, rhubarb, peaches, raspberries, blackberries, and currants do more than produce delicious harvests year after year — they help protect soil, support pollinators, and strengthen sustainable farming systems. Discover why perennial agriculture plays such an important role at Nourse Farm and why these long-term plantings matter for the future of farming.
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 MoreWe are Hayley and Michelle, two dietetic interns from Framingham State University assigned to Nourse Farm as part of our 1,200-hour internship to become Registered Dietitians. We have spent approximately two months here in order to better understand the connections between farm, food, and nutrition. Here are some of the experiences we wanted to personally share with you:
Read MoreIn order to become a registered dietitian/nutritionist, all interns complete a community-based rotation as a key part of their experiential learning (1200 hours of supervised practice). This segment of the internship provides the opportunity for future dietitians to link elements of their medical nutrition therapy and food service rotations with the larger food system through public health and nutrition education interventions.
Read MoreWith warmer temperatures this week, the killdeer chirping, five calves running around the farm, and green leaves in contrast to brown soil, it certainly seems as though spring has arrived at Nourse Farm.
Read MoreFood Day is a an initiative created by the Center for Science in the Public Interest (CSPI) as a way to inspire individuals and communities throughout the United States to change our diets and our food policies by addressing food-related issues at our local, state and national levels.
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