About the Farm
Nestled on Punkatasset Hill in Concord, Massachusetts, Hutchins Farm stands as one of the oldest and largest certified organic vegetable and fruit operations in the state. The land has nurtured farmers for thousands of years, from the Massachusett, Pawtucket, and Nipmuc peoples who cultivated these fields for centuries, to the colonial designation as farmland as early as 1775. The farm's modern story began in 1895 when Charles Hutchins, a retiring minister from Medford, purchased the property and established what was originally known as Punkatasset Farm, a thriving dairy operation that shipped milk into Boston by horse and cart.
The farming legacy passed through generations, evolving with each steward of the land. Charles' son Gordon, a high school teacher turned Cornell School of Agriculture graduate, took over in 1912 and diversified the operation with nearly 50 acres of apple orchards and 12 acres of asparagus. After a brief hiatus in commercial farming during the 1950s, the farm found new life in 1973 when Gordon's grandson, Gordon Bemis, began Hutchins Farm as a large market garden, driven by his passion for ecology and organic agriculture. His brother John joined him in 1975, and together they built the foundation of today's operation, committed from the beginning to organic practices that defied conventional farming wisdom of the time.
Today, Hutchins Farm actively cultivates over 40 acres of vegetables, about an acre of small fruit, 4 acres of apples, and about a half acre of cut flowers across their 63-acre main farm and additional rented parcels. The farm has been owned and operated by the same family since 1895, with current joint management by Liza Bemis and Farm Manager Brian Cramer, who took over daily operations in 2005. Their mission reflects a profound respect for the land, their workers, and their community, emphasizing sustainable practices that serve the larger communities to which they belong. They sell their certified organic produce directly to consumers at their seasonal farmstand, three weekly farmers' markets, and to select local restaurants, while donating unsold produce to local charities including Rosie's Place, Food for Free, and the Boston Area Gleaners.
Nestled on Punkatasset Hill in Concord, Massachusetts, Hutchins Farm stands as one of the oldest and largest certified organic vegetable and fruit operations in the state. The land has nurtured farmers for thousands of years, from the Massachusett, Pawtucket, and Nipmuc peoples who cultivated these fields for centuries, to the colonial designation as farmland as early as 1775. The farm's modern story began in 1895 when Charles Hutchins, a retiring minister from Medford, purchased the property and established what was originally known as Punkatasset Farm, a thriving dairy operation that shipped milk into Boston by horse and cart.
The farming legacy passed through generations, evolving with each steward of the land. Charles' son Gordon, a high school teacher turned Cornell School of Agriculture graduate, took over in 1912 and diversified the operation with nearly 50 acres of apple orchards and 12 acres of asparagus. After a brief hiatus in commercial farming during the 1950s, the farm found new life in 1973 when Gordon's grandson, Gordon Bemis, began Hutchins Farm as a large market garden, driven by his passion for ecology and organic agriculture. His brother John joined him in 1975, and together they built the foundation of today's operation, committed from the beginning to organic practices that defied conventional farming wisdom of the time.
Today, Hutchins Farm actively cultivates over 40 acres of vegetables, about an acre of small fruit, 4 acres of apples, and about a half acre of cut flowers across their 63-acre main farm and additional rented parcels. The farm has been owned and operated by the same family since 1895, with current joint management by Liza Bemis and Farm Manager Brian Cramer, who took over daily operations in 2005. Their mission reflects a profound respect for the land, their workers, and their community, emphasizing sustainable practices that serve the larger communities to which they belong. They sell their certified organic produce directly to consumers at their seasonal farmstand, three weekly farmers' markets, and to select local restaurants, while donating unsold produce to local charities including Rosie's Place, Food for Free, and the Boston Area Gleaners.
Type of Foods Inside
Vegetables
- vegetables (over 40 acres cultivated)
Fruit
- small fruit (about an acre)
- apples (4 acres)
Pantry/Other
- cut flowers (about a half acre)
Vegetables
- vegetables (over 40 acres cultivated)
Fruit
- small fruit (about an acre)
- apples (4 acres)
Pantry/Other
- cut flowers (about a half acre)
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