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  • Posted by Ryan in Theme Additions on September 30, 2015

    apple pie contest sign up


    Bring in your home-cooked apple pie and our local celebrity judges will taste and evaluate it! Please provide your recipe and most importantly, which varieties of apples are included. Pre-registration (required) and pay attention to the very few rules below!

    Apple Pie Contest Rules:


    Saturday October 17th @ 11am

    1. Bring in your home-cooked apple pie and our local celebrity judges will taste and evaluate it! Please provide your recipe and, most importantly, which varieties of apples are included. 


      1. Only one pie per entry
      2. Pie must be 8” or more in diameter
      3. Apples must be purchased at Volante Farms
      4. Contestant must provide recipe for filling and crust with apple varieties listed
      5. Pie must be at Volante Farms by 10:45 AM!



      1st Place: Over $150 in Gift Cards!

      2nd Place: Over $75 in Gift Cards!

      Each participant will receive a 10% coupon

      good for that day!

    To enter register here or with any of our cashiers in the farmstand:

    Name (required)

    Phone (required)

    Email Address

    Please note, you will NOT get a confirmation email once you register, just be here by 10:45AM on the 17th! Thanks!

    For inspiration look at the recaps and recipes from previous years:

    Apple Pie Contest Archives


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    Posted by Ryan in Theme Additions on August 20, 2015

    farmtrioVolante Farms Story Request

    As Volante Farms approaches its 100th anniversary, we are looking for your story about the farm and your memories and special moments here. Perhaps it is a favorite recipe you wait to make with our produce, or an annual tree buying tradition at the holidays, or even just one great story about spending time here with your family over the years. Maybe you remember the Newton farm, or worked with Ferdinand and Eugenio once they moved to Needham, or are a recent arrival to the area and our new farmstand, greenhouse, deli, ice cream stand and more.

    Whatever your connection, we are hoping you will share your stories, photos, anecdotes with us and in turn let us compile them with some of our own favorites to celebrate our centennial year. If you know someone who might have something to share about our farm and their history with it, please spread the word!

    We are hoping to hear from current and past employees, family members, customers, community residents and leaders. Really anyone who has a fondness or appreciation for Volante Farms, the Volante Family, and our hundred years as part of the metro west community.

    Thank you so much for your time. If you have additional information to share, including photos, videos, or anything you think we would like to have as part of our archive you can also submit it to us in person at the farm or via email at anytime to

    Submissions to us will be managed according to the permissions set forth on our submission permission page here:

    Contact us with any questions you have about this project.

    Direct any and all correspondence to Teri or Ryan at Volante Farms

    292 Forest St Needham MA 02492                                                                                                               781-444-2351 x 116


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    Posted by Ryan in Theme Additions on August 18, 2015

    02-DSC_0287scan0002We couldn’t have asked for a nicer evening for last week’s final Dinner in the Field for the season. The sky was perfect, the temp just a little more than warm, and the humidity of a few weeks ago was a distant memory.

    This menu was really spectacular as well, with much thanks to the products and help from New England Charcuterie of Waltham and Coastal Vineyards of South Dartmouth.


    If you attended any of our dinners this summer, thank you so much, we really appreciate the support and hope you enjoyed yourselves. If like so many people, you didn’t make it off the waitlist this year, we hope you’ll be able to join us next season.


    Don’t forget we usually release dates and tickets in early May and those of you on the email list will be the first to know!01-DSC_0285






    New England Charcuterie’s mobile smoker kept the Wagyu brisket going all afternoon and added a nice bit of flair to the decoration.


    Pickled Homegrown vegetables abound on our chacuterie side plate. Cucumbers are joined by a host of flavors: radish, kohlrabi, squash and more! House made nasturtium mustard and sage flower jelly complete the platter.


    Moody’s New England Charcuterie Platter included a velvety foie gras as well as some delectable salamis.



    An appetizer trio for the next course offered some very unique tastes, including a pork pop-tart, a rueben fritter and a corn cake with jalapeno sausage and peach mostarda.


    Coastal Vineyards Cranberry Sunset, a true New England rose.


    The last hour of Moody’s 52 hour brisket turning in the smoker.


    Corn & Bean salad with Thai basil dressing.


    Mixed lettuce with homemade peperonata vinaigrette and Nasturtium blossoms



    Classic heirloom tomatoes with mozzarella, on a bed of arugula and purslane



    Double ricotta stuffed Kale Pasta with caponata


    Wagyu Brisket served over southern style vegetables


    Chocolate and red beet velvet cake with goat cream cheese frosting and candied chioggia beets.


    Thanks again to our local partners who made this dinner possible: NewEngland Charcuterie/ Moody’s Deli, SunnyCrest Orchards, Four Star Farm, Carr’s Ciderhouse, We Grow Microgreens, & Coastal Vineyards.

    See you next year!

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    Posted by Ryan in Theme Additions on August 2, 2015


    Join us for Farm Field Day this Saturday. We are going to try something new this year with an edible tour of the fields. Field Manager, Ryan, will lead the walking tour from the farmstand at noon, with stops through the field at the various crops currently being harvested at this one of our three fields. At each stop we will discuss how we grow at Volantes and then taste one of the dishes our kitchen crew has made from the produce.

    The tour is free, just meet at the farmstand at noon on Saturday.

    Posted by Ryan in Theme Additions on August 1, 2015

    DSC_0201Well something new happened last night. after years of luck we were hit by threats of severe weather and enough rain to make outdoor dining uncomfortable. So after careful consideration we decided to move the entire event indoors. We unfortunately had to close an hour early, with apologies to our inconvenienced customers, and postponed the dinner by 30 minutes to allow us time to clear out the farm stand and get it spruced up for the party.DSC_0223


    scan0001This allowed for some new opportunities though, like a lovely wine and cheese reception in the Greenhouse amid the flowers and with views of the damp field which allowed the guests to wait comfortably, though humidly, while we put the finishing touches on the inside.

    Additionally, as this was one of the most hot and humid days we’ve experienced this summer, the air conditioning of the farmstand actually provided a welcome respite. So while it wasn’t quite what we had in mind, everyone had a very nice time and it was certainly more comfortable than we would have been out in the storm! But on to the food:

    Chef Todd and his team put together another fantastic meal overflowing with inspiration and flavors. Highlights included eggs and meat from our local partner Feather Brook Farms and excellent wine pairings courtesy of Atlantic Importing. Some of the most successful dishes of the night will certainly be reimagined for our store shelves over the next weeks, so keep an eye out. And also here is hoping this season’s last dinner, on August 13th, sees better weather all around so we can show off our fields again.


    Rabbit Hand Pie with Hoppin’ John and Carrot Tops


    Scallion Pancake with Apricot Glazed Chicken Kale Polenta with Beets and Nasturtium Mustard


    More Than Three Bean Salad topped with cured Duck Egg and Microgreens


    Summer Vegetable Salad; Pickled, Raw, & Cooked


    Sweet Corn tamales, wrapped in Chard and smoked black bean salsa


    Tad Thai- Feather Brook Farms Pork and Egg with herbs and lime


    SunnyCrest Peach Strudel with Homegrown blueberries/sauce, and Crescent Ridge Maple Walnut ice cream


    The kitchen staff hard at work in their makeshift prep space. More cramped quarters than we are used to, but still able to turn out some delicious food.


    Posted by Ryan in Theme Additions on July 18, 2015


    What a perfect way to start our Dinner in the Field series for 2015 on Thursday evening. The weather was absolutely perfect, not a cloud in the sky and low humidity. A majority of our guests were joining us for the first time and we tried to show them a good time. Many thanks to Island Creek Oysters and Charles Smith Wines for sharing their time and tasty  oysters and wines with us as well as our other local partners whose products were featured in this evening’s dinner alongside our extensive list of HOMEGROWN produce. See the full menu and more photos below and keep an eye on the cooler in the farmstand as some of the standouts from the dinner are reinvented as take-away options for your own farm-to-table dinners this week.


    scanDSC_0002 DSC_0005 DSC_0010 DSC_0012 DSC_0039  DSC_0040

    Island Creek Oysters from Duxbury paired with Nasturtium Mignonette and a Cucumber Lemon Verbena Granita

    DSC_0091   DSC_0079DSC_0076

    Clockwise from left: Roasted Beet Tart, English Pea Cake  with Salmon Bacon, & Karrot  KrautDSC_0084  DSC_0119Kale & Quinoa Salad with Charred Scallion Ranch and Appley Red Cabbage & Seared Radish

    DSC_0018          DSC_0106   DSC_0112 DSC_0124 DSC_0142 DSC_0161

    Lemongrass Grilled Beef, Stuffed Collards, Cucumber Peanut Relish and Celtuce

    DSC_0162 DSC_0172 DSC_0174 DSC_0176 DSC_0180 DSC_0183

    Berry Rhubarb Mousse with Candied Lavender and Greek Basil

    DSC_0187 DSC_0188 DITF pano

    Posted by Ryan in Theme Additions on June 24, 2015


    Happy Fourth of July weekend!

    The Farmstand will close early on the 3rd at 6 pm and we will see you again on Monday the 6th at 8 am.

    The Ice Cream Stand will stay open til 9 on the 3rd and be closed the 4th and 5th as well.

    Thanks for a great first half of the season!

    Posted by Ryan in Theme Additions on June 23, 2015

    Tuesday show cancelled due to rain: rescheduled for Wednesday Night 7:30 pm– Thank You !Volante Farms Flyer JPEG

    FREE Jazz Concert!

    Wednesday June 24th from 7:30-9pm


    Echoes Quartet is a fabulous group of young musicians, one of whom hails from Wellesley! The jazz group found its roots at Oberlin College and is touring down the east coast this summer.

    Come grab an ice cream cone, pull up a chair al fresco, and enjoy some summer jazz music on our patio.

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    Posted by Ryan in Theme Additions on June 10, 2015

    Saturday June 13, 11 am – 4 pmEat-Local

    Join us as we celebrate our annual Customer Appreciation Day this Saturday, June 13 from 11-4 with dozens of our local vendors and food artisans. Come talk to the people who make the special food we sell alongside our homegrown produce. Meet them, sample their food and learn the stories behind them and why we not only think Local is Best but that these products  are the cream of the ever growing crop.

    Just a few of the people we are expecting to be on hand include:

    Ogusky Ceramics
    Black River Meats
    High Lawn Dairy
    Revitalive Juice
    Chica de Gallo
    New England Charcuterie
    Apotheker’s Chocolate
    La Nina Tortillas
    OWL Energy Bars
    Mccrea’s Caramels
    Bruce Cost Ginger Ale
    Starlight Creatives Cookies
    Pure Gold Granola
    Bisousweet Bakery
    Beth’s Chocolates
    Chilly Cow Custard
    Feather Brook Farms
    Our Favorite Dressings
    Spindrift Soda
    American Stonecraft
    Venus Crackers
    Alex’s Ugly Sauce
    White Lion BakingWe Grow Microgreens

    And likely many more! So stop in this Saturday and visit with us and a few of our favorite local partners.

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    Posted by Ryan in Theme Additions on April 23, 2015


     All Seats have sold out to all three dinners. There is a waiting list for cancellations. Clicking the date below will take you to the event page and allow you to sign up for the waiting list for that event. Additionally, please consider signing up for our weekly email, either at the top of our website or from our contacts page, this is the best way to find out about ticket sales first for all of our events. 

    All seats are $125 eachjuly 16 ticketsjuly 30 tickets

    aug 13 tickets

    Menu Update: the July 16th dinner will feature Charles Smith wines from Washington State and Island Creek Oysters from Duxbury MA.

    Join us in the field at Volante Farms for one or several in our series of Dinners in the Field. These multi course meals celebrate the bounty of our fresh picked homegrown produce and the creativity of our chef and kitchen crew for an enchanting al fresco evening.

    The menu is usually developed the week of with an emphasis on including the most variety of fresh produce as possible, in unique and extravagant dishes and paired with fine wines. The meal itself is casual and served on compostable dinnerware. Please wear sensible shoes for traversing the gravel path.


    Notes & Cancellations:

    • Dinners are rain or shine. In the event of inclimate weather we will move the dinner into our large glass greenhouse overlooking the field, or an alternate location on the farm, as deemed necessary.
    • If you need to cancel please contact us 48 hours in advance of event so we can offer seats to the waitlist and offer you a refund.
    • Seating is family style at tables of 8. If there is a party you would like to be seated with, please contact us in advance of the dinner and we will do our best to accomodate your request. Likewise, contact us with accesibility concerns as the path to the field is gravel.
    • For allergy concerns please contact us directly in advance of the dinner.
    • For seating, allergy, and other information direct inquireies to