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:
APPLE PIE BAKING CONTEST
Saturday October 17th @ 11am
Each participant will receive a 10% coupon
good for that day!
To enter register here or with any of our cashiers in the farmstand:
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:
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 VolanteFarms100@gmail.com.
Submissions to us will be managed according to the permissions set forth on our submission permission page here: http://volantefarms.com/100waiver/
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 volantefarms.com
firstname.lastname@example.org 781-444-2351 x 116
We 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.
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!
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!
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.
Well 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.
This 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.
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.
Island Creek Oysters from Duxbury paired with Nasturtium Mignonette and a Cucumber Lemon Verbena Granita
Clockwise from left: Roasted Beet Tart, English Pea Cake with Salmon Bacon, & Karrot Kraut Kale & Quinoa Salad with Charred Scallion Ranch and Appley Red Cabbage & Seared Radish
Lemongrass Grilled Beef, Stuffed Collards, Cucumber Peanut Relish and Celtuce
Berry Rhubarb Mousse with Candied Lavender and Greek Basil
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.
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:
|Black River Meats|
|High Lawn Dairy|
|Chica de Gallo|
|New England Charcuterie|
|La Nina Tortillas|
|OWL Energy Bars|
|Bruce Cost Ginger Ale|
|Starlight Creatives Cookies|
|Pure Gold Granola|
|Chilly Cow Custard|
|Feather Brook Farms|
|Our Favorite Dressings|
|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.
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: