Ten Years in the Farm Kitchen

From the desk of Chef Todd Heberlein

I can’t believe it’s been a decade.  At times it feels like ten minutes ago, and other times like an eternity.

In a good way.

Many years ago, my father-in-law had mentioned to me that a new farmstand was opening soon in Needham and that there would be a kitchen. (He also has a small history with the Volantes).  I jumped at the chance to be involved with the opening of a new farm stand.  I was approaching my 10-year tenure at another local farm and the commute to Needham would be considerably better.

I never would have imagined ten or twelve years ago when I would come here to buy herbs for my garden that I would be working here.  Lynne was the first person I met here.  Dave was next, and well, the rest is history.

That was the start of the longest job I have ever had, with 20 years total spent working on farms in beautiful New England.  In the food biz that’s like 113 in dog years. (My other aspiration was comedy, so you can understand why that didn’t pan out).

I was fortunate to work with the Volantes for a few months before we opened.  Being able to be a part of the planning phase of the farm stand was an amazing experience.  We tried out so many different products, plus the entire deli, kitchen, and pastry menus.  I think we all packed on a few pounds!  After what seemed like endless hurdles, we opened.  I’ll never forget slicing cheese at 10pm the night before the grand opening with Mel (or should I say Mama Mel?).

The kitchen case was slow going in the beginning and it really surprised me. It didn’t occur to me that no one knew who I was, and that I would need to earn your trust with what we made.  There is a certain stigma with “prepared foods” and I certainly could understand why.  We (the kitchen staff, which started with five people and was up to almost 50 pre-Covid) needed to convince you that we would always stay true to the food we were making.  Quality was, is, and will always be our goal, and putting an extra emphasis on the respect for each and every ingredient, especially on what was homegrown, was what drove us.  I can never say it enough that nothing we do would be the same without the tireless efforts of the farm crew.  Because care and quality starts with them.  I always feel like the kitchen crew is like a bunch of kids in a candy shop, because the greatest gift for us is to get to use some of the best produce in New England.

Another amazing aspect of the last ten years has been you, our loyal customers.  We listen to your suggestions.  We pay attention to what you buy, AND what you don’t.  You have helped guide us to where we are now.  

So, thank you.

We have also worked with so many wonderful people over the years and all have had a hand in what we do.  So, between this community and those that have come and gone, it really does take a village.

Again, thank you. 

On a personal note, all of this has shaped the cook that I am today.  To be really corny (sorry, not sorry) my cooking style has evolved naturally, in a way that I never could have planned.

And I wouldn’t have it any other way.

We thank you again for the last ten years and look forward to the next ten and beyond.  We have such an amazing staff and we are all excited for what is to come.  

Your patronage has inspired us to shoot for the moon!