Search Results for: family farm night

Family Farm Nights

Our wonderful Family Farm Night series Lettuce Turnip the Beet will return next summer. Concerts are held for seven consecutive Thursdays in June and July from 6 – 7:30pm.

Bring you own picnic or pre-order a boxed picnic from The FULLer Cup (delivered to the Farm for your convenience). We’ll also have a cash bar and popsicles, popcorn, and other goodies for sale in our farm stand. Bring a blanket or some lawn chairs and your favorite non-alcoholic refreshments to enjoy the show.

Bark Bark! Family Farm Night is for people only: please leave your canine family members home. They will thank you for missing the crowds, the excited children, and the overwhelming temptations caused by too many picnics.

Packed House from Above

NOTE ON PARKING: We love how popular Family Farm Night has become! Please note that there are 3 parking lot options:

  • 82 Ridge Street (50 spaces)
  • Mullen Field (75 spaces)
  • Saint Eulalia’s Parish at 50 Ridge Street (100 spaces)

If you drive by Mullen Field or Saint Eulalia’s on the way to the farm, we recommend parking at these locations and walking to the farm since the 82 Ridge Street lot fills very quickly. For the safety of all guests and neighbors, parking is NEVER allowed on Ridge Street at any time.


Family Farm Night is made possible by generous sponsorship from the EnKa Society. Special thanks to Saint Eulalia’s Parish for use of their parking lot on Thursday evenings.

Farm Education for All

September 2017
Written by Education Director, Rebekah Carter

Fall after school harvest (Rebekah Carter 2016)

I’ve spent the past five years of my life serving as Education Director for Wright-Locke Farm, and the experience has been nothing short of incredible. But even now, five years into this journey, I am often asked, “What exactly do you do? What is farm education?” I think many who are not familiar with farm-based programs may assume that “farm ed” only relates to training programs for new or beginning farmers. Though this is certainly one form of it, farm education programs at Wright-Locke and many other small farms are typically geared towards the non-farming population of children, teens, and adults that make up a farm’s community. We may not all be farmers, but we’re all eaters, and the majority of us could use a little guidance when it comes to eating more locally and seasonally. Farm education gives farms a means to communicate to their customers both the knowledge and skills necessary to make better food and lifestyle choices, especially when it comes to growing or incorporating more fresh fruits, veggies, herbs, and other local foods into your diet.

Hosting theMOVE students at the farm (2014)Ideally, one’s participation in farm education will start as soon as possible during childhood, when our brains are absorbing all sorts of new information and we’re starting to develop skill sets, opinions, and habits- some of which may last a lifetime. While the desire to eat more healthfully can occur at any time in one’s life, it is evermore apparent how critical it is to develop these goals and habits when we’re young. Childhood and adult overweight and obesity rates are at an all time high in America and many other countries around the world, and their effects are not limited to clothing size; many chronic conditions and diseases are directly linked to maintaining an unhealthy weight or eating an unhealthy diet, and the ability to reverse or lessen these negative effects is often much more difficult than our ability to prevent them through diet and lifestyle choices. Children who start eating fruits and vegetables at a younger age are more likely to continue to do so throughout their childhood, into their teens, and then during adulthood. Farm education programs serve a crucial link between consumers of all ages, producers of farm products like fresh produce, eggs, dairy, and meats, and the food-consciousness and health of our society.

Looking at frames from a beehive (Rebekah Carter 2013)Wright-Locke Farm’s youth education programs offer children a unique hands-on experience learning about growing food, cooking, and the natural world on a historic working farm. All of our programs include lessons and activities related to agriculture, healthy eating, the environment, or natural science while utilizing the fields, pastures, barns, and wooded trails as our living classroom. Though we spend plenty of time focusing on subjects such as soil, compost, worms, plants, honeybees, Wright-Locke Farm’s domesticated animals (sheep, goats, chickens), land conservation, farm history, and local wildlife, we always include a healthy farm or season-inspired dish during our youth programs. Some days, this might mean simply going to one of our two organically-grown youth gardens to pick and snack on some of the harvest, be it Sungold cherry tomatoes, Mexican sour gherkin cucumbers, or purple, yellow, and green bush beans; other days, it means following a recipe to prepare a healthy dish together, using fresh foods from the garden, our farm fields, or the local farmers market.

Harvesting red lettuce for spring salads (Rebekah Carter 2016)

Whether it’s dehydrated kale chips, raw fruit and greens smoothies, overnight refrigerator pickles, salsa fresca, raw strawberry-rhubarb fruit leather, plant parts salad, or another of our favorite seasonal recipes, I’m always impressed by how much our youngest audience seems to enjoy picking, preparing, and eating these creations or sharing them with their parents (if there’s any leftover, of course). Time after time, I hear parents saying, “they would NEVER eat that at home!” or “I can’t believe my son/daughter ate that.” Even more exciting is when we hear about our youth participants cooking up veggies they harvested at the farm, or cooking up a farm recipe at home to share with their family. They may not realize it, but these kids are developing a taste for health-promoting foods, an opportunity that too few children seem to have but desperately need. In a world riddled with cheap unhealthy foods marketed directly to impressionable youths, it’s our responsibility to teach kids about the many nutrient-rich foods that local farms provide us throughout the seasons and how to include them in our daily meals.

Going into a hive during a beekeeping workshop (Rebekah Carter 2014)Farm-based education provides the perfect outlet for this type of teaching, learning and habit-forming, since program participants get to either directly witness or actively participate in the growing, harvesting, and preparation of seasonal fruits, vegetables, and herbs into a delicious meal, side dish or snack. But this type of education is not limited to youth audiences only. As the saying goes, it’s never too late to teach an old dog new tricks. Teens and adults often need just as much guidance as our youngest students when it comes to improving their diets with the inclusion of more fresh foods and healthy cooking techniques. Wright-Locke’s educational workshops for teens and adults are a great way to learn practical skills related to healthy living, small-scale “backyard” agriculture, and the wonders of nature. Though we host a number of programs featuring subjects like yoga, herbalism, home composting, bouquet and wreath making, stargazing and more, the majority of our workshops are directly related to growing, foraging or cooking up local and seasonal foods. Whether it’s fermenting your own sour dill cucumber pickles, kraut or kombucha, cooking and canning some homemade jam or apple butter sweetened to your taste, making nutrient-rich stocks and soups from scratch, raising backyard hens for eggs or bees for raw honey, growing your own gourmet mushrooms, or creating delicious dishes featuring just-picked veggies and herbs… our workshops strive to connect people not only to our farm and its landscape, but to local and seasonal foods of all kinds- from the farmers market, your own home garden, or even the wild forageable areas of your community and beyond.

Making fall wreaths in the 1827 Barn (Rebekah Carter 2016)We have experienced amazing growth in our educational program offerings and audience over the past five years, and we are passionate about our desire to continue growing so that we can offer an even larger variety of programs and reach even more audiences. But the farm’s existing infrastructure is extremely limiting in terms of what we are able to offer in our short but very busy seven-month program season, currently running from April through October (truth be told- we’re so busy, we’re starting to book some programs and events in early November). Between our organic agriculture, education programs, special events, fundraising, and farm stand, we have all functional farm buildings and fields in full use; due to our many activities and increasing number of staff and volunteers, we often have to share workspaces, tools, and supplies. The only sheltered space available for programs and events, named the 1827 Barn after the year it was built, is spacious and gorgeous no matter the time of day, but it’s not heated and does not have a certified kitchen for the many food-based workshops and activities we do. Our current business model has worked to get us where we are today, but cannot sustain the growth we seek. The only reasonable solution to our roadblock is the creation of a year-round program and event facility. A climate-controlled building with a certified kitchen would not only give us more dedicated spaces to utilize for our current activities; more importantly, it would grant us the ability to offer a wider variety of programs for a more diverse range of audiences, all year long.

Ed Center PerspectiveWright-Locke Farm Conservancy has received an incredible amount of support from the community over its almost ten years of existence. Contributions of all kinds- be they monetary, material, or good ol’ “sweat equity”- have been critical in our transformation from a simple pick-your-own raspberry plot to a bustling non-profit community farm with activities for everyone to enjoy. We hope that this amazing farm community, which has already done so much to help us achieve successes both small and large, will continue to work with us towards our goal of establishing a year-round facility to enable further growth of this extraordinary institution. You can learn more about our farm’s vision and how you can help us “Cultivate our Future,” here.

Wright-Locke’s “Night-time Farmers”

Web_2016 Family Farm Night

Written by Amy Rindskopf, Event Manager

The month of May means many things in the Farm’s calendar – seedlings start to leave the greenhouse for the fields, after-school education programs return, and the farm stand moves from once-a-week eggs-only towards a full week with veggies, eggs, and delicious snacks. For the Farm event team, it means something even more: parties return to the 1827 Barn!

Regular visitors to the farm know that we do many public events throughout the warmer months: Family Farm Nights in June & July are our most popular event but we also do Spring Fling in May (this weekend!), Summer Solstice and Fall Equinox parties, Farm-to-table Suppers in the late summer, and our annual Harvest Dinner in September.

The most attentive visitors know that we also host private events, everything from children’s birthdays to graduations to family milestones to weddings. People who come to the farm to celebrate the important moments in their lives aren’t just looking for a place to have a party – they are connecting themselves and their guests with history and nature in a way rarely seen in event spaces.  It’s why so many people come back to our events year after year. And why more than one party guest has become a volunteer in our fields.

Web_Colored lanterns in the 1827 BarnWeb_Harvest Dinner 2014

Our event team definitely has the most unusual job description at Wright-Locke Farm: they must love helping organize beautiful events, but they also enjoy working outside in all weather, moving heavy wooden barn chairs, climbing ladders, having dirty hands, and chasing runaway paper lanterns (and the occasional lost sheep). These night-time farmers of Wright-Locke Farm are some of the best problem solvers I know – they can hang anything from the Norway maple on the hill used as our wedding ceremony site. Need to hang a poster in the barn without using any nails? But of course! Sudden hailstorm changing your outside summer fete to a cozy fall barn party? Not a problem!

Here’s looking forward to a season full of starry nights, happy families, vibrant music, and delicious food!

Staff & Employment

Wright-Locke Farm is operated by a team of paid staff with the assistance of its Board of Directors and many volunteers. If you are interested in lending a hand, check out our seasonal volunteer opportunities. Available job opportunities are listed below.

2018 Employment Opportunities

Assistant Director of Education 2018 season



Archie McIntyre - Executive Director

You can reach Archie at for:

General questions, donations, inquiries about our “Cultivate the Future” campaign, agroforestry project, and farm operations.



Amy Rindskopf - Events Manager

You can reach Amy at for:

Questions about private and public events, rentals, farm photography, family farm nights, farm to table suppers, and volunteering for our events.



Adrienne Altstatt - Farm Manager

You can reach Adrienne at for:

Questions about our growing operations, products, farmers markets, and volunteering in the fields.



Kim Kneeland - Community Engagement and Farm Stand Manager

You can reach Kim at for:

Questions about volunteering, farm operations, farm stand, speaker series, organizational partnerships & outreach. 

Version 2

Erika Gorgenyi - Education Director

You can reach Erika at for:

Questions about our youth programs, adult workshops, internships, school visits, and volunteering with our Ed programs.



Ruth Trimarchi - Flower Operations Manager

You can reach Ruth at for:

Questions about flower operations, custom orders, volunteering with the flower operations.


Upcoming Events

The 2017 Farm event season has drawn to a close. We hope you’ll join us next year! A preview of upcoming 2018 events:


  • 5/12-5/13 Spring Fling & Plant Sale
  • 5/23 Speaker Series #1


  • 6/15 Summer Solstice Cocktail Party
  • 6/14, 6/21, 6/28 Family Farm Night
  • 6/27 Speaker Series #2


  • 7/5, 7/12, 7/19, 7/26 Family Farm Night
  • 7/25 Speaker Series #3


  • 8/1 Farm-to-Table Supper #1
  • 8/15 Farm-to-Table Supper #2
  • 8/22 Speaker Series #4


  • 9/15 Farm-to-Table Supper #3
  • 9/26 Speakers Series #5


  • 10/3 Farm-to-Table Supper #4
  • 10/10 Farm-to-Table Supper #5
  • 10/17 Speaker Series #6
FFN1 - Web
Farm to Table Supper-11