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09/14/2017 12:00 AMIt may be apple picking and pumpkin patch season, but for those who live their lives on the farm, there's much more going on this time of year. To spend a different fall day on the farm, step back in time at historic Dudley Farm Museum; or take in Fieldhouse Farm's modern twist on the time-honored art of sustainable living.
Fall at The Dudley Farm Museum
Located at the corners of Route 77 and Route 80 on 2351 Durham Road in Guilford, "there's nothing in southeastern Connecticut like the Dudley Farm," says Beth Payne, Museum Director for the 19th century farmstead.
It's free to come out and revel in the crisp autumn air and changing leaves on the farm's 10.5-acre property. On Saturdays, Dudley Farm Museum Farmers' Market fans out on the main grounds, featuring home-grown produce, homemade products, and artisans' offerings through Oct. 28. A friendly group of vendors gather weekly to purvey the likes of goat milk cheese and goat milk soap; delicious baked goods, local honey, crafted items, and seasonal produce. Payne says the shopping's often set to live, old-timey music from the Dudley String Band. Usually, one or two demonstrations by vendors – such as spinning alpaca wool into yarn – are also underway.
"It's become a gathering spot here in North Guilford," says Payne. "Just park and come on up and kibitz with the vendors. People have the opportunity to wander around the grounds, check out our sheep and oxen, and see what's going on around the farm. Our Community Garden always looks lovely. It's really beautiful here in the fall."
Take a few steps back in time by stepping inside the property's 1844 farmhouse for a tour, hosted by The Dudley Foundation's volunteer docents. The farm was home to generations of Dudleys until the passing of its final family resident, David Dudley, in 1991. There is a suggested $5 donation for adults for the tour; kids and members are free.
"We get visitors from all over the world, and they often comment on how this reminds them of their grandmother's or great grandmother's place," says Payne.
The farm's website is packed with details and events at www.dudleyfarm.com. Payne also welcomes phone calls at 203-457-0770 and email inquiries at info@dudleyfarm.com. Payne also recommends a quick check to make sure the Farmers' Market is open on two September Saturdays during the area's big agricultural fair weekends — Saturday, Sept. 16 (Guilford Fair) and Saturday Sept. 22 (Durham Fair).
If you had to pick just one day to visit Dudley Farm when fall is at its peak, Payne suggests Harvest Day, Saturday, Oct. 21. From 9 a.m. to 3 p.m. In addition to the fun of the farmer's market, Harvest Day has a bushel of family-fun activities planned for guests, says Payne.
"It's an all-day event, and it's all free," says Payne. "We've got children's activities including a corn [kernel] sandbox, bean bag toss, pumpkin painting, Hoop the Pumpkin, guess the weight of the pumpkin, and a scavenger hunt on the grounds. We'll have a cooking demonstration on our coal stove; we'll be working with the farm's oxen, and we also hope to have weaving, spinning, and corn grinding demonstrations."
Visitors can meet one of the farm's former owners, Amy Dudley (portrayed by a re-enactor) over at the farm's chicken coop.
"She will be talking about her life as a young bride in 1903," says Payne. "Amy loved her chickens; so we're going to set her up near the farm's chicken coop."
The Dudley Farm's Harvest Day rain date is Saturday, Oct. 28. As it happens, that's another great day for a fall visit to the farmstead, says Payne.
"October 28 is our last Farmers' Market of the season, and it's also our Halloween Party," says Payne. "People can come in costume and trick or treat with our vendors, who will be handing out treats and also dressed in costumes. It's a lot of fun, and it's put on by our vendors."
Monthly programming at the farm continues all year, including a barn dance on Nov. 5. Tickets go on sale in September for an early evening (4 p.m. to 6 p.m.) of dancing with a professional caller and light refreshments in the farm's Munger Barn.
On any given day spent visiting The Dudley Farm, guests can get a glimpse of another outbuilding — the Big Barn. Currently nearing the end of a two-phase restoration, the granary is complete and work is underway to complete the barn section that will display the area's largest collection of farm tools and equipment from the late 19th and early 20th century.
By offering so many reasons to visit The Dudley Farm this fall, Payne says the aim is to give guests an appreciation for the roots of New England farm life and farming's impact on our everyday lives.
"I think it's really significant and important that people see what our agricultural heritage is, and where our food comes from," says Payne.
Showcasing Sustainability at Field House Farm
For Stephanie Lesnik of Madison's Field House Farm, LLC, helping visitors of all ages gain an appreciation for where their food comes from is a priority.
"The biggest struggle for a lot of people is the fact that we have a convenient shopping mentality," she says. "I always give the example of skinless, boneless chicken breasts, which are so convenient and easy. I always want people to think, 'What happened to the rest of the bird?' So, if I process chickens with kids, they can see what you can do with all of the carcass."
With the harvest coming in and farm animals to attend to, fall's a busy time of year at the farm. Because the Lesnik family lives on the farm property, it's always best to call ahead to 203-779-9187 or send a quick email to stephanie@fieldhousefarm.net before making a visit, to be sure the family's available. The working farm family includes Stephanie, her husband Greg, and their four children.
Looking for what's coming in from the fields? Check Field House Farm's Facebook page, where Lesnik posts the latest seasonal yields (one post shared news of 50 pounds of green beans, freshly harvested) and other products available for purchase. Looking for a unique experience? Sign up to attend one of the farm's planned programs, events, or classes.
Framed by bucolic grounds spreading away from Field House Farm's 1720 farm house, the rustic setting is also ideal for kids' camps and fantastic farm-to-table dinners. Coordinated with some of the state's top chefs, dinner dates are released by announcement online and fill up fast.
"The proteins all come from us, and the produce depends on the vision of the chef," says Lesnik. "If they're coming from Hartford, that area may be two weeks ahead of us on seasonal produce. The mission is always to use Connecticut farm stuff."
Field House Farm's large produce garden offers seasonal items and hosts a Community Supported Agriculture (CSA) program which allows subscribers to receive a regular share of local, seasonal food from the farm.
"Our CSA program ends about second week of September, and I feel like that's a bummer because things are still going so strong at that point. I feel like the farm fall season is an extension of the summer season, because there's still a lot of hot weather until around the end of October," says Lesnik.
Growing when the weather agrees generally allows Field House Farm to offer farm-grown hardy greens like Swiss chard, kale, and kohlrabi "all the way 'til Christmas," says Lesnik.
Practicing humane, responsible farming and animal care practices, Field House Farms also offers USDA processed poultry and pork products and maintains Farmer's Pledge status with the Northeast Organic Farming Association. The farm also offers products including fresh eggs, honey (from the farm's own aviary), and maple syrup.
At the Madison farm, the Lesniks keep chickens — and also offer chicken flock rentals — as well as heritage turkeys. They sell wool gathered from their Shetland and Hampshire sheep, and keep Alpine goats, pigs, a llama, and a donkey.
"People are always walking around checking the animals out," says Lesnik. "But as I always say to people, it's also our home. The whole purpose is to expose people to what used to be the neighbor next door. A hundred years ago, everybody had a neighbor who had cows."
Field House Farm joins its 21st century neighbors not only with posts to Facebook but with much more information about the farm and its offerings at it's website, www.fieldhousefarm.net. Lesnik also keeps the site stocked with blogs, special events, and even delicious, easy recipes tied to proteins and other products found at the farm.
"We advocate for eating the whole animal," says Lesnik. "I know you might want the bacon – but there's also pork shoulder. So we'll give a great, easy recipe to break down the intimidation."
In fact, the website offers a spectacularly simple recipe, contributed by Guest Chef David Borselle (owner/chef Park and Oak, West Hartford) for his "Slow Cooked Pulled Pork Shoulder." Recipes are often shared by the same guest chefs who join the Lesniks to help create memorable Dinners on the Farm.
The limited seating evenings quickly sell out (private bookings are available) and are offered all year. Guests begin the evening with a tour of the farm and a complimentary reception glass of wine; before gathering in the kitchen to meet the night's executive chef and wine experts. Local fruits and dairy products — often produced by Field House Farm — are featured in desserts from Hen and Heifer Bakery (Guilford).
"There really are no other farms doing dinners year-round – most do them in the summer. I actually tend to back off my dinners in the summer," says Lesnik. "For me, it's reminding people that, here we are in February, and you can pull carrots and onions and potatoes out of cold storage and use them; and they'll often be sweeter and better. You can use fresh frozen strawberries; or freeze tomatoes and have your own sauce."
And while growing season may have come to an end after the last tomato falls, a working farm still has more work to do. There's putting the garden to bed for winter, apple cider pressing, farm animal care, tapping maple trees and boiling sap, growing winter produce in a greenhouse, and starting seedlings for spring.
"Tons of stuff happens on a farm after the last tomato falls," says Lesnik. "I am such a huge advocate for showing the whole picture – like this is what we do in February to ensure we have cherry tomatoes in the summer."
Of all the different things to experience at Field House Farm, there is one particular fall staple you won't find here at harvest time: pumpkins. And once you understand the mission of Field House Farm, you'll understand why.
"We don't do pumpkins, because we're limited in our space. Our basic mission and our goal, when we started out, was to feed our family, not have to buy anything we couldn't grow; and pickling, canning, and preserving things throughout the season so we'd be sure to have it," says Lesnik. "People wanted a little bit here, and a little bit there, which is how we expanded."