Introducing Our Wine Tasting Fundraiser!

Wine TastingCommunity Harvest Project is delighted to collaborate with Broken Creek Winery for an evening of wine tasting on Thursday, September 13th at 5:30pm. Social fundraisers like these are a great opportunity for our nonprofit to partner with local companies.  Each ticket includes a donation to support our hunger relief efforts, all year long!

Broken Creek Vineyard & Winery is family owned and located on 41-acres in Shrewsbury. Attendees can walk the vineyard and learn about all the wines grown there. It is the perfect setting for sunset pictures. Gather your co-workers, friends and family and come sample Summer White, Vidal Blanc, Marquette, Special Reserve and Maddie’s Rescue Red . If you taste a wine you love, Broken Creek has bottles available for purchase.  We will also be serving delicious hors d’oeuvres and each attendee will recieve a 20oz etched wine glass to take home.

Tickets are $35.00 and available on Eventbrite:

Groups are encouraged to attend, and we hope to see you there!

Volunteers of the Month: Summer Youth Groups

7.16.2018 St. GabrielsFor as long as we can remember Young Neighbors in Action has been a reliable source of volunteer support during the summer vacation lull.  These great teams come out to our farms and help us at a critical time in our scheduling while many of our volunteers are on vacation. Whether it is harvesting, planting or even weeding at both our Grafton and Harvard farms they put their all into their work and find ways to have fun while doing it.  We are lucky to have them on our side and would like to celebrate and thank our 2018 Young Neighbors Teams. Coming from near (St. Rose of Lima in Northborough and St. Gabriel in Upton) and far (St. Matthew in New Hampshire) we really appreciated their hard work this year.

In these groups we had several volunteers who chose to visit for the second year of their Young Neighbors program, adding a level of familiarity with the farm.  All three groups experienced the results of some of our crazier weather events while they were here. That meant wet clothing, sneakers and even a car interior that needed to dry out but that never stopped them from coming back with energy and drive to greet the next day.  It’s that type of commitment to helping community that these makes these students and their chaperones standouts who left a great impression of what is possible with us as they left.

Please join us in thanking and celebrating our volunteers from the Young Neighbors in Action Program.  Thank you for your continuing support and showing that anything is possible when you approach it knowing that you are making a difference.     

What’s Cooking: Out in the Garden

what's cooking augustSummer gardens are overflowing with herbs right now. Even if you don’t have a huge garden space, a few herbs in pots are such a bounty in the kitchen. Soft herbs like cilantro, basil, and dill go to seed easily, and need to be reseeded throughout the summer to have a constant supply. Heartier herbs like oregano, thyme, sage, and rosemary can last the winter (either outside or in pots). Herbs are a great way to add flavor and nutrition to foods, but contain very few calories.

We used herbs in many kids cooking classes last month, including Rethink Your Drink (about sugar in beverages), Pesto Power (defining and making pesto), and Herbal Mania (learning about herbs and making herb-focused recipes). This basil lemonade is lower-sugar than your standard offering, but high in flavor and was a huge hit with kids.

This month’s classes all focus on the bounty of the summer garden.

Broccoli Head Chefs (9-12 year olds)

Celery Sous Chefs (5-8 year olds)

Pepper Pack (2-4 year olds)

  • Tuesday, August 14th and Tuesday, August 28th, 10-11am

Basil-Mint Lemonade

Adapted from Vegetable Literacy by Deborah Madison


  • approximately ½ cup of fresh basil leaves (regular basil, lemon basil, or Thai basil)
  • 12 mint leaves
  • 3 tablespoons sugar
  • grated zest and juice from 2-3 lemons (½ cup lemon juice)
  • 4 cups of water
  • ice (crushed & cubes)


Using a muddler or a spoon, muddle the basil & mint leaves with the sugar until the leaves are crushed at the bottom of a pitcher. Add the lemon zest, juice and water. Stir well to combine. Serve over ice (strain if you please).

Volunteer of the Month: Community Servings

Community Servings 07.13.2018Sometimes the best solutions to a challenge that you may be facing can be solved by speaking to others and exploring different approaches with unique solutions.  That is exactly how our relationship with Community Servings began several years ago. Our executive director happened to be at an event and had the great fortune to run into David Waters from Community Servings.  One question about what we were doing with produce that could not be sent out due to imperfections or small bruises led us into a relationship that continues to grow. Last year we sent over 24,000 lbs. out to their kitchen to be processed and utilized in the medically tailored meals that are delivered direct to the door of clients with critical illnesses throughout the community.  These highly nutritious and appealing meals are a bright spot during difficult times for the families in Worcester, Leominster and Fitchburg that receive meals from Community Servings that contain produce grown at Community Harvest Projects farms.

The entire team over at Community Servings has seen our produce arriving weekly and marveled at how the team there is able to incorporate it into the meals they have planned.  They have seen coolers filled with marinara sauce made from a shipment of tomatoes coming from our farm or how their kitchen team uses green tomatoes in soups and salsas. What they had not all experienced however was a visit out to our farm to see our operation in progress.  That was of course until we planted the seed a few years back about bringing the entire Community Servings Team out for a visit to our farm. On a beautiful Friday a week ago the team visited and got to see where and how the vegetables that are used in their kitchen are grown.  

This month we would like to celebrate the entire team that makes up Community Servings.  Not just for coming out to learn more about us, or for the 100 lbs. of blueberries that they picked, or the weed wrangling that they completed in 2.5 rows of cabbage or the 79 boxes that two members of their team assembled while visiting.  We would like to celebrate Community Servings for by the impressive work that they do on a daily basis providing over 675,000 medically tailored meals to over 2,000 critically ill individuals and their families throughout our community annually.  Thanks to you all for the work that you do on behalf of our community.


Our Sunflower Festival is Almost Here!

Sunflower FestWhere else can you enjoy a perfect summer day and help support hunger relief efforts all year? Grab your friends and family and join us for our first Sunflower Festival at Community Harvest Project!

Wander through our sunflower maze, take some beautiful pictures, pack a picnic lunch (or visit the Food Trucks), play corn hole, indulge in a cool treat from the ice cream truck or just relax an in our picnic grove.  For $5 your kids can have a blast participating in fun, creative activities in the Learning Garden and around the farm!

Come on out rain or shine, Saturday and Sunday, July 28th & 29th from 10:00am – 4:00pm. Admissions is $10 for Adults and includes five flower cuttings from our gorgeous zinnia or sunflower fields!

Tickets can be purchased at the farm or you can buy them online from our website through Eventbrite at:

Generously sponsored by:

Country Bank_TransparentHomefield_TransparentCroppedOsterman_TransparentWegmans_Transparent




A Summer Update from the Farm

IMG-0213.JPGThings on the farm are starting to come into full swing, despite our later start in the fields! We have already harvested blueberries, green beans, zucchini, summer squash, and lettuce and each week a few new items are added to that list. We look forward to the days of a cooler full of colorful pallets of fresh produce. As always, us farmers are doing our best to keep on top of the pest situation, and keep all the plants watered and happy during the last couple weeks of extreme heat.

One of our new crops this year, lettuce, has been a real all-star. Beautiful heads of Red Sails and Buttercrunch lettuce were our earliest harvest, and we expect several more rounds of lettuce throughout the season. Summer ball summer squash and eight ball zucchini have also been an awesome addition to harvest, coming in early and strong. We have staggered our plantings of summer squash and zucchini in hopes of extending the usual tidal wave of squashes that usually overwhelms us during July.

Many visitors on the farm may see the farmers running all over the property, but not always know what it is they’re up to. In addition to the routine tasks of planting, weeding, and harvesting that our volunteers assist with, every day is filled with interesting challenges and unexpected issues that arise, as on any farm. An irrigation leak, a broken mower, or a sudden arrival of pests can change the whole day in the blink of an eye, and it is part of what makes farming so exciting and full of variety. To deal with pests that arise, the farmers use Integrated Pest Management, or IPM, which is a system to reduce the amount of spray we are using in the fields. We routinely scout for pests, make note of the damage and pressure, and only spray when necessary to protect the crops. We are also trying new methods of pest prevention including row covers and trap crops. Although we have learned some lessons of how to better use row covers for next season, they proved to be successful at excluding flea beetles in the majority of rows we tried. It is exciting to think of using some of these methods in the future to further reduce spraying.

To see the harvest, observe more about our farming methods, and just enjoy a day in the great outdoors, come stop by during drop in hours! We’d love to see you.

What’s Cooking: Eat Green!

whats cookingOur June theme was green foods. June is high time for greens in the garden. We have two kinds of kale (curly and Red Russian), rainbow chard, collards, lettuce, and spinach, plus baby beets and radishes which you can eat the greens of! This class started (as the rest of our summer classes will) harvesting from the garden to cook with. Many of the kids expressed that was their favorite part of the class, and we’re so excited to harvest the tomatoes, cucumbers, summer squash, green beans, beets, carrots and herbs for classes as the summer goes on.

As a bit different way to eat our greens we had them in falafel! Falafel is a chickpea fritter that is usually fried, but we baked ours in the oven. The kids especially loved using the microplane to zest the lemon and forming the falafel balls. Once cooked you can eat them straight (like a chicken nugget, but so much healthier!), on a salad, or in a sandwich.

Green Falafel

Adapted from:

Green falafel:

  • 1 pound / 16 ounces spinach or kale, washed, trimmed, cooked, and finely chopped (frozen and defrosted is fine)
  • 2 eggs
  • 5 cloves garlic
  • 1 cup cooked chickpeas
  • 1 cup breadcrumbs
  • 1/2 cup / 20g grated Parmesan
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine grain sea salt
  • zest of one lemon

Preheat the oven to 450°F.

Combine the eggs, garlic, chickpeas, breadcrumbs, cheese, baking powder, and salt in a blender or food processor. Blend until combined. Transfer to a large bowl, add the lemon zest and chopped spinach, and stir until uniform.

With your hands, form the mixture into small, 1 1/2-inch balls. You should end up with 20-30-ish balls. Place on a baking sheet, smush them down a bit, and put in the oven for 20 minutes or so, until very golden, flipping once along the way.

Congratulations to Bob, our MVP!

Dascanio_BobOn Tuesday, June 12th Bob Dascanio, his wife Jo, their daughter Maria and Wayne McAuliffe our Volunteer Program Manager were guests of the Kraft Foundation at Gillette Stadium where Bob was awarded a 2018 Myra Kraft Community MVP Award.  Bob was selected from a list of over 400 submissions as one of the 26 New Englanders recognized by the Kraft Foundation for exemplary service to their communities. A luncheon and awards ceremony was held to honor and pay tribute to each individual and their contributions to service.  We are really proud of the fact that Bob was selected and that we are able to hold up one of our own as a shining example in our community.

2018 Community MVP Group PhotoIf you don’t already know Bob he is our longest serving Team Leader and has volunteered countless hours over the years leading groups in the field.  In addition, he has helped to recruit individuals and volunteer groups that continue to give back here at our farms. Like all of our Team Leaders he is always willing to talk about the work that we do and we appreciate having him as an advocate for our work.  On top of all of this he has been instrumental in helping his church with a feeding program and regularly can be found volunteering at both the Treasure Valley Scout Reservation and the Ecotarium. How he has found time for all of this work is beyond us, but we are really lucky to have him on our team.  

Please join us in congratulating Bob on this momentous award and for all that he has done to advance our mission over the years.  Great work Bob!

Welcome, Interns!

Amy.Steve.Sara06.20.2018The beginning of June is always an exciting time here at the farm as our newest crop of interns arrive for the summer.  Some of these students may have ended classes one day and the very next day find themselves here at the farm. That’s the type of commitment and drive that these students apply to spending their time here learning while they help us drive our mission forward.  Over the summer they will not only be able to dabble in their specific area of interest on our farms but they will also have the opportunity to learn from our staff, partner agencies and many of our regular volunteer visitors. Our hope is that they will leave us with a much more thorough understanding of our work and a vision of how they will apply that to their future.  

This year’s group comes to us from as close as Clark University and the College of the Holy Cross right here in Worcester.  Also represented this year are Middlebury College, University of Virginia, University of Vermont and Rhode Island School of Design.  Ranging from rising sophomores to recent college graduates we are really proud that this group of students chose to spend their summer with us.  After two weeks here on the farm this team has already seen quite a bit of action and met many of our diverse volunteer group. If you are on the farm please say hello to Haley, Amy, Sarah, Scott, Sara, Allyson and Steven and help us welcome them to the Community Harvest Project Team!  

Join Our Summer Appeal Today

Support healthy eating and engaged minds by supporting our Intern Program!

InternsDid you know that we grow more than fruits and vegetables on our farms? Through our leadership programs we’re also growing the next generation of healthy eaters and hunger relief advocates! Our farms are classrooms where lessons come to life.  Students come to us as interns from local colleges where they learn many farm skills, but also they visit our hunger relief partners, take cooking classes, and learn the inner workings of a small nonprofit. They then take their newfound knowledge and skills out into the community to make a difference.

Their internships are shaping their careers and the future of our community.

Interns IIOur recent interns have gone on to do incredible work. Joel, Claire and Matt are just three of many interns making a difference at local nonprofits today. Joel is now the Development Coordinator at Lovin’ Spoonfuls, an organization dedicated to facilitating the rescue and distribution of fresh food that would otherwise be discarded. Claire is now the Outreach Coordinator at Community Science Institute, helping to foster and support environmental monitoring to educate the public about natural resources. And Matt, is now the Marketing & PR Coordinator at Oldways, working to preserve and promote traditional foods.

As you read this letter our 2018 interns are arriving and beginning their summer of learning and discovery. Please donate today to support this and our other farm and nutrition programs.

Together we can create healthy and engaged communities through volunteer farming and nutrition education.

We hope to see you on the farm soon so we can introduce you to our new crop of interns. Thank you for your support!


All donations are 100% tax deductible.