Wilson Farm

Founded in 1884 by Irish immigrants James Wilson and George Reynolds, the farm began with 16 acres in Lexington, Massachusetts. Over the years, it expanded to 33 acres in Lexington and 500 acres in Litchfield, New Hampshire. Initially, produce was transported to Quincy Market in Boston by horse-drawn wagons. The farm has remained in the Wilson family for five generations, maintaining its tradition of growing the original five vegetables: cabbage, white turnip, celery, carrots, and beets. The retail farm stand opened in the early 1950s under the management of the third generation, Donald and Alan Wilson.

The farm employs Integrated Pest Management (IPM), a proactive approach that combines sanitation, soil enrichment, variety selection, pest detection, and biological controls to manage pests and diseases with minimal chemical input. Soil health is prioritized through the use of manure, compost, and cover crops, resulting in richer soil than 50 years ago. The farm also uses non-chemical controls like row covers and plastic mulches, and resorts to pesticides only as a last resort.

The farm offers a CSA program that includes fresh-picked vegetables, recipes, and tips from Executive and French Master Chef Raymond Ost, and a 10% discount at the farm stand. Farm tours led by Head Farmer Jim Wilson are available from June through August. The farm stand is a five-time 'Best of Boston' winner, featuring a wide range of products including meats, dairy, cheeses, cut flowers, and garden plants.