The Farm

Kitchen Garden Farm is located in the heart of the Pioneer Valley, the prime agricultural region of Western Massachusetts. The farm consists of 50 acres of rich river bottom soil with fields on both sides of the Connecticut River, in Sunderland and Whately. The farm's home base is located on S. Silver Lane in the center of Sunderland, about five miles from UMASS Amherst.

Caroline and Tim started the farm in 2006 on 1 acre of rented land, and have expanded the farm greatly in recent years. All of the new land they have brought into cultivation had previously been farmed by conventional growers in the area. Kitchen Garden Farm is doing the important work of converting prime agricultural land in their community to Organic production. Caroline and Tim are committed to growing healthy soils by cultivating a wide range of biodiverse crops, improving crop rotation and cover cropping.   

 

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Our Growing Practices

Our growing practices reflect our deep commitment to the quality of our products, the health of our land and the safety of our workers. We only use natural products and sustainable techniques to grow our vegetables. Our farm is USDA certified organic by Baystate Organic Certifiers. Healthy soils grow better tasting, more nutritious food.


Tim Wilcox

Tim is originally from Oneonta, NY and came to the Pioneer Valley in 2001 to attend Hampshire College. He spent time working at the Hampshire Farm and went to Italy to do research with radicchio farmers in Treviso for his thesis project. Tim is a passionate self-taught cook with a 24-7 food obsession. He has put his culinary skill to work for the farm developing a homemade sriracha sauce and cooking scratch-made all local tacos for our farm festivals. 

The couple have 2 children, Lily and Oliver, age 9 and 7. 

Caroline Pam

Caroline grew up in New York City and earned a degree in English Literature from the University of Chicago. She worked as a journalist before discovering her passion for food and farming. She studied French cuisine at the French Culinary Institute and has also worked as a market manager at the Union Square Greenmarket in NYC, where she shared her enthusiasm for cooking with seasonal ingredients in cooking demonstrations. She spent a summer working on an organic farm in Italy before moving to the Valley to apprentice at Food Bank Farm. She was the Valley Advocate’s restaurant critic from 2005-2006 and writes for Edible Pioneer Valley

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Caroline writes about food and farming and is at work on a cookbook.