The fall harvesting season officially came to an end last month, just in time to avoid the wintry mix that ushered in the transition to the colder months. As we reflect back on the 2022 growing season, we can’t help but be in awe of each and every one of our volunteers who make Food For Free’s Field of Greens program possible. Hosted by Lindentree Farm, the Field of Greens grows fresh, nutrient-dense vegetables for distribution to pantries, meal programs, and shelters across Eastern Massachusetts. This year was our most productive season to date, with 136 volunteers (a mix of individuals and groups, first-timers, and longtime helpers that have really formed a community amongst themselves) harvesting 9,054 lbs. of fresh produce! We are so grateful to each and every volunteer whose hands and hearts helped foster the growth of life-sustaining foods that feed members of our community.
We recently sat down with veteran volunteer Julie Wormser, who leads the volunteer farm crews on Saturdays. Growing up with “canned vegetables and powdered milk” in the 1970’s, she knows firsthand the importance of access to fresh, healthy, and affordable food. The Senior Policy Advisor at Mystic River Watershed Association brings nearly three decades of experience in nonprofit leadership, natural resource policy and climate resiliency to our organization. Here is what Julie had to say about her connection to the land and why she volunteers for Field of Greens.
What inspired you to volunteer for Food For Free?
“I was a biology major in college and looked into what it would take to have my own vegetable farm when I was in my 20s. When I realized I lacked the capital needed to do so, I went into environmental advocacy instead. To feed my green thumb, I’ve had a backyard garden for over thirty years, which provides us with veggies, fruit, and fresh eggs. When COVID-19 hit in March 2020, I wanted to help our neighbors get through the pandemic safely. Food For Free was a perfect fit!”
You’ve worn many hats as a volunteer for our organization for which we are so grateful. Tell me more about your experience.
“I started with packing boxes of food at Food For Free’s Somerville Packing and Distribution Center. However, those volunteer shifts were so popular at the time, I was only able to sign up every few months. I learned about Field of Greens through the newsletter and jumped at the opportunity. When our beloved farm manager Joshua Fiagbedzi moved back to Ghana with his family, the farmers Ari and Moira needed others to step up in order to keep Field of Greens going. It’s been a joy to partner with Sylvana Weinstein, a Food For Free staff member, to share management of the volunteers and the farm work.”
How does the program work?
“Volunteers come to the farm every Tuesday and Saturday from 8am to 12pm during the growing season. Chilly spring mornings mean planting seeds in the greenhouse, preparing fields and planting seedlings, and feeling quite smug about keeping ahead of the weeds. Once the summer solstice comes, it’s a mad dash for about six weeks to keep the weeds from overwhelming our growing crops. Come July and August, we’re harvesting, trying to outwit hungry deer, and planting cool weather crops for the fall. By the time Halloween comes around, both we and the fields are ready for a break.
Once you spend time on a farm, you have a better understanding of why organic produce costs more. It’s very labor-intensive to do by hand. Our volunteers work hard, but it’s some of the most rewarding work to see the fruits of our labor, literally. And the camaraderie between the volunteers is wonderful – there is something about getting your hands dirty next to a stranger that really connects you. And central to all of this is the extraordinary generosity of Lindentree Farm’s owners, Ari Kurtz and Moira Donnell. They have been involved with Food For Free since its beginning. In the early years, they allowed people to take extra vegetables to give away. For decades they’ve also been donating growing space, time, equipment, materials, and invaluable knowledge to ensure we have what we need to grow the most delicious and fresh organic food. Our volunteers grow thousands of pounds of food every season, which they proudly box knowing that individuals and families will benefit.”
What keeps you coming back to Field of Greens each week?
“Even though I’m a longtime gardener and very comfortable growing vegetables at a small scale, working at Lindentree Farm allows me to fulfill my own dreams by growing vegetables at closer to a commercial scale. It’s a real full circle moment to be able to provide organic fruits and vegetables to those who need it. Some of the most rewarding days come at the end of a major harvest. Everything starts out as a tiny seed that doesn’t look different than the next. Then, they grow into seedlings that we plant and care for, weeding, ensuring they have enough sunlight, nutrients, and water. One day in August we harvested over 800 lbs. of leeks and winter squash from seeds weighing maybe an ounce. Even understanding how photosynthesis works, it’s still a miracle.”
Why should others get involved?
“Covid-19, political polarization, smartphones, and Netflix have conspired to isolate us from each other. Volunteering at Field of Greens provides an opportunity for us to reconnect with the land and each other in a meaningful way. As the seasons change, so do you – in the best way. I am genuinely honored to be part of this work.”
Thank you for your service, Julie!
For more information on how you can join the Food For Free volunteer team and help us fight hunger in Eastern Massachusetts, click here.
