EST. 1947 · LINCOLN, MA
Strawberries are running early this year, the sugar snap peas are shoulder-high, and our bakery counter is pulling the first rhubarb pies of the season. The farmstand is open today, the fields are open this week — here's everything you need to make the drive.
Field Notes · Week of June 17
Four generations of families have made Wilson Farm their Saturday morning. Here's how to make it yours — the hours, the address, what the rows look like today, and where to park when you get here.
25 miles from Boston. Take Route 2 to the Lincoln rotary, then 2.4 miles north on Pleasant. Free parking on-site for cars, buses, and bicycles.
Wear boots you don't mind getting muddy. Bring a cooler if you're picking berries — our barn fridge runs cool but it's a busy Saturday.
See the PYO Calendar Or pre-order the harvest →Pick-Your-Own Calendar · 2025
A month-by-month rundown of what you can walk out into the field and pick yourself. Bring the kids, bring a friend, bring a flat of containers — the rows are open, the fruit doesn't wait.
Strawberries come on first — usually the second week of June — and run for about four weeks. Snap peas are shoulder-high by mid-month and pick clean into July. Both crop-best in the cool of the morning, so aim for an 8 am arrival.
Our four acres of highbush blueberries open the second week of July — we supply the pails, you supply the appetite. Raspberries follow behind, and our sweet corn comes off the stalk starting the third weekend. Pick a dozen ears for the table; they were in the ground that morning.
August is the heart of the season. More than 40 heirloom tomato cultivars come on — Cherokee Purples, Green Zebras, Brandywines, the whole family — alongside shishito peppers, pickling cukes, and our cut-flower beds (zinnias, snapdragons, lisianthus). Bring clippers for the flowers.
The 1.5-acre heirloom orchard opens its rows to visitors the second weekend of September — eighteen heritage cultivars including Roxbury Russet, Cox's Orange Pippin, and Esopus Spitzenburg. You'll taste apples here that no grocery chain stocks. Pumpkins and butternut squash ripen in the south fields the same week.
Crop timing shifts a week or two with the weather. Call the farmstand the morning you plan to come for live picking conditions.
The 1.5-Acre Heirloom Orchard
Most of our orchard sits outside the grocery-store canon — apples our grandparents grew because they kept through a New England winter and tasted like something. Walk the rows with a map from the farmstand and we'll point you to the trees that are ripe that week.
Coming Out of the Ovens
Our bakers start at 4 am. By the time the farmstand opens at eight, the pies are cool enough to slice, the cider donuts are sugared, and the sourdough has come off the stone. Everything is baked on-site, in small batches, with fruit pulled from the fields the day before.
See the bakery list
Visit Experiences
Three different visits live under one farm. Whether you're a school admin booking a bus, a caterer looking for a farm-to-table venue, or a parent hunting Saturday plans — here's where to start.
6,000+
schoolchildren hosted each year
Two-hour guided walks through the fields and the orchard, tailored K–8 by our farm-education team. We've been running these for four decades — teachers book by the month, but new schools are always welcome. The bus parking is wide and the porta-potties are clean.
Book a tour →580
acres of working farmland
Theory, rehearsal dinners, harvest suppers, chef pop-ups. Our red barn seats 60 for a sit-down dinner and 120 for a standing reception, with full kitchen access for your caterer and a rolling view of the orchard through the south doors. Send us the date and the headcount.
Inquire about dates →Weekly
Saturday family activities
Storytime in the orchard (Saturdays at 10), a free corn maze in October, and our annual Heirloom Apple Tasting the last weekend of September — eighteen cultivars, a paper map, and a pencil. Activities are free with any farmstand purchase; no registration needed.
See this weekend →