New England Harvest Season: Farmstands, Orchards, & Coastal Vineyards
- This Cafe Life
- Sep 8
- 12 min read
Updated: Sep 28
New England’s fall harvest is more than apples and foliage—it’s farmstands stacked with heirloom squash, pumpkin patches and corn mazes, late-summer sweet corn, cranberry bogs, and coastal vineyards pouring new releases. Use this guide to plan easy day trips and weekend getaways across all six states.
In this Guide
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History of Farmstands in New England
Farmstands and orchards trace back to the colonial period, when New England families relied on seasonal produce to survive long winters. Apples, squash, corn, and root vegetables were staples for storage and trade. The farmstand tradition — selling direct to neighbors — has continued for centuries, evolving into today’s mix of pick-your-own experiences, farmers’ markets, and agritourism. Pumpkins and squash, once Indigenous staples, became part of colonial diets in the 1600s. Cider was the drink of choice in the 18th and 19th centuries, and orchards like Mack’s in New Hampshire (1732) and Lyman in Connecticut (1741) show just how deep these roots go.
Orchards, Vineyards & Farmstands by State
Farmstands & Orchards by State (MA • RI • CT • NH • VT • ME)
Massachusetts
Team Pick: Four Town Farm (Seekonk) — Beloved Southern New England farmstand with pumpkins, gourds, squash, sweet corn, and a fall corn maze.
Honey Pot Hill Orchards (Stow) - Famous for hayrides, mazes, cider donuts, huge variety of apples.
Carlson Orchards (Harvard) - Family-run since 1936, known for cider, festivals.
Shelburne Farm (Stow) - Classic pick-your-own experience, wagon rides, views.
Brookfield Orchards (North Brookfield) - Large farm with apple barn, baked goods, antiques.
Sauchuk’s Corn Maze & Pumpkin Patch (Plympton, MA) - Voted one of the state's best pumpkin patches— pick-your-own pumpkins, family-friendly corn maze, goat petting, fall games.
Russell Orchards & Winery (Ipswich, MA) - Quintessential New England orchard, pick-your-own apples & pumpkins, charming barnyard, cozy tasting room, stone fireplace, farm-made wine and cider.
Maine
Ricker Hill Orchards (Turner) - Generations-old, organic orchards, apples, pumpkins, hard cider.
McDougal Orchards (Springvale) - Historic farm, heirloom apple varieties.
Wallingford’s Orchard (Auburn) - Known for cider, donuts, family-friendly activities.
Pietree Orchard (Sweden) - Orchard co-founded by author Elliott Coleman, White Mountain views.
Wolfe’s Neck Center (Freeport) — Scenic hayride out to a pumpkin patch, barnyard animals, farm store.
Zach’s Farm Stand (York) — Iconic farmstand.
Brackett’s Orchard (Limington) — One of Maine’s oldest family-run orchards, featuring PYO.
Bartlett Maine Estate Winery (Gouldsboro) — The state’s oldest winery, specializing in fruit wines.
New Hampshire
Team Pick: Applecrest Farm Orchards (Hampton Falls) - A fourth-generation farm, the largest in NH, dating to 1665. Multi-acre pumpkin patch with sugar, mini, and Jack-o’-lantern pumpkins, apple picking, corn maze, barnyard animals, festivals, fresh cider, baked treats.
Moulton Farm (Meredith) - Sustainable, long-standing Lakes Region farm.
Emery Farm (Durham) - Oldest continually owned U.S. farm (1655).
Carter Hill Orchard (Concord) - Famous for cider donuts, hayrides, scenic vistas.
Mack’s Apples (Londonderry) - A New Hampshire landmark, family-run since 1732.
Riverview Farm (Plainfield) -Pick-your-own apples, pumpkins, berries.
Farnum Hill Ciders (Lebanon) - Pioneering cider producers with apple-growing focus.
Vermont
Champlain Orchards (Shoreham) - Organic orchards, 100+ apple varieties.
Shelburne Orchards (Shelburne) - Lakeside orchard, cider tastings.
Scott Farm Orchard (Dummerston) - Famous for heirloom apple varieties, (est. 1791).
Allenholm Farm (South Hero, Lake Champlain Islands) - Vermont’s oldest commercial orchard (est. 1870).
Sam Mazza’s Farm Market (Colchester) — Sprawling 350-acre farm famed for its three-mile GPS corn maze, giant pumpkin weigh-in, hayrides, bakery favorites, petting area, festive fall atmosphere.
Snow Farm Vineyard & Winery — Harvesting 40+ tons of grapes from early September through October; also produces ice wine post-first freeze.
Connecticut
Lyman Orchards (Middlefield) - (1741 One of CT’s favorites, 200 acres of PYO pumpkins, apples, pears. Wizard-of-Oz corn maze, fresh apple cider donuts, on-site bakery, deli, and pub.
Angevine Farm (Warren) — Peaceful, photogenic farm on 196 acres, PYO pumpkins. gourds, tranquil.
Brown’s Harvest (Windsor) — Family tradition (43+ years). Hayrides, corn maze, duck races, live music on weekends, scenic views, 175-acre pumpkin and tobacco farm.
Beardsley’s Cider Mill & Orchard (Shelton) - Pick-your-own, fresh pressed cider.
Blue Jay Orchards (Bethel) - Family-friendly orchard, farm store, hayrides.
Belltown Hill Orchards (South Glastonbury) - Pick-your-own apples, peaches, pumpkins.
Rhode Island
Team Pick: Farmer’s Daughter (South Kingstown) – Beautifully designed outdoor space. Fall harvest festival, hayrides, corn maze, pumpkin dump tank, barrel train, obstacle courses, heirloom pumpkins.
Jaswell’s Farm (Smithfield) - The state’s oldest operating orchard, established in 1899.
Barden Family Orchard (North Scituate) - Family-friendly orchard with apples, peaches, and cider.
Steere Orchard (Greenville) - Large selection of pick-your-own apples and pumpkins.
Sunset Orchard (North Scituate) - Smaller orchard with classic apple varieties and cider.
Salisbury Farm (Johnston) – Known for New England’s first corn maze, now a 5-acre maze with ever-changing themes, moonlight maze nights, a pumpkin patch, hayrides. Honey, maple syrup.
Confreda Greenhouses & Farms (Hope) - “The MAiZE” corn maze, hayrides, pumpkin picking, and “Scary Acres” haunted attraction.
Visiting Today: What to Expect
Pick-Your-Own: Apples, pumpkins, gourds, pears, berries (early fall).
Farmstands: Squash, corn, cranberries, root vegetables, jams, cider, honey, maple syrup.
Family Activities: Hayrides, corn mazes, petting zoos, pumpkin patches.
Seasonal Markets: Expect harvest festivals in September and October, many running later.
CSA Spotlight: Community-Supported Agriculture
What is CSA? CSA stands for Community-Supported Agriculture, a model that connects farmers directly with the community. Members purchase a “share” of the farm’s harvest at the beginning of the season. In return, they receive weekly or biweekly boxes filled with seasonal produce—everything from the first strawberries of June to pumpkins, squash, and root vegetables in October.
How It Works
Upfront support: Members pay before the season begins, giving farmers the funds to buy seeds, equipment, and supplies.
Shared harvest: Boxes vary with the season and weather, creating a closer connection to the rhythm of farming.
Local focus: Most CSAs deliver to neighborhood pickup points or invite members to the farm itself.
Why It Matters
Supports small farms: CSAs give local farmers reliable income and reduce financial risk in tough growing years.
Strengthens community: Pickups often become mini-events, with families chatting, kids exploring the farm, and neighbors exchanging recipes.
Fresh & seasonal eating: Members discover heirloom vegetables, new apple varieties, and local specialties they might not find in a supermarket.
Environmental benefits: Produce travels fewer miles, reducing the carbon footprint while keeping farmland productive and preserved.
CSA in New England Many of New England’s orchards and farmstands run CSA programs. In fall, that might mean:
Squash, pumpkins, and root vegetables tucked into the weekly share.
Orchard fruits like apples and pears included alongside cider.
Bonus items such as local honey, eggs, flowers, or jams from the farm store.
Joining a CSA is more than a way to get fresh food—it’s a way to invest in your local community, preserve farmland, and share in the traditions of New England’s harvest season.
Squash: Varieties, History & Heirlooms
A Brief History of Squash
Origins: Squash is one of the “Three Sisters” (corn, beans, squash), cultivated by Indigenous peoples of the Americas for thousands of years.
Etymology: The word squash comes from the Narragansett word askutasquash, meaning “eaten raw or uncooked.”
Global Spread: After European contact in the 16th century, squash varieties spread worldwide, adapting to different climates.
Cultural Role: Used not only for food but also dried into containers, rattles, or storage vessels in Indigenous traditions.
Major Categories of Squash
1. Summer Squash (tender, thin-skinned, eaten immature)
Zucchini — Most common, green or yellow.
Yellow Crookneck / Straightneck — Distinct bend in stem, buttery flavor.
Pattypan (Scallop Squash) — Small, flat, scalloped edges, often heirloom.
Zephyr — Bi-colored yellow/green hybrid with nutty taste.
2. Winter Squash (hard rinds, store well, sweeter flavor)
Butternut — Creamy, nutty, tan-skinned; excellent for soups/purees.
Acorn — Dark green, ribbed, orange flesh, great for roasting.
Spaghetti Squash — Pale yellow, flesh shreds into spaghetti-like strands.
Delicata — Sweet, thin skin (edible), striped; considered an heirloom variety.
Kabocha — Japanese pumpkin, squat, green, intensely sweet.
Hubbard — Large, thick-skinned, bumpy; blue, green, or orange; excellent storage.
Turban Squash — Decorative, nutty flavor, unique turban shape.
Buttercup — Compact, sweet, similar to kabocha.
Heirloom Squash Varieties
Boston Marrow (1800s) — Large, red-orange squash, rich; once the go-to for pies before pumpkins.
Sweet Dumpling — Small, striped, very sweet flesh.
Long Island Cheese Pumpkin — Flat, ribbed, tan-colored, used for traditional pies.
Cushaw Squash — Crookneck heirloom, mottled green/white skin, used in Southern cuisine.
Galeux d’Eysines (France, 1800s) — Salmon-colored skin, warty “sugar bumps,” prized for soups.
Lakota Squash — Deep red/orange Native heirloom from the Plains, sweet, nutty.
Seminole Pumpkin — Indigenous to Florida, long storage life, resilient, drought-tolerant.
Pumpkin Guide: History, Varieties & Seasonal Traditions
A Brief History of Pumpkins
Indigenous Origins: Pumpkins are native to North America and were cultivated by Indigenous peoples for thousands of years. Seeds dating back over 7,500 years have been found in Mexico.
Colonial Adoption: Early settlers adopted pumpkins as a staple, using them in soups, stews, breads, and eventually pies. The phrase “pumpkin pie” dates back to the 17th century.
Cultural Symbol: Pumpkins became tied to autumn traditions — from harvest festivals and Halloween jack-o’-lanterns (Irish immigrants carved pumpkins instead of turnips in the 1800s) to Thanksgiving pies.
Culinary Pumpkins (Best for Eating)
Sugar Pumpkins (Pie Pumpkins): Small, sweet, dense. Varieties include New England Pie Pumpkin, Small Sugar, and Baby Pam. The go-to for pies, soups, and roasting.
Long Island Cheese Pumpkin: Flat, ribbed heirloom with tan skin; traditional pie base in colonial kitchens.
Boston Marrow Pumpkin (heirloom): Deep orange, often used historically for preserves and pies.
Cinderella Pumpkin (Rouge Vif d’Etampes): A French heirloom, squat and bright red-orange, great for soups and roasting.
Jarrahdale Pumpkin: Blue-gray Australian heirloom with sweet, firm flesh.
Decorative Pumpkins (Best for Display)
Jack-o’-Lantern Pumpkins: Large field pumpkins bred for carving. Hollow, thinner flesh.
Ghost Pumpkins: White-skinned varieties like Lumina, Casper, and Baby Boo. Popular for farmhouse-style décor and tablescapes.
Mini Pumpkins: Jack Be Little and Munchkin varieties are tiny, long-lasting, and often used as place settings.
Turk’s Turban (Turban Squash): Striking shape with multiple colors — technically edible but more commonly decorative.
Knucklehead Pumpkins: Bumpy-skinned hybrids, adding a spooky, textured look.
Heirloom & Specialty Pumpkins
Seminole Pumpkin: Indigenous to Florida, drought-resistant, long-storing, with nutty flavor.
Lakota Pumpkin: Native to the Plains, red-orange skin, green streaks; both ornamental and flavorful.
Galeux d’Eysines: French heirloom, salmon-pink skin, “sugar warts”; excellent for soups and purees.
Fairytale Pumpkin (Musquee de Provence): Deeply ribbed, sweet, French market pumpkin.
Pumpkin Traditions in New England
Carving Jack-o’-Lanterns: A Halloween staple since the 1800s.
Pumpkin Festivals: Many towns host weigh-offs for giant pumpkins (some topping 2,000 lbs).
Pumpkin Beer & Coffee: Breweries and cafés embrace pumpkin spice season.
Thanksgiving Pies: Sugar and heirloom pumpkins form the base of America’s iconic holiday dessert.
Pumpkin & Squash Cheat Sheet (Shop Smart)
Best for Pies: Sugar/Pie pumpkins, Long Island Cheese, Boston Marrow.
Best for Roasting: Butternut, Delicata (edible skin), Kabocha/Buttercup, Acorn.
Best for Soup: Butternut, Kabocha, Hubbard, Galeux d’Eysines.
Best Decorative: Ghost pumpkins, Cinderella, Blue Jarrahdale, Turban.
Other Farmstand Favorites
Late Corn
Sweet Corn — Still available into October in parts of coastal New England.
Corn Mazes — A family-favorite fall activity at farms and orchards.
Indian Corn (Flint Corn) — Multicolored kernels, popular for autumn decorations.
Culinary Uses — Cornbread, chowder, succotash, and roasted corn on the cob.
Apples & Pears
Pick-Your-Own Orchards — A fall tradition across all six New England states.
Cider Donuts & Fresh Cider — Found at nearly every orchard or farmstand.
Hard Cider — Specialty from orchards like Ricker Hill (ME) or Champlain Orchards (VT).
Pears — Available at select orchards, often alongside apples.
Read more - Ultimate Guide to Cider &Apple Picking in New England
Cranberries
Cranberry Bogs — Especially in Cape Cod and southern Massachusetts.
October Harvests — Tours and events often available.
Cranberry Festivals — Wareham and Cape Cod celebrate with seasonal food and crafts.
Grapes & Vineyards
Newport Vineyards (RI) — Harvest festivals with grape stomping and tastings.
Sakonnet Vineyard (RI) — In Little Compton, known for Chardonnay and fall tastings.
Westport Rivers Vineyard (MA) — Famous for sparkling wines, harvest events, and local pairings.
Concord Grapes — Classic New England fruit, often made into jams and jellies.
A Brief History of Vineyards in New England
Colonial Beginnings
Early settlers in New England attempted to plant European grape varieties (Vitis vinifera), but the region’s humid climate, short growing season, and native pests made success difficult. Instead, colonists relied on wild native grapes (like Vitis labrusca) for rustic wines and ciders, though these lacked the refinement of European styles.
19th Century Attempts
The mid-1800s saw more experimentation with hybrids, especially the Concord grape developed in Massachusetts in 1849. While best known for juice and jam, Concord was also used for wine in small amounts. Still, cider, beer, and rum remained the region’s dominant drinks.
20th Century & the Rise of Hybrids
After Prohibition, winemaking in New England restarted slowly. Cold-hardy hybrid grapes—crosses between European and American varieties—changed the landscape. Varieties like Seyval Blanc, Vidal Blanc, Marechal Foch, and Cayuga White made vineyard production possible in northern climates.
Modern Vineyards (1970s Onward)
The modern New England wine industry took root in the 1970s, as states like Rhode Island, Massachusetts, and Connecticut issued their first winery licenses. Vineyards began embracing cold-hardy hybrids developed at Cornell University and the University of Minnesota, along with classic vinifera grapes like Chardonnay, Riesling, and Pinot Noir in coastal microclimates.
Today’s Scene
Rhode Island: Sakonnet Vineyard (founded 1975) was one of the region’s pioneers. Newport Vineyards and Greenvale Vineyards followed, blending wine with agritourism.
Massachusetts: Westport Rivers (est. 1982) is famous for sparkling wine; coastal locations benefit from moderating Atlantic breezes.
Connecticut: Now boasts more than 25 wineries within the Connecticut Wine Trail, thanks to warmer inland valleys.
Maine, New Hampshire, Vermont: Often focus on fruit wines (blueberry, apple, cranberry) and cold-hardy hybrids.
Why It Matters
Vineyards represent New England’s adaptation: blending European winemaking traditions with local resilience. They preserve farmland, boost agritourism, and show how the region’s challenging climate can still produce wines of character and uniqueness.
Harvest Recipes
Creamy Apple & Parsnip Soup
Rooted in French velouté technique, this gluten-free soup layers parsnip starch with the brightness of apples. Recipe here
Curried Kuri Squash Soup
A bowl of curried kuri squash soup is the ultimate fall comfort food
— simple, healthy, and delicious. Recipe here
Butternut Squash Risotto
A classic Italian-inspired recipe with a seasonal
New England twist. Recipe here
Spaghetti Squash with Kale & Parmesan
Easy to make, naturally low-carb, and topped with nutty
Parmesan for a simple comfort food recipe you’ll love. Recipe here
Port Wine Poached Pears
Warm spices, sweet pears, and rich port wine come together
in this easy, yet elegant dessert. Recipe here
Apple Tarte Tatin
Rustic Bistro classic with deep caramelized apples and an
adapted gluten free crust. Recipe here
Apple Crostata
A rustic, free-form apple tart with a tender gluten-free crust and
warm cinnamon-spiced filling. Recipe here
Harvest Season FAQs
When is the best time to visit New England farmstands and orchards?
The peak harvest season runs from mid-September through late October. Apples ripen in early September, pumpkins and squash are best by mid-October, and cranberry bogs and vineyards often host festivals into November.
Which pumpkins are best for pies?
Sugar (pie) pumpkins are the classic choice, but Long Island Cheese pumpkins and heirlooms like Boston Marrow or Cinderella also make rich, sweet pies.
Do New England vineyards have fall festivals?
Yes. Newport Vineyards (RI), Westport Rivers (MA), and others host grape stomping, tastings, live music, and harvest dinners—making autumn the most festive time to visit.
What is a CSA and how does it work?
CSA stands for Community-Supported Agriculture. Members buy a seasonal share from a local farm and receive weekly or biweekly boxes of fresh produce, often including apples, squash, pumpkins, and even cider or honey. It supports farmers and strengthens community ties.
Where can I see cranberry bogs in New England?
Massachusetts is cranberry central—especially Cape Cod and the South Coast towns like Wareham. Many bogs offer tours in October, and towns host cranberry festivals with food, crafts, and live music.
Farmstands are more than places to buy produce — they are living pieces of New England’s history and culture. From the colonial orchards of Connecticut to family farms in Seekonk and coastal vineyards in Rhode Island, each stand offers a connection to the land, to seasonal flavors, and to traditions passed down for generations. Whether you’re grabbing cider donuts, wandering a corn maze, or picking the perfect pumpkin, New England’s harvest season is a celebration of food, family, and community.
The harvest season is short—most orchards and festivals wrap by early November. Plan a weekend now and taste New England at its most vibrant.
Keep Exploring
Newport Dining Guide: Raw bars, clam shacks, vineyards, and farm-to-table picks.
Newport Polo Guide: History, rules, tailgating, and how to watch at Glen Farm.
Cape Code in Autumn - Travel Picks: Coastal inns, harvest festivals, lighthouse drives.
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