By Sean Sullivan

Much of July felt like midday heat of a summer afternoon, and the first week of August arrived as a cool evening’s respite. Those early days of last month brought sunny (if sometimes smoky) skies, and temperatures ranged in the 70s.

A crew of teenage staff had been laboring under the swelter of summer’s first half at Natick Community Organic Farm, and August’s opening teased a milder month.

“The heat and humidity has been quite something,” said Nicky Wilson. She is Assistant Director of Internal Operations at the farm, and has been coaching and mentoring the young workers at NCOF.

The summer program invites teens to learn and participate in agricultural trades, get a taste of what’s involved in growing and caring for what goes on our plates. The program’s mission is summed up in its tagline: “A summer of work; a lifetime of learning.”

The work involves maintaining farm infrastructure throughout summer, such as tending to animal enclosures and fencing, splitting wood and landscaping.

The NCOF also hosts a two-year apprenticeship program for teens, where students learn to plan, problem solve, and manage life on the farm. This is a year-round experience for up to eight students, who work on site after school and during breaks in their academic year. 

To support the summer teen work crew (TWC) and apprenticeship initiatives, the farm hosts a Harvest Dinner at summer’s end. The event raises funds for the programs, and raises the profile of the nonprofit NCOF.

“We can only hire a certain number of teens based on the fundraising that we do,” said Wilson, adding that there are often more applicants for the programs than available slots.

The annual Harvest Dinner is an occasion to celebrate the work and produce of the NCOF, while ensuring resources that the next year’s roster of teens will require.  

“It’s our biggest fundraiser,” said Wilson.

Harvest time has held a sometimes-spiritual and celebratory place in civilizations since the advent of agriculture. With favorable luck and weather, towns and villages would reap what crops they’d sown.

In certain climates, they’d bank the better part of that bounty to last the community through winter, spring and summer – hoping that harvest would sustain them until the next. The yield of local agricultural produce from year to year was the equivalent of living paycheck to paycheck, and that dynamic had persisted for most of humanity’s existence. That subsistence way of life still persists for many people today.

We grab a bag of rice from supermarket shelves, one that’s been replenished as if by magic the next time we go food shopping. It’s too easy to take for granted how novel and new this food system is in the long narrative of human history.

It’s hearty grist for gratitude.

The Harvest Dinner is designed to pay homage to that spirit of community. And to perpetuate it. It’s a symbol of the Natick Community Organic Farm’s mission over its many decades. 

The dinner is held outdoors as in days of old, now under electric lights and moonlight where candles and torches once made do. The event hosts up to 140 attendees. While the seats are limited, the farm accepts donations on a rolling basis throughout the year. 

“It’s really beautiful,” said Wilson. “We do try to hold it outdoors under the stars.”

That wasn’t always so. Now in its 24th year, NCOF’s Harvest Dinner used to be hosted at other venues, indoors. But sometimes, genius dwells in simplicity and the obvious. In 2022, someone suggested the farm host the Harvest Dinner itself, and that’s been the default ever since.

“It was amazing and magical,” said Wilson of that first Harvest Dinner on the farm’s home turf. “And so we’re going to keep doing it.”

And as is tradition, the community will show up to lend its talents and resources to the celebration.

“Bully Boy Distillers” of Boston will be on hand to mix custom cocktails. “Renée’s Kitchen” of Natick, and Wellesley’s “Juniper” will provide food and preparation for the event. “The Hyve” will offer appetizers.

New York’s “Stoneledge Gardens” will prepare an edible gift to diners. Based in Massachusetts, “Twist Bakery” will be furnishing desserts. Beer will be provided by “Jack’s Abby” of Framingham. And Natick’s “Cognex” has donated funds to bring the event to fruition. 

In true Harvest Dinner fashion, produce from the NCOF will be a main ingredient of the celebration’s cuisine.      

“All of these have come from the community,” said Wilson. “It’s a real testament to all of that.”