Apple Street Farm

Apple Street Farm ©Kim Smith 2014Located in Essex, conveniently only a few scenic miles off Route 128, every Saturday from 10am to 2pm the farmstand at Apple Street Farm is open for business. Stopping for fabulous and fresh organically fed free-range eggs, heirloom veggies, fruits, and herbs has become a favorite Saturday morning ritual. Apple Street Farm tomatoes ©Kim Smith 2014 Frank McClelland is the owner of Apple Street Farm. Not only that, he is also the proprietor and chef of one of Boston’s most beloved and famous restaurants, L’Espalier. Apple Street Farm is the primary source of produce, poultry, pork and eggs for L’Espalier.Apple Street Farm -2 ©Kim Smith 2014 Each month throughout the summer and fall Apple Street Farm celebrates seasonal harvests with special dinners held on the farm’s spacious lawn. The five-course dinner is prepared by the L’Espalier chefs and includes cocktails, hors d’oeuvres, and wine pairings. September 5th and 6th is the Fire Pit Fiesta and October 3rd and 4th is the Essex Harvest Feast. Call L’Espalier to make a reservation at 617-262-3023.

Apple Street Farm Pick Your Own ©Kim Smith 2014Pick You Own Flowers

Apple Street Farm hummingbird ©Kim Smith 2014Female Ruby-throated Hummingbird in the Zinnia Patch

Apple Street Farm Goldfinch and Cosmos ©Kim Smith 2014

American Goldfinch Eating Cosmos Seeds-A Great Reason NOT to Deadhead!

Farm and poultry shares are available from June through September. For more information about Apple Street Farm’s CSA program, visit their website here.

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Photographing the Nubian goats was a delight. The little ones are very playful and affectionate and, when first let out of their pen in the morning, are super rambunctious. Apple Street Farm’s manger Phoebe explains that Nubian goats are great milking goats and wiki informs that Nubians are known for the high butterfat content of their milk.

Apple Street Farm  Nubian Goat Eating apple©Kim Smith 2014Apples for Breakfast

Apple Street Farm  Nubian Goats ©Kim Smith 2014

The Nubians climbed upon each other to reach the fruit and seeds.

Apple Street Farm Eating Catalpa Seeds ©Kim Smith 2014jpg copy

Nubian Goat Eating Catalpa Seedpods

Apple Street Farm Nubian Gots airborn ©Kim Smith 2014JPG SEE MORE PHOTOS HERE Continue reading “Apple Street Farm”

For The Low Low Price Of Just $180 Per Person You Can Have The Honor Of Eating At Apple Street Farm With Chef Frank McClelland (organic produce and everything)


WHO: Frank McClelland is the James Beard award winning Chef and Proprietor of L’Espalier. L’Espalier has been a perennial “best” of America’s restaurants for three decades, earning top accolades from Zagat, Forbes, Food & Wine, Bon Appetit, Wine Spectator and Conde Nast Traveler as well as nods in international media.

Chef McClelland is one of few Chefs in the country to reside on his own farm, Apple Street Farm. In one of the country’s most ambitious sustainable agriculture initiatives for the restaurant industry, Apple Street Farm is the primary source of organic harvests for L’Espalier and is a source for various other restaurants throughout the city of Boston. Apple Street Farm is located just north of Boston in Essex, MA and is Chef McClelland’s revitalization of a two-century pastoral 14-acre equestrian farm.

WHAT:                To celebrate the freshest ingredients of fall, Chef Frank McClelland and his team will be hosting the Apple Street Farm Essex Harvest Feast on October 18th and 19th. Every month, Chef prepares a themed dinner showcasing the organic produce, poultry, and eggs from the fields. For the month of October, Chef has designed a five-course menu with wines pairings.

Upon arrival, guests are welcome to explore the beautiful grounds of Apple Street Farm while enjoying a seasonal cocktail and hors d’oeuvres prepared by the chefs of L’Espalier. They will then be seated outside (or under a tent in the case of inclement weather)

La La La

Big News for Rockport’s HarvestFest!

We are thrilled to announce that Chef Frank McClelland of Boston’s legendary L’Espalier, the Sel de la Terre family of restaurants, Au Soleil Catering and Apple Street Farm will be the featured chef in a cooking segment on T-Wharf, scheduled for 1:00 p.m. on Saturday, October 15th.

Chef Frank McClelland, photo courtesy of L'Espalier

“…food is best when it’s in its purest form. My job is to enhance that natural flavor to allow the essence of the food to sing.” -Frank McClelland

This is a great opportunity to see a world-class chef at work, one who specializes in bringing the best out of local ingredients while practicing incredible culinary technique. Chef McClelland has a deep understanding of regional ingredients – no one appreciates what New England has to offer more than he does – and this understanding is demonstrated not only in the dishes he creates but in the fact that he sources many of the ingredients for his kitchens from his own farm, Apple Street Farm in Essex. Apple Street will also be featured that day offering produce from the farm’s Autumn harvest – and what could be more fitting for a harvest festival celebrating the best of New England?

Don’t miss the chance to see Chef McClelland at Rockport’s HarvestFest!

Saturday, October 15th 

1 p.m. on T-Wharf under the big tent

From L’Espalier: Chef Frank McClelland’s L’Espalier has been a perennial “best” of America’s restaurants for three decades, earning top accolades from Zagat, Forbes, Food & Wine, Bon Appétit, Frommer’s, Wine Spectator and Condé Nast Traveler as well as nods in international media. L’Espalier is New England’s most decorated independent restaurant with twelve consecutive AAA Five Diamond Awards (the only one in Boston) and twelve consecutive Forbes (Mobil) Four-Star awards. He speaks and judges across the country at events like Taste of Vail, Foxwoods Food & Wine Festival and the Chefs Collaborative National Summit.

At the heart of Chef McClelland’s menus of New England flavors with French interpretation is Apple Street Farm, his organic farm in Essex, Massachusetts that is the primary source of heirloom produce and proteins for L’Espalier and his trio of casual Sel de la Terre bistros. The James Beard chef and cookbook author (Wine Mondays) views his life as a farmer-restaurateur as being on-trend. By living this life from his youth, he was early to the farm-to-table or “locavore” dining philosophy.

More Information:


Sel de la Terre

Au Soleil

Apple Street Farm