DeFrancesco Farm in Northford, CT, has been owned and operated by one family since the early 1900s. Fourth generation farmer Mike DeFrancesco, who operates the farm today with his two brothers, explained the farm’s history.

“My great-grandfather started the farm in 1903 with an acre or two and planted vegetables,” said Mike. “My grandfather wanted to farm, so while he was working another job, he started buying acreage as it was available. He had acreage and greenhouses for growing, and each generation added more.”

Like many other farms, DeFrancesco Farm was primarily a wholesale operation during its early years. “In 1995, my dad Joe decided we should open a retail store,” said Mike. “There were so many people coming into the greenhouses who wanted to buy from us.”

The family renovated a barn close to the property, put up a greenhouse and started to sell retail. Today, the farm maintains 10 acres of greenhouses and grows produce on 120 acres.

In February, the first crops of the year are started in the greenhouses. Peppers, tomatoes and other crops are planted outside after the first full moon in May. Although there was a light frost this year, most crops survived. “The only crop that was burnt was sweet potatoes,” said Mike. “A few pepper plants had a little burn, but the plants recovered.”

Most crops are grown in raised beds on plastic with drip irrigation. Irrigation water for field-grown produce is from rivers and ponds on the property, and greenhouses are supplied with water from two wells. Greenhouses are heated with a biofuel system. Mike receives wood chips from several arborists in the area who would rather send waste product to him to avoid tipping fees at landfills. Propane serves as the backup heat supply.

“We grow squash, cucumbers and melons,” said Mike, naming a few of the most popular cucurbit crops. “We also grow pumpkins, but they’ve been hard to grow because it’s a long crop that takes a lot of field space. In a dry year, we have to pump a lot of water to them, and in a wet year, we can’t keep the water away from them.” Several other local growers grow pumpkins, so he always has a backup source.

Crops with an upright growth habit are staked to keep them off the ground. The farm is GAP certified, so plastic and staking helps DeFrancesco Farm produce meet GAP standards.

One item customers look forward to every year is DeFrancesco sweet corn. “It’s triple sweet yellow corn,” said Mike. “It isn’t early – it takes 90 days – but it’s worth it. People come specifically for that.”

Each season, the DeFrancescos grow 30 acres of sweet corn. “All of the corn is directly seeded in the field,” said Mike. “We don’t have an advantage seeding it in the greenhouse then transplanting it to the field.” Although some area farmers aim for July Fourth corn, Mike would rather grow a corn variety that has the flavor customers want.

The DeFrancescos know the benefits of keeping the ground covered year-round and strive to have cover crops planted by the end of October. With ample ground and a crop rotation program, Mike can plant rye in a field that will benefit from being out of the rotation and rest it for an entire year.

With ample greenhouse space, DeFrancesco Farm grows a variety of annuals and vegetable starts to sell wholesale to independent garden centers and retail to a growing customer base. Mike said plant sales have been going well, with a variety of options for those who plant their own gardens.

Fourth generation farmer Mike DeFrancesco maintains 10 acres of greenhouses and grows produce on 120 acres alongside his two brothers. Photo courtesy of DeFrancesco Farm

He is adamant about scouting greenhouse crops carefully to avoid problems and uses biocontrol measures to manage insect pests. “I use very little or no chemistry in the greenhouse,” he said. “I’ve been doing that for about 15 years, and every year I go to seminars to learn more. If you see a problem, it’s too late. I don’t save money by not using chemicals because the same money is used to buy beneficial insects.”

Although the farm isn’t organic, many crops are grown without any fungicides or insecticides. “I’ve taken care of a lot of the insects at the start,” said Mike. “Some of the field crops haven’t seen any insecticides, and we’re proud of that. It’s been working well for us for years.” Mike visits schools in his community to teach students about using beneficial insects to manage pests.

DeFrancesco Farm offers annuals and vegetable starts in flats, four-inch pots, hanging baskets and planters. Although plant sales are slower during summer, many customers return in autumn to purchase mums.

“Our retail started out with only our own produce and plants,” said Mike. “Now the retail portion has grown and we’re selling local milk, cheeses, beef, local honey and other items.”

DeFrancesco Farm also offers a CSA, which Mike said has been successful. “Our community embraces it,” he said. “Because we have so much acreage, we’re able to offer a diverse selection of products.” He listed lettuce, kale, heirloom tomatoes, peppers and sweet corn as the most popular market and CSA items.

While the DeFrancescos don’t grow fruit, they work with a nearby orchard to obtain fresh local fruit, which Mike said provides a more interesting CSA and helps support other local farmers.

Customers who purchase from the farm are more aware of what’s in season and when other crops will be ready as the season progresses. CSA customers are informed the week prior to pick-up as to what will be in the share the following week and get their weekly shares at the retail store.

“We harvest all the produce for the CSA that morning,” said Mike. “By 10 o’clock we have the boxes put together. We know what we’ll be picking so we can tell people what to anticipate. We also put recipes with the share.”

The family added a bakery about 10 years ago, which offers a variety of pies and other baked goods. “When people come in for their CSA share, they might pick up a pie and a gallon of milk too,” said Mike. “They’re happy, they get what they want and it’s local.”

He added, “The retail started as a greenhouse, a building and a lockbox. It’s all family and friends of family who work here. We’ve come a long way.”

Visit DeFrancesco Farm online at defrancescofarm.com.

by Sally Colby