Welcome to Wheelock Farm

The Wheelock farm was originally homesteaded by Charles and Laura Wheelock in 1880 and became officially deeded in 1889. It has remained in the family ever since.

The farm was at the center for family farming life for a century. Maple syrup was made using 10 acres of sugar maple trees and today we use the same trees and most of the methods to make our syrup. We still hand carry each pail of sap from tree to collecting barrel.

We think you’ll agree there is something special about this syrup. While there are countless varieties of maple syrup on the market, ours has a richness of flavor that is both rich and unique.

Today we also grow our own hard red spring and winter wheat for artisanal purposes. The wheat planted, cultivated, harvested and ground into flour on the farm which is used to make whole grain wheat bread in our kitchen for a true farm to the table experience. The bread is made using the entire wheat berry. Because the whole grain is used, this wheat does contain gluten, which is essential for the bread to rise during baking. While the process is entirely organic we are not certified organic. The wheat is non-GMO.

The wheat is harvested by cutting the wheat stalk which is hand fed into a threshing machine that separate the wheat berry from the rest of the stem. The threshed product is fed into a grain cleaner that separates the wheat berry from the chaff, resulting in a clean product that can be used for grinding into whole grain wheat flour.

The flour is ground in the kitchen right before baking to ensure it stays fresh and aromatic. The bread makes excellent sandwiches, toast, or simply enjoy it fresh out of the bag.

In the spring and through mid-summer we also harvest rhubarb from our century old patch. It can be used in any favorite recipe you like.

The Wheelock farm is proud to share our passion for healthy organic nutritious food with the community. Please feel free to contact us at wheelockfamilyfarm@gmail.com