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North of Boston is a family farm in Boxford, Massachusetts. Its name is a nod to Robert Frost’s 1914
book of the same title.
North of Boston leverages nearly 350 years of family farming experience to grow and raise the highest quality food.
From heritage-breed pork and beef, to some of the finest tasting heirloom vegetables and fruits, we work hard every
day to provide compelling and delicious food. Additionally, we work to broaden our offerings by sourcing from local farmers
and cooperatives we know and trust—some of whom have been farming alongside our family for over three centuries.
Our guarantee is simple: If our food isn’t the best you’ve ever had, simply let us know and we’ll make it right.
Concierge-Level Home Delivery
What does this mean? It means we tailor to your lifestyle. We custom pack your order and deliver it exactly
as you specify. You’d like delivery to your workplace, your apartment on the 22nd floor, or
to your boat slip? We can do that. You’d like your order unpacked in your kitchen or left under a shade
tree in your back yard? We can do that. You’d like three baseball-sized beets, seven small gala apples,
and the largest pork shoulder we have? We can do that too. With North of Boston, you’re not limited.
We’re not a third-party shipping service or cooperative. We’re not another app on your phone.
We are a farm that provides exceptional food and exceptional service. Let us know how we can be remarkable.
Offering seasonal vegetables and fruits, pastured pork, grass-fed beef, organic chicken, fresh eggs & more.
How Does it Work?
Place your order by 2 p.m. the day before your delivery.
There is a $45 minimum and no delivery fee.
If you miss the deadline, please
and we’ll do our best to accommodate you.
We weigh and pack to your specifications, and then send you an itemized invoice the evening before delivery.
We deliver your food and then collect last week’s packaging materials for recycling back at the farm.
We are proud to bring our fresh fruits, vegetables, and meat to farmers markets throughout the North Shore.
Currently you can find us at:
The Farm Market at Mill No. 5 in Lowell: Every Sunday, Year-Round
The Farm Market at Mill No. 5 in Lowell
Every Sunday, Year-Round
The Farm Market at Mill No. 5 in Lowell is open Sundays from 10:00-1:00pm. We’ll be outside, in the Mill’s private parking lot alongside Middlesex Street. Stop by and say hello and then head inside for more vendors and awesome stores – even great coffee!
Annisquam Farmers Market: Fridays, June 18 - August
Annisquam Farmers Market
Fridays, June 18 - August
The Annisquam Farmers Market is open Fridays from 9:00 - 12:00 at the Annisquam Village Hall. Start date coming soon.
Credit/Debit, Cash/Check, EBT/SNAP/HIP accepted
Justin Chase is a 12th-generation farmer. His favorite crops are those
that epitomize the season in which they’re harvested: asparagus in spring; strawberries and rhubarb in early summer;
tree fruits and raspberries later on, and then pork and apples, leeks and squash in the fall. But beets are his favorite
of all, because they’re loaded with sugar and they taste of the particular soil in which they’re grown more
than any other vegetable on Earth.
Justin advocates regularly for The Governor’s Food Policy Council and Massachusetts Food System Collaborative.
Before founding North of Boston, Justin was a consultant for several states departments of agriculture and managed
the farmer training program at Tufts University. He worked with his family on their historic farm in Newburyport
and helped The National Farmers Union in Washington D.C. support farms throughout the country. Justin holds a
BA in conservation biology, an MBA from Bentley University, and he’s an instructor for Cornell University and
the United States Food & Drug Administration.
Jamie Chase cares deeply about food equity and minimizing food waste. She has
worked in the food industry most of her life, from soil to table—including growing, wholesale food distribution,
industry finance, event planning, retail, and developing community coordination and volunteering efforts at local food
Jamie’s relationship with the food system began with her earliest memories of standing in a crib at the back of
her family’s restaurant, and now flourish in feeding her own family from-scratch-cooking and managing farm
logistics. Jamie’s favorite moments on
the farm are talking recipes, introducing folks to new foods, and creating safe-spaces for staff and customers
alike. Jamie holds a BA in Management and an MS in Organizational Psychology.