From Our Editors
It started in 1907—Ernest Dodge planned to marry Ethel Rhodes, so he plunked down $600 on 300 acres of farmland complete with a house and barn dating back at least to the 1880s. Using the land to raise dairy cows and herd a family, Ernest and Ethel later sold an 8-acre tract to their son-in-law, John Roberts, who used it to harvest blueberries during his summers off from teaching. John then passed down the land to his son Bruce, who also inherited his father's fondness for blueberries. Today, he still ventures into the snow and ice each February, pruning the bushes by hand to optimize the berries' ripeness come the summer. The farm then welcomes visitors, who fill their sacks, buckets, or hollow legs with conventional or organic blueberries straight from the bush. Bruce and his family even share their favorite recipes for guests to try when they get home. In addition to the blueberry bushes, the farm helps guests blow off post-picking steam at an onsite mini-golf course or cool down with local ice cream sold in their shop.