Upgrades at Willow Brook Farm: Support Our Work

Support us today so that Willow Brook Farm can continue to support us tomorrow.

For all that nature gives us—clean air and water, improved mental and physical health, diverse wildlife habitat, protection from heat waves and floods—it asks for little in return. When it does need our help, can it count on the Wildlands community? 

Few places anywhere pack the same wealth of cultural and natural resources into a suburban setting as Willow Brook Farm, a Wildlands Trust showcase preserve in Pembroke. Comprising 167 wild acres just 30 miles south of Boston, Willow Brook Farm epitomizes the globally rare ecological diversity of the Herring Brook Valley. Each year, over 20,000 people explore Willow Brook’s field, forest, and wetland habitats to learn about the human and natural communities that have come and gone from the region. 

“Willow Brook Farm is a special place,” said Wildlands President Karen Grey. “Whether you come here to walk your dog, go for a run, listen to the birds, or simply escape the stresses of daily life, Willow Brook has something for everyone.” 

After 27 years serving the people and wildlife of Southeastern Massachusetts, Willow Brook Farm needs upgrades to bolster its safety and value for future generations. Tasks include replacing Willow Brook’s 400 yards of boardwalk, building three covered picnic tables, expanding wayfinding amenities, restoring historic meadow habitat, and improving the parking lot. 

Unfortunately, improving public amenities in frequently flooded environments isn’t cheap: we estimate the restoration to cost $60,000. 

“For many years, Wildlands staff and volunteers have made repairs at Willow Brook in a piecemeal way,” said Stewardship Operations Manager Owen Grey. “We’re now at the point where proactively addressing the underlying issue—natural decay of aging infrastructure—will save us significant time and resources in the long run. It also gives us an opportunity to improve and expand Willow Brook’s built infrastructure to match its natural beauty.” 

Old cart path at Willow Brook Farm.

Historic field and boulders at Willow Brook Farm.

Historic path at Willow Brook Farm.

Boardwalk at Willow Brook Farm.

Grassy path at Willow Brook Farm.

Hardwood forest at Willow Brook Farm.

If you love Willow Brook Farm, we need your help! Wildlands Trust is seeking $20,000 in public donations to support this effort. An anonymous funder has agreed to a 2:1 match on every donation under $500 and a 1:1 match on all others, up to $40,000. That means you can triple your impact: a $50 donation will give us $150 to secure the future of this beloved preserve. 

“This campaign is an opportunity for the local and regional community to come together over a shared interest in nature,” President Karen Grey concluded. “When places like Willow Brook thrive, we all thrive. I hope you will consider supporting this work.” 

To donate, visit wildlandstrust.org/upgradewillowbrook. We also accept checks, stocks, and donor-advised funds. 

Multiply your impact by sharing this campaign with your friends, family, and neighbors! Sign up for our E-News and follow us on Facebook and Instagram for updates and opportunities to get involved as our work at Willow Brook Farm continues. 

Communities Unite to Expand D.W. Field Park

Waldo Lake in D.W. Field Park in Brockton and Avon. Photo by Jerry Monkman.

By Thomas Patti, Communications Coordinator

When we think about the benefits of nature, we often picture deep and dark woods, a majestic mountaintop vista, or vast, rolling fields. But acre for acre, city parks may do more for people, wildlife, and the planet than any other natural setting. When highly developed areas make room for nature, the social, economic, and ecological benefits are multiplied, making communities happier, healthier, cleaner, safer, and more resilient to climate change. 

D.W. Field Park serves hundreds of thousands in and around Brockton and Avon, two Environmental Justice communities in our region. Featuring miles of woodland paths, a public golf course, and five water bodies sprawled across 700 acres in the heart of this urban hub, the park represents a lot of things to a lot of people. A spiritual refuge from the commotion of city life. An outdoor gym for walking, running, and bicycling. An ecological haven for diverse wildlife. For many, the park is about family, and local generations past, present, and future: “I used to come here as a kid, and now I bring my son here,” said one park supporter. “A beautiful place that brought peace to my late husband and continues to bring peace to me,” said another. 

D.W. Field Park. Photo by Jerry Monkman.

Thanks to these supporters and more than 215 others in the Brockton, Avon, and Wildlands communities, D.W. Field Park is set to continue creating diverse meanings for the people and wildlife it sustains. On December 2, just 10 days after our campaign launch, Wildlands secured the 200 donations needed to unlock critical funding for the addition of 32 acres to this beloved urban sanctuary. These donors rose to the challenge of an anonymous foundation, whose generous contribution to the project was contingent on this show of community support. With these funds and others awarded by the Massachusetts Municipal Vulnerability Preparedness (MVP) grant program (and approved by a positive town vote), the Town of Avon is finalizing the purchase of this woodland parcel west of Waldo Lake. (Read about our celebration of the MVP award here.) 

“The community continues to show up for D.W. Field Park,” said Wildlands Director of Special Projects Rachel Bruce. “Last time we asked for support, over 1,400 people answered a lengthy survey about park use. This most recent outpouring of generosity shows our current and future funders what we already know—that this park is cherished by those who use it, and that we need to do everything we can to keep improving this vital resource. I’m proud to be part of such an inspiring project and to work with so many caring people in Avon and Brockton.” 

D.W. Field Park. Photo by Jerry Monkman.

So far, 219 donations totaling $7,238 have affirmed the public’s investment in the future of D.W. Field Park. Pending completion of the land transaction, these funds will be integral to our efforts to improve natural access at this parcel. Planning and design work will take place through spring 2024, with implementation to follow. Stay tuned for updates on Facebook, Instagram, our E-News, and wildlandstrust.org/dwfieldpark as we carry on this vital work! 

To those who have donated: please accept our profound gratitude for your support. We are humbled by your generosity and eager to put it to good use, revitalizing the park for people and planet!

Haven’t donated yet? Act fast! Show your support by December 18 at bit.ly/expanddw. 

Thanksgiving Recipes from Wildlands

Thanksgiving is a special time in Southeastern Massachusetts. Evidence of its rich regional traditions is easy to find on both our natural landscape and our dining room tables. Connecting the two is a legacy of local agriculture, producing the cranberries, poultry, and produce that help define our region. The Community Garden at Davis-Douglas Farm is Wildlands’ small homage to the farming culture that built the communities we serve. Read on for delectable recipes inspired by our Community Garden and the culinary hallmarks of Southeastern Massachusetts.

Cranberries for sale at the Fresh From the Vine farm stand in West Yarmouth.

Giving Thanks from the Davis-Douglas Community Garden

By Nora Cannon, artist, cook, master gardener, and Wildlands member

So when I sit for every meal 

And say a grace, I always feel 

That I am eating rain and sun 

And fields where scarlet poppies run. 

— from “The Harvest” by Alice C. Henderson

It is with gratitude and joy that I share several fall recipes with you. Gratitude to Wildlands Trust, which has preserved the land and created the Community Garden space at Davis-Douglas Farm, and joy in sharing vegetables from my garden with family and friends. 

Cooked Cranberry Relish 

Every fall, I drive to a local cranberry farm for fresh, tart cranberries. If that is not feasible, every grocery store sells them. This dish can be made ahead of time and keeps well for several weeks when refrigerated. 

• 4 cups fresh cranberries 

• 1⁄2 cup to 1 cup sugar, to your sweetness preference 

• 1 tablespoon cinnamon 

• 1 cup water OR orange juice 

• Place all ingredients in saucepan over medium heat and stir. As cranberries “pop,” it will thicken. Add small amounts of extra water or juice if necessary. You’ll want a thick sauce; it will jell more when cooled. 

Roasted Root Vegetables 

This dish offers a welcome change in flavors and textures to your meal. You will create your own unique blend of vegetables and spices. Following these simple guidelines, it always comes out delicious. Like the cranberry sauce, it can be prepared or at least cut ahead of time and stored in plastic bags or a bowl. Roast with your turkey. 

• Heat oven to 400 degrees 

• 8 cups or more of a combination of at least 4 of the following: rutabaga, parsnips, potatoes, sweet potatoes, carrots, and beets 

• If you do choose beets, they can be seasoned and roasted along with the other vegetables; I separate mine in foil, or they will turn everything red. 

• Cut everything the same size for even roasting. 

• In a bowl, mix 1⁄2 cup olive oil and a mixture of your favorite herbs 

• The total amount of herbs should be at least 1⁄8 cup; more if you like more robust flavor. Combine salt and pepper, plus your choice of rosemary, thyme, oregano, basil, dried parsley, onion, and/or garlic powder. 

• Pour your oil/spice mix over the cut vegetables in a large bowl or on the baking sheet. Toss, making sure the vegetables are evenly coated. 

• Roast for at least 50 minutes, depending on how small you cut vegetables. Check every 20 minutes and turn the vegetables for even roasting. Roasting is complete when vegetable centers are soft. 

• Helpful hint: Vegetables can start cooking at a lower temperature while other items are in the oven. In the last few minutes, turn up the oven temperature to make the vegetables a golden brown. 

Nantucket Cranberry Pie 

Nantucket Cranberry Pie. Photo and recipe by Pioneer Woman.

By Rachel Bruce, Director of Special Projects

This recipe was first shared with me by volunteer Liz Vigorito back in 2019; she learned it from The Pioneer Woman, who adapted it from Laurie Colwin. Great recipes like this tend to stick around and evolve over time, and while you’re free to adapt it to your liking, it would be a travesty not to use the almond extract (just trust me). I’ve made this pie for my family every holiday for four years, and I thought it was time I shared the love with our Wildlands community so you, too, can enjoy this incredibly easy and utterly addictive holiday treat. Spoiler alert—you don’t even have to make a pie crust! 

Ingredients: 

Filling: 

2 cups (heaping) cranberries – this year, I’m using organic cranberries from Fresh Meadow Farm in Carver, MA 

3/4 cup pecans, roughly chopped (measure, then chop) 

2/3 cup granulated sugar – I use organic cane sugar when possible 

Unsalted butter for greasing pan 

Batter: 

1 cup all-purpose flour 

1 cup sugar 

1/2 cup unsalted butter, melted 

2 eggs, lightly beaten 

1 tsp. pure almond extract 

1/4 tsp. salt 

Topping: 

1 tbsp. sugar 

Directions: 

1. Preheat the oven to 350°F. 

2. Generously butter a cake pan or pie pan. Add the cranberries to the bottom of the pan. Sprinkle on the chopped pecans, then sprinkle on 2/3 cup of the sugar.  

3. In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.  

4. Slowly pour the batter over the top of the cranberry pecan filling in large ribbons to evenly cover the surface. Spread gently if necessary.  

5. Bake for 45 to 50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon sugar for a little extra crunch.  

6. Cut into wedges and serve on its own, with ice cream, or with freshly whipped cream! This pie is delicious when it’s fresh and warm, at room temp, and even cold from the refrigerator (did someone say pie for breakfast?) 

Wildlands encourages you to support regional agriculture by buying local food this holiday season. Enjoy discounts at Bay End Farm in Bourne, Nessralla Farm in Halifax, Hornstra Farms in Norwell, and Vineyard Farm in West Bridgewater by becoming a Wildlands member at wildlandstrust.org/become-a-member.

Learn more about our Community Garden at Davis-Douglas Farm at wildlandstrust.org/community-garden.

Wildlands Staff Retreats to Vermont

Wildlands staff on a hike up Mount Tom in Woodstock, Vermont, during an October retreat.

By Thomas Patti, Communications Coordinator

For four days in October, the Wildlands staff took a short break from our daily duties to reflect and recharge from a busy summer amid the breathtaking autumnal woodlands of Bridgewater, Vermont. We returned to Plymouth rested and ready to elevate our service to the people and places of Southeastern Massachusetts.  

“Putting together our 50th Anniversary Celebration in September was a full-staff, full-year effort that required new and veteran staff alike to go above and beyond their typical work duties and schedules,” said Rachel Bruce, Wildlands’ Director of Special Projects. “Taking a pause after such an undertaking and immersing ourselves in a new environment allowed our staff to better understand each other and our work in a broader context. This retreat aided us in fostering an environment of collaboration and creativity at Wildlands that will guide our work for the next 50 years.” 

Before arriving in Bridgewater on Tuesday, October 10, we made a stop at the Vermont Institute of Natural Science (VINS) in Quechee. For 51 years, VINS has striven to “motivate individuals and communities to care for the environment through education, research, and avian wildlife rehabilitation.” We gained new perspective (literally) atop their Forest Canopy Walk, met avian ambassadors during a live raptor presentation, and drew inspiration for our work in Brockton from their own outdoor learning areas. 

Wildlands staff atop the Forest Canopy Walk at the Vermont Institute of Natural Science.

On Wednesday, Josh Bower from Center for Wildlife in Cape Neddick, Maine, led our staff in team-building exercises at our home base in Bridgewater. Through fun, low-stakes exercises, we learned about the diversity of experiences on our staff, and how to use this asset to our advantage. Then, Craig Sanborn of the Cardigan Highlanders Volunteer Trail Crew taught us his lessons learned from 40 years of recruiting, training, and motivating land stewardship volunteers across New Hampshire. Finally, Kirk Jones of Evolvlove Sound Therapy led us in a meditative sound bath, using singing, crystal, and bronze bowls to promote deep relaxation. 

We made good use of our last full day in Vermont. In a staff meeting led by President Karen Grey, we reviewed our five-year strategic plan, assessing our progress toward our goals and reaffirming our organizational values. Then, Suzanne Belleci and Fabio Ayala of the Amherst College Center for Restorative Practices presented “Approaches to Conflict Resolution,” a workshop that challenged our preconceived notions about interpersonal conflict and offered new paths forward. To end the retreat on a high note, we took to the mountains, hiking Mount Tom in Woodstock before exploring the city below. 

Team-building exercises with Josh Bower from Center for Wildlife.

Around these scheduled activities, Wildlands staff had plenty of time to bond over shared meals, yoga workshops led by Rachel, and heated matches of foosball and ping pong, from which our multitalented President, Karen Grey, emerged victorious. 

A full month since we returned from our retreat, the Wildlands staff is still benefiting from the camaraderie we built and the time we took out of our hectic schedules to take stock of our work and imagine a bold new future for regional conservation. We will continue to apply what we learned at the retreat to advancing our mission across Southeastern Massachusetts! 

Remembering Allison Gillum

By Karen Grey, President

In 2011, Wildlands embarked on a commitment to support and mentor the next generation of land trust practitioners with our early adoption of the MassLIFT (Land Initiative for Tomorrow) AmeriCorps program. Our first round of AmeriCorps members did not disappoint; Alex Etkind, Sarah Kugel, and Allison Gillum were bright, enthusiastic, eager-to-learn young conservationists who were a delight around the office. This impressive trio spent two years with us, and their work opened strategic opportunities for Wildlands that are still bearing fruit over a decade later.

Allison Gillum arrived at Wildlands Trust fresh from a UPenn master's program in planning. We immediately sensed her professional abilities and excellent people skills and felt comfortable handing her a challenging assignment. The Town of Plympton, one of the most rural towns in our coverage area, was at the bottom of state rankings for conservation land. Plympton was facing a surge in development, and the Town was unprepared to address it, lacking the most basic tools, including an Open Space Plan. We tasked Allison with assisting the nascent Plympton Open Space Committee in completing the plan and building a toolbox for a land protection program. Thanks to the groundwork laid by Allison and her Plympton partners, the Town went on to protect its first significant pieces of open space, Cato’s Ridge and Churchill Park, and since then, has saved nearly 1,000 additional acres of conservation land.

Allison was a bright light and, to no one’s surprise, went on to do fantastic work as a Land Protection Specialist at the Piscataquog Land Conservancy, as the Executive Director of the Southeast Alaska Land Trust, and as a Land Specialist for the U.S. Forest Service. We learned recently that this amazing woman succumbed to a cardiac arrest while giving birth to her second child. We are so saddened by her loss and are reminded how lucky we are to have had this amazing person as part of the Wildlands staff.