Wildlands Hosts Volunteer Appreciation Lunch

By Max Phelps, Programming Coordinator

At Wildlands Trust, volunteers are integral to the work we do. We always appreciate our volunteers, but sometimes we must put sandwiches and cookies where our mouths are; our volunteers deserve no less.  

On December 9, Wildlands hosted an appreciation lunch for our Adopt-A-Preserve (AAP) and hike leader volunteers at the Stewardship Training Center. Volunteers gathered in our holiday-decorated home beside a (virtual) fire to see old friends and meet new ones.  

Our Adopt-A-Preserve program is an incredibly helpful and simple way for people to volunteer with Wildlands, but it can be somewhat solitary, so it’s important to build community through social gatherings. Most of our hike leaders started as AAP volunteers, so it was great to bring both groups together. After sitting down to a meal of sandwiches, soup, and salad, volunteers shared how they first got involved with Wildlands Trust. Stories ranged from running into staff members on the trails to posting photos of downed trees on Instagram to feeling a debt of gratitude after our preserves became a safe haven during the pandemic. Our longest-tenured volunteer has been working with us since 1999. Regardless of how or when their stories began, all our volunteers expressed a love for the work they do and an appreciation for what Wildlands does for the community and natural world.  

Zoë, our Stewardship Programs Manager, and I shared exciting volunteer numbers from 2023, including 120 miles hiked during Wildlands programs and 8,300 acres monitored by Adopt-A-Preserve volunteers. Afterwards, many attendees joined us for a three-mile hike at Halfway Pond Conservation Area along Leona’s and Gramp’s Loops, trails that our volunteers helped build. After an especially busy summer and fall at Wildlands, it was great to take the time to relax with our volunteers and express our gratitude for the time, knowledge, and hard work they donate to Wildlands. 

Thank you to all our volunteers! If you’d like to contribute your gifts to the Wildlands mission, explore our volunteer opportunities at wildlandstrust.org/volunteer or contact Zoë Smiarowski at zsmiarowski@wildlandstrust.org. 

Volunteers Flock to Bridgewater Trail Project

By Thomas Patti, Communications Coordinator

Volunteers are the heart and soul of what we do. This has never been on greater display than in Bridgewater this fall, where friends and neighbors of Wildlands Trust are braving the elements and wilderness to help establish a new hiking trail at a hidden gem of our land conservation portfolio.  

North Fork Preserve, located off the southeast end of Plymouth Street in Bridgewater, comprises 41 acres of diverse woodland habitat along the banks of the federally designated Wild and Scenic Taunton River. The forest’s open, airy structure and varied composition of pine, oak, maple, birch, and beech trees create rich wildlife habitat and never-ending intrigue for the visiting naturalist. Over 1,000 feet of river frontage, along with a network of trickling streams, add to the preserve’s natural beauty and diversity.  

Purchased by Wildlands in 2001, the preserve has until now been managed as Forever Wild. We elected this passive management strategy in part because Wyman Meadow Conservation Area, owned by the Town of Bridgewater, lies between North Fork Preserve and Plymouth Street, precluding direct public access. However, a multiyear conversation between Wildlands and the Town spawned the idea to restore access to both preserves with a single trail. 

Wyman Meadow Conservation Area. North Fork Preserve begins at the tree line in the background.

"We’ve enjoyed working with Eileen Hiney and the rest of the Bridgewater Open Space Committee,” said Stewardship Operations Manager Owen Grey. “Wildlands and the Town shared a desire for public access at these scenic and ecologically significant preserves. They worked with us every step of the way to make our common vision a reality.” 

Wyman Meadow Conservation Area itself features 35 acres of open grassland habitat with additional Taunton River frontage, creating ideal conditions for various birds, reptiles, amphibians, and mammals. 

Our work at North Fork began in September, when Owen and Stewardship Programs Manager Zoë Smiarowski surveyed the property to determine an optimal trail route through the preserve. Minimizing environmental impact, Owen and Zoë said, is always the guiding principle at this step.  

Once a viable path through the woods was flagged, it was time for volunteers to bring their time, expertise, and enthusiasm to the project. Thus far, four volunteer work days have forged remarkable progress toward trail completion. As of November 7, the entire 1.1-mile trail corridor has been cleared of vegetation using loppers, handsaws, hand snips, rakes, and chainsaws. The next objective is to smooth out the trail by leveling the ground and removing tree stumps. Finally, trail blazing will ensure safe and easy access for future explorers of the preserve.  

Stewardship Programs Manager Zoë Smiarowski shows volunteers how to use a Pulaski to clear roots and stumps from the trail.

“When we set our goals for this trail project, creating opportunities for volunteers to be involved was critical,” Zoë said. “Not only do our volunteer days engage our Wildlands community, but they also offer a space for new volunteers from the local Bridgewater community to become familiar with our organization and connect with a new recreational asset. The drop-in style work days have been a massive success, and feedback from volunteers has been overwhelmingly positive. The work is rewarding for everyone involved. We're not just building a trail, but a cohort that will care for the preserve into the future.” 

Thank you to the volunteers who have turned out already to help transform North Fork Preserve into a natural and cultural resource for the Bridgewater and Southeastern Massachusetts community! We could not do what we do without your generosity.  

Proposed trail map at North Fork Preserve and Wyman Meadow Conservation Area.

If you haven’t joined us yet, no fear! Wildlands is hosting several more volunteer trail work days through December, including from 10 am to 1 pm on Saturday, November 18, Tuesday, November 28, and Saturday, December 2. No experience, equipment, or registration is required—just bring weather-appropriate clothing and a can-do spirit! Visit our Events page to learn more about our upcoming work days. 

Stay tuned for updates on Facebook, Instagram, and our E-News as the North Fork project continues!

Click through the gallery below for more photos from our trail work days at North Fork Preserve and Wyman Meadow Conservation Area.

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.

Town of Avon Earns Grant to Expand D.W. Field Park

By Thomas Patti, Communications Coordinator

Local, regional, and state partners convened at D.W. Field Park to celebrate an award to expand the park.

Since its inception, Wildlands Trust’s D.W. Field Park Initiative has striven to revitalize the beloved open space in Brockton and Avon through education, outreach, planning, and restoration. Physical expansion was hardly on our radar; comprising 700 acres in the heart of our region’s most populous city, D.W. Field Park seemingly had little room to grow.

Yet less than two years into the Initiative, D.W. Field Park is set to receive a modest yet meaningful boost to its open space portfolio. On August 27, government officials and nonprofit partners convened at D.W. Field Park to celebrate the award of $1.5 million from the Massachusetts Municipal Vulnerability Preparedness (MVP) grant program to the Town of Avon for the purchase of 32 acres adjacent to the urban park. 

Wildlands President Karen Grey (left) speaks to the group.

Wildlands raised $450,000 in private funding to support the grant proposal, which will also expand our revitalization efforts of D.W. Field Park north and west of our current project area. The award will also fund another semester of partnership with the Conway School, from which two graduate students provided crucial design input last spring. 

“There are only two significant undeveloped open space assemblages contiguous with the park, and we were fortunate that one was owned by an individual who wanted to see his land become part of the park,” Wildlands President Karen Grey said. “The Town of Avon was a lead partner in putting together this exciting project.”  

The project awaits final approval from a town meeting later this fall. 

From left: Wildlands Communications Coordinator Thomas Patti, State Senator Michael Brady, Wildlands President Karen Grey, and Wildlands Director of Special Projects Rachel Bruce.

Thank you to Secretary Rebecca Tepper of the MA Executive Office of Energy and Environmental Affairs, City of Brockton Mayor Robert Sullivan, State Senator Michael D. Brady, State Representative Michelle DuBois, Town of Avon Selectman Eric Beckerman, and many others for voicing your support of this exciting new project! 

To learn more about our D.W. Field Park Initiative, visit wildlandstrust.org/dwfieldpark. 

Stay tuned for updates as this project and the larger D.W. Field Park Initiative march on.

Photos: Wildlands Celebrates 50th Anniversary

By Thomas Patti, Communications Coordinator

Board Chair Sam Chapin delivers remarks at Wildlands’ 50th Anniversary Celebration.

On Saturday, September 23, Wildlands Trust celebrated its 50th anniversary in the company of over 300 partners, neighbors, and friends from across Southeastern Massachusetts and beyond. The rain was no match for the camaraderie and good cheer of the Wildlands community, which gathered at Davis-Douglas Farm to honor the people and places that make our region a special place to live, work, and play.

Central to these commemorative efforts was our “50 Remarkable Years, 50 Remarkable People” gallery in the Conservation Barn. Photos, videos, and written profiles showcased the immense contributions of 50 key Wildlands partners.

Just outside the barn doors, event attendees got up close and personal with live owls, courtesy of Mark and Marcia Wilson of Eyes on Owls. Live music from the Louise Adams Acoustic Duo and the Pan Loco Steel Band created a lively atmosphere throughout the day. Local food trucks offered innovative and scrumptious meals, and guided walks gave guests the chance to explore the historic Davis-Douglas property.

Thank you to all who celebrated with us! A special thanks to the volunteers, sponsors, and vendors who generously provided time and resources to help us create an unforgettable event.

Missed out on the fun? Wildlands will host multiple smaller celebrations through the winter and spring. Follow us online for updates!

Click through the gallery below for sights from our 50th Anniversary Celebration. Photographers included volunteers Cierra Isakson and Paul Carey.

Celebration attendees admire a Great Horned Owl.

Celebration attendees share a laugh under an umbrella.

A rainy celebration-day hike to the Beech Tree Clearing at Emery Preserve.

A young guest admires a Eurasian Eagle-Owl.

Celebration attendees gather under a tent.

Taxidermy birds from the Town of Plymouth's wildlife education trailer.

Wildlands President Karen Grey addresses the crowd.

Celebration attendees hug an oak tree.

A young guest poses with autumnal decorations.

Wildlands Office Manager Tom D'Allessandro mans the merchandise table.

Davis-Douglas Farm during the celebration.

The Louise Adams Acoustic Duo performs.

Marcia Wilson presents a Northern Saw-whet Owl.

A young guest admires an American Kestrel.

Marcia Wilson presents two Eastern Screech-Owls.

The busy raffle table.

Wildlands President Karen Grey drives a golf cart.

Morrison's Home & Garden displays native plants.

IndieFerm Brewing served beer, wine, and kombucha.

The Pan Loco Steel Band performs.

Photographer Drew Lederman and Wildlands Programming Coordinator Max Phelps.

Guests explore the "50 Remarkable Years, 50 Remarkable People" gallery.

The bustling Conservation Barn.

Welcoming faces at the registration table.

Wildlands Director of Special Projects Rachel Bruce distributes raffle tickets.