With so many new developments sprouting up around the Williamsburg waterfront, North Brooklyn Farms seemed like a beacon of hope that the area could retain its charm. Sure, now New Yorkers have Domino Park, outfitted with a splashy waterpark and Danny Meyer's Tacocina next door—but the farm was after a much more approachable, scrappier blueprint for how a public space in the borough could function. Transforming the former vacant parking lot into a lush wonderland, dotted with bouquets of growing kale, beets and joyful sunflowers, the space remained one of our favorite spots across in the city for an afternoon picnic. Tom Fruin even has a sculpture there to explore—similar to the one that was stationed at the Time Out Market.
But like many of the city's best projects, North Brooklyn Farms—at least, in this location—is coming to an end. The 35,000-square-foot farm, which opened in 2013 by Henry Sweets and Ryan Watson (who later departed to work on a cider project upstate), was the "first time that stretch of the East River ha[d] been open to the public in over 150 years," according to their website. Sadly, with the ending of its lease, North Brooklyn Farms will close at the end of warm-weather season (the team hopes to relocate to a new space, and, per their Instagram account, is looking for suggestions of where that can be).
But, fear not, friends! There is still plenty of time to savor the fun.
For their final summer act, the farm is stopping all corporate buyout dinners or weddings, focusing instead on its farmer's market, outdoor dinners and other al fresco activities. They've named their awesome seventh-season summer line-up of weekend events, Bumper Crop.
While most restaurants tout their menus as farm-to-table, North Brooklyn Farms' dinners, led by chefs Emma Jane Gonzalez and Kenneth Monroe, take that a step further. At the ongoing Sunday Supper Series, lasting until the end of the season, you can eat veggies grown on the farm right next to where they came from, transformed by the hands of the team's gregarious and skillful staff. "We believe in root-to-leaf cooking, using every part of the plant, and bringing folks together at the dinner table. Expect vibrant and nourishing foods prepared with care and creativity over an open fire," shares the team.
In addition to a dynamic procession of dinners, expect tie-dying workshops, pay-by-donation pilates on Wednesdays and story-telling by the campfire led by some of the city's best comedians. One of their final events in the space will the 7th Annual Harvest Carnival with square dancing and cider on October 5th. Learn more about their calendar of events for their last season at the former Domino Sugar Factory lot, here.
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