Let Us Do Your Cooking!
Let us do your cooking!
In 1923, a young couple from Connecticut, Raymond and Clara Gerard, moved to Framingham in search of property that could be used to start a farm and raise poultry. Together they discovered a property with 13 acres of stripped land that was for sale and that condition made it ideal for the free ranges needed for turkeys.
Plenty of hard work built the business into one of the largest turkey breeding operations in the entire Northeast area. At the peak of the bird-breeding business in the early 1950s, they were hatching over 190,000 baby poults a year and shipping them by air all over the country.
Ray worked with the professors at Cornell University and the University of Massachusetts to develop what has now become the standard white bird, a "Beltsville White," that is raised and consumed nationwide today.
Along the way, they managed to have four sons ... Jerry, Arnie and Ronnie (the twins) and David. Everyone shared the workload of farming and the four boys were no exception.
As most New England farms succumbed to the more efficient Midwest farming, this couple ventured into a new endeavor of cooking their turkeys and making their own turkey pies. If they couldn't compete with the supermarkets and their pricing, then they would excel on the quality of their product, which could not be equaled by large corporations.
After a tour in the army as a cook, Arnie moved to Marshfield permanently in 1962, with recent bride Connie and a baby daughter in tow, to run the newly acquired turkey farm and 60 acres of land.
Years later, the third generation of Gerards are always on premises. Son, Mark, manages the kitchen and is working 6 days a week. Daughters Susan and Lisa spent their teenage years working at Gerard Farm; now they help out whenever and wherever needed. Even the fourth generation (Arnie and Connie's grandchildren) can often be found in the store, especially during the holidays!
Although turkeys are no longer raised on-site, the Gerard family is still committed to the quality of their homemade products and constantly strive to keep a balance of time-tested recipes and innovative food trends.
Only the best will do for Gerard Farm customers!
Excerpts from A Brief History of Gerard Farms by David Gerard, Friends of Saxonville Newsletter, Fall 2002
EASTER WEEKEND HOURS
Saturday 10 am - 6 pm
Sunday 10 am - 2 pm
TUESDAY ~ SUNDAY
10 AM - 6 PM
1331 Ocean Street
Marshfield, MA 02050
Just 5 miles from Exit 12
off Route 3