This Long Island Native Saved A Historic, Local Farm From Destruction—and Now NYC Residents Can Enjoy Its Delights Without Ever Leaving The City

Locally-produced, farm-fresh delights—even good enough for the likes of Martha Stewart and Rachael Ray—are now available right in the heart of New York’s West Village neighborhood. Kerber’s Farm, the beloved Huntington-based property known for its organic vegetables, fresh eggs, honey, and baked goods, has recently opened its Manhattan-based outpost at 264 Bleecker Street, bringing feel-good treats to urban dwellers everywhere.

The newly opened Kerber’s location features a number of the farm’s signature items, including pies, scones, and cheddar buttermilk biscuit egg sandwiches, as well as on-site café serving up freshly brewed coffee, savory sandwiches, and more. Spearheaded by Nick Voulgaris III, a native Long Islander with a passion for farm preservation and good-for-you food, this newly opened location makes enjoying farmstand charm and locally-grown produce easier than ever.

Voulgaris III grew up in Huntington, New York, not too far from where Kerber’s Farm is located. “We would go there as a family to buy eggs, pies, fresh vegetables, and other farm items,” he recalls, describing the farm as an “idyllic setting with a ‘Normal Rockwell-looking’ farmstand and store on the side of a country road.” Decades after Voulgaris III’s childhood days, the farm fell abandoned and was slated to be developed into condominiums. Despite the massive amounts of development that the area had seen since the farm’s founding in 1941, Voulgaris III notes that Kerber’s remained an oasis amongst ever-growing area.

Thanks to his formative childhood memories, Voulgaris III felt compelled to act—which in this case, meant purchasing the farm to save it from destruction. “I had very little money at the time, and since the farm was derelict with no business revenue, it would not qualify for a commercial loan, he explains, revealing that he asked the seller to hold a mortgage for the first five years, along with the agreement that he’d preserve the farm and continue its legacy. “They agreed, and thus gave me enough time to restore the property, get the business generating income again, and qualify for a conventional mortgage.”

Since Voulgaris III’s early days with the farm, business grew quickly, and Kerber’s continued to be embraced by the community. A few years into operation, Voulgaris III happened upon Farm Credit East, a bank that specializes in financing farming properties and preservation. “They gave me a new mortgage, which allowed me to pay off the seller,” he reveals. Today, the farm is home to numerous organically-farmed vegetable gardens and 12 beehives, as well as a thriving population of ducks, pigs, sheep, and goats. “It has been a dream of mine to bring the charm and nostalgia of Kerber’s Farm and our signature homemade pies and favorite dishes to New York City,” he says.

Despite his Huntington roots, Voulgaris III has spent the last 14 years in Manhattan, with the majority of the last few occupied by commuting back and forth between the city and the farm. As the farm continued to succeed, it only made sense for Voulgaris III to create a secondary outpost in his urban neighborhood of the West Village. “I chose the West Village because of its seafaring history and the low-lying old buildings and brownstones,” he says, noting that the infrastructure allows for plenty of natural light and charm. The new Kerber’s Farm, which is located on Bleecker Street, is just a five-minute walk from his apartment.

With regards to the urban outpost’s offerings, Kerber notes that the selections are quite similar to those offered at the farm. “Because we have customers that frequent both locations, we have tried to keep the feel of the store as well as the offerings very similar for consistency,” he says. For example, each location features vintage subway tiles and an early 1900s farm sink, which is used for fresh-cut flower displays, though some items are soon to arrive. (Vouglaris reveals that the New York City location will soon have the frozen lemonade that can be found at our Long Island location.) “What can’t be found in the NYC store are our roaming hens, goats, and sheep—and in Huntington, you won’t find the hustle and bustle outside on Bleecker Street.”

So what’s next for Kerber’s? Currently, Voulgaris III operates a small AirBnB
ABNB
out of the Huntington property via private guest cabins, which guests can rent to enjoy the delights of the farm in person. Additionally, he remains focused on growing Kerber’s growing line of packaged goods, which include candles, cookie mixes, jams, and gift crates, all of which are made on the Long Island farm.

Beyond culinary delights, Voulgaris III remains equally focused on continuing the mission of the Farming Education School, which he established at Kerber’s back in 2021. The school boasts an interactive, 32-seat classroom, which doubles as a cooking studio. “The goal is to teach kids the importance of sustainability, healthy eating practices, and organic farming,” he says.

Kids that attend the school’s programs benefit from direct access to growing vegetables, thriving bee hives, and also get to experience hens laying eggs. “They can come and learn where their food comes from, as well as go into the fields and harvest different items, then come back to the cooking studio and cook a meal.” Voulgaris III notes that further initiatives at the school include addressing food insecurity in marginalized communities, as well as teaching students about the carbon footprint of their food choices.

Kerber’s West Village covers 1,400-square feet in the heart of Manhattan’s West Village. To visit the new location, stop by 264 Bleecker Street, New York, NY 10014. To plan your visit to the original Kerber’s Farm, head to 309 West Pulaski Road, Huntington, New York 11743. Follow along @kerbersfarm / www.kerbersfarm.com.