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Kerber’s Farm A Growing Legacy 

Nick Volugaris shows off the fresh produce sold at Kerber’s Farm, which re-opened last Saturday.

The re-opening of Kerber’s Farm marks not only the continued producing fresh crops and chickens, but also a longstanding legacy in town. Last Saturday, a Huntington native unveiled the revitalized farm, which hatched in Huntington over half a century ago in 1941.

Fulfilling a dream realized, Huntington native Nick Volugaris purchased the farm in March after several attempts to buy the property from the former owner, who required a steep asking price, Volugaris said. When Voulgaris drove past the 309 W. Pulaski Road property in the winter and saw a broker was assigned to the property, he was quick to act.

“Kerber’s farm is sort of like a Huntington landmark; an iconic property that for a long time was slated for development…and I think the biggest thing people are responding well to is that it was really important to keep the name because of its conception in Huntington and the heritage,” Volugaris said, adding it would have been “sacrilegious” to change it.

The 1992 Huntington High School graduate said he used to visit the farm as a child. Now, as an adult, he questions why the farm fell into a state of disrepair. Volugaris said the farm stand was never fully closed and operated on a part-time basis, and was on the market for roughly five years.

Since Voulgaris took the reins, Kerber’s has undergone an extensive renovation including repairs to the chicken coop, the provisions store and the farm stand. In a few months’ time, the several barns on the property will be renovated.

Voulgaris said he began planting crops mid-May. The land has yielded baskets full of homegrown kale, tomatoes, peppers, string beans, lettuce and Swiss chard.

Kerber’s sells an eclectic, fresh variety of products including fresh vegetables, organic produce, coffee and baked goods. Once the 150-foot coop is renovated, the farm stand will sell eggs laid by hens on-site.

The owner also has several beekeeping habitats at the farm which he uses to make and package fresh honey, straight from the hive.

Volugaris, who has worked in the hospitality industry the majority of his adult life, said he has a farmer on hand and hired a pastry chef from the popular Manhattan bakery Monofuku Milk Bar.

“What’s interesting about our property is almost 14,000 cars pass by there a day, so the response has been pretty overwhelming. I think the public in general is happy and appreciates that this Long Island landmark has been save from [becoming] a cul-de-sac,” Volugaris said. “We’re trying to create this little ecosystem.”

Founded in 1941 by Earl Theodorson, the then 5-acre property was commissioned to sell poultry, and in 1944, Theodorson sold the farm to Peter Kerber, Huntington Town Historian Robert Hughes said.

Kerber built a concrete poultry house in 1946 and began advertising “fresh eggs” and “fresh killed poultry” four years later.

The farm operation is now set on a 2-acre property that Volugaris said he hopes will be organically certified in the near future. The business will remain open year-round, the owner said.

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