Farmers & Producers
Our partnering Farmers and Producers are chosen by Greg Georgaklis, one of the Farmers To You Team. Greg has been involved in agriculture for over 30 years, as a farmer, business owner and advisor. He served on the Massachusetts Board of Agriculture, and after moving to Vermont in 2007, was hired by several not-for-profit and Vermont state agencies to work directly with and advise organic producers and conventional farmers who need a new road map. Greg has an MBA as well as several horticulture certifications. He is regarded as an expert in many areas of farm sustainability. Each Farmer and Producer is carefully screened and selected by Greg for ecological, economic and social sustainability as well as superior craft and product quality.
In Greg's words, "our partnering Farmers and Producers are some of the best in New England. They are mostly Organically Certified, and those who are not use sustainable practices. They are in this for the love of food, farming, and the art and craft of it all. Get them into a conversation about their crops or animals, their soil practices, or their land and be prepared for a lengthy and passionate discourse. They are masters of their craft, and our partnering Farmers and Producers are, to a person, very excited about the nearly direct relationship they have with you. All of them feel it is essential that Families know the people who produce their food. They are fully committed to the well being and health of your family."
The entire Farmers To You Team is committed to long term partnerships between Farmers and Families where careful stewardship and sustainability produce great bounty, nutrition and superior taste.
Farmers To You Audio Interviews of each partnering Farmer and Producer coming soon.
Adam's Berry Farm is a fast paced, fun, hard working berry farm located in Burlington Vermont. We grow delicious certified organic strawberries, blueberries, raspberries and grapes. This marks our tenth season at the Intervale cultivating berries in a unique urban agricultural environment. We are local focused. We take pride that 90% of our berries are distributed with in a 10 mile radius of the farm through select restaurants, natural food stores and direct to our customers at the vibrant Burlington Farmers' Market located at City Hall Park. We also operate a pick your own at the farm from June to the middle of October as a way to connect the community to their food source. Our 20 varieties of strawberries, 10 varieties of blueberries, 4 varieties of raspberries, and 3 varieties of grapes are certain to make your belly happy!
As the season progresses, look for our farm fresh preserves, fruit smoothies made by our peddle powered bike blender, fresh popsicles and berry vinegars at the farmers market and at the farm stand. The support of the Intervale community has allowed us to flourish as the only full-scale organic berry farm within Burlington city limits. When visiting Vermont, we invite you to visit the farm with your friends and family to enjoy the fresh berry harvest at our Pick Your Own. Come watch us grow!
Applecheek Farm is a certified organic, diversified and sustainable family owned farm located in beautiful Hyde Park, Vermont. Our farm produces organic dairy, grass-fed beef, humanely raised veal, pasture-raised poultry, raw milk and emu oil.
Our philosophy is simple. We strive to produce food that encompasses dignity, local economy, optimal nutrition and restores the ecological capital in our soils.
Through our Agritourism services and transparent approach, we take pride in educating the community on sustainable agriculture practices. We offer an open door policy and provide a well crafted calendar of community events.
The Clark family welcomes you to visit Applecheek Farm and experience agriculture the way Mother Nature had intended.
Aqua Vitea produces and excellent quality Kombucha that is both thirst quenching and health promoting. They have a wonderful story to share:
The Aqua Vitea Story
In 2005 my wife and I moved to Salisbury, Vermont from Portland, Oregon. Oregon was our home for nine years as Katina pursued medical degrees in Naturopathy, midwifery, and acupuncture.
During my time in Oregon, I became a brewer for The Lucky Labrador Brewing Co. Although an ideal job, I struggled to maintain a healthy lifestyle and strived to find a way to integrate the two. Fortunately, I was in a unique position to be learning about brewing and fermentation at work while being exposed to the philosophy of Naturopathic medicine at home. Katina taught me about functional foods (using food as medicine) and the governing role of the digestive system on a persons overall health.
As soon as I learned about Kombucha from the Nourishing Traditions cookbook and the Weston A. Price foundation, I knew I had found a way to brew, and sustain a healthy lifestyle while integrating both of our skills. So I began brewing Kombucha and experiencing many of its wonderful health effects first hand. I shared my surplus with friends, co-workers and classmates and was amazed by its popularity with both the naturopathic and beer drinking crowds alike. The more I learned about the benefits of Kombucha the more passionate I became about brewing it and making it available to my community.
Also during this time we became very involved with the local food movement and developed strong community ideals. We believe it is the responsibility of an individual to provide a component that will strengthen their community. For an individual or business to achieve success they must share a symbiotic or mutually beneficial relationship with their community. Furthermore, the health of the community depends on the health of its individuals, and an individual's health begins with food.
For Katina and me, this dedication has translated into Aqua Vitea Kombucha and Salisbury Natural Family Health, which allow us the opportunity to educate and offer people alternatives to bring their lives into a healthy balance.
Artisan Meats of Vermont founded by brothers Jacob and Justin Finsen. Sons of a chef, grandsons and great grandsons of a butchers; grew up raising and butchering our own hogs. They have a strong commitment to tradition which comes through in their craft. Much of their passion for tradition is inspired by small farms, and they are commited to source directly from small local VT farms who raise their animals the way they should be raised; humanely, on pasture, with free access to forage and real food. By sourcing from small farms Artisan Meats of Vermont helps to provide sustainability to the landscape and the local Ag Economy while ensuring the highest quality meats our state has to offer.
Artisam Meats of Vermont source primarily from Vermont Whey Fed Pigs (vonTrapp Farmstead and Jasper Hill Farm), Winter Moon Farm, and Little Lake Orchard.
Lee Blackwell and Ruth Richards settled here in 1983 and have been growing winter storage crops and making lacti fermented vegetables ever since. They are certified organic, and epitomize small scale craft farmers who attend to even the smallest details.
From their Web Site:
The Walbridge family settled this high valley in the 1800’s, managing a large dairy and maple-syrup operation as well as the occasional few acres of potatoes.
We’ve been here on Walbridge Road since 1983. We specialize in certified organic winter storage vegetables and lacto-fermented foods. Our goals are to provide a well balanced nutritious diet to our local community throughout the winter, to help re-localize agriculture in ways appropriate to our Northern Vermont climate using a minimum of fossil fuels, to build topsoil and diversity, and to strengthen communities of all types.
We welcome inquiries about seasonal help from WOOFERS (wwoof.org) and folks seeking internships.
Winter Storage Tips from Blackwell Roots Farm:
It can be a challenge to provide ideal storage conditions for each vegetable. But we believe the effort is worth the added food security provided by a full root cellar. If you are storing quantities, strive for the ideal, knowing that the vegetables will endure some variation in temperature and humidity; they just won’t store as long.
Carrots, Parsnips, Beets, Celeriac, Daikon, Rutabaga, Cabbage: Very Cold and Very Moist 32-38 degrees and 90-98% humidity
Potatoes: Cold and Very Moist 40 degrees and 90 – 98% humidity in complete darkness
Onions: Cold and Dry 32-38 degrees and not over 75% humidity, dark
Squash, Garlic: Cool and Dry-55-60 degrees and 50 – 60% humidity
Apples: Very Cold and Very Moist, 32 degrees and 90 – 98% humidity. Apples need their own room as they emit ethelyne gas that causes other vegetables to mature rapidly. Apples freeze at 28 degrees.
Robert and Annie have quickly become a loved institution here in central Vemont. More specifically here in our tiown of Calais.
Most Sundays they fire up their brick bread ovens and espresso machine and turn out an amazing assortment of pasteries, breads, pies and more and families show up to sip and savor in their beautiful gardens up on top of East Hill. So Vermont.
Robert moved to Vermont with his wife Annie in 2003. They started Bohemian Bread and built a brick oven and bakery on their farm, and began selling to the local co ops. Robert has been in the food biz for about 35 years, and baking for much of that. In 2012 he added the last piece of the puzzle in his culinary background: coffee. They installed a nifty Diedrich IR3 roaster in the shop and are producing some strong, sweet beans under the Bohemian Coffee Roasters name. They are having just too much fun.
They make two different roasts of coffee, and they are both wonderful. Balanced, rich and very complex. Clearly they know what they are doing!
Bonnieview Farm is a sheep dairy located in the Northeast Kingdom of Vermont, and has been in the Urie family for four generations. The farm is a mixture of rolling pasture, hay fields, and woods, where Neil, Kristin, Tressa Urie and the triplets live and farm.
The Uries milk 180 ewes from May to October while they are on pasture, and make three kinds of cheese with the milk. They raise lambs for meat, and make various products with their wool, including yarn, wool duvets and felt slippers, and also sell individual fleeces to spinners.
Neil and his family believe in producing healthy food first and foremost for the local community. Offering people a connection to the source of their food. Maintaining a commitment to the viability/health/vitality of the land/farm, tending, taking care of farm, animals, and their family.
Neil's great-grandfather first bought the farm in 1890, and it was primarily a cow dairy for many decades, with pigs and sheep and horses as well. Neil's grandfather and father were both born at the farm. Neil bought Bonnieview Farm in 1995 from his uncle who was a traditional cow dairy farmer, because he did not want to see the farm leave the family.
Burnt Rock Farm is a certified organic operation located in the glacially terraced Huntington River Valley of northwest Vermont. We focus on growing sweetpotatoes, potatoes, onions, winter squash, and other storage vegetables for sale in Fall and Winter. Our cool valley climate allows us to produce tender greens all summer long without the bitterness often found further south, so we also specialize in streamlined production of select summer crops like baby spinach. Marketing primarily in the colder months allows us to focus on maximizing our field production systems in the summer and ensures that our customers receive the highest quality organic produce. We use multiple on-farm storage facilities to give storage crops the exact environment they need to maintain freshness deep into the winter, be it warm and humid for sweetpotatoes or cold and dry for onions. Through detailed soil management, crop rotation, weed control, and cover cropping, we work to improve the quality of the soil in our fertile valley while feeding our friends near and far. In addition to Farmers to You, our produce can be found at local stores and restaurants in the Champlain Valley, the Burlington Winter Farmers' Market, and through multi-farm CSA's in Vermont and Massachusetts.
Jack and Ann Lazor are are considered living legends in Vermont. They began Vermont's original organic dairy in 1979 and have built a fine herd of beautiful Jerseys. In addition to producing yogurt, heavy cream, and buttermilk, they produce freshly ground whole wheat flour and cornmeal, all Certified Organic. They also produce a variety of dried beans, oats, and barley. Jack and Ann and their daughter among the founding partners of Farmers To You.
Five years ago, brothers Mateo and Andy Kehler and their families started making cheese at Jasper Hill Farm. Inspired by their experience and success, they explored the concept of expanding, with a big dream to serve Vermont's outstanding and up and coming cheese makers. Now, only a few years later, the Cellars encompasses twenty two thousand square feet, seven underground vaults and a dream as big as the American cheese movement. The Cellars is cutting edge and visionary both in its conception and implementation. Many of the cheeses offered by Farmers To You are aged and ripened at the Cellars.
Bill Suhr and Andrea Scott grow more than 40 varieties of apples, plums, cherries and raspberries, press their own fresh cider, and hand make apple pies, apple butter and applesauce. As a 100 year-old family-owned and operated farm, Champlain Orchards strives to preserve the best traditions of Vermont apple farming, while tapping the best of new farming advances. In this spirit, they grow both old time New England varieties such as the Northern Spy, and new delicious flavors such as Honeycrisp and Zesta. Similarly, they care for the land and the trees in many ways that date back to the first American settlers, but also practice integrated pest management, have a transitional organic orchard, and take a thoughtful, forward-thinking approach to growing safe apples and being excellent stewards of their land.
Champlain Valley Apiaries has been producing high quality honey since 1931. Established by Charles Mraz (1905-1999), the business is now run by the third generation, Charles' grandson Chas. Over 1,200 hives are located from Orwell Vermont all the way to the Canadian Border. The bees are treated with respect, not being given processed sugars or corn syrup. The bees are given enough honey to survive and thrive in the long Vermont winters.
Charles Mraz, the founder, influenced hundreds of beekeepers and medical professionals with his ground breaking work in the area of therapeutic application of bee products. His work in "apitherapy" and beekeeping are innumerable. For over 60 years, he treated people with bee stings from arthritis pain, and later for multiple sclerosis and other diseases. In 1994, he authored Heath and the Honey Bee.
With a graduate degree in Food Science and a background in winemaking, Carleton Yoder moved to Vermont to make hard cider. His love for all things fermented and the desire to run his own business brought him to the world of cheese. After a year of making farmstead Vermont cheddar at Shelburne Farms, he decided it was time to venture out on his own and began Champlain Valley Creamery, located in Vergennes, VT.
The milk for Champlain Valley Creamery products come from Journey's Hope Farm, a certified organic producer in Bridport, Vermont. Jon and Beverly Rutter of raise a pastured herd of crossbred Jerseys and Holsteins that yield milk with high butterfat and solids. This milk is ideal for Champlain Valley Creamery Cheeses.
Claire's Country Garden was established in 1997 with a dozen jars of pickles and dilly beans at a local craft show. Since that time, Claire Bohannon has expanded her home kitchen into a larger commercial kitchen. She strives to produce products that come only from her three acre plot. Her farm is not certified organic, but she does not use harmful herbicides or pesticides.
Fat Toad Farm is a small, family owned and operated goat dairy run by husband and wife team Judith Irving and Steve Reid and their daughters Calley Hastings (currently on sabbatical in New Zealand!) and Hannah Reid. Our family has spent several years building a high quality Alpine and Saanen goat herd. In the Spring of 2007, we took a major leap and became a certified goat dairy producing fresh goat cheese and goat’s milk caramel (cajeta). We also raise the majority of the food we eat – everything from dried corn for cornmeal, to raspberries for jam. We also barter milk, pork, eggs and of course cheese with our neighbors for products that they produce like maple syrup and honey.
Tony Lehouiller grew up in Johnson on the family farm where his father grew turf grass sod on highly fertile river bottom soil. In 1995, Tony began growing organic vegetables on the land and is now producing organic vegetables on 45 acres. He's a superb vegetable growing and cares deeply about the land and soil, using only highly sustainable practices. He is profoundly dedication to his craft and the well being of those who eat his vegetables.
Gaylord Farm is run by the second and third generation of Gaylords to farm in the Mad River Valley. While starting out as a dairy farm in 1948, they transitioned to a diversified farm with the next generation. They now raise organic beef and vegetables and provide partner families with their excellent eggs. While the eggs are not organic, they are raised with the same care and skill as their organic crops.
Michele Gaudreau of Compton Quebec grows Certified Organic Grains just north of the border from us. They also process all of their grains mostly by roasting, and rolling them. Their quality is superb.
The Grafton Cooperative Cheese Company is a well known and loved Vermont establishment. It was founded in 1892 by dairy farmers who began a cooperative to make their surplus milk into cheese. In the days before refrigeration, there were many such cooperatives in the rural agricultural communities - turning fresh milk into food that could be stored for a longer period of time. In 1912, a fire destroyed the original factory. Several decades later, the nonprofit Windham Foundation restored the company in the mid 1960's. Today, fine quality and taste are the hallmarks of the company's award-winning, handcrafted cheddars.
website: http://www.hardwickbeef.comHardwick Beef is a regional company specializing in very high quality Red Devon Beef and Angus Devon Cross Cattle. They work with a group of farms in Vermont, and Upper New York State, and includes our own beef supplier Woodbourne Farm in Bath New Hampshire. Their quality standards are the best, and like the beef we have been getting from Tom at Woodbourne, you will definitely taste it. All this beef is naturally raised and 100% grass fed. Hardwick Beef provides the very best beef from animals that are raised on grass, without any antibiotics or added hormones. There is an increasing demand for safe and healthy food. Hardwick Beef is inspiring a return to grass farming. As animals are moved from one fresh paddock to another, grass is continually being grazed when the vitamins, minerals, and proteins are at their best. Consequently, cattle get the best possible nutrition, manure is spread evenly across the land, and the farmland actually improves with use.
Five years ago, brothers Mateo and Andy Kehler and their families started making cheese at Jasper Hill Farm. Inspired by their experience and success, they explored the concept of expanding, with a big dream to serve Vermont's outstanding and up and coming cheese makers. Now, only a few years later, the Cellars encompasses twenty two thousand square feet, seven underground vaults and a dream as big as the American cheese movement. The Cellars is cutting edge and visionary both in its conception and implementation. Many of the cheeses offered by Farmers To You are aged and ripened at the Cellars.
Tucked into Vermont’s Champlain Valley, Kimball Brook Farm is home to a herd of 200 Jerseys and Holsteins, together responsible for a complete, nutritious health food: Vermont organic milk!
Kimball Brook has been a Certified Organic farm since 2005, producing tasty and wholesome milk and cream. Their cows fertilize the land on which their feed is grown and walk to their pastures throughout the seven-month growing season, exercise that supports their wellbeing while it contributes to the health of their milk. The cows feed on pasture and feed that is grown on the farm with attention to thoughtful and holistic farming methods.
Kimball Brook's 955 acres are tended with respect, affection, and a careful eye toward conservation. We believe that stewardship of the land and care for the environment produce a product that’s good for the planet, good for the herd and simply good for you.
Located in Barre Town, VT, LePage Farm has been growing and marketing organic fruits and vegetables locally year round for 30 years. The land has been continuously farmed by the LePage family since the Civil War.
Alan LePage loves to amaze customers with the flavor of his produce - which he attributes to the re-mineralization of his soils and the organic matter produced by the use of many sources of composted animal manures. He grows over 110 varieties of vegetables and sells his produce at the Montpelier Farmers Market year-round.
For years, Alan has hosted a Sunday morning talk show called "The Curse of the Golden Turnip" about farming and other topics on WGDR - FM, Goddard College Radio. He is a wealth of information about sustainable living and small-scale farming.
Established in 1999, our home-grown company has produced organic, non-pasteurized, long-fermented miso and miso-damari (tamari from miso) since June 2000. It is the only company in Canada, east of Toronto, to offer such an extensive line of miso products.
Our sole mission is to produce living organic products that will maintain or improve your health and reduce the incidence of problems linked to food intolerance.
We produce uniquely natural products – functional foods, nutraceutics, prebiotics and probiotics (1) (2). Our products are high in nutrients, rich in enzymes and in lactobacillus.
Our small team at Les Aliments Massawippi is currently hard at work on new products not yet available anywhere on the market.
Our products have a rich organic value content. They are living foods with a high level of enzyme activity that enhances food intake and digestion.
Our mission, with a focus on health and continued innovation, is rightly led by the values it endorses, by the knowledge and innovative spirit of its owners, and by the needs of the population.
We are deeply convinced that good health comes from healthy living habits and that healthy eating makes all the difference. We live by the wise words expressed by Hippocrates, more than 2000 years ago: “Let food be your medicine and medicine be your food".
We are a small, family operated company located in Woodbury, Vermont. We have a strong passion for good, wholesome, and high quality foods. After playing with chocolate over the years, we are pleased and excited to bring to you Liberty Chocolates. We have taken great care in finding, the finest ingredients available. We truly hope you enjoy this unique chocolate experience.
Love and Tea company was founded and is run by Jen Lashua of Montpelier VT.
Born and raised in Vermont, Jen was deeply connected and immersed in the appreciation of the natural plant world at an early age.
Jen Pursued her education and training in the healing arts and became a Certified Herbalist, specializing in Herbal therapies for Pregnancy, Post-partum and Women's Health.
Love & Tea Company was founded in 2006 in the heart of the Green Mountains of Vermont!
Jen hand-crafts each tea blend from a selection of vibrant herbs in small batches with great attention to the balance of the herbs – knowing that others will be brewing this tea to enjoy the natural health promoting benefits.
Love & Tea preserves the herbs in larger size, which is to say, the herbs are not ground down to a powder. This preserves more flavor, color, aroma, and the nutritional aspects of the herbs and tea.
Love & Tea's packaging is made of recycled materials, is biodegradable and even compost able!
On the labels you find original art by Jen Lashua, Donna D'Orio and, other artists. Love & Tea always seeks ways to help promote the artists .... we feel they are critically important to a healthy community.
In addition to creating the custom tea blends and mothering her four little one’s, Jen is also a self-taught artist. Many of her painting’s can be seen here on the tea labels.
Using organic herbs that Love&Tea and other small scale family farms grow, they carefully handcraft natural, health promoting herbal tea blends for the whole family. Their Woman's Teas are blended to nourish women through the stages of pregnancy and beyond. And, remembering the rest of the family, they blend a creative collection of teas for anyone to enjoy anytime.
Love & Tea grow some of their herbs here in their own organic herb gardens in the rich and fertile Vermont soil. The rest of their herbs they buy from small scale family farms who respect the earth, who farm the fields in a loving way, clean and organically.
Love & Tea's Green and Black Teas are sourced from an exclusive tea importer that they have carefully selected through a very mindful process of finding someone that fits perfectly with their standards and commitment to protecting the environment. They are very happy to work directly with their tea importer who provides, what they feel, are the very best organic teas from around the world.
Miskell's Premium Organics is a one half acre organic greenhouse farm in Charlotte operated by David Miskell. David began in 1982 at Shelburne Farms where he specialized in wholesale organic specialty vegetables early and late in the season.
Miskell’s Premium Organics was one of the first organic certified Vt. Organic Farms and still follows all certifiable organic practices and has been VOF recertified in 2013.
During the 1980s and 1990s, David focused on growing organic greenhouse tomatoes, becoming one of the top organic greenhouse tomato growers in the United States. In 2007, he shifted the farm business once again and began researching and experimenting with out of season greens focusing on kale, chard and lettuce as well as early and late basil and greenhouse cucumbers.
After college David became a vegetarian and had large gardens. Meeting Helen and Scott Nearing led me to work at Eliot Coleman’s farm in Maine in 1973 where Eliot’s organic farming passion excited me. David also Studied under and worked for Biodymanic Greenhouse pioneer Heinz Grotzke in Rhode Island.
I then worked on organic farms in New England and Europe looking for models until starting Miskell’s Premium Organics at Shelburne Farms in 1982 where I grew mixed vegetables then lettuce and greenhouse tomatoes, which stopped 2007.
Misty Knoll Farms is a family-owned and operated farm producing the finest naturally raised free-range turkeys and naturally-raised chickens available from Vermont. As stewards of Vermont’s working landscape, owners John Palmer and Rob Litch treat the farm as a precious, irreplaceable resource, and follow sustainable farming practices to ensure that cropland will be productive for future generations. They raise their birds with the utmost care, feeding them whole grain, free of antibiotics and animal by-products. The chickens range free in spacious, specially designed enclosures. The turkeys, when old enough to withstand Vermont’s cool nights, are sheltered in open barns with free range access to lush pasture, sunlight, and fresh water. The result - healthy, nutritious, and flavorful birds.Their free range turkeys and naturally-raised chickens are processed on-site in their own USDA-inspected facility, and as a result, sustain much less stress. They carefully grade each bird by hand to assure that only the finest birds are available for sale.
Seth and Jeannette Johnson farm 70 acres of certified organic land in the Northeast Kingdom in Glover, VT. They have been farming for 9 years and grow dry beans, oats, wheat, vegetables, beef and hay. They have one three year old daughter and another on the way! They love being able to provide food for themselves, their neighbors and others who appreciate great quality.
Norris Berry Farm began growing strawberries over 20 years ago as a sideline to dairy farming. The cows are now gone, but the berry business has grown over the years to include 4 acres of strawberries, 5 acres of raspberries and an acre of blueberries, as well as red and black currants, rhubarb, and lots of vegetables. The farm is managed using IPM and organic methods, with conscious and careful management of each plant variety.
Norris Berry Farm is nestled in Monkton Vermont, with beautiful views of surrounding farms, hills and the Adirondacks. Their line of preserves, called Summer in Vermont Jams, offers 13 varieties of jams and jellies available all over Vermont. Just like fine wines, it matters where the berries are grown and what varieties are planted. Norma Norris attributes the outstanding flavors of her preserves to the silty loamy soil that she grows on.
Pete Johnson of Pete's Greens has been growing organic vegetable for many years in Craftsbury Vermont, which is located on the southern edge of the renowned Northeast Kingdom. Pete's Greens attends the Montpelier Farmers Market, has a large CSA called Good Eats, and sells at their Farm Stand. They grow a vast array of specialty vegetables with an emphasis on baby greens, heirloom tomatoes and root crops. They cover crop extensively and apply prodigious quantities of compost in order to grow the best vegetables. They use greenhouses, heated with recycled vegetable oil when necessary, root cellars and other season extension techniques to provide the greatest diversity of vegetables for as much of the year as possible.
Here is the story of Quayls Chocolates is her own word!
Story about how I got into making chocolates.....eeeek! It all started one winter when three friends and I decided to make home made gifts to give for Christmas and we decided to make some home made chocolates one weekend. My boyfriend is a chef and knew how to make truffles, my friend had read some cool cook books and had some fun ideas and she had made butter crunch before, and her husband and I were up for the challenge. What started out as a fun little get together over an afternoon just after Thanksgiving turned into a tradition of getting together every Thanksgiving weekend to make chocolates, over the years our recipes improved, we weeded out the not so good ones and kept what I'd like to say are the best ones and that tradition continued on for nearly 20 years. Then the mailing lists got too long and people had to get cut and they were not too happy about that and that's when I began making and selling them to friends, put them on the dessert menu at a local restaurant and a few years later started selling them to the general public, and that's how Quayl's chocolates was born. The business is now in it's sixth season and my chocolates are available in many local shops and stores in the Mad River Valley and just this year the business is branching out to Montpelier and Burlington and now they are available through Farmer's To You. Quayl's chocolates are made with simple ingredients without preservatives using Vermont cream, Cabot butter, Vermont honey, Vermont maple syrup, Vermont maple sugar and Vermont cranberries. Quayl's chocolates are made in small batches and are hand dipped.
Louis and Susan grow and press Organic sunflower oil on the Northern Vermont Farm. They use a special press that preserves the delicate flavors of the sunflower seed, and yields superior flavor. Use this oil as a local substitute for olive oil in salads, and in cooking.
Randy George and Liza Cain are the proud owners of Red Hen, which has been producing some of the best bread in New England since 1999. Recently deemed the best bakery in Vermont by Yankee Magazine, Red Hen's strives to revive old world artisanal methods of making bread using only the finest simple and pure ingredients. The bakery is tended by employees who love what they do, many of whom bike or cross-country ski to work. Randy and Liza are keenly aware of their environmental impact, at all levels of their production. Farmers To You is proud to partner Boston-area families with Red Hen Baking Company.
Julie Rubaud is a masterful greenhouse grower, herb grower and cook who has partnered with us to grow herbs. Her farm and greenhouse business is located in Hinesburg Vermont.
Here is her story of how they transitioned from the potted herb and plant business back into the culinary herb business,
What’s a greenhouse grower to do when the spring season winds down and there is still plenty of great weather for summer growing and the greenhouses are empty? Well, start a new business, that is what. We are so happy to introduce to you our new sister business, Red Wagon Herbs. We are growing Certified Organic herbs for year round harvest and selling to local stores, restaurants, and food hubs. Our focus is on the popular culinary herbs for now, but we are likely to branch out into the more unusual once we have had a chance to explore our markets and have gotten familiar with our new growing practices. This is a perfectly natural extension of our plant business since we already partner with fantastic stores and we love to grow herbs more than anything else. As a matter of fact, the plant business, in its earliest days, was just a potted herb business. In a way, we are going to back to those days and loving the continuity, evolution, and expansion.
Our herbs are grown using three different methods: in the ground for summer and fall harvest, in a new, unheated greenhouse (paid for in part by a grant from NRCS EQIP) for fall, winter and spring harvest, and in our existing, heated houses for those coldest months. We are excited to be the only Vermont farm offering organic herbs year round and hope you enjoy cooking with them as much as we enjoy growing them.
Red's Best was started by Jared Auerbach in Boston as a response to the decline of the local small boat fishing fleet in New England. With increasing regulation of the fisheries, small boats could not compete with the large industrial fishing industry that has taken over - much the same as with our farms. Also with their typically smaller catches, large fish auction provided poor access to markets.
Jared was able to build a system that supported these small fisherman and their communities with logistics, marketing, and regulatory support so they could continue to do the quality work they had done for generations.
Each day now these small boats are able to electronically let Red's Best know what they have caught, and often it is sold to high quality retail and restaurant customers as the boats are arriving back to port. Jared has created this system because he believes that these small boats are fishing in a way that is much more sustainable than the large industrial trawlers and freezer boats, but are impacted more negatively by the regulations that were put in place becasue of the bigger boats. He also feels that the quality of the fish is much better due to the smaller boats which translate into faster turn around, much gentler handling of the fish, and craft attention to detail and quality.
We really feel that Jared and his partner fisherman are completely aligned with Farmers To You's mission with Farmers and Families. He is connecting families to fisherman so you can know who is feeding you and trust that the fish you recieve is caught, handled and prepared in a way that preserves all the health giving qualities that Mother Nature provides..
Check out their web site and meet the individual fisherman and see what is coming in each day.
We are a small family-run organization with a big vision in a very beautiful state. Center for Natural Living Center for Natural Living is a not-for-profit organization dedicated to creating a better world through promoting a natural lifestyle. We strongly advocate and support the creation of local self-sufficient communities that are formed around plant-based food systems. Rhapsody Natural Foods is the production arm of Center for Natural Living. Our philosophy is based on the macrobiotic principle that the quality of our lives is directly affected by 1) our thinking, 2) what we take in, and 3) our environment. Although all life originates in Spirit and is reflected through our body, our thinking and our environment, macrobiotics' focus is on food first, because food is the densest and easiest part of our make-up to change. The practical application of the macrobiotic principles in our lives and the dietary guidelines in our kitchen helps us to get to that place where our body, mind, and spirit are more in tune with each other. Our definition of natural foods is that which can be made at home using home-grown edibles, and be prepared with simple tools and equipment. A natural lifestyle is not only a sustainable way of living; it enhances quality of life; promotes awareness, growth, and realization; and supports the environment around us. In order to maintain our health and that of our ecosystems, it is essential that we are constantly mindful of the vitality of the foods we eat. That is why we advocate a plant-based diet made up of foods that are organic, minimally processed, and lovingly grown nearby, because it influences us most directly in a positive manner. OUR CURRENT PROJECTS Rhapsody Natural Foods produces tempeh (a high protein cultured soyfood, certified organic amazake (a fermented rice drink), and vegan eggrolls available through two distributors and our own delivery service in Central Vermont and throughout New England, and available online. The introduction of the many traditional fermented foods that have proven their value over the centuries, such as pickles, miso, soy sauce, sourdough and other fermented grain and soy foods is also an important goal of this particular project. Since March of 2012 we've started to produce certified organic koji, enabling us to offer the only certified organic amazake in the U.S. As some of you might know, in 2011 we took over the amazake operation of Kendall Foods, the first Caucasian producer of amazake in the West. Charles Kendall had been making amazake since 1976. Rhapsody is continuing to produce amazake according to his recipe, turning out the best tasting, most nutritious amazake you can imagine.
River Berry is a family owned organic fruit and vegetable farm located on the Lamoille River in Fairfax, VT. Jane Sorensen, David Marchant and their two children, Huck and Ada, along with a farm crew of 8 -10 seasonal employees, grow 50 acres of organic vegetables as well as strawberries, raspberries and greenhouse crops. They have been in operation since 1992. Jane and David take great care in all steps of their growing and production. You can taste this passion when you take a bite of one of their carrots!
Bruce Kaufman and Judy Jarvis have been farming organically since 1989. They grow a diverse mix of vegetables and culinary herbs and the farm is Certified Organic. Bruce and Judy are committed to cultivating a sustainable farming practice, one that's supportive of the earth, the people working on the farm, the people eating their food and the community they live in. “Real food for real people” is Bruce’s favorite saying. They are proud of a unique tool on their farm called a soil block machine. This European built machine shapes and seeds soil blocks for use in their transplant growing operation which frees them from using plastic trays and grows a great healthy transplant.
Our family farm is located in the beautiful hills of Starksboro, Vermont. It encompasses 108 acres of preserved land that we purchased in the year 2000. The fields have been farmed for hundreds of years. Sometimes when we’re working in the hot sun for hours, our minds start to wander, and it’s interesting to think about what it must have been like all those years ago. The trees were cleared by hand, massive boulders were moved and perimeter stone walls were built. There were no farm photographers, nobody posted to Facebook, and we can only imagine that regulations were minimal. The type of agriculture we practice today is evolving quickly and 2013 is lining up to be a very exciting year. Some of the highlights include a planned expansion of “Eric’s Eggs”, the addition of several large markets, and an on farm dinner series. In an effort to focus our resources we will be suspending our CSA for the year. A great option to the traditional CSA model is the aggregation style businesses that have taken off in the last couple of years. In the Burlington we encourage you to join the Intervale Food Hub. In the Boston area you have two great options; Farmers to You and Graze Delivered. These businesses are very supportive of our farm, by joining them you are also supporting Rockville Market Farm.
We hope you continue to visit this web site frequently. We post frequent updates to Facebook, and write a bi-monthly blog. If you ever find yourself in the Starksboro area, give us a call and we’d love to show you around. As always, many thanks for your support over the years.
Scott Farm produces 90 varieties of ecologically grown apples – heirloom apples such as Roxbury Russet, Belle de Boskoop, and Cox’s Orange Pippin and unusual apples like Winter Banana and Hidden Rose – some of the finest in color, texture, and taste.
A long time ago, Zeke Goodband, Scott Farm Orchard Manager, learned that the less he sprayed the orchard, the less he had to spray. Zeke’s formal educational training was in the field of ecology; he realized early in his orcharding career that if he respected the orchard as an ecosystem there were fewer “pest” problems.
"Our goal at Scott Farm has been to enhance the biodiversity of the orchard ecosystem – the more complex the ecosystem, the more stable it becomes, minimizing the potential for significant pest explosions. We’re moved beyond organic into what we call ecologically grown fruit."
Scott Farm is Eco-Apple Certified
"When an insect or disease can’t be controlled adequately through our cultural and biological approach we will choose a material to spray that will disrupt the orchard ecosystem as little as possible. We are quite willing to accept cosmetic blemishes on our fruit knowing that it will be safe for our staff, families, friends, and you, our customers, to enjoy."
"We love to hear the tree frogs singing in the orchard."
Screamin' Ridge Farm™ produces sustainably grown vegetables and a growing selection of flavorfully crafted food, like soups, pesto, salsa, and tomato sauce. Run by Joe Buley, Jr. and his staff, we follow organic practice and run the farm year-round—relying on unheated passive-solar greenhouses, interior row covers, raised beds, and sunny days for winter production. Joe registered Screamin' Ridge Farm™ with the state of Vermont in 2004. But he hatched the ideas behind the farm and began researching how to make his dream a reality several years before that. He calls the concept behind the farm culinary-supported agriculture. Joe started his career as a chef. His experience working with fine agricultural products began at the L'Ecole Supérieure de Cuisine Française—Centre Jean Ferrandi, a prestigious culinary school in Paris where Joe was the only American student at the time. There he learned the subtleties of flavor balance and the importance of starting with fresh, high quality ingredients. For the next 20+ years, Joe built a career as a chef in restaurants in Brooklyn NY, San Francisco, San Diego, Laguna Niguel CA (yeah, at the Ritz Carlton—who knew they make Rolls-Royce convertibles!?!), and Austin TX. During this time, Joe married me, Lori, and we had three beautiful daughters, Nikita, Olivia, and Annik. We really enjoyed living in San Diego for about 5 years, then Austin TX, also for about 5 years, but we spent most of our vacations on the East coast, always with a visit to Vermont among the destinations. Both of Joe’s parents were raised in Vermont and he spent a lot of time here as kid, visiting his grandparents in East Randolph in the summer and skiing with his family in the winter. Like many people with strong childhood ties to Vermont, he wandered as a young adult, but felt strongly drawn back to Vermont once he had children of his own. In 1999, our plans came together to move the family to Montpelier Vermont. Joe worked as a chef-instructor at the New England Culinary Institute, we bought a house in East Montpelier with seven and a half acres of land, and Joe started to learn how to farm. For a few years, Joe pretty much worked two full-time jobs as he juggled his chef-instructor position with getting the farm up and running. Finally in July 2009, Joe was able to devote all of his time to the farm. Now we have three big double-wall greenhouses, a few employees, and just enough chickens to supply our family with eggs. Joe sells most of his produce at the Summer and Winter Montpelier Farmers Markets and into his collaborative CSA: the Central Vermont Food Hub. He also uses his produce and that from other local farmers to make delicious soups and sauces for sale at the Capitol City Farmers Market, Hunger Mountain Coop in Montpelier and Red Hen Bakery. Joe’s vision of sustainable, culinary-supported agriculture is really starting to come together. His work augments that of other small farms, representing a viable, sustainable model that promotes business diversity, local community, and a hyper local economy. Screamin’ Ridge Farm is proud to be a part of this movement—one really tasty bowl of soup at a time.
Sarah Lyons and Ray Lewis have been sugaring on their farm in Walden Vermont since 1997. They also raise Pinzgauer cattle, Dorset-Suffolk cross sheep, grow potatoes and harvest their own hay in addition to managing their forest for timber and wildlife. Their Maple Syrup is Certified Organic and the sugarwoods are sustainably managed - without the used of chemicals or pesticides. Additionally, everything that comes into contact with the syrup conforms to the rigorous standards of Vermont Organic Farmers. The syrup is tested for lead contamination, and carefully packed and coded so that each bottle can be traced back to its boiling day and the container it was stored in.
Earl Ransom grew up milking cows on this 600-acre farm. He and his wife, Amy Huyffer, carry on his family’s tradition of managing the land organically, with no herbicides, pesticides or chemical fertilizers. The herd of 50 mostly-Guernsey cows graze on rotational pastures for the entire growing season. Everything that's done, from the crops they grow for for the cows, to the gentle routines of milking, is focused on the comfort and well-being of the herd - so the girls create super-tasty milk and cream. Earl and Amy process their milk into reusable glass bottles, using HTST (High Temperature, Short Time) pasteurization which they feel best preserves the flavor and texture of the milk.
Tamarack Vermont Sheep Farm is owned and managed by Ben Machin and Grace Bowmer. Ben grew up in South Washington, Vermont on a small organic diversified homestead that was focused on growing food for the family, but also produced (and produces) apple juice, apple cider vinegar, and maple syrup for sale. After attending college and having a few traveling and business adventures, Ben spent some years working for the US Forest Service in the western US as a Smokejumper. When the Green Mountain State called Ben home, it was to study at the University of Vermont and to work with Markus Bradley and Ginny Barlow of Redstart, Inc. After settling in Corinth and happily beginning work on various natural resource conservation projects for Redstart, Ben rediscovered his interest in farming. In 2006 Ben had a conversation with his grandfather Herb during Herb’s final days that led Ben to dedicate myself to revitalizing the flock that been in the family since the 1920s. Grace Bowmer joined Ben in 2008 and has been a partner ever since, helping make things happen, from season to season. Raised in Chelsea, educated in Maine, and with a background in architecture, site design, landscaping, and gardening, Grace takes a special interest in barn and site design, wool product development, web site design and maintenance, brochure development, and she also keeps track of breeding records and customer information.
Benn and Grace raise their flock of sheep primarily on grass, and only feed grain if they experience drought conditions and run out of high quality pasture. A rare event up here in Vermont. While they are not certified organic, they strive to use no chemicals and if they do buy feed they do not produce they either buy Organic, or from trusted local sources with a similar philosophy.
Antibiotics are only used on sick animals to help them get better as we might with our children. Their use is very rare, and they never use them as part of a feeding program which is where all the problems continue to emanate from. Large conventional beef, and pork feedlots use antibiotics in feed to both increase weight gain and also because the the horrible conditions and ever present disease.
Ben and Graces flock of sheep is one of the oldest continually managed flock of Tunis sheep in the country. They are very concerned with the health and wellbeing of their animals and we feel very good about their practices and the quality and healthfulness of their lamb.
Owned by Stuart and Margaret Osha, Turkey Hill Farm is a diversified micro-dairy and creamery located in the heart of a vibrant farming community in central Vermont. Turkey Hill Farm is committed to sustainable, small-scale agriculture and to building a strong local food system, while carrying on Vermont farming traditions, strengthening community, and minimizing their use of fossil fuels. As sixth-generation Vermont farmers, the Oshas take great pride in the products they offer. Their Creamline Yogurt with “Local Culture” is made on the farm, in small batches, in their Vermont-inspected creamery. It is made with pasteurized, unhomogenized, nutrient-dense whole milk from their small herd of pastured, happy, stress-free, organically fed cows. There are no artificial hormones, antibiotics, preservatives, herbicides, pesticides, thickeners or stablizers in their farmstead yogurts, just pure Vermont goodness!
Tierra Farm is a Certified Organic manufacturer and distributor of nuts and dried fruits, located 20 miles south of Albany, New York. They choose to sell to partners who value working with an employee-owned, environmentally conscious company that manufactures its own products.
Tierra Farm started as a diversified organic vegetable farm in the Finger Lakes region of New York. Looking for ways to add products without compromising our values, they partnered with producers of seeds, fruits and nuts and begun processing and packaging dry roasted nuts and dried fruit on the farm. That portion of the business continued to thrive into what it has become today and they still maintain their original farm.
One of their core values has been to cultivate strong relationships with the best organic farmers in the world. Their level of knowledge and communication with their farmers allows them to preserve organic integrity and ensure fair business practices throughout the supply chain.
Tierra Farm handles only Certified Organic products which are grown without synthetic pesticides, genetically modified organisms, or chemical fertilizers. This helps sustain biodiversity, conserves fresh water, and enhances the soil. They generate over 70% of their electricity from solar panels and recycle over 60% of their waste. They are continuously looking for better ways to protect the planet.
It was a passion for popcorn that led Loraine and Steve Lalonde to begin growing a new crop on their certified organic farm in 1997. Several years of experimenting with different seed varieties and production techniques has resulted in "White Lightning", a product that is winning over popcorn lovers everywhere.
"White Lightning" is grown from a non-GMO hybrid variety of popcorn seed on the Lalonde's Tullochgorum Farm, situated in the beautiful Chateauguay Valley of South-western Quebec.
Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec.
Unity Farm began in July 2012 on 54 acres of conserved Vermont Land Trust land in Charlotte, VT. The property consists of a mixture of woods, hay fields and fallow crop land. The owner, Cathy Wells, had no previous farming experience except for having four Shire draft horses that she has worked on Shelburne Farms since 2008, and a desire to create community around her work environment. The emphasis of the farm is creating a sustainable environment of natural ecosystems supporting intensive vegetable, flower and herb production. In addition to Cathy's hoophouses, which focus on winter greens production, three other farmers lease another 10 acres on the farm for their own use. Infrastructure, equipment and other resources are shared, which helps everyone who farms there. It's a great model of cooperation and support on many levels.
All production on the farm is Certified Organic.
website: http://www.vermontbeancrafters.comWe’re Vermont Bean Crafters. We craft beans into Bean Burgers and other nourishing, creative culinary experiences. These beans we craft aren’t just any beans. We depend on a range of dried beans varieties we purchase directly from organic farmers in our New England foodshed. We’re just as scrupulous with the fresh organic vegetables that help make up the body of our crafts. It’s no slight thing that we ‘craft’. The word ‘craft’ comes from the 15th century Old English word “craeftan” which was used to mean “to make skillfully”. We feel that the distinction between ‘craft’ and ‘produce’ or any other analogous terms is an important one. Not just any schmoe can orchestrate hand-made batch production with the rhythms of local harvests. Our wide-eyed smile flavors are made possible by using vegetables fresh enough to still have flavor and by infusing our recipe with herbs harvested from nearby farms whenever possible. While we are the orchestrators of this tasty dance, it bears mention that none of our efforts would be fruitful were it not for the good fortune of our location smack dab in the middle of a community of growers and eaters as serious about localized food systems, organic practices, and nutrition as we ourselves are. First and foremost among them: Greg Cox of Boardman Hill Farm in West Rutland, where our growing and cooking operations were based out of for our first two years. Since late 2011, we’ve been cooking our beans at the brand new Mad River Food Hub in Waitsfield, VT. It’s been a wonderful transition, and one that’s enabling us to broaden our product offerings and increase our capacity in every which way.
Karl Hammer has created an ingenious method of creating outstanding compost and outstanding eggs at the same time. He farms, with mule power, on a hilltop farm just within the Capital city limits of Montpelier. He produces over 1000 dozen eggs per month, from very happy and healthy black arcana hens, who are guarded by dozens of roosters and a cadre of German Shepherds. His compost is used exclusively by the some of best organic vegetable growers in the Eastern and Mid-Western US. The eggs are extraordinary.
Vermont Cranberry Company is owned by Bob and Betsy Lesnikoski and family. It is Vermont's only commercial cranberry farm.
Vermont Cranberry Company is a small independent grower. The majority of their crop is sold as fresh retail packed or bulk fresh berries.
Bob uses natural and organic paractices growing his cranberries, however is not certified as he finds he is limited by the certification requirements that actually encourage the use of more toxic organic fungicides than he currently uses.
Their berries are full of flavor and color due to the cold and perfect climate for growing up in the northeast kingdom of Vermont. Try them fresh, dried, or his sauce all through the year.
Vermont Salumi is a direct manifestation of founder Peter Roscini Colman’s experiences in life and passion for food. Born in the small Italian city of Assisi and raised in central Vermont on an organic vegetable farm, the production and consumption of healthy, sustainable food has been a way of life. After 10 years in organic agriculture and five years in sales, Peter decided to follow his entrepreneurial drive and passion for food to create Vermont Salumi. Applying multiple apprenticeships in Italy with old world butchers to Vermont’s agricultural landscape was the vision. The result is the finest fresh sausage and dry cured meats in a traditional manor that connects the consumer to these experiences and landscape.
Chris Bailey and his crew craft some of the finest uncured bacon and ham and other smoked meats using pure ingredients and old fashioned methods. They've been at it for over 45 years, producing quality products, sourcing from small Vermont and Canadian farmers. All of the products are made in the smokehouse in East Barre. The pigs used to produce the bacon and bratwurst for Farmers To You live on pasture during much of the year and in barns with deep bedded packs during the winter and early spring. They eat only grains and legumes, minerals and pasture or hay. Farrowing crates aren't used. These are happy, healthy pigs. At this time, all of the Vermont Grown Pork currently comes from a single farm in Franklin, VT. The pigs are Berkshire-Chester White cross pigs, old-time breeds that produce flavorful, high quality pork.
"Our goal at Vermont Soy is to source all of our organic and non-GMO soybeans directly from Vermont farmers. This helps to diversify farming revenues, it keeps Vermont's agricultural lands active and healthy, and it supports sustainable agriculture and local economies. The UVM Extensions Program is the catalyst behind Andrew and Todd's mission of buying local beans. In 2006, UVM and Vermont Soy hosted a farmer's forum to educate Vermont farmers about soybean agriculture. UVM Extension partnered with interested farmers, as well as High Mowing Seeds in Hardwick, to conduct soybean trials and source agricultural equipment. Through collaborative efforts, UVM, High Mowing Seeds and Vermont Soy provided several seed varieties for farmers to grow. This helped to determine which specific bean varieties that prove Vermont-hardy based on soil conditions and geographic regions. Currently, Vermont Soy partners with Jack and Ann Lazor of Butterworks Farms in Westfield, VT, and Chad, Phil, Denis, and Greg Bouchard, of Bouchard Family Farms, in Franklin, VT. Butterworks Farms is one of Vermont's original organic farms, and the Bouchards have recently diversified their farm to focus on Organic Soybean production -- growing, cleaning, storing, and selling. "
From 1959, when Werner and Erika von Trapp purchased the von Trapp Farm, it has been a working dairy. Over the course of three generations, the farm has transitioned to a certified organic dairy and most recently added cheese making to the value-added operations. Striving for high-quality standards, they produce some of the sweetest organic milk for premium cheese production.
Todd is really in the horticulture business growing small fruit and apple trees specifically suited to cold climates. He specializes in heiloom varieteis and has an extensive collection of rare and hard to find plants.
He also has lots of blueberries, blackberries, and raspberries and freezes then for us each year so we can enjoy them long after the harvesting season is over.
Willow Moon Farm is located in Plainfield Vermont, near the capital city of Montpelier. Sharon Peck and her daughter Kim Ingraham have been milking their prized herd for years, selling fresh goats milk. They began the art of cheese making in June 2010 and are off to a great start. They lovingly manage their herd of Nigerian Dwarf Goats (the goats are like their children!) but their cheeses are not Certified Organic.
Nigerian Dwarf Goats milk is exceptionally smooth and creamy, and has a very high butterfat content, making is ideal for cheese making. Sharon and Kim produce Feta, Chevre and two hard cheeses. They sell their products at their Farm Store (open 7 days per week from 10-6), at Farmers Markets and through Farmers To You.
This company was founded in the early 90's by Paula Obermeir, growing out of her long-term interest in health foods. Farmers and scientists joined Paula's original effort to build what is now known as Caldwell Bio Fermentation, which is located just north of the Canadian Border in the beautiful Eastern Townships of Quebec province. They use only organic, unpeeled and unpasteurized ingredients which become full of enzymes and beneficial bacteria through the fermentation process.
Tom Cope and his family at Woodbourne Farm have been raising Red Devon Cross Cattle on grass for many years. They use organic methods on their Connecticut River farm in Bath, NH, though they are not certified organic. Tom has chosen his Red Devon Breed carefully from very old stock that has been fed on grass for hundreds of years. As a result of the cattle’s diet, and slow natural growth, the animals are extremely healthy, and correspondingly so is the meat.Tom’s beef is as high quality as we have found, with very consistent flavor and tenderness. This is a direct result of Tom’s care and skill in raising his animals and all the grass they eat. Tom does not have a website for his farm, but you can learn more about this superior breed for beef at The American Devon Cattle Association's website http://www.americandevon.com/