Farmers & Producers
Our partnering Farmers and Producers are some of the best in New England. Most are 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 are all 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.
Partner Farmer & Producer Profiles:
All Partner Farmers & Producers:
Adam's Berry Farm is a fast paced, fun, hard working berry farm located in Burlington Vermont. They grow delicious certified organic strawberries, blueberries, raspberries and grapes. They are truly in tune with the local idea, taking pride that 90% of their berries are distributed within a 10 mile radius of the farm through select restaurants, natural food stores and direct to customers. They 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.
Aqua Vitae was started in 2006 by Jeff Weaber and Dr. Katina Martin. Jeff’s background in brewing combined with Katina’s training as a Naturopath and Acupuncturist led them to merge their passions and produce this beneficial beverage. They strive to use only the best organic ingredients, drawing on local sources whenever possible. If you ask them, they’d say that building a sustainable community that empowers people to be healthy is the underlying mission of Aqua Vitae Kombucha.
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 their 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 this 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 on their land in 1983 and have been growing winter storage crops and making lacto-fermented vegetables ever since. Their farm is certified organic, and epitomizes small scale, sustainable craft production.
Strong values drive their actions on the farm. Their goals are to provide a well balanced nutritious diet to their local region throughout the winter, to help re-localize agriculture in ways appropriate to their Northern Vermont climate using a minimum of fossil fuels, to build topsoil and diversity, and to strengthen communities of all types.
Robert and Annie have quickly become a loved institution here in central Vermont; more specifically here in our hometown, Calais.
Most Sundays they fire up their brick bread ovens and espresso machine and turn out an amazing assortment of pastries, breads, pies as more and more 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, then 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 make two different roasts of coffee, and 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 scenic mixture of rolling pastures, hay fields and woods, where Neil, Kristin, Tressa Urie and their triplets now live.
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. They also sell individual fleeces to spinners.
Neil and his family believe in producing healthy food, first and foremost, for the local community. They seek to offer people a connection to the source of their food. In their eyes, sustainability is about maintaining a commitment to the viability/health/vitality of the land, taking care of the farm, the animals, and their family.
Neil's great-grandfather first bought the farm in 1890. It was primarily a cow dairy for many decades, with pigs, 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. They focus on growing sweet potatoes, potatoes, onions, winter squash, and other storage vegetables for sale in fall and winter. Since the cool valley climate allows Burnt Rock Farm to produce tender greens all summer long without the creeping bitterness often found further south, they also specialize in streamlined production of select summer crops like baby spinach.
Winter product marketing allows them to focus on maximizing their field production in the summer, which ensures their customers receive the highest quality organic produce. They 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 sweet potatoes or cold and dry for onions.
Through detailed soil management, crop rotation, weed control, and cover cropping, they work to improve the quality of the soil in our fertile valley. This conscious farm stewardship supplies friends, both near and far with ethical produce to get through the cold winter months. In addition to Farmers To You, their 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 and nationally in the Organic Farming movement.
They began Vermont's original organic dairy in 1979 and have built a fine herd of beautiful Jerseys. Here is a wonderful article from the Cornucopia Institute written by Jack outlining his farming philosophy.
Jack and Ann have creatd one of the best examples of a closed system Organic Farm in the country producing all their own feed for their cows. While they started out feeding their cows grain in addition to giving them plenty of pasture, recently they have converted to 100% grass feeding which will make their already incredible dairy products even better!
In addition to producing yogurt, heavy cream, Kefir 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, Ann and their daughter are among the founding partners of Farmers To You.
Their beans are sourced mainly from Africa and South America through fair trade and direct sources, and then roasted in central Vermont. The coffee season determines where the beans come from week to week. They believe an important part of the experience is sharing the story of where your coffee comes from, and relay this message of the farm and origin to you on their Roasting Log.
Check out thier video describing their philosophy and practice:
In 2006, 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 contemporary integrated pest management, have a transitional organic orchard. Their goal is to 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, 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. Extra care is given to ensure there is enough honey for the bee colonies survive and thrive in the long Vermont winters.
Charles Mraz, the founder, influenced hundreds of beekeepers and medical professionals with his groundbreaking 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 to relieve arthritis pain, and later for multiple sclerosis and other diseases. In 1994, he authored Health and the Honey Bee.
After gaining 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. There, 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.
Dog River Farm is located in the river valley just the other side of Montpelier. George and Julie and their crew grow beautiful vegetables on rich river bottom land just a few miles from our state capital here in Vermont.
In addition to a beautiful farm stand, George runs a popular CSA in central vermont and now appreciates expanding his reach to partner with families in Boston. George provides us with eggs, squash, shallots and other vegetables both grown in his open fields or greenhouses.
Dwight Miller Orchards is a family-owned and operated eighth-generation farm and orchard in Dummerston, Vermont. Read and Malah Miller, along with daughter Ruth and son Will, work with local employees to grow, harvest, market, and deliver our organic apples and other orchard fruits and produce.
You’ll find Fat Toad Farm down a beautiful,winding, sometimes muddy, sometimes snowy, sometimes really muddy, dirt road carving through the hills of Central Vermont. Starting out by hand milking a lovely French Alpine doe named Jupiter in their garage, seven years later they milk Jupiter's great, great, great, granddaughter Artemis and 52 of her closest caprine friends in a modern parlor.
Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, and two perfectly invaluable employees Katie Sullivan & Christine Porcaro. The family has spent the last seven years building a high-quality herd of Alpine milking goats and perfecting the art of caramel making.
Tony Lehouillier grew up in Johnson on the family farm where his father grew turf grass sod on highly fertile river bottom soil. Since 1995, he has been growing organic vegetables on that same land. Now a certified organic produce farm owned and operated by Tony and his wife Joie, Foote Brook Farm produces more than 145 varieties of high quality produce on over 45 acres.
Tony is a superb vegetable grower who cares deeply about using only highly sustainable practices. He is profoundly dedicated to his craft and the well being of those who eat his vegetables.
Full Sun Company exists because a couple of guys are united on working together to create a venture that is successful & fun, and contributes to a healthy food system in our region, helping family farms grow™. They saw that New England has the capacity to cultivate more grains and oils, yet these are more often imported from outside the region. Their goal is to support local food systems by delivering affordable, high-energy foods and feed ingredients as well as sustainable ag solutions.
Organic & non-gmo sunflower, canola, soybeans and other oil crops are processed in their Vermont mill into edible oil and high-protein meal. Full Sun Company markets their oils to consumers. The oilseed meal, which is a feed ingredient, and a natural (5-3-2) fertilizer they sell to local dealers and farm direct.
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.
Hardwick 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, including 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.
For nearly a century, the 150 acre family farm nestled between Bald Hill and the Connecticut River has produced generous sustenance for its owners, the local community and it’s New England neighbors. Third generation farmer Paul Harlow was an early pioneer of organic farming in Vermont. In 1985 the farm was certified organic after 3 years of using only biological fertilizers and pesticides and crop rotation processes that are still practiced today, yielding a bounty of vegetables, fruits and berries, poultry, eggs, beef, lamb and pork.
The farm seasonally employs 30 community members, several full time employees, and includes many local growers and producers in the farmstand and CSA. Harlow Farm produce is found at a number of different stores and restaurants in Vermont, New Hampshire, and Massachusetts.
Mike and Joan raise prized and rare Red Devon Cattle completely on grass to produce some of the best tasting and most healthy grass fed beef available.
See this wonderful article for the whole story. Harrier Fields Farm Story
Hudak Farm, just 3 miles north of downtown St. Albans has been in the family for 50 years, making the transition from a dairy farm to a market garden 30 years ago. Their farm is 150 acres total, 60 acres of which is tillable soil, and the remainder consisting of forest and pasture land. The 60 tillable acres provide the basis for a crop rotation system wherein the land is planted with vegetable crops for three years, then seeded down to alfalfa and grasses for three years. The alfalfa and grasses provide organic matter, a buffer against the buildup of diseases, insects and weeds, and erosion control.
The combined effects of this rotation and annual application of their farm made compost on the cropped land has built a fine tilth and reserve of organic matter in the soil over 30 years of tending. This soil building sustains the production of healthy and premium quality produce. They raise a full selection of spring, summer and fall produce, including exotic tomatoes, peppers, melons and thousands of pumpkins.
For ethical reasons, they are not certified Organic, despite their organic farming methods. In their minds, the organic certification process, is veering toward precluding the viability of the small farm in favor of mega-farming. They plan to remain at the same level of crop production in the future, concentrating on quality and flavor above all.
Mark, Christa, Asa, and Hazel. Christa grew up on the farm in Jericho, Christa's parents still live there and the next generation plays and occasionally works on the farm. Mark is a transplant from Washington State where he lived and worked on a small diversified dairy farm. They made Jericho home in 1999, started the farm in 2002 and the children soon after in 2005 (Asa) and 2009 (Hazel).
Jericho Settlers' Farm was founded in 2002. The farm name was chosen because the land they live on comprises two of the earliest settled farmsteads in Jericho, Vermont; the Chapin Homestead settled in 1783 and the Brown Family Homestead circa 1800. Mark and Christa continue the tradition of raising healthy food on a diversified family farm.
Their philosophy is to grow food for you because they believe a thriving local food system is essential to a sustainable community, both our human-community and the other animals, plants, and the land that share this space with us. They thrive on real work in which there is joy, wonder and a feeling of accomplishment each day, as well as the continuous opportunity to learn and meet challenges. Mark and Christa's overall aim is to provide real trustworthy nourishment for you and your family.
Jaiel and her two girls are new organic farmers getting started on thier own farm in Middlesex Vermont. She specializes in Brassicas and has been a regular at the Montpelier Farmers Market.
Jaiel got her training and start at Vermont Compost Company working their fields with mules for two years before setting out on her own.
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. They 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.
LePage Farm has been growing and marketing organic fruits and vegetables locally year round for 30 years. Located in Barre Town, VT, 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.
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, Les Aliments Massawippi 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.
Their 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. In pursuit of this goal, they make uniquely natural products – functional foods, nutraceutics, prebiotics and probiotics (1) (2). Their products are high in nutrients, rich in enzymes and in lactobacillus. The miso products also have a rich organic value content. They are living foods with a high level of enzyme activity that enhances food intake and digestion. The small team at Les Aliments Massawippi is currently hard at work on new products not yet available anywhere on the market.
Their 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. They are deeply convinced that good health comes from healthy living habits and that healthy eating makes all the difference. According to their mission, they seek to live by the wise words expressed by Hippocrates, more than 2000 years ago: “Let food be your medicine and medicine be your food”. Here at Farmers To You, we would have to agree.
Liberty Chocolate is a small, family operated company located in Montpelier, Vermont. They have a strong passion for creating delicious, wholesome, high-quality foods.
After years of experimentation and chocolate tasting, they are pleased and excited to bring you Liberty Chocolate. This partner takes great care in finding the finest ingredients available to supply their customers and our partners with the smoothest chocolate in the region.
Katrina Coravos, founder of Liberty Chocolate, has chosen to make her products free of dairy and refined sugars. Instead, the chocolate is sweetened with local honey, providing health benefits not found in chocolate sweetened with refined sugar. Plus, this supports local apiaries that are vital to fruit and vegetable production within the region. The cacao beans are grown organically, hand picked, and processed in Peru. Here in Vermont, the Liberty Chocolate team transforms the cacao beans into delicious chocolate bars by hand, bringing you a quality chocolate full of flavor and integrity.
We truly hope you enjoy this unique chocolate experience.
Dave Chapman was one of the early pioneers in Organic soil based greenhouse growing of tomatoes. This takes remarkable skill and Dave and his amazing crew are real masters, from knowledge learned after 30 years of farming. Dave is also a Tai Chi Master and when visiting his greenhouses you get the impression that both the quiet patience of both Greenhouse growing and Tai Chi come together beautifully.
While many greenhouse tomatoes come from nutrient deficient hydroponic systems, Long Wind Farms grows their tomatoes as they should, in rich, well maintained soil. Soil is what provides health, flavor and nutrition for the produce we consume. When soil is removed from the equation, your crop is unable to develop a full, complex flavor. We commend Dave and his crew for their remarkable work and craft of providing us with high quality soil grown greenhouse tomatoes late into the growing season.
Maine Grains mission is to cultivate and deliver exceptional organic stone ground grains, which are locally grown and sourced. Through a unique stone-milling process, they are able to preserve nutritional content and improve the performance of our flour for natural fermentation baking.
Additionally, their principle foundation is that Maine Grains will provide a strong, positive community impact by creating jobs, improving land utilization, focusing on a holistic food chain, enabling farm-to-table benefits and serving as a successful model of local economic growth.
Wholesale grains, locally grown and traditionally milled...
Maine Grains is a wholesale manufacturing facility producing stone-milled grains, a staple food in the human diet, all locally grown. New England has a rich history of producing grains and Maine Grains is reviving this tradition to ensure that local flour and cereal grains are available and affordable for the community.
Through use of their unique traditional stone milling process, Maine Grains preserves the nutritional content of the grain. Slow turning mill stones keep the flour cool, which improves performance in natural fermentation baking and provides a variety of hearty flavors. The select taste of flour produced from our stone-ground grains is ideal for baking and cooking.
Helping to encourage a healthier community...
Maine Grains is housed at the Somerset Grist Mill in Skowhegan, Maine. The Grist Mill provides a space for local farmers, entrepreneurs, and community members to assemble and operate a variety of programs and businesses. The Somerset Grist Mill is nationally recognized as one of the country’s emerging rural ‘food hubs.’
By reusing an old county jail building and reviving local organic grain production, Maine Grains is creating opportunities and encouraging a healthier and more vibrant community. If you are interested in a tour of Maine Grains at the Somerset Grist Mill, please contact us ahead of time to schedule.
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 he was excited by Eliot’s organic farming passion. David also studied under and worked for Biodynamic Greenhouse pioneer Heinz Grotzke in Rhode Island.
David then worked on organic farms in New England and Europe looking for models until starting Miskell’s Premium Organics.
Misty Knoll Farms is a family-owned and operated farm producing the flavorful naturally raised turkeys and 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 access to sunlight, and fresh water. The result - healthy, nutritious, and flavorful birds. Their turkeys and 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.
Moonlight Farm is a Certified Organic, diversified produce farm in Waterbury, Vermont. They grow high quality garlic, fruit, and heirloom vegetable seeds for their customers down the street and across the country. They are proud to be certified by Vermont Organic Farmers, and are dedicated to shepherding the organic movement into the next generation.
Nate Lewis and Chelsea Bardot Lewis bought their farm in Waterbury in 2011, and love being a part of the rich food culture of this Central Vermont community. They met while working as lifeguards in high school, and seven years later they married at the lake where they first met.
Nate has been farming organically since 2004, when he interned with the newly established organic farm at the University of New Hampshire. After graduating with a degree in environmental science, he took a job as the Assistant Manager at Green Meadows Farm, a 350-member CSA north of Boston. He worked with Green Meadows for four seasons, and then decided that he wanted to pursue his dream of owning his own farm.
Chelsea has her masters in agricultural policy, and a love of connecting consumers with high quality local food, acquired from her experience managing the Green Meadows farm stand. By day she is a Policy Administrator with the Vermont Agency of Agriculture. She moonlights as the Director of Marketing, Sales and Weeding for Moonlight Farm.
Nate and Chelsea are honored to be part of a long tradition of organic farming in Vermont, and strive to create a more vibrant, delicious food system.
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 love being able to provide food for themselves, their neighbors and others who appreciate great quality.
Jason and Monica have started a new kind of enterpirse here in Morristown, Vermont - just north of Stowe and Mount Mansfield. Jason is an expert on mushrooms and has a vision that they should be grown locally and at small scale by many local farmers and producers. But he also knows that there needs to be a reliable source of spawn to keep them producing high quality, consistent food.
Thus Motown Mushrooms was born, and has started supplying us with beautiful dried and fresh mushrooms.
A few years ago, Linsay Harris and Evan Reiss along with their two young children moved over the Vermont mountains from Charlotte to their new farm in Tunbridge. They had been milking their Guernsey Cows and selling raw milk locally, but they dreamed of having their own farm and that dream came true when they found their beautiful hill top farm.
They finally have their new farm up and running and are starting to sell butter, ricotta cheese, and buttermilk - all from their grass fed herd of Geurnsey Cows.
What is so wonderful is that they are making these product in the most traditional way. The butter is made from cultured cream and the buttermilk is drawn off the butter churn - so it is the real thing. Most buttermilk is made from cultured skim milk - this buttermilk is truly a fermented product perfect for baking or just drinking.
Then with all that partially skimmed milk left over from butter making, they create a hand dipped ricotta cheese that is velvety smooth in taste with just the slightest tang underneath the natural sweetness. Flavor like this only comes from grass!
An old lumber kiln site in St. Johnsbury, VT has been converted by Bob and Lisa Brown to grow Shitake, Oyster and Reishi mushrooms. The initial inspiration came from wild harvesting chaga mushrooms in the woods of Vermont, and is now a full production of both culinary and medicinal mushrooms.
In their heat and humidity controlled warehouse, they start their gourmet Oyster Mushrooms by seeding sterile rye with liquid mycelium and then add straw once the mushrooms are established. Their shitakes are grown on logs, and take over a month to mature.
Nitty Gritty Grain Company of Vermont is a small family-owned certified organic farming operation committed to producing delicious, wholesome, locally-grown products. Their Nitty Gritty goal is to participate in the cycle of sustainability both nutritionally and environmentally by growing certified organic grains to provide New England customers with an enjoyable, sustainable, healthy food source. In keeping with ancestral farming traditions, they are simply reaping the bounty of what the earth has to give and returning the gift by preserving the land for future generations. They offer you the knowledge of where your food comes from so you can rest assured it is truly healthy and wholesome.
Seven generations of the Barnum family have farmed fields in and around the Champlain Valley. From an ancestor who fought and died at the Siege of the Shelburne Blockhouse to protect hearth and home in the 1770's to the grandparents with the 'top-notch crops' in Addison County in the early 1930's, today's descendants - Tom Kenyon, his children, siblings, and friends - carry on the Vermont farming tradition.
Like their ancestors, the Nitty Gritty Grain family take great pride in their heritage, and, ingenuity, and products. Through tireless work on the fields in Shelburne and Charlotte, Vermont they produce certified organic grains that are truly the heart of their local, organic, company.
If you want a taste of their product, Nitty Gritty grain is used by the Red Hen Baking Company in their new artisanal bread, Cyrus Pringle. Their locally grown grain is minimally processed in small batches to ensure top flavor and nutrition. Their goal is to take good ingredients and turn them into a product you can feel good about eating.
With each bite we hope you taste the difference that care and hard work can create.
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; not to mention, lots of vegetables. The farm is managed using IPM (Integrated Pest Management0 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 is called Summer in Vermont Jams, and 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; sort of like you find in wine made from the grapes of Napa Valley!
Charlie is one of the funniest bakers we have ever met. Most bakers are very serious types! Here is his story of how he got his start:
“My wife likes to say that Patchwork Farm and Bakery was an accident, a very wonderful accident. Back in 2002 we had a 3 acre market garden and we were in the process of building a winter vegetable storage facility. Anne, my wife informed me that I was to find me some kind of work for the upcoming winter, seeing I had not done well the previous growing season, or for that matter, the season before that, and that watching our two daughters of five and three would not be enough. She said we needed some more dough...
Flash forward a couple weeks. After landing a job selling books for my friend Linda who owns the Galaxy Bookstore in Hardwick, I pick up a book about sourdough bread baking and building brick oven’s.
Having baked most of my life, I think I was about 7 or 8 when I discovered oatmeal chocolate chip cookies, how to make them and eat them. But I had also learned how to bake bread from my mom and so the prospect of a bakery seemed perfect when brought up as a joke at the dinner table one night. I mean we already had a building going up. So we turned our vegetable processing building into a bakery.
That was almost 13 years ago and now we bake around 25 varieties of bread and counting .
All our breads use our own sourdough, and all of our organic flours and ingredients are sourced thru the following: Butterworks Farm West Field VT,La Milanaise Mill Quebec, Champlain Valley Mills Westport NY, and Heartland Mills Marienthal Kansas.
We get the Blue cheese from Bonnieview in Craftsbury,and Jasper Hill in Greensboro.
Other ingredients such as potato, onion, garlic, peppers are sourced from these local farms: Riverside Farm East Hardwick, Harvest Hill Farm Walden, Mystic Morning Farm Greensboro Bend, Peace of Earth Farm Albany, and our own place here in East Hardwick.”
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 agriculturally renowned Northeast Kingdom. Their whole-hearted philosophy is that as more people eat locally, we will become healthier as communities and as individuals.
Pete's Greens grows 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.
Ploughgate Creamery at Bragg Farm in Fayston, VT is owned and operated by Marisa Mauro. Her love affair with the dairy industry started at age fourteen on a sheep dairy in Weston, VT, where she began her cheesemaking education. Over the next decade Marisa worked on numerous dairies throughout Vermont and California. In 2008 she opened Ploughgate Creamery in South Albany, VT. Working in partnership with the Cellars at Jasper Hill, she marketed and distributed her artisanal cheeses. During this time she created two award winning cheeses; Hartwell (cow milk bloomy rind) and Willoughby (cow milk wash rind). Mauro took over the Bragg Farm in December of 2013 with plans to resurrect the 50 acre hilltop dairy farm focusing of butter and fresh cheese production. Recently a dairy processing facility was built and renovations of a historic barn are underway to house cows for milking. In the meantime, Ploughgate Creamery, is producing cultured butter in small batches with purchased cream from the St. Albans Coop awaiting the arrival of twelve Jersey's. The butter is cultured for 48 hours creating a delicious, creamy, and slightly tangy flavor. The butter is salted with large sea salt crystals.
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, even mitigating energy waste when bringing their products to market. In keeping with their truly local ideology, Red Hen markets their bread products to within 100 miles of the bakery, so that freshness and quality is guaranteed. Farmers To You is proud to partner Boston-area families with Red Hen Baking Company, so that they too can get a taste of the best bread Vermont has to offer.
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 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.”
We are happy that Farmers To You can partner with such a talented producer to bring our partners in Boston the freshest herbs that you can find.
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 auctions 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 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 because 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 receive is caught, handled and prepared in a way that preserves all the health giving qualities that Mother Nature provides.
Check out their website and meet the individual fisherman and see what is coming in each day.
Rhapsody Natural Foods is a small family-run organization with a big vision.
Sjon and Elysha Welters started Rhapsody as a vegan restaurant and then began making and selling their own tempeh and miso. Pleasantly surprised by the demand for their small scale, craft produced foods, they sold the restaurant and dove into full time production just over 2 years ago.
Everything about Rhapsody is deeply rooted in creating a sustainable food system and lifestyle. They've built their production kitchen where they and their staff live and choose to produce organically in support of sustainable agricultural cycles. By sourcing ingredients locally and living where they work, they are anchored in the local community.
Eating the food they make daily, ensures the quality of the product and connects to their larger vision for how food supports a sustainable way of living, by enhancing the quality of life; promoting awareness, growth, and realization; and supporting the environment.
Sjon, Elysha, and the rest of the Rhapsody team invite you to join them in making positive change towards a sustainable and peaceful world.
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, and 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!
If you follow interstate 93 out of Boston to its Northern terminus in St Johnsbury, VT you will pass under some high ledges just before the final highway bridge over the Passumpsic river. On the gentle slope above those ledges, inside a 3 acre deer fence of cedar posts and wire, you will find River Road Orchard, a newly established heirloom apple orchard, nursery and vegetable farm.
The farm is owned by Joseph Ferris, an avid cider maker and fruit appreciator who was a core member of the Farmers To You crew before leaving to pursue a career as an arborist.
The first acre of trees were put in the ground in the spring of 2015 and will begin bearing classic apple varieties between 2018 and 2021 for hard cider production, fresh eating and a selection of value added orchard products. In the in-between years the orchard ground is providing delicious vegetables including filet beans, peas, garlic, potatoes, and herbs. At the base of the orchard, sheltered by a clump of pines is a nursery of seedling trees both for sale and for planting out in orchard rows in the coming years. Though the farm is not yet certified organic, the produce is grown with a devoted ecological consciousness and an exceptional standard of quality.
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 operation, 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.
The Rockville Market Farm is a family operation, located in the beautiful hills of Starksboro, Vermont. The family owns 108 acres of preserved land, and while they may have purchased the farm in 2000, the fields have been farmed for hundreds of years. It's interesting to think about what it must have been like all those years ago. The farm began in a time when trees were cleared by hand, massive boulders were moved and perimeter stone walls were built. There were no farm photographers and nobody posted to Facebook.
Their individual contribution to the land today is evolving quickly as they creatively explore sustainable agriculture. Some of the highlights include a planned expansion of "Eric's Eggs", the addition of several large markets, and an on farm dinner series. Farmers To You is pleased to be partnered with Rockville Farms so that Boston families can taste their contribution to the regional food system.
Rogers Farmstead cultivates and processes grains, runs a micro-dairy and raises pork and broiler chickens in Central Vermont. All grains are grown and milled in small batches on their farm in Central Vermont to provide the freshest possible raw rolled oats and whole wheat flour. Grain varieties are selected for yielding high quality baking ingredients.
Growing on land new to them, the Rogers manage their crops without the use of herbicides or pesticides. Their cows are managed without the use of antibiotics or hormones, and fed a combination of fresh green pasture, hay and organic grains when extra nutrition is necessary.
At their farm stand located just outside Montpelier you can find raw milk, whole wheat flour and meat seven days a week.
Nate and Jessie Rogers run Rogers Farmstead with the help of their two young sons. Nate is a fourth generation farmer dedicated to the reviving the New England grain economy.
Rogers Farmstead uses sustainable agriculture practices by managing their fields without the use of herbicides or pesticides. Their oats are certified organic but since they are new to this farm some of their other products are grown on fields that are in transition to organic certification. They always use organic methods.
Attention to detail, cleanliness and quality feed allows them to produce high quality raw milk.
Scott Farm produces 90 varieties of ecologically grown apples – heirloom apples such as Roxbury Russet, Belle de Boskoop, and Cox’s Orange Pippin and some more 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."
Is Joe Buley a Chef/Farmer or a Farmer/Chef?
At the end of the day, it doesn’t really matter as Joe approaches both sides of his passion for food and mealtime with equal care, craft, and attention.
“If you’ve got good healthy living soil, it’s going to show in your plants.”
Joe and his family work and live at Screamin’ Ridge Farm in the hills just north of Vermont’s beautiful capital city of Montpelier. Out of three big double-walled greenhouses and a few acres of tillable soil they grow pristine organic vegetables year-round. They also produce a growing selection of flavorfully crafted lightly prepared foods, like soups, pesto, salsa, and tomato sauce.
While cooking at his grandmother’s knee in her Vermont kitchen formed an early appreciation for simple, nourishing food cooked with fresh ingredients from their neighbors. This turned into a passion and led to years in Paris as the only American at a prestigious french cooking school. French food culture - the appreciation, enjoyment, and importance of mealtimes - made an impact and over the next 20 years Joe brought that experience to the kitchen and management of high end restaurants from Brooklyn to San Francisco before returning to his roots in Vermont and purchasing the land he now farms. Wanting to share his knowledge with up-and-coming chefs he joined staff at the New England Culinary Institute.
“Everybody should have a great meal.”
Now with over 8 years of sustainable farming under his belt, Joe has come full circle and realized his ambition that started in his grandmother’s kitchen: to grow pristine ingredients and then turn them into great tasting foods. By including the produce of neighboring small-scale organic farms, his work represents a viable, sustainable model promoting business diversity, local community, and the local economy.
So… Chef/Farmer or Farmer/Chef? Just taste the food. Take the bite and you’ll forget we ever asked…
Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.
We have been buying Ben’s pork indirectly through Artisan Meats of Vermont who will continue to use the trim, bellies, and hams to make his wonderful sausages and bacon for us. But now we will work directly with Ben to bring you all the wonderful cuts of pork each week.
While visiting the farm what you see is pigs out on pasture – or resting on a deep bedded pack of hay. One thing about pigs is they let you know how they are feeling about their environment, and these are very happy pigs!
Ben speaks of his philosophy and methods:
With ever increasing numbers of “locally grown meat” purveyors, we feel it’s important to highlight that we sell only animals raised by us, on our farm in Hardwick, Vermont.
Our products are delivered with a “grown by and packaged for Snug Valley Farm” label. You can trust our meat and know that, when you are serving it, you are serving a product that was 100% raised in Vermont, on the farm in Hardwick, by the farmer you bought it from, all while maintaining the unsurpassed marbling, flavor, and consistency of product Snug Valley Farm is known for.
Snug Valley Farm purchases piglets from local farmers at eight weeks of age and raises them on the farm’s pastures to bring our customers a trusted source of pastured heritage pork with unsurpassed flavor.
We work with our partner farms to offer the perfect combination of heritage breeds, including Tamworth, Duroc, Berkshire, and Large Black crosses. These breeds not only do well on pastures, but they also offer up the best tasting meat for our customers.
In the winter, our pigs live in a winter pig barn that has one open-air side and large outdoor loafing areas for each group. We use deep bedded pack with first cut hay to keep them warm and allow them to eat grass throughout the winter.
We never use antibiotics. We do feed a natural grain and our own hay, supplementing with brewers grain, organic veggies and organic bread, when available.
With our 30+ years of experience, and long-standing relationship with our butchers, we’re proud of the consistency of our product. Our focus is on providing consistent flavor, texture and tenderness to make our pork one of your favorite meats. Our years of experience, trialing and refining our pork and beef production have enabled us to create a consistent product that is beautifully marbled, resulting in tenderness that also retains the health benefits of a pastured animal.
Our whole hogs are harvested at PT Farm, a USDA slaughterhouse in North Haverhill, New Hampshire. Both Farmers To You and our farm have a long and successful relationship with this processor.
We're thrilled to be Partner Farmers at Farmers To You - Ben, Helm, Nancy and Kelly Nottermann
Speak with Ray Lewis about his family’s organic maple sugaring operation for a few minutes and you’ll realize his passion and dedication to the craft. From equipment choices and how to use them, to cleaning, to the fine points of storing and burning the cordwood that heats his boiler, Ray approaches each decision with flavor as the guiding principle.
Square Deal Farm boils sap from three sugar bush stands that they steward in their corner of Walden, VT. Sourcing only from the land they work to conserve, Ray and his wife Sarah are proud to maintain complete traceability for their exceptional product. Each batch gets a lot number and he can tell you when it was boiled and the barrel it was stored in. No chemicals or pesticides are used throughout the entire process from tree to packaging. A pure, clean, traceable process from start to finish.
Square Deal Farm is the exclusive source of maple syrup and sugar for Farmers To You. Our search for a farm with integrity and high quality product that could meet a growing demand ended when we met Ray. Already impressed with the taste, FTY founder Greg Georgaklis knew it was a good fit after a visit to the farm’s immaculate sugar house and woods.
“I’ve been using Ray’s syrup for over 2 years now and his flavor and quality is extremely consistent,” Greg says.
“His syrup has none of the unpleasant aftertaste or spongy, metallic flavor that I’ve come across before. Not many sugar operations have gone through the rigorous process of Vermont organic certification and that shows his commitment to detail.”
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 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.
Strafford is a small family farm in the true Vermont tradition. The animals are few and known by name, they eat mostly grass and crops from the farm with a bit of additional grain. All of Amy and Earl's Milk goes to make their dairy product including amazingly simple and delicious milk, cream and ice cream. Their farm is scaled beautifully to fit their land and community.
Sweet Rowan Farmstead is a small, grassfed dairy located in the Northeast Kindgom of Vermont.
Family owned and operated, they have a small herd of Randall-Lineback Cattle, a Vermont heritage breed that produce delicious milk. Paul Lisal maintains fresh pastures, grows hay for the winter months and milks the herd to provide the community with creamy milk and both fresh and aged cheeses.
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 which led Ben to dedicate himself 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, marketing, 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. If they need to 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 Grace's 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.
We are a small Vermont family farm committed to providing high quality and well cared for meat to our community. We were vegetarians for years and began to eat meat when, Lila, pregnant with our second child, began dreaming about roasted chickens! It became clear that all people need a diverse selection of healthy choices, and that buying organically grown veggies from China and California is having just as damaging an impact on the world as factory farming. We began to buy more local products, (chickens for roasting among them) and then to grow our own. Now, teaching our children about the direct connection from farm to table is another important part of why we farm. Leading an increasingly self-sufficient lifestyle and ensuring our food is cared for is what drives our inspiration for farming.
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. They strive to carry on Vermont farming traditions, strengthen the local community, and minimize their use of fossil fuels. Care for minimizing fossil fuel use has led to the creative adoption of wood and solar for heat and hot water for their entire operation, and even some living horsepower.
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 stabilizers 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 their 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, without compromising the diligent maintenance 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 on site and recycle over 60% of their waste. They are continuously looking for better ways to protect the planet.
Located in Hoosick, New York, Tilldale Farm's 300 acres offer ample grazing pasture for their heritage cattle. The farm has been in the family for 35 years, and transitioned to certified organic 13 years ago. Within those 13 years Danny Tilley has noticed an increase of wildlife and pollinators, proof that their organic practices are improving the landscape. The cattle are moved from pasture to pasture using a rotational grazing system to help keep the fields healthy, and they cultivate just one third of their land to maintain an ecological balance. They also raise Tamworth hogs, Rock Cornish Cross chickens and Rhode Island Red laying hens.
Tilldale Farm's cattle are raised on pasture during the warm seasons and wintered in the barn where they are fed hay from the farm. Room to roam, fresh grass and clean water keeps these cows healthy without the use of antibiotics, hormones or synthetic ingredients in their food. Devon are a heritage breed of cattle, meaning they are an old breed originating from the southwest county of Devon in England. Grass feeding animals produces a wonderfully flavored meat full of nutrients and essential fatty acids like CLA's and Omega 3's.
It was pure 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.
A perfect snack for the local food movement from some evening couch time of a family movie night.
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 working four Shire draft horses at 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 hoop houses, 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.
Valentine Farm grows organic produce in central Vermont. Mark Cannella moved to Vermont in 2001 and has been involved in many aspects of agriculture ever since. His wife and daughters help him plant, harvest and consume his products. Most recently they raised specialty potatoes and garlic from 2009-2012 in partnership with The Farm at South Village, an innovative residential development with an organic farm on-site. In 2013 they broke ground with a move to new land in East Montpelier, VT and will be offering an increasing variety of produce as the new farm develops. We look forward to see where their new growth takes them and hope you enjoy tasting their development!
Dave and his wife Michelle founded Valicenti Organico to grow their own ingredients and produce delicious, fresh, gourmet pastas and sauces in the same place Dave’s family has lived for more than 35 years.
Located in historic Hollis, New Hampshire, Dave and Michelle currently have 11 acres growing. Hollis is a true farming town full of multigenerational family farms, so if the ingredients don’t come from their fields, they come from their neighbors. When Dave and Michelle need more than their own personally grown ingredients, they sourced from trusted, conscientious local farmers like Lull Farm, Kimball Fruit Farm and Brookford Farm. They are committed to growing organically and sourcing within our community for the freshest, healthiest and most delicious ingredients season after season.
Chef Owners Dave and Michelle Valicenti have been passionate about food since childhood. Both began cooking at an early age and have always worked in the culinary field – together they have over 40 years of experience cooking and baking in the restaurant industry. Professionally trained, they know the techniques, timing and proper execution but, just as importantly, they understand and care about good food. Working in the fully licensed commercial Farm Kitchen that they created from a restored barn on their property, Dave and Michelle cook as if they’re cooking for family and friends. All natural products made with the highest quality, freshest ingredients, prepared with care to be healthy and delicious. Valicenti Organico is a celebration of food, family and tradition and you’re invited. BUON APPETITO!!
The company humbly began their operation on Greg Cox’s Boardman Hill Farm in West Rutland, where they grew their ideas for the first two years. Since late 2011 they have been cooking their beans in the new Mad River Food Hub in Waitsfield, VT, in an area that is serious about their local farmers and sustainable businesses. After the transition to the Food Hub, they have been working to broaden the products they market and increasing their capacity in every way possible. They want people to know the taste of finely crafted bean products!
Vermont Bean Crafters, don’t just produce, but they craft. They craft beans into Bean Burgers and other nourishing, creative culinary experiences. These aren’t just any ole beans either. They depend on a range of dried beans varieties, purchased directly from organic farmers in our New England foodshed, and are just as scrupulous with the fresh organic vegetables that supplement their crafts. “Crafting” isn’t just what they do, but embodies the essence of their operation. The word ‘craft’ comes from the 15th century Old English word “craeftan” which was used to mean “to make skillfully”. 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. Their sumptuous flavors are made possible by using vegetables fresh enough to still have flavor and by infusing their recipe with herbs harvested from nearby farms whenever possible.
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; no fox will find these hens. 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. They are a small independent grower, and majority of their crop is sold as fresh retail packed or bulk fresh berries.
Bob uses natural and organic practices 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 Gluten Free makes gluten free breads, cookies, tea breads, sandwich buns, english muffins and other delicious baked goods.
Inspired by a diagnosis of Celiac disease, Jean Mudgett started this bakery when faced with the challenge of no longer being able to eat gluten. Determined to continue to enjoy some of her favorite foods- breads, a cookie or a slice of cake from time to time, she started to develop recipes that worked with her new diet- no gluten!
VGF has developed a custom flour mix, including freshly milled organic rice flour- which they mill themselves to ensure freshness! Everything is made by hand in small batches in order to provide the highest quality and freshest product.
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 his multiple apprenticeships with old world butchers in Italy 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.
The goal at Vermont Soy is to source all of their organic and non-GMO soybeans directly from Vermont farmers. This helps to diversify farming revenues, 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 another Farmers To You partner), 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.
They are truly a "farmstead" cheese operation as the milk from the cows is being produced in an adjacent building to their cheese making facility. The von Trapp family committed to making the highest quality cheese with the best milk possible, using traditional methods of small-scale production and continually striving to improve.
Artisan cheese making on a 50-cow family farm is our vehicle to sustainability, and their contribution to improving Vermont's declining dairy economy and working landscape. Our mission is to be one example of how to make a small family farm in the center of Vermont economically viable by producing delicious organic small batch cheeses.
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.
After many years of living in a bagel-deprived community, Anne LaBrusciano set out to perfect her own bagel. Sampling different recipes on friends and family, and the acquisition of a thirty quart mixer named The Iron Giant, led Anne to create the Whizzo Bagel.
Anne makes her Whizzo Bagels in small batches, in her state-inspected Marshfield kitchen with high-quality ingredients and delicious well water.
Willow Moon Farm is located on the banks of the Winooski River in Plainfield Vermont. Sharon Peck and her daughter Kim Ingraham have milked their prized herd of Nigerian Dwarf Goats and sold the fresh milk locally for years. In 2010 they began to craft some of the best goat cheese on the market.
Their attention to detail in production is impeccable and the quality of the milk could not be better.
Not many goat dairies raise Nigerian Dwarf Goats for milk due to their small size and relatively small milk production. However, these lovely small animals produce exceptionally smooth and creamy milk with a very high butterfat content, making it ideal for cheese making.
Try their Goat Feta in Brine and their Plain or Herbed Chevre and you can taste what we mean.
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.
Jeff and Melanie Carpenter grow some of the highest quality medicinal plants on their farm in Hyde Park, VT. They are committed to being good stewards to the land while providing quality botanicals to their local community and beyond. Through their research and collaboration, as well as the classes, educational tours and internships they offer, they share their dedication to preserving and strenthening the medicinal plant population.