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:
The folks behind Adam's Berry Farm in Charlotte, Vermont grow the most beautiful and luscious berries you can imagine and pride themselves in running a fun, fast-paced farm. They operate a pick-your-own at the farm from June to October as a way to connect the community to their food source, and take particular pride in their close connections with local families as well as restaurants and stores. All of their delicious strawberries, blueberries, raspberries and grapes are certified organic.
All Souls Tortilleria is located on an organic farm in the beautiful Mad River Valley of Vermont.
We acknowledge soil and seeds are foundational to agriculture and so source certified organic, heirloom corn from VT and NY for our tortillas. This fosters good health and seed sovereignty. It also just tastes good.
Each batch of our masa and tortillas is made fresh from stone-ground nixtamalized whole corn. This is a rarity in the Northeast. You'll taste the difference.
All Souls is working to make sure this is a just and inclusive food business. We believe there is always room for one more at the table. Donating to food shelves, supporting farm workers rights organizations, and responsible sourcing are integral facets of how we abide in our work. We're grateful to have you bring these tortillas to your table and help foster all this.
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All Souls started up in the spring of 2015 when City Market Co-op in Burlington, VT awarded partners Joe, Hubert, and Sam a local foods promotion loan to bring local organic corn tortillas to the community. This was the realization of a dream long in the making.
Since 2009, Joe has been working with local farmers to promote organic staple foods through the products of his company, Vermont Bean Crafters. He connected with Sam and Hubert over homemade tortillas and community. Though they had moved to Vermont to build bikes and farm respectively, Hubert and Sam’s longing for their southwestern roots led them to regular kitchen get-togethers to cook the food they grew up with – including fresh ground corn tortillas. We at All Souls hope that the desire for a good tortilla will bring people around your table, as it has ours.
Building a sustainable community that empowers people to be healthy is the underlying mission of Aqua Vitea Kombucha, which was founded in 2006 by Jeff Weaber and Dr. Katina Martin in Salisbury, Vermont. Jeff's background in brewing and Katina's training as a Naturopath and Acupuncturist led them to merge their passions to produce this tangy and delicious beneficial beverage. Aqua Vitea Kombucha is made with a blend of carefully sourced tea, sugar, and water, fermented with a symbiotic culture of bacteria and yeast, or scoby. Katina and Jeff strive to use only the most sustainable and highest quality ingredients, drawing on local sources whenever possible, and their Kombucha is wildly popular in Vermont. It can be found in wine shops, grocery stores, coffee shops, and restaurants around the state.
Artisan Meats of Vermont founders Jacob and Justin Finsen are the descendants of a long line of chefs and butchers and grew up raising and butchering their own hogs. A strong commitment to tradition is apparent in their craft and in their commitment to sourcing directly from small local farmers who raise animals with free access to forage and real food. By sourcing this way, Artisan Meats helps to sustain local agriculture and the natural landscape while providing the highest quality fresh and cured meats the state has to offer. From their juicy beer Bratwurst to their spectacular bacon, these meats are a treat to add to any meal.
Artisan Meats of Vermont sources primarily from Vermont Whey Fed Pigs ( of vonTrapp Farmstead and Jasper Hill Farm), Snug Valley Farm, Winter Moon Farm, Little Lake Orchard, and PT Farm.
Lee Blackwell and Ruth Richards settled on their land in Cabot, Vermont, 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.
Robert and Annie Bakst started as Bohemian Bread in 2003 and built a brick oven bakery on their farm. Robert has been baking for much of his 35 years in the food biz. In 2012, he installed a nifty Diedrich IR3 roaster in the shop where they now produce two strong and sweet roasts of coffee. These balanced, rich, and complex coffees will quickly become a staple in your grinder. Robert and Annie have become a beloved institution here in central Vermont and more specifically here in our town of Calais. On Sundays, they fire up their bread ovens and espresso machines, turning out an amazing array of pastries, breads, and pies for local families and visitors who love to sip and savor in Bohemian Roasters’ beautiful gardens up on top of East Hill. So Vermont.
Bonnieview Farm in Craftsbury, Vermont has been in the Urie family for four generations and is a scenic mixture of rolling pastures, hay fields and woods where Neil, Kristen, and their four children live and farm.
The Uries pasture all their animals, milk May through October and make delectable sheep and cow’s milk cheeses to preserve their milk year round. We offer their tangy cow & sheep’s milk feta, their their mild semi-soft Braeburn, and their Mossend blue cheese, which is so deliciously creamy that their 2 year old swipes it whenever she can.
Neil and Kristen seek to offer people a connection to the source of their food while taking good care of their land, animals, and family.
Burnt Rock Farm is a certified organic farm located in the glacially terraced Huntington River Valley with a view of Mad River Glen's General Stark Mountain. Justin Rich and Lindsay Lyman-Clarke grow onions, squash, sweet potatoes and other storage vegetables in fall and winter. The cool valley climate allows them to produce tender vegetables like baby spinach and eggplant all summer long.
They use multiple on-farm storage facilities to give storage crops the exact environment they need to maintain freshness deep into the winter and they work tirelessly to improve the quality of the soil in their fertile valley. Through detailed soil management, crop rotation, weed control, and cover cropping, they work to improve the quality of the soil in this fertile valley. Hearing Justin talk about soil fertility is like listening to a very scientific botanical wizard! Their conscious farm stewardship supplies friends near and far with ethical produce.
Jack and Anne Lazor are living legends in Vermont. They began Vermont's original organic dairy in 1979 in Westfield, Vermont with just three cows and have since built a fine herd of beautiful Jerseys which are now entirely grass fed. Butterworks' yogurt, heavy cream, and buttermilk are famous across New England. Jack, Anne and their daughter Christine are among the founding partner farmers of Farmers To You and are always experimenting to produce delicious new products, reduce their carbon footprint, and be the best stewards of their land.
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 their video describing their philosophy and practice:
In 2006, brothers Mateo and Andy Kehler and their families started making cheese at Jasper Hill Farm in the Northeast Kingdom with their small, pasture based herd of Ayrshire cows. Now, only a few years later, the Cellars at Jasper Hill are world-renowned and include seven underground vaults for carefully aging cheeses. Mateo and Andy source milk from their own herd and from a select group of dairies around Vermont. The Cellars is cutting edge and visionary both in its conception and implementation and has become a huge force in the American Artisanal Cheese Movement. The team at Jasper Hill produce a range of spectacular semi-soft and hard cheeses by applying French techniques to American ingredients to produce a true "Taste of Place."
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 stretch from Orwell Vermont all the way to the Canadian Border. The bees are never given processed sugars or corn syrup and are treated with the utmost respect. Extra care is given to ensure there is enough honey for the bee colonies to thrive in the long Vermont winters.
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.
With experience in wine and cider making and a graduate degree in food science, Carleton Yoder's move to the world of cheese was a natural progression. After a year of making farmstead Vermont cheddar at Shelburne Farms, he decided it was time to venture out on his own and in 2003 began Champlain Valley Creamery in Middlebury, Vermont.
The milk for Carleton’s rich and creamy cheeses comes fresh from Blissful Dairy in nearby Bridport, Vermont. As Carleton says, "25 minutes from cow to cheese!" CVC cheeses, from their fresh cream cheese to their decadent Champlain Triple, are constants in Vermont restaurants for good reason.
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.
Does' Leap is a diversified organic farm located in the heart of the beautiful green mountains in northern Vermont. They specialize in a variety of fresh and aged goat cheeses, all made from their own goats milk.
Their goats, a combination of Alpine and Alpine-Nubian cross, forage on the local browse and grass during the majority of the year, and are given supplemental hay, alfalfa and organic grain during the winter months. The milk from these goats is characteristic of their diverse diet- rich and sweet.
"We believe in a diversified farm ecosystem where each aspect of our farm complements the other."
The above statement drives many of the practices used on their farm. They use the power of two draft horses for much of their farm work - including plowing, harrowing, spreading manure, and firewood collection. Their goats and other livestock enjoy browsing on the wild vegetation available, with supplemental fodder with the change in seasons.
"As a result of our reliance on browse and grass, our cheeses are of exceptionally high quality and take on the flavor of our varied vegetation and Vermont’s changing seasons." - Does' Leap
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 one of the oldest farms in Vermont and was in operation even before Vermont split off from New Hampshire! The Miller family has been on this land in Dummerston, Vermont from the very beginning and 20 years ago began growing everything organically--not an easy feat for an apple orchard. Read and Malah Miller and their daughter Ruth and son Will work with local employees to grow, harvest, market, and deliver their organic apples, other orchard fruits and produce. Currently we partner with them to bring you their amazing Apple Cider Vinegar, but hope to include many of their other high quality farm products soon.
You’ll find Fat Toad Farm down a beautiful, winding dirt road carving through the hills of Brookfield, Vermont--just follow the scent of their delicious goat's milk caramel! Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving and their daughters Calley Hastings and Hannah Reid. Since 2007 the family has worked to build a high-quality herd of Alpine milking goats, now managed by the excellent Vermont Creamery, and to perfect the art of cajeta, or goat's milk caramel, making. Fresh goat's milk is carefully boiled and reduced in gleaming copper pots to create an unctuous topping for ice cream, fruit, and other desserts.
Tony Lehouillier grew up in Johnson on the family farm where his father grew turf grass sod. 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 vegetables on over 45 acres.
Full Sun was started in 2014 by Netaka White and David McManus with a dream to support local food systems by producing high quality cold pressed oils from locally grown seeds and grains and delivering affordable feed to farmers from the remaining meal. They saw that New England has the capacity to cultivate more grains and oils and are now New England’s first Non-GMO verified oil mill and a certified organic producer to boot.
Gaylord Farm is run by the second and third generation of Gaylords to farm in the Mad River Valley. Though they started out as a dairy farm in 1948 on their land in Waitsfield, they transitioned to a diversified farm with the next generation. They now raise organic beef and vegetables and provide our partner families with excellent eggs. While their eggs are not organic, they are raised with the same care and skill as all of 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 well 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 rural agricultural communities. Sadly, a fire destroyed the original Grafton factory in 1912. Several decades later, the nonprofit Windham Foundation restored the company. Today, fine quality and taste are the hallmarks of the Bratteboro-based company's award-winning, handcrafted cheddars, which are made from the finest hormone-free milk collected from local farms.
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, this 150 acre family farm nestled between Bald Hill and the Connecticut River has produced generous sustenance for its owners, the local community and its 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.
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
Andy and his family farm their small 6 acre property in the northeast kingdom using low impact methods and horsepower. They specialize in small batch maple syrup, and quality vegetables. We work with them when they have surplus product that is more than their local market can take.
Hudak Farm has been in the Hudak family for 50 years and transitioned from a dairy farm to a market garden about 40 years ago. Richard Hudak and Marie Frey grow a wide variety of produce throughout the spring, summer and fall and only farm 60 acres of their 150 acre farm in order to maintain forest, pasture, and soil health. Richard and Marie have chosen to remain uncertified but use organic practices to grow all of their flavorful tomatoes, garlic, peppers, melons, pumpkins, and more.
Jericho Settlers' Farm was founded in 2002 and gets its name from its location on two of the earliest settled farmsteads in Jericho, Vermont. Christa, Mark, and their two children continue the tradition of raising healthy food on a diversified family farm. They raise grass-fed meats, grow certified Organic vegetables, and let their laying hens forage on pasture and non-GMO grain.
They believe that a thriving local food system is essential to a sustainable community for humans and for the other animals, plants, and land that share this space with us. Christa and Mark 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 take on new challenges. Their overall aim is to provide real, trustworthy nourishment for you and your family.
Jaiel, owner and farmer of Kettle Song Farm in Middlesex, Vermont, got her training and start at Vermont Compost Company working their fields with mules for two years before setting out on her own. She is a regular at the Montpelier Farmers Market, where she sells delicate greens, flavorful brassicas, and more than 20 other vegetables. Jaiel's goal at Kettle Song Farm is to provide nutrient-dense food for her family and community while sequestering carbon in a humus-rich soil.
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!
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. Katrina Coravos, founder of Liberty Chocolate, began experimenting with chocolate as a means of supporting herself and her family as a single mother homeschooling two children. She has chosen to make her products free of dairy and refined sugars. Instead, she uses local honey in order to provide health benefits associated with honey while supporting local apiaries. The cacao beans in Katrina's chocolate 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.
Long Wind Farm began in 1984 with Dave Chapman and a team of oxen.
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 have become real experts in their craft. Dave is also a Tai Chi Master and when visiting his greenhouses you get the impression that Tai Chi and the quiet patience necessary for greenhouse growing 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 and it shows in Dave's tomatoes.
Maine Grains' mills locally grown grains into stone ground flour. After trying their flour, which retains a higher nutritional content and nuttier, heartier flavor through the cool stone milling process, you'll never look back. Maine Grains flours' flavors will shine in any number of baking projects but are particularly delightful in combination with natural fermentation methods.
Husband and wife team Bruce Hennessey and Beth Whiting are former educators who began farming in 1999. They raise grassfed beef, heritage pork, Organic chickens and turkeys, fabulous eggs, and an assortment of Organic vegetables on their two beautiful, neighboring farms in Huntingdon and Richmond. Bruce and Beth are strong supporters of alternative energy sources and are dedicated to ecological farming by fostering collaborative systems between animal pasturing and vegetable production. Bruce and Beth are passionate about farm and food education and love sharing farming with their two children.
Miskell's Premium Organics is a one half acre organic greenhouse farm in Charlotte operated by David and Susan Miskell. As a young man, David was inspired by Helen and Scott Nearing and learned from legendary season-extender Eliot Coleman. David and Susan trained further at Shelburne Farms before founding Miskell's Premium Organics, one of the first certified Organic Farms in Vermont. In its beginning in the 1980s and 1990s, the farm focused on growing organic greenhouse tomatoes, becoming one of the top organic greenhouse tomato growers in the United States. In 2007, David shifted the farm business to focus on kale, chard, and lettuce out of season as well as early and late basil and greenhouse cucumbers. Miskell's tender lettuces and fresh greens are a breath of fresh air and sunshine in the winter that will surely have you hooked.
Misty Knoll Farms is a family-owned and operated farm producing flavorful naturally raised turkeys and chickens. 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 and letting them range free in specially designed enclosures and open barns. The result - healthy, nutritious, and flavorful birds that are featured in restaurants across the Northeast and are prized additions to our own tables.
Moonlight Farm is a Certified Organic, diversified produce farm in Waterbury, Vermont. They grow high quality garlic, fruit, and heirloom vegetable seeds for customers both down the street and across the country.
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. Chelsea is a Policy Administrator with the Vermont Agency of Agriculture and moonlights as the Director of Marketing, Sales and Weeding for Moonlight Farm. Nate and Chelsea strive to create a more vibrant, delicious food system and are dedicated to shepherding the organic movement into the next generation.
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. We offer a selection of their dry bean varieties, which are as beautiful as they are delicious. Try their mottled red King of the Early beans in homemade baked beans or the creamy Yellow Eye beans in soup. Morningstar beans are so fresh that they require much less soaking time than regular dried beans.
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 Shiitake, 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.
Seven generations of the Barnum family have farmed fields in and around the Champlain Valley. Today's descendants - Tom Kenyon, his children, siblings, and friends - carry on the Vermont farming tradition and take great pride in their heritage, ingenuity, and products. Through tireless work on the fields in Shelburne and Charlotte, Vermont they produce certified Organic grains that are 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.
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 encompass several acres of strawberries, raspberries, blueberries, currants, and rhubarb for their Summer in Vermont preserves, as well as lots of vegetables. The farm is managed using IPM (Integrated Pest Management and organic methods, with conscious and careful management of each plant variety.
Nutty Steph's is a unique, forward thinking establishment that produces exceptional small batch, artisan chocolate and granola products in their retail and kitchen space in Middlesex, Vermont (located in the same building as Red Hen Bakery)! Since 2003 Nutty Steph's has hand-crafted its products with the highest quality, GMO-Free ingredients to ensure that their treats are always the tastiest they can be. A dedicated team of ten works hard each week to bake, produce, package and deliver obsessively fresh food. Creator and owner of Nutty Steph's, Jaquelyn, is passionate about creating the best place ever to work, offering benefits for the workers that are hard to find in small town Vermont, makes certain that she employs individuals with special needs, and encourages all staff members to take part in collectively governing the company. Today, Nutty Steph's is a busy little word, continuing to melt, mix, pour, wrap and deliver real food from the heart nearly every day of the year. Make your life simple by eating what tastes good!
Charlie is one of the funniest bakers we have ever met. He and his wife, Anne, will tell you that their farm and bakery in East Hardwick, VT began as a wonderful accident. Anne and Charlie were growing vegetables on a 3 acre market garden and looking for a new venture to support themselves and their two daughters. What began as a joke and then an experiment in the early 2000s has grown into a fully fledged brick oven bakery with more than 25 varieties of sourdough breads, crackers, and matzoh and as many ingredients as possible sourced from local producers.
Pete Johnson of Pete's Greens has been growing organic vegetable for many years in Craftsbury, Vermont, the southern edge of the agriculturally renowned Northeast Kingdom. Their philosophy is that as more people eat locally, we will become healthier as communities and as individuals.
Ploughgate Creamery at Bragg Farm in Fayston, VT is owned and operated by Marisa Mauro. Her love affair with the dairy world 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 and has since moved to the historic Bragg Farm in Fayston, VT in December of 2013. Marisa has long term plans to resurrect the 50 acre hilltop dairy farm for butter and fresh cheese production. 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 Jerseys. The butter is cultured for 48 hours creating a delicious, creamy, and slightly tangy flavor. The butter is salted with large sea salt crystals which add to the incredible experience.
Louis and Susan grow and press Organic sunflower oil on their 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 and all of their bread is Organic. 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. Try their classic baguette with one of our many Vermont cheeses, dig into their Crosset Hill batard, which is made using long fermentation and local wheat and rye, treat yourself to their sweet and flavorful Fig and Anise loaf, or try any number of their other scrumptious loaves.
Julie Rubaud is a masterful greenhouse grower, herb grower and cook who has partnered with us to grow herbs at her farm and greenhouse in Hinesburg Vermont.
Julie began her business as a potted herb and plants greenhouse and developed Red Wagon Herbs as a sister business to grow culinary herbs in the off season.
Red Wagon herbs are grown in the ground for summer and fall harvest, in a new, unheated greenhouse for fall, winter and spring harvest, and in their existing, heated houses for the coldest months. They are excited to be the only Vermont farm offering organic and flavor-packed herbs year round.
Red's Best was started by Jared Auerbach in Boston as a response to the decline of the local small boat fishing fleets 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. Jared was able to build a system that supported these small fisherman and their communities so they could continue to do the quality work they have done for generations.
Check out their website to meet the individual fisherman and see what is coming in each day.
Rhapsody Natural Foods is a small family-run operation with a big vision.
Sjon and Elysha Welters started Rhapsody as a vegan restaurant where they began making and selling their own tempeh and miso. Pleasantly surprised by the demand for their small-scale, craft 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. You'll find their nutty tempeh, miso, rice milk, and wildly popular vegan egg rolls on offer through our website.
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, their two children, Huck and Ada, and a farm crew of 8 -10 seasonal employees grow 50 acres of organic vegetables as well as juicy strawberries, raspberries and greenhouse crops. They have been in operation since 1992, and 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, old fashioned sweet corn, or any number of the perfectly ripened vegetables they provide us with!
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 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. Though the farm is not yet certified organic, Joseph grows his produce 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 Certified Organic vegetables and culinary herbs on their farm in East Hardwick, VT. 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.
The Rockville Market Farm is a family effort from Eric and Keenann Rozendaal. Located in the beautiful hills of Starksboro, Vermont, the family owns 108 acres of preserved land, and while they purchased the farm in 2000, the fields have been farmed for hundreds of years. It’s fascinating to think that the farm began in a time when trees were cleared by hand and massive boulders had to be moved and used to build perimeter stone walls.
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," their "poultry in motion," the addition of several large markets, and a growing CSA.
Rogers Farmstead cultivates and processes grains, runs a micro-dairy and raises pork and broiler chickens in nearby Berlin, Vermont. Nate and Jessie Rogers run their farm with the help of their two young sons and are dedicated to the reviving the New England grain economy.
All grains are grown and milled in small batches on their farm to provide the freshest possible raw rolled oats and whole wheat flour for our partner families. Grain varieties are selected for the best baking characteristics and all crops are grown without the use of herbicides or pesticides. Their oats are certified organic and all grains are grown according to organic methods but some are grown on fields that are still in transition to full certification. We are proud to offer Rogers Farmstead flours, which have become integral to artisan bakeries such as Red Hen Bread in our great state
Their cows are raised without the use of antibiotics or hormones and fed a combination of fresh green pasture, hay, and organic grains when extra nutrition is necessary, and you will taste the difference in their fantastic yogurts.
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.
Scott Farm is Eco-Apple Certified, and Zeke is passionate about building and protecting orchard biodiversity and loves to hear tree frogs singing in their Dummerston, VT orchard--a result of their careful growing practices.
Joe Buley 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, broth, refried beans, pesto, salsa, and tomato sauce, that are favorites among our partner families.
While cooking at his grandmother's knee in her Vermont kitchen, Joe formed an early appreciation for simple, nourishing food cooked with fresh and local ingredients. This turned into a passion and led to years in Paris and experience in the kitchen and management of high end restaurants from Brooklyn to San Francisco. 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.
Ben Nottermann 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.
While visiting the farm what you see is pigs out on pasture – or resting on a deep bedded pack of hay. Pigs really let you know how they are feeling about their environment, and these are very happy pigs!
They never use antibiotics, feed their pigs delicious natural grain and their own hay, adding in brewers' grain, organic veggies and organic bread when available to make sure their pigs get plenty of tasty food. You'll notice unsurpassed marbling, flavor, and consistency in Snug Valley chops, sausages, bacon and lard, which is a direct result of the Nottermann's care and hard work.
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. No chemicals or pesticides are used throughout the entire process from tree to packaging. Square Deal Farm is Certified Organic and is the exclusive source of maple syrup and sugar for Farmers To You.
Starbird Fish Co. was conceived in Alaska's Aleutian Islands during the 2011 salmon season. Having fished everywhere from the Bering Sea, Bristol Bay, Aleutians, down to Southeast Alaska; Captain Anthony Naples has partaken in many of these sustainable fisheries, and wanted to bring some of the bounty home to share with you. Since then, he's continued to fish many regions of Alaska's wild waters, built boats to fish them, and forged great friendships with fishermen and women throughout.
Every year, a crew of Vermont fishermen brave the elements to bring you some of the highest quality fish in the world. We hot smoke this wild Alaskan salmon in northern Vermont using simple ingredients like maple syrup and applewood smoke, to enhance it's delicate flavor and texture, before delivering it fresh to your local market.
"Know your fishermen"
Earl Ransom grew up milking cows on this 600-acre farm in Strafford. He and his wife, Amy Huyffer, carry on his family's tradition of managing the land organically, without 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.
Paul Lisai and his small but dedicated team are the folks behind Sweet Rowen Farmstead cheese curds and artisanal fresh and aged cow milk cheeses. Family owned and operated, they have a small herd of grassfed Randall-Lineback Cattle, a Vermont heritage breed specific to the Northeast Kingdom of Vermont. Paul maintains fresh pastures, grows hay for the winter months and milks the herd to provide their West Glover, VT and greater communities with creamy milk and delicious cheeses.
Tamarack Vermont Sheep Farm is owned and managed by Ben Machin and Grace Bowmer. Ben grew up in Vermont on a small organic diversified homestead and eventually returned to his home state to revitalizing the flock of Tunis sheep that been in his family since the 1920s. Grace Bowmer joined Ben in 2008 and has been a partner ever since. With a background in architecture, site design, landscaping, and gardening, Grace takes a special interest in barn and site design, wool product development, and marketing. Ben and Grace raise their flock of sheep primarily on grass, and only feed grain if they run out of high quality pasture due to drought, which is a rare event up here in Vermont. While they are not certified organic, they strive to use no chemicals. Antibiotics are very rarely used, and only on sick animals to help them get better as we might with our children. Ben and Grace's flock of sheep is one of the oldest continually managed flock of Tunis sheep in the country. They are dedicated to the highest health and wellbeing of their animals and we applaud them for the quality, flavor, and healthfulness of their lamb.
Lila Kennett and David Robb run this small Vermont family farm committed to providing high quality and well cared for meat to our community. Their farm in West Glover is aptly named--with so many different animals their three small children running around, it is quite the beautiful tangletown! Lila and David were both vegetarians until she began dreaming about roasted chickens during her second pregnancy. Now, they raise free range chickens, guinea hens and turkeys, in addition to pastured pork, grassfed beef, and rabbit. We offer their rich and delicious eggs, from chickens who are 100% free of hormones and antibiotics. Lila and David are very involved in their community and are big advocates for healthier school lunches.
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. 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. 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 are continuously looking for better ways to protect the planet and generate 70% of their electricity from solar panels on site. At the end of the day, Tierra offers the freshest and tastiest dried fruits, nuts, and nut butters around.
Tilldale Farm is a small family farm raising certified organic grass fed Devon cattle in Hoosick, New York. Dan and Joanne have been farming in that area for three generations and the quality, consistency and flavor of their beef is superlative. Bred to be grazed on grass, Devon mature more slowly and thus produce a higher quality meat than cattle raised on grain heavy diets.
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.
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 and 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 historic Hollis, NH, where Dave's family has lived for more than 35 years. Hollis is full of multigenerational family farms, so if the ingredients don't come from the Valicenti's organically grown 11 acres, they come from their neighbors.
Vermont Amber makes certified organic toffee in White River Junction, Vermont.
Trained as a pastry chef, Elizabeth Feinburg has been making toffee since 2005 and has developed a product worthy of sharing! She combines a few simple ingredients- organic butter, organic evaporated cane juice, organic brown rice syrup and kosher salt- to create an absolutely delicious treat!
Try her 'No Bits' for a pure and simple plain toffee experience, Coconut- with the addition of flaked coconut, or Perc'olator: a coffee toffee infused with coffee essence from Saxton's River Distillery.
Perfect as a gift- or something sweet when you need a treat!
Keep in a cool, dry place.
The company humbly began their operation on Greg Cox's Boardman Hill Farm in West Rutland, where founder Joe Bossen and a few friends grew their ideas. Since late 2011 they have been cooking their beans in the new Mad River Food Hub in Waitsfield, VT, an area that is serious about local farms and sustainable businesses. In addition to growing a range of dried New England beans, the team crafts creative takes on Bean Burgers, Falafel, and more. "Crafting" isn't just what they do, but embodies the essence of their highly skilled, carefully tuned, and very philosophical operation. Their dedication to seasonality, flavor, and quality result in seriously sumptuous flavors and their dream for a better future inspires.
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 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 reach these hens. His compost is prized by many of the best organic vegetable growers in the Eastern and Mid-Western US, and his eggs are extraordinary.
Vermont Cranberry Company is owned by Bob and Betsy Lesnikoski and family and is Vermont's only commercial cranberry farm. Bob uses natural and organic practices growing his cranberries but is not certified as he finds he that certification requirements actually encourage the use of more fungicides than he likes.
Bob and Betsy's berries are full of flavor and color due to the ideal, cold climate for growing up in East Fairfield and the Northeast Kingdom of Vermont. Try them fresh, dried, or in their homemade sauce all year long.
Vermont Gluten Free makes gluten free breads, cookies, tea breads, sandwich buns, english muffins and other delicious baked goods.
Spurred 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 dietary requirement.
VGF has developed a custom flour mix, including their own freshly milled organic rice flour, to create the best gluten free bread, English Muffins, and more. 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 integral to his way of life. After 10 years in organic agriculture, five years in sales, and multiple apprenticeships with old world butchers in Italy, Peter created Vermont Salumi in Plainfield, VT. The result is the finest fresh sausage and dry cured salamis, a truly harmonious blend of centuries-old Italian tradition and the bounty of Vermont agriculture.
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 UVM Extension Program’' experimentation with different varieties of soy was the catalyst behind Andrew Meyer and Todd Pinkham's mission to source all of their organic and non-GMO soybeans directly from Vermont farmers. By doing so they help to diversify farming revenues, keep Vermont's agricultural lands active and healthy, and support sustainable agriculture and local economies.
Currently, Vermont Soy partners with Butterworks Farms in Westfield, VT, and Bouchard Family Farms, in Franklin, VT to grow soy for their artisan tofu, silky soy milk, and more.
Sebastien von Trapp's grandparents purchased the von Trapp Farm in 1959. Over the course of three generations, the farm has transitioned to a certified organic dairy and most recently added cheese making to their value-added operations. They produce some of the sweetest organic milk for premium cheese production, including the award-winning Oma, aged at Jasper Hill Cellars.
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.
The lack of bagels in her own community led Anne LaBrusciano to perfect her own bagel, the Whizzo Bagel.
Neither a New York nor a Montreal Bagel, Whizzo Bagels are made in Anne's Marshfield, VT kitchen with high-quality ingredients and delicious well water, putting them in a class of their own. Whether it's poppy, sesame, garlic, or onion you're after, we're sure Anne's bagels will be a hit.
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 and wider communities. Through their research and collaboration, as well as the classes, educational tours and internships they offer, they are dedicated to preserving and strengthening the medicinal plant population.
Jeff and Melanie grow and sell certified organic or ethically harvested wild dried, fresh, and live herbs as well as herbal tea blends with quality and integrity as their guiding principles. Their spearmint and Green Mountain tulsi teas are sure to be a soothing addition to your morning or evening routine.
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