Author Archives: Greg Georgaklis

Greg Georgaklis

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Greg has lead a serendipitous life that has guided him through a multitude of coincidences to found Farmers To You of Vermont. Going to college in Vermont, and falling in love with the state; Nearly 30 years of experience in Horticulture, Agriculture, Distribution, and Retail as owner of a large Nursery business in the Boston area; Training in and passion for Biodynamic Agriculture, Holistic systems and models, Extensive service to the Agriculture community of Vermont, New Hampshire and Massachusetts, Marriage to Eva who shares a deep connection to the land and has transformed Greg’s relationship with health and consciously grown food, Three children who always keep the focus on the consequences of our actions on their future.
Greg, and his wife Eva, consider Farmers To You as their contribution and purpose of rebuilding and inventing the models and communities that will assure an abundant and joyful future for all our children.

This Week’s Bounty: New England Harvest in full swing

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The Equinox was just last week and there is always an excitement and energy in the air that is unavoidable. All of us Humans and Animals go rushing about to prepare for the winter. It is pure instinct. All the animals are putting on winter fat and growing lush new coats of feather and fur, while we unpack the sweaters and split and stack wood.

Well all our partner farmers are rushing around gathering up the harvest before the killing frosts settle into the valleys and for some like Bob at Vermont Cranberry Company – he is waiting for the cold to bring on the crimson color to his berries before harvesting.

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This Week’s Bounty: Kebobs and Tempeh on special, dandelion greens, radishes, beets

Beets Red Bunched

Featured Items

Kebobs, Hamburger Buns and Tempeh are 10% off this week.

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Royal Butchers and the Story of our Beef

Devon Cattle at Tilldale Farm

This coming weekend is Father’s Day, and while grilling has long been the domain of the man of the house, that is changing for many families. Cooking and meal preparation has become a full family affair. The real reason I’m writing this post is to tell you about our amazing beef farmers and the significant improvement we’ve made in our processing. It’s a fascinating story filled with dedication and craftsmanship.

Raising healthy, productive beef cattle is a long, slow, and subtly complex endeavor.

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This Week’s Bounty: Asparagus, Rhubarb, and Caramel on special!

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This week I had a long conversation with Jacob of Artisan Meats of Vermont who makes all of our sausages and bacon from Snug Valley Farm’s pork.  He sent me this note after our conversation and I wanted to share it with all of you – since it is really addressed to you:

Greg, I wanted to note how much I appreciate all of the individuals and families who purchase our products through Farmers to You. It warms my heart to know that people are dedicated to purchasing meats that are produced with care and are sustainably, humanely, and locally raised.

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This Week’s Bounty: Rhubarb, Ground Beef, and get to know your farmers

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This week I had the pleasure of meeting with many families in the Boston area to give two talks on Family, Food and Farms.  I cannot fully articulate how inspiring this work is and how much we have to shift so families can source healthy and trustworthy food.  I was especially struck by the terrible confusion about all the messages and labels on foods, and how many of you expressed real anger at how much we have been lied to over the years. I am realizing that it has created paralysis in our communities, and kept the status quo industrial food system as our default.

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