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Food As It Should Be

New England’s freshest food, delivered from the farm to your kitchen every week.
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We hope your holiday weekend is full of sunshine, great food, and wonderful company. Our ordering cycle remains the same, so don't forget to update your basket... and if you need ideas or inspiration, here they come!

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von Trapp Farmstead

We were lucky enough to pay a visit to the von Trapp Farmstead in Waitsfield the other day, and got to see the dairy cows out grazing, scratching hard-to-reach itches, fooling around, and generally enjoying themselves. Every spring, when the grass has returned and the mud abated (some) the von Trapp ladies are led back out into pasture, and their joy is infectious. The herd is a mixture of different breeds, each one bringing something special to the sweet, creamy milk that makes von Trapp cheeses and yogurts such high quality. For the next two weeks, to celebrate von Trapp Farmstead being our Featured Farmer, we're offering a bundle of their three award-winning cheeses (Mad River Blue, Savage, and Mt. Alice) for the price of two and a half. It's a great time to try them all and see which one you like best.

von Trapp Cheese
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This week the first green garlic is being harvested. Grab a bunch of basil, slow roast some tomatoes (or use sun-dried from Tuscany), and make a batch of pesto for dinner, or to freeze for colder times. If you don't feel like making it yourself, try one from Brookford Farm; we have garlic scapes, arugula, and cilantro versions from them this week, as well as a delightfully seasonal spring arugula, basil & hazelnut iteration from Trenchers Farmhouse. Pesto is of course perfect with pasta, but don't stop there. Use it as a marinade and sauce for fish, chicken, any grilled meat, or as part or a great antipasto board.

Organic Basil
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High Time Foods

Aakash and Damian founded High Time Foods in order to make plant-based protein easy to access, store, and transport, with the hope that more restaurants and institutions would be able to make affordable vegetarian options available. A meat-free, shelf-stable product is a climate and sustainability double win. Their "chicken" crumbles are made to replace meat in casseroles, samosas, empanadas, tacos, meatballs... anywhere! Simply add water, a little oil, and any seasonings you like and you have an incredibly versatile, and climate-friendly, protein source ready to go.

Plant-Based Chicken Crumbles

What's Cooking


Vegetarian birria tacos

get the recipe

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The method: homemade mayonnaise

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Featured Farmer

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Sebastian von Trapp's grandparents purchased their land in 1959, and he grew up on the family farm, his Opa and Oma (Werner and Erika) living just down the road. His parents, Martin and Kelly, ran the farm and dairy, selling their milk to local buyers at whatever price was set by the whims of the global dairy market. In 2007, Sebastian began construction on a creamery for making cheese out of the farm’s milk, with the goal of creating more sustainable income for the farm. The von Trapp Farmstead started making cheese in 2009.

Molly Semler grew up in Middlesex, Vermont and returned to the state to follow her passion for making cheese. She started working on the farm, and over the course of making cheese together, she and Sebastian fell in love. (Cheesy, but true!) Sebastian currently runs the farm while Molly operates the creamery.

The Von Trapps are truly a "farmstead" cheese operation—the milk from the cows is being produced in an adjacent building to their cheese making facility, where they make their  award-winning cheeses: Camembert-style Mt. Alice; nutty Savage; unique Mad River Blue, as well as the award-winning Oma, aged by Jasper Hill. 

Over the course of three generations, the family transitioned to a certified organic dairy operation, which is currently working towards producing 100% A2A2 milk. Their measured approach to this change allows each cow to age out of the herd naturally. Currently, the milk is around 80% A2A2, making their creamy yogurt digestible for many lactose intolerant folks. Their happy cows move from field to field, shelter under a canopy, or in the barn, and are milked only once a day, yielding a creamier product (though slightly less of it than 2 milkings per day would provide). Their sweet, creamy organic milk is perfect for premium cheese and yogurt production.

Artisan cheese making on a 50-cow family farm is the family's contribution to improving Vermont's declining dairy economy and working landscape and is part of their mission to show that a small family farm can be economically viable.


Vermont Cheese Eat it if You Can

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At Farmers To You we know our farmers and producers personally. That’s why we can promise to provide fresh, high quality food produced on healthy farms. If you are not satisfied with our products or our service, we’ll provide a complete credit to you.

We know you do not make your food decisions lightly. We are grateful for each purchase you make from Farmers To You that supports our farmers and producer partners that are dedicated to growing nourishing food for your family.

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We sell food grown in a regenerative and sustainable way. Our farmer partners care for your health, and for the land, animals and the environment. The farmers and producers share their precise farming and production practices.

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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.

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Let's Build a Food Community

We are on a mission to build a trustworthy and sustainable food system by connecting farmers and families. We carefully select quality, clean and flavorful foods and commit to a waste-free, safe and regenerative regional food system. Our farm-fresh food comes from the best New England farms. With more than 100 farmers and producers we've got you covered from vegetables, meat and dairy to beverages, home and health. Our farmers take great care with their farming practices to support our communities, the land and your health.