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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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Fresh This Week

Shop Just In

We've been here before... swollen rivers, raging brooks and ruined fields. As though we needed a reminder on the anniversary of last year's floods, Mother Nature gave us another little nudge. Fortunately, the devastation to farms looks slightly less than it was last year, but homes, people, pets and the landscape have all suffered terrible damage. Our food system is just one broken part of this malfunctioning world, but it is a place where we can try to make changes and choices that support our beliefs. Eating seasonally, buying local, and recognising the importance of real organic practices are all ways we can make a difference. Thank you for being part of this movement.

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Portable Fuel

Get out and enjoy summer, but remember to pack for your adventures. Healthy snacks will let you enjoy more time paddling, hiking or swimming. A new seasonOWL is here, boasting tropical flavors of mango and cashew. OWL's original and maple pecan are also in stock. We now have the original Garuka bar, which somehow manages to be deliciously chewy and crispy all at the same time, as well as their red walnut energy bar. Trail mix, dried fruit, chocolate peanut butter bar, handfuls of nuts or granola—fuel your fun wisely!

Mango Cashew Energy Bar
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Dress It Up

Too hot and muggy to cook? Lean on carefully crafted vinegars (white or apple balsamic, white wine, red wine), mustards (roasted garlic, smoked onion, horseradish or quince), sweet fresh alliums (garlic, onions, scallions), herbs bunched or dried, or infused salts to make salads or cheese and charcuterie plates that turn into memorable meals. 

White Balsamic
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Refreshing Drinks

Cool off with something icy and fresh. Summer seltzers are back (cucumber mint and pomegranate cherry), as well as kombuchas (concord grape, watermelon hibiscus, jasmint, peachout) and a new maple raspberry vanilla Italian cream soda from Local Sweet. Or fix yourself a big pot of iced tea (lemon laze, cools ya twice or chamomile) and infuse with fresh herbs and peach slices. A bunch of peppermint or spearmint steeped in just-boiled water will also make an incredibly refreshing brew. Jazz your glass up with some mint orange & lemon infused honey or ginger syrup, then sit back and enjoy!

Italian Soda

What's Cooking


easy weeknight: cheesy sloppy joes

get the recipe


Redcurrant & Blueberry Clafoutis

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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

The Farmers Market Delivered

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We Source

We work closely with regional farmers and producers and update our storefront every Friday with the freshest seasonal food. We order only what you want – we’re food waste free, from farm to table.

Our Partners

You Shop

Shop until Midnight each Sunday. No need to check out; your weekly order will be submitted automatically and repeats unless you edit or suspend it. Did we mention there are no subscription fees? Sweet.

Our Products
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We Deliver

Choose home delivery in Eastern Massachusetts, Vermont and NYC, or get your order at one of our neighborhood pickup sites in Greater Boston. So fresh has never been so easy.

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Our Promise

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.

Here is our promise so that you can feel good about your buying decision.

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Our Products

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.

We find the best foods available in New England from more than 100 local farmers and producers. It is hard to find other markets with this breadth of local, fresh and delicious vegetables, meats, cheeses and other foods.

Just In

Our Farmers

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.

Who Are They?
Families • Farmers • Community - Join Us Today

A Farmer's Perspective

Why i started
Why I Started Farmers To You
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Transparency 1
Transparency – Chapter 1: Show Me The Money!
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Transparency 2
Transparency – Chapter 2: Ultra Processed Foods
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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.