Peak summer produce is cascading in, making flavorful meals even easier to whip up. Take advantage of the fine weather and a warm grill to blister, char or slow roast veggies that can be frozen and saved for winter. Pickling, preserving and fermenting projects are not just satisfying now, but can brighten even the gray, chill days of January. Plan ahead and treat yourself to great food not just for this week, but for the months to come—you'll be glad you did!
The magical thing about fresh corn is that it never ever gets boring. Even if your teeth need a break from eating it straight from the cob, adding those sweet, juicy, creamy kernels to any dish is a summertime win. Need another way to get your corn fix? Try DelSur's limited edition sweet & spicy corn empanadas, their newest seasonal special.
A fresh trio of Lazy Lady treats arrived this week—Sweet Emotions, Nasty Goat, and A Goat Kiss. In the words of the late, great, artisanal cheese pioneer Anne Saxelby: "Laini's love of her goats is what sets her apart from other farmers. All farmers have a fondness for their animals, but to Laini, they're family. She knows all the best breeders in the country and seeks out the best genetic lines to introduce to her closed herd. The goats are the Lazy ones on the farm according to Laini, and she's absolutely right. While her goats luxuriate in lush pastures or listen to Vermont Public Radio in the barn, Laini flies about like a whirling dervish, doing chores, making cheese, aging it, packaging it up for farmers markets, and then selling it herself at those same markets. Laini Fondiller and Lazy Lady Farm are American cheesemaking icons."
Nothing like the arrival of peppers to tell us summer is in full swing. This week we have banana, shishito, jalapeno, and sweet green & purple peppers all available. Blister some in a hot skillet or on the grill, and you have a wonderful appetizer. Add sausages, buns, mustard and kraut for a dinner that is as satisfying as it is simple; fresh food bursting with flavor doesn't take much effort to enjoy.
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.
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.
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.
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.
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.
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.
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.
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.
