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.
Babette's Table is a small, woman-owned European style charcuterie company that handcrafts their products in Waitsfield, Vermont. Their mission is to build community around good food by providing an equitable workplace for their employees, strengthen connections in the local agricultural community, and bring people together around tables where their products are served. They source 100% of their pork from local family farms (Von Trapp Farmstead, Pigasus Meats, Snug Valley Farm, and PT Farm). They know their farmers well and work with them closely. The high quality local pork they provide results in a difference you can taste in their products.
Erika Lynch, Babette's Table’s founder, owner, and salumist, is originally from Kentucky and grew up with a rich tradition of food. She trained in Gascony, France to learn the art of fermentation and curing, and she apprenticed with a master butcher there to hone her skills. Erika and her wife, Julie, who is originally from Vermont, started Babette's Table by selling their products at the Waitsfield farmers' market.
As they have grown, Erika remains dedicated to the ideals she saw embodied in France:
-a commitment to true artisanal processing, where each product is unique
-a dedication to slow processing and curing approaches that develop nuanced flavors
-a deeply collaborative approach with farmers (Babette's Table produces products for many of their partner farms).
