Lee Blackwell and Ruth Richards settled on their land in Cabot, Vermont, in 1983 and have been growing winter storage crops and making lacto-fermented vegetables ever since. Their farm is certified organic, and epitomizes small scale, sustainable, craft production.
Strong values drive their actions on the farm. Lee and Ruth strive to provide nutritious food, to strengthen communities of all types, and to help re-localize agriculture using a minimum of fossil fuels. Though Lee and Ruth grow vegetables on a small plot of just a few acres, they supply us with incredible root vegetables in the long winter and crunchy, tangy sauerkraut and pickles throughout the year. Their lacto-fermented carrots have always been one of our best-sellers!
