Our community of farmers and food makers are at the heart of everything we do. When you join the Intervale Food Hub, you support the amazing people at more than 30 Vermont farms and businesses!
Certified Organic Berries & Specialty Products
Adam's Berry Farm is a thriving community oriented farm that grows delicious certified organic strawberries, blueberries, raspberries and table grapes. For the past 11 seasons, Adam has been farming 10 acres at the Intervale. In the end of 2012, with the help of the Vermont Land Trust, Adam purchased land in East Charlotte. Spring 2013 marked the start of the farms' transition to the new land.
They are local focused and take pride that 90% of their berries are distributed with in a 15 mile radius of the farm through select restaurants, natural food stores and at the Burlington Farmers' Market. Adam's Berry Farm also produces jam, vinegar and popsicles and runs a fun-filled pick your own at the farm.
"We are local-focused and believe in the farm to belly movement."
Visit Adam's Berry Farm for Pick-Your-Own! Located 985 Bingham Brook Road, Charlotte, VT 05445, off of Spear Street. Visit their website for more information. Call ahead for picking conditions and availability: 802-578-9093.
Adam's Berry Farm on Facebook
Sustainably Grown Mushrooms
AH Mushrooms grows shiitake and oyster mushrooms. The mushrooms are grown in an environment with carefully controlled conditions: humidity, temperature, and air quality. Amir provides mushrooms year round to local stores, restaurants, the Intervale Food Hub, and the Burlington Farmers Market. Always a farmer, Amir gained his experience working at and managing one of the world's largest mushroom farms in Europe.
“I love everything about farming and I appreciate being part of the Intervale Food Hub because they show such friendliness towards local farmers and have such appreciation for good products,” said Amir. "I don't grow mushrooms for the money, I do it because it feeds my soul."
Sustainably Produced Honey
BTV, or "Bee Tee Vee," Honey is a 40-year-old beekeeping operation run by Dan Goossen and Bill Mares, specializing in liquid and comb honey collected from the gardens and fields of inner Chittenden County. From the verdant valley of the Winooski River to the busy streets and alleys of Burlington, BTV bees work tirelessly gathering nectar from a host of flower varieties to make this all-natural, unprocessed, delicious and additive free honey. Bill and Dan dare you to find better!
BTV Honey on Facebook
Certified Organic Vegetables & Pesto
Bella Farm is located in Monkton Vermont on 20.11 acres. There, on a beautiful south facing slope, Bella Farm cultivates four acres of vegetables, runs 1 greenhouse and 2 high tunnels. Bella’s primary crops include four varieties of basil and five varieties of garlic, which are used to produce Bella Pesto, an organic, nut-free and dairy-free pesto. Other vegetable crops grown at Bella Farm include salad mix, head lettuce, kale, collards, swiss chard, spinach, tomatoes, squash, cucumbers, peppers, eggplant and culinary herbs. In addition to the Interval Food Hub, Bella Farm sells their vegetables and pesto at the Burlington Farmer’s Market, City Market, Wake Robin, Basin Harbor, and other area restaurants.
Rachel is constantly rewarded by the challenges and learning that farming provides and greatly appreciates the Intervale Food Hub for the valuable service it provides to area farms and consumers. “I like knowing that my vegetables and pesto get commingled with the fine products of other professional and talented growers, and the whole package finds its way into workplaces and schools around Chittenden County.”
Bella Farm on Facebook
Besteyfield Farm provides the Intervale Food Hub with beautiful fresh eggs, raised just down the road. Ben's hens are raised on pasture in warmer months, and in greenhouses during colder months. Their diet is supplemented with lots of fresh food scraps, including fruit and vegetable pulp from Juice Bar VT.
Ben is part of the Intervale Center's Farms Program, or "Farm Incubator", which leases land, equipment, greenhouses, irrigation and storage facilities to small independent farms. The Farms Program removes start-up barriers that typically challenge new farmers, such as access to training, land, capital and markets. Plus, Ben can be part of the awesome Intervale community.
Wondering where the name "Besteyfield" comes from? It's a combination of Ben's and his wife's last names!
Besteyfield Farm & the Traveling Chicken Show on Facebook
Certified Organic Vegetables
Burnt Rock Farm is a certified organic farm situated along the Huntington River. The farm features 7 acres of vegetable production and 5 acres of cover crops. They focus a majority of their attention on winter storage crops like sweet potatoes, potatoes, onions, and winter squash, but they also grow spinach in the summer. Burnt Rock primarily distributes their vegetables through wholesale markets and the Burlington Winter Farmers' Market.
"I appreciate that there exists such a strong community of growers, retailers and customers in this part of the world. It is so rewarding to be engaged in the development of the new food economy."
Burnt Rock Farm on Facebook
Certified Organic Dairy Products, Beans & Grains
Butterworks Farm is owned by Jack and Anne Lazor and their family. The 400 acre farms produces a wide variety of products. Butterworks Farms has 45 Jersey cows, who are born and raised on the farm, without hormones or antibiotics, and eat a wholesome diet of pasture grass and farm-grown grain and hay. Their milk is used to produce yogurt, kefir, buttermilk, heavy cream, and cheese. The family has also been growing diverse grain and hay crops since 1977, even before the farm was started in 1979. They are dedicated to growing oats, corn, wheat, barley, peas, spelt, rye, flax, sunflowers, soy beans, and dry beans in rotation, to feed both people and their cows. They also grow timothy hay, alfalfa, brome, fescue, orchard grass, and clovers to provide a rich, varied diet for their cows.
Butterworks Farm on Facebook
Sustainably Grown Fruit & Specialty Products
Champlain Orchards is 100 year-old family-owned and operated farm located in Shoreham, Vermont. The apple orchard and organic farm have a beautiful view of Lake Champlain toward the Adirondack Mountains. They grow a wide variety of fruit, including raspberries, blackberries, cherries, plums, pears, peaches, and over 40 varieties of apples!
Champlain Orchards is a great place for Pick-Your-Own and shopping in their Farm Market, where they sell a wide range of specialty products including apple sauce, syrups, hard cider, pies, cider donuts and other local Vermont products. Their fruit and specialty products can also be found in many stores in the area.
Visit Champlain Orchards! The orchard is home to a bakery, a cider mill, the farm market, and pick-your-own, and they host special seasonal events. They're located at 3597 VT Route 74 West, Shoreham, VT.
About Champlain Orchards Growing Methods: "Eco Apple Certification is third-party verified by the Integrated Pest Management Institute of North America. The IPM approach features the most eco-sensitive, minimally treated, natural methods possible. For example, instead of extensive spraying, we use wood chips from pruned branches as mulch around the trunks of our trees in order to increase plant health, which in turn helps the trees ward off illness. Damaging pests are managed through the introduction of natural predators, mating disruption, and trapping, rather than pesticides - this ultimately keeps our trees, staff, and you safe."
Champlain Orchards on Facebook
Certified Organic Vegetables
The Intervale, Burlington, VT
Digger's Mirth Collective Farm is located in the Burlington's Intervale. Hillary, Hayden, Elango, Dylan, and S'ra collectively own and manage this 12 acre certified organic farm, which was founded in 1992. As a collective, each partner works to make production and marketing decisions jointly. They grow a variety of vegetables, annual herbs and root crops, specializing in high quality greens. Digger's Mirth sells their produce to Burlington businesses and restaurants, at the Burlington Farmer's Market and from their mobile veggie stand in the streets of the Old North End.
The name Digger's Mirth comes from the Digger movement, which took place in England in the mid-1600s: supporters were striving to create a connection between humans and their natural surroundings, and believed in collective land ownership and farming.
"Producing food for our community is hugely rewarding. Both the Intervale and the Burlington community are incredibly supportive."
Digger's Mirth Veggie Truck on Facebook
Goat Milk Caramel
Fat Toad Farm is a family-owned and operated goat dairy in central Vermont, run by husband and wife team Steve Reid and Judith Irving, and their daughters Calley Hastings and Hannah Reid. They started out hand milking one goat, but now have over 50 goats, some of which are descendants of the very first goat! The goats on Fat Toad Farm graze during the summer months, supplemented by high-quality locally-grown grain and hay, and enjoy foraging walks through the woods each day on the way home from grazing in the pasture.
The family first introduced goats to their homestead, where they grow and preserve vegetables, maintain orchards, and raise animals for meat, as a source of home-grown dairy. When their oldest daughter brought a recipe for Cajeta, or goat’s milk caramel, from Mexico, the family was hooked, and the rest is history!
Visit Fat Toad Farm! The Fat Toad Farm store is open daily from 10 am - 4 pm. The farm is open for guided tours from 10 am - 4 pm on weekends and holidays from February 15th to December 20th.
Fat Toad Farm on Facebook
Certified Organic Goat Cheese
Does’ Leap is an innovative, diversified organic farm specializing in a variety of fresh and aged goat cheeses, kefir, and farm-made, artisanal sausage. At Does' Leap, they take a unique approach to self-reliance and sustainable farm work: plowing, harrowing, spreading manure, logging and haymaking is accomplished with two teams of draft horses. Their goats and livestock are raised outside except in the coldest months, and the farm's lush green mountain location provides plenty of wild forage for them to eat. Does' Leap Farm is one of the few goat dairies in the country that rely on a mixture of pasture and browse (shoots or twigs of shrubs and trees) as the primary feed source for their goats. As a result, their cheeses and meats are of exceptionally high quality and take on the flavor of Vermont’s changing seasons.
"We enjoy producing food that people love and in a way that improves our farm and enriches both our lives and our landscapes."
Does' Leap on Facebook
Certified Organic Vegetables
Hazendale Farm is located in Greensboro, where David Allen and Diana Griffiths grow a full range of certified organic products for their 100 member CSA and busy farm stand. David and Diana first started with a seasonal farm stand, and later expanded their business in 2007 with a large custom building, complete with a walk-in greenhouse. They currently sell their own produce and flowers alongside other Vermont products, including cheeses, breads and baked goods, organic meats, ice cream and much more! In addition to the Intervale Food Hub, Hazendale Farm also supplies their local co-op, Healthy Living, City Market, Michael's on the Hill, and New England Culinary Institute.
"I've always been a farmer; planning, dreaming and planting. It's beautiful. The Intervale Food Hub is a chance to collaborate and cooperate with other farmers. It makes it fun!"
Visit Hazendale Farm! Starting in May: open daily 10 am - 5 pm for annual flowers, hanging baskets and vegetable starts. Starting the last weekend in June: open daily 8 am - 6 pm for fresh produce, baked goods, milk products and daily newspapers. Mid-September to end of October: 10 am - 5 pm. End of October: closed for the season.
Hazendale Farm on Facebook
Grass Fed Beef
South Hero, VT
Health Hero Farm produces 100% grass-fed beef cattle on the Champlain Islands north of Burlington. Our cattle were developed specifically for meat production from grass: British White and Angus/Devon cross. Our pastures and hayfields are certified organic, and our cattle are managed organically. We use humane, low-stress livestock handling practices (à la Temple Grandin) and are one of only seven certified Animal Welfare Approved farms in Vermont . Most of our beef is from cattle born on the farm, nursing for 8 months and grazing with their siblings. We give our cattle the best possible care and enjoy watching them mature to animals that provide nutritious and delicious meat. We think our care and diligence influence the quality of the beef.
Our Managed Intensive Grazing practices mimic how free-roaming herds crossed the landscape hundreds of thousands of years ago – constantly moving to new grass and bunching tightly together from the pressure of predators – the same kind of environment under which grasses and ruminants co-evolved! The completely organic and optimally-beneficial conditions for both grasses and animals increase…
- total forage production and forage quality,
- carbon sequestration,
- topsoil production, and
- water retention and filtration,
… and thereby improve the health of our soils and absolutely minimizes the escape of nutrients into Lake Champlain. Managed intensive grazing also results in exceptionally well-marbled, tender, delicious and nutritious meat because our cattle consume much more fresh and nutrient-dense forage than do most other grass-fed beef cattle. Although we are not required to do so, we utilize government-certified nutrient management practices to ensure that our farm does not pollute adjoining lands, air or waters either today or in the future.
We transport our animals to a USDA-inspected, certified Animal Welfare Approved custom processor for the production of dry-aged, hard-frozen, vacuum-packed packages of our beef.
Our farm is conserved by the South Hero Land Trust and the Vermont Land Trust. We are grateful to be the stewards of this beautiful 180-acre historic “Sawyer Bay Farm”, on the island of South Hero, on the shore of Lake Champlain. We welcome visitors and enjoy sharing our love of cattle and our commitment to caring for the land. Find out more about us at:
Health Hero Island Farm on Facebook
Certified Organic Vegetables
The Intervale, Burlington, VT
The Intervale Community Farm is a thriving, member-owned, Community Supported Agriculture farm located in Burlington's Intervale. ICF started in 1990 (just a year after the Intervale Center was founded) as an independent farm to provide affordable, high quality, organic produce for the Burlington community. Nearly the oldest and largest CSA in Vermont, ICF offers affordable summer and winter shares, featuring flexible crop selections, pick-your-own, and a unique on-farm experience to over 500 members and their families. The Intervale Community Farm is a co-op, so some of their CSA members are also partial owners.
While the Intervale Community Farm currently provide fresh food 9 months out of the year, they are working on The Fourth Season Project with the goal of expanding their farm to include greenhouses and storage, and providing year-round fresh produce.
Intervale Community Farm on Facebook
Broth, Refried Beans, Soup & Sauce
East Montpelier, VT
Joe's Kitchen at Screamin Ridge Farm is inspired by Joe's grandmother’s kitchen in East Randolph VT. His grandmother's kitchen was the gathering place for the family, where a pot of soup made from freshly harvested home-grown ingredients. The home cooking tradition was passed down to Joe, whose background includes French culinary training and sustainable farming. After over 20 years as a chef and restaurant manager, Joe was able to devote his full attention to maintaining his farm in East Montpelier. Sustainability is a priority with Screamin’ Ridge. They follow a biorational approach and run the farm year-round, relying on unheated passive-solar greenhouses, interior row covers, raised beds, and sunny days for winter production.
“My work augments that of other small farms, representing a viable, sustainable model that promotes business diversity, local community, and a hyper local economy. Screamin’ Ridge Farm is proud to be a part of this movement—one really tasty bowl of soup or chef-curated CSA share at a time.”
You can find Screamin’ Ridge Farm produce and soups mainly at the summer and winter Capital City Farmers Markets in Montpelier and through “Joe's CSA.” Their soups and sauces can also be found at the Farmers Market and Hunger Mountain Co-op in Montpelier.
Screamin' Ridge Farm on Facebook
Certified Organic Vegetables, Grass Fed Beef, Pasture-Raised Pork & Chicken
Maple Wind Farm is a 150-acre farm owned by the husband and wife team of Bruce Hennessey and Beth Whiting. Bruce and Beth began their careers in farming after they fell in love with an old, inactive dairy farm with beautiful views on the road where they lived. They focus on a management-intensive grazing strategy for clearing and maintaining pastures and raising livestock. They raise Angus cows, sheep, pigs, broiler chickens, laying hens, and turkeys, and use draft horses to maintain the farm. Animals are rotated throughout the farm’s pastures and primarily feed on grass, which benefits the health of the animals, as well as the health of the land and water surrounding the farm. Two 10kW wind turbines supply about 30% of the farm's energy, earning the "wind" in Maple Wind Farm.
“The quality of life produced from a grass-based operation is excellent. We've learned that a successful operation comes primarily from knowing how to mesh your ruminants with the natural environment. Let the animals do what nature intended them to do!”
Maple Wind Farm on Facebook
Certified Organic Vegetables
Miskell's Premium Organics is a one-half-acre organic greenhouse farm in Charlotte, owned and operated by David and Susan Miskell. David and Susan began farming in 1982 at Shelburne Farms, where they specialized in wholesale organic specialty vegetables. Miskell's Premium Organics focuses on early and late season kale, chard, basil, lettuce and cucumbers. Miskell's fresh leafy greens are a favorite item for Intervale Food Hub members, especially into the cold Winter months and in the early days of Spring!
Raw Milk Cave-Aged Cheese
Mt. Mansfield Creamery is owned by Stan Biasini and Debora Wickart, who began operation in June of 2009. Debora milks around 30 registered Holstein and Brown Swiss cows per day, who produce award-winning milk. Stan is a former chef who is now dedicated on mastering their cheese recipes. Together, they produce raw milk cheeses in a creamery only four miles away from their farm, where cows are rotationally grazed during warmer months, and fed a grain and hay in the winter months. They make small batches of cheese 8 to 12 times per month, and also offer cheese making classes! The Mt. Mansfield Creamery is located in what was once the United Farmers Creamery building, which Stan and Debora renovated, adding a cheese cave in the basement! They take care to brush the cheese rinds so they’re flavorful and edible, using local beer from Rock Art Brewery, and wine pressings from Boyden Winery. They sell their cheese at the Morrisville farmers market year round, and at local specialty markets.
“The Intervale Food Hub was one of our first outlets for our cheese and they have been great friends ever since. They truly care about our business, about local farms and local foods.”
Mt. Mansfield Creamery on Facebook
Certified Organic Vegetables
The Intervale, Burlington, VT
We are a small, organic produce farm located in Burlington's Intervale.
We focus on a handful of high value crops that we enjoy growing: primarily salad greens, tomatoes, and root crops - though there isn’t too much that you won’t find growing here. We manage to keep our costs down due to our low input methods of farming, and we pass the savings on to our chefs and buyers. As a result, our locally grown, organic produce can be found in a large array of restaurants and grocery stores.
Pitchfork Farm on Facebook
Ploughgate Creamery's cultured butter is made from fresh Vermont cream sourced from the St Albans Coop. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. The flavor from the sweet cream shines through, creating an elegant and balanced butter that is among the best we've ever tasted! The butter is made at the historic Bragg Farm, a turn of the century (that's 20th century!) farm that was put into the Vermont Land Trust with the purpose of keeping the land in agriculture. Marisa Mauro, butter maker and entrepreneur behind Ploughgate Creamery, won the right to purchase this land through a competition in which young farmers submit agricultural business plans for the land. Marisa's business plan for her butter business and creamery won out over 13 applicants, and she began producing butter there in 2014.
Ploughgate Creamery on Facebook
Certified Organic Naturally Leavened Bread
Red Hen Baking company was founded by Randy and Liza, who have grown their company to include a cafe to accompany their bakery, supported by over 40 employees! They produce premium quality breads and pastries with traditional methods and carefully selected, high quality ingredients. They strive to minimize their impact on the environment, to support the local growers and producers of their ingredients, and to provide the finest baked goods and service to their community. Red Hen Baking Company bakes and delivers their naturally-leavened bread seven days a week! To learn more about their process and what "naturally-leavened" means, visit their website!
Visit Red Red Hen Baking Company! Their products can be found at their café in Middlesex, as well as select local restaurants and stores, the Waitsfield and Montpelier Farmers’ Markets, and select co-ops and specialty food stores.
Red Hen Baking Company on Facebook
Certified Organic Herbs
Red Wagon Herbs is owned and run by Julie Rubaud. Julie and her crew specialize in flowers plants to beatuify homes and gardens, as well as certified organic fresh herbs and greenhouse greens. Red Wagon plants are grown in greenhouses in both Hinesburg and Charlotte. Julie's products provide fresh, crisp, aromatic additions to our baskets all year long.
"Our plants are grown as simply as possible. We use living soils from Vermont Compost Company, water from our deep well, seeds from the best suppliers (High Mowing Seeds, Johnny's Selected Seeds, Seed Savers Exchange are our main suppliers), lots of fresh air for ventilation, and an army of beneficial insects. Conventional greenhouses strive to create a sterile, sanitized environment. Organic greenhouses such as ours, aim for a clean, balanced ecosystem where good bugs do battle with bad bugs and where disease spores are eradicated by beneficial bacteria."
Red Wagon Plants on Facebook
Certified Organic Berries & Vegetables
River Berry Farm is a family-owned organic fruit and vegetable farm, located along the Lamoille River in Fairfax, Vermont. It is run by farmers David Marchant and Jane Sorensen, with their children Huck and Ada, along with their great crew. River Berry Farm grows 50 acres of organic vegetables, 3 acres of organic strawberries, 1-1/2 acres of organic raspberries, and 18,000 square feet of greenhouse herbs, vegetables, and flowers. They market their products through retail and wholesale markets, as well as their farm stand and CSA.
"We appreciate that the Intervale Food Hub allows us to sell so much of our product locally."
Visit River Berry Farm! Buy produce and flowers at the farm stand, or pick your own berries. The farm stand is open May 1st through Halloween, 8am - 6pm every day, at 191 Goose Pond Road in Fairfax. Pick-your-own is typically open at the end of June and mid-August to September.
Pasture-Raised Eggs & Certified Organic Vegetables
The Rockville Market Farm is a family farm run by husband-and-wife duo Eric and Keenann, in the hills of Starksboro, Vermont. The farm is located on a 108-acre parcel of preserved land, where 25 acres are dedicated to certified organic produce and pastured poultry, pork, and lamb. Rockville Market Farm is also home to a growing flock of hens laying "Eric's Eggs" with the signature tagline, "Poultry in Motion."
Eric first started farming after living in Guatemala as a Peace Corps volunteer. Inspired by the subsistence farming and coffee production he'd seen there, Eric returned to Vermont and started Rockville Market farm at the Intervale in 1995. In 2000, he bought land in Starksboro, just 30 minutes from where he grew up, to expand the farm. They now grow vegetables from "A to Z," especially winter squash, salad greens, and tomatoes. Eric and Keenan believe in transparent agriculture: people deserve to know how the food they eat is produced. You can find their products at many local store and restaurants, at the Burlington Farmer's Market on Saturdays, and at Smorgasburg all the way in Brooklyn, New York!
Rockville Market Farm on Facebook
Farmhouse Cheddar Cheese
Shelburne Farms is a 1400-acre working farm, forest, and nonprofit educational organization. Most of the farmland is rotationally-grazed grass pastures and hay fields. These beautiful rolling hills are home to a herd of 125 purebred Brown Swiss cows- a breed selected for "hardiness, foraging ability, milk quality, longevity and temperament." The cows are milked twice a day in the Shelburne Farms Certified Humane Dairy, and they can produce 50 pounds (about 5-7 gallons) of milk per day for ten months of the year!
Cheesemakers at Shelburne farms have been making artisanal Vermont farmhouse cheddar cheese since 1980. The dairy and cheesemaking "connect people to the origins of their food, strengthens local food systems, and supports the Farm's education programs," teaching people about sustainable farming and working landscapes.
"At Shelburne Farms we believe that soil, plant, animal, environmental and human health are interconnected and that agriculture is the base of a healthy culture and civilization. Our goal is to be a diversified farm that supports a healthy local food system and creates an inspiring learning environment."
Shelburne Farms on Facebook
Certified Organic Maple Syrup
Square Deal Farm is remotely located in Vermont’s North East Kingdom, bordered by an eleven-thousand-acre wildlife preserve. Pure, clean soil and water from their sugarwoods lend to a delicious single-source maple syrup that's rich in "taste of place!"
Certified Organic maple syrup ensures that no chemical additives were used in maple syrup production, and that herbicides and pesticides are not used to manage the sugarwoods. They manage their forest with care for timber, wildlife and maple syrup production.
The farm's organic certification for their syrup represents their commitment to sustainable agriculture. Sugaring is part of their diversified family farm. The family also raises Pinzgauer cattle and pastured pigs, tends bees, grows apples, and harvests their own hay.
Square Deal Farm on Facebook
Sustainably Sourced Wild Alaskan Fish
“Know your fisherman” is the motto of the fisherman-owned and operated business Starbird Fish. Anthony Naples spends part of the year fishing off the coast of Alaska, in the northern waters of the Bering Sea, from Bristol Bay to the Aleutian Islands. Anthony and his crew work long hours in the summer months when wild Alaskan salmon migrate up and down the coast to return to their original spawning grounds. The salmon is caught, immediately chilled, and is processed and frozen within 24 hours to maximize freshness.
Starbird Fish is sourced from one of the world’s most sustainable wild fisheries in the Aleutian Islands. “To see the results of the successful management of this precious resource is one of the most inspiring things I have ever taken part in; it’s a truly amazing experience, year after year, and I’m stoked to be bringing it home to share with you in the form of delicious and nutritious wild salmon!"
Starbird Fish on Facebook
Certified Organic Fruit & Specialty Products
The Farm Between is nestled in the Northern Green Mountains along the Lamoille River in Jeffersonville. John and Nancy are a husband-and-wife team who grow food not only as a business, but as a lifestyle. They work closely with the land and use ecological practices, because they find satisfaction of the physical work and are careful stewards of their land. The Farm Between grows cold hardy organic fruits, including apples, black currants, blueberries, strawberries, raspberries, elderberries, aronia, gooseberries, honeyberries, seaberries, and saskatoons. They also raise honeybees, and grow native pollinator plants to support healthy bee populations.
The Farm Between Syrups can be found at the Burlington Farmer's Market, where they serve them on snow cones as the perfect summer treat. John and Nancy also sell cold-hardy fruit and walnut trees, berry bushes, and native pollinator plants so that they can share the experience of fruit-growing with their neighbors and customers, and to improve bee health and habitats in the community. They're happy to share their organic growing expertise with anyone who needs advice!
The Farm Between on Facebook
Certified Organic Vegetables
Based in Cambridge, the Tisberts bought Valley Dream Farm in 1992 with a mission of honest, hard work, and a passion to be the best stewards of the land where they grow a wide variety of organic vegetables. For the Tisbert family, it was love at first sight when they found their farm and its breathtaking views in the Pleasant Valley. “We had found the farm of our dreams — hence the name "Valley Dream Farm.” Valley Dream is truly a family farm, with two generations actively running it and bringing a diverse array of skills and knowledge to the table.
Check out the Valley Dream Farm archive of recipes, collected for peak-season cooking year round!
Visit Valley Dream Farm! You can find Valley Dream Farm produce at their onsite farm stand, open daily from June through October, from 10am to 6pm. 5901 Pleasant Valley Rd, Cambridge, VT.
Valley Dream Farm on Facebook
Certified Organic Bean Products
Vermont Bean Crafters is a group of friends committed to bringing local and organic fare to their community. All of their products are at least 90% locally grown and organic by weight, and the only distantly-sourced ingredients they use are salt and spices. You can even see their Farm Sources page for a list of their ingredients and where they're grown. Vermont Bean crafter's burgers and other items are all Gluten-Free, Plant-based and Vegan, GMO-free, and made in the Mad River Food Hub's Nut-Free facility. They provide a seasonally-fluctuating menu of bean and vegetable burger varieties, as well as a myriad of week-to-week market-fresh concoctions available exclusively at farmer's markets, and special events.
“We strive to provide delicious and healthy offerings that are preservative-free and filled with nutrients. We accomplish this all while sourcing directly from organic farmers within a 256 mile radius.”
Vermont Bean Crafters on Facebook
Cranberries & Cranberry Products
Vermont Cranberry Company has been growing cranberries in Fletcher, Vermont since 1996. The farm grows about three acres of cranberries in constructed bogs. Vermont Cranberry Company sells fresh cranberries from October till January, frozen cranberries year round, pure cranberry juice year round, and dried cranberries year round. Their cranberries are grown using sustainable and ecological methods.
"We are lucky to live in a state like Vermont where people support locally grown agriculture."
Vermont Cranberry Company on Facebook