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Basil (Honey Field)
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Honey Field Farm is a 25-acre family farm located in Norwich, Vermont. They grow ten acres of certified organic vegetables to distribute to local and regional partners, and to stock their farm stand. In addition to fresh produce, they also make a wide variety of pickles, relishes, and other farm-sourced specialty products. Eli Hersch and Valerie Woodhouse moved to the Upper Valley in 2019, after running a part-time organic vegetable operation from 2015-2019 in Fairfax, Vermont. They are honored to carry on the tradition of organic farming on Butternut Road, at the former home of Killdeer Farm and Greenhouses.
Honey Field Farm is committed to clean, sustainable, soil-building practices that prioritize health. You can trust their business to:
Rotate crops each season
Allow land to rest for a season before going back into production
Organically manage their fields, keeping harmful chemicals out of your food, soil, and waterways.
Utilize integrated pest management
Test their soil and water annually to ensure their practices are meeting their goals
Follow a published food safety plan to ensure all veggies coming out of their wash station are clean and safe for your family
Honey Field Farm on Facebook
Keep basil fresh by trimming the stems and lower leaves, and placing in a jar with a small amount of water. Change water every few days, and store outside of fridge. Basil is best if enjoyed within 5-7 days. For longer-term storage, process into pesto and freeze for later use.