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locally grown

guide
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Area farmers bring you their bounty at the Rutland Downtown Farmers’ Market
WWW.RUTLANDFARMANDFOOD.ORG
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any people don’t buy into the local food movement because
they say that local food is “elitist.” Yet some of the world’s
greatest cuisines—Chinese, Italian, country French, Indian—
have their roots among people who had the least to work with:
peasants. What can we learn from peasant cultures that can
help us eat both economically and locally at the same time?
Here are six “peasant food principles” to keep in mind as you
increase the local food in your diet year round.
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The most tender and most expensive cuts of meat on a pig, or
any animal for that matter, comes from the animal’s least used
muscles, which tend to be on the upper parts of the animal or
“high on the hog.” Meat from the active leg portions of animals
(chicken thighs and legs, pork shoulder and ham, beef brisket
and chuck roasts) is tougher and usually cannot just be thrown
on the grill and served medium rare.
Bought from local farmers, these “peasant cuts” can be less
than half the cost of the more “desirable” cuts and are actually
more flavorful. Cook them low and slow in braises, soups, stews
and slow roasts for affordable meals that are rich, satisfying,
and deliciously filling. These types of dishes also lend them-
selves to being made in advance and reheated or can be pre-
pared in a slow cooker, making them a convenient meal for the
cook on the go.
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It’s estimated that Americans waste 25% or more of the food
that we bring into our homes. Peasants can’t afford to waste
food and know tricks for using up every little scrap of food in
their kitchen. Localvores can do the same and bring their food
waste to zero while preparing delicious “free meals” with left-
over items that would otherwise end up in the garbage. Ends
of bread can go into the “leftover bread” bag in the freezer and
someday become stuffing, bread pudding, a breakfast strata,
or bread crumbs. A leftover piece of ham from Sunday’s dinner,
barely enough for one sandwich, can become a meal of hash
by sautéing the diced ham with potatoes, onions, and other
root veggies and serving it topped with fried eggs. Other great
“free food” dishes to make with leftovers are frittatas or quiche,
shepherd’s pie, meat pies, omelets, fried rice, sandwiches and
wraps, casseroles and pasta dishes.
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There is no special formula to the ingredients found in most
recipes. Recipes are merely a list of ingredients that another
person put together. Don’t become a slave to the ingredient
list. Peasants know how to work with what they have because
they have no other option. Some common substitutions include
using local whole wheat flour in place of white all-purpose flour,
local vinegar in place of lemon juice, substituting yogurt and a
little milk for buttermilk, kale for spinach, or maple sugar for
brown sugar.
The next time you are ready to cook something and realize you
are missing an ingredient, ask yourself, “What would a peasant
do?” Since the answer to that question would not be “run out
to the store,” learn to make do with what you have and what is
locally available.
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Costing around $2 a pound, locally grown dry beans are a bar-
gain and an excellent protein source. Peasant cultures around
the world make beans and rice the foundation of their diet.
While rice isn’t local, it can be easily localized by replacing it
with wheat berries. Instead of relatively expensive and non-lo-
cal canned beans, make your own by cooking up large batches
of locally-grown dried beans and freezing them in two-cup por-
tions in zipper bags with some of their cooking liquid; they will
be ready to go when needed.
Eggs are another protein bargain. Even farm fresh eggs from
free-range local chickens are a bargain protein at less than $1
for a two egg serving.
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Peasants grow much of their own food or trade with neighbors
for what they don’t grow themselves. While we all want to sup-
port our farmers, you can lower your local food bill by supple-
menting what you purchase from local farms with food that you
grow yourself.
Tomatoes are a great place to start. And, if you can or freeze
tomatoes for the winter, it will save you a lot of money down
the road. Growing a mesclun salad mix is another easy home
crop that can deliver salads throughout the summer for pennies
a serving.
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Even today, many peasants throughout the world do not have
refrigeration or freezers. Luckily, most of us have access to
these modern day conveniences. Energy Star rated freezers
are surprisingly inexpensive and easily earn their keep in the
first season. Follow instructions (found on many websites) for
how to properly freeze fruits and vegetables and start putting a
little produce away each week during the summer. By the end
of November, your freezer will be stuffed full of fruits and veg-
gies.
This article is based on a longer piece that Robin wrote for the spring
2009 issue of Vermont’s Local Banquet.
Robin McDermott lives with her husband, Ray, in Waitsfield, where
they grow much of their own food. Robin is a co–founder of the Mad
River Valley Localvore Project, serves on the board of the Vermont
Fresh Network, and is a passionate home cook.
APPURÞAaL8
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This Locally Grown Guide was
produced by the Rutland Area
Farm & Food Link. This Guide
is not an endorsement of any
of the individual business
listed.
Please accept our apologies
for any inadvertent errors in
this publication and please
alert us so we can make next
year’s edition even better!
Listing in Next Year’s Guide
The Locally Grown Guide is
published annually each June.
Farms, farmstands, restaurants,
bakeries, inns, specialty food
processors and other businesses
with a clear connection to
agricultural products grown in the
Rutland Region are encouraged to
list. Call 802-417-7331 or email
india@rutlandfarmandfood.org to
be included.
Submitting Stories
Are there exciting projects and
stories about local agriculture that
should be included in next year’s
Guide? Let us know by calling
802-417-7331 or emailing india@
rutlandfarmandfood.org.
Sharing Photos
Do you have photographs depicting
local farms and food production
in the Rutland Region? We would
love to include them in next year’s
Guide. Email high resolution
photographs with captions to
india@rutlandfarmandfood.org.
2009 Photo Credits
Photos were generously submitted
by farmers and those directly
participating in profiled projects.
Cover photograph taken by Paul
Dahm.
Thank you!
2
Supporting Local Farms, Fresh Food, Healthy Communities
cONTENT$
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Take in the sights, sounds and smells of one of the 17 farmers’ markets in •
our region (p 6)
Pick-your-own fruits and vegetables at area farms, stocking up with enough •
to freeze for the winter (p 7)
Invest in a farm - buy a share in a Community Supported Agriculture (CSA) •
farm and receive a box of fresh produce each week (pg 7)
Eat for your health and support local farms in the process (p 14) •
Grow an Extra Row and help a community member in need (pg 15) •
Grow a Garden - no matter the size - understanding the process from seed •
to fruit is eye-opening and nutritious (pg 16)
Preserve the summer harvest for winter sustenance (pg 18) •
Become a “Localvore,” (someone who is committed to eating foods grown, •
produced or raised within a 100-mile radius of where they live)
Ask for local products when shopping, dining out or meeting with your •
child’s school officials
Welcome to the 2009 Locally Grown Guide, your road map to exploring the region’s
food system. In the Rutland Region of Vermont, we are blessed with an abundance
and diversity of farms and vibrant locally-owned businesses. The Rutland Area
Farm and Food Link (RAFFL) is proud to publish this annual guide for you, our
community.
“Bill and Lou”, Cerridwen Farm, Green Mountain College
Rutland Area Farm & Food Link
4 RAFFL’s Projects and Activities
Local Food Finder
5 What’s in season, where can I find a
specific product?
6 Farmers’ Markets
7 Farms of the Region
11 Value-Added Food Processors
12 Retailers
13 Restaurants and Inns
Get Involved!
14 Feeling Good about Eating Well
15 Health & Wellness in our Communities
16 Starting your Own Garden
17 Involving Kids in Local Food
18 Preserving the Bounty
19 Thank You!
Back Cover Farm and Business Map
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WWW.RUTLANDFARMANDFOOD.ORG
The Locally Grown Guide is a service of
the Rutland Area Farm and Food Link.
This and other RAFFL projects are
generously supported by the Vermont
Community Foundation, including
the Successful Communities Fund,
Johnson Family Foundation Fund, Hills
and Hollows Fund and the New Castle
Fund; High Meadows Foundation;
Ben & Jerry’s Foundation; Vermont
Community Development Program; as
well as many individual donors.
Rutland Area Farm & Food Link
P.O. Box 561
East Poultney, Vermont 05741
802.417.7331
www.rutlandfarmandfood.org
rutlandfarmandfood@gmail.com
Staff
Tara Kelly, Executive Director
India Burnett Farmer, Program Director
Board of Directors
Philip Ackerman-Leist, Vice-President
Julie Barber
Greg Cox, President
Dennis Duhaime
Lani Duke
Steve Eddy
David Horgan
Mike Horner
Wendy Leffel, Treasurer
Heather McDermott
Jon Place
Marli Rupe
Julie Sperling
Carol Tashie
Eleanor Tison, Secretary
Organizational Partners
Green Mountain College
Rutland Natural Food Market: The Co-op
Vermont Farmers Market
Rutland Regional Planning Commission
Rutland Redevelopment Authority
UVM Center for Sustainable Agriculture
VT Foodbank -
Salvation Farms Gleaning Program
Vermont Agency of Agriculture
VT Food Education Every Day
Rutland Regional Medical Center
Rutland Area Visiting Nurses & Hospice
Castleton Community Center
Poultney-Mettowee Natural Resources
Conservation District
Locally Grown Guide Contributors
Derek Christianson
Bill Clark
Paul Dahm
Lani Duke
Wendy Leffel
Robin McDermott
Jon Place
Julie Sperling
Ron Steffens
Carol Tashie
Eleanor Tison
Vermont Acheivement Center students
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utland Area Farm and Food Link (RAFFL) is strengthening vibrant, self-reliant communities
by creating economic and environmental sustainability within our regional food system.
Our goal is to increase access to local foods by facilitating new markets, delivery systems,
and processing infrastructure while seeding the region with new farmers. We are working to
capture more of the food dollars in our region so that farms are economically successful and
our communities are vital and healthy. Our goal is for all area residents to have convenient,
affordable access to nutritious and fresh locally-grown food.
As a grassroots organization formed in 2004, our programs and services are linked to the diverse range of farmers, residents and organizations
that have been directly involved in our formation and growth. Working at a regional scale allows RAFFL to maintain direct relationships with our
supporters, partners and collaborators, crafting our programs based on the engagement of our communities.
The cUmmUHt¥v FARm & AcRtcUL¥URAL R8$UURc8 c8H¥8R will be a land-based
business incubator where new farmers can hone agricultural skills and test the viability
and feasibility of their start-up endeavors. The Center will allow new farmers to focus
on building their markets and distribution systems, developing a strong business plan,
and determining efficient and effective growing techniques. This will ensure that when
they do make the transition from the incubator farm to a farm of their own, they will
be investing in an economically viable, pre-existing business. Beyond a space for
new farmers, this Center will also serve as a research and learning space to cultivate
innovative agricultural and marketing strategies; a center for agricultural services and
support available to farmers throughout the region; and a gathering space for talks,
workshops, entertainment, feasting, and other events that help build community around
the topic of agriculture and its heritage in our region. We continue to search for 100+
acres of farmland upon which to locate the Center. Contact us if you know of just the
right spot to locate this important project.
WURRÞLAc8 PARm-$HAR8 Þ8Ltv8Rv ÞRUcRAm is a partnership between the Rutland
Regional Medical Center Wellness Program, the Rutland Area Visiting Nurses and
Hospice and RAFFL. Local farms are now delivering Community Supported Agriculture
(CSA) shares to 65 employees this summer. Employees support local farms in the early
spring by buying a farm “share”, and in return receive on-site delivery of nutritious,
fresh-picked local produce weekly throughout the summer and fall. Contact us to start
a CSA delivery program at your workplace!
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“dRUw AH Ex¥RA RUw” this season. Farmers and home gardners in the Rutland
Region have pledged to grow a little extra food for community members in need. The
produce will be collected at area Farmers’ Markets and distributed to the Rutland County
Womens’ Shelter, BROC and more. This effort is a partnership between RAFFL, the
Vermont Foodbank - Salvation Farms Gleaning Program and local farms.
AHHUAL FARm8R$’ dA¥H8RtHc, a partnership with Green Mountain College, serves the
needs of the region’s farmers through a yearly discussion of relevant agricultural issues.
These gatherings guide RAFFL’s work and serve as a networking opportunity among
farmers, buyers and agricultural service providers in our region.
The dR88H mUUH¥AtH FUUÞ HUa will provide food processing, storage and distribution
facilities for farmers and value-added producers in the southwest corner of Vermont.
The infrastructure components provided by the Hub will allow locally-grown food to be
processed and packaged to meet the demand of local schools and other institutions.
The Hub will provide farmers a fair-trade price for their raw product while making the
lightly processed product available in the quantity, consistent format and streamlined
procurement system demanded by large food services. In 2008, Rutland City was
awarded a $18,000 Vermont Community Development Block Grant to pay for business
planning to support this project. Business plan completion is scheduled for this summer.
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BEETS
BROCCOLI
CABBAGE
CARROTS
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CELERY
CORN
CUCUMBER
DRY BEANS
EGGPLANT
GREEN BEANS
LETTUCE
ONIONS
PEAS
PEPPERS
POTATOES
PUMPKINS
RADISHES
SPINACH
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The farms and businesses in this Guide produce a wide array of
agricultural products. The items listed below are only some of
them! If you are looking for something in particular, use this
index to identify which farms and businesses offer it, then refer
to their detailed listing (p 7-13) for specific information. Index
#’s correspond to listing #’s.
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During “harvest”, products are being picked fresh from the fields. Long after
harvest, you’ll still find lots of locally-grown food “available” for purchase
because it stores so well.
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Apples 20, 29, 42, 45, 55, 72
Asparagus 56, 65, 66
Baked Goods 20, 29, 55, 58, 65, 66, 72, 83, 86, 88
Bedding Plants 23, 25, 29, 30, 35,
36, 40, 43, 44, 45, 52, 55, 58, 59, 60, 64, 65, 66, 67, 68, 70, 72,
74, 78, 79, 83
Beans (dried) 30, 44, 60, 78
Beef 25, 33, 35, 40, 43, 48, 50, 52, 56, 61, 66, 68, 6970, 77, 86
Blackberries 29, 30, 44, 64
Blueberries 30, 42, 43, 45, 58, 65, 66, 70, 72
Corn 23, 25, 27, 30, 38, 40, 43, 45, 49, 52, 58, 60, 64, 65, 66, 70,
78, 79
Cheese 22, 31, 32, 100
Cherries 42, 65
Christmas Trees 62, 70
Cider (hard) 42
Cider (sweet) 29, 42, 55, 100
Cut Flowers 25, 29, 58, 60, 64, 65, 68, 72, 78, 79
Eggs 19, 22, 23, 33, 35, 37, 40, 43, 44, 48, 49, 52, 56, 57, 60, 64,
66, 68, 70, 78
Goat Meat 22, 35, 66
Grain 83
Hay 35, 40, 43, 52, 64, 66, 67, 72, 78, 79, 83
Herbs (culinary) 23, 25, 29, 36, 43, 44, 45, 60, 64, 66, 67, 68,
75, 78, 79, 83
Herbs (medicinal) 29, 60, 66, 79
Honey 29, 44, 52, 53, 66, 83
Jam & Jellies 23, 29, 65, 66, 78, 79, 82, 83, 84, 100
Lamb 29, 52, 54, 56, 70
Lumber / Firewood 33, 50, 52, 61, 66, 69, 70
Maple Products 21, 26, 29, 39, 40, 47, 52, 56, 57, 60, 63, 70, 73,
78, 81, 83
Melons 20, 23, 29, 34, 43, 44, 49, 52, 56, 58, 59, 78, 79
Milk 19, 27, 28, 35, 38, 48, 57, 63
Nursery Crops 59, 79
Pickles 23, 29, 65, 66, 78, 79, 82, 84
Plums 29, 42, 65
Pork 22, 23, 25, 29, 33, 43, 50, 52, 56, 61, 64, 68, 70
Potatoes 23, 25, 28, 29, 30, 34, 36, 41, 43, 44, 45, 49, 52, 56,
58, 60, 63, 64, 65, 66, 68, 70, 72, 79
Poultry 23, 33, 35, 37, 49, 52, 54, 61, 64, 66, 68, 70
Pumpkins 20, 23, 25, 27, 28, 29, 30, 36, 39, 40, 43, 45, 49, 56,
60, 64, 65, 66, 68, 70, 78, 79
Raspberries 29, 30, 42, 44, 45, 58, 65, 66, 70, 72, 79
Salsa 23, 29, 65, 66, 78, 84
Salad Greens 23, 25, 28, 29, 30, 36, 43, 44, 45, 49, 52, 56, 60,
65, 66, 68, 70, 72, 75, 78, 79
Seeds 79
Strawberries 44, 45, 58, 72, 79, 83
Tomatoes 20, 23, 25, 28, 29, 30, 34,
35, 36, 37, 38, 43, 44, 45, 49, 52, 56,
58, 60, 64, 65, 66, 68, 70, 72, 76, 78,
79, 83
Vegetables 20, 23, 25, 27, 28, 29,
30, 35, 36, 37, 38, 39, 40, 41, 43, 44,
45, 49, 52, 56, 58, 60, 63, 64, 65, 66,
68, 70, 72, 74, 75, 76, 78, 79, 82, 83
Wool and Animal Fiber 40, 46, 51,
52, 54, 56, 70, 71, 80
Yogurt 100
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CSA Shares 23, 28, 29, 34, 44, 56,
64, 68, 70, 72, 79, 83
Education Programs (kids) 28,
54, 56, 57, 66, 68
Farm Tours (by appointment) 22,
25, 28, 29, 34, 35, 37, 39, 40, 42, 44,
46, 47, 50, 53, 55, 56, 57, 68, 71, 77,
78, 79, 80, 86
Hay/Sleigh Rides 40, 42, 56, 57
Livestock Breeding 32, 35, 53, 54,
71, 80, 86
Overnight Farm Stays 35, 56, 69,
86, 40, 66
Pick-Your-Own 23, 29, 40, 42, 55,
58, 62, 63, 65, 66, 78, 79
School Groups (by appointment)
22, 23, 26, 28, 29, 35, 36, 39, 40, 42,
53, 55, 56, 57, 71, 78, 79, 86
Wholesale 22, 23, 29, 32, 45, 54, 68, 75, 76
The Basics of
a CSA Share:
A Community Supported
Agriculture (CSA) farm
is one where members
purchase a share of the
harvest and join in the
risks and benefits of the
season. Pre-payment of
the share makes it easier
for the farmer to pay for
supplies in the spring.
Typically, a share will
consist of a weekly box
of vegetables picked up
at the farm or satellite
drop-off locations around
the region. Farms in
our area are expanding
beyond veggies to offer
fruit, eggs, meat and
other farm products.
Additionally, many farms
now offer winter shares
that extend the time
period customers receive
weekly boxes of food.
°
WWW.RUTLANDFARMANDFOOD.ORG
The hustle and bustle of
a farmers’ market offers
a festive weekly shopping
experience. Farmers’
markets bring together
growers, food processors
and other artisans to
provide you with a wealth of
food and product choices.
You can shop for the best
price, seek out speciality
or heirloom crop varieties
and take advantage of
the expertise of farmers.
Cooking tips, side dish
suggestions and serving
advice are all available for
the asking from the folks
who grow your food.
Brandon Farmers’ Market • 6
Fridays, 9am to 2pm, Central Park
Runs Memorial Day weekend to Columbus Day
weekend. Fresh veggies, hand knit wool and mohair,
jewelry, crafts, paintings, VT maple syrup, honey,
home baked goods, jams and jellies, fresh and dried
flowers. Market Manager: Wendy Cijka, 802-273-2655.
Castleton Farmers’ Market • 7
Thursdays, 3:30pm to 6:30pm
Main Street, next to Citizens Bank
Visit the Market beginning June 18 thru October 15.
Market Manager: Kris Jacoby, 802-468-5805.
Fair Haven Farmers’ Market • 8
Fridays, 3pm to 6pm, South end Fair Haven Park
Offering a wide variety of local and Vermont products,
free kids events or crafts! Other family events
at least twice a month. Average of 10+ vendors.
Market is the first Friday in June thru the last Friday
in October.
Market Manager: Sherry Smith, 518-282-9781.
Mount Holly Farmers' Market • 9
Sundays, 12pm to 3pm, Belmont Village Green
Market runs May 24 thru Oct. 4.
Market Managers: Stephanie Smith/Millicent Johnson,
802-259-2322/802-259-2386.
Poultney Farmers’ Market • 10
Thursdays, 9am to 2pm, Main Street
www.vermontfarmersmarket.com
A small, diverse market in downtown Poultney where
you can find fresh veggies, fruits, baked goods,
maple syrup, meats, crafts and more! The Market
runs June 25 thru October 8th.
Market Manager: Kris Jacoby, 802-468-5805.
Rutland Downtown Farmers’ Market • 11
Saturdays, 9am to 2pm, Tuesdays, 3pm to 6pm
Depot Park, downtown Rutland
www.vtfarmersmarket.org,
www.rutlandcountyfarmersmarket.org
This market hosts over 80 vendors this year! Managed
jointly by the Rutland County Farmers Market and
the Vermont Farmers Market, it is one of the state’s
largest and most diverse markets. Runs May 9th thru
October 31st. Depot Park blossoms with tents and
canopies of all colors, shading a vast array of locally
grown produce, Vermont maple syrup, locally raised
eggs & meats, Vermont artisan cheeses, salsas and
relishes crafted from backyard gardens, freshly
baked breads, pies and other baked treats and local
crafters. The Vermont Farmers Market occupies
the northern end of Depot Park. Market Manager:
Pat Carbonell, 802-558-2137. The Rutland County
Farmers’ Market occupies the southern end of Depot
Park. Market Manager: Judy Dark, 802-773-4813.
Rutland Winter Farmers' Market • 12
Saturdays, 10am to 2pm
77 Wales Street, Rutland (enter thru the Co-op)
www.vtfarmersmarket.org
Continue eating locally thru the winter months.
Over 35 vendors offer greens and storage veggies,
meats, cheeses, sweeteners, apples, wine and much
more. This market continuously operates 52 weeks
a year, moving indoors from Depot Park (see #11) on
November 7th and continuing thru May 8th. Market
Manager: Greg Cox, 802-438-9803.
Wells Village Farmers' Market • 13
Saturdays, 9am to 1pm
Wells Country Store, Wells Four Corners, Rte. 30
Market begins May 23 and runs thru October 10.
Manager: Helen Wood, 802-325-3478.
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farmers’ market #’s correspond to the map on the back cover
Middlebury Farmers' Market • 1
Wednesdays and Saturdays, 9am to 12:30pm
Middlebury Marble Works, south end near falls
Saturday Markets begin May 9th and continue thru
October 31st. Wednesday Markets begin in June.
The market accepts EBT and debit cards. Market
Manager: Pam Taylor, 802-388-0178.
Orwell Village Farmers' Market • 2
Fridays, 3pm to 6pm
Village Green on Route 73
Runs June 19th thru October 2nd.
Market Manager: Andrea Ochs, 802-948-2670.
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Dorset Farmers’ Market • 3
Sundays, 10am to 2pm, H.N. Williams Hardware
Store, Route 30, www.dorsetfarmersmarket.com A
lively community gathering place to purchase local
goods, eat local food, enjoy local musicians; all while
enjoying summer in Vermont with good friends and
family. Market runs May 24th thru October 11th.
Market Manager: Nicole Henry, 518-222-1149.
Manchester Farmers’ Market • 4
Thursdays, 3pm to 6pm,
Dana Thompson Rec Center, Route 30 West
Grocery shopping has never been this fun! Enjoy an
afternoon outdoors with local musicians, prepared
foods and art farm for the kids. Over 25 vendors
bringing the freshest veggies, fruits, eggs, meats,
cheeses, flowers, and preserved goods. Market runs
June 4th thru October 8th.
Market Manager: Nicole Henry, 518-222-1149.
West River Farmers' Market • 5
Saturdays, 9am to 1pm
Londerry, at the blinking light
Market runs May 23rd thru October 10th.
Market Manager: Nicole Henry, 518-222-1149.
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Granville Farmers' Market • 14
Mondays, 2 to 5 PM
downtown - old railroad station.
Market runs first Monday of June thru late October.
Market Manager: Bob Anderson, 518-854-3750.
Greenwich Farmers' Market • 15
Thursdays, 2 to 5:30pm
Former IGA parking lot Rte 29
Market runs first Thursday of June thru late October.
Market Manager: Bob Anderson, 518-854-3750.
Salem Village Farmers' Market • 16
Saturdays, 10an to 1pm
Salem Village Park on Route 22
Market runs May 23rd thru late October. Market
Manager: Bob Anderson, 518-854-3750.
Whitehall Farmers' Market • 17
Tuesdays, 1pm to 4pm
Boulevard Park, across from canal
Market runs first Tuesday of June thru late October.
Market Manager: Bob Anderson, 518-854-3750.
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Use these listings
and the map on the
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the Region’s farmers’
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Supporting Local Farms, Fresh Food, Healthy Communities
3-D Hill Farm • 19
190 Dudley Rd, Middletown Springs • 802-235-9333
3-D Hill Farm is a small multi-dimensional family
farm. We have milk from our Linebacks and multi-
color eggs from our happy hens. Cat and I hope to
be adding other fresh products.
Apple Hill Farm • 20
Jct Rte 103 & Rte 7B, N. Clarendon • 802-438-5068
We grow a wide variety of quality apples and
vegetables. Harvest of crisp, tasty apples our own
sweet corn, tomatoes and other seasonal vegetables
begins in late July. Delicious apple pies. Highest quality
produce at a competitive price.
Baird Farm • 21
65 West Road, N. Chittenden • 802-483-2963
www.bairdfarm.com
Maple sugaring has been a family tradition on our
scenic hillside farm for four generations. We also
raise about one hundred dairy heifers on our 500
acre working farm. We welcome you to our gift shop
in our 1840 farmhouse. It is open year round, seven
days a week, from 8am to 5pm. All grades of maple
syrup and other maple products are also always
available by mail order.
Blue Ledge Farm • 22
2001 Old Jerusalem Rd, Leicester • 802-247-0095
www.blueledgefarm.com
Blue Ledge Farm is a first-generation family farm
producing award-winning, handmade artisanal goat
cheeses from the milk of 120 goats. We pasture our
animals on grass and browse from April to November,
producing a cheese which is authentic and delicious.
We produce five types of goat cheese: Fresh Chevre,
Crottina, Lake’s Edge (mold-ripened), La Luna and
Riley’s Coat (raw milk, aged over 3 months). Our
farm also produces pork and goat’s meat, as well
as eggs. Farmstand open Tues, Fri and Sat, 9am to
3pm.
Boardman Hill Farm • 23
399 West Street, Rutland • 802-438-9803
Bedding plants, vegetable starts and hanging baskets
in spring, organically grown fruits and vegetables
from our farm in the summer and our own pork,
chickens and turkey throughout the year. Cut-
your-own flower bouquets from our garden beds.
Also available are our own jams, jellies, salsas and
preserves. In addition to our own farm products,
Vermont cheeses and other products, christmas
trees, wreaths and garlands available in season. 7
days a week, 9am - 6pm.
Brookside Stock Farm • 24
183 Rte 22A, Orwell • 802-948-2211
Meat and veggies.
Brown Boar Farm • 25
55 Lamb Hill Rd, Wells • 802-325-2461
www.brownboarfarm.com
Brown Boar Farm is a family-owned and operated
business committed to producing wholesome,
naturally raised food in an environmentally friendly
way. We have taken a “whole farm” approach by
raising heritage pork, beef and heirloom vegetables,
offering consumers and fine restaurants a delicious
alternative to commercial farm products.
Bushee Family Maple Farm • 26
232 Quarry Hill Rd, Danby • 802-293-5037
www.vermontmaplesweets.com
We produce a range of maple products including
maple syrup, maple cream, maple candy and Indian
sugar. All products are available by stopping by the
sugar house (please call first) or by mail order over
our website. Anyone interested in learning aboutthe
process of turning sap into syrup is encouraged to
stop by.
Carabeau Family Farmstand • 27
59A East Rd, Tinmouth • 802-446-3123
Our farmstand is open August thru October. Our
blue-ribbon sweet corn is picked daily during the
season. Ask about our freezer specials. In the fall,
we offer many varieties of winter squash, pumpkins,
corn stalks and ornamentals.
Cerridwen Farm • 28
Green Mountain College, Poultney • 802-287-8277
www.greenmtn.edu/farm_food
We educate students and the greater community
about ecological design in agricultural systems. We
sell to our CSA members, at the Poultney Farmers’
Market and to Chartwells Dining Service at GMC.
Students also manage a variety of livestock, including
our oxen, Bill and Lou.
Champlain Orchards • 29
3955 Rte 74 W, Shoreham • 802-897-2777
www.champlainorchards.com
At Champlain Orchards you can enjoy the views of
Lake Champlain over a picnic while picking your own
apples, raspberries and more. You can also visit our
Farm Market for apples, apple butter, cider, local
products, fresh baked apple pies made from scratch
in our bakery, organic vegetables and more.
Clark Farm & Maple Country Kitchen • 30
1647 Tadmer Rd, Pawlet • 802-325-3203
We grow and produce pretty exclusively for our 32
year old farmers’ market business which is primarily
in Rutland and Poultney, VT. We try to have early
season and extended season crops as well as main
season crops. Expect to have more winter crops. A
wide range of maple syrup, maple sugar, extended
maple products and mail order.
Consider Bardwell Farm • 31
1333 Rte 153, W. Pawlet • 802-645-9928
www.considerbardwellfarm.com
Consider Bardwell Farm was the first cheese-making
co-op in Vermont (founded 1864). A century later,
the farm and its traditions are being revitalized.
We hand-make our raw goats’ milk and cows’ milk
cheeses in small batches of only the purest, natural
ingredients. Our pasture-raised animals produce the
sweetest milk and the tastiest cheeses. Consider
Bardwell Farm is the only commercial cheesemaking
farm in Rutland County. Farmstand open weekends
from 12pm to 4pm.
Crawford Family Farm • 32
165 Sawyer Needham Rd, Whiting • 802-623-6600
www.crawfordfamilyfarm.com
On the dairy farm where we grew up Sherry, Cindy
and Jim Crawford milk 50 registered Ayrshire cows
and make raw milk farmstead cheese. Vermont Ayr,
a natural rind alpine style semi-hard cheese, and
Lemon F’Ayr, a waxed mild gouda-type cheese are
made in small handmade batches. Sherry and Julie
Danyew make the cheese while Cindy and Jim tend
to the cows. Cheeses are available at local stores,
farmers markets and at the farm (call ahead or by
chance).
Davis Hogs & Dirt • 33
280 Sugarbush Ln, W. Rutland • 802-779-5625
We raise and sell 100% grain fed, happy, healthy
swine. We have chops, roasts, bacon, hams and 10
flavors of sausage in both bulk and links (Sweet, Hot,
Garlic & Herb, Chirizo, Maple, Breakfast, Chinese,
Andoulli, Fresh Polish and our # 1 seller, Smoked
Polish Kielbasa). We have piglets, roaster and freezer
hogs, and turkeys upon request. We also do pig
roasts for parties, family reunions and weddings.
Farm stand open by appointment.
Dutchess Farm • 34
87 North Rd, Castleton • 802-468-5893
We have been growing fresh vegetables since 1986.
We market our very diverse, fresh and nutritious
produce primarily through our CSA share program and
the Rutland Farmers’ Market. We have always relied
only on organic inputs and sustainable practices such
as cover cropping to maintain soil and plant health.
Falkenbury Farm • 35
1520 Park Hill Rd, Benson • 802-537-2979
www.falkenburyfarm.com
Falkenbury Farm is a great place to enjoy a peaceful
visit to the country. Get raw milk, fresh eggs, rabbit
or just drop by to say “hi.” Stay a few days in your
own 3 bedroom guest house. Homestead farm
raising beef, dairy, pigs, chickens, turkeys, rabbits
and lots of goats. Stop by or give a call to make sure
we are here.
Foggy Meadow Farm • 36
2494 Lake Rd, Benson • 802-537-4754
Foggy Meadow Farm has 3 acres of naturally grown
mixed vegetables and herbs. FMF focuses on season
extension by using a greenhouse to provide early
and late for the market. FMF is a vendor at the
Middlebury, Rutland and Dorset farmers markets.
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Use the map on the back cover to explore the Region’s farms.
Many growers sell their bounty directly from the farm.
You may find a simple cardtable piled high with veggies and fruit
or a full-service shop offering a range of produce, jams, preserves,
cheeses, meats and products made by area artisans.
Other farms sell through CSA shares, area retailers, their websites or
farmers’ markets. Find out more below!
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Farm #’s correspond to the Product Index (p 5)
and the Map on the back cover!
7
WWW.RUTLANDFARMANDFOOD.ORG
Fresh Tracks Farm • 37
1725 Rte. 22A, West Haven • 802-265-8276
www.vermontqualityrabbits.com
All of our products are grown and processed by
us in our state approved facility and sold fresh to
ensure only the highest quality. We offer Rabbit,
Cornish hens (3 - 5 lbs), Eggs, Squab and Duck.
Farm Tours are welcomed by appointment.
Grabowski Farm • 38
670 Rt 4A, West Rutland • 802-438-2853
The Grabowski Farm has been in the sweet corn
and vegetable business since 1956. The farm
is located on Rt 4A between West Rutland and
Casleton, Vermont. Look for the big red barn.
The milk from our dairy is distributed by Thomas
Dairy in Rutland. Visit our farmstand for corn and
vegetables.
Green’s Sugarhouse • 39
1846 Finel Hollow Rd, Poultney • 802-287-5745
www.greenssugarhouse.com
Green’s Sugarhouse is a family business nestled in
Finel Hollow where our family has been producing
quality maple products for over 200 years. We
offer pure and natural maple syrup, maple cream,
candies, granulated sugar and more. Mail order,
free brochure, website, guided tours, open all
year, please call first.
Hathaway Farm • 40
741 Prospect Hill Rd, Rutland • 802-775-2624
www.hathawayfarm.com/index.html
Hathaway Farm is a 3rd generation family farm
where we raise all natural beef, certified free from
growth hormones & antibiotics. We run the largest
corn maze in the state, are maple syrup producers
and we have PYO pumpkins. Hayrides, farm tours.
We host schools, clubs and birthday parties.
Heleba Potato Farm • 41
149 Boardman Hill Rd, Rutland • 802 353-5983
Specializing in heirloom & specialty potatoes, we
grow 50 varieties on 6 acres of the family farm.
We use vintage tractors and antique equipment to
plant and cultivate. All products are hand dug. Not
certified but use all organic practices. We grow
everything we sell.
Hicks Orchard & Slyboro Cider House • 42
18 Hicks Road, Granville, NY • 518-642-1788
www.hicksorchard.com
Hicks Orchard is the region’s oldest u-pick orchard,
celebrating our 102nd year. We have new and
traditional apple varieties, fresh cider, donuts, farm
animals, a gift store, family activities, and a corn
maze. Come pick your own fruit, or take some
home from the farm store, open daily June to Dec.
Slyboro Cider House makes top notch hard cider
from traditional apple varieties. We also make ice
cider. Our tasting room is open seasonally. Check
our website for store and tasting room hours.
Huckleberryhill Farm • 43
44 Chadburn Ln, Belmont • 802-259-2629
We are a small diversified market garden producing
organic vegetables, garlic and herbs, free-range
eggs, seasonal pork, and feed/mulch hay. We
will also be selling grass-fed highland beef this fall
or the next. Come meet us this Summer at the
Belmont Farmers Market.
Kilpatrick Family Farm • 44
9778 South Rte. 22, Middle Granville, NY
518-744-5448
www.kilpatrickfamilyfarm.com
One of the area’s first year round farms selling in
Rutland, VT, Glens Falls and Saratoga, NY regions.
We produce a full assortment of vegetables in the
summer and greens and root crops all winter long.
Check out our website for recipes, info on our CSA
and farmer market locations.
Kingsley’s Farmstand • 45
729 North St, Brandon • 802-247-6315
We grow a variety of vegetables which are picked
daily and sold at our farmstand on Rte 53 in Forest
Dale, VT. Our farm stand is opened 7 days a week
from May to November. Vegetable bedding plants
are available during the months of May and June.
Kirby’s Happy Hoofers • 46
977 Forest Dale Road, Brandon • 802-247-3124
www.kirbyshappyhoofers.com
We are a small farm raising Angora Goats and
producing handknits from our mohair. Visitors are
always welcome, it’s a good idea to call first.
Krueger-Norton Sugarhouse • 47
780 Button Hill Rd, Shrewsbury • 802-492-3653
www.vermontel.com/~knsh
Our maple syrup, sugar, and pure maple-walnut
fudge are made on our organic family farm. We’re
off the grid and use solar, wind, and wood for
energy. Our syrup is packed in reusable canning
jars. More info on our website. Visit us or phone
us to order - we ship worldwide.
Larson Farm & Morningside Stables • 48
69 South St, Wells • 802-645-1957
At Larson Farm, aka Morningside Stable, we
produce and sell rich, fresh unpasteurized Jersey
milk and free-range eggs. Our grass-fed Angus
beef is USDA-inspected and available by the cut or
quarter. All available at the farm.
Laughing Child Farm • 49
2453 Rte 4A East, Castleton • 410-790-6474
From corn and tomatoes to eggs and chicken,
Laughing Child Farm grows vegetables and
specializes in pastured poultry. We are a small
family farm located in Castleton. You can find our
products at the Castleton Village Store, Rutland
Natural Foods Market and the Castleton and
Rutland summer farmers’ markets.
Lewis Waite Farm • 50
135 Lewis Hill Ln, Greenwich • 518-692-3120
www.lewiswaitefarm.com
Our 450 acre farm is certified organic through
NOFA-NY. We raise 100% grass fed beef and
pastured pork. We offer over 70 cuts of beef and
pork from our farm freezers. We participate in
the Dorset Vermont Farmers’ Market. We’re in
Jackson New York, 20 minutes from Arlington.
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In Vermont, our landscape is defined by agriculture. Rolling meadows,
expansive corn and hay fields, grazing cows and barns make dairy
farms some of the most visible farming operations in the state.
In the Rutland Region, dairy farms range from large operations
producing bulk milk that is sold to a cooperative or private processor
to small milking herds where raw milk is sold directly from the farm
or transformed into farmstead cheeses, yogurt and butter.
Dairy farms often diversify their incomes through maple sugaring
and forestry, breeding and sales of heifers, the sale of sweet corn
and vegetables, and numerous other farming endeavors.
Unique to our area is Thomas Dairy, a local milk processor that
purchases milk from Rutland County farms and delivers their products
locally.
Even though you won’t see many dairy farms listed in this Guide
(because most do not sell directly to consumers), there are over 100
dairies in Rutland County!
In Vermont, there are approximately 152,000 milk cows on 1,415
dairy farms. Roughly 380,000 acres of farmland is managed by dairy
farmers, 90,000 of which is planted in field corn.
Vermont produces more than 2.6 billion pounds of milk annually.
Each year this milk makes:
100 million pounds of cheese •
2,645,000 pounds of butter •
8,886,000 gallons of ice cream •
Statewide, sales from milk totaled $418 million in 2007, 75% of the
total cash receipts from Vermont agriculture.
Information from Vermont Department of Agriculture and the National
Agricultural Statistics Service
8
Supporting Local Farms, Fresh Food, Healthy Communities
Littlebrook Farm • 51
170 West Rd, N. Chittenden • 802-483-2674
www.vermontshepherds.com
Little Brook Farm is a small hill farm situated
on the western slope of the Green Mountains in
central Vermont. Our flock of sheep consists of
a mix of wool breeds and produces outstanding,
prize winning fleeces which are sought out by the
discerning hand spinners across New England.
Farmstand open by appointment.
Maple Grove Farm • 52
16297 State Rte 22, Putnam Station, NY
518-547-9511
www.nycedarworks.com
We grow natural meats and seasonal vegetables as
well as sheep and llama wool. Eggs and meats are
available year round. We also make log furniture.
Our farm stand is open in the summer daily and
we are at the Essex, Whitehall and Schroon Lake,
NY summer farmers markets. For more info see
our listing at localharvest.org.
Maple View Farm Alpacas • 53
185 Adams Rd, Brandon • 802-247-5412
www.mapleviewfarmalpacas.com
Maple View Farm Alpacas raises, breeds and sells
quality breeding alpacas and alpaca fiber products
including raw fiber, roving, yarns, teddy bears, and
hand made and machine made finished alpaca
products including sweaters, socks, mittens, hats &
scarfs. Farmstand open by chance or appointment.
Marble Meadows • 54
2870 US 7 South, Wallingford • 802-446-2830
Marble Meadows, a family owned and operated
farm, raises cotswold sheep and guinea fowl.
We specialize in needle felting our wool into
sculptures of birds and animals. We offer needle
felting classes, supplies and sculptures. Cotswold
breeding stock, roving and fleeces also offered.
We also sell market lambs and guineas.
Mendon MT Orchards • 55
16 US Rte 4, Mendon • 802-775-5477
www.mendonorchards.com
Mendon MT Orchards is best known for our
homemade apple pies and turnovers, as well as our
wide variety of apples including many “heirloom”
varieties, non-pasteurized cider, and Pick-Your-
Own apples in the fall. We grow bedding plants
and hanging baskets in our greenhouse. Visit our
orchard and store daily, located just 3 miles east
of Rutland, or look for us every Saturday at the
Rutland Farmer’s Market!
Merk Forest & Farmland Center • 56
3270 Rte 315, Rupert • 802-394-7836
www.merkforest.org
The purpose of our farm is to demonstrate
innovative, sustainable approaches to agriculture.
We raise livestock for meat, eggs, and wool. All
of our meat is pasture-raised and hormone-free.
We also produce organic maple syrup and grow
organic garlic, potatoes and other vegetables. Our
products can be purchased in our Visitor Center,
through our Community Supported Agriculture
program and at summer farmers’ markets in
Dorset and Manchester Vermont.
Milky Way Organic Farm • 57
1486 Rte 133, Ira • 802-235-2246
www.milkywayorganicfarm.com
During our guided tour, you can learn about our
Jerseys and organic farming. Step back in time
and try your hand milking one of our “Ladies.” A
scenic tractor hayride around the rural town of
Ira is always a hit. Remember, there’s always
something fun going on at the Milky Way! The
farm is open daily, 10 am to 5 pm
Miller’s Meadow Farm • 58
Rte 30, 1/2 mile South of Rte 30, Rte 4A Jct,
Castleton • 802-468-5303
We farm about 27 acres on three pieces of
property in North Poultney, Castleton and West
Rutland. You will find vegetable, fruit, transplants,
freshly baked bread and Cathy’s famous pies at
the farmstand. Her friut pies, made with local
ingredients, have won “best in show” at the
Hildene Country Fair. The Farmstand is open the
1st week in May till the 3rd week of October.
Northeastern Vine Supply • 59
1428 River Rd, W. Pawlet • 802-236-6609
www.nevinesupply.com
We grow almost 70,000 grapevines each year
in our Rutland County nursery. We specialize
in propagating and selling wholesale and retail
quantities of over 20 varieties of cold hardy
grapevines. Our nursery stock is available by mail
order or pick up. Orders are accepted year round
for spring planting. These grape varieties can be
made into very nice wines, fresh juice, jams and
jellies, or be eaten fresh.
Old Gates Farm • 60
2194 South St., Castleton • 802-468-5805
web.mac.com/oldgatesfarm
We are a small, diversified farmstead that sells
vegetables and eggs from our farmstand and at
the Poultney and Castleton Farmers’ Markets. You
can also find our products on the menu at the Red
Brick Grill in Poultney. We encourage visitors to
stop by and check out the farm, Fridays 9am to
7pm and Saturdays 9am to 5pm, or call, email or
stop-by anytime
Parsells Family Farm • 61
719 Sawyer Hill Rd, Mount Holly • 802-259-2838
Parsells Family Farm has been run for 35 years.
We raise free range meat chickens for the freezer
and free range turkeys for Thanksgiving. We raise
roasters, pigs, rent cookers, plus raise freezer hogs.
Beef also available. We sell seasoned firewood and
native lumber. We also do custom sawing.
Paxton Greens • 62
97 Stewart Ln, Cuttingsville • 802-492-3323
Cut your own Christmas trees, fresh wreaths.
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Afternoon in the Orchard, Hicks Orchard
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WWW.RUTLANDFARMANDFOOD.ORG
Perry’s Potatoes • 63
2809 Rte 22A, Hampton, NY • 518-282-0037
Perry’s Potatoes is a totally family run business
since 1950. Dedicated to producing the highest
quality potatoes, milk, and maple products.
Located in the beautiful Poultney River Valley,
pick your own potatoes is a great value and fun
family experience that will become tradition. Our
farmstand is open Spring through fall, potatoes
available by request almost year round. Starting
in September, weekends only, 10am to 4pm
Popoma Farm • 64
202 West Rd, Whiting • 802-623-6411
Our diversified family farm grows vegetables,
flowers, herbs, and quality horse and livestock
hay using sustainable and organic methods. We
also make Popoma Farm “Bug Stuff” herbal insect
repellent and Popoma Farm dried “Salad Herbs”.
We sell at the farm (please call ahead) and at the
Middlebury Farmers’ Market, and offer CSA shares
for vegetables and herbs, eggs, chicken, turkey
and pork - call or email, popoma2@juno.com for
details.
Riverside Farm • 65
12144 State Rte 4, Hampton • 518-282-9781
Our farm is a four generation active farm. We
have refocused on raising a growing orchard of
fruits and an ever expanding garden of vegetables.
These items are available at the farm when we are
not at farmers’ markets. X-mas trees, kissing
balls,wreaths and more for the holiday season.
Roblee Farms • 66
608 Kelley Hill Rd, Pawlet • 802-342-2438
Roblee Farms is celebrating its 100th anniversary
and is honored to have its 6th generation part of
the operation. We offer grass feed beef cows, Boer
goats, dual purpose chickens, fresh vegetables,
bees, and honey. Please call for availability and to
schedule appointments.
Second Nature • 67
Mill Pond Rd, just off Rte 30, 1 mile south
of Wells Country Store and 1 mile north of
intersection of Rte 149. • 802-645-9346
We grow and sell organically produced herb plants.
We have an ever expanding variety of culinary and
medicinal plants ready to go into your garden.
Containers or our customized planters designed to
live on your porch or deck. Open all day Saturday
and Sunday or by appointment.
Singing Cedars Farmstead • 68
30 Black Snake Ln, Orwell • 802-948-2062
www.singingcedarsfarmstead.com
We are a certified organic diversified farm
producing high quality, mineral rich vegetables and
meats (poultry, beef and pork). We sell to farmers’
markets, Co-ops, restaurants and a delivery CSA.
Call for CSA information or to visit the farm.
Smith Maple Crest Farm • 69
2450 Lincoln Hill Rd, Shrewsbury • 802-492-2151
www.smithmaplecrestfarm.com
8th Generation farm produces maple syrup (all
grades/size containers). Grass-fed beef is born
and raised on our scenic hillside farm, locally USDA
inspected and processed for sale. Order by phone,
our website or call & visit - 2 miles up Lincoln Hill
Rd, we do not have set hours, you can most often
find Jeff around the farm. We take orders via our
website, via telephone, or email and let us know
when you are free and we will be ready for your
order pickup or at the farmhouse or sugar house.
Smokey House Center • 70
426 Danby Mountain Rd, Danby • 802-293-5121
www.smokeyhouse.org
We are a 5,000 acre, year-round classroom, where
local at-risk teens and other youth learn academic,
social and work-place skills through hands-on
farming, forestry and ecological research. The
youth crews produce organic vegetables and
berries, pork, beef, lamb, poultry, maple syrup,
Christmas trees, natural hardwood charcoal and
hay! Farm stand open Monday to Friday 8 to 5
pm. We offer CSA shares, call for details.
Snowflake Farms, LLC • 71
5676 Stage Rd, Benson • 802-537-2971
www.snowflake-farms.com
Snowflake Farms breeds and raises very rare Suri
Alpacas. Suris have incredibly fine, soft, non-
allergic fiber which hangs in ringlets and is highly
sought after by fiber artists, spinners and felters.
We sell alpacas and their fiber. Colors are white,
beige, light fawn, medium fawn and medium
brown. Our farmstand is open by appointment.
Sunrise Hill Organic Farm • 72
121 Hillside Rd, East Poultney • 802-287-4290
We are a Community Supported Agriculture Farm.
We grow a wide variety of naturally organic fruits
and vegetables. We also bake all natural, organic
pies and bread. Come see us at the Poultney
Farmers’ Market or contact us at the farm or by
email, chbushee@comcast.net.
Thelma’s Maple Sugarhouse • 73
1851 Arnold District Rd, Brandon • 802-247-6430
Providing maple syrup in March and April. Open to
the public during the season, appointments only
May to October. Selling maple syrup, candy, cream
and sugar year-round at the farm and the Brandon
Farmers’ Market. We also ship. Call for info.
Timberloft Farm Store • 74
190 Old Boardman Hill Rd, West Rutland
802-438-2863
Our greenhouse is open from May to July. Farm
fresh produce is available from July to December.
Holiday wreaths are sold in December.
Vermont Herb & Salad Company • 75
1204 Money Hole Rd, Benson • 802-537-2006
www.vtherbandsalad.com
We are a family farm dedicated to preserving
Vermont’s rural working landscape. We specialize
in nearly year-round production of a wide variety
of salad greens and herbs. We grow, package and
distribute herbs and greens throughout VT. We
work with over 40 restaurants, distributors and
grocery stores. Currently, our line of fresh salad
greens and culinary herbs can be found in Price
Chopper Supermarkets in Rutland County and
elsewhere in the state.
Vermont Hydroponic Produce Company • 76
3776 Whipple Hollow Rd, Florence • 802-438-5685
We grow hydroponic tomatoes at our farm in an
ECO friendly soil-less environment. Our tomatoes
are herbicide and pesticide FREE. Our plants are
grown in ideal conditions and are fed with our well
water and the optimum nutrients for ideal growth
and consistent quality.
Vermont Natural Beef • 77
1943 Stage Road, Benson • 802-537-3711
www.vermontnaturalbeef.com
We sell whole beef and sides of beef directly
to families all over New England. The beef are
naturally raised, custom cut and vacuum packed
to your specifications and delivered right to your
freezer. Visit our website or call 802-537-3711.
Spring early order discounts.
Wellsmere Farm • 78
199 VT Rte 30, Wells • 802-645-0934
Come play ball with Smoke our Border Collie on
our family owned and operated farm. We have
over 50 years experience! All of our produce is
grown in our gardens, so it is the freshest. Jams,
pickles, etc. and breads made daily by Michelle.
Come see our larger shop and petting zoo. Open
daily 10 am to 7 pm.
Wood’s Market Garden • 79
Route 7 South, 1 mile south of Brandon Village,
Brandon • 802-247-6630
www.woodsmarketgarden.com
Our farm grows vegetables and fruits on 60 acres
of organically managed soils. A market garden
for over 100 years, most people know us from
stopping at our Route 7 Farmstand. We open in
May for plant sales, and in early June we begin
offering our farm fresh produce. We now offer
summer CSA shares, and fall/winter CSA shares.
Wright Choice Alpacas • 80
161 Howland Rd, Castleton • 802-273-2713
www.shoreham.net/~wcalpaca
Quality alpacas of many colors are raised here
for show and sale. Come meet these intelligent,
curious, gentle beings that share my life. Explore
the possibilities of alpacas in your future and
have your questions answered. In business since
2001, we are here to stay. Alpaca yarn, roving,
accessories, toys & clothing are carried in our store.
Young’s Maple Syrup • 81
17 Rte 140, Tinmouth • 802-446-2445
We sell syrup, candy and maple cream. We
also offer mail order. Contact the farm for more
information.
DtÞ w8 mt$$ YUU7
The Locally Grown Guide is published
annually each June. farms, farm
stands, restaurants, bakeries, inns,
specialty food processors and other
businesses with a clear connection
to agricultural products grown in
the Rutland Region are encouraged
to list. Call 802-417-7331 or email
india@rutlandfarmandfood.org to be
included.
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Supporting Local Farms, Fresh Food, Healthy Communities
Use the map on the back cover to explore the Region’s
value-added food processors. The businesses listed here
use many locally grown ingredients in their products.
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VALU8-AÞÞ8Þ
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Business #’s correspond to the
Product Index (p 5) and the Map on the back cover!
dROW¡Nd dRA¡N$ ¡N VERmONT
Big Eyes Bakery
802-259-7005 • www.bigeyesbakery.com
Big Eyes Bakery is a home based business that
sells fresh baked goods from scratch, including
our signature Irish soda bread, lemon cheesecake,
assorted fruit pies, scones, tea breads, Rugelach and
our award winning lemon squares. We offer delivery
to our local customers and can ship some items.
Castleton Crackers
802-468-3013 • www.castletoncrackers.com
Whitney’s Castleton Crackers are all-natural, hand-
made and hand-cracked in Vermont using only the
highest quality ingredients. Enjoy Middlebury Maple,
Rutland Rye and Windham Wheat with Vermont
artisan cheese!
Leslie & Lori Barker • 82
6003 Monument Hill Rd, Castleton • 802-273-2241
We specialize in homemade jams, jellies, and relishes.
Our products are made with seasonal produce and
fruits like tasty apples and homegrown peppers. Our
products are sold at the Rutland Natural Food Market
and at the Vermont Farmers’ Market at Depot Park
in Rutland.
Naga Bakehouse - Natural Grain Alchemy • 83
Sundog Ln, Middletown Springs • 802-235-1282
We are a small village bakery perched on a rock ledge
in Middletown Springs. Our savory whole grain artisan
breads are baked in a wood-fired oven for folks who
care about good food. Our rustic loaves are naturally
leavened, hand shaped, and made from local grains
and organic ingredients. We use wood fired ovens to
generate a special blend of radiant heat that creates
a rustic, crackly crust, moist honeycombed centers,
and savory crumb. Contact Naga Bakehouse at
nagabake@vermontel.net
Rudi’s Lakeside Garden, LLC • 84
4005 North Rd, Castleton • 802-273-2735
Our Vermont kitchen produces tasty award winning
delights. We offer unique Jams, Jellies, and Sauces
in a small kitchen overlooking Lake Bomoseen, in
Central Vermont. Our products are made with organic
vegetables and herbs: many of them heirloom
varieties. Every bottle and jar is a work of art. 2% of
our profits are donated to our local food shelf.
Thomas Dairy • 85
2096 US Rte 7N, Rutland • 802-773-6788
Dairy foods, processing and distribution. Milk from
Rutland County farms.
Willie T’s Good Food Bakery, Tylord
Farm, Benson Beef Company • 86
3608 Rte 22A, Benson • 802-537-2613
www.prettyhealthyandtasty.com
www.bensonbeef.com
Willie T’s Good Food Bakery was established in
August of 2005. It is located on Tylord Farm, a
family farm on route 22A in Benson, Vermont. The
Bakery is the home of Willie T’s “Pretty Healthy and
Tasty” cookies. Willie T’s cookies are made with
100% Organic Whole Wheat Flour that comes from
local Vermont mills. Benson Beef specializes in raw
dog food. Tylord farm is know internationally for its
horse breeding program.
BY JUIJI 5IIRIJNc
Happily, the Localvore Movement is furiously gaining speed and popularity in
Vermont and across the country. Everywhere, casual conversations include
references to home gardens, putting food up, local food in schools and
institutions, supporting your local farmers’ market and eating seasonally.
At Naga Bakehouse we make a huge effort to source many of our baking
ingredients from regional farmers or to grow many of them at our Bakehouse.
For the past six years we’ve use these ingredients in the many wood-fired,
naturally leavened breads that we bake. It is also the way we eat at home.
We grow or purchase local vegetables like onions, garlic, kale, spinach,
chard, tomatoes, basil and other herbs, local fruits and berries, maple
syrup, honey, sunflowers and many Artisan cheeses. One challenge we face,
however, has been sourcing local grains; since most wheat is grown in the
mid-west.
With persistence and hard work, we purchase approximately 30,000 pounds
of local grains per year, including wheat, rye and cornmeal from local
growers. A large percentage of these grains come from a 100 mile radius.
We also grow our own grains and are currently testing several varieties from
all around the world. Those varieties that are compatible with our Vermont
growing conditions will be grown out and will be fit into our crop rotation.
While there are a handful of growers in the state that grow grains, there is
definitely a burgeoning interest. Researchers from UVM Extension, working
in partnership with several Vermont farmers and bakers, have formed a
fledgling organization called the Northern Grain Growers Association
(NGGA). NGGA’s mission is “to encourage and support the production,
processing and marketing of grains in Vermont and the surrounding areas.”
We are excited about the interest in local grains we are seeing from farmers,
millers, bakers and local eaters. NGGA promotes grain growing in the Northeast
through it’s newsletter, field visits, workshops and a web page (to be completed
summer 2009). Dr. Heather Darby, an agronomist from UVM Extension has been
organizing these workshops and farm field days on grain production throughout
the state.
It is interesting to note that Vermont was once known for its wheat
production. In the mid-1800s, approximately 40,000 acres of wheat were
in production, from the Champlain Valley through Orleans County. In fact,
at that time, the country’s premier wheat breeder, Dr. Cyrus Pringle, worked
at UVM. Dr. Pringle developed three varieties of wheat, each of which were
planted this spring at Naga Bakehouse. These heirloom growing trials
will test various wheat seeds to see which varieties grow best in Vermont’s
tricky climate. Our hope is to grow out varieties that are hearty enough to
thrive in the cold, resist common diseases and produce delicious flour with
the right gluten content for baking.
Twelve thousand years ago, ancient farmers began to save wild wheat seed,
selecting the “landrace” wheats, or those seed strains and varieties that
were highly adapted to their specific locales. Wheat has been the staple
food crop of humans for millennia. Discerning artisan bakers in Europe prefer
the heritage wheats of their villages. However, modern wheats are bred for
uniformity and high yield, while nutrition and flavor are forgotten. As a
result, the most delicious, higher nutrition wheats that are best adapted to
organic systems are on the verge of extinction.
Naga Bakehouse is also working with the Heritage Wheat Conservancy to
restore ancient wheat and bread traditions. We are partnering with the
Northeast Organic Wheat Project, a consortium of local teams of farmers and
bakers in Vermont, New York, Massachusetts and Maine, who are working
to restore rare, heritage wheats and hosting field days at demonstration
farms in each state. The Northeast Organic Wheat Project invites farmers,
gardeners, Artisan bakers and food co-ops to grow and evaluate heritage
and modern wheats, conduct baking tests for flavor, nutrition and baking
quality and to host beautiful displays of wheat sheaves, all steps to help
restore our heritage of wheat and community bread traditions.
Julie Sperling is the co-founder and co-owner of Naga Bakehouse a family run,
wood-fired bakery in Middletown Springs, Vermont. She and her partner, Doug
Freilich, are deeply committed to the idea of “local”. In addition to growing a
large percentage of the ingredients they use to bake with (including wheat,
rye), they also purchase hundreds of pounds of local ingredients each year
from regional growers, including Vermont grown grains, local Artisan cheeses,
maple syrup and honey. Julie serves on the boards of RAFFL, the Northern Grain
Growers Association and the Manchester Farmers’ Market.
11
WWW.RUTLANDFARMANDFOOD.ORG
R8¥AtL8R$
Business #’s correspond to the map on the back cover!
Castleton Village Store • 87
583 Main St, Castleton • 802-468-2213 • www.castletonvillagestore.com
The Castleton Village Store has been serving the community for over a hundred
years by selling many locally grown or produced products as well as grocery
items. Our local producers include, but are not limited to Crawford Family Farm
cheese, Blue Ledge Farm cheese, Castleton Crackers, Laughing Child Farm eggs
and produce, Champlain Valley Vineyard wines, Willie T’s baked goods, Stony
Point Apiaries, Pelletier Maple Syrup and Candy Dish jams.
East Poultney General Store • 88
11 On the Green, East Poultney • 802-287-4042
An 1830’s general store located in a quaint rural Vermont village. Stocked with
exceptional fine wines, fresh gourmet foods, a deli, baked sweets, coffee, small
housewares, gifts, a grocery, feed-n-grain, video rental and an old fashioned
post office! The General Store, open 7 days a week, accomodates customer’s
requests, and cooks with locally grown, fresh produce, given to the chef by
friendly neighbors and surrounding farms.
The Rutland Natural Food Market: The Co-op • 89
77 Wales St, Rutland • 802-773-0737
The Co-op, Rutland County’s only community-owned and operated natural
foods market, is dedicated to offering local, natural, minimally-processed &
organic food. The Co-op also offers local produce, bulk whole foods, meat &
poultry, vitamin & herb supplements, natural health & bodycare, beer & wine
and environmentally-sound household products. Everyone is welcome. Open 7
days a week. Monday to Saturday, 9 am to 7 pm. Sunday, 10 am to 5 pm.
These businesses support local farmers and artisans by selling
and promoting their products. Frequenting these businesses
shows your commitment to local food. If you don’t see local
products where you shop, let them know you’d like to!
) (
Wood’s Market Garden, Brandon
12
Supporting Local Farms, Fresh Food, Healthy Communities
Birdhouse Inn Bed & Breakfast • 90
1430 East Main St, Poultney • 802-287-2405 • www.birdhouseinnvt.com
B&B in historic East Poultney, three cozy rooms, fireplace. Hosts Karen and Brian
Festa welcome you. Rooms tastefully appointed with vintage pieces, original
artwork. Wake up to fresh brewed coffee, home baked treats. Gourmet Vermont
breakfasts using local organic and Fair Trade products, eggs from our chickens.
Enjoy nearby museums, colleges, lakes, skiing, hiking. Certified Vermont
Environmental Partner.
Birdseye Diner • 91
590 Main St, Castleton • 802-468-5817 • www.birdseyediner.com
A restored 1941 Silk City Diner serving breakfast, lunch and dinner seven days a
week. We use many Vermont made products in preparing our meals including
local farms such as Tupper Maple Products, Laughing Child Farm eggs and
produce, Stony Point Apiaries, Crawford Family Farm cheese, Blue Ledge Farm
cheese and Brown’s Orchard.
Blue Cat Bistro • 92
575 Main St, Castleton • 802-468-2911
The Blue Cat Bistro is a cozy Italian style bistro specializing in different pasta
dishes, including shrimp scampi, lasagna, pasta Mediterranean, veal saltimboca,
chicken marsala, penne with vodka sauce, and of course our famous Blue Cat
lemon chicken. Local Products used: Vermont Herb & Salad in Benson, Whipple
Hollow Hydroponic Tomatoes in West Rutland, and Montcalm vineyard in
Benson
Castleton Pizza Place & Deli • 93
575 Main St, Castleton • 802-468-2911
Castleton Pizza make a New York syle thin crust pizza along with all different
types of subs and wraps. We have a complete cappuccino bar using Mocha Joe’s
Coffee roasted in Brattleboro, VT. Local Products used: Thomas Dairy, Whipple
Hollow Hydroponic Tomatoes, Vermont Herb and Salad Company, Johns Cheese
made in Hinesburg.
Churchill House Inn • 94
3128 Forest Dale, Brandon • 802-247-3078 • www.churchillhouseinn.com
A State-designated GREEN HOTEL open since 1872; National Forest trails start
at the door. Vegetables, Berries, and Herbs from our own organic garden here
at the inn. Full breakfasts, four-course dinners. Members of Vermont Fresh
Network. Our recipes featured recently by Gourmet and Yankee. Partners with
Crawford Family Farm, Edgeview Farm, Long Hill Sugarmakers, Thomas Dairy.
Hemingway’s Restaurant • 95
4988 US 4, Killington • 802-422-3886 • www.hemingwaysrestaurant.com
Support the fore-runner using Vermont products for over 25 years. Hemingway’s
has used locally raised rabbits, venison, pheasants, quail, and other meats, as
well as Vermont dairy products, and organic vegetables since it’s inception. Now,
both a la carte and price fixed menus are available including vegetarian and wine
tasting.
Lilac Inn • 96
53 Park St, Brandon • 802-247-5463 • www.lilacinn.com
The Lilac Inn is a leading romantic luxury Vermont Country Inn Bed and Breakfast
known for romantic getaways, Vermont Country Inn Dining, weddings and
wedding receptions, family reunions and special celebrations in any season.
Featured in Yankee, Country Living and Vermont magazines, the feel throughout
is that of a “small luxury hotel with personal service to match”.
Red Brick Grill • 97
28 Depot St, Poultney • 802-287-2323 • www.redbrickgrillvt.com
Located in historic downtown Poultney, we offer old-world, artisanal cuisine in
a warm and friendly atmosphere. Our menu features locally-produced meats,
cheeses, and produce in season. All of our food, including sausages, charcuterie,
fresh pasta, ice creams & sorbets, is made on premise, by hand. Wood-fired
naturally leavened hand-formed breads & pizzas.
Table 24 • 98
24 Wales Street, Rutland • 802-775-2424 • www.table24.net
At Table 24 we are commited to using local produce and other products as much
as possible.
The Palms • 99
36 Strongs Ave., Rutland • 802-773-2367 • www.palmsvermont.com
As a family-owned business with five generations of history in the Rutland
community, we understand the importance of supporting our local economy. We
proudly use produce from Boardman Hill Farm, Apple Hill Orchards, and Vermont
Hydroponic Produce. Try our Neapolitan pizza, famous for being the first ever
sold in Vermont!
The Red Clover Inn • 100
7 Woodward Rd, Mendon • 802-775-2290 • www.redcloverinn.com
We like real food here at the Red Clover Inn, that’s why our menu features made
from scratch dishes, crafted from the freshest locally grown ingredients, such as
Boardman Hill Roasted Red and Golden Beet Salad. Highlighting local cheese
makers, beef farmers and organic growers, our support for farm-to-table meals
is reflected in our menu items that our Chef prepares daily. Open 7 days a week
5:30 to 9:30 pm. Also available for weddings and functions.
Victorian Inn at Wallingford • 101
55 North Main St, Wallingford
802-446-2099 • www.thevictorianinn.com
Our Restaurant is open Tuesday to Saturday
from 5.30pm, and for Sunday Brunch which
starts at 10 am. Our menu ranges from
hot sumptuous meals to cold specialities.
European - New American food with a hint of
the far east. We have provided our guests with
many memorable dining experiences, using
locally grown products. We work very closely
with Boardman Hill Farm, Duchess Farm, the
Farmers’ Market Vendors and more.
R8$¥AURAH¥$ &
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Business #’s correspond to the Product In-
des (p 5) and the Map on the back cover!
Many area chefs work directly with farms to highlight fresh,
local foods on their menus. You’ll often see chefs shopping
at a morning farmers’ market in preparation for the evening
dinner rush. Make sure you let them know how much you
appreciate the extra effort by dining at their establishments!
) (
13
WWW.RUTLANDFARMANDFOOD.ORG
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8Y VINOY ¡IJJII. ^D
I
t seems like we hear new advice everyday about how to eat well.
After a while, it all gets rather confusing. A basic, simple guideline
for making healthy food choices is to eat foods that are “nutrient-rich.”
Nutrient-rich foods are high in the vitamins, minerals, antioxidants,
fiber, essential fatty acids and phytonutrients we need for optimal
health. These same foods are also lower in calories. In other words,
we get a high proportion of health giving nutrients for relatively few
calories. Whole foods such as fresh, vibrantly colored vegetables,
brightly colored fruit, whole grain breads and cereals, low-fat milk
products and protein sources such as lean meats, poultry, eggs, beans
or nuts are nutrient rich foods.
VHY >HcUIO vI 8I >c ccNcIRNIO vJIH IHI NUIRJINI ccNIINI cJ cUR JccO'
Our bodies need many different nutrients in order to grow, repair after
injury, fight illness, and simply to function well and allow us to feel our
best physically, mentally and emotionally. Each individual nutrient sup-
ports a multitude of normal bodily functions as well as interacting with
other nutrients in complex ways that enhance their overall beneficial
effects on our health. Additionally, scientists continue to identify new
chemical compounds in foods as well as discover new benefits of the
numerous compounds that occur naturally in whole foods.
Whole foods are foods that are in the state nature intended. They
are unrefined and do not contain artificial ingredients. While all whole
foods contain many nutrients, the specific nutrients and amount of
each varies from one food to another. In order to provide the com-
plete range of essential nutrients it is important to eat a wide vari-
ety of foods and vary the grains, fruits, vegetables, beans, nuts, and
meats we eat from day to day.
When we eat whole foods we can feel good about nourishing our bod-
ies with the combination of nutrients necessary for optimal health.
VHY cAN 8UYJNc IccAIIY CRcvN !ccO BI HIAIIHJIR'
Here in Vermont we are fortunate to have access to an abundance of
fresh, local, nutrient-rich foods through farmers’ markets, farmstands,
CSAs and food co-ops. Some of the nutrient-rich vegetables we have
access to include: asparagus, beets, broccoli, Brussels sprouts, cab-
bage, carrots, celery, collard greens, eggplant, garlic, green beans,
peas, kale, mushrooms, onions, peppers, potatoes, romaine lettuce,
spinach, summer and winter squash, swiss chard, and tomatoes.
Nutrient-rich fruits include: apples, apricots, blueberries, strawberries,
raspberries, cherries, grapes, pears, plums, and watermelon. We also
have access to lean, grass fed meats such as beef, buffalo, chicken,
pork, lamb, turkey, and rabbit. Many herbs and spices are rich in min-
erals and phytonutrients such as: thyme, oregano, sage, peppermint,
parsley, cilantro, rosemary, and fennel.
Many of the important nutrients in fresh foods start to decrease after
harvest. Exposure to heat and light increase the breakdown of nutri-
ents. Foods harvested in another country or state are often picked be-
fore the peak of ripeness then shipped hundreds or thousands of miles.
Not only does this lead to a decrease in the nutrients, the transporta-
tion also adds to the production of green house gases.
Foods offered for sale at local farmers’ markets, farm stands and CSAs
are usually picked just hours before being sold. There are even a few
farmers beginning to offer you the opportunity to pick your own pro-
duce. Recent studies suggest that organically raised vegetables and
fruits have higher levels of some nutrients such as: Vitamin C, fla-
vonoids and antioxidants. Fresh organic produce may be more nutri-
ent-rich than fresh conventionally grown produce.
There are many ways to feel good about eating well when we choose
fresh, local foods. We know we are enjoying foods at the peak of their
flavor and nutrient content. We have access to a wide variety of sea-
sonal foods. In addition to supporting our own health, we are also sup-
porting our fellow Vermont farmers and encouraging them to continue
to produce delectable, healthy foods. Finally, we are contributing to
the well being our planet by reducing the production of green house
gases.
VHIN vI IAI JRI>H. IccAI vHcII JccO>. vI cAN JIII cccO A8cUI IAIJNc vIII
For recipes and more information on nutrient-rich foods check out the
following internet sites: www.whfoods.com, www.NutrientRichFoods.
org, www.nutrientrich.com
Wendy Leffel, MD is a Health and Wellness educator and coach who lives in
Middletown Springs, Vermont.
dRUwtHc NU¥Rt8H¥ D8H$8 FUUÞ$
By Derek Christianson
“[the foundation of health] is diet and the nutritional integrity of the food we eat and the
nutritional integrity of the soil upon which the food is grown. To me, this is real medicine…”
(Dr. Arden Andersen, Real Medicine Real Health)
The era of “industrial agriculture” has greatly increased the total quantity of calories produced
on farms in the United States; unfortunately this increased production has been built upon
unsustainable growing practices. A few of these practices are 1) a reliance on fossil fuels for
inputs, 2) a heavy use of chemical pesticides, herbicides, and fungicides, and 3) tillage and
soil management practices that result in widespread soil erosion.
Unfortunately, this increase in quantity has been accompanied by a simultaneous decrease in
quality. We have experienced widespread nutrient decline in our grains, fruits, and vegetables.
This decline has been well documented over the past 5 years. This decline is attributed to
a number of factors especially long-term soil degradation, and breeding crops for size and
shipping quality instead of flavor and nutrition.
Minerals and nutrients are naturally distributed throughout the globe by three methods: 1)
volcanism 2) glacial deposits and 3) siltation from erosion and floods. Some nutrients are
held in the soil, either in organic matter or attached to soil colloids. Overtime rock and other
parent material will degrade to increase nutrient availability in the soil; but this build up will be
offset by losses due to crop uptake and leaching due to precipitation. Northeast soils are often
acidic; a low pH usually indicates hydrogen has replaced calcium and other nutrients in the
soil. Understanding the link between the sustainable management of soils and the nutrient
content of the foods grown in them helps you make healthy food choices for your family. Keep
in mind the following guidelines when growing your own food.
Derek Christianson owner of Brix Bounty Farm in Dartmouth, Massachusetts. Brix Bounty
Farm aims to produce and promote the production of nutrient dense foods, using sustainable
growing methods that focus on improving soil health for long-term agricultural viability.
VHAI CAN ! Dc'
Take an annual soil test to measure the amounts and 1.
balance of nutrients in the soil. If possible, also sub-
mit a soil test to a lab that performs weak-acid tests
such as Int’l Ag. Labs to gauge available nutrients.
Use fertilizers, amendments, and soil practices that 2.
build up soil biology, balance the minerals, and create
the ideal physical structure. Examples include hi-
calcium limestone and soft rock phosphate, as well as
other organic and/or rock mineral fertilizers.
Include a focus on available Calcium (Ca) and Phos- 3.
phorous (P) levels in the soil; Ca levels impact the
availability of other soil nutrients and Phosphorous is
a catalyst necessary for photosynthesis.
Purchase a refractometer to measure the brix (dis- 4.
solved sugar levels in a liquid, a gauge of photosyn-
thetic activity which is often correlated with overall
nutrient density) levels in the plant and fruit.
Learn More! 5.
Real Medicine, Real Health” by Dr. Arden Andersen
Holographic Health Press (2006), “Still No Free Lunch:
Nutrient Levels in U.S. Food Supply Eroded By Pursuit
of High Yields” by Brian Halweil
Worldwatch Institute (2007) at //www.organic-center.
org/science.nutri.php
14
Supporting Local Farms, Fresh Food, Healthy Communities
CRcv ONI !×IRA !cv
8Y BJII CIARK
It’s a new spring. Everything is turning green and summer will
soon be here. After a long, cold Vermont winter, it’s time to
celebrate and be happy. Has life ever been better? Well, yes, it
probably has. This year, there are storm clouds on the horizon (if
not already overhead) Many don’t have that good job anymore.
Some may lose their’s next week. Summer jobs for students have
almost disappeared. A lot of retirement savings have evaporated,
and some of us won’t have enough food - or money to buy it with
(especially good fresh produce!).
I’m a sugar maker and veggie grower down in the Pawlet area.
We’ve been vendors in the downtown Rutland market for years.
One morning in early April as I was going through our mail, I came
across a letter from the Rutland County Women’s Shelter. While I
had heard of them, I wondered why they were writing to me? On
opening the letter, there was a page explaining what they did for
so many women and children that came from broken homes of
abuse or worse. In many cases it was necessary to provide food
for these women and children, which they do. However, the food
is mostly all processed and non-perishable. There just weren’t
any fresh garden veggies or fruits. So, as it turned out, this letter
had a very simple one line request: “Could you grow one extra row
just for us?”
The letter didn’t ask for two or three rows or that the rows be
“so many feet long.” No. They just asked for an extra row of
some fresh produce. I thought about that for a few minutes. For
growers like us (they had sent letters to other area growers as
well) who raise one to five acres of veggies, this sounded like a
pretty doable project.
My final conclusion was this: Since God left a lot of good dirt here in
Vermont (even among the rocks); and since 400 years ago Native
American Abenakis brought Samuel de Champlain to this great
lake (Champlain) and hence white men and women settled in this
valley; and since 230 years ago Ethan Allen, Seth Warner, and the
Green Mountain Boys risked their lives to save this place for a poor
bunch of farmers, the answer has to be an emphatic “yes!”
With that in mind, I felt we could and should do a lot better than
just one row. Since the Rutland County Women’s Shelter letter,
there have been similar letters from BROC and other service
providers in the Rutland area. The Vermont Farmers’ Market,
which partners every summer with the Rutland County Farmers’
Market to bring you the bustling Saturday and Tuesday markets in
Depot Park, will now be involved in a project called “Grow an Extra
Row.” Our market is already sending letters to all of our member
produce growers and food providers.
The next person I contacted was Greg Cox of Boardman Hill Farm.
Greg is the president of the Rutland Area Farm and Food Link and
agreed that this was a mission worthy of doing. The Vermont
Farmers’ Market will be partnering with RAFFL to develop a system
to handle produce drop-off and delivery. The Vermont Foodbank
supports this venture, is happy to share its strengths and resources
to ensure a nutritious food resource is not lost, and will assist in
handling surpluses that can not be absorbed by charitable food
sites in the Rutland region. RAFFL will help coordinate this effort
and help address the many details yet to be worked out.
We hope this idea expands beyond market growers. There are
hundreds of backyard gardeners in the area. Many of you have
more produce than you and your neighbors can eat every year.
Perhaps some of you can even grow that extra row.
So come join us in this sustaining effort. Bring your extra produce
to the designated place and time (watch for announcements). Let
us all make this “extra row” the longest row ever grown in Rutland
County. Let us remove those storm clouds and make it possible for
every Vermonter to sink their teeth into Vermont’s best local grown
veggies and fruits. From growing greens, corn, and potatoes to
beans, tomatoes, and winter squash, there is nothing Vermonters
can’t do.
If you are a home gardener, farmstand operator or commercial
grower, get your name on our list as a participant in this important
effort. Let us know what you might have and when you think it
might be ready. Here is a chance to show we care. Together we
can make a difference by growing the longest row in Vermont here
in Rutland County. Together, we can feed our communities.
Bill Clark is a grower and sugar maker in Pawlet
For info on how you can help, contact RAFFL at 802-417-7331 or
growarow@rutlandfarmandfood.org and check our website, www.
rutlandfarmandfood.org.
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Work place farm-share delivery programs are one innovative way to
link farmers with new customers. These programs invite employees
to purchase a CSA share from a local farm, which in turn commits
to making weekly deliveries of the shares to a central location within
the workplace.
For the farmer, they offer the opportunity to increase direct market-
ing opportunities to a core group of customers in one location, which
makes it economical for the farmer to make a delivery trip. For em-
ployees, delivery of farm shares to their workplace allows convenient
access to local, farm-fresh food.
RAFFL is piloting a Workplace Farm-Share program with the Rut-
land Regional Medical Center Wellness Program and the Rutland
Area Visiting Nurses and Hospice that will increase employees’ ac-
cess to fresh, nutritious food choices. Many employees are partici-
pating in the program because their work schedules make it difficult
to shop at area farmers’ markets.
Currently, 65 RRMC and RAVNAH employees are receiving shares
from two local farms, Kilpatrick Family Farm and Champlain Or-
chards.
RAFFL’s participating in the pilot is supported by a $500 contribu-
tion from the Rutland Regional Medical Center and a $900 grant
from the Rutland County Advisory Board of Blue Cross/Blue Shield
Vermont.
RAFFL hopes to learn from this experience and help replicate the
program with other large employers in the area.
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"Everybody talks about it but nobody does anything about it.” You've
heard (and probably agreed with) that expression many times, but a
group in Rutland County is doing something about the health and
well-being of our citizens.
In the winter of 2007, the Rutland County Nutrition Coalition, a
group of nutrition and health professionals and advocates, came to-
gether to do something about the high percentage of children and
adults who are either obese or at risk for obesity. Obesity increas-
es the likelihood of chronic diseases such as diabetes, high blood
pressure, heart damage, and anemia and people who are obese are
more likely to miss work, have higher travel costs, and larger medi-
cal bills.
While many of the original Coalition members were already delivering
nutrition-related programs, the group recognized the need to gather
more information about the level of nutrition awareness among area
residents. The initial results of the survey indicated a disconnect be-
tween what people reported and the actual obesity statistics. The co-
alition continues to analyze and utilize the data, which provide a base-
line on which the group will build future nutrition education efforts.
In addition to the goal of assessing Rutland County residents' nutri-
tion knowledge and eventually improving it, the Coalition also pro-
vides a useful forum for information exchange. Collaboration among
members has produced a General Mills/Kellogg nutrition education
grant for the Rutland Boys and Girls Club and the Coalition has
been working with the Rutland Area Physical Activities Coalition on
a Healthy Communities Healthy Kids grant. As the Nutrition Coali-
tion plans its future, its educational programming will include the
value of fresh, locally grown food and it plans to partner with RAFFL in
linking people of all ages and income levels with local food producers.
Lani Duke is a UVM Extension employee and free-lance journalist

WWW.RUTLANDFARMANDFOOD.ORG
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In early May, ground was broken at
the Rutland City Middle School for the
creation of a school-based vegetable
garden.
Thanks to the collaboration of the Rutland
City Public Schools , the Forestry and
Natural Resources Program at Stafford
Technical Center, RAFFL, Sustainable
Rutland, Rutland Parks and Recreation
Department, the Tapestry Program, and
Judy and Mayor Christopher Louras,
Rutland City students will be growing
a variety of vegetables and herbs
throughout the spring, summer and fall
months.
The garden will be tended during the
school year by students and faculty from
both the Middle and Intermediate School,
and in the summer by staff and students
from the Tapestry Program, the district’s
award-winning after-school and summer
program. The Louras family will tend the
garden during times when neither school
nor Tapestry is in session.
RAFFL board members Carol Tashie and
Jon Place are working closely with school
personnel to support the development
of this garden project. RAFFL board
president, Greg Cox of Boardman Hill
Farm, has generously donated seeds and
starter plants, as well as his professional
expertise, to the students and staff.
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Clarendon Elementary School •
Currier Memorial School, Danby •
Mettowee Community School, West Pawlet •
Poultney Elementary School •
Rutland City Middle School •
Vermont Acheivement Center, Sheldon •
Academy, Rutland
Saving money, spending time outdoors, and added excercise are all benefits of growing your
own vegetable garden. When Eleanor Roosevelt planted her “Victory Garden” on the White
House lawn during War War II, US families grew 40 percent of the nation’s fruits and vegetables.
Forty percent is a significant amount, not only nuturing individual families but addressing the
nation’s food security on the whole. Michelle Obama has taken Eleanor’s lead and planted an 1,100
square foot organic vegetable garden “as a means of educating children and communities about healthful
eathing, and as a source of fresh herbs and vegetables for the family and guests.” (NY Times article Local
Food, from the South Lawn, March 20, 2009)
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Vermont Master Gardeners Certification
A twelve week traning program covering the
basics of home gardening and plant and soil
sciences. Includes a volunteer internship.
www.uvm.edu/mastergardener/index.html
UVM Soil Testing Service
$12, http://pss.uvm.edu/ag_testing/
Gardener’s Supply Garden Planner
www. gardeners. com/Ki t chen- Garden-
Planner/
Northeast Organic Farming Association - VT
Gardener Education page has information,
workshops, and links to gardening resources
for organic gardeners and homesteaders.
www.nofavt.org/programs/gardener-education
The Vermont Community Garden Network
supports the expansion of community, youth,
and school gardening movements statewide.
Resource links and e-newsletter online.
www.burlingtongardens.org/
Seed Savers Exchange
A non-profit, member supported organization
that saves and shares the heirloom seeds.
www.seedsavers.org
Kitchen Gardeners International
A 501c3 nonprofit founded in Maine, USA with
friends from around the world. Our mission
is to empower individuals, families, and
communities to achieve greater levels of food
self-reliance through the promotion of kitchen
gardening, home-cooking, and sustainable food
systems. www.kitchengardeners.org
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BY !IIANcR TJ>cN
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Choosing a location for your garden is the most important step in planting a garden. Be sure a water source
is close by! Most vegetables need at least 6-8 hours of sunlight for best growth. Good soil with good drainage
will ensure healthier plants, and you may want to test your soil for missing nutrients.
Find partners to work with you—whether it’s your best friend, spouse, neighbor, children, your local school or
church—gardening without assistance and companionship can be difficult. The cost and time necessary for
growing your own food is minimized when resources, labor, and moral support are pooled. The benefits of
growing food are multiplied and enhanced when the work and harvest are shared.
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Draw a simple plan or diagram of your garden. The tallest plants in your garden such as corn should be at the
north end of the garden and permanent vegetables like asparagus should be at the side of the garden. Using
planting techniques like vertical cropping, succession planting and intercropping helps maximize the space you
have. Make sure you have the right tools: a hoe, rake, spade, trowel, labels, string, ruler and watering can.
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Before you can plant, you must prepare the soil. There are two main approaches. You could dig or machine till
(rototill) the soil to a depth of at least 6-10 inches. Or you could construct raised beds filled with your home-
mixed soil. In both cases, incorporate at least two to four inches of organic matter with your spade. Organic
matter will improve your soil structure and will add nutrients to the soil. It is less expensive and healthier to
grow your vegetables organically; organic fertilizers like peat moss, compost or composted cow, horse, goat, or
rabbit manures are a good source of nutrients for your vegetables. Remember, never prepare your soil when it
is too wet. Tilling or digging when the soil is wet will cause it to dry into concrete-like clods. Pick up a handful
of soil before digging and squeeze. If it crumbles easily, it is ready to be tilled. If it doesn’t crumble,allow the
soil to dry for a couple more days and test again before digging.
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Grow what your family likes to eat and plenty of what you anticipate wanting to preserve for winter. Seeds
can be purchased at local stores, ordered through catalogs and online, or exchanged with friends or neighbors.
You can start them in early spring indoors or in a greenhouse. It is a good idea to use heirloom or non-hybrid
seeds as you can save and trade these yourself for next season. Vermont’s own High Mowing Seeds is a great
source of seeds. If you do not want to start your own seeds, purchase bedding plants already started for you
by many of our local growers and nursery businesses. These will be available at area farmers’ markets and
farm stands by May. Delay planting of cold-sensitive plants until the last frost date is safely behind us, usually
mid to late May in our area.
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If possible, visit your garden every day over the summer and into the fall. Assess how it is growing while
enjoying the space you have created. A garden needs a lot of care, nurturing, and attention over the summer,
and you want to be able to harvest what is ripe as soon as you can. Pay attention to the weather. Most
gardens like to have about one inch of rain every week. Some weeks you may get a lot more than one inch
and some weeks you will probably get less. For the weeks when it is dry, you will need to water your garden.
Also, keep in mind that clay soils dry out slower, needing less frequent watering than sandy soils that dry out
fast and need to be watered more often. A slow, thorough, deep watering is better than a light sprinkling.
Allow the soil to get nice and moist so you encourage roots to grow deep. Water your garden early in the day
so plants dry off before it gets dark. This helps prevent disease. Use mulch. It conserves the water in the
soil and you won’t have to water as often. Hand weeding or hoeing reduces competition from weeds. Finally,
harvest and enjoy the feast with your friends family. In the end, you will have a low-cost meal (in terms of $),
and preparing (or preserving) and feasting on garden-fresh food together is one the biggest payoffs to growing
your own food.
Eleanor Tison is an associate professor at Green Mountain College and an expert in cultural food
traditions. Eleanor is also very involved in a number of food and garden projects with local schools.
1
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Supporting Local Farms, Fresh Food, Healthy Communities
!AR/ S !ccO JN IHI CURRJcUIU/
BY JcN PIAcI
At the Vermont Achievement Center's Sheldon Academy,
the H.O.B.O.'s (Helping Others Be Outdoors) are at it again.
What the students endearingly refer to as "H.O.B.O. Camp"
includes seasonal activities like gardening, selling vegetable
seeds, composting, planting apple trees, maple sugaring and
making chili.
This will be the third year for the school garden. In past
summers, students grew potatoes, tomatoes, garlic, hot
peppers, onions, and basil. Much of the produce is stored
in the school's freezer to use throughout the year. Students
prepare healthy snacks with the vegetables during weekly
cooking classes and give fresh produce to the cafeteria for
the school lunches. The bumper crop for 2008 happened to
be Roma tomatoes, featured on homemade pizzas and in the
school's chili contest.
In addition to gardening, the students run their own seed
store aptly named, "H.O.B.O. Seeds". Through a program
with FEDCO Seeds, the students purchase seeds at a
discounted price then repackage the seeds, design labels and
write seed descriptions. As part of the fundraiser, students
also start plants from their seeds. Last year, students sold
cucumber, yellow zucchini, hot pepper, and tomato plants
to local families and V.A.C. staff. The benefits from this
fundraiser doubled when teachers shared fresh vegetables
from their garden in the fall. Students were pleased to eat
vegetables grown from the seeds and plants they sold.
When the students are not busy with gardening, they are
making maple syrup. Averaging 1-2 gallons per year, they
tap trees around the school and cook it down over two wood
stoves. The students and teachers gather free firewood
from the school grounds and throughout Rutland, mostly in
the form of salvaged hardwood pallets. The students and
teachers refine the art of patience and cooperation, admitting
that working together can be difficult sometimes. Tasks like
cutting and stacking firewood and hauling buckets of sap
help them realize that hard work cannot be done alone. By
the time the sugaring season comes to an end, they are
working like a team to cook a breakfast for the whole school
– pancakes, eggs, sausage, potatoes, toast, and of course,
fresh maple syrup!
When asked what they like best about H.O.B.O Camp, the
students cannot lie. It isn't the hard work. It isn't the hot
weather in the summer or the cold rain in March. It's the
end result they like the best: the syrup they get to take
home, the sweet corn they get to eat in September. And for
the teachers? Well, they just want everybody to know that
gardening, sugaring and making chili outdoors on a wood
stove is standards based! So, you too can do this with your
students; it just may improve test scores!
Jon Place teaches at the Vermont Acheivement Center and
works with students on maintaining a school garden and
greenhouse.
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"GARDEN RAP"
This is what we do in our garden plot
I'll sing it to you ‘cause we like it a lot
Class 250, we kick sod everyday
Class 250, we do it the easy way
With 50 year old Bessie, my rototiller
Me Dad and Me Papa send weeds to Montpelier
We plant garlic and potatoes in the Rutland area
We do it with our hands because we care for ya
This is what we do in our garden plot
I'll sing it to you cause we like it a lot
Class 250, we kick sod everyday
Class 250, we do it the easy way
Up with our fence and down with the roots
Weeding our garden and planting the fruits
Tomatoes and peppers, we do it right
Spices and flowers are such a delight
This is what we do in our garden plot
I'll sing it to you cause we like it a lot
Class 250, we kick sod everyday
Class 250, we do it the easy way
By a classroom student of the Intermedi-
ate Classroom (a.k.a. "Class 250"), Vermont
Achievement Center's Sheldon Academy
!UIIANO !IAO>: /NJ/AI. VIcIIA8II. ^JRAcII
BY CARcI TA>HJI
When best selling novelist Barbara Kingsolver decided to write a book about her family’s
year of eating nothing but locally grown food, Localvores all around the country cheered.
A compelling personal story told with humor and humility and sprinkled with scientific
facts and delicious recipes, Animal, Vegetable, Miracle (HarperCollins, 2007) helped bring
the Localvore movement into mainstream American culture.
This summer, thanks to a collaboration of City SEEDs (Socially Engaged Economic Devel-
opment), Sustainable Rutland, RAFFL and the Rutland Area Localvores, Animal, Vegeta-
ble, Miracle comes to Rutland as the premier book selection of the newly developed Rut-
land Reads project. The brainchild of City SEEDs, Rutland Reads will encourage people
throughout the Rutland region to read, discuss and hopefully be inspired by Kingsolver’s
story. For younger readers, Rutland Reads has chosen Paul Fleischman’s book Seed
Folks (HarperTeen, 2004) which tells the story of a vacant urban lot turned into a com-
munity garden. Both selections are also available as audio-books.
In September, Rutland Reads will culminate with a Localvore Community Meal and an
opportunity for area residents to meet local farmers and food producers and learn more
about food grown and produced right here in Rutland County. For more information
about Rutland Reads, or to learn more about the ins and outs of the being a Localvore,
please visit Sustainable Rutland’s website www.sustainablerutland.org or RAFFL’s web-
site www.rutlandfarmandfood.org.
Carol Tashie is actively involved with many social justice, peace and sustainability organiza-
tions, and grassroots efforts in the Rutland community. Carol is a founding member of the
Rutland Area Localvores, Central Vermont Peace and Justice, and City SEED (Socially Engaged
Economic Development), serves on the board of SolarFest, and co-chairs Sustainble Rutland,
an initiative of the Creative Economy.
"Vermont Framework of Standards" addressed directly in: Healthy Choices, Sustainability, Teamwork,
Interactions, Conflict Resolution, and Agriculture
3.5 Students make informed, healthy choices that positively affect the health, safety, and well- being of themselves and others; students demon
strate how to select a healthy diet that includes the recommended servings from the Food Guide Pyramid.
3.9 Students make decisions that demonstrate understanding of natural and human communities, the ecological, economic, political, or social
systems within them, and awareness of how their personal and collective actions affect the sustainability of these interrelated systems.
3.10 Students perform effectively on teams that set and achieve goals, conduct investigations, solve problems, and create solutions (e.g., by using
consensus-building and cooperation to work toward group decisions).
3.11 Students interact respectfully with others, including those with whom they have differences.
3.12 Students use systematic and collaborative problem-solving processes, including mediation, to negotiate and resolve conflicts.
4.6 Students demonstrate understanding of the relationship between their local environment and community heritage and how each shapes
their lives
7.16 Students demonstrate an understanding of natural resources and agricultural systems and why and how they are managed.
A Vermont Achievement Center student shows off bedding plants grown for the garden
17
WWW.RUTLANDFARMANDFOOD.ORG
PR8$8RvtHc ¥H8 BUUH¥v: >AvJNc JN IJ/I> cJ IIINIY
R8$8Rv8 YUUR $ÞAc8 TUÞAv
Advertising in the Locally Grown Guide
demonstrates your connection to the
Rutland Area Farm & Food Link and your
support for local food and farms.
With distribution to 40,000 readers, your
support will remain visible throughout
the year.
Contact India Burnett Farmer at india@
rutlandfarmandfood.org for details.
AÞv8R¥t$tHc tH ¥H8 dUtÞ8 UPP8R$.
Connection to a passionate consumer •
base dedicated to supporting local
food, farms and economies.
Year-Round Visibility. Most readers of •
the Guide pick it up each Spring and
keep it for the year. 80% use it as
a buying directory and reference it
year round.
Reasonable Rates. A full year’s worth •
of exposure for the price of daily
advertising in area newspapers.
High Visibility. The Guide is distributed •
as an insert in the Rutland Herald and
other area papers in late May.
BY !IIANcR TJ>cN
Late summer and early fall in Vermont is truly a time of plenty. However, this
time of plenty is too-rapidly followed by the relatively lean times of late fall,
winter, and early Spring. Many of us want to continue supporting our local
growers and producers, but either cannot access their products, or cannot find
enough variety to fill our family’s plates or please their palates. One solution
is to change our mindsets from being “consumers” to being “producers” -
producers of preserved foods that is.
To preserve the bounty of your favorite local foods, you do not need expensive
equipment or special training. First and foremost, you need to change your
shopping habits.
Shop local farmers’ markets, U-pick operations, or farm stands with an eye
for vegetables and fruit at the peak of production, and then acquire PLENTY—
that is, don’t just buy enough for a meal or two, but negotiate a good price
for a bushel or more.
If you are a member of a CSA, pay attention to what is in surplus and take
the extras offered, or, better yet, offer to help harvest during a bumper crop
in exchange for some of the extra harvest.
The next step involves some PLANNING. Enlist the aid of family and friends,
and set aside that evening or the next day, to be devoted to processing the
bulk purchase. I am able to clean, snap, then preserve (freeze) enough fresh
green beans to last my household of seven from September to May! Because
I bought several bushels at once, I was able to acquire the beans for a great
price, too.
Don’t know how to even freeze the produce you prefer? Purchase or borrow
a “how-to” guide or good cookbook from your local bookstore or library,
visit reputable websites such as the Vermont Extension Service, or view
instructional footage on YouTube. Better yet, invite yourself over to help a
friend or neighbor who knows how to preserve your favorite food. Any of these
experiences can take you through the basics of preservation techniques.
Many of us think first of pickling cucumbers, green tomatoes, or green beans
(my mother always pickled watermelon rind) and hot-water bath “canning”
berry jams or tomato sauces. These practices were popularized during the
Depression and World War II, but are built on a foundation of even more
traditional food preserving practices. Fun food preservation methods to try
range from the traditional New England practice of root cellaring, to the more
taste-altering practices of lactic fermentation, drying, curing, smoking, and
salting.
Freezing (storage at 0º F or below) is perhaps the simplest and fastest means
of preserving fresh produce. It also has the advantage of having a minimal
effect on flavor and nutritional values if the food is processed and packaged
correctly before storage. Your freezer, especially if you have the expanded
space of a chest freezer, can become a treasure chest for hoarding every type
of food harvested over the months of summer and fall bounty.
To explore the arts of “putting foods by” there are innumerable, excellent
sources to consult at your local library, or to buy from your local bookstore.
Two that explore the most age-old, low-energy traditional methods from
many cultural backgrounds are:
Preserving Food Without Freezing or Canning: Traditional Techniques •
Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic
Fermentation from farmers and gardeners of France’s Terre Vivant;
Wild Fermentation: The Flavor, Nutrition and Craft of Live Culture Foods •
by Sandor Ellix Katz
Both are from Chelsea Green Publishing (www.chelseagreen.com)
18
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LUcALLv dRUwH dUtÞ8I
Supporting Local Farms, Fresh Food, Healthy Communities
¥HAHR vUUI
!I J> IHRcUcH IHI cINIRcU> >UIIcRI cJ 8U>JNI>>I>. cRcANJzAIJcN> ANO cc//UNJIY /I/8IR> IHAI IHJ> CUJOI J> IU8IJ>HIO.
¡II IHI/ KNcv Hcv /UcH YcU AIIRIcJAII IHIJR >UIIcRI cJ IccAI AcRJcUIIURI!
!RI>H !ccO PHJIANIHRcIJ>I C:2°O)
Tom Johnson & Ina Smith
CRIA/ cJ IHI CRcI 5UIIcRIIR C:1OO)
Barbara Fenhagen
Castleton Health Center Pharmacy
Green's Sugar House
Paul & Ingrid Gallo
Thomas Dairy
Vermont Herb and Salad Company
Wayne & Kathleen Krevetski
5JIvIR OUIIN CcRN 5UIIcRIIR> C:7°)
Castleton Crackers
5UcAR 5NAI PIA 5UIIcRIIR> C:°O)
Dean Boggio & Mary Droge
Dutchess Farm
Green Mountain Country Bakery
Harvey & Ethel Horner
Lenny & Elizabeth Gibson
Mark & Jane Skakel
Michael Beattie & Leslie Silver
Mike Horner & Sandy Fink
Ron Steffens
Sheryl Rapee-Adams
Steve Eddy
Wehse and Kenny Insurance
Wendy Leffel
5IRJNc 5IJNAcH 5UIIcRIIR> C:2°)
47 Main
Baba-a-Louis Bakers
Dennis Duhaime & Carol Tashie
Dr. Michael Scovner
East Poultney General Store
Eric & Dale Davenport
Eugenia Cooke
Gabrielle McDermit & John Hartmann
Hampshire Hollow Farm
Jeanne Bouchard
Julie Sperling
John Malcolm
Laurie Phillips
Marion Cleary
Mentor Connector
Merchants Bank
Old Gates Farm
Pam & Dick Kilburn
Partner Earth Education Center
Paul Colletti
Paul Jardine
Phyllis Torrey
Richard & Elaine Nordmeyer
Rick Wilson & Ali Jesser
Sandy Cohen
Tweed Valley Farm
Vermont Bagel Cafe
Walt & Trude Lauf
Williams Hardware
Wood's Insurance Agency
David Horgan
L8HÞ vUUR $UÞÞUR¥I
The publication of the Guide is a free service for farmers and businesses supporting local agriculture.
It is also a free resource for residents. Please support RAFFL’s work, including the annual publication
of the Locally Grown Guide with a tax-deductible contribution to RAFFL.
Name: ____________________________________________________
I would like gift to remain anonymous (Y/N)

Suggested Donation Levels:
____ $25 ____ $50 ____ $75 ____ $100 ____ $150 ____ $250 ____ $500
Address: _______________________________________________________________
City: ___________________________ State: ____________ Zip Code: ____________
Email _____________________________________ Phone ______________________
Make checks payable
to “RAFFL”
Mail to:
P.O. Box 561
East Poultney, VT 05741
Other ways to Donate:
On our website •
www.rutlandfarmandfood.org
“Causes” on Facebook •
19
B8H$UH
Falkenbury Farm • 35
Foggy Meadow Farm • 36
Snowflake Farms, LLC • 71
Vermont Herb & Salad Company • 75
Vermont Natural Beef • 77
Willie T’s Good Food Bakery • 86
BRAHÞUH
Brandon Farmer’s Market • 6
Churchill House Inn • 94
Kingsley’s Farmstand • 45
Kirby’s Happy Hoofers • 46
Lilac Inn • 96
Maple View Farm Alpacas • 53
Thelma’s Maple Sugarhouse • 73
Wood’s Market Garden • 79
cA$¥L8¥UH
Birdseye Diner • 91
Blue Cat Bistro • 92
Castleton Farmers Market • 7
Castleton Pizza Place & Deli • 93
Castleton Village Store • 87
Dutchess Farm • 34
Laughing Child Farm • 49
Leslie & Lori Barker • 82
Miller’s Meadow Farm • 58
Old Gates Farm • 60
Rudi’s Lakeside Garden, LLC • 84
Wright Choice Alpacas • 80
c8H¥8R RU¥LAHÞ
Heleba Potato Farm • 41
DAHav
Bushee Family Maple Farm • 26
Smokey House Center • 70
DUR$8¥
Dorset Farmers’ Market • 3
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Fair Haven Farmer’s Market • 8
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Vermont Hydroponic Produce Co. • 76
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Granville Farmers’ Market • 14
Hicks Orchard • 42
Kilpatrick Family Farm • 44
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Greenwich Farmers’ Market • 15
Lewis Waite Farm • 50
HAmÞ¥UH lHv)
Perry’s Potatoes • 63
Riverside Farm • 65
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Milky Way Organic Farm • 57
RtLLtHc¥UH
Hemingway’s Restaurant • 95
L8tc8$¥8R
Blue Ledge Farm • 22
LUHÞ8RRv
West River Farmers’ Market • 5
mAHcH8$¥8R
Manchester Farmers’ Market • 4
m8HÞUH
Mendon MT Orchards • 55
The Red Clover Inn • 100
mtÞÞL8aURv
Middlebury Farmers’ Market • 1
mtÞÞL8¥UwH $ÞRtHc$
3-D Hill Farm • 19
Naga Bakehouse • 83
mUUH¥ HULLv
Huckleberryhill Farm • 43
Mount Holly Farmers’ Market • 9
Parsells Family Farm • 61
NUR¥H cHt¥¥8HÞ8H
Baird Farm • 21
Littlebrook Farm • 51
NUR¥H cLAR8HÞUH
Apple Hill Farm • 20
ORw8LL
Brookside Stock Farm • 24
Orwell Village Farmers’ Market • 2
Singing Cedars Farmstead • 68
PAwL8¥
Clark Farm & Maple Country Kitchen • 30
Consider Bardwell Farm • 31
Northeastern Vine Supply • 59
Roblee Farms • 66
PUUL¥H8v
Birdhouse Inn Bed & Breakfast • 90

1
Cerridwen Farm • 28
East Poultney General Store • 88
Green’s Sugarhouse • 39
Poultney Farmers’ Market • 10
Red Brick Grill • 97
Sunrise Hill Organic Farm • 72
PU¥HAm $¥A¥tUH lNY)
Maple Grove Farm • 52
RUÞ8R¥
Merk Forest and Farmland Center • 56
RU¥LAHÞ
Boardman Hill Farm • 23
Hathaway Farm • 40
Rutland Farmers’ Market • 11
Rutland Natural Food Market: The Co-op • 89
Rutland Winter Farmers’ Market • 12
Table 24 • 98
The Palms • 99
Thomas Dairy • 85
$AL8m lHv)
Salem Village Farmers’ Market • 16
$HUR8HAm
Champlain Orchards • 29
$HR8w$aURv
Krueger-Norton Sugarhouse • 47
Paxton Greens • 62
Smith Maple Crest Farm • 69
TtHmUU¥H
Carabeau Family Farmstand • 27
Young’s Maple Syrup • 81
WALLtHcPURÞ
Marble Meadows • 54
Victorian Inn at Wallingford • 101
W8LL$
Brown Boar Farm • 25
Larson Farm & Morningside Stables • 48
Second Nature Herbs • 67
Wellsmere Farm • 78
Wells Village Farmers’ Market • 13
W8$¥ HAv8H
Fresh Tracks Farm • 37
W8$¥ RU¥LAHÞ
Davis Hogs & Dirt • 33
Grabowski Farm • 38
Timberloft Farm Store • 74
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Whitehall Farmers’ Market • 17
WHt¥tHc
Crawford Family Farm • 32
Popoma Farm • 64
L8c8HÞ
• Farmers’ Markets
• Farms and Farmstands
• Value-Added Food
Processors
• Retailers
• Restaurants & Inns

50

15
YUUR dUtÞ8 ¥U LUcAL FARm$
Use this map to locate farms, farmers’ markets and businesses
supporting local agriculture. Detailed listings of each business are inside!
Please use caution and courtesy when visiting working farm businesses.
While most farms welcome visitors, it is always wise to call ahead for
directions and to make sure a visit is appropriate!