Addison County Guide to Local Food and Farms 2012

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Addison County Guide to Local Food and Farms

2012

Inside:

An Addison County Relocalization Network (ACORN) publication, produced in partnership with the Addison Independent.

— 2012 Addison County Guide to Local Food and Farms

The 2012 Addison County Guide to Local Food and Farms

Publisher: ACORN Network

Project Editor: Andrea Suozzo

Contributing Writers: Andrea Suozzo, Andrew Stein, Christian Woodard & Kyle Finck

Directory compiled by: Susan Smiley & Hannah Mueller

Map by: Claire Tebbs & Kevin Behm

Design by: Andrea Suozzo & Andrew Stein

Cover adapted from a Charlie Hohn illustration

To make sure your farm is included

in the next Addison County Guide to

Local Food and Farms, call Susan

Smiley at (802) 388-6601. For a

statewide listing, register your farm

at vermontgrowersguide.com.

For more details about ACORN and

to receive our member e-newsletter,

Come savor the experience

What’s inside?Eat local — on a budget!Page 5

Local group forges path to food accessPage 5

Institutions buy localPage 8

The Lay of the LandPage 9

So, why should I eat local?Page 13

Learn, buy, growPage 14

Food and Farm DirectoryPage 15

Wild and wacky crops Page 25

Bobcat Cafe and BreweryPage 33

Eagle’s Flight FarmPage 34

2012 Addison County Guide to Local Food and Farms —

Welcome to the third edition of our prize-winning Guide!

It’s hard to believe how much has happened in the last 12 months. The local food economy is truly budding and entering an exciting new spring of growth.

Consider the following:

The Addison County Local Food Index reached $2.85 million in 2011. ACORN launched the Local Food Index to track the wholesale value of local foods (Vermont + 30 miles) purchased by Middlebury College, Por-ter Medical Center, Middlebury Natural Foods Co-op, Greg’s Meat Market and Addison Northeast Foodservice.

Green Mountain Organic Creamery to open soon: Cheryl and JD Devos of Kimball Brook Farm in North Ferrisburgh will be bottling their organic milk at their new facility in Hinesburg this spring.

Grass-fed beef, pastured meats and eggs are on a roll: Local beef producers are organizing to increase processing capacity in the county.

just opened and will be processing premium meats. VT Heritage Grazers is growing its wholesale production of pastured pork. The Hannaford Career Center is organizing train-ings for meat cutters. Rockville Market Farm and Doolittle Farm are scaling up pastured egg production.

ACORN has been involved in a pilot to evalu-ate the functionality of a transactional plat-form for wholesaling local foods in the county, in Vermont and beyond in partnership with FoodEx, an information technology and logis-tics company from Boston.

Farm-to-School is taking root: School gardens and greenhouses, local food feasts, taste-testings, iron chef competitions, composting programs and local food ingredients on school menus are popping up across all three of our county’s school districts.

Bristol Bakery is launching its wholesale baking business to supply local institutional accounts with fresh, scratch-baked goods.

More restaurants are showcasing local: Pio-neers like Mary’s Restaurant started featur-ing local growers and local foods decades ago. Basin Harbor Club, the Bobcat Café, Bar Antidote, Tourterelle, the Storm Café and the Shoreham Inn have stepped it up in the last few years. Ramunto’s, Green Peppers and A&W now source more fresh and tasty locally-grown ingredients for their menus.

HOPE is exploring the feasibility of contracting production of storage crops with local growers to process into frozen winter meals for distribu-tion to its clients.

Matchmaking: ACORN and Middlebury Col-lege have co-hosted three matchmakers between local growers and value-added producers and buyers.

Sunrise Orchards launched a frozen food line: Sunrise partnered with the Neighboring Food Co-op Association and Fletcher Allen Hospi-tal to release a frozen line of organic, locally sourced, frozen broccoli, sweet corn, blue-berries, and green beans which can now be found at 20 co-ops throughout Vermont and New England.

for you in addition to our growing directory of lo-cal producers. Write us at [email protected] with your comments and suggestions!

A special thanks to Angelo Lynn, Andrea Suozzo, Andrew Stein, Vicki Nolette and Anna Osborne at the Independent, to Claire Tebbs and Kevin Behm at the Addison County Regional Planning Commission for their help with mapping, and to ACORN stalwarts Susan Smiley and Hannah Muel-ler!

And thank YOU for supporting our advertisers: ev-ery dollar you spend locally is an investment in our community, our health and our future!

— Jonathan CorcoranACORN Network

Letter from ACORN President Jonathan Corcoran


Photos, top to bottom:Jams, preserves and

dried herbs all ready for a long winterPhoto by Kate Gridley

Drying garlic in JulyPhoto by Barbara Ganley

A jar of Addison County pickles was among the top contestants at the 2012 Vermont Farm ShowPhoto by Andrea Suozzo

Gleason’s Grains Whole Wheat Bread

3/4 cup honey

1/4 cup molasses

3 cups boiling water

1 cup cold water

3 packages yeast

1/4 cup olive oil

1 tsp salt

Place honey and molasses in large bowl. Stir in hot water, and then add

cold water.

When liquid is lukewarm (105 to 115 degrees), sprinkle yeast evenly over

mixture to activate. Use your hands to help mix it in and dissolve. Then add

bowl and cover with plastic wrap or damp towel. Set in warm place (80

degrees) to rise until double, about 45 minutes to 1 hour. Gently punch

down, and let rise again (about 30 minutes).

Round the dough and shape into three loaves (8” by 4” pan). Let rise at 90

Preheat oven to 350 degrees. Put bread in oven and DO NOT OPEN the

Check it at 30 minutes, but it will probably require 40 to 45 minutes.

Recipe courtesy Ben and Theresa Gleason


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On a food budget?

Think simple, localOne of the hesitations many have with buying local food is the price tag, which,

hailing from the midwest, California, Florida or from some more exotic locale.To Robin McDermott, however, those prices can be deceiving. McDermott brought the concept of “peasant food” to the Mad River Valley Localvore Project, a group she co-founded, and she’s written about it in several publications since then.As she describes it, the “peasant diet” is one that was widespread before the rise of the industrialized food system: local because it was the easiest, cheap because the expensive options were prohibitive, and nutritious. While some in the world still eat a similar diet today, we Americans no longer do.The classic combination of rice and beans is a cheap, nutritious example of the peasant diet.

to heart. She presents six rules to eat locally on a budget:

1. Let the “royalty” eat high on the hog

Cuts “high on the hog” are both more tender and more expensive. McDermott suggests buying the cheaper cuts of meat, which are tougher but can be more

with other ingredients — vegetables, beans, grains — to round out the dish.

2. Never throw food away

Use bread scraps, cheese ends and scraps of meat in creative ways: McDermott

leftovers. Worse comes to worst, compost it!

3. Adapt recipes to what you have seasonally available

and on hand

polenta for pasta. Alternatives, says McDermott, can be more inexpensive

blueberries, try using apples instead.

4. Make inexpensive proteins the cornerstones of your

diet

batches at one time and freezing small portions. Eggs are another protein bargain: they come by the dozen, and even the more expensive local ones tend to be cheaper than meat.

5. Grow some of your own food

and Middlebury all have these available. Raise a laying hen. Grow produce, join

6. Take advantage of modern day peasant

conveniences

Freezers are handy ways to preserve food for long periods of time, allowing us to continue eating locally throughout the winter. The Internet is full of

Visit vermontlocalvore.org for McDermott’s writing and recipes.

Local group forges a path to food access

By ANDREA SUOZZO

ADDISON COUNTY — Among the fertile

County lives a portion of the population that cannot afford to buy food produced just down the road.“One of the disconnects has been that we have so many farms in this community, and we’ve got so much food being produced here, but it’s not available to the people who need the food the most,” said Jeanne Montross, executive director of Middlebury-based Helping Overcome Poverty’s Effects.While federal and state organizations

in addressing hunger, providing food and

meals, Montross said that there’s a growing understanding that local efforts must play a role as well.

fresh, unprocessed foods and local produce in the past years has been a struggle, especially with limited resources and high demand for

produce, and Montoss has been able to get a supply of more plain canned and dried foods that offer more nutritional value than many processed foods.Starting last year, the organization also

gleaning project started several years ago by a Middlebury College student allows

From October 2010 through September 2011

through gleaning.

toward a more inclusive food system. She

new ways to include all members of the community in the local food system. Just this year, Rep. Will Stevens,

(See HOPE, Page 9)


Croutons you would make yourself,if you had the time.

Olivia’s Crouton Company, Inc., New Haven, VT


Support AddisonCounty farms:

Buy Local!

Blue Meadow FarmBlue Stone FarmChamplain OrchardsDouglas OrchardsElmer FarmFlower PowerFoote Street FarmGarden ArtGildrien Family Farm

Golden Russet FarmKingsley’s Farm StandLalumiere FarmstandLewis Creek FarmLower Notch Berry FarmMaple Wind FarmMarble Rose FarmMountainyard FarmNew Leaf OrganicsNola Kevra’s FarmNorris Berry FarmOrb Weaver Farm

Quarry Hill GardenRockville Market FarmScott’s Greenbush GardensSinging Cedars FarmsteadStoney Lonesome FarmThanksgiving FarmThe Last ResortVermont Herb & Salad Co.Vermont Off-Season OrganicsWeybrige GardensWoods Market Gardens

We grow the corn that… Feeds the cows that… Makes the milk that…

We bottle Fresh for you Everyday!

Local Milk at its Best

MONUMENT FARMS DAIRY


By KYLE FINCKDespite several years of budget-slashing and belt-tightening, institutions in Addison County are reaching out to local farms small and large in an attempt to buy closer to home and support the local economy. “We have a growing commitment to making sure we have really healthy food with as much local product as possible,” said Kathy Alexander, president of the School Nutrition Association of Vermont and director of the Addison Northeast Supervisory Union (ANeSU) Food Cooperative. The county’s largest institutional buyers — Addison County schools, Porter Medical Center and Middlebury College — all pour big money into local foods.Some, like Shoreham’s Champlain Orchards, supply all three. In 2011, the orchard sold 280 pounds of apples to Porter Medical Center and 15,480 pounds to various schools in Addison County, as well as 4,630 pounds of applesauce and 2,300 pounds of sliced apples to Middlebury College.The power — and the potential — that institutions have when buying locally prompted the Northeast Organic Farming Association of Vermont (NOFA-VT), in partnership with Vermont Food Education Every Day (VT FEED), to undertake a nine-month research project starting in January of this year on the demand from institutions for local foods and the existing infrastructure in the state to provide it. “A keystone to this increase in farm production and sales is the wholesale marketplace, particularly the sector that includes large-volume purchasers such as institutions,” said the organizations in a letter sent to their community partners.The Addison County Relocalization Network (ACORN) is also developing a web-based platform for farm-to-institution sales within the county, with the aim of enabling farms and institutions to better connect.

Addison County SchoolsAcross the county, elementary, middle and high schools use different food providers — some based within the schools, some members of larger foodservice companies. Across the board, however, growing emphasis on serving local food is a common thread. The ANeSU Food Cooperative was born 18 months ago with Mount Abraham, Bristol Elementary and Monkton Central schools, but has added Beeman Elementary, Robinson Elementary and Lincoln Community schools since. Alexander said she has set three main priorities for the schools in her cooperative. “First and foremost, we have to be smart about

the culture of food and the community. Third is creating strong connections with the community through farm-to-school and purchasing from local

said Alexander. The amount of local food in ANeSU school meals ranges depending on the season, with upwards of 25 percent in the fall and 15 percent in the winter. Alexander has approximately $400,000 a year to spend on food for the six schools,

year, $25,000 to $30,000 of that went to local producers.

One recipient of Alexander’s push for more local foods was the Bristol Bakery, who began supplying bagels to the cooperative in December 2011. “It’s different than buying from a farmer, but it’s the same idea: ‘Well, we’re buying bagels, and we live in a town with a store that produces bagels, let’s see what we can do,’” she said. Kevin Harper, co-owner of the Bristol Bakery, called the relationship “a big hit.”

“The whole idea of the program is to get kids eating healthier foods that taste good and here we are, right down the street, able to deliver that.”The bakery devised a unique bagel for the cooperative with a particular balance

and-a-half ounce size to accommodate school nutrition requirements on portion size. Harper said that both sides had to compromise when it came to price.

margin we would like and they’re (the cooperative) not getting it quite as cheap as they might a frozen, lower quality product. But they recognize that the raw materials, hand made aspects and freshness of the product are worth paying a little bit more for.” Fresh Picks Café, a foodservice company based out of Londonderry, N.H., has provided food for Middlebury Union Middle and High Schools, Mary Hogan Elementary and Vergennes Union High School for more than ten years. Field Supervisor Chris Cantlin said that up to 70 percent of the school’s produce is local in the fall and up to 50 percent is local in the winter. Fresh Picks works with 13 farms to help supply their schools with local products, spending $37,610 in Addison County last academic year. “We try and involve the educational piece by bringing in grow carts to the schools, where a class will have the responsibility

to grow something like basil,” he said. “Students get to not only see where their food comes from, but also take part in the growing.” Ben Gleason, owner of Gleason Grains in Bridport, supplies 13 local schools (including Fresh Picks Café)

“Five years ago, I didn’t sell to any schools other than Middlebury College,” said the 30-year grain farmer. “Now there’s quite a few … It’s great to have those kids eating quality

products that are grown right here in Addison County.” Gleason credited the increase to a

Swiss Chard and Goat Cheese Tart

Unsweetened tart crust (with pe-

cans, preferably)

1/2 pound swiss chard

1 bunch scallions (or wild ramp)

1 splash olive/grapeseed oil

1/3 cup milk

2 large eggs

4 ounces goat cheese

Nutmeg

Salt & pepper

Gather the dough into a ball, wrap in waxed paper, and place in fridge for

about half an hour. Preheat oven to 375. Gently roll out the crust dough and

line your tart pan. Place pie weights on the crust (or use a sheet of foil and

place about half a cup of dried beans on top), and bake for about 20 min-

utes until lightly golden.

Remove from oven, take off the weights and place the tart pan on a cooling

Rinse the chard, drain well, then separate the leaves from the stems. Roughly

chop the leaves, cut the stems into 1/2 inch slices. Slice the white and light

green parts of the scallions. Heat a skillet for about a minute, add a splash of

your oil and, when it shimmers, add the onions and sautee until transparent.

Next add the chard stems and cook over medium heat until they begin to

soften. Next add the chopped chard leaves.

Cook, stirring to prevent scorching, until the liquid that will seep from the

leaves has run out and the mixture is no longer water. Be sure to press the

mixture while you cook it to coax the liquid out. Remove pan from heat.

In a medium sized bowl or using a food processor, beat the eggs very well.

Add the

milk, a pinch of salt, pepper, and a small grinding of fresh nutmeg. Add the

goat cheese, in small pieces, and mix until smooth. Place the chard mixture

in the tart crust, then pour the custard mixture over the top. Bake for about 45

minutes, until a knife inserted comes out clean, and the custard is browned.

Let tart cool slightly on a rack. For a perfect meal, serve immediately with

French bread and your favorite salad with a light vinaigrette.

Recipe courtesy Jeanne Montross

KATHY ALEXANDER, COORDINATOR of the Addison Northeast Foodservice Cooperative, chats with Deb Preston and Anne Coolidge, cooks at Monkton Central School. The cooperative seeks to incorporate local foods into school lunches and to create community connections to the farmers.

Independent photo/Trent Campbell

“It’s great to have those kids eating quality products that are grown right here in Addison County.”- Bridport grain

farmer Ben Gleason

“Students get to not only see where their food comes from, but also take part in the growing.”

- Chris CantlinFresh Picks Café

greater demand for healthy school food and the rise of the local foods movement. “There are certain numbers of people in food services who are really starting to question the quality of the food they are serving. The local foods movement has also had a impact. There are a lot more people now who are saying, ‘We’ve got to support our local businesses,’” he said. While Gleason approximated that less than 10 percent of his business came from local schools — Mary Hogan buys 100 pounds of grain a month while the Red Hen Baking Company in Middlesex buys one-and-a-half tons — he said his relationship with local schools goes beyond business.“I’ve had students come visit the farm and I’ve been to talk at schools,” he said. “It’s good that these students get a connection between where their food is

grown and the local farmer.”

Porter Medical CenterIn 2011, Porter Medical Center spent 10.5 percent of its food budget — $23,946 — on locally produced food. “I started tracking the amount we spend on local food last year because I wanted to see where we were and how we could improve the on the number,” said the center’s Director of Food Services, Laura Brace. Brace doesn’t have the budget to buy locally all the time, but said she tries to as much as possible. “Sometimes it boils down to the fact that I can’t do this everyday, but at least I can do it on holidays to make it special,” said Brace, who has been director since 2002. “You can buy tomatoes locally for $25 a (See Local business on Page 32)


STUDENTS FROM WHITING Elementary School harvested more than 250 pounds of potatoes at Golden Russet Farm in the fall of 2009. Second- and third-grade students took the cartons of potatoes to the Whiting Community Food Shelf to deliver their harvest and complete the cycle of farm to school to dinner table. Thanks to Will and Judy Stevens and all Whiting students, families in need of support of the Community Food Shelf got fresh vegetables on their table.

I-Shoreham — also a vegetable farmer at Golden Russet Farm and a major supporter of the gleaning project — convened a group to discuss ways that those in agricultural and food professions can address hunger issues.“We wanted to see if we could deal with some of the issues with hunger through the farm economy we have now,” said Jay Leshinsky, who runs the garden at Middlebury College and serves as the president of of the board at Middlebury Natural Foods Co-op, which pledged to help fund a project the group undertakes.Though the project is still in its nascent stages, HOPE plans to contract with local farmers to provide produce, then process the produce into soups and stews to be served at the food shelf. Montross said one goal of this project will be involving food shelf users in as many aspects as possible, and in delivering the soups and stews with recipes for learning. Eventually, she hopes to extend the processing and storage capacity of the food shelf, and to be able to offer opportunities for food shelf users to participate in the harvesting and processing of their own food.Montross said these sorts of contracts are the best way to go: to get food with local roots to the food bank and to make sure the grower is compensated for it.

“What we really want to do is to change the whole paradigm of how we feed people who don’t have food,” said Montross. “Instead of saying, ‘Here’s a bag of food, you don’t know what’s in it,’ what we want to do is start getting people involved in deciding what kind of food they eat and making connections with the farmers.”Food systems scholar Jesse McEntee taught a course at Middlebury College this winter

examining local and national food systems and emergency food distribution strategies. He said inclusive approaches to changing eating habits tend to be more effective than simply giving nutrition instructions, since there are more factors to what people choose to eat than knowing what foods are “healthy.”“Food is a very

complex subject — it’s not just a metabolic need. It’s also a really important symbolic resource,” he said.One of the persistent questions that his students had, said McEntee, was how to reconcile the emerging local foods movement across the state with the persistent issue of hunger and malnourishment.McEntee said this question isn’t a new one, but that many Vermont organizations are leading the nation in their efforts to incorporate those affected by food insecurity

issues into the solutions. The Vermont Food Bank, for example, has a working farm that creates jobs for the organization’s clients and brings in fresh food during the growing season.“It’s really about reframing this as not so much a hunger issue, but a food justice issue,” he said. “It’s the idea of a grassroots response to hunger by the people who are experiencing hunger.”This, said Montross, is what she hopes to move toward: involving people in the food system, and giving them the skills and the inspiration they need to make sure they are eating a healthy diet. “Our problem here in Addison County is not so much starvation as it is malnourishment,” she said. “When you look at what’s available for

incentive and a physical comfort to buying

Montross said. “That’s not the food you want to be feeding children whose organs and brains are developing. That’s not the kind of food that you want working people to be eating so that they’re prepared to go to work and be productive.”As HOPE embarks on its new journey, Montross said she’s already heard good feedback from food shelf users on the wider range of produce and gleaning programs already in place. And she said she is optimistic that more and more people throughout the community will help to make local foods available to all.“I think as long as we keep bringing attention to the issues they will start to change,” she said.

HOPE(Continued from Page 5)

Food insecurity bypercent of population:

United States: 14.5%Vermont: 13.8%Addison County: 12.8%

U.S., Vermont: 2008-2010 average, United States Department of AgricultureAddison County: 2009 data, Feeding America

By ANDREW STEIN ADDISON COUNTY — From the high ridges of the Green Mountains down to Lake Champlain, Addison County sits on a range of different soil types. George Tucker, a forester and wetlands reserve specialist at the Natural Resources Conservation Service, outlined the lay of the land.“The further west you get, the heavier the clay gets. From Route 22A (to the) west, it’s pretty heavy clay with some pockets of loamy soil.” Loamy soil is composed of a mix of sand, soil and clay. “In between 22A and Route 7, you have a lot of heavier clay, and the closer you get to route 7 the loamier it gets, with sand soil and clay,” said Tucker. “As you get eastward you get more into gravels, sands and other glacial till type soils.”While grasses that can be used for hay grow well in clay, lighter soils are better for growing higher value crops. Those lighter soils, said Tucker, are concentrated in pockets of East Middlebury, Bristol, Starksboro, Monkton and New Haven. Farms sitting on loamy soils near Lake Champlain are quite fruitful too, take Shoreham’s Champlain Orchards, known for its succulent fruit or Golden Russet Farm, also of Shoreham, known for its wide range of produce. But with help from local businesses that specialize in organic, soil fertility products, farmers and home gardeners can adapt most soil types to match their needs.One option for local farmers is Bridport’s Soil Builders, run by Thomas Vanacore. Soil Builders is dedicated to remineralization of soil using crushed stone resources and minerals from New England down to New Jersey and Pennsylvania. Such resources include granites, basalts, volcanic rock and glacial rock deposits, said Vanacore. “Anything that has a broad elemental spread is suitable for remineralization and you get a well balanced material,” said Vanacore. “These broad spectrum minerals do everything. They balance ph and put back micro- and macro-nutrient-trace elements that have been gone since the ice age. So it’s revitalizing depleted soils.”Another popular option for local soil fertility is Moo Doo, a line of organic soils and composts produced by Vermont Natural Ag Products in conjunction with the Foster Brothers dairy farm in Middlebury. The Moo line of soil products is derived from bovine, poultry and horse manures, which are generated right here in the Champlain Valley. Vermont Natural Ag also offers other soil fertility products, and the organization swears that their compost is “udderly the best!” But even without all of theses products, Addison County on the whole is a great place to farm, said Vanacore.“Addison County is blessed with great reserves of clay and other mineral rich materials and limestone bedrock,” he said. “We really have a great reserve of fertility here, and it would serve us well to use more sustainable practices, which I think we’re starting to do.” For more information on Soil Builders, head to Rockdustlocal.com. For more on Moo Doo and other Vermont Natural Ag Products, check out moodoo.com. Reporter Andrew Stein is at [email protected].

Lay of the land: A closer look at

Addison County soil


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Support the Addison CountyEmergency Food Shelf at HOPE.

Give local so we can buy local.

Helping to overcome poverty’s effects in Addison County since 1965.

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Pick-Your-Own Apples thru Mid-October

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So, why should I buy local foods?By VERN GRUBINGER (University of Vermont Extension vegetable and berry specialist)Vermont has a wide variety of farms. While known for our dairy production, there also many farms that raise fruits and

products of all kinds. Our farmers are dedicated to stewardship and committed to quality. And while they love what they do, they aren’t doing it for entertainment. They need to make a living. Consumers that value fresh food and a working landscape should support local farmers by buying their products. Here are ten reasons why.

1) Locally grown food tastes and looks better. The crops are picked at their peak, and farmstead products like cheeses and are hand-crafted for best

nearby facilities and typically the farmer has direct relationship with processors, overseeing quality - unlike animals processed in large industrial facilities.2) Local food is better for you. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. Food imported from far away is older and has traveled on trucks or planes, and sat in warehouses before it gets to you.

3) Local food preserves genetic diversity. In the modern agricultural system, plant varieties are chosen for their ability to ripen uniformly, withstand harvesting, survive packing and last a long time on the shelf, so there is limited genetic diversity in large-scale production. Smaller local farms, in contrast, often grow many different varieties of crops to provide a long harvest season, an array of colors, and

higher where there are many small farms rather than few large farms.

4) Local food is safe. There’s a unique kind of assurance that comes from looking a farmer in the eye at farmers’ market or

and they take their responsibility to the consumer seriously.

5) Local food supports local families. The wholesale prices that farmers get for their products are low, often near the

direct to consumers cut out the middleman and get full retail price for their food - which helps farm families stay on the land.

6) Local food builds community. When you buy direct from a farmer, you’re engaging in a time-honored connection between eater and grower. Knowing farmers gives you insight into the seasons, the land, and your food. In many cases, it gives you access to a place where your children and grandchildren can go to learn about nature and agriculture.

7) Local food preserves open space. When farmers get paid more for their products by marketing locally, they’re less likely to sell farmland for development. When you buy locally grown food, you’re doing something proactive to preserve our working landscape. That landscape is an essential ingredient to other economic activity in the state, such as tourism and recreation.

8) Local food keeps taxes down. According to several studies by the American Farmland Trust, farms contribute more in taxes than they require in services, whereas most development contributes less in taxes than the cost of required services. Cows don’t go to school, tomatoes don’t dial 911.

9) environment and wildlife. Well-managed farms provide ecosystem services: they conserve fertile soil, protect water sources, and sequester carbon from the atmosphere. The farm environment is

ponds and buildings that provide habitat for wildlife in our communities.

10) Local food is an investment in By supporting local farmers

today, you are helping to ensure that there will be farms in your community tomorrow. That is a matter of importance for food security, especially in light of an uncertain energy future and our current reliance on fossil fuels to produce, package, distribute and store food.Adapted from ‘Growing For Market’ newsletter

Photo credits, clockwise from left: Trent Campbell, Trent Campbell, Andrea Warren, Eugenie Doyle, Trent Campbell


(802) 897-2737

Locally grown hops for the Vermont brewer.

Taking orders beginning Sept. 2012.

www.addisonhopfarm.com

Eat what’s in season!

May Jun Jul Aug Sep Oct Nov

Blueberries, Raspberries, Corn, Lettuce, Tomatoes

MelonsStrawberries

Asparagus Beets, Carrots, Turnips

Broccoli, Radishes

Cabbage

Apples, Pears, Onions, Cucumber, Eggplant, Peppers, Winter Squash, Pumpkins

PeasPotatoes, Summer Squash, Beans

Rhubarb

SpinachData from the Vermont

Agency of Agriculture,

Food and Markets

Connect with your local farmers! Grow your own fruits and veggies!Middlebury Farmers’ MarketMarble Works

Wednesdays, mid-June - mid-Oct.

Saturdays, May - Oct.

9:30 a.m. - 12:30 a.m.

Accepts Farm-to-Family coupons

Vergennes Farmers’ MarketCity Green

Thursdays, early May-Sept.

3 p.m. - 6:30 p.m.

Brandon Farmers’ MarketCentral Park

Fridays, end of May- early Oct.

9 a.m. - 2 p.m.


Bristol Farmers’ MarketTown Green

Saturdays, June - Oct.

11 a.m. - 2 p.m.


Ducklings huddled under a heat lamp at Paris Farmers Union last spring.


Middlebury Area Community

Garden [email protected]

Bristol Community Gardens [email protected]

Vergennes Community Garden (802) 377-8693

Find resources online:

Northeast Organic Farming

Association - Vermont

Gardening Resources

nofavt.org/programs/gardener-education

University of Vermont Master

Gardener Program

uvm.edu/mastergardener


Addison County Food and Farm DirectoryAddison1. Addison Hop Farm Kris Anderson | 3250 Townline Road, Addison | 989 4214 addisonhopfarm.com Hops and hop pellets Availability: Farm direct and through website

2. Garden Art Paul Mahan | 1357 Route 17, Addison 759 2294 Organic vegetable transplants,

Availability: Local Retailers

3. Harrison’s Home Grown Melanie and Patrick Harrison | 8180 Route 22A, Addison | 759 2605 | [email protected] Milk fed veal, pork, beef, retail cuts, bulk milk Availiability: Farm direct

4. Harwood Farm Alden Harwood | 1582 Route 17, Addison | 989 [email protected] Vegetables, compost, hay Availability: Middlebury Farmers’ Market, farm direct

5. Lakeway Farm Beth and Charlotte Pratt | 3057 Lake Street, Addison | 349 6100 Vegetables, Sweet Potatoes, Popcorn, USDA Inspected Beef;

retail cuts, eggs Availability: Farm direct

6. Mike’s Farm Mike Eastman | 435 Town House Road, Addison | 759 2764

milk at farm Availability: Farm direct

7. Vermont Green Meadows Lisa and Tim Davis | 3051 Route 22A, Addison | 759 [email protected] Vegetables, honey Availability: Farm direct, Vergennes Farmers’ Market

Benson8. Falkenberry Farm Bob and Jacki Ambrozaitis | 1520 Park Hill Road, Benson | 537 2979 [email protected]

at farm, eggs, farm stays Availability: Farm direct

9. Flew the Coop Farm Bob and Carol Draper | 5871 Stage Road, Benson | 537 3717 Eggs Availability: Farm direct, Middlebury Natural Foods Coop, Champlain Orchard Farm Store

10. Foggy Meadow Farm Sally Beckwith and Paul Horton 2494 Lake Road, Benson | 537 4754 [email protected] Vegetables Availability: Middlebury Farmers’ Market, Rutland Farmers’ Market

11. Fresh Pickins Kari Lussier | 5442 Route 22A, Benson 537 2435 Vegetables, bedding plants, eggs, maple syrup, Christmas trees, canned goods, honey Availability: Farmstand

12. Over the Hill Farm John and Shelbie Wing | 502 Stage Road, Benson | 537 [email protected] Meat processing, organic

13. Vermont Natural Beef Bob and Pati Stannard | 1943 Stage Road, Benson | 537 3711 vermontnaturalbeef.com Beef Custom Cut and Delivered, Retail Cuts Availability: Farm direct, web site

Brandon14. Neshobe Farm Hannah Davidson | 142 Steinberg Road, Brandon | 310 8534 [email protected] Vegetables, organic, farmstand Availability: Farm Direct, CSA, Middlebury Farmers’ Market, Rutland Farmers’ Market, Middlebury A&W, American Flatbread

15. Neshobe River Winery Patrick Foley | 79 Stone Mill Dam Road, Brandon | 247 8002 neshoberiverwinery.com

Availability: Tasting room, winery

16. Otter Valley Winery Ursula Zahn | 1246 Franklin Street, Route 7, Brandon | 247 6644 ottervalleywinery.com

Availability: Tasting room

17. Woods Market Garden Jon and Courtney Satz | 93 Wood Lane, Brandon | 247 6630 woodsmarketgarden.com Vegetables, CSA, baked goods,

pickles Availability: Farmstand, CSA, Rutland Farmers’ Market and wholesale

Bridport18. Champlain Acres Henry and Donna Lawton | 5235 Lake Street, Bridport | 758 2396 [email protected]

Availability: Farm direct

19. Champlain Valley Alpacas Les and Jenny Foshay | 152 Merino Lane, Bridport | 758 [email protected] Grapes, beef, grass fed, alpacas,

Availability: Farm Direct

20. Gleason’s Grains Theresa and Ben Gleason | 2076 East Street, Bridport | 758 [email protected]

Availability: Midd Nat Food Coop, Mountain Greens, Rutland Coop, Dirtworks Mail Order, City Market

21. Hemenway Hillbillies of Vermont Cindy Myrick | Hemenway Hill, Bridport | 758 [email protected] Angus beef, eggs, maple syrup,

Availability: Middlebury Farmers’ Market

22. Vermont Heritage Grazers, LLC Alethea Bahnk | 2175 East Street, Bridport | 758 [email protected] 8 Sausage varieties, Ham, bacon,

Availability: Middlebury Natural Fods Coop

23. Wood Creek Farm Chip and Kathy Morgan | 560 Lake Street, Bridport | 758 [email protected] Beef Availability: Wholesale

Bristol24. Bristol Community Gardens 1 South Street, [email protected] Community Garden Sites

25. Hillsboro Sugarworks Dave and Sue Folino | 270 Rounds Road, Bristol | 453 5462 hillsborosgarworks.comOrganic maple syrup Availability: Middlebury Natural Foods Coop, Mountain Greens


Addison County Food and Farm Directory26. Lower Notch Berry Farm Al and Linda Lunna | 1946 Lower Notch Road, Bristol | 453 4220 [email protected] Blueberries, raspberries, PYO Availability: Farm Direct, Middlebury Natural Foods Coop, Mountain Greens, Middlebury Farmers’ Market

27. Mountain Warrior Farm Galen Helms and Sara-Paule Koeller 2886 Mountain Road, Bristol | 989 [email protected] Fresh ramps, fall vegetables, garlic,

eggs, winter CSA, pickles, wild chaga,

medicinal mushrooms, Noah’s Arc

beehives, top-bar beehives

28. South Hardscrabble Farm Joan Cook | 93 Choiniere Road, Bristol | 453 [email protected] Vegetables, strawberries, blueberries,

baked goods, pickles, farmstand Availability: Farmstand, Middlebury Farmers’ Market

29. Yore Fare Farm Anthony Myrick | 67 East Street, Bristol 453 [email protected] Pastured chicken, turkey, pork Availability: Bristol Farmers’ Market, farm direct

Cornwall30. Hibernia Farm Rene and Donna Audet | 188 Audet Road, Cornwall | 462 2434 Organic hay Availability: Farm direct

31. Lemon Fair Honey Works Kristin Bolton and Andrew Munkres 2703 West Street, Cornwall | 462 [email protected] Raw honey, comb honey from

untreated bees, nucleus colonies Availability: Farm direct, Middlebury Natural Foods Coop, Middlebury Farmers’ Market, City Market

32. Lemon Fair West Farm Sean and January Stearns | 2181 Route 30, Cornwall | 462 [email protected] Beef Availability: Farm direct

33. Meeting Place Pastures Cheryl and Marc Cesario | 1368 West Street, Cornwall | 462 [email protected] Pork, ham, bacon, sausage, organic

beef, meat birds, retail cuts Availability: CSA, farmstand

34. Moonlit Alpacas Carol and Cass Tillman | 2170 Route 125, Cornwall | 462 3510 moonlitalpacas.com

Availability: Retail shop at 32

Merchants Row, Open farm days

35. Mountain Meadows Brian Kemp and Amiel Cooper2711 Route 30, Cornwall | 989 [email protected] Beef, wholesale and retail cuts Availability: Whole Foods

36. Pine Meadow Farm David and Sharon Reising | 440 Route 30, Cornwall | 462 3582 Pork, Eggs, Maple Syrup, Farmstand Availability: Farm Direct

37. Rowe Crest Farm Daniel Rowe | 123 Lambert Lane, Cornwall | 462 2609


38. Sunrise Orchards Barney Hodges | 1287 N. Bingham Street, Cornwall | 462 [email protected] corn, broccoli, green beans,

apples, cider, frozen blueberries Availability: Middlebury Natural Foods Coop, Middlebury and Vergennes

Shaw’s, Middlebury Farmers’ Market

39. Sunset Hill Garden and Nursery Nancy Edson | 2771 Route 74, Cornwall | 462 [email protected] Vegetable plants, annuals,

perennials, baskets, strawberries,

blueberries Availability: Middlebury Farmers’ Market, Farmstand

40. Twig Farm Michael Lee and Emily Sunderman 2575 South Bingham Street, Cornwall 462 3363 | [email protected] Goat and mixed raw milk cheeses

Availability: Middlebury Farmers’ Market, Middlebury Natural Foods Coop, Vergennes Laundry

41. West Street Dairy Randy Quesnel | 2367 West Street, Cornwall | 349 8520 Grass-fed Beef Availability: Farm direct, mail order

42. Williams Farm Lucille Williams | 5283 Route 30, Cornwall | 462 [email protected] Maple Syrup, Maple Products Availability: Farm direct, mail order

43. Windfall Orchard Bradley Koehler | 1491 Route 30, Cornwall | windfallorchardvt.com Apples, pears, plums, ice cider Availability: Middlebury Farmers’ Market; Coop, Lincoln Peak Vineyard

44. Robin Falta 231 Bourdeau Road, Cornwall | 462 2331 Eggs, duck and chicken Availability: Middlebury Natural Foods Coop

East Middlebury45. Elmer Farm Spencer and Jennifer Blackwell885 Case Street, East Middlebury 388 3848 | [email protected]

beans Availability: CSA, Middlebury Farmers’ Market, American Flatbread, Greg’s market, Middlebury Natural Foods Coop and Vergennes Laundry

Ferrisburgh46. Good Companion Bakery Erik and Erica andrus | 276 Burroughs Farm Road, Ferrisburgh | 877 1396 [email protected] Beef, pork, bread, pastries, porridge,

rice Availability: Middlebury, Bristol and Vergennes Farmers’ Markets, Red Clover Market

47. Kimball Brook Farm Cheryl and JD DeVos | 2263 Greenbush Road, Ferrisburgh | 425 3618 [email protected] milk products

Availability: Graze, Middlebury Natural Food Coop, Mountain Greens Market, Lantman’s in Hinesburg, Shelburne Supermarket

48. Al’s Farm Fresh Eggs Helen Cobb | 777 Hawkins Road, Ferrisburgh | 877 3797 Eggs Availability: Middlebury Natural Foods Coop, Farm direct

49. Dakin Farm Sam Cutting | 5797 Route 7, Ferrisburgh | 425 3971dakinfarm.com Maple syrup Availability: Retail store, mail order

50. Earth House Farm Finn and Katherine Yarbrough | 4215 Sand Road, Ferrisburgh | 877 6288

A small amount of sap trickles out of one of 14,000 taps at Hillsboro Sugar-

works in early February, beginning the early — and short — season.



Map produced by the Addison County Regional Planning Commission (ACRPC), in collaboration with the

Addison County Relocalization Network (ACORN). To get a spot in next year’s directory, call Susan Smiley at

(802) 388-6601

Addison County Food and Farm DirectoryLamb, organic Availability: Farm Direct

51. Flowerpower VT Anne Flack Matthews | 991 Middlebrook

Road, Ferrisburgh | 877 3476

Organic vegetables, hops and herbs,

organic blue eggs from Auracana hens, Belgian sheep dogs (Tervuren) Availabilityand retail greenhouse, Shelburne

stores

52. Garden Goddess Michele Racine | 399 Quaker Street,

Ferrisburgh | 425 4433


53. LaLumiere Farmstead and Greenhouse

Karolyn Lalumiere | 3747 Sand Road,


Vegetables, bedding plants and seedlings, soups, baked goods Availability: Farmstand Shelburne,

Wholesale to area schools

54. SMB Cattle Co.

Quaker Street, Ferrisburgh | 425 2862

Hereford feeders, breeding stock Availability: Farm Direct

55. VT Livestock Slaughter and Processing Co.


USDA inspected meat processing, retail cuts, beef, pork, roaster pigs and cookers

Huntington56. Maple Wind Farm

Grass-fed beef and lamb, pastured

Availability: Middlebury Natural

Middlebury and Shelburne Farmers’

Markets

Leicester57. Depot Farm Supply

Rick Oberkirch | 2681 Leicester

Whiting Road, Leicester | 247 6700

Organic and non-organic animal feed

Availability

58. Garland Goat Soap

Greg, Linda and Nathaniel Moore

671 Ferson Road, Leicester | 247-9249

balm

Availability: Middlebury Natural Foods

59. Gildrien Farm

Caitlin and Jeremy Gildrien | 490

Delorme Road, Leicester | 989 7723

Availability: Middlebury Farmers’

Market, Middlebury Natural Foods

60. Mt. Pleasant Sugar Works

Shacket Road, Leicester | 247 3117

Availability

61. Stoney Lonesome Farm

James Ellefson and Lesley Wright

588 Fern Lake Road, Leicester

potatoes Availability: Farm Direct, Middlebury

Farmers’ Market

62. Taconic End Farm

Annie Claghorn and Catlin Fox | 1395

Leicester Whiting Road, Leicester |

Availability: Farm Direct

Lincoln63. Blue Meadow Farm Kristin Andrews | 696 Forge

Organic vegetables, herbs, organic eggs, goats Availability: Farmstand, local schools

64. Breault Family Farm

French Settlement Road, Lincoln

453 6792Greens, potatoes, garlic, lettuce, chickens Availability: Farm direct

65. Isham Brook Farm

AvailabilityFarmers’ Market, Lincoln Store

66. Meetinghouse Farm

Lamb, beef, retail cuts AvailabilityFarmers’ Market, Middlebury Natural

67. Twin Maple Sugar Works

West, Lincoln | 453 2785

Availability

68. Weed Farm

Quaker Street, Lincoln | 453 7395

fresh herbs, eggs, PYO Availability: Mountain Greens, Farm

Direct

Middlebury69. Champlain Valley Apiaries

Availability: Retailers including

Pratt’s, Greg’s Meat Market,

Mountain Greens

70. Champlain Valley Creamery

Middlebury | 877 2950

Availability: Middlebury Natural

71. Happy Valley Orchard

217 Quarry Road, Middlebury

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Addison County Food and Farm Directorycherries, apricots, seconds for

canning Availability: Middlebury Farmers’ Market, Buxton’s Store

109. Eagle’s Flight Farm Elizabeth Frank | 212 Mt. Independence Road, Orwell | 948 2840 | effarm.com Workshops, events, farm stays,

permaculture cultivation center,

organic gardens

110. Hall and Breen Farm Louis and Jennifer Hall | 177 Route 73, Orwell | 989 9247 Bulk organic milk

111. LaDuc Acres Robby LaDuc | 32 Royce Hill Road, Orwell | 948 [email protected] Maple syrup, maple products Availability: Farm Direct

112. Lake Home Farm Gerry and Cheryl Audet | 399 Mt. Independence Road, Orwell948 2888 | [email protected]

seeds for bird feed Availability: Farm Direct

113. Ledge Haven Farm Tom and Mike Audet | Mt. Independence Road, Orwell948 2545 | [email protected] Maple syrup and products

Availability: Farm direct, mail order

114. Red Sky Farm Ed and Paula Barnes | 613 Route 73, Orwell | 948 [email protected] Vegetables, dried ornamentals Availability: Farmstand, Buxton’s Store

115. Royce Hill Farm Brian Orleans | 237 Royce Hill Road, Orwell | 948 [email protected]

eggs Availability: Farm Direct, Middlebury Natural Foods Coop (Eggs)

116. Singing Cedar Farmstead Scott Greene | 30 Black Snake Lane, Orwell | 948 [email protected] Vegetables, chicken, turkeys, beef,

retail cuts, eggs, prepared foods,

delivery Availability: Middlebury Farmers’ Market, Middlebury Natuaral Foods Coop, Buxtons Store, Vergennes Laundry

117. Singing Cedars Farm James and Louise Carlotto | 15 Wicker Lane, Orwell | 948 2382 Beef, veal, organic hay Availability: Farm direct

118. Stonewood Farm Paul Stone | 105 Griswold Lane, Orwell | 948 [email protected] Turkeys, Turkey products, retail cuts Availability: MNFC, City Market, Healthy Living, Lantman’s Best Yet Market.

Panton119. Bebes Table Heidi Mahoney | 280 Adams Ferry Road, Panton | 475 2401bebestable.com Farm to table catering

120. Farmhouse Table Theresa Smith | 21 Fisher Lane, Panton | 345 [email protected] Beef, poultry, retail cuts Availability: Vergennes Farmers’ Market, Farm Direct

121. Otter Creek Farm Annie Henderson | 354 Basin Harbor Road, Panton | 475 [email protected] Organic vegetables, eggs Availability: Vergennes Farmers’ Market, farm direct

122. Roads End Cattle Co. Richard Jackson | 464 Jackson Road, Panton | 759 2050 | roadsendcattleco.com

Beef, grass fed, purebred polled


Pittsford123. Groundworks Farm Kevin Brown and Magaret EvansPittsford | 310 4951groundworksfarm.com Vegetables, pastured chicken, pork,

retail cuts, cheese, eggs, CSA

Ripton124. Mountainyard Farm Freeman and Mia Allen | 1676 Natural Turnpike Road, Ripton388 7394 | [email protected] Organic vegetables, greenhouse

tomatoes Availability: Farm Direct, Middlebury Natural Foods Coop, Ripton General Store

125. Nola’s Secret Garden Nola Kevra | 2936 National Forest Route 49, Ripton | 388 6107 Organic greens, herbs, vegetables,

and plants, agriculture education

activities Availability: Farm direct, Middlebury Natural Foods Coop

126. North Branch Farm Sebastian Miska and Kate Corrigan 1652 Lincoln Road, Ripton | 388 2059

Photos clockwise from top left: Eggplants, by Barbara Ganley; One cow at Hall and Breen Farm in Orwell prepares for her close-up, by Andrea Warren; Swiss chard at the Middlebury Farmers’ Market, by Andrea Warren.


Addison County Food and Farm Directorygreenmountaingrown.com Lacto fermented vegetables,

chickens, pork, ducks, turkeys, retail

cuts, CSA Availability: Middlebury Farmers’ Market

Rochester127. Sunshine Valley Berry Farm Rob Meadows and Patricia Rydle | 129 Ranger Road, Rochester | 767 3989 | vermontberries.com Organic blueberries, raspberries,

blackberries, PYO Availability: Farm direct

Salisbury128. Blue Ledge Farm Hannah Sessions | 2001 Old Jerusalem Road, Salisbury | 247 0095 [email protected] Goat Cheese, fresh, aged Availability: Middlebury and Rutland Farmers’ Markets, Middlebury and Rutland Coops, Mountain Greens, Woods Market

129. Four Family Farm Alex Wylie | 8 Shard Villa Road, Salisbury | 352 [email protected] Grass-fed lamb, beef, pastured pork

and poultry, retail cuts

130. Maple Meadow Farm Jackie and George DeVoid | 518 Maple Street, Salisbury | 352 [email protected] Eggs, maple syrup Availability: Farm direct, Shaws, Hannaford, Greg’s, Middlebury Natural Foods Coop, Bristol Discount Beverage, Buxton’s Store, Pratt’s Store, Panton General Store, Addison 4 Corners Store, Ripton Store, Big Wheel Store, Champlain Discount Foods

131. Salisbury Angus Paul and Chris Heudorfer | 195 Leland Road, Salisbury | 352 4586 Beef, whole animals, wholesale

Shoreham132. Blue Stone Farm John Reynolds and Edwina Ho | 869 Watchpoint Road, Shoreham897 5333 | [email protected] vegetables, garlic, grass-fed

beef Availability: Farm direct

133. Champlain Valley Orchards Bill Suhr and Julianna White | 2955 Route 74, Shoreham | 897 [email protected] Fresh apples, cherries, plums,

raspberries, PYO, pasteurized and

unpasteurized sweet and hard ciders,

apple pies, cider donuts, fresh apple

sauce, jarred apple butter Availability: Markets throughout Vermont, restaurant, groceries, year-round farmstand.

134. Cream Hill Farm Paul Saenger | P.O. Box 205, Shoreham Beef

135. Danzahn Farm Julie Danyew | 44 Hemenway Hill Road, Shoreham | 948 [email protected] Artisanal Goat Cheese Availability: Farm direct

136. Doolittle Farm Bay and Hilary Hammond | 1078 Doolittle Road, Shoreham | 897 [email protected] Blueberries, apples, pastured organic

Chicken and turkeys, retail cuts, eggs,

hatching eggs, wool products, maple

syrup Availability: Middlebury Natural Foods Coop for eggs, Middlebruy Farmers’ Market, Healthy Living, Yourfarmstand.com, farmstand

137. Douglas Orchard Scott Douglas | 1050 Route 74, Shoreham | 897 [email protected] Squash, apples, strawberries,

raspberries, cherries, PYO

Availability: Farmstand

138. Elysian Fields Kathleen, Joseph and Tirza Hescock3658 Route 74, Shoreham | 897 7484 Beef and pork by the half or whole,

organic milk, bulk Availability: Farm Direct

139. Golden Russet Farm Will and Judy Stevens | 1329 Lapham Bay Road, Shoreham | 897 [email protected] Organic vegetables, bedding plants:

dug perennials, vegetable starts, CSA Availability: Middlebury Natural Foods Co-op, American Flatbread, Middlebury Farmers’ Market, Ramuntos, Shoreham Inn, farmstand

140. Harvey Park Farm Susan Harvey | 372 Lapham Bay Road, Shoreham | 897 5051

Grass-fed beef, retail cuts Availability: Yourfarmstand.com, Champlain Orchard store, Rochester Hardware Store, Farm direct

141. Madison Dairy Farm George and Joann Madison | 2806 Smith Road, Shoreham | 897 [email protected] Bulk milk, eggs, garlic, tincture for

livestock Availability: Farm direct

142. Millborn Dairy Gert Schut | 322 Shoreham Depot Road, Shoreham | 897-2737 [email protected] Drinkable yogurt Availability: Greg’s Meat Market, Middlebury Natural Foods Coop

143. Sentinel Pine Orchard Whitney and Roberta Blodgett | P.O. Box 268, Shoreham | 897 7931 Apples, tours

Availability: Orchard direct

144. Shoreham Winery Pat and Greg Borah | 1460 School Street, Shoreham | 897 7126 Wine, ice cider Availability: Tasting room, Greg’s Meat Market

145. Tio Grain Farm Ken VanHazinga | 32 Doolittle Road, Shoreham | 897 2423 Organic grain Availability: Farm Direct

146. Vermont Refrigerated Storage 3442 Route 22A, Shoreham | 897 7400Refrigerated and frozen storage

warehouse primarily for apples

147. Vermont Tradewinds Farm Tim and Loraine Hescock | 1674 Route 74, Shoreham | 897 5447 | vermonttradewinds.com Pumpkins, maple syrup, maple

products, Christmas trees and

wreaths, self-guided maple tour Availability: Year-round farmstand

148. Wagner Ranch Phil Wagner | 314 N. Cream Hill Road, Shoreham | 758 2912 | wagnerranchvt.com Angus beef, pork, chicken, turkey,

retail cuts Availability: Farm Direct

149. Wood Notch Farm Gail Wood | 5866 Route 22A, Shoreham | 897 8201 Bulk milk

Starksboro150. LaFayette Farmstand Rick and April Lafayette | Starksboro453 4217 Maple syrup

Hannaford Career Center student Saddle Roy picks up a rooster inside a chick-

en hoop house built by fellow students to house chickens that agri-business

students are raising for sale later this summer.



151. Norris Sugarworks Kelly Norris | 745 Robert Young Road, Starksboro | 453 [email protected] Maple syrup, maple candy Availability: Jerusalem Store, New Haven Jiffy Mart, Norris Berry Farm

152. #15 Schoolhouse Maple David and John Adsit, Kurt Kling | 198 Brown Hill Rd West, Starksboro | 425 [email protected] Maple syrup Availability: Mail order

153. Bee Happy Vermont Pedro Salas | 258 Big Hollow Road, Starksboro | 453 [email protected] Honey, Christmas mead, honey comb, honey cream, beeswax candles Availability: Direct sales, Bristol, Hinesburg and Burlington Farmers’ Market

154. Brace Sugarhouse Mary Brace and Henry Emmons | 160 Sugarhouse Lane, Starksboro | 434 2382 Maple syrup

155. Dunham Family Maple Jeff and Betsy Dunham | 3702 Ireland Road, Starksboro | 453 4219 Maple syrup Availability: Direct sales

156. Hallock Brook Farmstand Robert Lang and Roxanne Smith | 1901 Robert Young Road, Starksboro 453 3378 | [email protected]

poultry, pork, turkeys, retail cuts, eggs, maple syrup Availability: Farmstand, Mountain Greens

157. Lewis Creek Farm Hank Bissell | 3071 Route 116, Starksboro | 453 [email protected] Vegetables, pickles, Flower and Vegetable Plants, Lamb, Eggs, CSA Availability: Stores and restaurants in Middlebury and Burlington; CSA; at farm; Black River Produce; Burlington Farmers’ Market, year-round farmstand

158. Maggie Brook Sugarworks John and Rita Elder | Ruby Brace Road, Starksboro | 453 [email protected] Maple syrup Availability: Direct sales

159. Monarch Gardens Kelly Lathrop | 2197 Route 17, Starksboro | 453 [email protected] Flowers

Addison County Food and Farm DirectoryAvailability: Middlebury Natural Foods Coop

160. Mountain View Farm Erin Buckwalter and Mike Shepard101 Mountain View Farm Lane, Starksboro | 349 [email protected] Pastured pork, chicken, eggs Availability: Farm direct

161. Mountain View Farm Larry and Sue Shepard | 40 Mountain View Farm Lane, Starksboro | 453 4217 Beef, sides and quarters Availability: Farm direct

162. Rockville Market Farm Eric and Keenan Rozendaal | 205 Cemetery Road, Starksboro453 5628 | [email protected] Organic vegetables, whole and peeled winter squash, Raspberries, Pork, eggs, CSA Availability: Restaurants and stores in Chittenden and Addison counties

163. Rockwell Family Farmstand Rick and April Rockwell | 12 Ireland Road, Starksboro | 453 7848 Maple syrup Availability: Farm direct

164. Russell Farm David Russell | 1248 Route 116, Starksboro | 453 2208

Sweet corn, winter squash, bulk milk, maple syrup, christmas trees, horsedrawn carriage rides Availability: Farm direct

Sudbury165. Rupp’s Custom Cutting Rupert Larock | 2015 Willowbrook Road, Sudbury | 247 4570 Meat processing

Vergennes166. Green Street Gardens Margaret Lowe | 150 Green Street, Vergennes | 877 [email protected] Vegetables, Pickles, Jams, Jellies, Homemade Bread Availability: Vergennes Farmers’ Market, yourfarmstand.com

167. Vadeboncoeur Nougat Didier Murat | 247 Main Street, Vergennes Confectionary nougat Availability: Vergennes Laundry

168. Vergennes Community Garden Rhonda Williams | Vergennes | 377 8693 Community Garden Plots

169. Woodman Hill Orchard David Ambrose | 175 Plank Road, Vergennes | 989 [email protected] Apples, PYO Availability: Orchard Direct

Weybridge170. Duclos and Thompson Tom Duclos and Lisa Thompson | 1026 Sheep Farm Road, Weybridge

545 2230 Pork, Lamb, beef and turkeys, retail cuts Availability: Farm store, Greg’s Meat Market

171. Ledge Hill Farm Violet LaFountain | 58 La Fountain Lane, Weybridge | 545 [email protected]

hanging baskets, fruits, jams, goat, chickens by the piece, retail cuts, raw goats milk, eggs, baked goods Availability: Farm direct, Middlebury Farmers’ Market

172. Lila’s Milk Audra Oulette | 5607 Weybridge Road, Weybridge | 989 [email protected] Raw milk from family cow Availability: Farm Direct

173. Monument Farms Robert James | 2107 James Road, Weybridge | 545 2119 Milk, bottled cream, half and half, chocolate milk, tours Availability: Stores and restaurants in Addison and Chittenden counties

174. Crawford Family Farm Jim Crawford | 165 Sawyer Needham Road, Whiting | 623 6600 [email protected] Farmstead Ayrshire cheese Availability: Middlebury Natural Foods Coop, Shelburne Supermarket, City Market

175. Old Wooster Farm Paul and Doris Seiler | 438 Wooster Road, Whiting | 462 3140 Bulk milk, organic


FREE CATALOG 800-993-2546www.dakinfarm.com

Come Taste Vermont’s Finest:

FREE

Route 7 in Ferrisburgh (9.5 miles south of the Shelburne Museum)100 Dorset St., in S. Burlington (Next to Barnes and Noble, Exit 14E o! I89)

VERMONT’S LARGEST AGRICULTURAL FAIR

A FAMILY AFFAIR - JOIN THE FUN!

Route 17, New Haven (between Rtes. 7 & 22A)www.AddisonCountyFieldDays.com

Annual County Fair with amusement park rides, nightly

entertainment, livestock competitions, tractor pulls,

draft horse shows and demolition derbies!

Farm Products • 4-H Shows Antique Equipment Demos

Rides • Games Demolition Derbies

Arts & Crafts • Livestock Tractor Pulls • Horse Pulling

Tractor PullsFriday &Saturday

AUGUST 7-11

Local, Healthful,and Simply GoodChoose what goes into your body–and into your milk, Kimball Brook Farm’s premium milk and cream isn’t just certified organic: it’s certified delicious.We

milk is bo!led at Green Mountain Organic Creamery,10516 Route 116, Hinesburg, Vermont 05461

Visit our new website at rockvillemarketfarm.com

Start a membership for as little as $100.Create an account and choose your amount.

It’s a new way to CSA!

Spring Share (Starts February 22nd)

Summer Share

Fall/Winter Share

Pasture to plate Meat Share

Egg Share 802-355-0059


Find our products at our Farm Stand

(Monkton-‐Bristol Road, 3.5 miles north of Bristol),

the

City Market & Middlebury Natural Foods Co-‐Op.

VLS&P is a family-owned business whose goal

is to provide our customers with the best quality

and service possible. Our USDA-inspected

facility is equipped to butcher and process beef,

Whether you are a private individual with a few

head each year or a commercial producer who

requires multiple animals processed on a regular

basis, our professional and experienced staff

are dedicated to giving each of you the personal

attention you deserve. We are conveniently

located just off of Route 7 in Ferrisburgh.

Private labeling is now available as part of

Vermont Livestock Slaughter & Processing

services so let us help you bring your federally

inspected meat directly to market with your own

custom label for resale.

VERMONT LIVESTOCKSLAUGHTER & PROCESSING

VERMONT LIVESTOCKSLAUGHTER &

PROCESSING CO. LLC76 Depot Road

Ferrisburgh, VT 05456802-877-3421


The wild and exotic side of Addison County agricultureGinger root is a tropical spice, most likely to be found in steamy climates

like Southeast Asia or Hawaii.

As of last year, however, the spicy root can also be found growing in the

two devised a special solar chamber used to germinate the seed roots and

heat the soil.

rhizome in the greenhouse, then we plant it. You hill

it twice, and keep it watered, fertilized, and warm. As

long as the soil temperature is 55 degrees when you

time around.

Ginger

mycelium he forages.

chaga looks more like a hunk of charcoal than a

portabella. It often grows at wounds, like frost

also known by the descriptive names Cinder Conk,

Unlike cooking mushrooms, the edible portion

a hardened mass of mycelium that the fungus uses

for food and energy storage.

infestations, it often grows symbiotically with a

stand of birches. Chaga may even provide energy

storage for the tree.

“You can walk into a birch grove, and even if

chickens, winter vegetables,

garlic and medicinal herbs

like echinacea. Helms is also

the only raw chaga provider in

Vermont.

off by hand, but Helms often uses a hatchet. Chaga

will grow back on the same host tree, slightly above

the last harvest.

After harvesting, Helms sells the raw chaga to

a supplier in Burlington, where it is ground and

distributed to local health and herb stores.

properties, and modulates the immune system

properties owing to betulinic acid, incorporated

from the birch trees that play host to the plant.

of Eastern European folk medicine since the

psoriasis, diabetes and some types of cancer.

Helms says he always has a pot of chaga tea

Unlike most medicine, Helms said chaga tea tastes

good.

Chaga

grows in small colonies.

medicinal treatments and sources most of it locally.

said. “Sometimes I buy from China, but I

rootlets.

ginseng brought around $525 per pound.

A local ginseng hunter said that collectors are very secretive

about their plots. State law forbids collecting on state or federal

land, and getting permission from property owners can be tough.

Indiscriminate harvesting can wipe out a population of ginseng.

But, with proper care, a wild spread can continue to produce

decades.

to pick it, how to dry it, when to look. Every year they pick it and

the thriving Asian wild ginseng market.

ground, dated by their crown scarring, with older roots fetching

higher prices.

Kiely said that wild ginseng is so superior to

separate medicines.

Kiely says that Americans tend to think of ginseng as a weaker

boost immunity, regulate metabolism and endocrine systems,

increase cognitive functioning and treat stress and fatigue.

increases wisdom. If taken over a long period of time it will

resulting brew is delicate and energizing, with a sweet taste.

Ginseng

By: CHRISTIAN WOODARD


Quality, Service, ValueWe are a locally owned family business,

and we take great pridein supporting our community.

3 Elm Street, Middlebury,

Vermont388-2162

Established 1981

GREG’SMeat MarketWhere Qualiltyand Service Come First!

www.gregsmeatmarket.com

An Unexpected,

restaurant andcocktail lounge.


VFN is proud to celebrate

Addison County’s bounty of

Farmer and Chef Partnerships.

Addison

Morningside Inn Whitford House Bridport

Gleason Grains Vermont Heritage Grazers, LLCBristol

Inn at Baldwin Creek and Mary's Restaurant

Mountain Greens Market & DeliCornwallCornwall

Meeting Place Pastures Sunrise Orchards, Inc. Twig Farm Windfall OrchardsLeicester Blue Ledge FarmLincolnLincoln

Songbird FarmMiddlebury

American Flatbread at Marbleworks

Champlain Valley Apiaries Fire & Ice Restaurant Green Green Peppers Restaurant Happy Valley Orchard Jackson's On the River LedgEnd Farm

Middlebury -‐ con’t Middlebury College Dining

Service Middlebury Natural Foods

Co-‐op & Cafe Noonie Deli Otter Creek Bakery Otter Creek Bakery Otter Creek Brewing & Wolavers Pub Porter Medical Center Swift House Inn The Lodge at Otter Creek

Senior Living, LLC The Middlebury Inn The Storm Cafe Two Brothers Tavern Woodchuck Hard Cider N. Ferrisburgh

Kimball Brook Farm Lewis Creek CateringNew HavenNew Haven

Lincoln Peak Vineyard, LLC Misty Knoll Farms Tourterelle Restaurant & InnSalisbury Maple Meadow FarmShoreham

Champlain Orchards Inc. Champlain Orchards Inc.

Shoreham -‐ con’t Golden Russet Farm Sentinel Pine Orchard Shoreham Inn Works and Days FarmStarksboro

Hillsboro Sugarworks Hillsboro Sugarworks Lewis Creek Farm Rockville Market FarmVergennes 3 Squares Cafe Antidote Basin Harbor Club Graze GrazeWeybridge

Monument Farms DairyWhiting

Crawford Family Farm

find participating restaurants and farms at www.VermontFresh.net

Organic Stone-GroundWhole Wheat Flour

Producing local wheat and flour since 1982Try our new products:

Lemon Fair Sifted Pastry FlourSnake Mountain Sifted Bread Flour

Gleason Grains BranGrown and Milled in Addison County!

Vermont Organic Certified


Sunrise Orchards is…

… Committed to growing quality food

for our neighbors

in Addison County and Vermont


Specializing in Heirloom Apple Varieties,

Ice Cider & Fresh Pressed Cider.- Saturdays at Middlebury

Farmers’ Market

- Farmstand at the Orchard SundayAfternoons in October

1491 Route 30, Cornwall, VTwww.windfallorchardvt.com

!e Beauty of Simplicityin the Vermont Countryside

We serve French-inspired cuisine, made with fresh local products in unique preparations

Weddings, rehearsal dinners and catering also available.

New Haven, Vermont

802-897-2448

Experience outdoor funin our Sugarbush Maze!

Frog RunGranola

MapleWalnuts Maple Syrup

Walk our Maple Trailand take ourself-guided Sugarhouse Tour!

SyrupOn-Tap

* Don’t forgetto bring your jug

to !ll up withSyrup-On-Tap!


30

Supporting local farms for over 30 years.


93rd

For your organic bag and bulk feed needs call

Green Mountain Feedsin Bethel, Vermont

802-234-6278

For your conventionalbag or bulk

feed needs callDepot Farm Supply

in Leicester Junction, Vermont802-247-6700

We are proud to supportthe Addison County Relocalization Network.

www.portermedical.org388-4701

Middlebury, Vermont

T he Nutrition Services Department at Porter Hospital is proud to serve locally produced

foods on our menus in order to provide the freshest foods for our patients and staff, support our local

businesses and honor our commitment to the Healthy Food in Health Care Initiative.


case, but through my primary distributor, they could be $16 a case or $30 a case if there’s a frost, so if it averages out. If the prices are close, and it’s fresher and better quality locally, why wouldn’t you?” Maple Meadow Farm in Salisbury provides Porter, local schools, the college and Vermont correctional facilities with eggs. “We try to give them the best possible price and they get to buy local. It’s really a win-win situation,” said Jackie Devoid, who has run the farm with her husband George for 31 years. Devoid estimated that the farm’s clientele is split equally between institutions and retail stores, but said that the institutional side of the business has grown during her years in business.

eggs to the local community.“The local people know us, they know we’re putting out a decent product. We wouldn’t sell them anything we won’t eat ourselves,” she said. “It’s great selling to your friends, family and neighbors.” And Brace said that patients notice when more local food is served. “It’s Vermont — you have to serve local maple syrup, and we have gotten comments about it,” she said. “We are a small community hospital, we should be making an effort.”

Middlebury College At Middlebury College, buying locally is ingrained in the institution, said Director of Dining Services Matthew Biette. “It has a lot to do with Vermont and the fact that Vermont supports its own

out,” said the Middlebury resident. “More people are asking, ‘Why are we shipping it from so far when I can make it right here?’” The college is one of the largest institutions in Addison County, with a total food budget of over $3.2 million. In the 2010-2011 academic year, 21 percent — $714,420 — of the college’s food budget was spent on food produced in Vermont. In Addison County alone, the college spent close to $400,000 on local products last academic year. Middlebury’s local food budget makes it a major client to many local farms. Last academic year, Biette bought 1,800 bushels of apples from four different farms, 1,860 gallons of apple cider from Happy Valley Orchard, 533,520 eggs

from Maple Meadow Farm and 4,500 gallons of ice cream from Wilcox Dairy in Manchester. “We are in a great agricultural area. This is ground zero,” he said. “We’re thankful that we have a lot of the food right here.”Middlebury’s Monument Farms provides the college with milk and cream — 32,450 gallons last academic year. “The college used to have their own farm behind Shaw’s, but when they lost that, our grandfather got the account,” said Bob James, one of the co-owners. “Milk-wise, we’ve always done a lot of business with them.” James said that Middlebury College is their largest single customer, which he credits to convenience and the school’s desire to buy local. “If they’re ever short of something (milk or cream), they can have it within 20 minutes,” he said. “Vermonters especially are really keen on supporting local businesses.”

Looking to the futureThe Addison Northeast supervisory cooperative is still less than two years old, but Alexander has big plans for expanding the use of local foods in her schools. “I don’t think the impact on our local farmers has been huge yet because I don’t think we’ve organized our menus

towards that,” she said. “Last year was

relationships and now we are at the point where we can start to make commitments to different farmers for different produce.”

wholesale bakery in the state, and Harper said he plans to have his local bagels in all local institutions soon. “The new Bristol Bakery wholesale operation is just getting started,” he said. “But we expect to be selling to all of the institutions up and down the Champlain Valley, whether it be hospitals, schools or colleges.” While the nascent cooperative and

Biette and Brace have more modest growth expectations. “(Buying local) may not always be feasible because we have a price-point,” he said. “We’re working to process and preserve food for later in the year. This year we did tomatoes and basil.” “I would like to buy more local produce,” said Brace. “Just trying to do a little bit more of a little bit of everything.”

Bobcat Café BBQ Braised Misty Knoll Turkey

1 Misty Knoll turkey, broken down into 6 pieces

4 spanish onions, julienned4 cups whole garlic cloves3 T chili powder2 T ground cumin2 T ground coriander2 T smoked paprika

1 can chipotles in adobo5 cups cider vinaigar1 cup brown sugar4 cups ketchup½ cup worcestishire½ cup molasses6 cups Bobcat’s Lincoln Lager1/3 cup kosher salt

Preheat oven to 350 degreesGenerously season turkey pieces with salt and pepper. Grill turkey over low heat until evenly browned.Saute onions and garlic in a large rondeau until soft. Add spices and cook until fragrant.Add turkey and remaining ingredients. Bring to a boil. Cover with foil and cook in oven for 3-4 hours or until turkey is falling off the bone.Remove turkey from liquid. Pull meat off the bone when it is cool enough to handle. Puree braising liquid until smooth and pour over pulled turkey meat.We serve this turkey on nachos. It would be equally delicious on a sandwich or in a quesadilla!

Enjoy!

(Continued from Page 8)

Local business

Stand off


If you’re searching for the man behind the brews at the Bobcat Cafe and Brewery, look no further than the guy with the biggest grin. The gregarious Bristol brewmaster, Mark Magiera, is often by the bar telling jokes, talking hops or detailing the history of a particular beer on tap. Look past the bar and you’ll see where the malty magic happens: there stand two 217-gallon stainless steel fermenting tanks behind glass doors. The Bobcat is known for its traditional ales and lagers, like its bold Baltic porter and smooth German Märzen, and its innovative India Pale Ales featuring Vermont hops. With a wide array of house-brewed beers on tap, you might not realize the Bobcat’s brewery is run by only one man — Magiera. A 1997 graduate of the oldest brewing school in the nation, Chicago’s Siebel Institute of Technology, Magiera has been around the block once or twice. After starting a brewery in Bermuda to holding the lead brewer’s position at Middlebury’s Otter Creek Brewery, he’s settled in happily at the Bobcat, where he can focus on making the best brews that he can imagine. On a recent Friday afternoon, Magiera, beer in hand — after a hard day’s work because he swears he doesn’t drink on the job — opened up the door to his downstairs brew den. Like a jolly scientist, he clambered through bags of barley and wheat, showing off

again, he headed to the back corner of the dark, cold room. “You’re going to like this,” said the brewer with an ear-to-ear grin. “The hop chest.”

Many of the green cone-shaped herbs in the chest come from Vermont, and some even come from just behind the Bobcat.When former brewmaster Ron Cotti left the Bobcat, Magiera acquired the rhizomes from eight different hops. It took the climbing perennial two years to establish itself, but now these hop varieties grow on the east-facing wall of the Bobcat’s red-brick building. Two of the brewery’s most famous IPAs are appropriately named ‘Lil Brick and Brick Wall — a tribute to the hops used from that wall. “This year and last year (the Lil Brick and Brick Wall IPAs) were all Vermont grown hops,” said Magiera.And the Vermont hops don’t stop on the east wall. Magiera gets hops from New Haven, Bristol and Addison farms. He uses a hop from the Addison Hop Farm (see directory) called “Brewer’s Gold” in his Belgian-style Saison, and the Cascade hops that pump up Prayer’s Rock Pale Ale — named after Bristol’s famous Lord’s Prayer Rock — come from a farm in New Haven.When asked about the Vermont climate for growing hops, Magiera was unequivocal.“It’s perfect.”

— Andrew Stein

Bobcat Cafe and Brewery

Photos: Eager patrons enjoy a brew at the Bobcat. Inset, Mark Magiera, the brewmaster, enjoys a German Märzen beer atop barley and wheat.

Independent photos/Angela Evancie and Andrew Stein


Nestled along the edge of Lake Champlain, Eagle’s Flight Farm sits in breathtaking view of the Adirondacks. With its 1800’s barn and house, the 54-acre farmstead is a colorful patch in the historic quilt that makes up Orwell’s rich agricultural fabric.

the farm as a training ground for permaculture. At its roots, permaculture is a form of organic agriculture that seeks to

crop production, soil building and environmentally-healthy ways of living.“It’s not ‘sustainable,’” said Frank about the permaculture approach to agriculture. “It’s regenerative. It’s about giving back more to the land than you take from it ... permanent agriculture that leads to permanent culture.”Fundamental to Frank’s crop production is a no-till method of soil cultivation that she calls “lasagna bed gardening.” The method employs a layering of brown and green organic matter. She starts with a base layer of cardboard and uses alternating layers of manure, grass clippings, aged sawdust, dead leaves and other compostable waste on hand.

Independence Road 12 years ago, it only had one small garden growing out of a lonely tractor tire. Now, after years of studying permaculture practices, her homestead features 12 sizable gardens in different microclimates, where Frank tests the ability to grow a wide range of fruits, vegetables and herbs.Her gardens are dense with diverse crops growing in and around each other, like the butternut squash and kale that grow

up through her rose bush. Eventually, said Frank, these dense gardens will turn into little food forests.

neck garlic, blueberries and strawberries growing alongside kale, mustard greens, asparagus and many other vegetables and herbs. Some of Frank’s gardens also feature aronia, a plant well suited for the northeast climate that produces small berries packed full of Vitamin C and antioxidants. Although the berries aren’t usually eaten raw, due to their astringency, they can be used to make wine, juice, jam and syrup, among other value-added concoctions. “We can’t grow oranges here,” said Frank. “But aronia, which has more vitamin C, can thrive.”

farmstand. She also sells produce, much of which ends up at

This summer, Eagle’s Flight Farm will host a number of workshops: how-to classes on the lasagna method of soil building, planting diverse nutrient-dense gardens, and possibly sustainable home-construction classes. She’s also planning to bring in experts to teach classes in identifying and foraging for wild edibles. As a regional leader for Vermont Slow Food, which coins itself as the anti fast food movement, Frank said that Eagle’s Flight Farm will host some slow food events and offer farmstays, where families, groups of people or individuals can stay onsite and partake of the many opportunities the farm offers.

— Andrew Stein

Greek Kale Salad

KaleRed onionTomatoCucumberKalamata

olivesFeta cheeseGarlic/garlic

scapesVinaigrette:

Red wine vinegar Olive oil Garlic Honey Salt & Pepper

Wash kale and cut into thin strips, then cut into 2-3 inch pieces.

Steam the kale until light green and just wilted, then chill. Squeeze to remove excess water.

Once kale is chilled, cut remaining produce. Add halved olives and crumbled feta.

Toss with red wine vinaigrette and serve.

This salad should come into season by the end of June or early July through the fall until frost.

Enjoy!Recipe courtesy Elizabeth Frank

Eagle’s Flight Farm

Elizabeth Frank, at right, explains her permacul-ture philosophy. Inset, Franks shows the master plan for Eagle’s Flight Farm.

Independent Photos/Andrew Stein


Yankee Farm Credit

Local FolksCarol’s

Hungry Mind Café

Middlebury, Vt.388-0101

carolshungrymindcafe.com

Fine Wine & Delectable Deli382-TOGO

Sample Room and Growler Shop

Worldly Beers with Vermont Character

610 Route 7 South a Middlebury, Vermont


Come see why the Vermont Farm Community has trusted us for over 41 years!

3 Great Locationsfor all your farm equipment needs.

453 Exchange StreetMiddlebury, VT802-388-4967

7 Franklin Park WestSt. Albans, VT802-524-6782

2506 Route 5Derby, VT802-766-2400

www.champlainvalleyequipment.comNot all products are available at all locations.

The roots of American music and thefreshest songs in the land

Addison County Guide to Local Food and Farms 2012

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Transcript of Addison County Guide to Local Food and Farms 2012