The Best Milk You’ve Never Had

On a sunny May Saturday — one which promised to be a good day at the market — I found myself instead walking down a forested path in Shrewsbury. I wanted to take a pointed look at what was not at the market or, more precisely, what was banned from the market. My quest took me to Tangled Roots Farm, and the path led me to an open pasture where goats happily grazed.

Tangled Roots Farm is a diverse, beginning farm run by Lucas Jackson and Maeve Mangine. Nestled into the lush, forested hills of Shrewsbury, the farm sits on 110 acres that Maeve’s family has owned — un-farmed — for years. When you drive up, there’s a long-neglected orchard that Lucas is clearing and replanting. Farther down, stacks of logs sit in the woods waiting for shiitake mushrooms to appear. Cross the dirt road, and you’re back at the goat pasture and the real reason why I visited the farm: raw milk.

Raw milk is simply unpasteurized milk, but it’s a lightning rod for controversy. The U.S. Food and Drug Administration is strongly against it, pointing out that three people have died in the last 23 years from illnesses traced back to raw milk. Yet, Vermonters, especially those from dairy families, have been drinking raw milk for generations. Advocates point out that raw milk is fresher, tastier and a way to support small dairy farmers that cannot afford expensive pasteurization machinery.

Without a doubt, big dairy farms need pasteurization to protect their customers and prevent disease. Large herds mean less individual attention and more sanitation concerns.

In contrast, Lucas and Maeve have a much more intimate operation. When Maeve walks into the goat pasture, her herd of goats flocks to her and nuzzles against her side. She knows each by name and can describe their individual quirks and attitudes. In the mornings and evenings, she milks the mama goats by hand in a meticulously clean milking shelter complete with tracking charts and daily measurements.

Despite their small scale and close attention to sanitation, Tangled Roots Farm cannot sell their milk at the farmers’ market or to any grocery store. Vermont laws mandate that raw milk must be bought directly from the farm. Even free raw milk “tastings” at the farmers’ market are banned. If your dairy happens to be on Route 7, your farm could put up a raw milk sign and benefit from a steady flow of raw milk enthusiasts and curious tourists. If, however, your farm is like Tangled Roots — down a long gravel road that most Shrewsburians don’t even know about — then you have a problem.

Yet, Lucas and Maeve are making the best of their situation. A month ago they postered Rutland with info about their milk, and on June 12, they’re hosting a Paneer, Caramel and Ice Cream Workshop in partnership with Rural Vermont and Rutland Area Farm and Food Link to highlight all the tasty treats that can be made from their milk.

They’re also using their website (tangledrootsfarm.com) to explain the benefits of raw goat milk: it has more calcium than cow milk, can help with lactose intolerance and can be drunk fresh or used to make cheeses. Plus, raw goat milk never goes bad. When it begins to sour, it can be used as a buttermilk substitute or made into yogurt.

Let’s also get the “goat-y taste” assumption out of the way. Fresh goat milk does not have a goat-y smell or taste. When I tried Maeve’s milk, it was quenching, refreshing and an easy adjustment from cow milk. I can imagine dunking some homemade chocolate chip cookies into a full glass and being quite happy. In other words, Lucas and Meave have a delicious product but are inhibited in selling it by the laws surrounding raw milk.

Thus, like many of the 150 raw milk farmers in Vermont, Tangled Roots Farm’s story starts and ends with the land. Lucas and Maeve are beginning farmers with a tight budget. The land that they have access to is perfect for goats but is located down a road less traveled. They both believe their sales would increase if they could sell their milk at a more visible spot, like the farmers’ market. Maeve also continually laments that she cannot offer tastings at the market or at Pierce’s Store in Shrewsbury. She believes that once you taste her milk, you’ll be hooked. I can’t disagree.

Products that are banned from farmers’ markets often straddle the line of public safety and economic opportunities. With Lucas and Maeve, I have no doubt that they could sell their milk at the market safely, but how do you make sure that’s true of all raw milk? I can appreciate the debate that the Vermont Agency of Agriculture struggles with when developing their regulations, though, I wish they could come up with a solution that would better support small dairy farmers.

Since nobody can buy raw milk from the market currently, my advice for anyone seeking raw milk is to do your research: tour the farm, ask questions and make sure you’re buying from a reputable farm.

Tangled Roots Farm is an easy drive up Cold River Road to Stagecoach Road, and their stand is self serve. To reserve some milk, call Maeve at 236-1178. If you’re interested in attending Tangled Roots Farm’s workshop on how to make paneer, caramel sauce and ice cream, sign up at www.ruralvermont.org.

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Taste of Summer

After redoing our porch, eating multiple creamees, and basking in 80 degree weather all weekend, Joe and I transitioned into full vacation mode last weekend. That made going to work on Monday a bit rough, so thankfully we have an actual holiday weekend on the horizon! During summer vacations, Joe and I experiment with new recipes, look for new beers to try, and end up spending long dinners on our porch lounging and eating. At last Saturday’s Downtown Farmers’ Market in Rutland, I found tons of fresh ingredients to try for Memorial Day weekend:

BREAKFAST
Breakfast sandwiches and egg scrambles are some of the only things that can get me out of bed on vacation mornings. Lately, Joe and I have been adding sunflower sprouts from The Purple Burdoch to our egg creations. Delicate yet firm and with dark green leaves, the sprouts have a nutty taste and can be used like spinach. Farmers Rick Wilson and Ali Jesser, whose stand at the Rutland market is next to Foggy Meadow, grew these sprouts for the first time this year and recommend throwing them into your next stirfry.

LUNCH
When the weather is hot, I usually have light lunches: maybe salad or some crackers and cheese with fruit. Happily Whitney Lamy of Whitney’s Castleton Crackers is at the Rutland market. Last Saturday I found her sharing a spot with Dutchess Farm, and she had exciting news: a new flavor—Jasper Hill Cabot Clothbound Cheddar. What can be better than my favorite crackers combined with one of Vermont’s best cheeses?! As Whitney puts it, the creation is a true “Vermont love affair.” Expect the new crackers to debut next month. Until then, I love pairing her Windham Wheat flavor with a creamy goat cheese, like Blue Ledge Farm’s maple chevre.

DINNER
My big news for dinner is that Heleba Potato Farm has a new crop of potatoes at the market! Remember that hot spell last February? Farmer Don Heleba looked at the forecast, shrugged his shoulders, and planted potatoes! Through the cold snaps and the hot spells, the potatoes persevered and now all of us can roast up a pan of new, very early potatoes!

In addition to potatoes, I’m looking forward to doing something with Tweed Valley Farm’s new product, marinated shiitake mushrooms. My current plan is to create a hearty, healthy salad with mushrooms, smoked mozzarella from Maplebrook Farm, fresh spinach greens, and a garlic sesame dressing.

After such a healthy dinner, I’ll need pie. Charlie Brown of Brown’s Orchard has some beauties: blueberry, apple, raspberry, pecan, and more. Charlie simply beams when he describes how his wife makes each one from hand and readies them for the market. Sticking with the season, I recommend trying one of his strawberry rhubarb, raspberry rhubarb, or “plain ol’ delicious” rhubarb pies.

For next week, the outdoor farmers’ markets in Brandon, Ludlow, Pawlet, and West Pawlet will be open and ready for business. Here’s hoping to good weather and good food!

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Market Watch: Summer markets are here!

Last weekend Joe and I took our annual pilgrimage to Fenway Park to catch a game. With 17 innings and designated hitter Chris Davis’s debut as a pitcher, it was memorable. Yet, in hindsight, the food was even more noteworthy. To pre-game, we grabbed brunch at Craigie on Main—a hip spot in Cambridge with a foodie vibe. When we opened the menu we couldn’t help but chuckle: Misty Knoll chicken, pork cuts from Vermont farms, salad greens from Pete’s Greens. We traveled over three hours simply to eat the food that’s in our backyard!

For anyone who doesn’t want to travel all the way to Boston to eat home-grown Vermont food, stop by the outdoor summer farmers market in Rutland this Saturday, May 12. Let me reiterate: the outdoor market is here! The market is finally outside and that means more space, more vendors, and more good food. This week’s market will kick off with a parade from its winter location at the Co-op, down Center Street, and to the summer location in Depot Park across from Wal-Mart. Rumor has it that the infamous broccoli and pepper costumes that periodically float around Rutland will be there!

The summer market is a different beast than the winter market: when vendors move outdoors, the market’s capacity increases from 40 vendors to approximately 100 at the height of summer. Shoppers also increase dramatically: in the winter about 550 people come through on a given market day, whereas about 2,000 shoppers come through on a busy summer Saturday. This week, I expect to see tons of salad greens, specialty meats and cheeses, freshly-baked breads, storage crops, and hopefully a surprise or two.

The Rutland Area Farm and Food Link (RAFFL)’s Grow a Row program will also be at the market this Saturday. RAFFL collects extra produce from farmers at the end of the market and donates it to families in need. Do you love to garden? Are you sometimes overwhelmed by the harvest’s bounty? No need to stash that extra zucchini in a random person’s mailbox! Community members can drop off extra fruits and vegetables from their garden at the Grow a Row stand as well. Look for the stand near Evelyn Street from 1-2pm each Saturday at Rutland’s Downtown Farmers’ Market.  All of the produce that RAFFL collects is donated to area food shelves and service organizations—like the Rutland Community Cupboard, BROC, the Open Door Mission, the Boys and Girls Club of Rutland County, and more. For more information, check out RAFFL’s website at www.rutlandfarmandfood.org or stop by RAFFL’s stand this Saturday at the market.

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Market Watch: Support Local Farms!

If you love Vermont’s working landscapes, local farms, and fresh food, then next weekend is for you. Clear your schedule!

In Rutland, Saturday is the last day for the winter farmers’ market. What a year: the market had greens and other vegetables all the way through the winter thanks to the mild weather and—more importantly–farmers’ innovative season-extending growing techniques. We also met some new vendors and saw new products popping up: Diane McCoy of Bomoseen Bread Basket brought her “gluten-free baked goods that don’t taste gluten free” to the market, while Yoder Farm sold his first batches of homemade apple cider vinegar.

I’ll miss the winter market for its coziness. For those who complain about the unheated building, I’m talking about its metaphorical coziness: all the regulars at the market know each other. With 40 vendors and small aisles, how could you not? During the coldest months of the year, the market is the place to catch up with the community and its most creative small business leaders, its vendors. Since the winter market will probably be in a new spot next year, this Saturday is your last chance to roam the aisles and explore the market’s hidden theater behind the co-op.

While you’re there this weekend, don’t forget to say a last hello to Breezy Meadow Orchards. Farmers Josh and Meadow have decided to focus their energy on fall and winter growing and therefore will not be at Rutland’s summer market this year. We’ll look forward to seeing their beautiful greens and first batch of Vermont-grown rice this fall!

After you stock up on groceries at the market, gather your friends for a Saturday bbq and a major brainstorming session. The Rutland Area Food Co-op’s Annual Meeting is Sunday, May 6. The co-op’s board of directors is using the meeting to hear ideas on how the co-op should expand and better serve the community. If you want Rutland area farmers to stay in business and think the co-op can help accomplish them by getting more and more local food out to the community, then this meeting is crucial!

Happily, the co-op is poised to make some real changes. Newly-hired general manager Paul Hoffman has extensive experience helping co-ops expand from his time at the Hanover Co-op Food Store.  Additionally, the co-op’s board is energetic and actively looking for new ideas. As board member Sandy Cohen puts it, she’s hoping the annual meeting will answer the question, “Where do we go from here?”

So, your job for the next few days is to brainstorm! Do you want the co-op to have freshly baked bread, a meat and deli section that is not frozen, and a bigger produce corner overflowing with locally-grown fruits and vegetables? How many times have you wished the co-op had refrigerated beer from our local breweries?? Yep, me too! Instead of pining for that day to come, stop by the co-op’s annual meeting and make your voice heard!

The meeting kicks off at 5pm at Grace Congregational Church in Rutland (use the West Street parking and entrance). At 5:30pm a potluck dinner will begin, featuring a main course by Roots the Restaurant. At 6pm, the meat and potatoes of the meeting kicks off. Eric DeLuca, known as “the brain” in the food system world, will be facilitating a round table discussion about the co-op’s future. Again, if you support Rutland, local food, and our farming economy—you should be at this meeting!

If you have any questions about the market or the co-op’s annual meeting, send me an e-mail at kris@rutlandfarmandfood.org.

 

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Market Watch: Back to Middlebury

Another week, another market, and another step forward in the market’s cycle. Regular readers will remember that I last visited the Middlebury Farmers’ Market in late February. At the time, the market felt like it was in hibernation mode. Just over a month later, when I stopped by last Saturday, the market was visibly stretching and readying itself for the summer season.

That renewed sense of energy was in part due to Foggy Meadow Farm’s return. Through the winter, Middlebury’s market had very limited fresh vegetables and greens—a tough situation for any market. Last Saturday, Foggy Meadow remedied the situation with bags upon bags of arugula, spinach, spicy mix, salad mix, swiss chard, curly kale, Red Russian kale, and tender micro greens. Beyond greens, they also had the last of their winter beets, potatoes, carrots, and an assortment of dried beans.

Sally mentioned that the winter was a good one for the farm. In Rutland, they managed to have greens every weekend of the winter market. In the process, they discovered a huge demand for winter vegetables and now have plans to increase their cold-weather production. What does that mean for Middlebury market goers? Next winter, Sally is hoping to be at the market every weekend. With a secured vegetable producer for the next season, I’m guessing Middlebury’s market will start gaining popularity as a one-stop shop for groceries. Who can resist fresh veggies, great meats, fantastic bread, fresh eggs, and delectable pastries and other treats?

Speaking of fantastic bread, Good Companion Bakery was on my list of vendors to talk to last weekend. When I visited the market in February, I noticed the bakery in the back but could never wade through the hoards of customers to talk to the baker. In a rare moment of defeat, I gave up on the interview and yielded to the crowds.

Last Saturday I came more determined. I elbowed my way to the front of the line and interrupted a conversation or two to meet Amos Baehr of Good Companion Bakery. The bakery is based at Boundbrook Farm, where farmers Erik and Erica Andrus raise grass-fed beef, all-natural pork, poultry, and a variety of crops. The long-term plan for the farm is to grow all the wheat and rye that the bakery needs for their bread business.

At the market, Amos had boxes of beautifully hand-crafted loaves: French batards, multi-grain loaves (flax seeds, sunflower seeds, oats, and rye), pain au levain, baguettes (multigrain and traditional), and—for anyone needing a rich, sweet second breakfast—chocolate, plain, and almond croissants. All of the bread is baked in a custom wood-fired oven at 550 degrees. In the winter, Amos starts the oven 36 hours in advance of when he’ll need it to bake.

The effort is worth it. As I jostled with other customers to get my time in with Amos, comments like “I’ll have the whole box” were common. When I mentioned Good Companion’s popularity, Amos chuckled and reminisced about a market last summer when he completely sold out of bread by 11am. After a regular customer stopped by and saw the empty shelves, Amos apologized and wished her a nice weekend.  The customer replied, “A nice weekend? Without your bread?”

With Good Companion Bakery, Foggy Meadow Farm, and a great assortment of other vendors, Middlebury’s winter market is looking fresh. The winter market has one more date, April 28, and then the market moves outside for its summer season on May 5!

My closing comment this week is to keep an eye on the weather. Sally from Foggy Meadow Farm reported that their farm is very dry for April. Luckily, they have irrigation. For farmers without irrigation, this might be a time when they could use some extra support. Ask around, and if you find a farm struggling due to the weather, buy a couple extra beets or greens to help them out.  If you have a market tip, e-mail me at kris@rutlandfarmandfood.org

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Market Watch: Old and New at Hathaway Farm

When you hear Hathaway Farm, a couple images might come to mind: the Hathaway’s historic 1881 Barn, the epic corn maze, BJ Hathaway happily selling all natural beef and maple syrup at Rutland’s Winter Farmers’ Market. Whether you think maze or beef, the farm –perhaps more than any other in our area—reflects the story of agriculture in Vermont and the possibilities that arise from allowing yourself to reinvent.

Hathaway Farm is a third-generation farm and the family has deep agriculture roots in Vermont. BJ is of the third generation, and he’s the production manager, the “Market Man,” and the self-proclaimed “Beef B*tch” as he deals with the farm’s daily operations. The history of Hathaway Farm dates back to 1942, when BJ’s grandparents bought it from the Osgood family — potato and maple farmers–and transformed it to a maple and dairy operation, a logical move as BJ’s grandmother came from a prominent dairy family in Rochester.

From the ’40s to the ‘80s, the dairy continued and passed on to the next generation—Irene and Byrom Hathaway. Yet, Vermont’s dairy market was becoming increasingly unpredictable: milk surpluses caused volatile prices and farmers started questioning the industry’s future. Hathaway Farm participated in the whole herd buyout program and agreed to stay away from dairy cows for five years. Instead, the Hathaways bought a few beef cattle and bided their time, working the land but not imagining that they were en route to creating a viable beef business.

As the farm continued to evolve, it took an unexpected turn in 2004. Irene Hathaway built the farm’s first corn maze and transformed the farm into an early participant in the state’s agri-tourism industry. I picture her saying something like, “If you build it, they will come” and ignoring everyone’s doubts. The maze had an unforeseen benefit that people were now coming to the farm, seeing beef cattle and maple trees, and asking to buy syrup, steaks, and ground beef. That demand started a two-year process of completing paperwork and navigating regulations so that the Hathaways could sell products at their farm.

Around 2009, BJ became more involved with the family farm. With his production skills and interest in expansion, BJ was ready when he received a call from a chef starting a local food restaurant in downtown Rutland – Roots the Restaurant. Chef Donald Billings wanted to sell a Hathaway Farm burger and was wondering if BJ had enough ground beef and other cuts to fill the restaurant’s orders. BJ said he did, switched up some production systems, eked by, and most importantly made it work. Looking back, he says, “Things snowballed from there.”

Hathaway Farm now has a strong following of customers at the farm’s store, Rutland’s summer market, and the winter market. You can find Hathaway burgers at Roots the Restaurant and The Palms; Ana’s Empanadas is another regular customer. BJ is also building his meat CSA, which allows customers to pre-order 5, 6, or 10lb boxes of frozen beef. The more you order, the more of a discount you’ll receive. The CSA helps BJ to understand his demand better, allowing him to plan for growth and expansion. It’s a win-win for both the farm and the customers.

So, why is all of this important? To me, Hathaway Farm is quintessential Vermont. Their family farm is steeped in history and yet they’ve branched out in interesting ways: from corn mazes to maple syrup, a historic barn to no-till strategies, their entire farm is a mix of old and new. In other words, Hathaway Farm shows that local agriculture is a way to celebrate our region’s history while supporting innovation, entrepreneurship, and small businesses.

Plus, with BJ’s agriculture background, interest in production systems, and openness to new ideas, he’s poised to make some big things happen at Hathaway Farm. He’s already experimenting with cover crops and multi-year rotation strategies, so keep an eye on him and the farm for some interesting developments to come!

In other market news, Radical Roots Farm is back at the market with tons of salad greens and with plans to finish out the winter season. At last Saturday’s market I also discovered Afternoon Tea with Lilian. I want to do a future article about Lilian, so all I will say for now is try the shortbread. Actually, don’t just try it; buy the bag of shortbread because one or two of the bars won’t be enough. If you have any market tips, e-mail me at kris@rutlandfarmandfood.org.

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Market Watch: Fighting Anonymous Food

Over the last week, I’ve been thinking more and more about “anonymous food.” You know what I mean: that food in the grocery store that you have no idea who grew it or where that farmer even lives, albeit that annoyingly adhesive oval sticker that says somewhere in Mexico or California or Argentina. For better or worse, whether it’s a carrot or a bag of refined sugar for cooking, we all eat anonymous food.

Farming in VTThe problem isn’t really about what each of us eats as individuals. The real problem is that the system of anonymous food hides the farmers, their farming practices, and –perhaps more importantly – the complex relationships between farmers and gigantic corporations that control the whole process. Behind the mask of grocery store shelves and well-traveled tomatoes, many farmers in our country are getting continually screwed over by a system that helps the big companies get bigger while putting the small guys, the family farms, out of business.

As shoppers, we have no way of knowing. Heck, we don’t even know the name of the farm where the anonymous tomatoes or chickens came from most of the time!

Luckily, in the Rutland region, not all food is anonymous. Many farms in our area offer CSAs, community supported agriculture, which is a complicated way of saying you can get great, local food directly from the farmer and know exactly who is benefiting from your money.

In a traditional CSA, you pay a farmer in the spring for food you’ll be receiving in the summer. By paying up front, you’re investing in the farm, hence the “community supported” part of the CSA. Your money helps cover the high start-up costs of planting fields when cash flow for a farm is typically low. In return, you benefit from the harvest’s bounty and receive weekly baskets, often referred to as shares, of fresh, locally grown food.

I have two parting tips about CSAs: first, a CSA is an investment in the harvest which also means some risk is involved. If the farm you invest in gets pummeled with hail during the height of tomato season, you might not get tomatoes. This risk is an everyday reality for farmers but can be new for first-time CSA members. The key to having a good CSA experience is to fully understand what you’re getting into and have realistic expectations.

Second, chill out when it comes to the price. Everyone looks at CSAs and tries to compare prices between farms to get the best deal.  Often, this is simply time wasted. Each farm’s CSA is different, so if one price is higher than the next there’s probably a reason: maybe one has a longer season, more food, or comes better washed and ready to eat. If you’re held up by the price, simply call the farmer and ask questions. I do not know of a single farmer in our region that is trying to earn a quick buck at the expense of customer satisfaction.

That said, price can be an inhibitor because of incomes levels. Many farms offer payment plans and NOFA-VT has a Farm Share Program that “assists low-income Vermonters in obtaining farm fresh foods.” Call the farmer and/or check out http://nofavt.org for more info.

A CSA is not the only solution to anonymous food. You can shop at farmers’ markets, go to the co-op, write your senator about the 2012 Farm Bill, and ask grocery stores to buy and highlight more local food. The point is we have options. Buying directly from local farms in the Rutland region cuts out the middlemen, often those big corporations that perpetuate anonymous food, saving you money and helping our farmers stay in business.


Below is a list of CSAs in the Rutland region with some brief descriptions. Each farm structures its CSA a bit differently, so take a moment to browse their websites and see which one is right for you:

1.   Alchemy Gardens (Shrewsbury) – Two options: pick between a traditional CSA and farm stand credit CSA. Pickups at the Downtown Farmers’ Market in Rutland or at Shrewsbury Co-op at Pierce’s Store.

2.   Amee Farm (Pittsfield) – Offering a vegetable share and a vegetable, egg, and chicken combo CSA. Pick up at the farm.

3.   Boardman Hill Farm (West Rutland) – Farm stand credit CSA and a pork CSA. Pick up at the stand on West Street in Rutland.

4.    Breezy Meadows Orchards and Nursery (Tinmouth) –  Garden Shares (organic vegetables), Goat Shares (weekly choice of cheese or yogurt), Egg Shares (dozen eggs a week), and Whole Farm Shares (includes everything…even maple syrup!). Pick up at farm.

5.   Caravan Gardens (Cuttingsville)

6.   Cerridwen Farm (Poultney) – Green Mountain College’s farm CSA, offering vegetable shares and egg shares.

7.   Clear Brook Farm (Shaftsbury) – Farm stand credit CSA, including a free morning of pick your own strawberries and monthly perks like a free 1/2 dozen ears of corn, 1 Lb. of beans, pint of blueberries, cantaloupe, etc.

8.   Dutchess Farm (Castleton) – A hybrid CSA in which you get a weekly share of vegetables (those that are in abundance that week) and also have the option to pick out additional vegetables of your choice. Pick up at Downtown Farmers’ Market in Rutland or at the farm in Castleton.

9.   Evening Song Farm (Cuttingsville) – After losing their entire farm to Irene last fall, Evening Song is leasing land from a neighbor this year and thus is able to continue their CSA. Help Ryan and Kara get back on their feet! Members choose what items they want each week. Pick ups at Downtown Farmers’ Market in Rutland, Ludlow Farmers’ Market, and at the farm.

10.   Gildrien Farm (Leicester) – Offering small (for families of 1-2) and large (for families of 3-4) share sizes. Pick up at the farm.

11.   Groundworks Farm (Pittsford) – Just about any CSA you can imagine! Vegetable Share, Chicken Share, Pasture-raised and Grass-fed Meat Share, Egg Share, Vermont Farmstead Cheese Share (new this year!), and for those who want it all, a Whole-Farm Share. Pick up at farm.

12.   Hathaway Farm (Rutland) – Choose between 5, 6, and 10lb box options that include ground beef, steaks, and/or roasts. Hathaway lets you choose what dates you want to pick up your box and what location, either at the farm or at the Downtown Farmers Market in Rutland.

13.   Kilpatrick Family Farm (Granville, NY) – Another hybrid share. You’ll receive a set amount of produce each week plus you’ll be able to pick additional items from their stand. Pick up at Saratoga Springs Farmers’ Market or Glens Falls Farmers’ Market.

14.   Morgan Mountain Organic Gardeners (Middletown Springs)

15.   Old Gates Farm (Castleton) – Prepay system for the farm stand. For every $100 dollars you spend you’ll get an additional $20 towards anything at their Castleton farm stand or their booths at the Castleton and Poultney Farmers’ Markets.

16.   Radical Roots Farm (Rutland) – Two options: a pre-paid credit for their farm stand at the Downtown Farmers Market in Rutland or a pre-packaged basket of weekly vegetables.

17.   Singing Cedars Farmstead (Orwell)

18.   Two Dogs Farm (Danby)

19.   Wood’s Market Garden (Brandon) –  Pre-paying for a Summer CSA will get you “Farm Bucks” to spend on anything at Wood’s farm stand (vegetables, fruits, breads, treats, cheeses, maple syrup, etc.). Includes perks of extra vegetables and fruits in abundance during the harvest.

20.   Yoder Farm (Danby) – Offers a pre-paid bulk order for beans, popcorn, canned goods, cider, and their other products at a discounted price. Pasture-raised chicken CSA is also available. Email yoderfarmrr@yahoo.com

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