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Farms

View farms and their information.  









3-Corner Field Farm (Shushan (in the town of Salem), NY)
http://dairysheepfarm.com/
The owner(s) are Karen, Paul, Emily, and Zoe

3-Corner Field Farm is nestled in the Battenkill River Valley at the foothills of the Green Mountains on the border of New York and Vermont. We are one of the few farms in the country that milk sheep for use in the production of gourmet cheeses and yogurt. Our sheep are raised with care and respect on beautiful, organically managed pastures,and never given hormones or unnecessary antibiotics. They are raised the old-fashioned way: outdoors, on pasture, eating natural grass, clover, and alfalfa. The result is tastier and more wholesome food for you, a better life for our sheep, and a healthier environment for all of us.

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Argyllshire Lamb (Argyle, NY)
http://argyllshirefarm.com/
The owner(s) are Barbara Peters

Argyllshire Lamb farm specializes in grass-fed and grass-finished lamb. Barbara Peters subscribes to the philosophy that the more natural the animals diet, the better the meat tastes and the better nutritionally it is for you. The lamb is all grass and hay fed, mus of which is harvested on the farm. The meat is natural, and free of hormones or feed additives. She feeds no grain, which means no tallow taste to the lamb. She is enthusiastic about this opportunity and hopes you'll find her quality products delicious.

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Berle Farm (Hoosick, NY)
www.berlefarm.com
The owner(s) are Beatrice Berle

Producing Certified Organic cow milk cheese and yogurt, and certified organic popcorn, Berle Farm is nestled in the hills of Hoosick, NY. Berle Farm has a twenty year history of diversified farming. The farm has evolved to a low outside input style with a beautiful little dairy herd of 10 cows. Our organic cattle graze 400 hundred acres of pasture. We grow open pollinated, saved seed corn, oats, rye and hay, as well as, vegetables and fruit. Our cheese and yogurt operation is powered by Solar and Wind power. Our food is grown with care and an expressed love for the land from which it comes. The model of land nourishing people and people nourishing land is brilliant and our goal. The cheese and yogurt are a concentration of our work with sun, weather, grass, tillage and community.

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Beth's Farm Kitchen (Stuyvesant Falls, NY)
http://www.bethsfarmkitchen.com
The owner(s) are Beth Linskey

It all happens in a 1850s farmhouse in Columbia County in New York State. Our county is part of the Hudson Valley and we are only a mile up the road from the river.We buy all of our fruit locally or regionally because we are part of the Greenmarket in New York City. We started with Strawberry Jam and have developed over 90 flavors. The reason for so many varieties of two fold: first, I could not imagine making so much strawberry jam! How frustrating! It seldom set and we would never have anything to sell. And what a bore! Second, there are so many fruits grown in this region, I could not over look even the tiniest; the elderberry. We have tried lots of combinations over the years and are always willing to try new ones. All the fruit is purchased locally and regionally.

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Cascun Farm (Greene, NY)
http://www.cascunfarm.com/
The owner(s) are Andrea Cascun

Our farm is located in the rural farming community of Greene in upstate New York. We have the privilege of owning 125 acres of rolling pasture, it is indeed picturesque. Cascun Farm is a family run business where we strive to produce only the highest quality products to feed our family and yours. We raise and process chicken, turkey and rabbits right here on our farm with no use of antibiotics or growth hormones. We also offer farm fresh eggs from our layers. Our chicken feed is custom made for our farm from a local feed company to ensure that we know what our chickens are eating. It is non-medicated and there are no animal by products used and no growth hormones added. We have our own poultry processing facility on the farm where the same care is given to processing and packaging our birds as is to raising them. Every step we take is to ensure that the finished product on your table is of the highest quality. You will taste the difference!

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Cayuga Pure Organics (Brooktondale, NY)
http://www.cporganics.com/live/
The owner(s) are Tyco Dan

The founders of Cayuga Pure Organics have been involved in the Ithaca, NY farming community since the early 1970s. In 2003 Erick Smith and Dan Lathwell furthered their commitment to the region's citizens and environment by joining together to form Cayuga Pure Organics. CPO currently grows a wide variety of dry beans and grains. Although the company's main focus is toward healthy food for the community's people, CPO also grows certified organic feed for the region's livestock, and supply grains to Farmer Ground Flour. Part of CPO's dedication to the local environment is a pledge to not use pesticides, artificial fertilizers or genetically modified organisms. They are also part of the ongoing search for sustainable farming practices including: no-till farming experiments, proper crop rotations, bio-diesel and other energy alternatives, on-farm composting, and the advancement of methods to sustainably build the health of the soil.

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Cowbella Dairy at Danforth Jersey Farm (Jefferson, NY)
www.cowbella.com
The owner(s) are The Danforth Family

A 7th generation dairy farm with 30 Jersey cows. Jerseys are known to produce less Beta Caesin A-1 in their milk than most traditional dairy breeds. They are mostly grass fed and supplement with grains raised on farm: “Jerseys have the highest butterfat content in their milk out of all the dairy breeds. Jersey milk is the richest, creamiest, and, we think, the most delicious of any kind of milk you can get. You can see the quality of our milk in the beautiful goldenrod color of our butter, enriched by our cows’ natural grass- heavy diet…To us, the little brown cow is perfectly suited to life on our farm. We have acres of green grass that the cows freely graze all through pasture season. Even in winter, they still go outside for exercise every day. We actually only put them in when they come and stand at the barn door and let us know they’re ready…In addition to grass and grain, the cows’ diet is made up of a fermented type of hay called baleage, traditional dry hay, and corn silage, all of which we grow ourselves on our own fields. We use manure from the cows as fertilizer. We never have and never will use artificial growth hormones, we never dock tails, and we use antibiotics only when the health of the animal is in danger. If antibiotics are used on a milking cow, she is milked separately and her milk is dumped until the antibiotics are out of her system. You never get antibiotic residue in your milk products. The quality of life of our cows is our top priority- happy and healthy cows make the best milk!”

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Dancing Lamb Farm  (Earlton, NY)
http://dancinglambfarm.com/
The owner(s) are Mike Kelley

We have been breeding for increased milkiness (we milked and made cheese commercially in the past). Our ewes have their lambs on pasture and are great moms. The babies are vigorous and are up and nursing quickly. We've retained family lines that are friendlier and easier to handle (so they would take to the milking parlor more easily). We are also interested in quality fleeces and are proud of our beautiful sheep of many colors and patterns. Now that we have "downsized" a bit, we have chosen to focus on horned Icelandic's (they have always been our favorites). Our current flock have been chosen from a pretty large selection of lambs (150-200 every year until 2010. We now have 75-100 lambs each spring). They are the creme of the crop and their offspring are wonderful.

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Earth Sky Time Community Farm (Manchester Center, VT)
http://www.earthskytime.com//
The owner(s) are Bonnie and Oliver Levis

Earth Sky Time is a small organic farm and wood fired bakery in Manchester, Vermont. We are Bonnie and Oliver Levis and we are part of an amazing community of friends, interns, CSA members, and local eaters. In 2011 we built our bakery and our Llopis oven. We now sell our produce, bread, VT Goldburgers, and Hoomoos at 3 local farmers markets, through our CSA, numerous coops, stores and restaurants in the area, and directly from the farm. We enjoy the hands on nature of working with food. We hear so much these days about restoring local food sovereignty and breaking free from the corporate stronghold on supermarket shelves. Well, here we are- happy people in a big house on a hill, feeding our little corner of the planet!

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Elihu Farm (Valley Falls, NY)

The owner(s) are Bob and Mary Pratt

Our heritage breed goslings, gray and white (Toulouse) and mottled beige-tan and white (American Buff), arrived on lovely mornings in April and May as day-olds from Metzer Waterfowl Farms in California. Despite that shipping distance, they all arrived alive and peeping away at 8:00 a.m. in large boxes at our local Post Office. Right away, we dipped their bills in fresh water in the kitchen as we counted and transferred to larger containers. Then they were off to the sheep barn for “goose starter,’ a grain mix, and lights for warmth, along with water, water, water, and more water. They soon learned we were t-h-e meal ticket, and chattered away when we were nearby. As they grew, their pen grew, until they were ‘feathered out’ and large enough to explore the grass near the barn. Geese love grass, and are excellent lawn mowers. In a short time, we ‘weaned’ from the brooder, and soon put them to pasture all the time, surrounded by electric net fencing for protection. Vigorous healthy birds, they love their grass, and love their water and more water and more water. They still eat some grain for carbohydrates and to keep them warm. Goose for Dinner. There’s nothing quite like the flavorful dark meat from goose, which is lower in fat than beef or lamb. The fat is semi-solid, mostly just under the skin, and contains over 50% of the beneficial monounsaturated oleic fatty acid, an Omega-3. Rendered semi-solid goose fat is excellent for sautéing vegetables, making pilaf, or roasting potatoes. We expect our geese to be leaner than conventionally raised birds. (Liver included, unless you request otherwise.)

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Elihu Farm Ducks (Valley Falls, NY)
www.csalewiswaitefarm.com
The owner(s) are Bob and Mary Pratt

Bob and Mary Pratt raise rotationally grazed Rouen ducks on their farm in Valley Falls, NY. Rouens are excellent foragers and make for a very tasty meal! Ducks from Elihu Farm are a heritage breed called Rouen,. They look like large Mallards, and weigh between 3.5 and 4.5 pounds. Elihu Farm raises the ducks on pasture, once they’re large enough to leave the brooder. The Rouen, known to be a good forager, enjoys grass and clover and weeds, even into late winter, along with their locally mixed duck food. Duck fat is fairly liquid at room temperature, and is excellent for fried potatoes, sautéed vegetables and rice pilaf.

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EvenKiel Unlimited (Arlington, VT)
http://www.battenkillbrittle.com
The owner(s) are Leslie Kielson

Leslie Kielson began making Battenkill Brittle in Southern Vermont in the fall of 2010. Always in search of an energy bar that tasted good but didn’t weigh you down, she started experimenting. She and her partner took this experiment on a 7-day bicycle trip through northern Vermont and were amazed at how just a small amount powered them up the many Vermont hills. Afterwards, friends and family were clamoring for more and hence, Battenkill Brittle was born. Leslie lives on a small homestead in southern Vermont with her partner and their dog and two cats. Quite a change from her life in New York City where she lived for 8 years and was a political organizer working to end the war in Iraq. But while she loved city life for a while, she was very happy to get back to the country where she could grow her own food and now also produce good, healthy food for others.

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Farmer Ground Flour (Trumansburg, NY 14866, NY)

The owner(s) are Gregory Mol

Farmer Ground Flour is a collaborative effort between two organic grain farms near Ithaca, NY. Since early 2009, we have been producing stone-ground flours made with organic grains grown in the Finger Lakes region. The project is one of many efforts in the Ithaca area to create a vital regional food system. We grind our flour in small batches at low temperatures so the flour remains fresh and retains as much of the original nutritive value as possible. We produce a range of flours that reflect the variety of crops which exist in a healthy organic system that rotates different crops through the fields. Our products include sifted 'half white' flour, corn meal, polenta, whole wheat pastry flour, buckwheat flour, rye flour, spelt flour, all purpose flour, and whole wheat flour. All of the grains are certified organic and non-GMO.

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Free Bird/Cascun (Greene, NY)
http://freebirdchicken.com/
The owner(s) are Andrea

Free Bird is a partnership of Amish farms in Pennsylvania where they “march to the beat of a different drumstick.” They humanely raise the birds in large barns under the philosophy “dedicated to freedoms: free of antibiotics, free to roam and free to eat a natural vegetarian diet.” Andrea from Cascun Farm will be buying whole birds for us from them, and processing them to our specifications, with no additives, under the label "Processed by Cascun Farm.”

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Garden of Spices Poultry Farm (Greenwich, NY)
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The owner(s) are Ben& Jeannette Shaw

Ben and Jeannette started their journey of poultry farming about five years ago after purchasing a 70 acre farm in Greenwich. The Shaws saw operating a family farm as a a great way to live and be together, and involve their children in the running of the farm. They dedicate about 1 acre of land to each batch of chicks they raise, and the birds are out on pasture 24 hours a day, especially the ducks. They raise Chickens and Ducks. Ben also runs an on-farm processing facility, and processes many of the birds we sell, including Mack Brin Farm birds. Currently, we are only offering the ducks, but if there is interest, we’re happy to expand the offerings. The ducks are fed a locally raised and milled feed, no hormones, no antibiotics, from Hoosick Vally Feed, in addition to grazing on grasses.

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GEM Buffalo Farm (Castleton, NY)
www.GEMFarmsBuffalo.com
The owner(s) are George and Gerry Mesick

George Mesick, the great, great grandson of 1793 immigrant Fritz Mesick, purchased the family dairy farm in 1960 from his father, George E. Mesick, Sr. George and his wife Gerry, both graduates of Cornell University, continued to work and expand the farm to over 600 acres. Through the years, they had five children, two sons and three daughters. Their son, David is an active partner with them in the family farming business. Dave's son Sam is carrying on the tradition, making it a 10th generation family farm. People often ask George and Gerry how they got started raising buffalo, to which Gerry replies, "After our children were nearly grown, we thought it would be 'fun' to have a couple of buffalo on our farm. We had been raising dairy cattle for years and couldn't imagine that buffalo would be that different from dairy cows…There were no buffalo in the South Schodack area, and in fact, there had not been any buffalo in the South Schodack area in over two hundred years. So, in 1973, we decided to purchase our first buffalo - an American Bison bull, cow and calf." George adds, "I was first introduced to buffalo in 1939 when my father took me to Hoosick Falls, NY to see the only herd of buffalo in the area. I was very impressed by the size of the animals and by the serenity of the herd. They did not act at all like the wild herds described in the history books I had read." George and Gerry planned on starting a small herd by artificially inseminating the bison cow - after all, they had done this many times before with their dairy cows. How does the story go? The greatest plans of mice and men.... Anyway, it did not take long for George and Gerry to learn that handling bison is entirely different than handling dairy cattle. Despite their serene appearance, Bison are wild animals. So wild that the neighbors still like to talk about the "Great Escape" when a bull and cow managed to jump a five-foot fence back in 1976. Good fencing is one of the farm's higher priorities nowadays. Gem Farms Buffalo now consists of over 100 buffalo, give or take a few horns.

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Grazin' Acres Farm (Argyle, NY)
localharvest.org
The owner(s) are Nathan, Meghan and McKenna

Grazin’ Acres is a small family farm dedicated to growing happy, healthy animals. Our pigs are our pets and like to be scratched and petted. The animals are cared for by Nathan and Meghan only, so there are no strangers causing the animals any stress. Our Red Wattle and Wattle-cross pigs enjoy pasture living. Their diet consists of organic grass, organic vegetables, hay and all natural grain. The pigs receive no antibiotics. Red Wattle pigs are a critical endangered heritage breed. They are best known for the fleshy wattle attached to each side of their neck. They are red and large, mature pigs weighing between six and eight hundred pounds. Wattle pigs complement Grazin’ Acres pasture farming practices. These pigs are known for their hardiness, active foraging and can adapt to a range of climates. Wattle produce a lean carcass and flavorful, juicy meat. Once you try our pork we know you will love it.

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Harry's Honey House (Cambridge, NY)

The owner(s) are Derek Woodcock

In spring, summer and fall we place our hives of bees at various farms in the southern end of Washington County, including Lewis Waite Farm. In the winter the hives are moved to a location where they can be protected from the wintry winds. In order to harvest and keep honey as a liquid, it must be heated and filtered. We use the lowest heat possible and simple straining methods to try to retain the nutritional benefits of the pollens that make honey a healthy food. We carry raw unheated too, to capture all the healthy benefits. Honey is a food that does not spoil.

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Hawthorne Valley Farm (Ghent, NY)
http://hawthornevalleyfarm.org
The owner(s) are A Foundation

Since 1972, we have been producing high quality, Biodynamic and organic foods while providing farm-based learning experiences for children and adults. Our 400-acre Biodynamic farm includes dairy cows, vegetables, a creamery, organic bakery, sauerkraut cellar, and more. Our Farm Store is a full-line natural foods store open 7 days a week. Our work revolves around cultivating relationships: with the earth, our surrounding communities and landscape, and with one another. The times are calling for a new form of agriculture - Agriculture 3.0 - that requires a radically enlarged context of sound farming principles, new economic forms and parameters, and renewed recognition of the role of agriculture and agriculturists in our culture and society.

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Homestead Farm and Coldwater Creek Farm (CCF - Nassau, NY, NY )
http://www.homesteadfarms.info/about
The owner(s) are HF -Rich, Linda and Sarah Bulson CCF - James Kromer

Homestead Farm ---Our beautiful 18th Century family farm is located on 150 acres of rolling hills in the town of Brunswick New York at the base of the Grafton Plateau. Rich, Linda and Sarah Bulson raise vegetables, cut flowers and pasture raised poultry, pork and grass-fed beef using sustainable farming methods. All of our products are chemical, antibiotic and hormone free. We see value in knowing where your food comes from, how it’s grown and who grows it. Our family farms with a deep respect for the land and the animals we raise on it. By farming sustainably we are making a commitment to protect the land from chemicals and improve the soil by using compost and cover crops, ensuring its productivity for years to come. We strive to work with nature instead of against it. For instance, weeds and insect pests are controlled using crop rotation, animal rotation, mulch, cover crops, row covers, hoeing, and by creating habitats for beneficial insects. Coldwater Creek Farm ---James Kromer doesn't talk turkey. So as he was driving 200 squawking, day-old chicks by car from a 50-year-old turkey farm in Boston to his Coldwater Creek Farm, his family's 26-acre property in southern Rensselaer County, he just cranked up the tunes. "They just chirped the whole time. After about an hour and a half it bothered me so I turned up the radio and opened up the windows for some white noise," laughs Kromer, an accountant by day, who is marking his second year raising antibiotic-free, pasture-raised white Broad Breasted turkeys for Thanksgiving.

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Kriemhild Dairy (Hamilton, NY)
http://www.kriemhilddairy.com/our-farms.html
The owner(s) are Bruce Rivington

Kriemhild dairy offers Meadow Butter – Milk is from Grass Fed dairy cows (at least 40% grass fed), out on pasture. The butter is processed in a Certified Kosher facility, and comes both salted and unsalted. They offer 8 oz tubs and 2 lb. tubs. “We use more sweet cream so the butter has a higher fat content, typically over 85%. The higher fat content is coveted by chefs for its unique cooking properties (less water equals a fluffier, richer tasting product). The butter is made throughout the growing season while our cows are grazing on high quality pastures. Since our cows graze seasonally you’ll see a range of colors from a deep golden color in the spring to a pale yellow in the fall….Meadow Butter is processed at Queensboro Dairy Farm Products, Inc. in Canastota, a Kosher certified facility that's been in existence since 1906. Some of our butter is hand-packed at this facility while a majority is hand-packed into 8oz tubs by the good folks at Madison Cortland ARC in Oneida.”

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Lewis Waite Farm (Greenwich, NY)
http://lewiswaitefarm.com/
The owner(s) are Alan & Nancy Brown

Alan & Nancy have been organic gardening and raising animals since we were children growing up in Connecticut. Our beef business began in 1967 on a small scale (4 cows) and has grown since then to over 120 head. We raise about 30 corn fed pigs each year. Since 2003, we have been selling our vacuum packaged frozen beef and pork directly to the consumer. We believe that our technique of raising beef produces the healthiest meat. Our cattle's diet is exclusively grass and hay, water, air, salt, and trace minerals. Unlike many grass-fed operations, our cattle are not fed grains for their last few months. Our fields, woods and hay crops are certified organic, but our animals are not.

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Lewis Waite Farm Network (Greenwich, NY)

The owner(s) are All of our farmers and producers

This listing is used for our Share service, offering a blend of products from all of our producers. The best of the region's meat, cheese, bread, and pantry staples made even more convenient for you.

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Local Egg Producers (Hoosick, Jackson, Cambridge, Eas, NY)

The owner(s) are Cornell Family, Smith Family, Collins Family, McNitt Family, Brownell Family

These family farms offer a range of eggs from a variety of chicken breeds. Some of the birds are completely free to wander the farm (although this size flock only provides 10-20 dozen eggs per delivery). The larger flocks at the Cornells and Joint Venture farms have a pastured area for the chickens in the spring. summer, and fall and have housing for the birds in the winter. All the chickens are free-range and eat ground feed from local growers (Cornell Farm grows all their own feed) that have no antibiotics or no hormones added. These eggs arrive here the day before the delivery and are packed fresh for each of your CSAs.

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Lucy Jo's Coffee Roastery (Salem, NY)
http://www.lucyjoscoffee.com/
The owner(s) are Alan and Shelley Monder

Alan and Shelley Monder are coffee roasters, roasting single origin coffee beans and making their own blends as well. They operate Lucy Jo's Coffee Roastery in nearby Hebron, NY. Their coffee roastery just received their Organic Certification. The beans they purchase and roast have received organic certification at the farm level as well as at the specialty coffee wholesale level. Most of the purchased green beans are also certified shade grown, fairtrade, and rainforest alliance, but the use of all of these phrases requires their own certifications and certification fees, and will be pursued as Lucy Jo’s grows. Like so many of us, they believe good food is one of life's great pleasures. Lucy Jo's takes pride in searching out exceptional, flavorful beans and then roasting them in small batches for maximum flavor. Coffee is packaged in one pound bags. Bags are heat sealed and rolled with a re-usable tin tie. They are considered high barrier (12 month shelf life) For more information about their roastery, coffee descriptions and coffee news and tips please visit www.lucyjoscoffee.com

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Mack Brin Farms (Ballston Spa , NY)
http://www.mackbrinfarms.com
The owner(s) are Julianne Murray

Mack Brin Farms in Ballston Spa NY is a 56 acre farm where Julianne raises pastured chicken. Julianne is working hard on her farm, doing it all herself. Though not organically certified, her fields have been clean of any artificial inputs for 15 years. She raises both egg laying chickens and meat birds and hopes to expand to other animals in the future. Her chickens are moved daily through the fields, and supplemented with local feed – non GMO, non medicated. Julianne takes extra care to make sure every detail is the way she wants it, including her packaging of the birds. We hope this new relationship with Mack Brin Farms is successful and helps to keep another new farmer farming and happy.

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Manx Station Farm (Greenwich (Town of Cambridge), NY)
http://manxstation.com/
The owner(s) are Glen Rowse & Vicki Webberley

Glen and Vicki raise 100% Grass Fed and Finished Belted Galloways, Goats (which seem to be coming out belted, too!, Curly Coat Horses, and Manx Cats on their farm, just down the road from Lewis Waite. Glen and Vicki believe in pasture raising animals in a natural environment and producing healthy food, providing the highest quality grassfed beef. Manx Station raises livestock without steroids, hormones, or antibiotics. All hay is obtained from a local farmer specializing in feed grown with minimal pesticides and herbicides. Livestock are pastured raised and enjoy our hilly pastures from birth. Come visit and know how your food is produced.

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Mushroom Men @ Mariaville Farm (Delanson, NY)

The owner(s) are Bobby Chandler and the Chandler Family

Mariaville Farm is owned and operated by the Chandler Family (Bob, Chris, John, Billy, Bobby and Allie). Our Farm is located in Schenectady County. All the animals are pasture raised and have free choice of forage. We never use antibotics or hormones. Younger generation Booby left life as a pharmacist to both help on his family’s farm and homestead, and to develop a fresh and dried mushroom business. He offers dried Mushroom Teas and seasoning shakers. Locally raised, organically managed but not certified yet. They focus on the medicinal aspects of the mushrooms they grow. Mushroom teas are hard to find. All mushrooms are anti-viral, anti-bacterial, anti-tumor and auto-immune boosters. They are also packed with essential vitamins and minerals.

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Nettle Meadow Dairy (Warrensburg, NY)
http://www.nettlemeadow.com
The owner(s) are Lorraine Lambiase and Sheila Flanagan

Nettle Meadow Farm is a 50 acre goat and sheep dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek, New York and Warrensburg, New York. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, goat cheese and the simplicity and challenges of farm life. Our farm is run with the assistance of farm manager, Stephen Hitchcock, assistant manager Sam Saunders, and Joan Flanagan. Nettle Meadow Farm was originally founded in 1990 and is the home of 300 goats, several dozen sheep and a variety of farm sanctuary animals. Nettle Meadow is committed to the principles of natural ingredients, happy and healthy animals, and carefully hand-crafted artisan cheeses.

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O'Donnell Hill Farm (Jackson, NY)
none
The owner(s) are Judy & Noel Hanf

O’DONNELL HILL FARM, is in the hills of southern Washington County, about five miles from the Vermont border and a mile from the Battenkill River, which flows into the Hudson River eight miles to the west of the farm. The owners, Judy & Noel Hanf, offer grass-fed beef, vacuum packaged and frozen, from purebred Hereford steers between 16 and 24 months in age. All the steers have been born on the farm, and spend their entire lives there. They are fed exclusively on our pasture and on hay grown on the farm. They receive no manufactured grain-based feed, antibiotic feed additives, growth hormones, or genetically modified feed.

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Polymeadows Farm (Shaftsbury, VT)
http://polymeadows.com/
The owner(s) are Melvin and Jennifer Lawrence

Located in beautiful Shaftsbury, VT (If you’ve gone to Manchester, VT up Rt 7A, you’ve passed them!), Polymeadows Goat Farm and Dairy was established in 2009. It was Jen and Melvin’s dream to run a goat dairy, and now they are living it. With their partner Hank, they have a mixed herd of about 200 goats, do not disbud the horns, and raise the majority of their own feed. They never feed a general dose of antibiotics, but will treat a sick animal and pull her from the milking herd until she is better. The goats are on pasture during the growing season, and do sometimes get a no-hormone-no-antibiotic grain mixture as well.

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Putney Mountain Winery (Putney, VT)
http://www.putneywine.com
The owner(s) are Kate and Charles Dodge

Putney Mountain Winery makes artisanal fruit wines from the finest Connecticut River Valley fruit. Their Vermont Cassis earned three medals in international competitions in 2010 and was judged the "best fruit wine in the northeast" at the wine competition at the BigE in Springfield, Mass. To make Putney Bubbly we use the apple cider Paul Dutton makes at his orchard in nearby Newfane, Vermont. It is the best tasting apple cider we know. We begin adding bubbles to the cider the same day the apples are pressed. Thus we capture, in every bottle of Putney Bubbly, the sensational flavor of Paul Dutton’s cider. Paul Dutton uses Integrated Pest Management strategies to manage his apple orchard, meaning a combination of techniques to minimize pest damage, and does not just blanketing his fields with pesticides.

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Raw Canine Cuisine (Greene, NY)
http://www.cascunfarm.com/
The owner(s) are Andrea Cascun

Our farm is located in the rural farming community of Greene in upstate New York. We have the privilege of owning 125 acres of rolling pasture, it is indeed picturesque. Cascun Farm is a family run business where we strive to produce only the highest quality products to feed our family and yours. We raise and process chicken, duck and rabbits right here on our farm with no use of antibiotics or growth hormones. We have our own processing facility on the farm where the same care is given to processing and packaging our animals as is to raising them. Every step we take is to ensure that the finished product on Pet's table is of the highest quality. Your pets will taste the difference!

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Rock Hill Bakehouse (Gansevoort, NY)
http://rockhillbakehouse.com/
The owner(s) are Matt Funicello

Rockhill Bakehouse hand crafts each loaf before hearth baking in the European style. Locally sourced flours and time tested recipes, with their unique starters, result in crispy crusts and delicious bread.

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Stonewood Farm (Orwell , VT)
http://stonewoodfarm.com/
The owner(s) are Paul & Frances Stone

Stonewood Farm specializes in premium quality turkeys with superior flavor and juiciness that can only be grown in Vermont. We grow our turkeys naturally; that is we do not feed antibiotics or growth hormones. We ready our turkeys for your family without using any preservatives or artificial ingredients. Just plenty of fresh Vermont air, cool nights, green pastures, good feed and tender loving care on our family farm. Three generations of the Stone family currently operate Stonewood Farm, a one thousand acre farm located in Orwell, Vermont. We produce the best quality all natural turkeys. They are delicious and naturally self-basting, sold fresh for Thanksgiving and Christmas. We sell frozen turkeys and turkey products all the year round. To ensure the highest quality turkey for your family, we have a small but spotless USDA inspected processing plant located on our farm. Our turkeys are kept indoors inside spacious and uncrowded open sided barns, providing them with fresh air, plenty of natural sunlight, and shelter from extremes in weather that are quite common in New England. We no longer choose to free range our turkeys, due to the benefit of proper sheltering and to the clear and present threat of exposure to Avian Flu from overflying water fowl.

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Strafford Organic Creamery (Strafford, VT)
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The owner(s) are Earl Ransom and Amy Huyffer

Centered at Rock Bottom Farm in Shelburne, VT, Strafford Dairy produces a pure, old fashioned ice cream. Strafford's line of ice cream is made in small batches, one day each week. They wouldn't dream of blending their cows' cream with anything but the highest-quality organic ingredients. They separate fresh eggs by hand, handpick the mint and black raspberries, grind the coffee just before brewing it into the milk and basically work their tails off to make the best ice cream on the planet. NO CARRAGEENAN or artificial ingredients. Rock Bottom Farm in Strafford, Vermont is home to Strafford Organic Creamery. Owner, Earl Ransom grew up milking cows on this 600-acre farm. He and his wife, Amy Huyffer, carry on his family's tradition of managing the land organically, with no herbicides, pesticides or chemical fertilizers. With mostly Guernsey cows, their herd of 50 grazes on rotational pastures for the entire growing season. Guernsey cows are known for their rich, yellow cream; their butterfat carries the color and flavor of their feed better than that of other breeds. Everything done at Strafford Organic Creamery, from the crops they grow for them to the gentle routines of milking, is focused on the cows' comfort and well-being, and helping them create super-tasty milk and cream.

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Sugar Mill Farm (Greenwich, NY)

The owner(s) are John & Michelle Reid

We gather all of our sap from our farm's trees and from our neighbor's woodlot. We have a state of the art sap house that is wood-fired, uses reverse osmosis filtering for the sap and diatomaceous earth filtering for the syrup. We produce beautiful, sweet, golden maple syrup. We add nothing to our sap or syrup during the processing; it is simply the rich, delicious flavor of the sugar maple tree filtered for purity. Grade B Syrup is available in quarts, half gallons, and gallons.

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Teeny Tiny Spice Co. of Vermont (Shelburne, VT)

The owner(s) are Ed and Thora Pomicter

Teeny Tiny Spice Co. of Vermont® is a small, family run specialty food business. We create and manufacture 100% organic spice blends that represent varied world cuisines. To ensure that you have the freshest spices and herbs, our mixtures are made in small batches and ground just before packaging. Ingredients are of the finest quality. When blends include salt or sugar, we use Himalayan Pink Salt and organic Vermont Maple Sugar. All of our ingredients for each blend are listed, so you know exactly what you are getting. Our spice blends have been developed to provide home chefs with a convenient method of adding exotic flavor to their dishes. We are enthusiastic cooks. Despite our kitchen's extensive spice collection, we often found while planning more exotic dishes that we did not have all of the ingredients called for. Red and pink rose petals? No. Ajwain seed? No. Juniper Berry? Well, yes. But having 9 out of 12 spices does not give the flavor that you are trying to achieve. So Teeny Tiny Spice Co. of Vermont® was born to provide you all of those spices, already combined in proportions to give you just the right flavor profile to create dishes with the essential flavors of North and South, East and West. The beauty of Teeny Tiny Spice blends is how easy it is to use them in meals that you are already cooking. Turn a meal of plain chicken and rice into a Persian feast. Spice up your eggs in the morning with some Ethiopian Berberé. Create a sumptuous Southeast Asian meal in no time. Wow your lunch or dinner guests with Indian Inspired barbeque Explore our blends and enjoy the flavors. - Thora, Ed, Maddy & Nick FRESH FRESH FRESH: Our spice blends have a very long shelf life. We freshly grind and then package each batch to seal in the freshness. Air and sunlight are the two main elements that affect the shelf life of spices. For this reason, we package our spices in tins that seal out both air and sunlight. We have time-tested our blends and have found that even after one year, they still have rich flavor. You would notice a slight difference between a one year old tin and a freshly ground tin if you held them next to each other, of course, as flavor and color will diminish with time. In our home, each tin provides enough spice for 4 to 12 main courses for our family. If you have not used a spice blend four or more times in six months, we figure that it is time for you to clear it out of your kitchen and try something different.

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Vermont Maple Granola Co. (Manchester Center, VT)
http://www.vermontmaplegranola.com
The owner(s) are Beth Vickers and Lisa

The Vermont Maple Granola Company's PREMIUM GRANOLA and TRAIL MIX is handmade in small batches using whole grain oats, a variety of nuts, seeds and dried fruits, heart-healthy canola oil, pure Vermont maple syrup, and a touch of sea salt. It is slow-baked to create a crisp, light texture and has a true maple flavor. We offer six varieties of granola, each a special blend of familiar ingredients in classic flavor combinations. Each delicious flavor of granola is available in our standard 1-pound bag, 2-pound bulk bag, or 4-ounce snack size. Our hearty trail mix, which is a mixture of maple-roasted oats, pumpkin seeds and sunflower seeds, tamari-roasted almonds, dark chocolate wafers, peanuts, organic raisins and Maine-grown whole dried cranberries, is available in convenient 5-ounce bags, perfect for anytime you need a high-energy snack.

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Washington County Farm (Jackson, NY)

The owner(s) are a local farm

Our local dairy farms sometimes offer a steer to us for sale. These steers are one-time purchases, so we created this generic category to cover all locally raised beef steers. We guarantee that this steer was raised in Washington County, living its life with the dairy heifers. These heifers and beef are kept in a freestall barn and pasture while they mature, eating free range forage, grass & alfalfa silage (chopped and fermented in horizontal silos), and corn silage (chopped fermented corn stalks). The meat is well marbled and is also dry aged to concentrate the flavors.

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West River Creamery (Londonderry, VT)
http://www.westrivercreamery.com
The owner(s) are Jane and Charles Parant

West River Creamery is located at Middletown Farm. The 40 milking cows; 1/3 Jersey and 2/3 Holstien, are pastured on the 200-acre farm from May through November. The Creamery offers over twenty flavors of raw cow's and goat milk cheeses. They use traditional methods of cheese making from stirring and cutting by hand to filling molds one at a time.

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Y Lenox Hill Bulk (New York, NY)
none
The owner(s) are chef Lynn

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Yoder Farm (Danby , VT)
http://dorsetfarmersmarket.org
The owner(s) are Ryan & Rachel Yoder

We met the Yoders at the Dorset Market in Vermont. Ryan and Rachel Yoder Farm grow beans, chickens, popcorn (we already offer the popcorn), and apple products (among other things). They are a small family farm committed to ecologically sound agriculture. Ryan travels the area restoring old apple orchards, provided he can harvest the apples. They make Apple Butter, Apple Sauce, Apple Ketchup, and live Apple Cider. The base of operations is Smokey House Center, a nonprofit whose mission is education, agriculture and conservation. They are not certified organic because their apples come from all over Vermont. The product is labeled with which farm the apples came from if possible. No preservatives or chemical ingredients.

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