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Spotlight on Old Road Farm

As our Eat Local Challenge rolls on, we’re shining a bright Member Deals Spotlight on our friends at Old Road Farm! All of their glorious organic produce is 20% off for member-owners from September 10st – 16th! Read on to learn more about these VT  farmers, the diverse experience they bring to this challenging profession, and their commitment to real organic farming:

Meet the Farmers

A transplant from New York, Gabby Tuite came to Vermont to attend the University of Vermont where she received a bachelor’s in Community Development and Applied Economics. While studying at UVM, she took an internship at the Shelburne Farms’ Market Garden where she first got her hands dirty and fell in love with farming. After UVM, Gabby worked at River Berry Farm for two seasons. Here she learned how to grow on a larger scale, taking note of the efficiencies required to run a profitable farm. Between growing seasons, Gabby has worked at the City Market Onion River-Coop as a Produce Buyer and Team Leader giving her insight into marketing and merchandising, supervising employees as well as the local food chain from a buyer’s perspective.

Gabby Tuite and Henry Webb

Henry Webb grew up with large vegetable gardens and has fond early memories of visiting his father working at the UVM dairy barn. Starting in his teens he spent eight seasons working for Last Resort Farm, a Certified Organic vegetable, berry, and hay farm. He learned to maintain and work on the farm’s equipment and infrastructure as well as organic vegetable farming practices. Henry also spent two years at New Village Farm where he worked with a small herd of Normandie cattle producing raw milk and beef. At New Village, he was given the opportunity to manage and expand the farm’s market garden and gained experience producing for a small CSA, a farm stand, and the Shelburne Farmers Market.

About the Farm

Gabby and Henry shared a dream of owning their own farm and first began their adventure in the Fall of 2015 on a quarter-acre plot in the old field below Henry’s childhood home in Monkton, Vermont, mostly growing vegetables for a few area farmer’s markets. In the Fall of 2019, they were able to secure their dream “forever farm” with the help of the Vermont Land Trust. This gorgeous farm is nestled in the fertile river valley of Granville, Vermont, surrounded by National Forest land.

They specialize in growing fresh, high-quality salad greens and seasonal vegetables for local markets with a deep commitment to the highest standards of ecologically sound, regenerative, and innovative vegetable production. Their produce is Certified Organic by VOF and they are also certified by the Real Organic Project, a grassroots, farmer-led movement created to distinguish soil-grown and pasture-raised products under USDA organic. Gabby and Henry share that they choose to be certified by the Real Organic Project (ROP) because their farming practices are inherently tied to the land and the soil that they farm.

 

Gabby shares that “In Vermont, we are really fortunate to have the Northeast Organic Farming Association (NOFA) and its certifying body, Vermont Organic Farmers (VOF), who share that commitment, but on a national level, we agree with the ROP that industrialization has in some ways diluted the intent of the organic label. We really don’t like to be critical of anyone’s farming practices, but there are currently things allowed under national standards that we don’t think fit people’s perception of what an organic farm is and we think that consumers have a right to an informed decision about what they are buying. We see our farm, our land, as not just a medium for production but a deeply complex living system that we ultimately bear the responsibility to steward. ROP is an advocate for that view.” 

 

Here at the Co-op, you can find an abundant array of Old Road Farm’s produce, including spinach, chard, salad mix, arugula, collards, sweet peppers, cauliflower, radishes, patty pan squash, broccolini, watermelon, and scallions, each in their respective seasons. If you find yourself traveling Vermont’s iconic Route 100 through Granville, be sure to stop for a visit at their farmstand, where you can find a colorful mix of all the produce grown at their farm, which includes the usual lineup of goodies you can find at the Co-op, along with eggplant, tomatoes, squash, celery, and more! 

Spotlight on Lucas Family Farms

Lucas Family Farms is a small, family-run farm in Orwell, VT, where Josh and Janelle Lucas are raising beef, lamb, and eggs alongside their three children. Farm life is a full family effort—one day you might find the kids helping set fence lines, another day gathering eggs, or lending a hand as cattle move to fresh pasture. Together, they’re building something bigger than just a farm business: a way of life rooted in care for the land, the animals, and the community that depends on both.

From September 3–9, member-owners save 20% on all Lucas Family Farms grass-fed meats and pasture-raised eggs.

 

 

The Lucas Family

Farming with the Land

The Lucases see their animals not just as food producers but as partners in building healthy soil. Their cattle and sheep rotate through pastures in a system called Management Intensive Grazing (MiG)—a flexible approach to rotational grazing where paddock size, stocking density, and length of grazing period are adjusted to balance forage supply with animal nutrient demand through the grazing season. It’s farming that works with natural cycles instead of against them, and the benefits show up everywhere: stronger root systems in the fields, more biodiversity in the soil, and nutrient-rich forage for the animals. Over time, this approach has made the Lucas’ soil richer, their fields more resilient to floods and drought, and their pastures healthier for both livestock and wildlife.

The climate benefits are real, too. Healthy grasslands are capable of trapping carbon from the atmosphere, locking it into the soil, and helping to slow the effects of climate change. By raising livestock entirely on pasture, Lucas Family Farms is proving that farming can be part of the solution.

 
The happy cows at Lucas Family Farms enjoying lush pasture with the Lucas family homestead in the background
 

Commitment to Animal Welfare

Animal care is at the center of everything they do. Cattle and sheep are raised outdoors on diverse forage, eating the diet they evolved for. Their hens roam freely on fresh pasture, where they can scratch, forage, dust-bathe, and live like chickens should. That freedom results in healthier animals, better eggs, and a higher standard of welfare than confinement systems could ever offer.

The difference is easy to see: cattle grazing knee-deep in green pasture, hens chasing insects in the grass, and kids working alongside their parents to make sure every animal is cared for.

 
The girls pitch in with setting and moving paddock fencing as part of the family’s Management Intensive Grazing (MiG) program

 

Happy pastured hens at Lucas Family Farms

Better Food, Better Nutrition

That care translates directly to what ends up on your plate. Grass-fed beef and lamb from Lucas Family Farms are higher in omega-3s, antioxidants, and conjugated linoleic acid (CLA)—nutrients linked to better heart health. Their pasture-raised eggs bring their own advantages, with more vitamin E, vitamin A, and omega-3s than conventional eggs.

But beyond the science, you can taste the difference. Eggs from hens that spend their days foraging in the grass and scratching for bugs are richer and more flavorful, and beef raised on diverse pasture has a depth you won’t find in grain-fed meat. 

 
Hens and cows enjoying adjacent pasture at Lucas Family Farms

Why Support Lucas Family Farms

For the Lucases, farming isn’t just about producing food. It’s about raising their kids in a way that keeps them connected to land and animals, leaving soil healthier than they found it, and showing that small-scale farming can help address the climate crisis. When you buy from Lucas Family Farms, you’re supporting a family committed to land stewardship, humane animal care, and real food that sustains both people and planet.

Save 20% on Lucas Family Farms meats and eggs September 3–9.

Spotlight on Bee’s Wrap

We’re shining this week’s Member Deals Spotlight on a mission-driven local business creating innovative, award-winning products to help us curb our dependence on plastic — Bee’s Wrap! From August 27- September 2, all Bee’s Wrap products are 20% off for member-owners, so it’s a great time to stock up on these reusable, rugged, eco-friendly, locally-made, fully compostable wraps. Read on to learn more about this local company, its mission, and its fierce advocacy:

 

 

The story of Bee’s Wrap begins in Vermont, where founder Sarah Kaeck, a mother and gardener, sought a healthier, more environmentally friendly alternative to plastic. Drawing inspiration from traditional methods, she began experimenting with infusing organic cotton with beeswax, jojoba oil, and tree resin in her home kitchen. The result was a reusable, breathable wrap that kept food fresh naturally. What started as a homemade project in 2012 has since blossomed into an internationally recognized brand

 

 

Each Bee’s Wrap is made with thoughtfully sourced materials. The cotton is certified organic and meets the Global Organic Textile Standard (GOTS). Beeswax is harvested from responsibly managed hives, while the jojoba oil and tree resin are also organic and natural. These ingredients create a flexible and self-adhesive material that can be washed and reused for up to a year.

Sustainability is woven into every step of Bee’s Wrap’s process. The wraps are handmade in a solar-powered facility in Vermont. Packaging is completely plastic-free, recyclable, and biodegradable—even the cellulose window is compostable. As a Certified B Corporation and Green America Certified Business, Bee’s Wrap maintains the highest standards of environmental and social responsibility.

 

 

The impact of switching to Bee’s Wrap is significant. One wrap can eliminate hundreds of square feet of single-use plastic wrap annually. If every household in the United States made the change, it could prevent more than 212 million square feet of plastic waste each year. Beyond individual use, Bee’s Wrap partners with organizations like 1% for the Planet and the 5 Gyres Institute to actively combat ocean pollution and support conservation efforts worldwide.

But Bee’s Wrap isn’t just about function—it’s also about beauty and craftsmanship. Each wrap is handmade by a dedicated team in Vermont and features designs from local artists that change with the seasons. From simple kitchen use to creative gift wrapping, Bee’s Wrap combines aesthetics with utility in a way that’s both practical and inspiring.

 

With every use, Bee’s Wrap becomes a small act of environmental care. It’s washable, compostable, and thoughtfully made to reduce our collective dependence on plastic. Whether you’re storing leftovers, wrapping sandwiches, or packing snacks, Bee’s Wrap makes sustainable living easy—and a little more beautiful.

It’s not just about replacing plastic. It’s about embracing a lifestyle that values quality, care, and the planet we all share. Bee’s Wrap is a daily reminder that small changes really can make a big difference.

Explore more at beeswrap.com and take your first step toward a cleaner, greener kitchen.

 

 

 

Co-op Connection Business of the Month – Green Peppers!

Looking for a satisfying slice of pizza, a hearty calzone, or a crisp, refreshing salad? This August, we’re excited to spotlight Green Peppers Restaurant as our Co-op Connection Business of the Month. MNFC member-owners can enjoy a 10% discount on orders year round.

 

Located in Shaw’s Plaza in Middlebury, Green Peppers has been a fixture in the community for over 40 years. Since opening in 1982, the restaurant has been proudly family-owned and operated by Mark and Donna Perrin. From the beginning, they set out to offer high-quality, affordable meals in a warm and welcoming environment—and that tradition continues today.

 

 

While best known for their delicious pizzas, Green Peppers offers a wide-ranging menu full of comfort food favorites. Guests can enjoy hearty pasta dishes like spaghetti and meatballs, lasagna, and chicken parmesan; stacked sandwiches such as Philly steak and black bean burgers; and fresh, customizable salads like the popular buffalo chicken salad. Shareable appetizers round out the menu, and there are gluten-free pizza crusts and vegetarian options to suit different dietary needs. For larger gatherings, their ready-to-order pasta trays—serving 10 to 12 people—are perfect crowd-pleasers, with choices like baked ziti, mac and cheese, and chicken broccoli alfredo.

 

 

Green Peppers is more than just a local eatery. Mark Perrin has long been a dedicated community advocate. Over the years, he has served on several local boards, including the Chamber of Commerce, Workforce Investment Board, and Middlebury Business Association. He’s also an active member of the Addison County Hunger Council, working closely with Hunger Free Vermont to address local food insecurity. From 2013 to 2019, Mark brought his commitment to equity to the state level, serving on the Vermont State Board of Education and advocating for fair access to education for all Vermont students.

Whether you’re grabbing a quick lunch, planning a family dinner, or catering a party, Green Peppers offers comforting, quality food with a side of community spirit. They currently offer curbside pickup and takeout only, making it easy and convenient to enjoy your favorites at home or on the go. Don’t forget to show your Co-op Membership Card to receive 10% off your order!

Spotlight on Boston Post Dairy

Nestled in the picturesque town of Enosburg Falls, Vermont, just across from the scenic Missisquoi River and offering views of stunning Jay Peak, lies Boston Post Dairy—a charming, family-run farm rich in history and heart. The dairy gets its name from the historic Boston Post Stagecoach Road, which still runs directly through the property.

 

 

Boston Post Dairy is owned and operated by Robert and Gisele Gervais, along with their three daughters—Anne, Theresa, and Susan. Farming has been a lifelong passion for the Gervais family, who began their agricultural journey in 1962. With a family of 15 children, Robert and Gisele built a strong foundation rooted in hard work, tradition, and a love for the land.

In 2007, the Gervais family purchased Boston Post Dairy, expanding their vision to include a cheese-making facility and a quaint retail store. Here, visitors can purchase a variety of artisanal goods made right on the farm, including handcrafted cheeses, goat milk soaps, maple syrup, and fresh bakery items.

Among the cheeses crafted here, their pasteurized goat’s milk feta stands out, aged in brine for over six months to develop a bold, salty tang that intensifies with time. This exceptional cheese earned first place at the 2018 American Cheese Society Awards, a testament to the skill and passion behind every batch.

 

Another local favorite is Tres Bonne, a goat milk Gouda aged just long enough to give it a smooth, nutty flavor and a creamy texture that makes it easy to love. For those drawn to something softer and richer, the farm’s Brie offers a buttery, mushroomy finish that melts beautifully into baked dishes or pairs effortlessly with sweet or savory bites.

One of the unique features of the farm is the cheese room, designed with viewing windows so guests can observe the fascinating cheese-making process firsthand. During the warmer months, visitors are invited to meet the farm’s friendly goats and chickens, adding a special interactive element to the experience.

Boston Post Dairy is more than just a farm—it’s a testament to family dedication, Vermont heritage, and the simple joys of rural life.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Co-op Connection Featured Business – Honey Wax Bar

We’re shining a bright spotlight on our Co-op Connection Business of the Month — Honey Wax Bar! They offer a generous 10% discount to card-carrying Co-op member-owners through the Co-op Connection program, so what are you waiting for?! Read on to learn more about Honey Wax Bar and the skilled esthetician who is excited to help you feel your confident best, no matter the occasion:

 

Honey Wax Bar founder and owner Hannah Zeno felt called to this line of work by a desire to make all things beautiful and an understanding that real beauty begins within. Her path to becoming a holistic esthetician began by studying nutrition and coaching at the Institute for Integrative Nutrition in NYC and an extensive yoga teacher training program to learn more about the foundations of balance and strength. She studied esthetics for almost a decade with continuing education in makeup, oncology, chemical peels, and most recently lash lifting and microblading. Hannah strives to transform her clients into the most outstanding and glowing version of themselves, helping them feel beautiful from the inside out.

Holistic Esthetician Hannah Zeno, photographed by Elisabeth Waller Photography

Formally known as Honey Holistic Esthetics, Honey Wax Bar is Middlebury’s local go-to waxing and permanent make-up beauty bar. They offer a range of services, from waxing to brow tinting to lash lifting and microblading, all intended to gently assist you along your journey to feeling your absolute most radiant self. Whether you are preparing for your honeymoon or in search of a quick pick-me-up, Honey Wax Bar provides the services to make you more confident in your new bikini or outfit behind closed doors. Located right in the heart of Middlebury, VT overlooking the river, Honey Wax Bar prides itself on its convenient booking system, especially for Middlebury College Students who can book their waxing appointment in between classes.

According to Hannah, “it is a pleasure to work with women and men who come to me looking for a change and want to explore more about the world of health and beauty. When a client makes an appointment, we focus not only on their immediate needs but also on long-term beauty goals. My clients are the reason I’m at Honey!” To view their full menu of services, visit them online at honeywaxbarmiddlebury.com. To book an appointment now, text Hannah Zeno at 802-989-9122 or request an appointment through their easy online booking system. 

 

Spotlight on VT Farmstead Cheese

The story of Vermont Farmstead Cheese Company (VFCC) began with a shared vision: to preserve a cherished dairy farm in South Woodstock, Vermont, and to keep alive the rich tradition of artisan cheesemaking. Thanks to the dedication and generosity of its community, that vision became reality—a thriving creamery known for quality, creativity, and care.

 

Vermont Farmstead is embarking on an exciting new chapter. The company has officially acquired Grafton Village Cheese Company (GVCC), a historic and beloved name in Vermont cheesemaking.

This strategic acquisition represents a significant milestone. By uniting the heritage, expertise, and resources of VFCC and GVCC, the company is not only expanding its footprint but also reinforcing its ability to deliver exceptional cheeses rooted in craftsmanship and tradition. The goal: to elevate Vermont cheesemaking by blending time-honored techniques with thoughtful innovation, while supporting the talented individuals who bring these cheeses to life.

More than a business move, this acquisition reflects VFCC’s enduring commitment to excellence, sustainability, and community. The company will continue producing its award-winning cheeses with even greater consistency and capacity for innovation. Cheesemaking operations will remain active at both the Grafton facility and the VFCC creamery in South Woodstock, ensuring product availability, operational efficiency, and continuity in quality.

At the heart of both brands are the cheesemakers, and VFCC is investing in them—providing tools, training, and support to help them thrive and push boundaries in artisanal cheese production.

With increased scale and improved distribution, the company is poised for long-term success—without ever compromising its core values. GVCC, a cornerstone of Vermont’s dairy legacy, will continue to be honored and preserved under VFCC’s stewardship. While each brand will retain its unique identity, together they form a dynamic, resilient enterprise grounded in authenticity, craftsmanship, and community spirit.

Since releasing its first cheese in 2011, VFCC has made steady strides—acquiring Castleton Crackers in 2013, launching a vibrant retail space in Artisans Park, and now, bringing GVCC into the fold. Every step has been fueled by the company’s mission: to make high-quality, artisanal cheese more accessible while caring for the land, the animals, and the people behind the process.

VFCC’s award-winning cheeses—recognized by competitions such as the New York International Cheese Competition—are a testament to the dedication of its team. Most recently, the company was honored as Vermont Cheddar Creamery of the Year, underscoring its continued commitment to excellence.

As VFCC looks ahead, it remains firmly rooted in its support for local dairy farmers, its celebration of skilled cheesemakers, and its connection to the community that has championed its growth from the start.

Vermont Farmstead Cheese Company invites everyone to experience what’s next—because the best cheese is always made with care and shared with joy.

 

 

 

 

Spotlight on Butterworks Farm

Butterworks Farm is in the Member Deals Spotlight this week, and all of their local, organic, 100% grass-fed dairy products are 20% off for member-owners from January 19th through the 25th. It’s a great opportunity to enjoy delicious, high-quality dairy while supporting a Vermont farm with deep roots in sustainable agriculture and family tradition.

 

The story of Butterworks began over 46 years ago when Jack and Anne Lazor moved to Westfield, Vermont, fresh from college. With degrees in Agricultural History and Anthropology and a shared dream of living close to the land, they began building a farmstead and a life together. By 1979, they were selling yogurt, cottage cheese, and raw milk to a growing group of devoted local customers. As their operation expanded, so did their influence in the world of organic agriculture. Jack became a well-known voice in the movement—teaching courses at the University of Vermont, speaking at conferences, advocating for organic practices, and writing The Organic Grain Grower, a highly regarded guide for small-scale farmers.

 

 

Jack and Anne approached farming as lifelong students, constantly researching and refining their methods to prioritize environmental stewardship. Their goal was always bigger than the farm—it was about contributing to a food system that builds soil, sequesters carbon, conserves water, and supports biodiversity.

In 2010, Jack was diagnosed with prostate cancer, later requiring dialysis for kidney failure. During this incredibly challenging time, Anne became both Jack’s caregiver and the steady hand that kept the farm running. After Jack’s passing in 2020, their daughter Christine, who grew up on the farm, stepped in to continue the family’s legacy. With her own family now involved, Christine remains committed to the land, the animals, and the values that have guided Butterworks from the start.

The cows at Butterworks Farm are Jerseys—gentle, spirited, and well-suited to thrive on a diet of nothing but grass. Each cow has her own name and a familiar place in the barn. They graze on rotational pastures throughout the growing season and eat sweet hay from the winter solar barn during the colder months. The decision to go fully grass-fed was a gradual process. For years, Butterworks grew all their own feed, including grains like oats, wheat, and corn. But as soil fertility improved, so did the quality of their pastures, and by 2016 they had transitioned to a 100% grass-fed model.

This shift wasn’t just about diet—it was about farming in a way that reduces tillage, enhances soil structure, and draws carbon out of the atmosphere. As Jack once wrote in a Butterworks Farm blog post: “More grass means more fibrous root systems in the soil. Less grain means less tillage and better soil health. Less tillage means less burning of fossil fuels and less disturbance to the delicate balance of microorganisms in our soils.” For him, building soil carbon was central to the farm’s mission and a key part of the global response to climate change.

In recognition of their decades of work, Jack and Anne were honored with NOFA’s Lifetime Achievement Award in 2019 and became the first organic farmers inducted into the Vermont Agricultural Hall of Fame. Jack was posthumously featured in Vermont Public’s Soul of the Soil series in 2022, highlighting his lifelong efforts to farm in harmony with the earth.

Butterworks Farm stands today as a testament to what’s possible when farming is approached with vision, humility, and care for future generations. With three generations now working the land, their story continues—rooted in tradition, inspired by nature, and sustained by love.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spotlight on Blue Ledge Farm

Nestled in the scenic hills of Salisbury, Vermont, Blue Ledge is a first-generation, family-run creamery that’s been crafting award-winning cheeses since 2000. Known for their commitment to sustainability, animal welfare, and strong community partnerships, they’ve earned a lasting place in Vermont’s local food scene. This week, we’re proud to feature Blue Ledge Farm as our Member Deal. From June 11–17, Co-op members save 20% on all Blue Ledge products!

 

Founders Hannah Sessions and Greg Bernhardt didn’t begin their journey on a farm. Their story started in Florence, Italy, where they studied art and culture and began to dream about a life rooted in land and purpose. After returning to Vermont, they restored a retired dairy farm and started with just four goats. Over the years, that dream has grown into a thriving farm, where 125 Alpine and LaMancha goats are milked daily to produce 14 unique cheeses, ranging from delicate fresh chèvre, to creamy bloomy rinds, and firm, aged wheels.

Hannah, Greg, and the Blue Ledge Farm Team

In addition to their acclaimed goat’s milk cheeses, Blue Ledge Farm also produces a line of cow’s milk cheeses. Since 2008, they’ve sourced cow’s milk from Ayrshire cows at MoSe Farm in Whiting, VT—valued for its richness and cheesemaking qualities. This summer marks a new chapter as they begin working with Hogan Farm in Leicester, VT, where Deb and Andy Hogan raise a small, grass-fed herd of Normande cows, known for their exceptionally rich milk and efficient grazing. That milk will be used to produce Blue Ledge favorites like the buttery Camembrie, the creamy Middlebury Blue, and the new Moosalamoo, available in flavors like dill and caraway. With this new partnership, they’re also bringing back Riley’s 2×4—a fan favorite that blends goat and cow’s milk into a complex, aged cheese with a bold, full-bodied flavor.

 

                                                                                        

Sustainability has always been central to the Blue Ledge philosophy. The goats spend much of the year grazing and foraging, which helps keep them healthy and minimizes the need for imported feed. All manure is composted and returned to their fields, helping to enrich the soil and close the nutrient loop. In 2008, they constructed an underground cheese-aging cave that uses the natural insulation of the earth to maintain perfect aging conditions while reducing energy use.

Blue Ledge has worked closely with Efficiency Vermont to improve their energy systems, including installing high-efficiency compressors, LED lighting, and a variable-speed milking machine. They heat their home, barn, and cheese house with a biomass furnace fueled by locally-sourced wood pellets, and in 2015, solar panels were added to their barn roof—now producing nearly half of their electricity during the summer months.

Blue Ledge Farm is a powerful example of how small-scale, sustainable agriculture can produce world-class food while supporting the health of the land, the animals, and the community. With every wedge and wheel, Hannah and Greg are creating something truly meaningful—cheese that nourishes and connects.

Stop by this week to enjoy their incredible cheeses at a great price, and experience the passion, care, and craftsmanship that define Blue Ledge Farm .

Hannah Sessions, Greg Bernhardt, and their children.

                                                                                                                  

Branded boxes of flora cannabis sitting on a glass counter

Co-op Connection Business of the Month — FLORA

Located in the heart of downtown Middlebury, FLORA is proud to be the town’s only locally owned and operated cannabis dispensary. Founded by longtime residents Michael Sims and Dave Silberman, FLORA offers more than just quality cannabis—it provides a welcoming, community-focused space where visitors can explore thoughtfully curated, lab-tested Vermont products. We’re excited to feature FLORA as this month’s Co-op Connection featured business, where Middlebury Natural Foods Co-op members 10% off their purchase every day!                                                                                                                 

FLORA’s atmosphere is intentionally clean, calm, and inviting. Whether you’re new to cannabis or a seasoned consumer, the shop is designed to make everyone feel comfortable and informed.                                                                                                              

Dave Silberman talks to a customer about product offerings.

FLORA’s dedicated team of budtenders are the heart of the operation. Known for their deep knowledge and friendly approach, they’re always ready to help customers navigate their options—whether they’re looking to cannabis for sleep, pain relief, stress management, or recreational use. Customers who already know what they want can also place preorders online, to have their selections ready for fast checkout when they arrive at the store.

Bar featuring different strains of marijuana
FLORA’s large selection of canned beverages (left) and a popular tincture for DIY dosing (right). 

FLORA keeps things fresh with a rotating lineup of five to six new cannabis flower strains each week—there’s always something new to discover. Their aromatic bud bar lets visitors take in the full sensory experience of each strain. “Every week we put out 5–6 new strains,” says co-founder Dave Silberman. “We always keep the selection fresh and exciting.”                                                                                                         

Diptych with preroll joints and edible gummies
A selection of pre-roll joints (left) and FLORA’s line of edibles (right).

That same dedication to quality carries through to their pre-rolls. While many shops mass-produce joints that can linger on shelves, FLORA crafts theirs in small batches using high-quality flower, so customers can count on them always being fresh and flavorful.

Beyond flower, FLORA also offers a refined range of cannabis products including a large selection of edibles and beverages. One favorite among customers and staff is FLORA’s own line of low-dose edibles known as “Socials.” Socials are crafted with full-spectrum cannabis oil pressed from flower without the use of solvents, preserving naturally occurring terpenes for a richer experience. Many users find that full-spectrum products—containing a range of cannabinoids and terpenes—offer a more balanced, approachable effect than isolated THC. Other gummies in FLORA’s co-branded line-up include “Functionals” designed to address everyday complaints – from pain to insomnia. These gummies are vegan, gluten-free, and crafted without artificial flavors or colors, making them a popular and approachable option for a wide range of consumers.                                                                                                          

FLORA is deeply invested in curating the best of the best across every category, regularly testing new products to ensure customers have access to top-tier options. One recent standout: handcrafted chocolates from Stir the Pot Kitchen, made right here in Addison County by the original founder of Daily Chocolate in Vergennes. With premium ingredients and meticulous attention to detail, they’re a perfect example of FLORA’s thoughtful approach to product selection.

Handcarved pipes from Pipes by Jim

After opening, Silberman realized that no one in the area was selling pipes—people were driving all the way to Burlington just to buy glass. So FLORA expanded to include accessories, too. True to form, even these are carefully curated, from simple, affordable options to artisan pieces like the one-of-a-kind, hand-carved pipes from local woodworker Jim Cunningham of Pipes by Jim.

FLORA gave over $40,000 in Co-op Connection discounts in 2024, underscoring the store’s deep commitment to serving locals and supporting the Co-op. “Being part of the Co-op Connection Program gives back to the consumer, offers a discount, and supports the Co-op,” says Silberman. “It also signals that we stand for local—locally owned producers and the people of this community.”                                                                                                     

Whether you’re exploring cannabis for the first time or looking for a special gift, FLORA’s welcoming team is ready to help you find exactly what you need. Patrons must show a valid picture ID to verify they are at least 21. Stop by their downtown Middlebury location at 2 Park Street – and don’t forget to tell them we sent you!