October 1, 2017

I Own a Grocery Store with Some Friends

Happy Co-op Month!! In honor of this special time, we’d like to share one of our favorite articles about what it means to be a member-owner of a co-op, written by Mandy Makinen of National Co-op Grocers:

I am probably the last person you would expect to own a grocery store, and yet, I do. In fact, I own three. I am a Midwestern, married suburban mother of two, my car is twelve years old and most of my fashion finds come from the thrift store. I don’t fit the bill for corporate honcho, and my bank account corroborates that truth.

So how do I manage to own not one but three successful grocery stores? I guess in true “industry disruptor” style, I found a unique solution to a common problem: how to get the kind of food I want, and have my voice heard by a place where I shop. That solution is food co-ops. My local food co-op offers me fresh local food, a way to support my community and the opportunity to invest in the co-op, ensuring it remains a resource in our community for good.

To be honest, I’m mostly in it for the food

I can still remember the first time I tried a fresh, organic and locally grown sugar snap pea. The crisp, tender pod was a shimmering, almost translucent spring green, the texture was light and juicy and crunchy, the flavor sweet and slightly floral in a way that only a freshly picked pea can taste. I had this amazing experience in the produce aisle of my co-op, the specimen unceremoniously thrust at me by a tall guy with a beard and a flannel shirt, the very same guy, it turned out, who had grown the peas, picked them early that morning and brought them to the store to sample to customers, like me.

As a sales technique, it worked, you better believe I bought some. But unpredictably, it had a life-changing effect on me because it opened my eyes to the existence, and value, of locally grown food. It turns out that locally grown food is not just better tasting, it’s better for the local economy because it keeps people employed in the rural areas that surround where I live and it’s traveled a much shorter distance to arrive on my plate. Another unexpected bonus of buying locally grown food has been that fresher vegetables actually have more plant sugar in them (it’s chemistry!) so they have been a much easier sell for my kids. When vegetables taste the way nature intends them, people more naturally enjoy them. It’s neat how that works.

Like a boss! Creating jobs and making investments

Most of us don’t expect a lot more than food out of our grocery store, but why shouldn’t we? Eating is one of life’s greatest pleasures but to be real, it’s one of its greatest chores, too. Buying and eating food is not optional, so it makes sense that we should have somewhere to buy food that is just here to help us meet that basic need, not to make money for business executives that live in other states. I don’t know about you, but I am tired of sending my money to Wall Street while Main Street closes up shop. Food cooperatives are locally owned by the people that shop there, like me, and my investment means that I get to vote for our board of directors and weigh in on important governance changes. If I wanted to, I could even run for the board!

Even better, when I buy food at my co-op more of the money I spend goes back to the local community via local producers and patronage refunds (a return on your investment, similar to a stock dividend or profit sharing but your amount is proportionate to how much you spend). Also, co-ops provide good jobs, most of them with benefits, to people in my neighborhood. Because co-ops are community-based (and because I’m an owner!) it’s easy for me to see how my shopping choices can benefit my community directly.

You can own a food co-op, too

There are many reasons why it’s smart and fun (yes, fun!) to shop at and invest in your local food co-op, I could never cover all the reasons here. For me, shopping the co-op is a great way to get the fresh, local and healthy food that I love (plus super tasty treats and snacks!) and at the same time, participate in an organization that is working to meet the needs of my community first and foremost. That community focus will never change as long as it exists because that’s what being a co-op means, and that’s what makes it different from other stores.

Just like you don’t need a wallet full of Benjamins to own a food co-op, you don’t need a Ph.D. to know that co-op ownership just makes sense.

Local Oktoberfest Skillet

What’s not to love about the simplicity of a one-pot meal? Or, in this case, a one-skillet meal. Especially when it features a handful of wonderful local products at a great low price thanks to the September 28th – October 4th weekly sale! Strap on your Lederhosen and savor these flavors of fall!

September 28, 2017

Spotlight on Four Pillars Farm

We’re casting our Co-op Spotlight this week on Four Pillars farm of Whiting, Vermont. This beautiful organic farm provides our Co-op with an abundant array of local produce and you will find it all at 20% off for member-owners from September 28th – October 4th! Read on to learn more about this gem nestled in the fertile valley of Addison County.

Four Pillars Farm is a certified organic vegetable farm set in the beautiful, fertile rolling hills of southern Addison County. Their mission is to provide healthy, top quality produce, to grow better not bigger, to protect and build the fertility and biological diversity on their land and build relationships with their community partners by encouraging them to come and see how their food is being grown.

Farmer-owner Peter Cousineau is committed to the use of growing practices that go beyond sustainable to regenerative. He incorporates permaculture principles into his farming methods to help recycle nutrients in the soil, promote water retention, and prevent soil degradation. He has also worked to increase beneficial insect populations on the farm and has remineralized the soil to bring back the 70+ trace minerals that most veggies are missing these days due to soil-degrading farming practices.

Another permaculture principle evident in Cousineau’s practices is the concept of people care. One example includes an annual event where he invites employees from our Co-op and other neighboring Co-ops that sell his produce to visit the farm, take a tour, and enjoy a farm-to-table meal that he prepared. This annual gathering is not only an opportunity to see the gorgeous farm where the produce is grown and learn more about what it takes to get the produce from seed to co-op shelf, but also provides an important opportunity to build relationships, mutual respect, and truly engage in a community partnership between producers and consumers. Below are some photos from last year’s gathering.

September 21, 2017

Spotlight on Champlain Orchards

Happy Autumn! The crisp chill in the morning air and the first few dappled leaves high in the mountains signal that the season is here, along with the abundance of local apples. We’re deep into our celebration of Eat Local Month and we’re casting our Co-op Spotlight on one of the oldest continuously operating orchards in Vermont – Champlain Orchards in Shoreham! They’re featured in our Member Deals program this week, so member-owners can enjoy 20% off their stunning array of fresh apples and apple products including sweet apple cider, apple pies, and apple cider donuts, along with their peaches, plums, and red pears from September 21st – 27th! Read on to learn more about this family-owned, solar powered, ecologically managed orchard overlooking Lake Champlain.

The story of Champlain Orchards as we know it today began in 1998, when twenty-seven-year-old Bill Suhr purchased 60 acres of orchard in Shoreham, Vermont. Bill’s motivation and initiative to live off the land overshadowed the fact that apple growing and fruit farming were not in his realm of knowledge, but thanks to the seasoned expertise of long established neighboring orchardists Sandy Witherell, Scott and Bob Douglas, and Judy Pomainville – who all shared equipment, land, and information, it wasn’t long before the orchard was thriving. In the early days, Bill delivered 20 bushels at a time in a station wagon to the local farmers’ markets and co-ops. He quickly gained the trust of produce markets around the state through exhibiting a steadfast motivation and passion for delivering high quality, Vermont grown fruit.

Today, Champlain Orchards manages over 220 acres of fruit trees that includes over 70 varieties of apples as well as plums, peaches, nectarines, European and Asian Pears, raspberries, cherries, and blueberries. Their fruit is ecologically grown and third-party certified by the IPM Institute. Eight acres are certified Organic by Vermont Organic Farmers (VOF) and the farm is 100% electrically solar powered, with Solar Orchard #3 in the planning stages.

Additionally, Champlain Orchards runs a cidery. Every single apple in their Vermont Hard Cider is pressed, fermented, and crafted at their orchard. This makes for a quality, local product that is fresh, crisp and deliciously drinkable. Their cidery offers original Vermont hard cider, Mac & Maple, Heirloom, Honeycrisp, Cranberry, Pruner’s pride, Ginger & Spice, Asian Pear, Honey plum, Pruner’s Promise, Sparkling Ice, Peach, Hopped Native, and Ice cider.

Needless to say, Bill is as ambitious as they come. His passion for working on the land and the fruit mixed with his forward thinking and goals of success and sustainability have created a thriving Vermont agricultural business that provides to communities all over the state. But he was and is far from alone in his efforts. The knowledgeable Shoreham orchard community, an equally motivated wife and business partner, Andrea Scott, and a hard working Champlain Orchards Crew all continually contribute to cultivating and shaping the orchard into the business we know and trust today. Over the years, the orchard has grown continually in size, staff, offerings, and infrastructure. Today, the orchard harvests over 80,000 bushels of ecologically grown apples in a season, which are not only eaten fresh but also used toward sweet cider, hard cider, pie, donuts, apple butter, and cider syrup production. Their growth also allows the orchard to employ over 30 locals year round, 30 Jamaicans in the harvest season and to annually deliver to 50 schools, 28 Hannafords, 19 food co-ops, 8 colleges, 5 hospitals, various CSA’s, independent groceries, and restaurants.

Bill and Andrea now have a son, Rupert (named after Rupert, Vermont, where they met at a contra dance), and a daughter named Rosa. Rupert is an expert on tractors and can tell you more about orchard operations and apple varieties than most of the crew. The four share a beautiful home on the orchard as well as a love of the outdoors, dancing, food, and music. “Although there are huge stresses and we are constantly working to find more balance, we have a huge appreciation for the lifestyle that farming allows for- the time outdoors, the time with plants and trees, and using our hands. We love watching young trees and grafted trees bearing new fruit, it always amazes us!”

Bill and Andrea have taken their dream of providing nourishing food to the community farther than they imagined and are excited to enter these new frontiers of fruit growing. Their passion for the trees and the well-being of the orchard and the environment only grows with the yearly increasing harvest and varietal plantings. Bill often remarks “I was just trying to grow some apples!” when reflecting on the evolution of Champlain Orchards and where he finds himself today. The orchard crew admires Bill and Andrea’s efforts, feel inspired by their initiative, and are proud to take part in the orchard and all that it offers to the community. And most of all, they are excited for the future of Champlain Orchards.

September 14, 2017

Spotlight on Golden Russet Farm

As we continue to celebrate Eat Local Month, we’re casting our Co-op Spotlight on a local, organic farm that has been part of our Co-op family for over 30 years – Golden Russet Farm! We acquire more produce from their farm than from any other farm in Vermont! Member-owners can enjoy 20% their abundant array of local, organic veggies and their glorious fresh-cut bouquets from September 14th – 20th! Read on to learn more about this wonderful farm and the fine folks who work tirelessly to make it such a special place:

Farming Organically Since 1981

Farm owners Will and Judy Stevens have been growing organic vegetables commercially since 1981, having started on a small plot of rented land in Monkton, VT. After growing their business and refining their techniques, all the while learning from other pioneers in the Vermont organic farming community, they determined it was time to expand their operation. In 1984 they purchased a former dairy farm with good soils in the agriculturally-rich town of Shoreham, VT, in the southwestern corner of Addison County—home to Golden Russet Farm.

Certified Organic in 1987

The Stevens have always used exclusively organic production practices on their vegetable and greenhouse operations and became certified organic by Vermont Organic Farmers in 1987. Among other things, this means they use crop rotation, cover crops, biological and naturally-derived pest controls, compost, animal manure, and naturally-derived fertilizers as standard management practices.

CSA, Farmstand, Greenhouse Sales & Cut Flowers for Events

Golden Russet Farm starts off the season with vegetable and flower plant sales in the greenhouses and the Farm-to-Kitchen Connection CSA (Community Supported Agriculture) program. In addition to raising vegetables for market, Judy also grows flowers for cutting, which adds color to the fields and creates habitat for beneficial insects. You’ll find these beautiful bouquets for sale throughout the summer months at the Co-op.

A Hyper-Local Sales Focus

Since 2003, the farm’s focus has been on “hyper-local,” meaning that approximately 90% of their produce has been consumed within 20 miles of the farm. Their produce is available at the farm stand, their CSA, at food markets in Middlebury and Burlington, and at Addison County restaurants.

Solar Powered Since 2013

In April of 2013 the Stevens put up five free-standing solar panels which provide them with all of their farm and personal electrical energy needs.

About The Farmers

Judy is a fourth-generation Vermonter from southern Vermont. Her family ran a successful Christmas tree business in the Londonderry area for many years. This experience helped her and Will create a successful mail order wreath business that they ran from the farm until about 2000. Will moved to Vermont from the Ticonderoga, NY area in 1977 to finish his college education at the University of Vermont, which is where he and Judy met. He graduated in 1980 with a BA in studio art, with a specialty in blacksmithing.

After spending the summer of 1980 at Shelburne Museum (Judy as a weaver, and Will in the Blacksmith’s Shop), they were serendipitously presented with the opportunity to ramp up their homestead gardening interest to a commercial scale, and in the first several years everything they grew was sold exclusively at the Burlington Farmers’ Market. From the beginning, their mission has been to provide good quality food to people at reasonable prices.

Shortly after they moved to an old dairy farm in Shoreham, VT, in November 1984, they began to raise a family–Freeman was born in 1986, Pauline in 1989, and Anna came along in 1991. The kids had a sand pile in front of the shed, which, as the greenhouse plant business grew over the years, became a magnet for customers’ children. At some point, the pile was moved to its present location at the corner of the flower garden, which makes it much easier for shopping parents to keep an eye on their children!

Between 1989 and 1992, Will served as President of Vermont Organic Farmers, which then was NOFA-VT’s certification committee. This was an exciting time in the world of organic agriculture. The sudden interest in the link between food safety and production practices was inspired by Meryl Streep’s CBS appearance on 60 Minutes in the fall of 1989 when she railed against a particular spray used on apples. “Mothers and Others for Pesticide Limits” was formed, bringing public awareness to the benefits of organic agriculture. Suddenly, a fringe movement that had been based on back-to-the-land ideals found itself moving toward the mainstream. Some would say that this was the beginning of the localvore movement.

Judy served for 3 years on the board of the Vermont Fresh Network. VFN strives to foster meaningful, mutually profitable relationships between Vermont food producers and chefs and was one of the earliest formal “Farm to Table” initiatives in the nation.

Judy and Will have been actively involved in Town affairs through various organizations and boards. Judy served on the Rescue Squad through much of the eighties and has played an important role in the expansion and promotion of Shoreham’s Platt Memorial Library over the last twenty years. Will was elected to the Town Planning Commission in the mid-nineties, and eventually chaired it for several years. He has since served on the Select and Zoning Boards, and has been elected Town Moderator every year since 2004.

In November 2006 Will was elected to the Vermont Legislature (as an Independent, representing the Towns of Benson, Orwell, Shoreham, and Whiting) for the first of four two-year terms. He was on the House Agriculture and Forest Products Committee all eight years and served the last four as ranking member. He is especially proud of two programs that came out of his committee during that time: the Farm to Plate and Working Lands Initiatives.

August 29, 2017

What’s Up With The Big Corn?

Perhaps you’ve been wondering why we have a gigantic wooden ear of corn at the store entry? We call it the Big Corn and it comes out every September during our Eat Local Challenge to help us track the amount of money paid to local farmers and producers throughout the month. Last year, thanks to your purchases of local products, we were able to pay over $361,000 to our local farmers and producers! Help us shatter that record this year by purchasing Vermont products all month long. You can track the progress on the Big Corn and help us reach our goal of $390,000 this year!

Show Us Your Local!

Why Buy Local?

1. Local Food Supports Local Farm Families.

Farmers are a vanishing breed, and it’s no surprise given that commodity prices are at historic lows, often below the cost of production. The farmer now gets less than 10 cents of the retail food dollar. When you purchase local produce from the Co-op, the farmer gets a larger share, which means farm families can afford to stay on the farm, doing the work they love.

2. Local Food Supports our Local Economy.

Over 60,000 Vermonters are directly employed in Vermont’s food system. Nearly 12,000 businesses are part of Vermont’s food system. When measured by employment and gross state product, food manufacturing is the second-largest manufacturing industry in Vermont. Milk from Vermont’s dairy farms typically accounts for upwards of 70% of the state’s agricultural products sales, generating $2.2 billion in economic activity annually. A wide range of nondairy farms of all sizes also produce fruits and vegetables, livestock, hay, maple products, and specialty crops for local and regional markets. Vermont’s dynamic and evolving food system is also made up of entrepreneurs creating a variety of value-added products (e.g., cured meats, baked goods, beer, chocolate); thousands of market outlets; sophisticated distribution networks; and dozens of organizations, programs, and volunteer-driven activities that provide business planning, technical assistance, education, and outreach activities.

3. Local Food Builds Community.

When you buy local produce, you are re-establishing a time-honored connection between the eater and the grower. Knowing the farmers gives you insight into the seasons and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.

4. Local Food Preserves Open Space.

As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. You have probably enjoyed driving out into the country and appreciated the lush fields of crops, the meadows of wildflowers, the picturesque red barns. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you’re doing something proactive about preserving the agrarian landscape.

5. Local Food Keeps Your Taxes In Check.

Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes. On average, for every $1 in
revenue raised by residential development, governments must spend $1.17 on services, thus requiring higher taxes of all taxpayers. For each dollar of revenue
raised by farm, forest, or open space, governments spend only 34 cents on services.

6. Local Food Supports a Clean Environment and Benefits Wildlife.

A well-managed family farm is a place where the resources of fertile soil and clean water are valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming. According to some estimates, farmers who practice conservation tillage could sequester 12-14% of the carbon emitted by vehicles and industry. In addition, the habitat of a farm – the patchwork of fields, meadows, woods, ponds, and buildings – is the perfect environment for many beloved species of wildlife, including bluebirds, killdeer, herons, bats, and rabbits.

7. Local Food Preserves Genetic Diversity.

In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown. Local farms, in contrast, tend to opt for more variety to provide a long season of harvest, an array of eye-catching colors, and the best flavors. Many varieties are heirlooms, passed down from generation to generation because they taste good and are regionally adapted to our unique growing conditions here in Vermont. These heirloom varieties contain genetic material from hundreds or even thousands of years of human selection; they may someday provide the genes needed to create varieties that will thrive in a changing climate.

8. Locally grown food tastes better.

Food grown in your own community was probably picked within the past day or two. It’s crisp, sweet and loaded with flavor. Produce flown or trucked in from
California, Florida, Chile, or Holland is, quite understandably, much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.

9. Local Produce is Better For You.

Studies show that fresh produce loses nutrients quickly. Food that is frozen or canned soon after harvest is actually more nutritious than some ‘fresh’ produce that has been on the truck or supermarket shelf for a week. Locally grown food, purchased soon after harvest, retains its nutrients.

10. Local Food Is About The Future.

By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow and that future generations will have access to nourishing, flavorful, and abundant food.

August 17, 2017

Spotlight on Orb Weaver Farm

We’re casting our Spotlight on a farm that has been a part of our Co-op family since 1981 – Orb Weaver Farm. Member-owners can enjoy 20% off their full line of glorious cheeses and organic produce from August 17th – 23rd. Read on to learn more about Orb Weaver Farm, the fabulous female farmers responsible for it, and the wonderful bounty of products they bring to our Co-op:

The Farm –

Orb Weaver Farm sits on one hundred acres in the Champlain Valley, the rocky top of Camel’s Hump Mountain visible towards the east. Patchwork fields bordered by hedgerows, dotted with Jersey cows, bales of hay waiting to be picked up, a green tractor tilling the earth. Straight garden rows planted with lettuce, swiss chard, tomatoes, peppers, flowers. Our 200-year-old farmhouse, and across the yard the weathered barn, the cheese cave carved into a hillside, fronted by huge stone slabs. The seasons dictate our chores for the day, but the rhythm of the seasons is blissfully the same, year after year, as it has always been for those who work the land. The life of a farmer is both simple and vastly complex, dependent not only on planning and muscle but also on what falls from the sky and what pushes up from the earth. This is Orb Weaver Farm, the farm we have built with our hands for over thirty years, our small piece of the beautiful Vermont earth.

We’ve been practicing sustainable farming since we began. We cultivate our organic gardens and sell the produce to local restaurants and markets. We compost all our culled vegetables, cow manure, and whey (a byproduct of making cheese) and eventually return their nutrients to the gardens and pastures.

The Farmers –

Orb Weaver Farm was founded in 1981 by Marjorie Susman and Marian Pollack. They are the driving force behind the farm, with help from farmhand extraordinaire, Lauren Slayton.

At the Co-op, you’ll find a gorgeous array of organic produce from Orb Weaver, including plum tomatoes, cherry tomatoes, bell peppers, eggplant, and big, beautiful shallots, each in their own season. You’ll also find two of our most popular cheeses: Farmhouse and Cave-Aged. Here’s what Marjorie & Marian have to say about these delicious cheeses and the cows that make it possible:

Farmhouse Cheese –

When farmers use milk exclusively from their own cows to make cheese, it’s called “farmhouse cheese.” That’s what we’ ve been doing at Orb Weaver Farm since 1982. We milk our Jersey cows to make rich, raw milk cheese with a slightly tangy, full-bodied flavor. Moister than cheddar, our Farmhouse Cheese has a natural buttery color and smooth, creamy texture. It is delicious with wine, melts beautifully to complement any recipe, brings grilled cheese sandwiches to new heights, and distinctively tops nachos and pizza. Our two-pound waxed and cave aged wheels also make elegant gifts that are easy to mail.

Cave-Aged Cheese –

In 2001, we took a new step into an age-old tradition and began making cave-aged cheese. Using stones from neighboring Panton, VT, we built a cave in a small hillside on our farm to replicate as closely as possible the aging process used for centuries before refrigeration. Cave conditions are warmer and more humid than those for our standard farmhouse cheese, and the aging cycle is longer – up to a year for a 10-pound wheel. We don’t wax cave-aged cheese, but instead turn and brush the wheels every other day for several months, creating a natural rind. The end result is heaven for cheese lovers: a robust, complex array of nutty, earthy flavors and a firm, slightly drier texture that makes our cave-aged cheese a true delicacy. Cave-aged cheese may require more time and TLC, but we think you’ll agree the results are more than worth it.

We make our cheeses simply, in the European tradition. We stir, form, and date-stamp each wheel by hand – we don’t use mechanical stirrers or hydraulic presses. Our wheels age from 6 to 12 months and, since we do everything ourselves, quantities are limited. We make cheese from November through May. We give our cows, and ourselves, a break every summer while we tend our organic gardens.

The Herd –

In our experience, Jerseys give the highest quality milk for cheesemaking, with more butterfat, protein, and vitamins than milk from other breeds. Because we care for our own Jerseys, we know we’re always using the purest, most nutritious milk possible for the fine-quality farmhouse and cave-aged cheeses.

We feed our cows sweet-tasting, sweet-smelling grain and organic hay to produce the most savory milk. That’s one of the reasons we won an award for the best-tasting milk in Vermont. For cheese, we milk a small family of seven Jerseys. Happy cows make the best milk, and so our Jerseys enjoy the sounds of classical music whenever they’re not rotationally grazing 30 acres of clover pasture.

We love our farm in Vermont’s beautiful Champlain Valley. During an era when family farms are quickly disappearing, we feel blessed that our small farm is thriving.

August 10, 2017

Spotlight on New Leaf Organics

With local harvest season in full swing, we’re casting our Co-op Spotlight on a wonderful organic farm that not only provides our Co-op with a bounty of organic vegetables but also allows us to offer a stunning variety of locally-grown veggie and herb starts for gardeners in the spring! New Leaf Organics is featured in our Member Deals program this week, and member-owners can enjoy 20% off their glorious produce from August 10th – 16th! Read on to hear from farmer Jill Kopel and learn more about this fantastic local, organic farm hailing from Bristol, VT:

New Leaf Organics is in our 17th year farming. Even just writing that makes me feel old! Our farm has evolved quite a bit over the years from when we first started, but the core of our mission hasn’t changed much at all; Growing high-quality organic produce, flowers and plants that improve the health of our soils and strengthen our community.

We grow 3 acres of vegetables and 1.5 acres of flowers and everything we grow is sold in Vermont. Every week we attend farmers markets in Waitsfield and Winooski, our awesome CSA families come to pick up their shares at the farm, and we deliver to area stores and restaurants. We also sell our garden Plant Starts here at the Coop from mid-April to late June. We rely on a crew of 3-4 people to help make all this happen every week and couldn’t do it without their efforts. My daughters Ruby and Ada are now even at ages where they are able to really help a little bit. Plus they know well by now that a Vermont greenhouse can be the best place to be.

When I found our farm years ago I inherited these fairly amazing perennial flower gardens from the previous owner. At the time I was so used to working on veggie farms where everything was in rows as long as the eyes could see, that I didn’t quite know what to do with these “nonlinear” gardens. That first summer when they were all in bloom I found my new love! Ever since then growing flowers for people has become a passion of mine. It’s really hard to not smile when someone shows up at your door with fresh flowers!

During most weeks of the Summer and Fall, we are busy harvesting, designing, and creating floral arrangements for special events, mostly weddings. As much as we love doing wedding work we think everyone should be able to enjoy fresh flowers all the time. We hear from our CSA members that they love being the heroes in their house by bringing home flowers each week to enjoy. Sooooooooo, This spring we kicked off a new Local Flowers Delivery Service that we are calling Home Sweet Blooms. Now it will be possible to have local organically grown flowers, picked fresh that day and delivered right to your door! You will be amazed how long they last and be comforted to know that no people or soils were harmed by chemicals used to grow them.

Our Mission

to grow high quality, deliciously fresh organic produce and flowers.
to maintain and build the health of our soil and water.
to keep this land open and in agricultural production.
to bring community together in appreciation of good food and eating with the seasons.
to help couples create a memorable wedding day brightened with our beautiful flowers
to be a healthy and joyous place for kids to roam and discover and help them learn where our food really comes from.
to provide a positive and meaningful place to work for our employees and ourselves.

On your next trip through Bristol, stop by their farm stand for a visit! They’re open weekdays from 11 am – 6 pm and on weekends from 10 am – 4 pm!

August 3, 2017

Spotlight on Vermont Smoke & Cure

We’re casting our Co-op Spotlight on Vermont Smoke & Cure this week to shed a little light on this Vermont-based B Corps. This designation is granted to companies that use the power of business to solve social and environmental problems. Vermont Smoke & Cure received the certification thanks to their sustainable and socially conscious business practices such as sourcing meats raised humanely and without the use of antibiotics, using ingredients from local farms, offering commercial meat processing services to family-scale farmers, and utilizing solar power. The company also fosters an ownership culture by granting employee stock options to each of its employees. Their full line of smoked and cured meat products are 20% off for member-owners from August 3rd – 9th, so it’s a perfect time to stock up and save! Read on to learn about their rich history and commitment to small batch meats proudly made in Vermont:

Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962. They source humanely-raised meats and combine them with simple local ingredients and the highest quality spices and herbs to bring you the fine small-batch products you find on Co-op shelves. The company was founded by Roland LeFebvre, who started the smokehouse as “Roland’s” in South Barre, Vermont. At that time, South Barre was a small town made up of many recent immigrants drawn by the granite quarrying and carving industry. Roland based his now-famous recipes on traditional methods and ingredients. After all, the sausages had to pass muster for the large Italian population in Barre, who had come to work in the granite industry.

For the next 50 years, they operated in a farmhouse and then in the back of a gas station, until April of 2012 when they moved 50 miles to Hinesburg, Vermont, renovating a portion of a former cheesemaking facility into a world-class Smokehouse. While still use many of the same methods and recipes, current CEO, Chris Bailey, is expanding on Roland’s vision by sharing Vermont values with a larger market.

Chris has the same driving passion that inspired Roland over 50 years ago: to create great tasting meats that make customers smile. Chris is a former professional cyclist and farmer who loves to cook. He has a deep reverence for the land and an intricate understanding of the food industry. A former vegetarian turned conscious meat-eater, Chris is committed to making livestock farming more humane and sustainable while making the food we eat more healthy and delicious.

Here is a list of their promises to consumers from their web page:

At Vermont Smoke & Cure, we believe you should feel good about where your meat comes from. We buy all of the certified humanely raised meats we can, and we have transparent sourcing for all of our meats. Along with our customers, we’re helping the meat industry move to a future that is humane, transparent and environmentally friendly.

We proudly use Vermont maple syrup and apple cider in the brines for our bacon and ham.
We primarily smoke using ground corn cobs and maple wood shavings, traditional smoke sources here in Vermont. We never use liquid or artificial smoke flavor.
We use whole muscle hams and carefully hand place each piece into its netting to ensure the best quality in every bite.
Our team of employee-owners creates everything in our Smokehouse right here in the hills of Vermont. We hand trim all of our meats and we grind our meats on-site.
Our uncured items use natural preservatives to ensure food safety.
In our Sticks and Summer Sausage, instead of just adding acids, we ferment to lower pH the old-school way for the best flavor.
Our products are gluten-free and contain no MSG
More than 50% of the electricity we use is from solar – all generated within 60 miles.
We use high-efficiency smokers that reduce our energy requirements by more than 10%.

Our work in Hinesburg, VT has earned us a fine reputation that we aim to uphold. Thank you for being part of our history and for supporting local & sustainable meat!

August 1, 2017

Co-op Connection Business of the Month – Green Mountain Shoe & Apparel

Summer is in full swing, so the denial may be deep, but back-to-school season is just around the corner. Does your family need new duds? It’s a perfect time to check out our Co-op Connection Business of the Month for August – Green Mountain Shoe & Apparel! Co-op member-owners can enjoy 10% off when they shop at Green Mountain Shoe & Apparel! Read on to learn more about this family-owned local business and the wide array of products they offer to keep you covered from head to toe.

Here at Green Mountain Shoe & Apparel we believe that high-quality products and good service should also be affordable. That’s why we carry the brands you know and trust. We offer a wide variety of dress & casual shoes for the entire family. Sneakers by Asics, New Balance, & Saucony. Casual shoes by Merrell, Keen, Born, Haflinger, Sanita & Dansko clogs. We know which products run narrow or wide, which ones will break in and which ones hold their shape. Both quality and comfort are important to us. We’ll help you get the shoe that is right for you.

Our store is also chock full of fleece, jackets, hats, gloves, jeans, vests, and coats. We’ve got your favorite brands of casual clothing by Woolrich, Carhartt, & North River, and socks by Smartwool & Darn Tough. Our selection of Carhartt is one of the best in Vermont and if we don’t have your size in stock we are always happy to order it for you. Find out what the locals already know- Green Mountain Shoe & Apparel is their source for work wear, warm gear, and year-round comfortable clothing and footwear.

Our family-owned business has been serving our communities for over 12 years in Middlebury and 7 years in Bristol. We carry the items your family needs from head to toe!

We have two locations to serve you:

Middlebury- 260 Court St., Suite 4, near Hannaford.

Bristol – 1 Main St., in the heart of downtown.

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