There are certain fruits and vegetables that seem to announce the changing of the seasons, and for us here at the Co-op, the day we receive our first delivery of local, organic tomatoes and strawberries from Wood’s Market Garden, we know that summer is finally here! We’re casting our Co-op Spotlight on Wood’s Market Garden this week to highlight their magnificent 150-acre organic farm in Brandon, VT. Member-owners can enjoy 20% off all of their glorious local, organic fruits and veggies from June 29th – July 5th. Choose from heirloom tomatoes, succulent strawberries, cherry tomatoes, cucumbers (the first of the season!), shell peas, sugar snap peas, broccoli, and cauliflower! Read on to learn more about the family that makes it possible for us to offer such a beautiful bounty:
Wood’s Market Garden is a fruit, vegetable & flower farm and seasonal market nestled in the quaint town of Brandon, Vermont. Their fields have been producing fresh food for the greater Brandon community for over 100 years. Jon Satz purchased the farm 16 years ago from Bob and Sally Wood. With his passion for growing and sustainable farming practices, the farm and market have blossomed into a destination for beautiful organic vegetables, quality bedding plants and some of the sweetest strawberries around! Jon, his wife Courtney, and their 2 young sons make their home on the farm and enjoy the continued legacy of farming the land that the Wood family started generations ago.
The farm consists of 150 acres of Vermont farmland and woods. Known far and wide for their delicious sweet corn and plump, sweet strawberries, they also grow over 50 kinds of vegetables and fruits on 60 acres of sandy loam soils. In addition to their field production, they also have 7 greenhouses for raising bedding plants, ornamentals, vegetable starts and the tastiest early tomatoes in the state! Their unique varieties of plants and their passion for quality crops keeps people coming back year after year.
All of their produce is certified organic. It’s a labor of love for everyone involved from seeding to harvesting to washing and selling. They’re really proud to be able to provide such a bounty of farm fresh, organic fruits and vegetables to their community year after year. It’s what feeds their own family on the farm and they grow it all with love, care and a commitment to good organic practices.
Aside from growing an abundant array of fruits and vegetables for retailers like our Co-op, they also offer a CSA and have a seasonal farm stand open daily in the summer from 9 am – 6 pm. Outside, it’s a paradise of plants, hanging baskets, creeping vines, and gardens to wander. If you haven’t yet visited their farm stand, add it to your list of things to do this summer! It’s such a treat to browse all of the gorgeous plants, flowers, and fresh produce! They’re located on the banks of Jones Mill Pond on Route 7, which during the warm summer months is covered with those famous pink water lilies. Inside the market, the shelves and baskets are filled with gorgeous fresh produce from the farm and bouquets of fresh-cut flowers. Depending on what’s in season, you’ll find everything from fresh spinach to strawberries to squash. They grow over 50 different kinds of produce on the farm, just yards from the farm stand. In addition to produce, you’ll find a variety of artisanal cheese, organic milk, and other local dairy products, local meat and poultry, fresh baked goods, maple syrup, raw honey, homemade pickles, jam and more! If you’re looking to stock your own garden, you can browse their selection of farm-grown organic veggie and herb starts, and a stunning variety of annuals, and perennials! Stop by to see them on your next visit to Brandon!
As our celebration of Dairy Month churns on, we’re shining our Co-op Spotlight on a fantastic local, organic dairy farm hailing from Randolph Center, VT: Neighborly Farms! Member-owners can enjoy 20% off their award-winning organic cheeses from June 22nd – 28th! Read on to learn more about this 168-acre organic dairy farm that calls VT home:
Established as an operating dairy farm in the 1920’s, Rob and Linda Dimmick are continuing the tradition of family farming. Nestled in the rolling hills of Randolph Center, Vermont, Neighborly Farms decorates the countryside with its red barn and white post and beam farmhouse built in the 1800s. They operate on 168 acres with cropland and grazing fields to support the dairy and a sugarhouse for producing pure Vermont maple syrup. The clean and tidy barn is home to 70 Holsteins—the black and white cows that symbolize rural living at its very best.
Rob and Linda are continuing the family farming tradition because they have a passion for the land and animals. They are a totally organic farm. This means the farm is run in complete harmony with the land and the animals; no antibiotics, no hormones, and no commercial fertilizers. Just pure and natural techniques that keep the cows healthy, happy, and the dairy products wholesome and chemical-free. It means that the cheese produced at Neighborly Farms are pure and natural. And the best part? The organic cheeses taste great too.
Neighborly Farms of Vermont is not just another dairy farm. At their family farm, there is a deep love for the land and animals. That’s why they choose to be an organic farm. It’s a way of showing that they care about their surroundings and neighbors. Neighborly Farms produces eleven kinds of delicious organic cheeses; all made with wholesome milk from their well-cared for Holstein cows. They make cheese the old-fashioned way and believe that caring for the land and surroundings helps them produce the finest cheeses possible.
At the Co-op, you’ll find a rotating variety of their cheeses including Jalapeno Jack, Monterey Jack, Colby, Feta, Green Onion Cheddar, and their staple Raw Milk Cheddar, many of which have been honored with awards from the prestigious American Cheese Society. They hope you enjoy them and they thank you for supporting your local, organic dairy farms!
In celebration of Dairy Month, we’re shining our Member Deals Spotlight on Vermont Creamery this week and offering member-owners a 20% discount on their full line of delicious dairy products from June 8th – 14th. They’ve got some big news to share with the community, and perhaps you’ve already heard about it, but we wanted to share the full scoop from one of their founders, Allison Hooper. Below you will find Allison’s post from their creamery blog:
With Gratitude for a Bright Future
On March 19th, Bob and I announced to our employees that we are selling our company to Land O’Lakes, the successful farmer-owned cooperative headquartered in Arden Hills, MN. After several years of searching for the right partner, we are thrilled to share this news. We are filled with a myriad of emotions: Delight that we have found a great partner. Elation that our baby Vermont Creamery is a great catch and a good fit for America’s iconic butter-maker. Nostalgia for those naïve twenty-something-year-olds starting an improbable enterprise. Energized to slow down and be present for our families. Relief that we’re leaving behind the stress of owning a business that isn’t so little anymore. Excitement that the future for Vermont Creamery and our team is bright and filled with opportunity.
Why sell now?
Bob and I are entrepreneurs. 34 years ago, back in 1984, we saw something in the future that others didn’t see. We asked: ”Why not make and sell hand-made cheeses from cows and goats milk?” We were undaunted and refreshingly optimistic. In our twenties, the risk seemed minimal as we cobbled together our $2,400 investment to make cheese in an outbuilding on a goat farm. Bob’s penchant for numbers and my intuition that Americans might eat goat cheese and crème fraiche (if they were really hungry!) fueled our passion and drive to succeed. Over the course of 34 years, we developed some scrumptious cheeses and enough customers to flourish as a business. We had just enough grit to clear the big hurdles of making a tasty cheese, keeping cash in the bank and earning a commendable trusting reputation with our customers. Who knew that this little company and America’s appetite for artisanal cheese would blossom as it has?
Today, we have a thriving and promising enterprise. Vermont Creamery cheeses and butters are sold in every state. Daily, we manage ten distinct cheesemaking technologies. Between the creamery and the farm, we employ over 105 people. We buy milk from 14 Vermont producers, 4 in Quebec and 12 in Ontario. We have accomplished a whole lot more than what we set out to do. Here is what makes Bob and I really proud:
We make amazing chèvres, crème fraîche, mascarpone, cultured butters, and geotricum rinded goats’ and cows’ milk cheeses;
We’ve stimulated a company culture that embraces transparent open-book management and rewards innovation;
Through solar energy investments on our dairy barn and improvements at the Creamery, we are hacking away at our carbon footprint;
Our B Corp certification requires commitment to higher environmental goals, less waste, and more sharing of our surpluses;
Through initiatives like the Vermont Cheese Festival and Cheese Council, we collaboratively lift all boats;
By building what we hope will become a model, transparent, environmentally conscious and sustainable goat dairy, we connect our working landscape to the good food we serve up;
Bob and I built a business partnership that has endured three decades of mistakes, triumphs, raising thoughtful children, and creating solid financial results;
We’ve personally mentored the next generation of Vermont Creamery; boy is their future bright!
Bob and I have had a good run and we know it is time for us to turn over the reigns to a team of terrific managers who have the skills to build upon what we have created. We have been intentional in hiring and developing talent at Vermont Creamery. We have already transitioned our day-to-day management to Adeline Druart, our 14- year French “intern” who came to America to learn to speak English. We promoted her to President nearly 2 years ago. Our leadership team is ready and eager for the opportunities of transition. They have a plan and a clear vision on where they will take Vermont Creamery. Equipped with the resources and expertise of Land O’Lakes, there is nothing they cannot achieve.
Bob and I do not plan to leave Vermont Creamery just yet. We will continue to attend industry events and speak on behalf of the Creamery. We have an inspiring story and love telling it. We will advise the management team through the transition. Most importantly, we will carve out the time to be students of life beyond cheese. There is a lot we’ve yet to explore and our spouses couldn’t be more excited for us to re-join them in the civilian world. Bob and I are both grandparents now, we are eager to spend more of our days at home in Vermont and less of them in distant airports promoting the cheese business.
Our work with cheese is not done. The Hooper Family will retain Ayers Brook Goat Dairy as it shoulders its way to sustainability. Our family is eager to help Miles and Daryll (Allison’s son and daughter-in-law) succeed on the farm. The Hoopers will call on Bob often for his financial counsel. We know that Vermont Creamery customers will still delight in visiting the farm. We look forward to seeing you there. Rolling up our sleeves to connect farmers with land and goats to milk is unfinished Vermont business that needs our attention.
Why Land O’Lakes?
We examined many options for fit and funding the future of Vermont Creamery. Land O’Lakes came with unprecedented enthusiasm. As the iconic company that made the butter which was in my family fridge growing up, Land O’Lakes has the know-how and resources to help Vermont Creamery realize our vision. For Land O’Lakes, they simply love what we do, our products, our leadership team, and our brand promise. And we are thrilled by Land O’Lakes’ desire to take our improbably successful family business to the next level.
Vermonters and our customers all around may feel a sense of uneasiness when a local brand sells to a larger company. We appreciate that sentiment and how this exceptional Vermont community has cheered for and supported us. We trade on the beauty of our landscape, the thoughtfulness of our Vermont practicality, our varied agriculture, and championing of humane causes. Land O’Lakes recognizes these values, shares them deeply and plans to invest significantly in the Creamery in Websterville, Vermont. The management team and all employees have been asked to stay on. Increased wages and improved benefits are scheduled and we intend to hire more production workers.
Land O’Lakes is dedicated to developing a local supply of goats’ milk. About 20 years ago, Bob and I each took short consulting stints to work for Land O’Lakes’ International Division. Our contracts brought cheesemaking, marketing, and business expertise to Macedonia, Bosnia-Herzegovina, the West Bank and Bulgaria. We are familiar with Land O’Lakes’ values and effectiveness; they understand the sensitivity required in meeting a community where it is and finding synergy to realize a common vision. Bob and I were pleased to be sought out by the Land O’Lakes International Division then and look forward to similar opportunities for Vermont Creamery staff seeking this kind of growth experience.
With Gratitude.
Of all the emotions we’re feeling, gratitude is tops. We are grateful for the friends, fulfillment, and independence that our careers in cheese and farming have bestowed. We are grateful for the customers, new and old, who invigorated our drive to be the best. We are grateful for our conscientious employees who have made this business feel like family. We are grateful for raising six children (three sons each) in a family business that started from scratch. They know about hard work, their privilege, and responsibility to make the world better. We are grateful for our loving spouses, Don and Sandy, who have coached and supported us through this transition. We are grateful, that the future for the business and community we have built has never looked brighter.
For more than 80 years, Monument Farms Dairy has been a fixture of Addison County’s agricultural landscape. The original 28-acre farm in Weybridge, VT was purchased in 1930 by Richard and Marjory James. The farm now spans over 2,300 acres and is run by Richard & Marjory’s grandsons, Peter and Bob James, and their cousin, Jon Rooney. Peter James is the President of Monument Farms and oversees the farming operations, Bob James handles distribution and sales, and Jon Rooney runs the processing plant.
The sprawling farm is divided into two primary sectors – 1,800 acres is devoted to growing feed crops including corn, alfalfa, and grasses for hay, and the remaining acreage houses the cows and the processing plant. They milk over 450 cows per day, yielding 4,000 gallons of raw milk daily. That’s over 35,000 pounds of milk!! Having thier own processing plant allows Monument Farms to process and bottle their 37 products on site and serve as a direct wholesaler of Vermont milk to local outlets. In the earliest days of the dairy, they sold primarily to institutions like the hospital and Middlebury College. Now they’re able to deliver milk to 300 customers over 8 routes ranging from 20 miles south of Addison County, all the way up to Vermont’s northern border. They bottle some of their milk under a special Co-op Milk label just for our Co-op, City Market, and Hunger Mountain!
Monument Farm strives to be environmentally conscientious, believing that to be sustainable, every decision must be made with an eye toward the long-term benefits and impacts to the land. They follow a strict nutrient management plan and strive to exceed the state’s regulations regarding water quality. Best management practices are in place for all aspects of the farm’s waste management systems. The farm continually rotates crops to decrease soil erosion, applies manure based on calculated agronomic rates, and maintains buffers on all fields along waterways.
The farm also utilizes Cow Power! Thanks to an anaerobic digester, they’re able to convert cow manure into methane, which is then used to power generators producing 110 kilowatts-per-hour of electricity to use around the farm. The digested manure is then separated to generate bedding for the milking herd and a more odor-free liquid for field application.
The James and Rooney families take a great deal of pride in producing some of the finest dairy products in the state, ensuring that Vermonters have a long-term supply of fresh local milk. Check out this cool video to learn a bit more about life on the dairy farm:
Several of our staffers took a field trip to Monument Farms Dairy for a tour! Here are some photos of our visit:
We’re casting our Co-op Spotlight this week on a local favorite – Lake Champlain Chocolates!All of their mouth-watering chocolates are 20% off for member-owners from May 11th – 17th, just in time to pick out something sweet for Mothers’ Day! Read on to learn more about this local confectionery that has called Vermont home since 1983:
According to the folks at Lake Champlain Chocolates, Vermont is more than an address; it’s home. It’s where they live, who they are, and how they choose to do business. And from the first truffle in 1983 to the present day, Vermont has inspired the folks at Lake Champlain Chocolates to take a craftsman’s approach to chocolate: creativity, patience, and mastery.
What began as a truffle-making venture has now grown to include a long list of tasty treats from fudge to sea salted caramels and beyond. And with each new product, their original commitment to excellence has remained the same. They have remained true to their mission of seeking out the best and freshest ingredients from local farmers and producers and they’ve been doing it that way long before it was cool. Call it Vermont instinct, but even back in ’83, it just made sense that using local honey, maple syrup, and fresh cream in their Chocolates of Vermont would result in superior flavor. Those same instincts also guided the decision to never add preservatives, extenders, or additives to any of their chocolates.
Lampman Family
Fair Trade:
Beyond labeling individual products as “fair trade” — an ongoing process in itself — the entire company is now certified Fair for Life. Fair for Life is a rigorous third-party certification for social accountability and fair trade. Above and beyond fair trade certification, it looks at a company’s practices as a whole, including the ingredients used in its products. LCC undergoes regular audits to ensure every step of its supply chain is socially legit. Not just the cocoa, but every link they have as a business, including their own employees’ working conditions here in Vermont.
Why? Because of their belief that every person in the process should be treated and compensated fairly. And that means everyone in the supply chain — from the farmers who grow and harvest the cocoa, to those who transport it, transform it into chocolate, process your order, package it, and ensure it arrives ready for you to enjoy.
This certification affirms the following:
A price premium is paid to the cocoa farmers and co-ops.
Certified products originate from fair trade producer operations.
LCC is engaged in long-term partnerships and socially responsible trading practices with its suppliers/purveyors.
LCC respects the labor rights of its own employees, providing good working conditions.
LCC is a good community citizen and practices environmental responsibility.
Blue Bandana Bean-To-Bar:
Blue Bandana is an award-winning line of single-origin craft chocolate bars launched in 2012 by Eric Lampman, head of R&D at Lake Champlain Chocolates and son of founder Jim Lampman. Born from a desire to go deeper into the chocolate-making process, the micro-batch chocolate bars are produced in Vermont using cocoa beans sourced directly from their origin.
With the Blue Bandana line, they’re following a “direct trade” model. As the name implies, there’s no middleman, so the supply chain is that much shorter. This allows them to build one-on-one relationships with farmers and sponsor local initiatives in the communities where the cacao is grown. There’s a direct feedback loop with growers and co-ops, and that makes a huge difference in the quality of the end product.
For LCC as a whole, fair trade still offers the best solution. Going 100% direct trade company-wide would be a real challenge, for a few reasons — sheer quantity, for starters. Bottom line, fair trade and direct trade are both valid ways to do the right thing, make sure farmers get a fair shake, and get to know your supply chain.
Eric Lampman in the Dominican Republic
Uncompromising Quality:
All of the products at Lake Champlain Chocolates are certified Kosher with zero additives or shelf extenders and the goal is to use non-GMO ingredients whenever possible. Of course, their certified organic chocolates are 100% GMO-free as guaranteed by the organic certification.
Factory Tours:
Want to see how their chocolates are made? Take a FREE Factory Tour!
Monday-Friday, 11am-2pm
Tours on the hour
Self-Guided Tours after 3pm
FREE Chocolate Tastings
Saturday & Sunday, 11am to 4pm
750 Pine Street Burlington, VT
Tours fill up quickly in peak months, so call ahead: 802-864-1807
Next time you find yourself in need of a new stash of your favorite stationery or office supplies, we invite you to keep it local with Main Street Stationery! This anchor of Middlebury’s Main Street offers a complete line of office supplies, greeting cards, gifts, art supplies, full-color copy services and fax services. As an authorized FedEx agent, they can also assist you with your shipping needs. They’re our Co-op Connection Business of the Month for May, so we’re reminding member-owners to flash their Co-op Card next time they visit Main Street Stationery in exchange for a 10% discount!
To get the scoop on the rich history of this Middlebury landmark, I reached out to owner Greg Tomb for a little Q & A:
Co-op: Hi Greg! How long have you been in the stationery and office supply business?
Greg: I purchased Main Street Stationery from the previous owner, Chris Sheldon, in 1986. However, the store had been around for more than a decade at that point under various owners and in various locations. My associate, Paula, can tell you more about the history of the store, as she has been a part of the business since May of 1974.
Paula: The business was founded in 1972 by Rachel & Greg Cotting under the name “Middlebury Office Supply”. It was located on Merchant’s Row in one of the shop locations under the Town Hall Theater. The ownership of the store changed hands a few times – first to Bob Whittamore, then to Chal Schley, next to Chris Sheldon, and finally to Greg Tomb. The store has always lived in the heart of Middlebury’s downtown but in various locations. It moved from Merchant’s Row to Main Street sometime in the early 1970’s into the space currently occupied by Middlebury Mountaineer. It was much more recently that Main Street Stationery found it’s current home at 40 Main Street.
Co-op: What is your favorite thing about being in this line of work?
Greg: I enjoy dealing with people. We have a lot of loyal local customers and I enjoy getting to know them and learning how best to meet their needs. Being in this business since the mid-80’s, I feel like I’ve been able to experience a slice of MIddlebury culture pass before my eyes. I also enjoy meeting out of town visitors to our community and find that they are often overwhelmed with nostalgia when they visit our store. There aren’t many stores like ours that have survived the test of time and visitors often comment on how much they miss visiting their neighborhood stationery store. I like being able to provide a trip down memory lane for these folks.
Co-op: What are the biggest changes have you experienced over the years of owning and operating Main Street Stationery?
Greg: So much has changed! When I first purchased the business, there were no big box stores like Staples or online retailers like Amazon. When people needed office supplies, they visited their neighborhood stationery store. There have also been tremendous changes in technology since I first acquired the business. Adapting and remaining relevant in the face of these changes has been a great challenge. We’re grateful to have such steadfast support from our local community and would like to say thank you to the folks who choose to support a small local business like ours!
Our Co-op Spotlight is shining brightly on Kimball Brook Farm! Their full line of products are 20% off for member-owners from April 6th – 12th. Read on to learn more about one of Vermont’s finest family-owned organic dairy farms:
History
Kimball Brook Farm was first settled by Daniel Kimball in the late 1700s. Daniel and his sons continued running the farm until it was purchased by Edward Danyow in 1960.
The DeVos family purchased the farm in 1967 and on June 1, 1968, John De Vos Sr. and his son John De Vos Jr. moved their complete herd (50 cows), machinery and households from Monroe, New York to the Kimball Brook farm in North Ferrisburgh, Vermont.
John De Vos Jr. and his wife Sue operated the farm for over 30 years raising three sons and one daughter on the farm. The eldest son, John De Vos III (JD) and his wife Cheryl took over the business in 2001, expanding the herd from 80 cows to 200 and added a milking parlor.
In 2003, JD and Cheryl began transitioning the 220 cow farm to an organic operation and Kimball Brook Farm became one of the largest certified organic dairy operations in the State of Vermont. The first shipment of organic milk was in September 2005. In 2010, they began the process of pursuing another dream of opening their own creamery in the former Saputo Cheese plant in Hinesburg. This would allow them to assemble, bottle, and package all of their own products. In June of 2011, they were awarded the VT Dairy Farm of the Year award and by May of 2012, they were celebrating the official opening of Green Mountain Organic Creamery.
At the Co-op, you can find a broad selection of Kimball Brook Farm’s organic products including Whole Milk, Cream, Chocolate Milk, Maple Milk, Mocha & Coffee Flavored Iced Cappuccino, Butter and Iced Teas.
The Herd
The herd at Kimball Brook Farm consists of Holsteins, Jerseys and Jersey/Holstein crosses. During the growing season, their cows and heifers(teenagers) can be found happily grazing on the lush grasses their pastures provide. The cows that are being actively milked also get some mixed legumes and grains at the barn to provide them with the extra energy they need to produce rich, organic milk.
The Devos family believes that by maintaining the health of the land and the health of the cows, they can provide a fantastic organic milk free of Growth Hormones, GMO’s, Pesticides, Herbicides and Antibiotics for consumers to enjoy.
Check out this fun video showing how Kimball Brook Farm milk gets from the cow to your kitchen table:
Events at the Farm
Throughout the summer months, be sure to check out the fabulous farm dinners and other events at Kimball Brook Farm! Stay tuned to their events page for dates and details.
Investing in Local Organic Dairy
You eat local and you drink local, but what about Investing local? Kimball Brook Farm has an offer for those looking to make a deeper commitment by investing in their organic dairy farm and creamery. This offer is for Vermont residents only. Click here to read more about it.
A polyculture of corn & sunflowers grown as food for the herd at KBF
We’re having a Spring Sale on NFCA Farm-to-freezer fruits and veggies! What makes these blueberries special? Read on to learn about a cool collaboration between area food co-ops and farmers working together to make year-round regional produce an option for Co-op shoppers:
Being a year-round localvore is now a little easier thanks to a project bringing together food co-ops throughout the northeast to increase the availability of healthy, sustainably grown, regionally sourced fruits and vegetables for consumers beyond the traditional local harvest season. This also provides a boost for the farmers producing these crops by extending their marketing season beyond the typical (and brief) growing season in our region.
The project was spearheaded by the Neighboring Food Co-op Association (NFCA), which is a cooperative federation bringing together over 30 food co-ops and start-up initiatives throughout New England that are working together toward a shared vision of a thriving co-operative economy rooted in a healthy, just, and sustainable regional food system and a vibrant community of cooperative enterprise.
The NFCA’s Farm to Freezer project began in 2011 while exploring opportunities for increasing regional food sourcing. They noticed that most of the frozen fruits and vegetables on co-op shelves were grown on large, industrial farms and processed by distant corporations. In collaboration with local farmers, food cooperatives, and regional processors, they developed a pilot of frozen products grown, processed and packaged right here in the Northeast. Supported in part by two grants from the Eastern Corridor of National Co+op Grocers (NCG), the project enabled the NFCA to test consumer interest, processing infrastructure, and the availability of regional produce.
After two seasons, Farm to Freezer was put on hold as they worked with partners at the New England Farmers Union and Deep Root Organic Co-op to obtain a USDA Value-Added Producer Grant (VAPG) to explore options for future collaboration, processing, and distribution. Thanks to a new partnership with regional distributor Associated Buyers, they were able to make these products available again, exclusively through their member food co-ops.
Here’s a little more info about the fruits and veggies available and the farmers who grow them:
Blueberries
The delicious highbush blueberries are grown by Greig Farm, a diversified fruit and vegetable farm in Red Hook, NY, in operation for over 60 years. Greig Farm practices Integrated Pest Management (IPM) to maintain healthy, productive blueberry bushes.
Organic Broccoli
Established in 1818, Hepworth Farms is a seventh-generation family farm in Milton, NY, in the Hudson Valley. Today, the farm includes 250 acres of NOFA-certified land yielding more than 400 varieties of organic vegetables.
Organic Edamame
The organically grown edamame comes from Markristo Farm in Hillsdale, NY. Farmers Martin and Christa Stosiek are committed to healthy food systems and sustainable agriculture. They are active board members of Berkshire Grown.
Organic Green Beans
Martin and Christa Stosiek started Markristo Farm in 1988 on the land where Martin was raised in Hillsdale, NY. Their farm has grown from just a couple of acres to over 20 acres, producing a diverse crop of vegetables, cut flowers, and bedding plants. They work to support the ideals of a local food system and enjoy connecting with those who purchase their products.
Sweet Corn
Our delicious, non-GMO sweet corn is grown by Altobelli Farm, a third generation farm in Columbia County, NY. John Altobelli has been farming on this land for over 30 years, using minimum tillage, drip irrigation, cover cropping, and no chemical fertilizers or pesticides.
We hope that you will try these products and support your local food co-ops as we work together to build a thriving co-operative economy, rooted in a healthy, just and sustainable food system in our region and beyond!
Champlain Valley Creamery’s Organic Champlain Triple is a beautiful soft ripened triple crème with a bloomy white rind. It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom. It’s featured in our weekly sale this week, along with organic red pears and Jan’s Farmhouse Crisps. This recipe brings these three components together for a simple, delicious, sweet & savory appetizer perfect for holiday parties!
Are you planning to put together a unique local gift basket for someone on your holiday shopping list? Check out this handy guide!
Step 1
Select A Theme – The key to creating a thoughtful gift is to consider and understand your recipient. Is he/she a person you turn to for health and exercise tips? Do they love to cook and always have the latest lowdown on food trends? Or maybe you’re shopping for a college student or co-worker? With your recipient in mind, choose a theme they’ll love!
Step 2
Presenting Your Present – Everyone loves a pretty package! Keep it simple and pick up one of our ready-to-gift cellophane bags, complete with ribbon, for just $.99, or feel free to get creative! Reusable totes, baskets, and ceramic bowls make fun containers, or you can wrap your items furoshiki-style with a pretty scarf or Co-op t-shirt!
Step 3
Putting It All Together – Below are a few ideas we love to help inspire your unique gift basket:
