I proudly grow sustainable produce and eggs; more importantly, I sell them to local citizens and businesses. I use organic and biodynamic methods; I
try to limit the use of fossil fuels here at the farm. Winter
production is done with passive solar greenhouses, interior row covers,
raised beds, and extra special attention to plant selection.
I am also a French-trained chef with over 20 years of restaurant experience—I can teach you how to cook everything I grow!
I sell my produce at the summer and winter farmers' markets here in Montpelier, and also to some local businesses. In addition to produce, I also make and sell soup at the winter farmers' markets and at Red Hen Bakery in Middlesex (not to mention their fantastic bread.)
Our authentic local vegetables are
sustainably grown and harvested, warts and all. They may not always look
as pretty as the stuff from the grocery store, but shouldn't we buy for
the best flavor?
Visit me on Twitter (@VTfarmerjoe), or on the farm blog, which I update regularly.
