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Burlington...Here we come!

Happy Wednesday, everyone!

            We’re excited to announce that Healthy Living in Burlington, VT, is going to be carrying our soups starting this weekend!! We’ll be making our first delivery there this Friday, July 22.

It's great to be more easily accessed in the Burlington market—previously customers were only able to find our soup in UVM's Waterman Cafe. Now we’ll be on the UVM campus, as well as in South Burlington at Healthy Living Market.

            We make our soups fresh every week (several days of the week, actually), using as many local vegetables/products as we possibly can. So when you buy our soup, you’re supporting many other local food producers/businesses--we're based in East Montpelier, so a lot of the producers are in Washington county.      

We’re really excited about this opportunity. Our soups will be in the to-go cooler by their deli. Look for our stuff!


            And as always, stay in touch!

            -Joe, Olivia, & Lori




Cheesemakers Festival 2016

Hi Everyone!

            Wow, the summer is flying by. Between things on the farm and in the kitchen, we’ve been keeping ourselves very busy. Things on the farm are going really well-it’s been kind of a dry year, but our tomatoes are JUST barely starting to ripen, along with our peppers (sweet bell and chili). Tomatillos, zucchini, and broccoli are all growing quickly out in the fields, as well. It’s looking like we’re going to (finally) be able to produce enough tomatoes and broccoli that we don’t have to buy them in all winter long. We’re keeping our fingers crossed that everything continues to go well!



In other news, we’re excited to say that we’ll be attending the 2016 VT Cheesemakers Festival this Sunday, July 17th. The Festival takes place from 10-4, at the Coach Barn, in Shelburne Farms.

 The Cheese Fest is a celebration of VT artisan foods, cheese, beer, wine, and spirits. It’s a big event—over 40 different cheesemakers, along with 80 other producers from the state, will be tabling at the event. It should be a really fun day, with lots of delicious, unique foods and beverages to sample and purchase from local producers.

Along with TONS of different producers to meet and sample from, there will be cheesemaking and cooking demos happening throughout the day, as well. Tickets are available online at (scroll to the bottom, and click the link for “Tickets”.  We’re going to be bringing two chilled summer soups: Gazpacho, and Cucumber Dill. We’ll also be bringing our most popular sauces: Maple Chipotle BBQ, Chimichurri, Chermoulah, and Basil Pesto. We hope to see you all there!!

            Have a wonderful week,

Olivia & Joe   



Article in the Burlington Free Press!

Check it out!

            In Joe Buley’s soup pot, the value is added

Last Wednesday (the 15th), we had the pleasure of showing Glenn Russell (photographer) and Sally Pollack (journalist) around the farm and the kitchen. There’s a wonderful article in the Burlington Free Press that came out this morning. One of our favorite parts: “I think that Joe is a riot,”  Hays said. “He’s so exuberant and passionate about what he does. He’s so amped about every part of it. It’s a really remarkable story.”

            Oh yeah!

            Keep an eye out for our newest soup: Minted Sugar Snap. It should be hitting the shelves at the Hunger Mountain Coop and Middlebury Natural Foods on Tuesday, next week!

            Happy Friday, everyone!
Joe & Olivia



Farm Update

Happy Monday, Everyone! 

As we head into the summer, we thought it was about time that we updated everyone on what’s happening at the farm! Last year around this time, we were just starting the build-out of our new facility, and as things got more and more hectic around here, the farm unfortunately had to be moved to a back burner for the season. This year, we’re happy to say that we’re going to be able to focus on both the soups/sauces we’re making, AND the ingredients for them that we grow on the farm.

As I’m sure you all know, asparagus season is here!! We’ve started to harvest ours, and we’ll be making our seasonal Asparagus Soup—a creamy, light soup that’s perfect for spring (or anyone who loves asparagus). It’s one of our personal favorites—keep an eye out for it on the shelves!! We also just made our first batch of Gazpacho for the year—if you’re up in Burlington, stop by the Waterman Café to grab a bowl!


As far as all the other things we’re growing, we seeded all of our veggies a little while ago now, and things are just about ready to get transplanted into the greenhouses! Our canning tomatoes are going to be the first to get transplanted—already about a foot and a half high, they’re starting to flower (tomatoes should be here before we know it!). We’ve also got a lot of peppers planted—both sweet and spicy. They’re about a foot tall right now, and will be getting transplanted into the greenhouse soon after the tomatoes. Zucchini, broccoli, and tomatillos will be in the fields outside. We can't wait until veggies are ready for harvest! It shouldn't be long.

Hopefully you're able to get outside in the sunshine for a bit today! 

We'll be in touch! 

-Joe & Olivia


Taste of Vermont

            Hi everyone!

            We’re excited to say that we’ll be attending the 11th annual Taste of Vermont—a celebration of all things Vermont that takes place in the Kennedy Caucus Room on Capitol Hill, (Washington, DC). This is going to be our 5th year attending the event, and every year it’s more fun. VT has an incredible culture (and reputation), and it’s awesome to see so many small businesses making unique, delicious things.

            Senator Leahy has hosted the Taste of Vermont since it began in 2005. Each year, more and more people attend the event: both to sample/see the variety of VT drinks and foods, as well as to showcase their products. It actually has sold out completely every year that we’ve attended. Needless to say, we’re pretty excited!!

            What are we bringing this year? Chermoulah Chicken salad (Misty Knolls chicken, our new Chermoulah), with watercress (from Green Mountain Harvest), wrapped in bib lettuce (grown by us).