Fermentation Weekend at Retreat Farm

Retreat Farm recently hosted a vibrant Fermentation Weekend, featuring workshops, vendors, and complimentary treats for visitors who arrived by car, bike, or on foot. Among the highlights were Scott Farm Orchard and FinAllie Ferments, each offering a variety of delicious fermented products.

Retreat Farm Market with vendor tents for Fermentation Weekend.

Scott Farm Orchard's General Manager, Simon Renault, showcased several types of fermented ciders. He provided detailed explanations of the unique fermentation methods used for each variety, helping guests appreciate the complex flavors that developed without added sugars. The range of ciders featured varying levels of sweetness, tang, and smoothness, demonstrating the diverse outcomes of the fermentation process.

FinAllie Ferments, led by founder Allie Dercoli, offered a delightful array of fermented products. At her outdoor tent, she sold dill pickle swords, while her indoor tasting station featured kraut and kimchi paired with regional cheeses. Guests began with the mild dill kraut and progressed to the spicier black garlic kimchi, enjoying thoughtfully curated pairings with both soft and hard cheeses that complemented and balanced each product.

Whether it’s cider, kraut, kombucha, aged cheese, pickles, miso, kimchi, or kefir, incorporating fermented foods into your diet benefits not only your gut health but also delights your taste buds. Many thanks to Retreat Farm for celebrating these important and beneficial food traditions in our community.

Retreat Farm sign.







Milkweed Farm's New Farm Store

Milkweed Farm has recently opened its brand new farm store, now open daily from 8am to 6pm. Located on their picturesque 10-acre property in Westminster West, part of the Earth Bridge Community Land Trust (EBCLT), the store offers a range of fresh, local produce. Visitors can enjoy Milkweed Farm’s own produce, alongside a selection of products sourced from local farmers and producers.

The Earth Bridge Community Land Trust (EBCLT) is a small, member-run organization managing about 400 acres across seven parcels in Windham County, Vermont, and Cheshire County, New Hampshire. EBCLT supports around 50 member Land Users who live on 22 long-term leaseholds, where they own their houses and outbuildings, which they build and improve upon themselves. This unique structure allows for sustainable land stewardship and promotes community-based farming.

Emily and Jonah of Milkweed Farm have focused on cultivating over 100 varieties of vegetables using sustainable, no-till practices. Jonah’s skillful planning ensures efficient use of space, while the farm's innovative methods include permanent raised beds and minimal tillage to maintain soil health and enhance water retention. Their approach reduces dependence on fossil fuels and conventional fertilizers, favoring compost and natural minerals instead.

Milkweed Farm's commitment to sustainable practices extends to their crop management. Methods like intercropping—planting crops such as broccoli with bok choy and tomatoes with ginger—optimize space and reduce weeding. High tunnels are used to protect delicate crops and regulate growing conditions, ensuring reliable yields despite challenging weather, asl well as rabbits and deer.

Their new farm store is a testament to their thoughtful approach to expansion and community engagement. As a queer- and trans-run farm, they are dedicated to creating an inclusive and welcoming space. 

Food Connects supports Milkweed Farm by supplying the store with a variety of products from local partners, including Terra Nova Coffee, Trenchers Farmhouse, Miller Farms, Castleton Crackers, Picadilly Farm, Ground Up, FinAllie Ferments, SideHill Farm, Yalla, Vermont Shepherd, Grafton Village Cheese, Sisters of Anarchy, Frisky Cow, Green Mountain Orchard and more. They also offer sweet treats from Paradox Pastry which are available every Friday until they sell out! The new farm store not only provides a venue for fresh, local food but also embodies Milkweed Farm’s dedication to sustainability and community well-being.

Vermont Cheesemakers Win Big at American Cheese Society

It's not just our Olympic teams winning gold this month! (was that too cheesy??)

At the American Cheese Society's annual conference in July, Vermont cheesemakers earned 34 ribbons, including 10 first-place, 14 second-place, and 10 third-place awards out of 1,500 entries. Cheeses are judged on technical and aesthetic qualities, with points deducted for flaws and awarded for exceptional characteristics. 

"To be recognized from over 1,500 entries for their commitment to producing great cheese is an incredible honor for Vermont's cheesemakers. Winning awards like these comes with a ton of gratitude for our community and pride for our hardworking cheese producers and dairy farmers across the state," - Marty Mundy, Executive Director of the Vermont Cheese Council

The Food Hub carries 12 of these award-winning cheeses, try them all to see which one earns the gold in your opinion.

First Place Winners

Second Place Winners

Third Place Winners

See the full list of 34 Vermont award winners at NBC 5

Photo c/o American Cheese Society

The Grocer Project Gathering at Deep Root Organic Cooperative

In Vermont, we believe in the power of collaboration to solve challenges.

With this in mind, Business Development Manager David recently attended a gathering for The Grocer Project hosted by our friends at Foote Brook Farm, a member of Deep Root Organic Coop (Johnson, VT). The group included representatives from Addison County Relocalization Network (ACORN), Morrisville Food Co-op, Butterworks Farm, and Real Organic Project.

Led by Annie Harlow of Vermont Sustainable Jobs Fund/Vermont Farm to Plate, The Grocer Project works to strengthen the local supply chain to help it withstand the impacts of climate change and industry consolidation. This event included a tour of the farm & warehouse and provided great wholesale & retail information for the produce staff members, food hubs, producers, and advocates of local & organic food in attendance. David noted he particularly enjoyed the resulting conversation on ways to continue working together to strengthen our regional food system.

We're grateful to have had the opportunity to join in dialogue with so many great partners and especially thankful to our friend Annie Harlow for organizing this great day filled with community building!

Learn more about Annie’s work by reading her newsletter, Small Bites: https://www.vtfarmtoplate.com/.../small-bites-newsletter...

Hot Weather Scope of Work (SOP)

Staying Safe Through the Heat
It has been extremely HOT in our region, which means taking extra precautions while being outdoors. If you are looking to learn more about heat safety tips check out this information from Labor Movement LLC that can help keep you and others safe this summer. 

We encourage you to check in on those in your area to make sure they are staying safe in the heat as we move deeper into the season & share this resource with your community.

This Hot Work Day SOP was developed with Bumbleroot Organic Farm in Windham, ME.  
Image Credit: Labor Movement LLC, & Bumbleroot Organic Farm 

Food Hub: July 4th Closure Schedule

All orders are due Monday, July 1 for the entire week

  • Includes deliveries on Weds 7/3 & Friday 7/5 

  • There is no Wednesday order cycle 

  • If you receive deliveries on Wed & Fri, both orders must be placed on Monday 7/1

Thursday routes will be rescheduled for:

  • Kearsarge - Wednesday, July 3

  • Pioneer Valley - Friday, July 5

  • Upper Valley - Friday, July 5

  • Due to the perishable nature of our products, there will be no deliveries on Monday, July 8. Burlington and Central Vermont routes will be rescheduled to Wednesday, July 10

ORDER DEADLINES

  • Orchard Hill Bread

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 12PM

  • The Bread Shed

    • Deliveries on 7/03: Orders are due 6/28 by 12PM

    • Deliveries on 7/05: Orders are due 7/01 by 12PM

  • Champlain Orchards 

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 10AM

  • Mi Tierra

    • Deliveries on 7/03 & 7/05: Orders are due 6/28 by 12PM


Ask your sales representative or email us if you’re unsure which day you’re getting your delivery. 

Nourishing Vermont: The Food Connects & VT Foodbank Partnership

Food Connects is proud to partner with Vermont Foodbank to build a stronger, more resilient food system across our state, ensuring everyone in Vermont has access to nourishing, locally-produced food.

A Growing Partnership

Our collaboration with Vermont Foodbank began in 2021 when the Foodbank was looking for a Vermont egg source. That summer, Food Connects delivered over 14,000 dozen eggs from Grand Isle-based producer, Dreamwalker Farm. Since then, we've worked together to provide their three distribution centers with everything from a one-time delivery of halal-inspected chicken to support Afghan refugees to regular shipments of Vermont apples.

Vermonters Feeding Vermonters

In December of 2022, Food Connects received a Vermonters Feeding Vermonters (VFV) contract, a cornerstone of our partnership with Vermont Foodbank. This Foodbank program includes contracts to purchase large quantities of produce from local farms in the fall, winter, and spring, enabling farmers like Green Mountain Orchards to plan their crops with confidence, knowing they have a guaranteed market at a fair price. 

Thanks to the VFV program, we are scheduled to deliver over 60,000 lbs of local fruits and vegetables from farms across Vermont, including:

Rutland: A Model of Success

Since March 2023, Food Connects has worked with the Foodbank to meet the specific needs of the Rutland community by providing a large variety of produce. Our deliveries of mixed pallets each month allow for a greater variety of local fruits and vegetables from over 10 Vermont farms ranging from Green Mountain Orchard blueberries to fresh microgreens from Grateful Greens in Brattleboro. The program's flexibility ensures that local, nutritious food reaches food shelves, childcare centers, and meal sites across Vermont.

Thank You!

The Vermont Foodbank recognizes the power of local food systems to address food insecurity, strengthen rural communities, and address climate change. Support of both Vermont Foodbank and Food Connects makes all of this possible. Because of people like you, more people in Vermont have delicious, healthy food on their plates - food grown right here in the Green Mountain State.

Food Connects Table Discussion at the 2024 Southern Vermont Economy Summit

We had a great time at the Southern Vermont Economy Summit this past Tuesday!

Our Executive Director, Richard, led a great table discussion with Jake Claro from Vermont Sustainable Jobs Fund/Vermont Farm to Plate, McKenna, Food Connects Food Hub's Director, and Liz Ruffa from Merck Forest & Farmland Center/Shires Direct about how our region is using the food system to boost the local economy.

It was a great showcase of Vermont's leadership in creating a more sustainable and fair food system. The conversation highlighted the importance of investing in infrastructure to support local food production and distribution, ensuring everyone has access to fresh, healthy food. As Richard put it, it's not just about promoting local food, but making it accessible to all. Food Connects is proud to be part of this effort and contribute to a thriving food community in Vermont.

A big thanks to our friends at Brattleboro Development Credit Corporation for organizing this event and giving us the opportunity to share how we're contributing to our regional economy.

The Food Connects' Food Hub is Officially Organic!

Our certification resulted from recent changes to the U.S. Department of Agriculture’s National Organic Program, which requires food hubs and distributors to obtain certification.

We couldn't have done this without the incredible support of our partners Vermont Organic Farmers and the Transition to Organic Partnership Program (TOPPS), who expertly guided us through the process. We're also proud to announce that we received a perfect score of 100% on our inspection!

This certification is important because it demonstrates our commitment to maintaining the integrity of the organic supply chain. We believe in providing our customers with the most ethically sourced food possible. Our organic certification ensures that the food we distribute meets the rigorous standards set by the USDA.

We're proud to be doing our part to support organic agriculture and bring you the freshest, most delicious organic food available!

Brattleboro Farm & Food System Assessment Presentation

Emma Bliss and Carissa Brewton recently presented the exciting findings of their in-depth Brattleboro Farm and Food System Assessment. After a year-and-a-half of dedicated research, they shared insights into the workings of our local food system, challenges faced by those involved, and recommendations to improve our regional food scene.

Watch the video:

Read the full report below:

April 2024 Schedule

 FOOD CONNECTS FOOD HUB APRIL ORDER DEADLINES

The Food Hub will be CLOSED from April 22, 2024, through April 26, 2024.  We will reopen on April 29, 2024

ORDER DEADLINES

  • Friday, 4/19, 11am: Champlain Orchards orders are due for 4/30-5/2 deliveries

  • Friday, 4/19, 11am: Mi Tierra orders due for 5/1 and 5/2 deliveries

  • Friday, 4/19, noon: Orchard Hill orders due by noon for 5/1 and 5/2 deliveries

  • Friday, 4/19, noon: Bread Shed orders due by noon for 5/1 deliveries

  • Monday 4/15, 11am: Orders due for CSO deliveries 4/30 - 5/6 

  • Monday 4/29, 10am: Orders due for all 4/30 - 5/2 deliveries

ROUTE CHANGES

  • Monday Pioneer Valley customers will receive delivery on Friday 4/19 instead of Monday 4/22

  • Burlington customers will receive deliveries as usual on 4/22

  • Monday Pioneer Valley select schools will receive delivery on Tuesday 4/30 instead of Monday 4/29 (inventoried items only)

  • Burlington customers will receive delivery on Wednesday, 5/1 instead of Monday, 4/29.