At the Farmstand: Oct 25-31

October 25, 2018 – 12:06 pm

Seasonal Highlight of the Week!  Salad Greens & Chimichurri!  Ok, I know it feels like late November, which also meant we did a BIG harvest of our salad greens that were outside.(they don’t like this weather either)  So use our lovely salad greens and some ripening tomatoes to be your sunshine, that and bake some squash so you have something hot and cozy!  And a fresh batch of Chimichurri is a bit like eating summer.

 

This week at our Farmstand you can find:

• Eggs (limited)

 

Fresh/Stored Veggies

• Arugula
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Bok Choy* (Field Stone Farm)
• Braising/Stir-Fry Greens Mix
• Broccoli
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Celeriac
• Delicata Squash
• Garlic
• Ginger, Baby (LRF), Frozen
• Leeks (Field Stone)
• Napa Cabbage*
• Onions, Red & Yellow
• Pea Shoots (Field Stone)
• Popcorn
• Potatoes
• Pumpkin (Field Stone)
• Radishes (Field Stone)
• Salad Mix*
• Salad Turnips (Field Stone)
• Spinach (Field Stone)
• Sweet Potatoes
• Tatsoi (Field Stone)
• Tokyo Bekana* (Field Stone)
• Tomatoes, Slicing  (ripened off vine)
• Green Tomatoes
• Winter Squash – Acorn, Buttercup, kabocha & Butternut (Field Stone); Red Kuri (Pebble Brook)

Herbs & Edible Flowers

Photo by Rose Wall

• Cilantro (both)
• Dill (Field Stone)
• Parsley

Meats   

Goat*
• Goat Loin & Rib Chops*
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks*

Pork
• Bacon
• Beer Brats
• Breakfast Sausage, bulk
• Chorizo
• Country Style Ribs
• Cutlets
• Ground Pork
• Ham Steaks
• Italian Sausage, bulk
• Jowl
• Kielbasa
• Pork Chops, Rib & Sirloin
• Pork Butt Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Italian Sausage links, hot
• Beef Bratwurst
• Delmonico Steaks
• Beef Roasts
• Beef Short Ribs
• Ground Beef

 

Pantry & Prepared Foods 

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Chimichurri Sauce
• Curried Green Tomato Pickles
• Dilly Beans
• Jardinara pickles
• Pesto, Basil, Rocket Sauce/Arugula & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Corn Chowder, Creamy Spinach, Broccoli-Potato & Roasted Tomato
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers

 

 

 

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm 
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Salad Mix

• Bok Choy

• Tokyo Bekana

• Napa Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

 

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on At the Farmstand: Oct 25-31

#RootedinVermont

October 18, 2018 – 9:15 am

It is fall and while I love root vegetables all year round, the colder temps make them both more appealing to cook, and of course they are seasonally appropriate as they will last.  Just a little appreciation here for the roots — by us and the pigs too.

Colorful Beets and potatoes freshly washed!

 

The pigs do love their roots — beets are truly a favorite, but they love others too.  Including carrots — see here (and don’t tell them that we stole the carrot roots for the humans and just gave them the greens).    Missing a photo of it, but the sows have been on a major eating hunt for quack grass roots as well — quite welcome, though it does leave a mess behind.  See for yourself when you visit the farmstand, as the two sows that just weaned their piglets are digging it up in the field by the farmstand parking.

Oh, how they love carrot greens (and roots too), click to watch the video

 

#Rooted in Vermont celebrates how Vermonters acquire and enjoy local food—from growing or foraging, purchasing directly from a farmer or at the store, hunting or fishing, eating at schools, institutions or restaurants serving local food, finding food from a food shelf, or just by trading with friends and neighbors.  Rooted in Vermont belongs to all Vermonters and is being nurtured by the Vermont Farm to Plate Network.

Join the story, so we are all #RootedinVermont

By Laura | Posted in Stories from the Farm | Tagged , , | Comments Off on #RootedinVermont

Seared Bok Choy with Bacon Vinaigrette – Bittman

October 18, 2018 – 8:04 am

Photo: MarkBittman.com

From Mark Bittman’s How to Cook Everything

Mark says, “You can grill the bok choy instead of searing it if you like.”

1 1/2 to 2 pounds bok choy, parboiled and shocked

6 ounces bacon, finely chopped

3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here.

Salt and freshly ground black pepper

5 tablespoons neutral oil, like grapeseed or corn or lard

Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.

2. Put a large, wide skillet over high heat.  When it’s very hot, add the remaining oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.

3. Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged | Comments Off on Seared Bok Choy with Bacon Vinaigrette – Bittman

At the Farmstand: Oct 18-24

October 18, 2018 – 7:58 am

Seasonal Highlight of the Week!  Hannah’s Radishes & Salad Turnips, oh how we love their crunch and flavor.  Ok, and spinach and potatoes are back.  Hannah’s spinach this week, which is allowing us to push back our harvest a week to let ours grow a bit more, where is that October sun? And last week for beet greens.  We brought in rest of the beets from the field this week, so enjoy the beets & greens! We are also at the end of the broccoli.

 

This week at our Farmstand you can find:

• Eggs (limited)

 

Fresh/Stored Veggies

• Arugula
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Bok Choy* (Field Stone Farm)
• Braising/Stir-Fry Greens Mix
• Broccoli
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Celeriac
• Delicata Squash
• Garlic
• Ginger, Baby (LRF), Frozen
• Leeks (Field Stone)
• Napa Cabbage*
• Onions, Red & Yellow
• Pea Shoots (Field Stone)
• Popcorn
• Potatoes
• Pumpkin (Field Stone)
• Radishes (Field Stone)
• Salad Mix
• Salad Turnips (Field Stone)
• Spinach (Field Stone)
• Sweet Potatoes
• Tatsoi (Field Stone)
• Tokyo Bekana* (Field Stone)
• Tomatoes, Slicing  (ripened off vine)
• Green Tomatoes
• Winter Squash – Buttercup & Butternut (Field Stone); Red Kuri (Pebble Brook)

Herbs & Edible Flowers

Photo by Rose Wall

• Cilantro (both)
• Dill (Field Stone)
• Parsley
• Summer Savory

Meats   

Goat*
• Goat Loin & Rib Chops*
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks

Pork
• Bacon
• Beer Brats
• Breakfast Sausage, bulk
• Chorizo
• Country Style Ribs
• Cutlets
• Ground Pork
• Ham Steaks
• Italian Sausage, bulk
• Jowl
• Kielbasa
• Pork Chops, Rib & Sirloin
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Italian Sausage links, hot
• Beef Bratwurst
• Delmonico Steaks
• Strip Steaks
• Beef Roasts
• Beef Short Ribs
• Ground Beef

 

Pantry & Prepared Foods 

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Curried Green Tomato Pickles
• Dilly Beans
• Jardinara pickles
• Pesto, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Corn Chowder, Creamy Spinach, Broccoli-Potato
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers

 

 

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm 
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Bok Choy

• Tokyo Bekana

• Napa Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

 

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on At the Farmstand: Oct 18-24

Fall Colors

October 11, 2018 – 11:11 am

In nearly every season (ok perhaps not mud season), we can delight in the vibrancy of colors around the farm, but fall is special.

The greens, yellows, oranges and reds of the fall foliage highlight those same colors in our fields and farmstand.  We are supposed to eat a rainbow, right.

Here are some fall colors from our farm to you!

 

May you all enjoy the colors coming from Vermont’s beautiful woods and farms!

By Laura | Posted in Stories from the Farm | Tagged , | Comments Off on Fall Colors

At the Farmstand: Oct 10-17

October 11, 2018 – 10:40 am

Goodbye Tomatoes, Hello Squash!  Ok, there are still some fresh tomatoes, last ones though, fitting for this week that had hot summer temps and is forecast to drop to be quite cold this weekend.  Weather, like the farmstand, has it all!   Wonderful greens for salads or sauteing, and some new cuts of meat including Beef Stew meat, short ribs & pork cutlets.  Happy cooking!

 

 

This week at our Farmstand you can find:

• Eggs (limited)

 

Fresh/Stored Veggies

• Arugula
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Bok Choy* (Field Stone Farm)
• Braising/Stir-Fry Greens Mix
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Celeriac
• Chard
• Delicata Squash
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale
• Leeks (Field Stone)
• Napa Cabbage*
• Onions, Red & Yellow
• Popcorn
• Pumpkin (Field Stone)
• Radishes (Field Stone)
• Red Komutsuna (Field Stone)
• Salad Mix
• Tatsoi (Field Stone)
• Tokyo Bekana (Field Stone)
• Tomatoes, Slicing  (Last week)
• Green Tomatoes
• Winter Squash – Buttercup & Butternut (Field Stone)

Herbs & Edible Flowers

Photo by Rose Wall

• Cilantro
• Parsley
• Summer Savory

Meats   

Goat*
• Goat Loin & Rib Chops*
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks

Pork
• Bacon
• Beer Brats
• Breakfast Sausage, bulk
• Chorizo
• Country Style Ribs
• Cutlets
• Ground Pork
• Ham Steaks & Roasts
• Italian Sausage, bulk
• Jowl
• Kielbasa
• Pork Chops, Rib & Sirloin
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Italian Sausage links, hot
• Beef Bratwurst
• Delmonico Steaks
• Strip Steaks
• Beef Roasts
• Beef Short Ribs
• Ground Beef
• Stew Meat

 

Pantry & Prepared Foods 

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Curried Green Tomato Pickles
• Dilly Beans
• Pesto, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Corn Chowder, Creamy Spinach, Broccoli-Potato
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers

 

 

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm 
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Bok Choy

• Napa Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

 

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on At the Farmstand: Oct 10-17

Green Tomato Cake

October 11, 2018 – 9:28 am

This recipe came from the Farley’s and it is not only a great use of lots of green tomatoes, but a delicious spice cake/bread.  So delicious that another member, Becca, of Two Potters made at least 5 one year for the Studio Tour open house, which is this weekend, you could always bring some green tomato cake to your favorite artisan.  You can also chop and freeze green tomatoes for use later in the year!

  • 4 Cups finely chopped green tomatoes

    Green Tomatoes

    Green Tomatoes

  • 1 T salt
  • ½ Cup butter
  • 1.5 -2 Cups sugar
  • 2 eggs
  • 2 Cups all purpose flour
  • 1 t cinnamon
  • 1 t nutmeg
  • 1 t baking soda
  • ¼ t salt
  • ½ Cup raisins (optional)
  • ½ Cup chopped walnuts (optional)

Wash and dice tomatoes, sprinkle with 1 T salt. Let stand for 10 minutes. Place in a colander and rinse with cold water. Drain for at least 30 minutes. Cream butter and sugar. Beat in the egg until creamy. Sift dry ingredients and add raisins and nuts. Add to creamed mixture. Dough will be stiff. Mix well. Add drained tomatoes and mix well. Bake.
Pour into 24 cupcake holders in muffin tin, bake at 400° F for about 20 minutes.
Pour into 2 larger or 3 smaller greased and floured loaf tins. Bake at 350° for about 45 minutes.
Pour into greased and floured 9 x 13 pan. Bake at 350° for 35-45 minutes. Cake is done when a toothpick comes out clean.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged | Comments Off on Green Tomato Cake

Busy Fall Days

October 2, 2018 – 12:14 pm

Ah, it is good to welcome October, even with some chilly rain.  As much as I LOVE September weather, the September workload always exceeds available hours and leaves this set of farmers weary, behind, and questioning why we do this.

And this rain is SO needed, by the land and it gives our team that has spent loads of hours in the fields a good reason to catch up on some inside demands.

We haven’t done the tally of pounds harvested, but safe to say it is taking its toll, while also giving us deep satisfaction and certainly the feeling of food security.  And there are still more beets, carrots and sprouts in the field.

That’s the overwhelming piece, but amidst that there is a lot of beauty and satisfaction.  Here are a few photos of the achievements and joy we’ve experienced the past few weeks as we pack away healthy, delicious food for all of you. (Finishing with a joy video of piglets on pasture)

 

 

 

 

 

By Laura | Posted in Stories from the Farm | Tagged , | Comments Off on Busy Fall Days

At the Farmstand: Oct 2 -8

October 2, 2018 – 11:10 am

Welcome to October & Fall Treats!  The first batch of sweet potatoes are nicely cured and ready to be enjoyed along with Delicata squash.  And while the cool, wet weather might not please everyone, our salad greens are thrilled.  Enjoy abundant salad greens with radishes and other great greens from Field Stone Farm.

 

 

This week at our Farmstand you can find:

• Eggs

 

Fresh/Stored Veggies

• Arugula
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Bok Choy* (Field Stone Farm)
• Braising/Stir-Fry Greens Mix
• Broccoli*
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Chard
• Garlic, Fresh
• Ginger, Baby (LRF), Frozen
• Kale
• Baby Leeks
• Napa Cabbage*
• Onions, Red & Yellow
• Popcorn
• Radishes (Field Stone)
• Red Komutsuna (Field Stone)
• Salad Mix!
• Tatsoi (Field Stone)
• Tokyo Bekana (Field Stone)
• Tomatoes, Slicing  (one of last weeks)
• Green Tomatoes

Herbs & Edible Flowers

Photo by Rose Wall

• Cilantro
• Parsley
• Summer Savory

Meats   

Goat*
• Goat Loin & Rib Chops*
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks

Pork
• Bacon
• Beer Brats
• Chorizo
• Country Style Ribs
• Ham Steaks & Roasts
• Italian Sausage, bulk
• Jowl
• Kielbasa
• Pork Chops
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Italian Sausage links, hot
• Beef Bratwurst
• Delmonico Steaks
• Beef Roasts
• Beef Short Ribs
• Ground Beef

 

Pantry & Prepared Foods 

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Curried Green Tomato Pickles
• Dilly Beans
• Pesto, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Corn Chowder, Creamy Spinach, Broccoli-Potato
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers

 

 

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm (Plain tomato, Basil Pesto, Pea Pesto, Beet Feta)
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Bok Choy

• Broccoli

• Napa Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

 

By Laura | Posted in Available at our Farm Stand | Tagged , , | Comments Off on At the Farmstand: Oct 2 -8

At the Farmstand: September 28- Oct 2

September 27, 2018 – 2:56 pm

Highlights of the week:  Greenfield Highland Beef is back with ground, Short ribs, steaks, roasts & more and just about the end of the tomatoes, but lots of other yummy veggies!  Plus Radishes, and great greens from Field Stone Farm, including radishes, bok choy & the gorgeous Red Komutsuna, a spinach-mustard hybrid!

 

 

This week at our Farmstand you can find:

• Eggs

 

Fresh/Stored Veggies

• Arugula
• Beets: Red, Chioggia & Golden
• Black Currants, frozen
• Bok Choy (Field Stone Farm)
• Braising/Stir-Fry Greens Mix
• Broccoli*
• Brussels Sprouts
• Cabbage, Green & Red
• Carrots
• Chard
• Garlic, Fresh
• Ginger, Baby (LRF), Frozen
• Kale
• Napa Cabbage*
• Onions, Fresh
• Pea Greens (Field Stone Farm)
• Peppers, Sweet -Red, Purple & Green (last ones)
• Peppers, Medium & Hot (last ones)
• Popcorn
• Radishes (Field Stone)
• Red Komutsuna (Field Stone)
• Salad Mix
• Scallions (Field Stone)
• Tatsoi (Field Stone)
• Tokyo Bekana (Field Stone)
• Tomatoes, Slicing  (one of last weeks)
• Green Tomatoes

Herbs & Edible Flowers

Photo by Rose Wall

• Cilantro
• Parsley
• Summer Savory

Meats   

Goat*
• Goat Loin & Rib Chops*
• Leg of Goat Roasts*
• Goat Ribs/Rack*
• Shoulder Roast, Goat*
• Goat Shanks

Pork
• Bacon
• Beer Brats
• Chorizo
• Country Style Ribs
• Ham Steaks & Roasts
• Italian Sausage, bulk
• Jowl
• Kielbasa
• Pork Chops
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Turkey, Whole

• Bones, Pork & Goat
• Offal & Odd Bits – Trotters, hearts, liver, kidneys, necks, Pig Heads, etc.

Greenfield Highland Beef
• Italian Sausage links, hot
• Beef Bratwurst
• Delmonico Steaks
• Beef Roasts
• Beef Short Ribs
• Ground Beef

 

Pantry & Prepared Foods 

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock
• Curried Green Tomato Pickles
• Dilly Beans
• Pesto, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Soup: Corn Chowder, Creamy Spinach, Broccoli-Potato
• Canned Tomatillos
• Tomatillo Sauce
• Canned Tomatoes
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers

 

 

From our Farm Friends    Brookfield bees maple syrup 3

• Farmstead Pizza from Field Stone Farm (Plain tomato, Basil Pesto, Pea Pesto, Beet Feta)
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

All of the above is available for members and retail shoppers, but we also offer some specials for our members.  To learn more about our flexible, free Choice Farm Share memberships, see the details on our website.

• Broccoli

• Napa Cabbage

• All Goat Cuts

Farm Stand (Fully Stocked) & Open Farm Hours: Thursdays 3:30 – 6:30pm
Self-Serve Farmstand: Every Day 7am-7pm
Call us with any questions 802-505-9840

 

By Laura | Posted in Available at our Farm Stand | Tagged , | Comments Off on At the Farmstand: September 28- Oct 2