At the Farmstand: March 8-14

March 8, 2018 – 11:18 am

March snows are here, we’ll enjoy them while we can. Our new freezer is operational, ready for its “soft opening” while we still figure out best display options. But lots more on offer now due to more space, including chicken parts! And a fresh batch of Field Stone Farm pizzas. Spinach this week, but looks like we should have a nice salad mix next week.

This week at our Farmstand you can find:

• Eggs, plentiful!*

Fresh/Stored Veggies & Herbs

• Beets
• Black Currants, frozen
• Broccoli, Frozen (large bags)
• Cabbage (last ones)
• Carrots
• Chard, frozen (large bags)
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Shallots
• Spinach
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash:Butternut & Blue Hubbard

Meats

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

Pork
• Bacon
• Beer Brats
• Country Style Ribs
• Fat, Pork Leaf
• Fat, Pork Back
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Jowl*
• Maple Breakfast Sausage
• Pork Roasts
• Shanks/Hocks (not smoked)

Poultry
• Chicken, Roasting
• Chicken Breast, boneless
• Chicken Legs & Thighs
• Chicken Thighs
• Chicken Drumsticks
• Turkey, Whole

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

Greenfield Highland Beef
• Ground Beef
• Italian Sausage links, hot & sweet
• Eye of the Round & Top Round Steak
• Top Round & Eye of Round Roasts

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bloody Mary Mix
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale, Argula, Basil & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Spinach-Broccoli and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm – several flavors
• 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.

• Pork Jowl

• Shoulder or Leg of Goat Roasts

• Goat Ribs/Rack

• Eggs

By Laura | Posted in Available at our Farm Stand | Comments Off

Our Farm in Film: The whys and hows

February 21, 2018 – 7:34 pm

Green Mountain Girls Farm: Short Documentary from Pete & TJ Productions on Vimeo.

This short film about the farm is certainly our favorite (and most useful) student project. Peter VanderWilden, a UVM student focused on both documentary film as well as environmental studies approached us last fall about a collaboration that would result in a short documentary about our farm for his Service Learning Film class. He wanted to help us communicate what is special about our farm and why we do what we do.

Peter, who has spent some summers farming as well, (Thanks Maple Wind Farm) did a fantastic job capturing the essence of how and why we farm the way we do. We hope you enjoy this little tour through the farm. And of course, huge thanks to the Farley family for making themselves available for some filming, touring and an interview. And we have great appreciation for the Service Learning approach at UVM. The whole class did documentaries about Vermont’s farms and food systems (check out the summary).

Get some popcorn (farm fresh of course), sit back (for 6 minutes) and enjoy!

By Laura | Posted in In the News, Stories from the Farm | Tagged agritourism, soil health, tourism | Comments Off

At the Farmstand: Feb 22-28

February 21, 2018 – 7:04 pm

While this crazy warm weather has the snow lovers saddened, and some of us even more worried about how climate change is already impacting us, the plants in the hoophouse are thrilled with the sun! So, there is some spinach and salad mix this week (Yeah!) and we can start to sense the days when greens will be plentiful again. But eggs & roots veggies are plentiful and we have uncovered frozen tomatoes!

This week at our Farmstand you can find:

• Eggs, plentiful!

Fresh/Stored Veggies & Herbs

• Beets
• Broccoli, Frozen (large bags)
• Cabbage, Red & Green
• Carrots
• Chard, frozen (large bags)
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Salad Mix (limited)
• Shallots
• Spinach (limited)
• Sweet Potatoes
• Tomatoes, Frozen
• Winter Squash:Butternut & Blue Hubbard

Meats

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

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Italian Sausage, bulk
• Maple Breakfast Sausage
• Pork Chops
• Pork Roasts

Poultry
• Chicken, Roasting
• Turkey, Whole

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

Greenfield Highland Beef
• Beef Bratwurst
• Ground Beef
• Italian Sausage links
• Eye of the Round Steak
• Top Round & Eye of Round Roasts
• Rib & NY Strip Steaks
• Delmonico Steak

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bloody Mary Mix
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Shoulder or Leg of Goat Roasts

• Goat Shanks

• Goat Ribs/Rack

By Laura | Posted in Available at our Farm Stand | Comments Off

Joining Forces

February 20, 2018 – 6:35 pm

Field Stone Farm and Green Mountain Girls Farm are teaming up in new ways to better provide for our community. Having enjoyed years of working together and friendship, we are deepening our collaboration in an effort to strengthen our local food economy while creatively challenging the threat of small farm viability. Synergy in our practices bring us together. We share interest in soil microbiomes and the belief that healthy plants not only resist pests and diseases but also promote human health.

Beyond the fresh deliciousness and nutrient density resulting from our remineralized soils, and the intangible benefits of eating with a sustainitarian and humaneitarian footprint, our intent is that farm shoppers and farmshare members enjoy and get to know our farms. By doing so you become closer to regenerative agriculture efforts as well as our farms’ humble attempts to mix ancient ways and leading edge approaches to positively impact our society’s biggest challenges. Our techniques purposefully assemble carbon in the soil. If all food was grown this way climate change would be reversed. Beyond that we work hard to limit or avoid nutrient run-off supporting a clean watershed, we hire local talent. Some say food from local, regenerative farms is more expensive. Is it?

Bridging our Farms so you have More Variety & Flexibility
Until now we have shared staff, ideas and equipment but in the marketplace our collaboration was limited to Field Stone Farm’s pizzas and a few vegetables available via the farmstand at Green Mountain Girls Farm. With the dual challenges of farm viability and crushing pace of contemporary lives on our mind we are synchronizing our farm strengths and, where possible, selling our products together. Ultimately this means more access to great local produce from more locations at more times!

You can:

Shop at our Farmstand, which is open EVERY DAY of the year for our products, Field Stone Farm’s produce and pizzas, Brookfield Bees sweets and more!
Shop at the Northfield Farmers Market Tuesdays 3-6 pm. We will be together at the market, ensuring all of our great Northfield organic vegetables and meats are available every week. Starting May 15th.
Shop at the Montpelier Farmers Market, Saturdays 9-1, for all of Field Stone Farm’s great produce.
Take advantage of a delivery! Place an order for any mix of Green Mountain Girls & Field Stone’s products and we’ll deliver to Montpelier, Brookfield or Randolph this summer for a small fee. Contact us for more details.

Be a regular (we love you guys!) Anchor or occasional shopper at any of these venues OR get the best deal as a Member!

Enjoy splendid tastes and stimulating ideas as well as great recipes and ideas discussed in our e-news and social media. Build community and help us grow the positive footprint of regenerative agriculture by exchanging ideas with us directly at the farmers markets and our farmstand and special events. Let us know if we can answer questions you have about joining one of our farmshare programs. Dive in with commitment and nourish yourselves while investing in small family farms.

Membership – What are the options?

Field Stone Farm – Market Share. Get a 10% bonus. $330 worth of product for $300. Can be used at Montpelier or Northfield markets or Green Mountain Girls Farmstand.
Free Choice Farm Shares at Green Mountain Girls Farm – Free Choice & Flexible. Shop at the farm or Northfield Market. The more you shop the bigger the discount, starting at $100/month of any farm food. Three Farm Share levels offer a 10, 15 or 20% discount on all of our produce, meats and prepared foods as well as products from Field Stone Farm, Greenfield Highland Beef and others.
Field Stone Farm Summer CSA Shares – 19 weeks of a Salad Share or full produce share grown, harvested & packed for you each week by Farmer Hannah.

Join a community of people bringing our forks and food dollars together to change the food system.

Thanks to Ben Deflorio Photograph & VT Agency of Agriculture for some of the GMG photos

By Laura | Posted in In the News | Tagged collaboration, Field Stone Farm, northfield, partnership | Comments Off

At the Farmstand: Feb 15-21

February 15, 2018 – 10:37 am

The days are getting longer and it is evident in the Hoophouses. There will be some spinach this week (Yeah!) and we can start to sense the days when greens will be plentiful again. Until then eggs & roots veggies are plentiful and there is the last of the winter squash and we are headed to freezer storage on Friday and will update the list, but hope to have some frozen tomatoes and more.

This week at our Farmstand you can find:

• Eggs, plentiful!

Fresh/Stored Veggies & Herbs

• Beets
• Broccoli, Frozen (large bags)
• Cabbage, Red & Green
• Carrots
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Shallots
• Spinach (Members Only)
• Sweet Potatoes
• Winter Squash:Butternut & Blue Hubbard

Meats

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

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

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

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bloody Mary Mix
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomatillo Sauce
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Spinach

• Shoulder or Leg of Goat Roasts

• Goat Shanks

• Goat Ribs/Rack

By Laura | Posted in Available at our Farm Stand | Comments Off

Chicken Tomatillo Soup

February 15, 2018 – 8:12 am

We have been so enjoying cooking with our canned tomatillos, including the tomatillo sauce that already has some onions and garlic in it, that we flashed back on this soup, which we haven’t made in ages.

Recipe adapted from A Communal Table.com

Author noted, “This soup makes a great change from the usual tomato based chicken soups I make”

Ingredients

6 cups chicken stock

3 cups cooked and shredded chicken

1-2 cups tomatillo puree or tomatillo sauce

Photo from A Communal Table.com

1/4 cup roasted chiles (roasted anaheims are perfect (frozen in this season), but anything will do and could use a mix of spices if needed)

1 onion, chopped

3 cloves garlic, minced

1 tsp. minced jalapeno (fresh, frozen or pickled)

1 cup corn or other chopped veg

juice of 1 lime

1 tsp. chile powder

1 tsp. ground cumin

1 Tbsp. oil or fat (If you roast or stew the chicken first there will be lovcely chicken fat you can use)

Avocado and cilantro for garnish, if so inclined

Instructions

In a large soup pot heat the oil or fat over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Saute the onion and garlic for about 5 minutes or until the onion is soft. Add the chile powder and the cumin. Stir. If using tomatillo sauce with onion & garlic already in, you can heat a smaller amount of oil and go straight to spices or still add more onions & garlic, it never hurts.

Add the chicken stock, tomatillos, chiles and jalapeno. (can also substitute pepperoncini in winter) Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes. Add the corn and other veggies and stir – cook for about 2 – 3 more minutes. If a small batch you can put some chicken chicken in each soup bowl and ladle brother over or just stir the chicken into broth. Ladle soup over chicken and garnish with whatever is available!

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged chicken, soup, stock, tomatillos | Comments Off

Ode to the Beet

January 31, 2018 – 11:58 am

We often sing praises of our beets and certainly believe they are deserving of their own ode. Which is saying a lot as beets are the only vegetable I (Laura) had a negative run-in with as a child. Long story, but suffice to say went to bed with them in my mouth and I didn’t eat them again until I was near 40.

But the color, taste, flexibility are so fantastic. From roasted to pink pancakes, in any meal of the day, how can you go wrong. We’ve been eating a lot of beets lately, so grateful for the ability to store them well into this cold, long Vermont winter. As we launch into February, which seems it should be beets month, red and all, why not an Ode to the Beet. Thanks to Swarn Gill, a Canadian atmospheric scientist, (and the internet) for bringing it to us.

Ode to the Beet

Let this poem sing the praise of the beet,

A finer vegetable you will not meet,

Not bland, not mushy, but delicate treat,

Displaying the best of savory and sweet.

The ways to make it are vast and wide,

Pickled, steamed, stewed and deep fried,

Its color is bright, a fun purplish-red,

So I don’t recommend eating beets in bed,

Though, I’m not Keats, nor Shelley or Byron,

I can tell you beets are a good source of iron.

To find lovers of beets just go to Ukraine,

Did you know that beets are good for the brain?

By increasing blood flow and rates of decay,

Things like dementia will long stay away.

And research shows, yes science, not rumor,

Stuff found in beets slows the growth of a tumor,

It’s got folates, fiber, phosphorous, magnesium,

Full of Vitamin C, B6, a great source of potassium,

And if the beetroot just isn’t your scene,

Then I ask you to turn your gaze to the greens,

If you thought they were trash, I’ve got a surprise,

Their delicious soup and great for your eyes,

If a good accompaniment is something you seek,

Try a fellow overlooked flavorful leek,

So get you some beets wherever they’re servin’,

At least so you can pee some reddish urine.

– Swarn Gill

We complement the poem with our images of how we love to eat beets! (See full slideshow on our website)

: Ok they weren’t frosted carefully, but how ’bout that natural color!

: Roasted Beet, Butternut Squash, Onion & Garlic on a skewer!

: Beet/Carrot Latkes

: Beet Carrot Slaw – photo from Edible Finger Lakes

By Laura | Posted in Stories from the Farm | Tagged beets, poetry | Comments Off

Schwarma Goat

January 31, 2018 – 11:18 am

One of our favorites from Weinstein & Scarbrough’s cookboook, Goat (so clear)! It meets some of the criteria we love — easy, simple and delicious. We do some simple adaptations as we aren’t purists…but love the spice on this, tasty but not too hot. And we have found you can skip and/or sub a spice ingredient as needed and it is still tasty.

Ingredients

1 leg of goat, spicing volume is for about 4 lbs
6 cloves garlic mashed or minced
2 T Fat of choice (poultry or lard for us, but olive oil works)
2 t salt (make sure non-iodized)
1.5 t ground mace
1.5 t ground cardamom
1.5 t mild or smoked paprika
1 t ground cinnamon
1 t ground cumin
.5 t ground hot pepper (cayenne, ancho or other)

Directions

Let leg of goat come to room temperature. Mix herbs, mashed garlic & fat of your choice in a small bowl and then smear it all over the leg of goat and put meat in a heavy roasting pan. (can smear leg at any point during time coming to room temp)

Preheat oven to 350 or just under if using convection. Roast leg of goat at least until meat thermometer registers 160 in thickest part, about 1.5-2 hours. At that point you will be able to slice it. Or you can keep roasting it until the meat is falling off the bone (another 1-2 hours), coming apart into chunks and shreds. If going for the falling of the bone timing, I often turn down the temp a little bit and just keep an eye that your spread is keeping it moist.

Regardless, let it sit for at least 10 minutes after coming out of the oven before slicing or pulling apart. Mark & Bruce offer some nice tips on how to slice it somewhat elegantly, if you are going for that approach, with the best advice being, “If someone makes a comment, seek new friends. Or a marriage counselor.”

We have served it sliced with other veggies, with rice and as a fun taco filing (often as the leftovers).

Once you have finished enjoying the meat, the bone makes a wonderful stock with all of the spices. We love it both as a tasty bone broth and as a background for flavorful soup.

By Laura | Posted in Eating from the Farm: Cooking Ideas | Tagged goat | Comments Off

At the Farmstand: Feb 1-7

January 31, 2018 – 10:49 am

Welcome to February! May it bring more sun & snow and longer days(that is at least a guarantee!).

This week at our Farmstand you can find:

• Eggs*, plentiful!

Fresh/Stored Veggies & Herbs

• Beets:Red, Golden & Chioggia
• Broccoli, Frozen
• Cabbage, Red & Green
• Carrots
• Garlic
• Ginger, Baby (LRF), Frozen
• Kale, Frozen
• Onions
• Popcorn
• Potatoes
• Pumpkin
• Shallots
• Sweet Potatoes
• Winter Squash:Butternut, Red Kuri, Blue Hubbard

Meats

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

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

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

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bloody Mary Mix
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

By Laura | Posted in Available at our Farm Stand | Comments Off

At the Farmstand: January 25-31

January 24, 2018 – 2:51 pm

Beets all colors

‘Tis the season for colorful root veggies and treats that have been canned and frozen and the farmstand is abundant with them!

This week at our Farmstand you can find:

• Eggs*, plentiful!

Fresh/Stored Veggies & Herbs

Meats

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

Pork
• Bacon
• Beer Brats
• Fat, Pork Leaf
• Fat, Pork Back
• Ground Pork
• Ham Roasts & Steaks
• Maple Breakfast Sausage
• Pork Chops

Poultry
• Chicken, Roasting
• Turkey, Whole

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

Pantry & Prepared Foods

• Applesauce – Maple Cinnamon & Pure
• Bone Broth/stock – Chicken, Roast Turkey, Mulit-Species
• Chimichurri Sauce – Sage, Mint & Regular
• Curried Green Tomato Pickles
• Dilly Beans
• Lard, Leaf & Regular
• Lemon Pickles
• Marinara Sauce
• Mojo Verde Sauce
• Pepperoncini
• Pesto, Kale & Spicy
• Roasted Pepper Sauce
• Heirloom Tomato Salsas
• Salsa Verde
• Soup: Creamy Spinach and Tomato & Roasted Veggies(V)
• Canned Tomatillos
• Tomolives (pickled green cherry tomatoes)
• Dried Hot Peppers
• Dried Tomatoes

From our Farm Friends

• Farmstead Pizza from Field Stone Farm: Many flavors
• Blueberries, Frozen from Spotted Dog Farm
• Cider Syrup
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees

This Week’s Member Special

• Eggs

• Shoulder or Leg of Goat Roasts

• Goat Shanks

By Laura | Posted in Available at our Farm Stand | Comments Off

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Ode to the Beet

Fresh/Stored Veggies & Herbs

Meats

Pantry & Prepared Foods

From our Farm Friends

This Week’s Member Special

Fresh/Stored Veggies & Herbs

Meats

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From our Farm Friends

This Week’s Member Special

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