Premium Local Ingredients
These dinners are home grown! Our farmers are also our neighbors, many living within 20 miles. We source as much produce, dairy and meat as we can from local growers. All of our local ingredients are source-identified and delivered direct, by local distributors Windham Farm and Food or Black River Produce.
It's not always cheapest to source this way, but boy can you taste the difference! We think it's worth it and we hope you'll agree. Read more about the local farms and companies we source from below.
The Boyden Farm was founded in 1914 and is run today by Lauri and Mark Boyden. They specialize in raising all-natural beef on a high-grass diet. They strive to produce the highest quality beef and to close the loop in their farming, For example, their certified organic soybeans are sold to Vermont Soy for their tofu production. The okara, which is the part of the soybean not used in tofu, is then fed to our animals, system. And the bedding in the barn is made from the straw of our certified organic soybeans! Visit website.
Cabot is owned by 1,200 Dairy Farm Families throughout New York & New England. We manage four plants in three states, employing over 1,000 people, who make the best dairy products on the planet. Award-winning cheeses made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, NY. The best premium butter churned with care in West Springfield, Massachusetts. And in Cabot, we're also making light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream. Visit website.
Dutton Berry Farm
Dutton Berry farm was started in 1982 by Paul and Wendy Dutton. Today they grow a diversity of choice berries and vegetables on over a hundred acres in the West River Valley in Brookline and Newfane, VT, and sell wholesale as well as retail from three large farm stands. The Duttons are totally committed to growing great produce, often working 12 hours a day, 7 days a week—you gotta’ love your work when you're at it all the time—and they do! The Duttons grow just about everything, but their major crops are strawberries, raspberries, apples, potatoes, sweat corn, and their famous Gillfeather turnips! Visit website.
A Vermont leader, the award-winning, diversified organic Harlow Farm has been in the Harlow family since 1917, and farmed organically by Paul Harlow since 1976. Today, they grow over 200 acres of vegetables on rich Connecticut River soil, as well as raising outstanding beef, pork and poultry, and producing organic eggs! They sell at their stand, winter CSA, in grocery stores and cooperatives in New England and along the East Coast as far south as Florida. Their major crops are lettuce, beets, carrots, sweet corn, potatoes, squash, kale, and cabbage. Visit website.
High Meadows Farm
Westminster West, VT
Owned and operated by Howard and Lisa Prussack, High Meadow Farm was established in 1971--the first certified organic farm in Vermont! Since then, they have taken care of their soil and grown the highest quality organic produce on about 5 acres. Now they focus on growing winter squash, onions, garlic, tomatoes, herbs, potted plants, carrots and turnips. In 2013, they finished a major renovation of their barn, creating a bright and pleasant, four-season "solarium" wash and pack area on the first floor. This renovation helped them to hire one or more year-round employees, while improving their productivity, product shelf-life and food safety standards! Visit website.
Grafton Village Cheese Company
Grafton, VT & Brattleboro, VT
The Grafton Cooperative Cheese Company was founded in 1892 by a group of dairy farmers who banded together to make their surplus milk into cheese. Prior to widespread access to refrigeration, this was a common strategy used in rural communities to turn an abundance of fresh milk into a food that could be more readily stored and transported. A fire destroyed the original plant in 1912, however in the 1960s the nonprofit Windham Foundation restored the company as part of an economic development initiative. In 2008, the Windham Foundation built a new production facility and store in Brattleboro, VT. Grafton Village Cheese Company's award-winning cheese is still made by hand with raw milk from small family farms. Visit website.
Misty Knoll Farms
New Haven, VT
Misty Knoll Farms is a family-owned and operated farm widely acknowledged to raise some of the tastiest poultry in Vermont. Birds are raised on grain free of antibiotics and animal by-products and are free to roam the spacious poultry houses. All poultry is processed on-farm in a custom-built, USDA-certified facility and hand-graded to ensure the highest quality. Misty Knoll Farms is an active member of the Vermont Fresh Network, a state-wide organization dedicated to building innovative partnerships among Vermont farmers, chefs, and consumers to strengthen Vermont’s agriculture. Visit website.
Old Athens Farm
Since 1989, Michael and Rebecca Collins have been dedicated to growing the highest quality produce for local farmers markets and stores. They specialize in early season greenhouse crops (cucumbers and tomatoes), salad mixes, and Asian greens. They are also dedicated to sustainable farming. They heat greenhouses with wood, waste vegetable oil and solar hot water. And they now run all their electric from their 20 kW solar array. Visit website.
Thomas Dairy has been a family affair since 1854. Grandfather Orin Thomas bought his first purebred Holstein in 1901. Upon his death in 1909, his son Orin took over management of the farm, which then had 40 Holsteins. In 1921, Orin started delivering milk in Rutland City and Thomas Dairy was born. Thomas Dairy believes happy cows from small healthy herds produce the creamiest, tastiest milk. All Thomas Dairy milk comes from Vermont farmers who have pledged not to use rbST (recombinant bovine somatotropin; a hormone used to boost milk production). Visit website.
Vermont Bean Crafters
Vermont Bean Crafters started in 2009 at Boardman Hill Farm, with a focus on bean burgers. Growing rapidly, they moved production to the Mad River Food Hub when that facility opened in 2012, continued growing and began to shift focus to wholesale accounts. Grants and loans received in 2015 allowed the company to purchase seed cleaning equipment and serve as a post-harvest processor of beans and grains in the Northeast. In addition to an expanded product line of vegan, GMO-free foods, they now work with farms getting into small-scale bean and grain growing, allowing farms to begin growing these staple crops without the huge upfront investment in post-harvest processing equipment. Vermont Bean Crafters is dedicated to supporting an agricultural system that "more readily builds soil, protects water, and feeds people cholesterol-free nutrient-rich foods in a less energy-intensive way." Visit website.
Vermont Creamery was started in 1984 by Allison Hooper and Bob Reese. Allison had learned the fundamentals of cheesemaking during a summer spent on a family farm in Brittany while a college student. The two long-term business partners met during a dinner celebrating Vermont agricultural products. Bob was organizing the dinner and needed a locally made goat cheese for the signature lamb dish. Allison made some fresh chèvre, Bob delivered it to the chef, the dinner was a hit and a company was born. Now, more than thirty years later, the company has grown to a team of 45, won numerous awards for their cheeses, launched the first demonstration goat dairy farm in the US, and been certified as a B Corp. Visit website.
Jack and Karen Manix took over their family farm in 1973 and since have grown a wide-variety of organic vegetables and built a bustling farm stand on Rt. 5. Today they sell a cornucopia, including over 1200 plants from around the world. The Manixs are committed to hiring locals, and each summer over 30 loyal and good-humored youngsters keep the beautiful plants growing, and help customers in the stand. Jack says he doesn’t grows vegetables for the money (there is none!) but because he and his crew love to farm and feed the community. Visit website.