Oh Christmas Tree!

It’s that time of year again! The market is buzzin’ with holiday cheer! Our garden center has transformed into a winter wonderland.  From wreaths to garlands and fresh Vermont Christmas trees, we have everything you need. Add a hot chocolate and cookie from the deli and you’re good to go.











We want to make sure you’re prepared to pick out your perfect tree, so here is a list of things you should have in mind when choose your Christmas tree.

The Height:

Did you measure how much room you have from floor to ceiling? You want to make sure you leave enough room for any tree topper that you use for a decoration.

The Freshness:

Make sure you always take the time to look at the freshness of the tree. A good way to test it out is to pull a branch towards you. If only a few needles come off, then the tree should be good to go! Make sure the needles are nice and crisp and keep your eyes open for any discoloration, signs of dryness or loss of needles.

Bring It Home:

Once you find the perfect tree, it’s time to take it home. We can’t stress enough the importance of preparing the base of the tree. Preparing the base of the tree makes sure it is able to absorb water quickly and correctly. It’s a pretty simple to do! With a small handsaw, cut a ½ -1 inch off the bottom of the tree. Tada! Make sure you have your tree stand ready and securely fit the tree into it. Once you have the tree upright and secure, add a good amount fresh water to the stand.

Tree Care:

Make sure your tree gets lots of fresh water, especially in the first few hours. You’ll need to add water every day to make sure it stays well hydrated. A well hydrated tree = a safer, less combustible tree. It might be a good idea to check for any sap leaks just in case it starts to drip on the floor. The last thing you want to do is open sticky presents on Christmas morning.

Decorating Time:

Now comes the best part…decorating! This part is all up to you! Some folks like to go with classic white lights and garland or brightly colored lights with fun, handmade ornaments.

How ‘Bout Them Apples?

Lord knows everyone knows its apple season! We get over 20 varieties of apples—all from our local farm partners! We use two terrific orchards for most of our apples–Scott Farm in Dummerston down in the southern part of Vermont, Moores Orchard up in Pomfret and Champlain Orchard in Shoreham.

The crop for most part is pretty good this year—but there have been some issues on some varieties with the rain we’ve had this fall.

Our top seller?? The prolific HONEYCRISP apple! Honeycrisps were developed at the Horicultural Research Center at the University of Minnesota back in the 60’s. Most reports have the Honeycrisp as a hybrid of the local favorite Macoun and the Honeygold apple, not found around these parts.

The folks in Minnesota really nailed it. Every year there is more clamoring over whether “the Honeycrisps have arrived” than any other apple I can ever remember. And no wonder…it’s like the miracle apple with all things wrapped in one: more sweet than tart but still tart enough to satisfy even the most fussy apple connoisseurs; very, very juicy—sometimes you gotta stand over the sink to eat them; and finally they are nice and crisp too with a thinner skin that allows a nice a pop with that first bite.

The Macoun—found all over the northeast—is probably the second hottest selling apple we carry every fall. It’s the cousin of the Macintosh with a much sweeter finish, plus it’s got drier mouth feel than the typically tart Mac. It’s one of the best all around eating apples: crisp, juicy and sweetly tart. (It’s been a tough Macoun year—so the crop is a bit variable in our area this year…)

But check out all these other varieties that will be coming in or are here now from our local farmers!

-Cox Orange Pippen
-Sheeps Nose
-Northern Spy

New Sandwich Alert!

We’re changing things up, but don’t worry, not too much.
























We updated our sandwich menu board to help our customers easily navigate their delicious choices and added 5 new sandwiches. We also, unfortunately, said goodbye to the #23 Michelle’s Border Crossing and the #18 Sunglasses at night, but we think you’re going to be pretty happy with the new kids on the block. Check ’em out:

#9 Bernie’s Lunch Break
While not (yet) endorsed by Bernie Sanders, this is a sandwich for the people. Vermont smoked turkey, apples, Vermont cheddar, and Honeycup mustard on grilled wheat bread. $7.99
#24 VT Ham & Cheese
Because we needed a good ham sandwich on the menu! Vermont smoked ham, Swiss, hot pepper relish, and mayo on wheat bread. $7.99
#42 Fred’s Kickin’ Chicken
We wanted to spice up our menu a bit. Grilled chicken breast, pickled jalapeno, onion, Monterey Jack cheese, Frank’s hot sauce, mayo, and lettuce on a plain wrap. $7.99
#45 Phil’s Smokehouse BLT
Who doesn’t love a classic BLT? Now you can “Club It” by adding turkey or ham. Lettuce, tomato, mayo, and Green Mountain Smokehouse bacon, on toasted wheat bread. $7.99
#17 The Veggie Philly
Calling all veg-heads! This one will knock your socks off. Baked Vermont tofu, grilled peppers & onions, roasted mushrooms, mozzarella, provolone, and pesto mayo on a deli roll. $8.99

The CHaD Hero

We’ve partnered with The Children’s Hospital at Dartmouth to create the Harvest for Heroes, a fundraiser for the CHaD Hero Race on Sunday October 14th. We’ve had many Farmers’ kids benefit from the amazing work done at CHaD, from major surgeries to wellness checks, we’re so lucky to live and work in this community. So we invite you to help us raise $5,000 to help CHaD continue the amazing work they do. Farmers’ pledges to match up to $1,000!














How To Help:

Want to Be Part of the Fun?

Join Us on the Green on October 14, 2018! Throw your superhero costume on and sign up to be a part of Liam’s Team Awesome. Visit our Team Page to sign up.

There are plenty of activities to choose from:

  • 5K run
  • 1 Mile Fun Run
  • 5K walk
  • 5 and 7 mile wooded hikes
  • 25 or 50 mile bike ride

There is something for everyone!

Why CHaD Matters

100% of CHaD HERO proceeds are used to help CHaD kids with critical services such as support when they are in pediatric intensive care and management of chronic illnesses, as well as patient and family support services so important to the well-being of kids and their futures.

Your support helps kids get back to the business of being kids! To learn more about the impact your CHaD HERO participation and fundraising can have for CHaD kids. click here.

Grafton Village Cheese

Located in southern Vermont, Grafton Village cheese makes delicious cheddar and specialty cheeses by hand, using raw milk from small family farms. When fall hits, their cheddar flies off our shelves. From creamy grilled cheeses to cheddar and apple pie, there isn’t much we can’t do with their cheese. Plus! Their profits go to help promote Vermont’s rural communities through their parent company the Windham Foundation.













The Grafton Cooperative Cheese Company was founded in 1892 by dairy farmers who gathered together in a cooperative to make their surplus raw milk into cheese. In 1912, a fire destroyed the original factory. Several decades later, the nonprofit Windham Foundation restored the company in the mid-1960s, and a new era for the town was born. Today, quality and taste are the hallmarks of Grafton’s award-winning cheeses.

Learn more about their farm and cheese making process in the video below:

They’ll be here this Saturday from 11am-3pm sampling their delicious cheese. Plus! We’re putting their cheese on sale all month:

  • 15% off their clothbound cheddar
  • All 1lb blocks
    1 year      reg: 12.09   sale: 10.29
    2 year      reg: 12.99   sale:10.99
    smoked   reg: 14.49    sale:12.99


VT 99 Sausage

“A vegetable farmer and a cheese maker meat in the middle…”

Pete’s Greens from Stowe, VT and Jasper Hill Farm from Greensboro, VT have joined forces to create an incredibly delicious line of sausages. Both the vegetable farmer and cheese maker are working together to pasture heritage breed pigs to go along with the seasonal rotation of the vegetable production/hay cropping. Together they are able to utilize land more continuously while building soil instead of depleting it. All of the veggie waste and whey goes directly to the pigs, which provides them a varied diet and help reduce waste. Pretty awesome.

They’ll be here this Saturday at 11am slicing and tasting their meat! Oh, and they’re 15% off this month! No excuse not to try it.
*photo from http://vt99meats.com/

Spring Brook Farm Cheese

About 10 miles south of Farmers’ is one of the best kept secrets around, a working farm that allows urban kids to taste a little country and a lot cheese. Farms For City Kids Foundation at Spring Brook Farm in Reading, VT has been in operation since 1994, bringing groups of children to the farm a week at a time to experience a farming lifestyle such as learning to take care of farm animals, helping with making maple syrup, and teaching kids how to make great cheese.

Check out their cheese on sale this month:

  • Tarentaise  Now $25.29 (was $26.29)
  • Ashbrook  Now $16.99 (was $19.99)
  • Reading  Now $16.99 (was $19.99)






































The farm is open to visitors and the cheese house is designed to allow students and visitors to watch the cheese making process. Most importantly though, the Farm affords young kids the incredible opportunity to study things like economics, chemistry, microbiology, food preservation, health and nutrition in a working farm environment.For more information about Cobb Hill Farm, check out their website and Facebook

Learn more about the farm:

Cobb Hill Cheese

Cobb Hill Cheese has been handcrafting farmstead artisan cheese on their farm in Hartland, Vermont. Every batch of cheese is made from fresh milk every other day. Cedar Mountain Farm’s jersey cows provide a rich milk which imparts a delicious, nutty flavor to the cheese. Vermont cheese at its best and only 11 miles away from the market! Their Ascutney Mountain cheese is on sale through the rest of the month: Now $20.99/lb Was $25.99/lb. Besides making delicious cheese, you can also find their line of frozen yogurts here at the market. Why yes, we are suggesting you treat ‘yo self to a sweet treat tonight. You can thank us later.

Black River Meats

We don’t believe you should have to guess where your food comes from and how it comes to you. Black River Meats, out of Springfield, VT, started with a strong belief in the potential of connecting small farms throughout Vermont and the Northeast with the ready market of discerning, conscientious consumers. Consumers who want quality meat from farms that prioritized the health and well-being of their animals in a way that larger commodity factory farms do not. Their suppliers follow stringent quality standards and protocol, raising their animals with care and without the use of antibiotics or growth hormones. Working closely with these farmers, Black River Meats is able to ensure the consistent quality while not sacrificing our commitment to the well-being of the animals.

We believe in doing business with Black River Meats because it helps our small farmers. Helping smaller farms get their product out into the community helps Vermont and other Northeast farms continue providing quality, sustainable meats. We have built a relationship with them over the past few years and believe in the work that they do. It’s a good feeling when you know where your food is coming from and know that there are good people out there making it possible. To learn more about Black River Meats check out their website and their Instagram.

Local = Love

So what’s up with our Local Food is Love promo? Sure, we sell a ton of local stuff all year–in fact, we’ve received many accolades over the years from our friends at the Vermont Fresh Network.

But we think it’s fun to highlight some of our very loyal farmers, producers, and makers during peak season so that you can better appreciate all the lovin’ and hard work they do–often on small farms or in small basements, small kitchens or small spaces–all over our region, from Massachusetts and Eastern New York to western New Hampshire and all of Vermont.

Local means many things to us: small batch, great ingredients, short channel, caring and LOVE. We LOVE to know where our food is coming from and LOVE to curate that process just for you.

Local means you don’t have to worry about the food chain as much. Local means you are eating great food and building both community and economy locally.

Local food is truly LOVE and we hope you enjoy the celebration and highlights (and some special pricing) of a boat load of local producers all summer long.  Check out our July flyer for more deets.

And here’s a quick couple of videos highlighting two local producers! Check ’em out!