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. Take 15% off all month long! Clothbound and cheddar bars!

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.

For more information about Grafton Village Cheese, check out their website, Facebook, and Instagram.



Farmers’ Harvest!

Join us this September and October to celebrate all things Fall! Even though every season is pretty amazing in Vermont, Fall is one of our favorites here in Woodstock. Chilly nights, colorful trees, and local apples. Take a look below of all the things happening this September here at Farmers’:






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True North Granola

It’s that time of year again…back to school! While parents celebrate and kids groan, we’ll be here for all of your back to school snack needs. One of our favorites come from our friends at True North Granola out of Brattleboro, VT. True North Granola was started in 2006 by two lifelong educators, Ingrid and Franklin Chrisco. Unsatisfied with the taste and quality of the granola options they found in  grocery stores, they  launched True North Granola Company from their home. Their intent was and remains to create healthy granolas that are never “too sweet,” that are low in carbs, sodium, sugar, and that are rooted in healthy fats.
True North

Throughout their educational careers, Ingrid and Franklin saw first-hand the link between a child’s eating habits and their ability to learn. Children who eat well have more energy, longer attention spans, and are in better physical health than children who eat unhealthy foods. Their granola is the perfect balanced snack for growing and active kids. Now retired from the school systems, Franklin and Ingrid continue to address childhood obesity through True North Granola by working with local schools to provide free and healthy granola to students. True North has been donating granola to after-school programs in the business’ hometown, Brattleboro, Vermont, for the past five years. As the company continues to grow, so too will its support and promotion of healthy eating in schools.
*Photo from

Olive Table Olive Oil

Takis and Dianne Hinaris had always wanted to import their families’ extra virgin olive oil from Greece to the United States. His family has been in the olive oil business for over 100 years and some of his trees are over 3,000 years old so it was time to get this delicious oil over the states.  In 2012 they launched their first line of Private Reserve Extra Virgin Olive Oil right here in Woodstock!


Takis’s family farm is located in Kyparissia, an ancient coastal town along the east coast of southwest Greece where the topography features rolling mountains much like Vermont. Kyparissia has the perfect climate for growing olives which are known for extended hot summers and mild winters. Takis and his family are very rigid about picking the perfect olive for their olive oil, sticking to a schedule that make it so they will only pick during a 10 day window in November or December. Other larger farms concerned with just selling their oil on the open market will pick olives for months, not concerning themselves with the peak olive ripeness. We love these oils and use them in our salads, for cooking, and sometimes just to dip our bread in. Come in this month and take $3 off all of their bottles!




VT 99 Sausage

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

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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 cheesemaker 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 from 11:30pm-2:30pm slicing and tasting their meat! Oh, and they’re 15% off all month long! No excuse not to try it.
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Plymouth Artisan Cheese

We love Plymouth Cheese. Not just because their cheese is one of the tastiest, but because we love the people who make it.  We’re celebrating them this month by offering 10% off their Truffle cheese and Grace’s Choice!

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These guys are down the road in Plymouth, VT which is only a 20 minute drive from the market so it’s as local as it can get. We think their story is best articulated through their words, so check out the back story of this cool cheese company:

“Since the start of his career, Jesse Werner—a native Vermonter and passionate cheesemaker—always held a vision to preserve the working landscape of his beloved Vermont, and took on the momentous task of reviving the original 1890 Coolidge-era granular curd recipe that the first European settlers brought to the new world. Just as this old-world formula was revitalized by Werner, the antique cheese factory and its equipment were also brought back to life, the result of which became an artisanal cheese company that today crafts cheeses all cut and waxed by hand, the way it was done over 125 years ago on the Plymouth homestead.

Enter Sarit Werner, Jesse’s wife, a former graphic designer for Ralph Lauren, who on one fateful day decided to pack her bags and leave the urban hustle of New York City for rural Vermont, to not only marry, but truly join forces with her man. It was Sarit’s fine art background and experience with bold visual language that, through a whimsical vision of branding, enhanced the Plymouth products to a new level of aesthetic appeal, helping make the cheeses a full-spectrum experience for all of the senses.

While the company’s roots are steeped in the green-pastured classics of Americana, in time Jesse and Sarit sought to explore variations on their cheeses, whose new flavors would take inspiration from the spices, elements and culinary personalities of other corners in the world. Using their signature heritage cheddar, Original Plymouth, as the basis, the husband-wife team went on to create a dynamic line of hand-waxed, cave-aged and blue cheeses that today comprise the Plymouth brand.”










*Photos and Story from their Instagram and

Misty Knoll

We think it’s super important to know where your meat comes from. Our top notch meat team is on top of pulling in the best quality meat from Vermont, New England, and beyond. One of our go to places for poultry is Misty Knoll Farm, just north of us in New Haven, VT. As stewards of Vermont’s working landscape, Misty Knoll Farm treats their farm as a precious, irreplaceable resource, and follow sustainable farming practices that ensure their cropland will be productive for future generations. They raise their birds with the utmost care, feeding them wholesome grain that is free of antibiotics and animal by-products. This guarantees healthy, nutritious, and flavorful birds nature’s way.
By the way, 15% off select Misty Knoll chicken product through the end of the month!
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Misty Knoll Farms is an active member of the Vermont Fresh Network (along with us!) a state-wide organization dedicated to building innovative partnerships among Vermont farmers, chefs, and consumers to strengthen Vermont’s agriculture.  Owners John Palmer and Rob Litch, also a VFN board member, feel strongly that working to create lasting and sustainable connections between local farms and restaurants is critical for the future of Vermont’s landscape, its economy, and the health of the state.

Chef Tristan Toleno’s Grilled Chicken on a
Salad Bed of Arugula, Baby Beets, and Goat Cheese

Chef Tristan Toleno, co-owner of the Riverview Café, in Brattleboro, Vermont, creates a delicate balance of flavors with his recipe for grilled chicken. Marinated in olive oil with lemon zest, this chicken is especially tender. On a bed of arugula with cooked beets and goat cheese, it makes a hearty salad.

Prep Time: 20 minutes
Cook Time: 20 Minutes
Serves: 4

4 six-ounce Misty Knoll Farms boneless chicken breasts
1 tablespoon lemon zest (Reserve the lemon for the dressing)
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 clove garlic or ¼ teaspoon garlic powder
2 tablespoons extra virgin olive oil

Combine the lemon zest, salt, pepper, garlic, and oil in a small bowl to make the marinade. Remove the skin from the chicken and coat the breasts on both sides with marinade. Place in a shallow dish and cover with plastic wrap. Refrigerate for an hour or overnight. Heat a grill pan or outdoor grill. Remove plastic wrap and cook the chicken about 10 minutes on each side, or until done. Slice and set aside.

To prepare the salad:
1 shallot, finely minced
½ lemon, juiced (1/8 cup)
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste
6 cups arugula (or spinach), washed and dried
8 small beets, roasted, peeled, and cubed
6 ounces goat cheese

Make dressing in a large salad bowl with shallot, lemon, olive oil, salt, and pepper. Toss in the arugula and beets and stir to coat. Divide among four salad plates, and sprinkle evenly with the goat cheese (about 2 tablespoons per serving). Top with the sliced grilled chicken, and serve.

*photo & recipe from

Boyden Valley Winery

pic1Boyden Valley Winery is located in Cambridge, VT where David and Lisa Boyden started their winery. This 800 acre farm has been in the Boyden Family for over 100 years using the land for raising beef cattle, organic corn, soy beans, hay, a sugarbush with about 10,000 taps, a wedding barn and of course the vineyard and winery.
Boyden Valley Winery is one of the first licensed wineries in Vermont. David and Lisa are considered pioneers in the industry using newly cultivated winter hardy grapes from Minnesota, planting their fist vines in 1996.
All their wines are fermented in stainless steel tanks which were repurposed from milk tanks from when they originally had dairy cows. Stainless steel allows for lively whites and medium bodied reds.
Looking for something to pair your wine with? We recommend trying the Big Barn Red with the Shadagee Farmstead’s Smoked Gouda (Craftsbury Common, VT) – SOOO good!
Also try the Rose La JuJu with Hildene Farm Chevre (Manchester, VT) – delicious!

Cowtipper White – $15.99 (reg. #17.99)
Rose le Juju – $15.99 (reg. #17.99)
Farmhouse Red – $12.99 (reg. #15.99)
Farmhouse White – $12.99 (reg. #15.99)
Big House Red – $18.99

Sounds like your weekend is off to a great start!

Sumptuous Syrups

Sumptuous Syrups (Hardwick, VT) were created by Linda Fox in 2009 for bartender Don Horrigan who wanted to have some fun using local ingredients at the bar.  Using fruit from her garden, Linda created syrups made from her  rhubarb, strawberries, red raspberries, and wild blackberries.

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 The cocktails made from these local syrups were a hit! Over the next year and a half, Linda created a variety of syrups for Don to play with including: ginger, mints, blueberry, pomegranate, lavender, and more.

During this time the Hardwick VT area was quickly becoming a hotbed of agricultural businesses which inspired them to figure out how to start  a company making syrups .  They made sure to use fruits and savory ingredients grown by small family farmers and began developing their flavors in the Vermont Food Venture Center. The goals of Sumptuous syrups have always been to create sustainable jobs, pay farmers well for their produce, and have a financially successful local business. We think that should add “create amazing tasting syrups that should be used by everyone” but maybe we’ll let the syrups speak for themselves. Oh, and they’re all 10% off all month long!

Photo Credit: @ssvtdrinkcraftr

Trout River Brewing

In 1996, Dan and Laura Gates founded Trout River Brewing Company (Springfield, VT) and developed some of best craft brews in the state of Vermont.  These guys were one of the original players in the early stages of the Vermont craft beer movement and became well known throughout New England.Trout River 2

In 2014, Dan decided to step down as owner of Trout River Brewing Company which led Kelen Beardsley, Gabriel Streeter, and Trevor Billings, three friends from the town of Springfield, Vermont, to purchased the brewery. The new Trout River Brewing Company began brewing beer in their new location in March of 2016. Their goal was to reinvent the brand that Dan spent 18 years building, while still keeping the small craft brews that people loved and we think they’re doing an amazing job.

All of their beer is 10% off all month long, so there is not excuse to not drink good beer this summer. Be sure to check them out at the Vermont Brewers Festival in Burlington July 21st-22nd and you might even see a few Farmers’ shirts in the crowd.


Photo Credit: Trout River Brewing