Jericho Settlers Farm was started in 2002 by Mark Fasching and Christa Alexander.  It is a thriving 200 acre farm located in Jericho, VT .  Twenty five acres are dedicated for organic vegetables, flowers and herbs that are sold in their year round CSA programs, farmstands and for wholesale customers.  They also have 175 acres of land for hay, cover crops, and grazing for their 100% grassfed and grass finished lamb and pasture-raised pork and chicken.  These meat products and eggs from the free-range chickens are available in their CSAs and at their farmstand in Jericho.  Six solar trackers supply the farm’s electricity.  The farm name was chosen because it is located on two of the earliest settled farmsteads in Jericho, Vermont;  the Chapin Homestead settled in 1783 and the Brown Family Homestead circa 1800. Jericho Settlers Farm continues the tradition of raising healthy food on a diversified family farm.

Maple Wind Farm, started in 1999 and owned by Bruce Hennessey and Beth Whiting, is a diversified pasture-based livestock, poultry, and organic vegetable farm located on two conserved properties in Huntington and Richmond, VT. The farm produces 100% grass-fed and grass-finished beef, pasture raised heritage breed pork, non gmo broiler chickens and eggs, and certified organic turkeys and vegetables. In the farm's USDA poultry processing facility they process their own poultry and poultry for other farmers as well as value added products.  Maple Wind Farm offers winter yurt rentals at their Huntington farm adjacent to the state forest for recreational enthusiasts. They sell direct at their farm in Richmond (by appointment), and the summer and winter Burlington farmers’ markets, as well as wholesale to restaurants and food coops in Vermont and greater New England. Their priority is to provide their customers the highest quality products possible and create healthy soils while feeding their families and raising their animals in the most humane and healthy way.

Lewis Creek Farm in Starksboro, VT, is owned and operated by Hank Bissell.  The farm has a long history dating back to the late 1700’s.  Hank bought the farm in 1981 and began growing vegetables that are sold at the farm, at farmer’s markets, through their CSA program, and wholesale.   They have previously raised pigs, cows and sheep, but they are currently focusing on vegetables and laying hens.  Ten kW of solar panels produce about 40% of the farm’s energy use.  Hank is a leader in sustainable agriculture producing ecologically grown vegetables.  While not certified organic, their practices are mainly organic and sustainable. 

The Farm at VYCC is a program of the Vermont Youth Conservation Corps (VYCC), a nonprofit 501c3 organization whose mission is to teach individuals to take personal responsibility for all their actions. We do this by creating residential service opportunities for youth and young adults seeking conservation experiences. They have 8 acres of diversified vegetables and have several AmeriCorps VISTA workers on their team every year.  They offer vegetables for sale at their farmstand, wholesale, and through their Health Care Share CSA program.

Adams Turkey Farm is a family owned and operated poultry farm in Westford, VT.  It has been run by Dave and Judy Adams since 1984.  Their 235 acre farm houses chickens, turkeys, and more.  They sell their famous chicken and turkey to local restaurants and specialty stores.  They also sell compost off the farm, Thanksgiving turkeys, Christmas trees and wreaths in December and sell sap gathered from the many Sugar Maple trees on the farm to make syrup. 

Slopeside Syrup was started in 2010 by 4 cousins of the famed Cochran’s ski racing family in Richmond, VT.  Their over 17,000 taps on just over 400 acres surround the small non-profit community ski area started by their grandparents that has churned out two generations of Olympic skiers.  Slopeside’s sugarhouse is located at the base of the ski hill, rising from the banks of the Winooski River on a ridge overlooked by Camel’s Hump and Mount Mansfield.  Their syrup is sold around the country and also packaged in one ounce energy packets for use by athletes.

Vermont Bean Crafters, located in Waitsfield, VT was started by Joe Bossen and a group of supportive friends in 2009.  They are committed to local and organic fare that is preservative free and filled with nutrients while sourcing directly from organic farmers within a 256 mile radius. Black Bean burgers are their staple product available at quality restaurants, large-food service kitchens, Co-ops, and everywhere in between within their distribution area.  They also produce falafel, hummish, cookie and muffin batters, as well as dried beans. 

All Souls Tortilleria is owned and operated by Joe Bossen from Vermont Bean Crafters. Joe is working in partnership with Sam Fuller of NOFA-VT and Hubert d’Autremont of Cycles d’Autremont, who are both Arizona natives. Together they have launched a truly local corn tortilla.  All Souls Tortilleria is based out of Vermont Bean Crafters’ at the diversified organic farm, Kingsbury Market Garden, located in Warren, VT. They make 6’’ organic corn tortillas using the Mesoamerican recipe which is centuries old. This recipe uses corn kernels that cooked in a solution of ground limestone and water, then ground with basaltic stones. All Souls Tortilleria corn tortillas are gluten-free, vegan and certified organic and all their corn is sourced from farms around Vermont and New York.

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Sweet Simone’s, owned by Lisa Curtis and located in Richmond, VT, is a local bakery and café.  All their goodies are baked from scratch with the freshest, purest ingredients available.  They craft custom wedding cakes and specialty cakes for any special occasion and offer an ever-changing selection of delectable pastries, cupcakes, pies, cookies, tarts, fresh bagels, scones, muffins and much more.