Beginning in early March the greenhouses are bustling with planting activity. Annual and perennial herbs, flowers and vegetables are at the stand in May ready for transplanting to your home gardens. As the fecundity of Spring turns to the harvests of Summer, the farmstand bursts with vegetables, fruits and berries, cut flowers and meats all grown on fields just outside the door.Local growers and producers provide breads and other baked goods, cheeses, ice cream, butter and milk, honey and maple syrup and tree fruits to the farmstand.
Retail Food Outlets
- Farm stand / farm store
Mixed vegetables, fruits, berries, beef, poultry, eggs, lamb, and pork
- Goal 1: Consumption of Vermont-produced food by Vermonters and regional consumers will measurably increase.
- Goal 2: Consumers in institutional settings (e.g., K-12 schools, colleges, state agency cafeterias, hospitals, prisons) will consume more locally produced food.
- Goal 13: Local food will be available at all Vermont market outlets and increasingly available at regional, national, and international market outlets.
- Goal 15: All Vermonters will have access to fresh, nutritionally balanced food that they can afford.