Ahlbin’s Fire Cider
Greenfield, Massachusetts
Ahlbin’s owner, Kara, started making Fire Cider in her kitchen for her family with ingredients from her own garden. She’s taken her fine-tuned recipe and made it available to her community. The name “Ahlbin’s” carries on the name of Kara’s ancestors who came to the US from Sweden. Her traditional creations are tried and true and based on traditional folk recipes passed from family to family and generation to generation, tapping into all of our roots.
Atlas Farm
South Deerfield, MA | 95 Acres | est. 2004
Atlas Farm is a certified organic, diversified family farm run by Gideon Porth. With its roots in the fertile soil of the Connecticut River Valley, Atlas Farm grows a huge variety of produce, including fresh greens, heirloom tomatoes, carrots, and potatoes.
Baird Farm
Chittendon, Vermont | 560 acres | est. 1918
The 560-acre farm is located in Chittenden, Vermont and has been in the Baird family for four generations. Bonnie and Bob Baird own and operate the farm today while their daughter Jenna and her partner Jacob run the maple syrup business. Bob’s grandparents, Sara and Ralph Baird, both grew up on farms on the road. In 1918 they purchased our farm from Sara’s sister and brother-in-law. Their son Richard took over the operation in the 1940s and ran the farm until 1979 when Bonnie and Robert purchased the property. Maple syrup was produced here even before the Bairds moved to the property.
Blue Ledge Farm
Salisbury, VT | 150 acres | est. 2000
Blue Ledge Farm is a first-generation, family-owned goat dairy and cheese-making operation. Hannah Sessions and Greg Bernhardt are on a mission to create a high-quality product built on the cornerstones of respect for consumers, land, and animals, as well as their local community
Bone Mountain Farm
Jericho, VT
Bone Mountain Farm is a small organic farm run by Tucker Andrews and Thomas Case. They produce various crops including specialty Winter Squash. Tucker and Thomas focus on letting vegetables find their own nutrients in the soil with a whole systems approach, to establish a high-quality crop.
Butterworks Farm
Westfield, VT | est. 1976
Butterworks Farm is a 3-generation dairy farm, operated for many years by Jack and Anne Lazor, until Jack passed away in 2020. Butterworks is known for its exceptional quality yogurts, kefirs, heavy cream, and buttermilk. Their yogurt’s excellent quality and fine flavor are attributed to the protein-rich milk of their Jersey cows. To ensure a premium product they've kept the animals, all born and raised on the farm, healthy without antibiotics or hormones.
Carr’s Ciderhouse
Hadley, MA | est. 2012
Carr’s Ciderhouse, operated by Jonathan Carr and Nicole Blum, is a family-run business committed to handcrafting small-batch, naturally made hard ciders as well as apple-cider-based products for the pantry. They have ensured a commitment to the traditional foodways of this area by preserving farmland, as well as the balance of the ecosystem by never spraying, minimally mowing, practicing silvopasture with goats and sheep, and planting lots and lots of trees.
Champlain Orchards
Shoreham, VT | 250 Acres | est. 1998
Champlain Orchards is run by Bill Suhr, Andrea Scott, and their two children. The farm is an almost entirely solar-powered operation. Along with growing many varieties of apples, Champlain offers a bounty of other fruits that are eco-certified, including pears, cherries, plums, and peaches, and also produces apple cider, apple sauce, and apple butter in their own facilities.
Chamutka Farm
Whatley, MA | 50 Acres | est. 1982
Dave Chamutka runs Chamutka Farm, a certified organic vegetable farm. The farms’ major crops include squash, tomatoes, and strawberries with a specialty in pickling cukes and cabbage. Chamutka Farms is also the main supplier of Real Pickles.
City Saucery
Brooklyn, NY
City Saucery is an organic, tomato-based condiment company, inspired by the age-old tradition of preserving fresh and natural ingredients for all families to enjoy year-round. Preserving food was essential for Nonna Carolina and this tradition was passed down to her son, Michael, who runs City Saucery.
Deep Root Organic Coop
Johnson, VT | est .1985
Deep Root Organic is one of the oldest co-ops of organic vegetable growers in the United States. The co-op exists to promote local, sustainable, and organic agriculture through its small, family owned farms.
Fishkill Farm
Hopewell Junction, NY | 270 Acre
Fishkill Farms is a 270-acre apple orchard and vegetable farm located in East Fishkill, New York. It has been in the Morgenthau family for over 100 years. Starting with peas and strawberries in the spring and culminating with apples and pumpkins in the fall, the farm provides family-friendly outdoor fun for the local community.
Flag Hill Farm / Side Hill Cider Mill
Vershire, Vermont | 250 Acres| est. 1984
Flag Hill Farm is an organic apple orchard that produces vintage organic hard ciders and fruit brandies by hand. Sabra Ewing and Sebastian Lousada planted hundreds of acres of orchards over the last 35 years, becoming Vermont’s First Organic and Solar Powered Cidery. Flag Hill’s newest product is an Apple Balsamic Vinegar, which is aged and mellowed for over a year in handmade barrels with five different woods.
Side Hill Cider Mill Apple Cider Vinegar is produced from organic apples grown in Vershire since 1987 (certified organic since 2010) in a small, 200 tree orchard. Side Hill apples are pressed at Flag Hill Farm and laid down in barrels.
Full Kettle Farm
Sunderland, MA | 1 Acre
Full Kettle Farm is a small herb farm run by Greg Disterhoft. Full Kettle grows a wide selection of fresh and dried herbs for tea blends, culinary use, medicinals, and essential oils.
Full Moon Ghee
Greenfield, MA | est. 2014
Hannah Jacobson-Hardy is the founder and visionary of Full Moon Ghee. She is a practicing herbalist based in the Hilltowns of Western Massachusetts. After nearly a decade of studying and teaching Western, Chinese, and Ayurvedic plant-based medicine, she became inspired to craft small batches of high-quality ghee for her community.