14 August, 2017 - by DigInVT - Staff

Vermont Open Farm Week

Category: Events

Do you love local food and farms? Want to get to know your farmer better -- and to get a behind-the-scenes look into Vermont's vibrant working agricultural landscape? Mark your calendar for Vermont Open Farm Week: August 14-20, 2017 taking place at farms across Vermont! 

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20 June, 2017 - by Jasmyn Druge

Pick-Your-Own Locations

There's no better way to truly appreciate the freshness of Vermont berries than going and picking them yourself. Below is a list split up by county to encourage you to go pick-your-own this season! Be sure to always call the farm ahead to verify their pick-your-own hours.

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16 June, 2017 - by Vermont Fresh Network

The Farm to Fork Experience - Sandiwood Farm

29 years ago Bob and Sara were married on the land that is now Sandiwood Farm. Boasting incredible 360 views, breathtaking sunsets and beautiful moonrises they knew this was the place they would build their home-farm and raise their family. The farm produces maple, produce, cut flowers and also operates as a one of a kind event venue where you can dine in a greenhouse surrounded by the same fresh produce that goes into your meal.

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14 June, 2017 - by Vermont Fresh Network

Whiskey - a Forgotten Farm Product

If you are looking to visit Hooker Mountain Farm Distillery, don’t look for an industrial complex or warehouse – instead, keep your eyes peeled for the (possibly pants-less) 5-year-old running down the farm road to greet you. Ask that same 5-year-old how you make whiskey and he’ll tell you to start by growing the grain

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7 June, 2017 - by DigInVT Staff

Best Food Events of the Summer

July 8th - Grafton Food Festival, Grafton. Celebrate local food, beverage and farms in southern Vermont!

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24 May, 2017 - by Vermont Fresh Network

Meet New VFN Member Fat Sheep Farm & Cabins!

Introducing new Vermont Fresh Network (VFN) member Fat Sheep Farm and Cabins! Todd Heyman and Suzy Kaplan manage a diversified farm featuring brand new visitor rental cabins in Windsor, Vermont. VFN caught up with them last week for a little Q&A about who they are and what they do.

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Sterling College's School of the New American Farmstead has quite the line-up of summer classes this year! We're particularly excited to welcome Dr. Temple Grandin to Sterling College in June. She will lead portions of two classes: Ethical Slaughter & Butchery and Holistic Livestock Husbandry. Both courses will take place June 19-23. To learn more read on for a post originally published by Sterling College.

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1 May, 2017 - by DigInVT.com

Green Mountain Beer Week!

Green Mountain Beer Week is a statewide week-long tribute coordinated by the Vermont Brewers Association that provides the opportunity for craft brewers to share their diversity, creativity and passion for the beverage they love. This week is part of a nationwide celebration of U.S. small and independent craft brewers. From May 15 – 21, all 50 states will be holding events including exclusive brewery tours, special beer releases, beer and food pairings, tap takeovers and more to celebrate America’s ever-advancing beer culture. Check out events throughout the state including at the following local breweries. 

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26 April, 2017 - by Vermont Fresh Network Staff

On the Menu - Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. The result is a magically sweet, tender root. Chefs rejoice when the ground thaws and these parsnips surface - sweet enough for dessert and earthy enough for savory applications. To find local, spring-dug parsnips at a farm near you - look here.

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26 April, 2017 - by Vermont Fresh Network Staff

Fresh off the Farm - Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. The result is a magically sweet, tender root. Christa from Jericho Settlers Farm says they even smell great, "after we've washed a batch and put them in the walk-in cooler the cooler smells sweet for several days."

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