Crossroad Farm - Post Mills, VT

What started in 1978 as a single-acre garden has grown into 40 acres of mixed vegetables, focusing on salad greens, herbs, and crucifers well-suited to Vermont’s short growing season. This family farm recently passed from one family to the next—in 2022, Phil Mason, who first joined the crew as a strawberry picker in 1999, became sole owner. Phil brings a passion for sustainable agriculture and innovative growing techniques, while his children, Brooks and Ella, enjoy taste-testing strawberries, carrots and tomatoes at the farm and spending as much time on tractors as possible.  

Edgewater Farm - Plainfield, NH

Since 1974, when Pooh and Anne Sprague first planted strawberries on their 80-acre property, Edgewater Farm has grown into a thriving multi-generational operation—managed by family members ranging from age 7 to 94. The farm produces over 2,000 varieties of fruits, vegetables, and flowers across sprawling poly greenhouses, a seasonal farm stand, and a commercial kitchen. The Sprague family is deeply committed to sustainable practices, including integrated pest management and beneficial predatory insects, inspired by the shared ethic of stewardship for the land and valley fields, and the river that runs through them.  

Four Corners Farm - Newbury, VT

Bob and Kim Gray purchased Four Corners Farm in the late 1970s after finding early success selling vegetables at a farmers market. Over time they built a highly diversified operation that has supported their family for generations. Situated in the beautiful Connecticut River Valley of Northeast Vermont, the farm spans 50 acres of fruits and vegetables, with a small herd of Jersey milk cows and Scottish Highland beef cattle. Their guiding philosophy says it all: “We take great pride in producing the very highest quality fruits and vegetables possible while at the same time making every effort to take care of the land that is taking care of us.” 

Fresh Roots Farm - Sharon, VT

Founded in 2012 on just two leased acres, Colemann Colburn has grown Fresh Roots Farm into a 6-acre operation with four greenhouses on land he now calls his own. What sets Fresh Roots apart is a commitment to staying small and intentional—every product is packed by Coleman or one trusted helper, ensuring a level of quality control that larger operations simply can’t match. That small scale also allows for flexibility, tailoring crops to what customers actually want. As Colemann says: “In this age of technology, AI, and mechanization, we keep it simple here. Hands in the dirt!”  

Hurricane Flats Farm - South Royalton, VT

Hurricane Flats takes its name from the persistent spring winds that whip through Vermont’s White River valley. Founded in 1995 on 37 acres along the banks of the White River, the land’s owners launched an intensive program of organic practices to rehabilitate the soil. In 2022, founders Geo Honigford and Sharon O’Connor handed the reins to Ashley Loehr and Antoine Guerlain, who continue the tradition. Today the farm cultivates about 15 acres of roughly 50 varieties of fruits, vegetables, herbs, berries, and popcorn, including their legendary melons and sweet corn. 

Jericho Settlers Farm - Jericho, VT

Christa and Mark  founded Jericho Settlers Farm in 2002 on two of the town’s earliest settled farmsteads—the Chapin Homestead (1783) and the Brown Family Homestead (c. 1800). Today, their 200-acre farm produces 30 certified organic acres of vegetables, flowers, and herbs, plus two acres of greenhouse and hoophouse crops, specializing in salad greens, tomatoes, cucumbers, and root vegetables. With Christa’s roots on this very land and the next generation—the couple’s children, Asa and Hazel—already helping out on the farm, Jericho Settlers is a living continuation of a centuries-old tradition: raising heathy food on a diversified family farm.   Check out our blog post to learn more!

Laughing Child Farm - Pawlet, VT

Tucked into the scenic Mettawee Valley, Laughing Child Farm was founded in 2003 and has since grown from two acres to over 15. Owners Timothy and Brooke Hughes-Muse began focusing entirely on sweet potatoes in 2012, with Timothy managing field operations and Brooke running the packinghouse and sales. Their four “laughing children” pitch in to help wherever needed, from making boxes to working in the field. Solar-powered and certified organic, every sweet potato is dug by hand, sorted, and packed by the family and their crew. 

Long Wind Farm - East Thetford, VT

Long Wind Farm began in 1984 with Dave Chapman and a yoke of oxen, a small farm stand, and a big vision—to grow an organic tomato with that true garden-grown flavor. By the mid-1990s, Long Wind’s tomatoes had become so popular that Dave decided to leave field operations behind and specialize entirely in tomato growing free from pesticides and chemical fertilizers. Today, two glass greenhouses nestled in the Upper Valley allow the farm to harvest year-round, with vines growing in Vermont soil for a full year at a time. A Tai Chi master as well as a farmer, Dave brings a quiet patience to his craft—and a firm commitment to soil-based growing. 

Naked Acre Farm - Hyde Park, VT

Ryan Demarest’s path to farming began in Oregon, where a love of the land led him to Vermont and the UVM Farmer Training Program. Starting on just a half-acre of leased land in 2013, he scaled up steadily, and in 2017 he and his partner Genica put down roots on their own land in Hyde Park. Naked Acre is an intensive, diversified certified organic vegetable operation, growing mixed vegetables, greenhouse crops, and microgreens. Ryan describes himself as a first-generation vegetable grower—and his farm reflects that hands-on, build-it-yourself spirit. 

Pete's Greens - Craftsbury, VT

Pete Johnson was gardening at age 3, hand-weeding bean rows at 6, and running a pumpkin business by 9. He founded Pete’s Greens in 1995 on his family’s land, spending years experimenting with greenhouses and coaxing crops from challenging Vermont soil. In 2003, he purchased 190 acres in Craftsbury Village where he began to build out his farm. Today, Pete’s Greens is a certified organic, four-season operation, growing over 200 varieties of vegetables across 100 acres. The solar-powered farm is committed to growing nutritious produce using environmentally beneficial practices, driven by the belief that a more locally fed Vermont is a healthier one. 

Richardson Family Farm - Hartland, VT

In 1905, Reid Richardson’s great grandparents James and Lexi Richardson purchased the farm in Hartland, VT, and started making maple syrup. However, it was Reid’s father and uncle, Gordon and James, who really turned it into a business and began tapping their nearly 12,000 maple trees. Over the years, Richardson Farm has increased efficiency and reduced their carbon footprint by utilizing the latest technology from collection to processing. This technology includes a vacuum system to collect the sap; reverse osmosis to remove water from the sap before boiling; a wood-burning, gasifying arch to cook the syrup on; and a giant array of solar panels to provide all the electricity that they need in the process.

Their maple syrup is Audubon-certified bird-friendly which means the Richardsons keep their forests filled with diverse tree species and limit cutting to ensure a welcoming habitat that provides excellent nesting opportunities and food resources.

Baird Farm - North Chittenden, VT

Four generations of Bairds have tapped the 15,000 maple trees on 585-acre Baird Farm in North Chittenden, VT! They produce high-quality, organic, and certified bird-friendly maple syrup. This incredible syrup is made in small batches and boiled on an old-fashioned evaporator to full caramelization.

802 Pure Organic Maple Syrup - Woodstock, VT

The maple trees on Sugar Moon Hill in Woodstock, VT, have been tapped for over 100 years—originally by the Crane family before Jacques Perold purchased the property over 20 years ago. But the family connection still runs through this sugar bush. Jeremy Crane, the great grandson of the original owners, manages the sugaring operation.

Jacques bottles their 100% certified organic maple syrup as 802 Pure. In order for their maple syrup to be labeled as organic, the entire production process must be conducted in a sustainable and healthy manner. This means that tremendous care and effort goes into sustainable forest management for tree health (e.g. density, invasive species, etc.), environmental factors (e.g. no plastic tubing in the soil), and tree-tapping guidelines (e.g. how many taps are appropriate based on tree size). Additionally, the boiling process must use organic deformers, and the equipment must be cleaned without chemicals. The folks at Sugar Moon Hill put in this extra effort because they believe it’s the right thing to do for the earth and the people in our community.

Maplecrest Farm - Woodstock, VT

Ned Macksoud of Maplecrest Farm has been supplying the Market with pure Vermont maple syrup since we first opened our doors back in 1992. The farm is over one hundred acres of incredibly gorgeous woodlands and spectacular views. With Maplecrest Farm, you’re sure to find a maple product that’s perfect for you, from tiny travel-sized bottles to gorgeous glass liters and maple leaf-shaped options. Plus, Ned bottles our Woodstock Farmers’ Market private label maple syrup!

First Chair Maple Syrup - Killington, VT

Although Katie and Colton founded First Chair Syrup in 2015, as lifelong Vermonters, they have been making maple syrup since they were kids. In fact, their Killington sugarbush neighbors Sherburne Elementary School, where Colton first learned to make maple syrup! In 2023, they tapped around 800 trees on their 40-acre property.

Blue Ledge Farm - Leicester, VT

Hannah and Gregg were only 23 years old when they began transforming the 150-acre Blue Ledge Farm into the flourishing goat dairy that it is today! They started with just four goats. Now, over 25 years later, they raise 125 goats and produce some of the most well-known goat cheese in the state, including Lake’s Edge and La Luna. Blue Ledge Farm adheres sustainable farming practices and treat their goats with utmost care. The goats spend most days foraging in the woods and grazing in the pastures.

Cobb Hill Cheese - Hartland, VT

Cobb Hill Cheese has been producing an assortment of small-batch cheeses since 2000. All their cheeses are made with raw milk from Holstein and Jersey cows and aged in their cave. Although they started with alpine-style Ascutney Mountain Cheese, they have since developed a buttery Welsh-style cheese and several delightful farmhouse Goudas.

Grafton Village Cheese - Grafton, VT

Grafton Village Cheese Company dates back to 1892 when local dairy farmers formed a cooperative with the goal of turning their surplus raw milk into cheese. To this day, they still take care to handcraft their award-winning cheeses the traditional way—using milk from small, local family farms. You can’t go wrong with any of their aged cheddars, cave-aged cheeses, or flavored options like Maple Smoked Cheddar.

Jasper Hill Farm - Greensboro, VT

It’s a family business for the Kehler brothers, Andy and Matteo! What started as a vision for a small dairy farm that would help revitalize the working landscapes in the Northeast Kingdom has grown to include a creamery and a 22,000-square-foot underground cheese-aging facility. Since 2003, they have perfected a variety of artisan cheeses such as Bayley Hazen Blue, gooey and woodsy Harbison, and alpine Whitney.

Plymouth Artisan Cheese - Plymouth, VT

It all started in 1890 when Col. John Coolidge, the father of our 30th president, built the Plymouth Cheese Factory as a way to preserve the milk produced on his dairy. Although the factory has closed its doors a few times since then, Jesse Werner revived it in 2009 and uses the original recipe to produce “America’s oldest cheddar.” Their colorful waxed blocks feature flavors like Black Truffle, Garlic Peppercorn, and Sambal Cheddar!

Shelburne Farms - Shelburne, VT

Shelburne Farms does more than make cheese. This working farm is a nonprofit focused on education and sustainability. The 110 Brown Swiss cows raised in Shelburne Farm’s pastures provide the milk for their artisanal cheddar which is aged for anywhere from six months to four years. They also use the Cellars at Jasper Hill to develop their Clothbound Cheddar.

Leaping Bear Farm - Reading, VT

Vanessa and Justin are first generation farmers who care deeply about providing the community with organic, fresh, and high-quality food. They began farming in 2019 through a collaboration with Sun Hill Farm before outgrowing the space and moving on to flourish at High Meadows. In late 2025, they were able to purchase their own farm in Reading, VT, where they raise a flock of Icelandic sheep and lots of chickens! Leaping Bear Farm is committed to regenerative farming practices which includes moving their chickens to fresh pasture every day.

Kiss the Cow Farm - Barnard, VT

Kiss the Cow Farm in Barnard, VT, is an organic, grass-based dairy owned and run by Lisa and Randy Robar. They focus on stewarding the land and improving soil, drainage, and infrastructure in order to keep it healthy and accessible for generations to come. Make sure to try their delicious, all-natural ice cream, which is made using organic milk from their small herd of Jersey and Normande cows.

Ecobean - South Burlington, VT

What began in 2012 as a small organic café serving salads, smoothies, bowls, and wholesome meals has grown into a Vermont company creating clean, functional beverages and foods that people can enjoy every day. Trisha Dion & Justin Cruz are committed to helping people make healthier choices without sacrificing convenience or flavor. In addition to their South Burlington cafe, Ecobean produces organic yerba mate, kombucha, salad dressings, and more!

Sonia's Salsa - Jericho, VT

After encouragement by friends to turn Sonia’s salsa verde recipe into a business, Sonia and Carlos Rivadeneira decided to make that dream a reality and began selling Sonia’s Salsa at the Jericho Farmers Market. Now, about 20 years later, they continue to provide Vermont with some Latin American flavor! They produce their tomatillo-based salsa weekly in very small batches using fresh, natural ingredients and no artificial preservatives.

The Maple Brothers - Stowe, VT

The Maple Brothers was created by two best friends from Switzerland who journeyed to the forests of Vermont and discovered the magic of maple syrup. They sought a way to combine their passion for the outdoors, their desire to raise the bar in kids’ nutrition, and their mission to get kids back outside. Thus, The Maple Brothers was born! Their organic, vegan, and gluten-free oat bars and granola are made with whole grains, real fruit, and Vermont maple syrup. You don’t have to be a kid to enjoy these high-quality, wholesome, and delicious snacks or appreciate their mission. The Maple Brothers have partnered with the National Park Trust to ensure that every unit sold helps fund outdoor adventures for over 20,000 underserved children across the country!

Zero Gravity Craft Brewery - Burlington, VT

What started in 2004 as a small brewery inside American Flatbread Burlington Hearth in Burlington, VT, has since expanded to one of Vermont’s best-known breweries! Zero Gravity crafts easy-drinking, high-quality beers such as their popular Green State Lager and Conehead IPA. They are inspired by classic brewing traditions, balanced flavors, and the idea that great beer should be approachable and enjoyable for everyone.

Mount Holly Beer - Belmont, VT

In 2020, Dan Tilly was working remotely from Vermont selling stocks on a London-based trading floor, while balancing his “side hustle” selling beer. Now, Mount Holly Beer, located just behind Okemo Mountain in Belmont, VT, is a stellar brewery known for sourcing quality ingredients and fostering strong relationships with their growers. Their brewing approach is geared towards purity of flavor so that they distract as little as possible from what their growers and nature provide.

Fritz and Harry's - Corinth, VT

As serendipity would have it, Fritz and Harry shared a land border (they’re neighbors!) and a dream—to make delectable Vermont sparkling hard cider. Harry had the apple orchard, and Swiss-born Fritz had been imbued with hundreds of years of apple lore. Thus, Appsecco® was born!

Fritz and Harry use 18 varieties of heirloom apples picked from Harry’s trees which have never been exposed to chemicals. Sustainability is at the core of their process. They use a 100-year-old, hand-cranked wooden press located deep in the woods at the edge of the electric grid. They let the juice ferment over the winter. After the snowy season ends, they bottle. This sparkling hard cider is made completely by hand. All by Fritz and Harry. It’s a true Vermont small business. With major flavor.

Stowe Cider - Stowe, VT

Stowe Cider handcrafts their brews all in-house using apples sourced within a 150 mile radius of their cider house. They specialize in dry ciders. High & Dry, their flagship brand, has zero grams of sugar and uses no preservatives. But they are also known for creative seasonal sips such as Peach Habanero and Cider Donut. Community drives much of what Stowe Cider does! In addition to providing a space for people to gather and enjoy music, art, food, and sports, they support and collaborate with several Vermont organizations including VMBA, Vermont Green FC, Vermont Parks Forever!

Rutland Beer Works - Rutland, VT

Rutland Beer Works is a craft brewery located in—you guessed it!—Rutland, VT. They are known for their everyday classics such as Lake Monster and Pine Hill as well as their creative seasonal brews including Swamp Donkey and Raspberry Radiance. Plus, check out The Good Ol’ Days, our summer collaborative American lager!

Vermont Family Farms - North Springfield, VT

Vermont Family Farms works with family-owned farms across the state to provide reliably flavorful beef and pork raised with care right here in Vermont. Their commitment to responsible farming supports Vermont farmers and their families, while helping maintain Vermont’s working landscape. 

5th Quarter Butcher + Provisions - Waitsfield, VT

5th Quarter Butcher + Provisions, located in Vermont’s Mad River Valley, partners with local farmers to provide high-quality, locally raised meats and handcrafted sausages and charcuterie. They focus on whole-animal butchery as part of their commitment to sustainable sourcing methods.

Misty Knoll Farm - New Haven, VT

Misty Knoll Farms is a family-owned farm in New Haven, Vermont, known for naturally raised chickens and turkeys. Their birds are raised with care using wholesome feed and sustainable practices, producing flavorful poultry while supporting Vermont’s working landscape and farming traditions.

Von Trapp Flowers

Emily von Trapp, the third generation of von Trapps to work the earth in Waitsfield, VT, seeks to brighten up our interior Vermont landscapes with colorful flowers. Emily grows her flowers ecologically and without pesticides and fungicides.

Stitchdown Farm

Rita Champion of Stitchdown Farm started growing flowers when she noticed a need for sustainably-grown local blooms. Now, she cultivates an impressive array of flowers on their farm, located on the ancestral territory of the Abenaki people, in Bethel, VT, and supplies gorgeous seasonal bouquets to our Woodstock location.

Blume Vermont - North Clarendon, VT

MaryJo Callaghan grew up tending to her family’s gardens and learning about the beneficial uses of flowers, herbs, and produce. After spending time gardening on Nantucket, MaryJo moved back to Vermont and started her own flower farm in 2017. She focuses on stewarding the earth as well as cultivating a full spectrum of sustainably-grown blooms, each flower started from seed grown in New England.

Sherburne Farm-North Pomfret, VT

Emily and Diane grow their gorgeous blooms on Sherburne Farm in North Pomfret, VT. In the winter, their sprawling greenhouses, nestled in a quiet valley down the road from our Woodstock store, produce a stunning variety of some of our earliest winter tulips in a range of hues. Throughout the rest of the year, you can find masterfully crafted bouquets featuring an assortment of flowers. The family farm has been supplying WFM with fresh produce and flowers for decades.

Rainbow Ridge Flowers

Lea from Rainbow Ridge Flower Farm grows winter tulips in West Lebanon, NH, just across the border from our Woodstock location. Lea’s fondness for flowers comes from her parents who owned a garden center. She loves the joy that flowers bring to all who see them. Rainbow Ridge spreads that joy by giving back a portion of their sales to charities in the Upper Valley.