Located just one mile south of the village of Wells, Vermont, @larsonfarmvt encompasses over 300 acres of pasture, hay fields, and woodlands. Owned and operated by Rich and Cynthia Larson, this certified organic, family-run farm is dedicated to producing high-quality, unpasteurized raw milk that retains its natural enzymes and is easier to digest. Their raw milk is also the foundation for their small-batch yogurt and gelato, all crafted on-site at their certified organic, on-farm creamery.

As a certified organic farm, Larson Farm follows strict standards to ensure the health of their animals, the purity of their products, and the integrity of the land. They never use synthetic pesticides or herbicides and are deeply committed to regenerative practices that focus on building healthy soil, supporting biodiversity, and fostering long-term sustainability. Fields are carefully managed year-round to prevent erosion, enhance water retention, and promote carbon sequestration.

At Larson Farm and Creamery, organic isn’t just a label — it’s a way of life rooted in care for the environment, their Jersey cows, and the community they serve.

#organic #supportlocafarms

This spring, we contributed over 770 pounds of local food to three school backpack programs in the Kingdom, reaching 104 students and their families. This food included @maplemeadowsmb eggs, @butterworksfarmvt yogurt, @sweetrowenfarmstead cheese, ground beef from @fourtownlowlines and NEK Processing, carrots and potatoes from @petes.greens and @deeprootorganiccoop , and apples from @halls_orchard 🥚🧀🥕🍎

Thank you to our 24/25 school year backpack funders — the Agnes M. Lindsay Trust, @benandjerrys Foundation, Harris & Frances Block Foundation, @mandt_bank Charitable Foundation, and Walmart Foundation — for helping us connect local families to nutritious, local food over school breaks.

Spring Art and Garden Club is in full swing at Irasburg Village School! 🌱💧🌞 🎨 In our first session, we began by establishing our expectations for one another and signed our names together. Then, students focused on learning and creating art about soil. During our first two weeks, students played games to learn the difference between sand, silt, and clay,  sorted everyday items into the compost bin, recycling, or the trash, and discussed the importance of healthy soil in growing a garden. To conclude our unit, students painted with soil from the school’s garden. 🖌Before we began, we talked about how Talaandig artists, an Indigenous group in the Philippines, create soil paintings depicting their people’s traditions as a way to connect with nature. 🌏 Irasburg students were encouraged to look for subtle differences in color while making art from soil paint. Last week, students began starting seeds in the school’s grow lab and talked about the five essential elements a plant needs in order to grow.

Last week, on a beautiful, snowy day, Brownington’s Kindergarten class took a trip to Colburn’s Sugarhouse in Glover! Students started the day by taking a tour of the sugarhouse and sugarbush, checking for sap in maple buckets along the way. They then played a maple scavenger hunt, searching all over the farm for the tools needed to make syrup. Finally, the trip ended with a maple taste test alongside donuts dipped in syrup! Thank you Mrs. Hope for your incredible tour and for welcoming our students to your farm!

Our Cabbage Preservation Party was so much fun! 15 people showed up to save leftover cabbage from going to waste by turning it into sauerkraut. Folks shared tips and tricks, and experimented with different seasonings: dill, caraway, curry powder, and garlic powder + black pepper. Everyone got to take a jar home (including a mystery-flavored jar which we ended up with, which we’re excited to try in a couple of weeks!)

Cabbage madness! Brighton Elementary School 3rd graders chop and scrunch away as they prepare cabbage to turn into sauerkraut! Fermentation is fun!