In addition to maple, this month our food hub is celebrating purple potatoes! These vibrant beauties come from Sparrow Arc Farm, located in Guildhall, Vermont, and they’ll be making their way to over 20 local schools and hospitals this month. 

Sparrow Arc’s crops are delicious and affordable, perfect for chefs, processors, and schools throughout Vermont. Check out their regular potato offerings (red, russet, gold, and more) on our Farm Direct website (link in bio).

We had so much fun making sauerkraut last night at our first workshop at Green Mountain Natural Foods! 9 people from different parts of the Kingdom showed up to learn about the science of sauerkraut fermentation and experiment with flavoring their own jar to take home. Some favorite seasonings included dill, caraway, garlic and black pepper, red chili flakes, and curry powder - some participants were very bold with their flavor combinations!

The workshop came at an exciting moment for the store, as it transitions to a co-op model focused on deepening community engagement. We received a lot of positive feedback and heard many great ideas for future workshops at the store.

If you made ‘kraut with us last night, we’d love to know how it turns out!

Last month, students at Newport Town School got hands-on with the Vermont Harvest of the Month for February: carrots! 🥕

PreK students mixed fresh lime, ginger, salt, and carrots to create a quick pickled carrot that was served in the lunchroom later that same day.

Harvest of the Month taste tests give students the chance to discover new ways to enjoy familiar foods—or try something completely new. After tasting in the cafeteria, students vote on how much they liked it and can grab a recipe to bring home and share with their families.

We’re looking forward to more taste tests and food adventures together throughout the rest of the school year!

This winter, Jay Westfield Kindergarteners embarked on a journey to discover farm animals through engaging hands-on activities, culminating in a memorable dairy field trip to Between the Trees Farm. Guided by farmers, Hilary and Ephraim, they learned about cows, milking, and the art of cheese-making. The students found joy in meeting the cows and pigs, deepening their connection to the farm and nature. 🐄🐖

On Monday, our Farm-to-School team had the sweet opportunity to visit Judd’s Wayeeses Farms in Morgan, where they immersed themselves in the cherished Vermont tradition of sugaring. 🍁

Ella, Alex, and Elyse hiked out to the sugarbush with excitement to meet one of the owners, Donna Young, and learn the art of tapping a maple tree. Donna gave us a behind-the-scenes tour of the sap storage area, explaining how reverse osmosis helps concentrate sap before boiling. Inside the sugarhouse, the team was educated about the boiling equipment and the intricate processes involved. The afternoon concluded with a delightful tasting of various syrup grades!

With such valuable knowledge gained, the team is eager to incorporate their experiences into the upcoming Maple Field trips, workshops, and Taste Test this March. A heartfelt thank you to Judd’s Wayeeses Farm for generously sharing your expertise and time with us!