Producer Spotlight: Simple Gifts Farm

Food Connects has been supplying the Simple Gifts Farm store with regionally-produced products since March of 2021. The partnership expanded this April when Food Connects began distributing fresh produce grown by Simple Gifts to other buyers in the area. We’re thrilled about this new, mutually-beneficial partnership centered around a love for fresh, local food. 

We had a chance to talk to Jeremy Barker Plotkin, Founder of Simple Gifts Farm, about the farm’s unique story and inspiring approach to working with their animals, land, and community.

How was Simple Gifts Farm started? What was its inspiration?  

Simple Gifts Farm started in 1999 when I moved to Massachusetts from Maine.  I had just finished graduate school (in agriculture) and wanted to produce something more tangible.  I started farming at the New England Small Farm Institute and bootstrapped the business from a half-acre up to 5 acres of vegetable production.  In 2006, I moved the operation to Amherst and was joined by my business partner, Dave Tepfer.  We took on the stewardship of the newly preserved North Amherst Community Farm.  We met as interns at the Land Institute and have always been motivated by a desire to incorporate ecological principles into an integrated farm system (I run the vegetable cropping, and he raises livestock.).  The North Amherst Community Farm property was the perfect site to also add a strong sense of community to our operation, as it is located within a residential area about a mile from UMass and was preserved by a tremendous effort from the community. 

What makes your products unique?  

My initial main marketing outlet was farmer's markets, so I have always been motivated to produce beautiful and flavorful vegetables that stand out amongst the other vendors.  Salad greens and heirloom tomatoes are particular specialties of ours and really represent both a visual and culinary feast.

Can you tell us more about your approach to farming? 

Our partnership was founded on the idea of rotating our land into pasture and using livestock to dramatically improve our soil health.  Since 2019, we have taken our soil health program to another level as we are transitioning into organic no-till production.  We are now at about 70% of our cropland in no-till production and are seeing definite improvements in the tilth of the soil.  We are hopeful that this change will help us to adapt to increasing climate disruption by making our soils more resilient to extreme weather.  

What is your favorite part of farming? 

I love harvesting the produce; it is the moment that all of our hard work leads up to.  

What is one of your favorite recipes you make with your produce? 

During tomato season, I make a tomato-bread salad whenever I'm invited to a potluck or party.  I typically use somewhat stale bread, broken up into pieces and then mixed with chopped heirloom tomatoes, balsamic vinegar, olive oil, olives, garlic, and basil.  The bread soaks up all the juice, and it is delicious.

Why is buying and selling locally and the local food movement important to you?  

I love the idea of keeping our food and our economy as localized as possible for sustainability reasons.  Over the last couple of years, the value of a shorter supply chain has been made clear as local businesses really stepped up to keep their communities fed during the pandemic.  I see this need as likely to increase in the years to come. 

How does working with Food Connects help your business/what are you excited about in this partnership?  

We mostly produce food for sale through our farm store, but we also enjoy doing a larger quantity of a few crops to round out our business.  We have sold some of that extra produce to Whole Foods Market, but their corporate structure has become increasingly hard to deal with, and we increasingly feel that that outlet is at odds with our values.  Working with Food Connects gives us the opportunity to provide crops that will strengthen the local food system.  We are also using Food Connects to supply our farm store with products that we don't produce ourselves, so it feels like we are completing a circle.

Any events coming up or fun facts about your business/products?  

We do a Front Porch Jam every month at our farm store and will be doing a Harvest Festival in September.

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis? 

Our Farm Store became a real fixture locally during the early days of the pandemic.  We brought in a lot of produce from other local farmers, went to online ordering only, and really felt moved by the huge level of support that we had during that time.

Frisky Cow Gelato Certifies as a B Corporation

Frisky Cow Gelato has been certified as a B Corporation joining 12 other NH B Corp businesses, committed to the highest standards of social and environmental responsibility.

Keene-based gelato producer, Frisky Cow Gelato has announced today its certification as a B Corporation (or B Corp), joining a growing group of companies reinventing business by pursuing purpose as well as profit. 

Frisky Cow Gelato has been certified by B Lab, the not-for-profit behind the B Corp movement, as having met the highest social and environmental standards which represent its commitment to goals outside of shareholder profit. To receive this certification, Frisky Cow Gelato underwent a rigorous assessment that measures and verifies the entirety of a business's operations and covers five key impact areas of Governance, Customers, Community, Environment, and Workers.

“We wanted to focus on more than just the bottom line with Frisky Cow Gelato, which is why we incorporated as a NH Benefit Corporation in 2018,” says owner, Linda Rubin. “This means we were legally committed right from the start to doing environmental and social good.” 

According to Ms. Rubin, the B Corp certification process took nearly two years requiring the business to reach a benchmark score of over 80 while providing evidence of socially and environmentally responsible practices relating to energy, supplies, waste and water use, worker compensation, diversity, and corporate transparency. In addition, every company must legally embed their commitment to a purpose beyond profit in their company articles which Frisky Cow Gelato did when it incorporated in 2018.

Frisky Cow Gelato is now part of a community of 4,600 businesses globally (13 in New Hampshire) who have been certified as B Corps. The B Corp community in the US, representing a broad cross-section of industries and sizes, comprises over 900 companies and includes well-known brands such as Ben & Jerry’s Homemade, Inc., Cabot Creamery, King Arthur Baking Co., Tom’s of Maine, and Pete & Gerry’s Organics. In New Hampshire, Frisky Cow Gelato joins well-known local corporations including Badger and Mascoma Bank.

Frisky Cow Gelato has a history of social responsibility. Since its inception the company has donated a portion of its revenue to nonprofit organizations building the local food system including Food Connects, the Monadnock Farm and Community Coalition and the Cheshire County Conservation District. In 2021, the company launched a Keene State College signature flavor – Mint Owl Crunch – and donates a portion of the sale of every pint to address food insecurity among KSC students. 

“As a NH Benefit Corporation sourcing ingredients, services, and other goods from local companies was extremely important to us, says Rubin. “Donating a portion of our revenue to area non-profits was also high on the list.” 

Jorge Fontanez, CEO of B Lab US and Canada, says “We are delighted to welcome Frisky Cow Gelato to the B Corp community. This is a movement of companies who are committed to changing how the business operates and believe business really can be a force for good. We and the rest of the B Corp community are really pleased to support Frisky Cow Gelato in paving the way for a new way of doing things in the food sector”. 

“When businesses are intentional about meeting social and environmental standards—and focus on more than just the bottom line—we can all affect change while making ourselves more competitive along the way,” says Ms. Rubin. “That’s what the B Corp movement is all about, using business as a force for good.”

About Frisky Cow Gelato Founded in 2018, Frisky Cow Gelato specializes in creating premium artisan gelatos that are dastardly delicious. Their products are sold in more than 50 retail stores in NH, VT, and MA. They also operate a gelato scoop shop in Keene and provide a gelato bar for weddings, parties, and community events.  Frisky Cow Gelato creates all its gelatos from scratch at its licensed NH dairy processing facility on Krif Rd in Keene.

Frisky Cow Gelato is a NH Benefit Corporation and certified B Corp and donates 2% of its annual revenue to local organizations working to build the local food system, fight food insecurity, and address environmental issues. 

About B Corporations Certified B Corporations are leaders of a global movement of people using business as a force for good. They meet the highest standards of overall social and environmental performance, transparency, and accountability and aspire to use the power of business to solve social and environmental problems. There are more than 2,000 Certified B Corporations in over 130 industries and 50 countries with 1 unifying goal – to redefine success in business.

About B Lab B Lab is a nonprofit organization that serves a global movement of people using business as a force for good. Its vision is that one day all companies compete not only to be the best in the world, but the Best for the World®, and as a result society will enjoy a more shared and durable prosperity. For more information, visit www.bcorporation.net and www.benefitcorp.net.

Producer Spotlight: Peachblow Farm

One of our favorite parts of running the Food Connects Food Hub is distributing local and regional food to local and regional people. Peachblow Farm shares this mission, focusing on crops that thrive in our region and that local customers demand. With Food Connects customers, that’s their hardy and delicious asparagus! We had a chance to ask Heidi Fuller of Peachblow Farm about the family farm and their approach to growing food in New Hampshire.

How was Peachblow Farm started? What was its inspiration?

Peachblow Farm has been in the Frizzell family for almost 100 years, and it spans four generations. Theodore and Martha Frizzell purchased the farm, and for many years it was dairy and poultry breeding. It was passed to Robert (Bob) Frizzell in the late 1960s and was primarily dairy at that time. In 1988, the dairy was sold out to a federal milk surplus program, and the focus shifted to crops. Pick-your-own strawberries were started prior to this and continue to this day. Asparagus, hay, and seedless straw have also been added.

What makes your products unique?

Robert Frizzell was born and raised on Peachblow Farm. He has seen the progression of the farm from animals to crops and has enough experience with all of it to know what works best.  Our products come out of his 84 years of experience and expertise.

Can you tell us more about your approach to farming?

Our approach is threefold—we seek out crops that grow well in our area; they must be crops that are in demand, and they must fit into our labor availability.

We have found success with asparagus because our land has the right type of soil and our family has expertise in how to successfully plant it. So in the past 30 years, we have grown to about 10 acres of asparagus, with some of the fields still gaining in production as they mature.  This is the product we sell most to Food Connects. We have found that there is a great demand for the asparagus as we seem to be one of few farms in the area growing it. It fits into our labor availability because it is the only crop in the spring.

What is your favorite part of farming?

Robert believes that to be a successful farmer, you have to be an inventor of sorts. In order to make machinery that fits your fields and does all the required tasks, you must be able to create new and unique pieces of equipment.  Robert enjoys this part of the farming, and it is what has enabled him to have a farm that fits the Farm of Distinction criteria for the state of New Hampshire.

What is one of your favorite recipes you make with your produce?

Our favorite way to eat asparagus is to steam it and top it with a family aioli recipe.

Why is buying and selling locally and the local food movement important to you?

As we said in our approach to farming, we choose crops that grow well and are in demand in our area. That feeds right into the philosophy of the local food movement.

How does working with Food Connects help your business/what are you excited about in this partnership?

As our production of asparagus has grown, we are not able to sell it ourselves and need to find outlets like Food Connects that have the market for what we are producing. In that way, we can continue to focus on increasing the production and make sure it is satisfying consumer demand.

Any events coming up or fun facts about your business/products?

Our asparagus runs into our Pick-Your-Own strawberry season coming up in late June. This year we may also have pick-your-own sunflowers to add.

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?

One of the by-products of producing strawberries was the production of seedless straw to mulch the strawberries. That has become its own market because, without seeds, the straw can be used in many more applications such as landscaping, straw bale gardens, and even home insulation material.  You can read about the harvest process for seedless straw on our website, PeachblowFarm.com.

We found that Pick-your-own strawberries was very popular during COVID-19 because it provided families with a wholesome activity they could do safely outdoors. Our family has had Pick-Your-Own strawberries for over 40 years, and we welcome children. We have people who picked here as a child bringing their own children. It is very gratifying for us to be able to continue this tradition.

Producer Spotlight: Hosta Hill

We love ferments in any season, but as storage crops empty out and we hold our breath for spring produce to ramp up, we’re incredibly grateful for Hosta Hill’s delicious ferments. They’re so crunchy and flavorful, they have customers saying, “it tastes so fresh!” Host Hill is a family-owned, women-run business based in the Berkshires. Their business is all about making delicious and nutritious food to sustain communities in the Northeast. Maddie Elling, co-founder of Hosta Hill, took some time to share their story with us.

How was Hosta Hill started? What was its inspiration?

Abe and I started Hosta Hill in the spring of 2011. We were working for a blue cheesemaker and started selling the cheese at a farmers' market in Connecticut. At the time, we were inspired by the food scene in the Berkshires and wanted to start something of our own, specifically related to food and farming. On the side, we were playing around with growing food, raising animals, and fermenting things—tempeh, krauts, and beer. We realized that no one locally was making veggie ferments (or tempeh, which was a product we sold in the first few years of the business). Every week we went to the farmers’ market, we thought ‘we could have so much more on our table!’ We eventually got organized and started selling our sauerkraut, kimchi, and tempeh (a cultured bean product). Being young and ambitious, we also grew the vegetables for our ferments. The goal was to be vertically integrated. We farmed on our own and then in collaboration with another farm until about four years ago when it got to the point of being too much work and needing to focus on our product line of ferments. Since then, we have moved into a larger kitchen and facility that we rent, which has allowed us to scale up. We are figuring out what's next!

What makes your products unique?

People often say our ferments are so fresh tasting, which makes me laugh because they are usually aged four to six weeks at a minimum. That said, I think what makes our products stand out is the fact that they are vibrant and crunchy, giving that feeling of “freshness.” Over the past ten years, we have built our brand organically and with lots of love—literally with blood, sweat, tears, and support from our community and families. I think that shines through the product in a way. We make our food for the people and love to offer a delicious and healing product. We wouldn’t have it any other way.

Can you tell us more about the farmers you work with?

The vegetables that go into our ferments are sourced from regional, organic farms. This means we process in line with the harvest season. We have about four farmers we set up contracts with, and they grow specifically for us. This gives both us and the farmers security around growing and sourcing. MX Morningstar Farm (Hudson, NY) and Whistle Down Farm (Hudson, NY) grow the bulk of our daikon radish. Atlas Farm (Deerfield, MA) and Markristo Farm (Hillsdale, NY) grow most of our napa, red and green cabbage, carrots, and onions. Then we have an array of farmers who will call us up (or vice versa) if they have a bumper crop of something we use or if one of our farmers has an issue with a crop. Luckily we have many talented farmers to call on to supply us.

What is your favorite part of making ferments?

Capturing the harvest! When we receive pallet bins of freshly harvested cabbage and turn it into a bunch of kraut that same day, that is very satisfying! 

What is one of your favorite recipes you make with your ferments?

I love pairing the ferments with so many foods at all mealtimes. Simple ways like curry kraut or kimchi on an egg sandwich are classic. I also really like our crimson kraut on middle eastern foods like falafel or hummus plates—the crunchy, sour veggies complement the savory falafel flavors very nicely. 

Why is buying and selling locally and the local food movement important to you?

I believe buying and selling locally is going to become more important over the next few years. Between climate change and supply chain disruptions, what we can grow or produce in our region and work in collaboration to distribute to communities is going to be (needs to be!) commonplace. As a business, our model has been to process regionally grown ingredients into locally made products and sell them within our region, and we plan to keep it that way. We don't plan to go national anytime soon (though, to be transparent, we do ship from our online shop across the US, but 80% of our sales are in the Northeast and New England). There are veg ferment companies our size doing the same thing in California, Florida, and Colorado, so we figure: keep it local!

How does working with Food Connects help your business/what are you excited about in this partnership?

There are distributors who are all business, and then there is Food Connects. Working with Food Connects feels more like a partnership and less transactional than some of the larger distributors we work with. We feel like we can call up Food Connects with a question in relation to our distribution or to talk about a challenge we might be facing, which allows each of us to understand each other more holistically. We value these human connections and feel that the future will be better with more understanding and collaboration within like-minded businesses, which I hope will ripple out into our communities for the better.

Any events coming up or fun facts about your business/products?

We attend our local Great Barrington Farmers’ Market each season, so we’ll be there on Saturdays from May to November. It’s a great farmers' market and a good reason to visit the Berkshires! Many festivals are coming back this year, and we hope to be at the Bennington, Vermont May Fest on Memorial Day weekend. Fun fact: we used to head up The Berkshire Ferment Festival, a lively one-day festival in the fall featuring an array of fermented food vendors, workshops on all things cultured, music, and more food. It was a super popular event we are considering bringing back this year. Follow us on Instagram, Facebook, or signup for our newsletter to be in the know about all things happening with Hosta Hill!

Producer Spotlight: Hudson Valley Fisheries

When it comes to regional food producers who align with our values at Food Connects, Hudson Valley Fisheries’ (HVF) dedication to “healthy, sustainable, and local” food fits the bill. As a new producer to the Food Connects team, HVF's high-quality trout is both delicious and a product we know is doing its part to help steward the environment. We chatted with Harry Kalish from the HVF team to understand more about their work and mission, check out some great recipes, and learn about some new products on the horizon.

How was Hudson Valley Fisheries started, what was its inspiration? 

Hudson Valley Fisheries is inspired by its desire to develop a model of local, sustainable aquaculture in order to improve our seafood supply chain. This is why we raise our steelhead trout using an advanced technology called RAS (Recirculating Aquaculture System). This eliminates the health and environmental risks commonly associated with traditional fish farming while allowing us to grow delicious fish free of mercury, microplastics, antibiotics, and growth hormones. 

What makes your fish unique? 

Today, 90% of seafood in the United States is imported and over 50% of it is farmed. What makes our fish unique is that it is grown, processed, and distributed locally. We are committed to working with local businesses in the Northeast and the vast majority of our customers, wholesale & retail partners reside within 200 miles of our farm. The close proximity of our customers reduces the time and carbon emissions that it takes to get our fish to their fridge. Local aquaculture allows us to enjoy fresher fish all year-round with a small carbon footprint. 

Furthermore, we raise our steelhead trout to the highest standard of aquaculture. Our 3-star BAP certification ensures that our farm meets a strict set of guidelines with respect for the environment, our team and community, and the fish themselves. Each star represents a different part of our production chain including the nursery, feed, farm, and processing. BAP is one of the highest awards a fish farm can receive because it is an annual onsite audit that consists of an extensive list of qualifications. As a result, the quality of our fish is the best because of all the attention and care we put into our farming practices. 

What is one of your favorite recipes to use your trout for? 

Pan-Seared Steelhead with Dijon Butter Sauce 

1. Pat the filets dry with a paper towel in order to remove any unwanted moisture. Pro tip: drying the skin of the fish will ensure crispy skin when cooking. 

2. Before cooking it is encouraged to leave the fish out at room temperature for about 10-15 min. This process is called tempering, in which we attempt to increase the internal temperature of the protein to allow for even cooking throughout. 

3. Season fish with salt and pepper. 

4. Heat a non-stick skillet to medium heat and add olive oil.

5. Place fish skin side down into the pan, away from you so the oil does not splatter. 

6. Allow fish filet(s) to cook for about 3 minutes until the skin is crispy. It is important to not move the fish around while it is searing. The goal is crispy skin. 

7. Once the skin is nicely browned and crispy, flip the filet over to finish cooking the flesh side, reduce heat to low and cook for another 2-3 minutes. Please note that a thicker filet of fish will take longer to cook. Please be mindful. 

8. Once the fish is cooked remove it from the skillet. Add chicken stock or vegetable stock and allow to reduce to half the volume. 

9. Lower heat and whisk in dijon mustard. Whisk sauce with butter to thicken, emulsify, and round out the flavors. Adjust seasoning with some fresh lemon juice, salt, and pepper. If desired, add chopped fresh herbs. 

10. Plate the fish, spoon over the sauce, and enjoy! 

Could you tell our readers a little bit about any sustainability initiatives Hudson Valley Fisheries has? 

Our recirculating technology (RAS) continuously converts our fish’s waste into organic fertilizer then filters the water back into its system. This allows for 95% of the water to be recycled throughout our process. The nutrient-rich wastewater is diverted to our greenhouses to grow crops, and any additional waste is converted into natural fertilizer to be used on local farms. Unlike most traditional forms of aquaculture, there is no risk of fish escapes, chemical runoff, or any other detrimental effects to the ecosystem. Additionally, HVF minimizes its carbon footprint by only selling its products to the local communities within 200 miles of its facility. 

Why is buying and selling locally and the local food movement is important to you? 

Very often, locally grown foods are not only better for the environment but are also a healthier alternative to mass-produced and imported goods. Our fish serves as an example of that philosophy. The local food movement is vital in order to get healthy, nutritious, and sustainably sourced products into more people’s homes. Moreover, as HVF expands its footprint, it is committed to bolstering the local economy through jobs and partnerships with other local industries. 

How does working with Food Connects help your business/what are you excited about in this partnership?

We are thrilled to be working with Food Connects because we feel aligned with its sourcing values and attention to education. Like Food Connects, we aim to provide the healthiest and tastiest fish while teaching our customers about its significance at the same time. 

Additionally, we are excited to enter the Vermont and New England markets alongside Food Connects. With most of our efforts focused on New York, we believe there is a lot of opportunity to grow with Food Connects. 

Any events coming up or fun facts about your business/products? 

In an effort to use our entire fish from nose to tail we are launching a smoked trout spread in March. Made with our hot-smoked trout, this spread has a decadent texture and smokey richness. It’s perfect for salads and appetizers, and for spreading on your favorite toasts, crackers, or bagels. 

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis? 

Throughout the COVID-19 crisis, HVF has donated thousands of pounds of premium quality fish to food banks, soup kitchens, and hospitals in an effort to alleviate so much of the suffering that was induced by the pandemic. We have partnered with non-profits such as the Regional Food Bank of New York, Feed the Frontlines, and Hudson Valley Agribusiness several times over the last two years in order to get more fish to more people in need. COVID-19 demonstrated that our local food systems are vital to the health and resilience of our communities during hardship.

Producer Spotlight: Winter Moon Roots

It’s root season and that means Winter Moon Roots’ operation is in full swing. Based out of Hadley, MA, Winter Moon Roots specializes in just that—winter roots. These hearty and often sweet vegetables store well throughout the cold winter months and provide a much-needed pop of color (and source of vitamins) when the days are short and dreary. We were able to talk with the Winter Moon Roots team to learn more about this longstanding and environmentally focused farm.

Can you share some of the history of Winter Moon Roots and how it started? And what inspired you to start farming?

Michael Docter started Winter Moon Roots almost 15 years ago with the goal of providing premium quality local Organic roots while minimizing their carbon footprint. We built a storage facility designed to use winter nighttime temperatures to cool the crop instead of energy-intensive refrigeration. Michael and his buddy Merve Brussard have consistently delivered over 20,000 lbs of roots every year by bicycle (sorry they don't bike to VT!)

Rosendo Santizo began working for Winter Moon Roots in 2009, harvesting, washing, and packing roots, and slowly taking over production responsibilities. Originally from Guatemala, Rosendo had worked on many farms throughout his life and was happy to put down roots (no pun intended!) at Winter Moon. Within the next year, the ownership of Winter Moon will transfer to Rosendo and his wife Genevieve, who are excited to continue providing roots to Winter Moon customers.

What makes your produce unique?
Winter Moon root vegetables are super sweet and super fresh. We harvest all of our roots as late as possible in the season, in November, right up until the ground freezes. These cold temperatures allow for sugars to accumulate in the roots, giving them amazing flavor. We choose our varieties carefully for flavor, and also take great pride in caring for our amazing Hadley loam soil, which supports our Certified-Organic production. Our roots are stored dirty and washed up to order, which keeps them fresh all winter long. Roots are our specialty - we don't grow any other crops - so we are able to give our roots the time and attention needed to produce high-quality harvests.

Environmental sustainability is also a driving mission of Winter Moon Roots. Our storage facility uses cold winter air to keep our roots cool, and solar panels on our storage barn offset any electricity we do use. Michael also delivers to our local customers by bike, pulling up to 1000 lbs of roots on a bike trailer throughout Hadley—see photo!

What is one of your favorite vegetables you grow?

It's hard to choose just one! Our carrots are really special—they are nothing like a grocery store carrot from California. They are sweet from the cold fall temperatures, thin-skinned so you don't have to peel them, and even the largest carrots remain tender. You may find some unique shapes in our bags of carrots—intertwined or branched roots. We focus on flavor and our customers have grown to love a few unique shapes in combination with the premium flavor of our carrots.

One of our other favorites is our purple starburst radish. This is the radish for people who don't like radishes. It has beautiful purple skin and a striking flash of purple inside. It's super mild, very juicy, and crunchy, with a little sweetness. They're a staple in the fridges of many of our customers— they're great sliced up and drizzled with lime juice and salt for an appetizer or snack, they make great toppings for tacos or other savory dishes, and of course, they're perfect for salads or dipping.

Do you have any recipes you recommend for your produce?

Often, we find that complicated recipes aren't necessary to produce tasty dishes with our roots. Some of our favorite ways to prepare our roots are:

• Parsnips sliced thin and sauteed on medium heat in butter + a little oil until tender and golden. This is great with our fall parsnips but even better with our spring-dug parsnips, which remain in the ground all winter and are unbelievably sweet when we harvest them in March. No joke, they taste like fried plantains when fried in butter!

• Starburst salad (see photo!): Chop into 1-cm-square pieces: starburst radish, tomato, avocado. Mix, and add finely chopped onion and cilantro, fresh lime juice, and salt to taste. The colors and fresh flavor in the midst of a gray winter are invigorating!

• Root vegetable tacos: The key to a great setup of tacos is to get all of your ingredients prepped, heated, and ready to go. Then heat corn tortillas on a hot skillet - top with any combination of cheese, beans, roasted root vegetables (carrots, parsnips, rutabaga, turnip - anything is great!), grated fresh carrot or radish, salsa, cilantro, sour cream.

Why is buying and selling locally and the local food movement is important to you?

Food is a central part of everyone's lives and it brings folks together. COVID opened many people's eyes to weak points in our national and global food distribution system, and we are really proud to be part of the local food system that works to provide the Northeast with fresh, Organic produce all winter long. Buying local means supporting individuals - farm owners and farm workers—in your community, and that support makes real, substantial differences in the lives of small farm owners. And, if you taste one of our carrots compared to one shipped from California...you'll never go back!

How does working with Food Connects help your business/what are you excited about in this partnership?

We've been so happy to work with Food Connects over the last year. We share a common goal - to increase access to local, healthy, delicious food throughout the Northeast. Food Connects has helped us efficiently reach customers that we can't deliver directly to, and we're excited to expand those markets and get more local, Organic produce to more people through our relationship with Food Connects.

Any events coming up or fun facts about your business/products?

The big next step for Winter Moon within the next year is the transition of ownership from Michael Docter, who started the farm, to Rosendo Santizo, who has worked at Winter Moon since 2009. Rosendo and his wife Genevieve are excited to carry Winter Moon into its next chapter and to continue growing and distributing roots to all of of you!

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?

We had a great harvest in fall 2020, and we were proud to be able to donate around 20,000 lbs of roots to the Greater Boston Food Banks as well as several non-profit, food access organizations throughout MA. The 2021 growing season was more difficult with the persistent rains, but we were still able to make sizable donations to the Food Banks and other non-profits and we are proud to continue working with them in future years as well.

Producer Spotlight: Sherpa Foods

Food Connects is delighted to introduce one of our newest producers, Sherpa Foods. Founded in 2015 with the mission of bringing traditional Nepalese delicacies to its customers, Sherpa Foods provides delicious flavors you won’t want to miss. Sherpa Foods uses local, fresh, and natural ingredients in their prepared foods, showing their commitment to quality. We were able to chat with Nurbu Sherpa about the company and their outstanding products.

Can you share a little about Sherpa Foods and how you started?

My wife and I were living in NYC. I was working at Macy's as a business manager and my wife worked at JFK airport cargo division. Our parents were already living in Vermont and we used to visit them at least once a year. We always thought Vermont was a great place to live due to its environment, people, and laid-back nature compared to NYC. Once we had our son, our parents wanted their grandson near them. So we were asking them to move to NYC and they were trying to get us to move to Vermont. After many back-and-forths, we decided that Vermont would be a great place to raise a family. So, before we moved to VT, we came up to see what we could do here once we moved here.

I had always wanted to start my own business even when I was going to college at the University of Texas. So, I felt like this was a blessing in disguise. When we came here to look around we saw an opportunity in the food supply industry. There were not a lot of ethnic food options in stores like in big cities in NYC, Dallas, etc. There was just 1 Nepalese restaurant but nothing in retail stores. Most people usually think about opening a restaurant but I wanted to try something different. So, I thought maybe we can combine my family's delicious cooking and my business background and start a Nepalese food supply startup. There were no businesses that supplied Nepalese food to retail stores so we became the first company to do so in the U.S.

Some of our readers might not know a lot about Nepalese foods, could you share some information about it, its highlights, and its flavors?

Nepal has a very diverse culture, tradition, food, etc. Nepal's national foods are rice and lentils but the unofficial and the most popular food is momo. If you ask any Nepalese what their favorite food is, the majority will say “momo.” There is this joke that there are more momo restaurants in Kathmandu (capital of Nepal) than McDonald's and Starbucks combined in NYC. Nepalese food has a lot of flavor as most of the Nepalese food consists of turmeric, coriander, ginger, garlic, curry powder, and other spices.

What makes your products unique?

Momos are fairly new products in the US. It is the Nepalese version of dumplings. Our ingredients make it and give a unique taste than other dumplings from other cultures.

What is one of your favorite products (we know it's hard to choose)?

Vegan momo and beef momo.

Why is selling locally and the local food movement important to you?

The local food movement is very important to us as it helps our local farmers, producers, and local economy.

How does working with Food Connects help your business?

Food Connects has been a tremendous help in expanding our market and introducing our products to stores which would have been impossible for us to do on our own.

I know that right now you don't sell in bulk, but we would love to know your experience with working with institutional buyers (like schools and hospitals).

We actually used to sell our products in bulk by the pound to City Market, Healthy Living, and other stores for their hot bars. But after the pandemic, stores closed their hot bars and stopped supplying bulk products for the time being. We are hoping to restart selling bulk again soon.

Any events coming up or fun facts about your business?

We are hoping to start our own brick and mortar cafe that is right next to our production facility. It has been ready since last July but due to shortage of labor we have not been able to open the cafe yet.

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 pandemic?

We are not allowing anyone to come into our production facility except for USDA inspectors with masks. All the delivery drop offs and pickups are done curbside only at the time being.

Producer Spotlight: Katalyst Kombucha

Introducing one of our newest beverage producers—Katalyst Kombucha! Located in Greenfield, MA Katalyst Kombucha is part of the Artisan Beverage Cooperative whose mission is to produce the highest quality beverages possible taking into account the social and economic impacts of all decisions of the cooperative, and to demonstrate, through their success, the viability of worker cooperatives and fairly traded goods. We are excited to have them on board and that they are sourcing their ingredients from other New England food producers. Jeff Canter took some time to answer a few questions about their business.

Can you share a little about Katalyst Kombucha and how you started?

Katalyst was started as a super small operation, by two friends and kombucha enthusiasts at the Sirius community in Shutesbury, MA. Fast forward 12 years later and Katalyst Kombucha is now half of our brand identity here at Artisan Beverage Cooperative, the other half is our alcoholic ginger beer line, Ginger Libation.

Some of our readers might not know what kombucha is, can you share a Kombucha 101?

Absolutely, kombucha is a fermented probiotic functional beverage that is brewed using a culture that you’ll often hear referred to as a SCOBY, or a symbiotic culture of bacteria and yeast. After supplying the culture with tea and sugar, the end result is a delicious effervescent drink that is lower in both sugar and caffeine than many drinks on the shelf today, with the added benefit of probiotics from the fermentation process!

What makes your products unique?

We strive to use good ingredients, and to support small coops like ours whenever possible. We pride ourselves on using organic, ethically traded tea and sugar in a market where large mass produced corporate kombuchas with lower quality ingredients are becoming increasingly more available everywhere. As one of the country’s original founding commercial companies, we now have 12 years of experience producing consistently delicious kombucha, because we know what works.

What is one of your favorite kombuchas (we know it's hard to choose)?

We love our hopped kombucha! It’s a crisp and refreshing non-alcoholic alternative to a hoppy IPA that can be enjoyed alongside a meal in place of a beer, or just on its own as a refreshing functional beverage.

Why is selling locally and the local food movement important to you?

As a worker owned cooperative, our foundation has always been in maintaining relationships with surrounding small businesses. We value investing in food security and jobs right here in our surrounding community, especially in uncertain times filled with supply chain and logistical issues on a national scale.

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 panedmic?

Check out our curbside pickup on Friday 4-6pm and Sat 12-2PM online at: https://artbev.square.site/

Producer Spotlight: Blue Ledge Farm

Food Connects is incredibly lucky to work with some amazing cheese producers in New England. One such dairy is Blue Ledge Farm in Salisbury, VT. Blue Ledge Farm specializes in goat’s milk cheeses that are creamy and a cheese lover’s dream come true. Owner Hannah Sessions took some time out of her busy schedule to share with us a little more about the farm.

Can you share a little about Blue Ledge Farm and how you started?

Greg is from the Philadelphia area of Pennsylvania while Hannah grew up in Cornwall, Vermont, just a few miles from their farm. We met while studying at Bates College, but mostly while abroad in Florence, Italy our junior year. It is there that our dream of an artistic and food-based life and business blossomed! The Italian culture had a wonderful influence on us. After graduation we spent a year in Brattleboro where we were working members of the Coop, Greg was a teacher and Hannah worked at Lilac Ridge Farm in West Brattleboro, where her love of dairy farming really took root. We began looking for our farm and happened upon this piece of land, a retired cow dairy farm, in 2000. When we saw the ribbon of rock ledge (hence the name “Blue Ledge”) we knew this little parcel was perfect for goats. We preserved our farm with the Vermont Land Trust and used these proceeds to build our first cheese plant-the smallest in the state at that time—in 2002, also the year our first child was born! Those were some busy times! We now employ ten people, milk a herd of 150 goats, and purchase milk from a local family cow dairy. Blue Ledge Farm now produces about 60,000 lbs of cheese annually. We have sized up but some things remain the same: our animals all have names, our curds are poured by hand, and we love what we do.

What is your favorite thing about farming?

We love knowing that what we do is important. As farmers, we feed people and support life. In addition, we are learning more and more that various farming practices can have a major impact on mitigating climate change, so it’s nice knowing that we are on the front lines of some exciting developments there. We also love watching things grow. To raise an animal from birth and see her develop into a part of the herd is pretty amazing. We have some “lines” of goats that extend back generations, and we can point to certain traits and remember that doe’s great-great-great grandmother, Marcy, for example.

What makes your products unique?

The gentle handling of curds make for a lighter texture, and the quality and freshness of our milk (we process every one to three days) make for our signature clean flavor. Blue Ledge is also an Animal Welfare Approved farm and I feel contentment in the animals come through in great milk and therefore delicious cheese. Our cow’s milk comes from the grass-fed Ayrshire cows at MoSe Farm, a breed known for their exceptional creamy milk due to smaller particles of components (protein and butterfat). We are lucky to be able to source milk from this relatively rare and beautiful breed of cow.

What is one of your favorite cheeses (we know it's hard to choose)? Or a recipe you like to make with them?

It's hard to choose a favorite cheese when you make 14 types! We love all of our cheeses, and there is a season for each. If we had to cheese a “desert island cheese”- as in one that we would choose were we stuck on a desert island—it has always been the Crottina. It’s a classic, simple and lovely cheese.

Why is selling locally and the local food movement important to you?

It is in our mission statement to always sell half or more of our cheese in Vermont, the state that we love and that was there for us at the onset. Loyalty is bred locally. Also, we enjoy direct feedback from customers. As a food producer, we also feel a connection to creating a sense of place, and that comes from emphasizing local. We have a farmstand on our farm that serves both locals as well as tourists and seasonal folks. As food producers, we feed our communities but also create an experience and sense of place that can make an impression on visitors as to what Vermont embodies. In this way, food producers are able to provide a double boost to our economy: via food and tourism.

How does working with Food Connects help your business?

Food Connects provides an important service as perhaps the greatest challenge for business in a rural state like Vermont is getting your product from “point A to point B”, especially when the product is perishable! We collaborate with a local farm to get our product to Food Connects and they consolidate orders and deliver from their warehouse. Recently we have gone from being a special order item on the Food Connects docket to a regularly stocked item, so that has been exciting! 

Anything else you would like me to feature? Anything that you are doing to respond to the COVID-19 crisis?

The pandemic has highlighted more than ever the value of local food feeding your community. When store shelves are bare whether due to a nationwide pandemic or labor shortage, it’s the local farms and processors that you can rely on that keep you fed! If you support them, they will in turn support you!