The sun was shining through the rolling hills of the Northeast Kingdom as members of the UVM Dining team and Vermont First began a day of farm tours. Every summer dining staff takes time out of busy work schedules to engage with the farmers that help bring food from farm to dining hall table.
Our first stop was Butterworks Farm. Located in Westfield, Vermont, Butterworks Farm started in 1976. Today you will find about 50 Jersey cows grazing through endless fields of grass. From Onyx, a member of the Gem Family, to Chipotle, a feisty Spice Family member, each happy healthy cow has a name and a family unit. 100% grass-fed and Vermont Organic, Butterworks Farm makes products from Whole Plain Yogurt to Orange Sunshine Kefir. Our team was lucky enough to get a taste!
Full of delicious yogurt and pictures of Butterworks’ beautiful herd of cows, we headed to Craftsbury to check in with Pete’s Greens, a certified Organic four-season vegetable farm. Inspired by farms from around the world, Pete’s has gleaned a number of innovative ideas, including expanding the width of their planting rows to require less passes of the tractor and therefore less energy expended. From a new tomato greenhouse, better equipped for heavy Vermont snowfall, to endless rows of red leaf butter lettuce, Pete’s Greens pursues its goal that Vermont can feed itself. We ended our tour with a quick lunch at Pete’s Farmstand, a building complete with a living roof and veggies galore!
Have you ever seen a barn with a moon mural? A moon made of cheese suspended in space? Look no further than Jasper Hill Farm in Greensboro, Vermont. Driving past the cheese-inspired galaxy barn, we headed into the Cellars. Nestled into the hillside and stocked with seven cheese vaults, the Cellars at Jasper Hill age and care for cheesy favorites like Cabot’s Clothbound and Harbison, a favorite of UVM Dining’s Chef Sarah. We toured the vaults and were lucky enough to end the hour with a tasting of a few of their divine cheeses.
Finally, we ventured from the Cellars towards our last stop of the day, the Center for an Agricultural Economy in Hardwick, Vermont. A non-profit with a mission to build and engage a healthy Vermont food system, the Center for an Agricultural Economy has kitchens for anyone, from entrepreneurs with a bold new idea to the Just Cut Program, which helps institutions (like us!) purchase minimally processed vegetables to ease food preparation later. Jasper Hill Farm also holds space here, and our team was able to witness an exciting part of the cheese making process—fresh curds being poured into molds.
Partnerships and relationships of farms throughout the Northeast Kingdom became even clearer as our day of farm tours folded to a close. From Butterworks Farm’s trucks cross-docking in the Center for an Agricultural Economy’s warehouse space, to Pete’s Greens partnering with Jasper Hill Cheese to create a local pork product under the label “VT 99 Meats,” to Jasper Hill Cheese leasing space at the Center for an Agricultural Economy to make cheese, these farms and organizations exemplify the Vermont ethic of being a good neighbor and building resilient systems.
Be sure to keep an eye out for these Vermont farmers and producers next time you’re at one of our Vermont campuses!