3-Corner Field Farm is nestled in the Battenkill River Valley at the foothills of the Green Mountains on the border of New York and Vermont. We are one of the few farms in the country that milk sheep for use in the production of gourmet cheeses and yogurt. Our sheep are raised with care and respect on beautiful, organically managed pastures,and never given hormones or unnecessary antibiotics. They are raised the old-fashioned way: outdoors, on pasture, eating natural grass, clover, and alfalfa. The result is tastier and more wholesome food for you, a better life for our sheep, and a healthier environment for all of us.

Argyllshire Lamb farm specializes in grass-fed and grass-finished lamb. Barbara Peters subscribes to the philosophy that the more natural the animals diet, the better the meat tastes and the better nutritionally it is for you. The lamb is all grass and hay fed and is natural, and free of hormones or feed additives. She feeds no grain. She is enthusiastic about this opportunity and hopes you'll find her quality products delicious.

It all happens in a 1850s farmhouse in Columbia County in New York State. Our county is part of the Hudson Valley and we are only a mile up the road from the river.We buy all of our fruit locally or regionally because we are part of the Greenmarket in New York City. We started with Strawberry Jam and have developed over 90 flavors. The reason for so many varieties of two fold: first, I could not imagine making so much strawberry jam! How frustrating! It seldom set and we would never have anything to sell. And what a bore! Second, there are so many fruits grown in this region, I could not over look even the tiniest; the elderberry. We have tried lots of combinations over the years and are always willing to try new ones.

The founders of Cayuga Pure Organics have been involved in the Ithaca, NY farming community since the early 1970s. In 2003 Erick Smith and Dan Lathwell furthered their commitment to the region's citizens and environment by joining together to form Cayuga Pure Organics. CPO currently grows a wide variety of dry beans and grains. Although the company's main focus is toward healthy food for the community's people, CPO also grows certified organic feed for the region's livestock. Part of CPO's dedication to the local environment is a pledge to not use pesticides, artificial fertilizers or genetically modified organisms. They are also part of the ongoing search for sustainable farming practices including: no-till farming experiments, proper crop rotations, bio-diesel and other energy alternatives, on-farm composting, and the advancement of methods to sustainably build the health of the soil.

Leslie Kielson began making Battenkill Brittle in Southern Vermont in the fall of 2010. Always in search of an energy bar that tasted good but didn’t weigh you down, she started experimenting. She and her partner took this experiment on a 7-day bicycle trip through northern Vermont and were amazed at how just a small amount powered them up the many Vermont hills. Afterwards, friends and family were clamoring for more and hence, Battenkill Brittle was born. Leslie lives on a small homestead in southern Vermont with her partner and their dog and two cats. Quite a change from her life in New York City where she lived for 8 years and was a political organizer working to end the war in Iraq. But while she loved city life for a while, she was very happy to get back to the country where she could grow her own food and now also produce good, healthy food for others.

Farmer Ground Flour is a collaborative effort between two organic grain farms near Ithaca, NY. Since early 2009, we have been producing stone-ground flours made with organic grains grown in the Finger Lakes region. The project is one of many efforts in the Ithaca area to create a vital regional food system. We grind our flour in small batches at low temperatures so the flour remains fresh and retains as much of the original nutritive value as possible. We produce a range of flours that reflect the variety of crops which exist in a healthy organic system that rotates different crops through the fields. Our products include sifted 'half white' flour, corn meal, polenta, whole wheat pastry flour, buckwheat flour, rye flour, spelt flour and whole wheat flour. All of the grains are certified organic and non-GMO.

Ben and Jeannette started their journey of poultry farming about five years ago after purchasing a 70 acre farm in Greenwich. The Shaws saw operating a family farm as a a great way to live and be together, and involve their children in the running of the farm. They dedicate about 1 acre of land to each batch of chicks they raise, and the birds are out on pasture 24 hours a day, especially the ducks. They raise Chickens, Ducks, Guinnea Fowl, Rabbits, and Turkeys. Ben also runs an on-farm processing facility, and processes many of the birds we sell, including Mack Brin Farm birds. Currently, we are only offering the ducks, but if there is interest, we’re happy to expand the offerings. The ducks are fed a locally raised and milled feed, no hormones, no antibiotics, from Hoosick Vally Feed, in addition to grazing on grasses.

In spring, summer and fall we place our hives of bees at various farms in the southern end of Washington County, including Lewis Waite Farm. In the winter the hives are moved to a location where they can be protected from the wintry winds. In order to harvest and keep honey as a liquid, it must be heated and filtered. We use the lowest heat possible and simple straining methods to try to retain the nutritional benefits of the pollens that make honey a healthy food. We carry raw unheated too, to capture all the healthy benefits. Honey is a food that does not spoil.

This farm is about 3 miles from Lewis Waite Farm and raises hay, sweet corn, pumpkins, feeder pigs, pastured chickens and fresh eggs. Gary and MaryAnn are the second generation to live on the farm that once was a small dairy operation.

KNK Poultry is a NYS certified poultry processor for all-natural poultry farms in Delaware County. The chickens they purchase are raised on farms which feed all natural feed with no hormones or antibiotics added. As a processor they are able to provide us with very fresh whole birds, chicken breasts, legs and thighs, backs, necks and livers. Very fresh chicken is very tasty chicken!

Alan & Nancy have been organic gardening and raising animals since we were children growing up in Connecticut. Our beef business began in 1967 on a small scale (4 cows) and has grown since then to over 120 head. We breed and raise about 30 corn fed pigs each year and coddle our horse, donkey, cats and dog. Since 2003, we have been selling our vacuum packaged frozen beef and pork directly to the consumer. We believe that our technique of raising beef produces the healthiest meat as our cattle's diet is exclusively grass and hay, water, air, salt, and trace minerals. Unlike many grass-fed operations, our cattle are not fed grains for their last few months. Although we are not certified organic, we practice organic techniques on our 440-acre farm.

These family farms offer a range of eggs from a variety of chicken breeds. Some of the birds are completely free to wander the farm (although this size flock only provides 10-20 dozen eggs per delivery). The larger flocks at the Cornells and Joint Venture farms have a pastured area for the chickens in the spring. summer, and fall and have housing for the birds in the winter. All the chickens are free-range and eat ground feed from local growers (Cornell Farm grows all their own feed) that have no antibiotics or no hormones added. These eggs arrive here the day before the delivery and are packed fresh for each of your CSAs.

Mack Brin Farms in Ballston Spa NY is a 56 acre farm where Julianne raises pastured chicken. Julianne is working hard on her farm, doing it all herself. Though not organically certified, her fields have been clean of any artificial inputs for 15 years. She raises both egg laying chickens and meat birds and hopes to expand to other animals in the future. Her chickens are moved daily through the fields, and supplemented with local feed – non GMO, non medicated. Julianne takes extra care to make sure every detail is the way she wants it, including her packaging of the birds. We hope this new relationship with Mack Brin Farms is successful and helps to keep another new farmer farming and happy.

Nettle Meadow Farm is a 50 acre goat and sheep dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek, New York and Warrensburg, New York. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, goat cheese and the simplicity and challenges of farm life. Our farm is run with the assistance of farm manager, Stephen Hitchcock, assistant manager Sam Saunders, and Joan Flanagan. Nettle Meadow Farm was originally founded in 1990 and is the home of 300 goats, several dozen sheep and a variety of farm sanctuary animals. Nettle Meadow is committed to the principles of natural ingredients, happy and healthy animals, and carefully hand-crafted artisan cheeses.

O’DONNELL HILL FARM, is in the hills of southern Washington County, about five miles from the Vermont border and a mile from the Battenkill River, which flows into the Hudson River eight miles to the west of the farm. The owners, Judy & Noel Hanf, offer grass-fed beef, vacuum packaged and frozen, from purebred Hereford steers between 16 and 24 months in age. All the steers have been born on the farm, and spend their entire lives there. They are fed exclusively on our pasture and on hay grown on the farm. They receive no manufactured grain-based feed, antibiotic feed additives, growth hormones, or genetically modified feed.

Jenn of Our Farm spent many years near us in Easton bringing her vegetables, chickens and eggs to the Troy Farmers Market and forming a CSA with many local drop off sites. She moved recently to Richfield Springs and has been farming there. She has always raised her birds in pastures, moving them often and supplementing their feed with local grains ground with no added hormones or antibiotics from her new area, Oswego County. She has decided not to go to the market this winter so we will be selling her birds. They are larger than our usual offerings, but will make a special addition to any meal.

Many of you know Caroline as the email answering guru of Lewis Waite Farm, but when she’s not at work, she and her fiancé Josh are starting their own farm in Hebron, NY, where they are also building a house. Caroline and Josh are raising Cornish Rock Cross chicks, and have also been working on their own blend of organic feed. These chickens are fed a blend of Green Mountain Family Farm Certified Organic feed and the byproducts of a friend’s organic biodiesel operation. It is great to see what would otherwise be waste product, the extruded pressings of sunflowers and safflowers, go to feed animals instead, and the chickens LOVE it. They also eat vegetable waste from their big garden – tomatoes are a favorite – and anything else they find while roaming free range over their 1 ½ acre yard in North Bennington, VT, where they live currently. They are also a help cleaning up Caroline’s waste from putting up food for the winter – they love the seeds and skins from making apple sauce, jellies, and tomato sauce. Caroline and Josh’s laying flock is being pastured in Hebron, and she hope to be able to offer us eggs in the spring.

Putney Mountain Winery makes artisanal fruit wines from the finest Connecticut River Valley fruit. Their Vermont Cassis earned three medals in international competitions in 2010 and was judged the "best fruit wine in the northeast" at the wine competition at the BigE in Springfield, Mass. To make Putney Bubbly we use the apple cider Paul Dutton makes at his orchard in nearby Newfane, Vermont. It is the best tasting apple cider we know. We begin adding bubbles to the cider the same day the apples are pressed. Thus we capture, in every bottle of Putney Bubbly, the sensational flavor of Paul Dutton’s cider. Paul Dutton uses Integrated Pest Management strategies to manage his apple orchard, meaning a combination of techniques to minimize pest damage, and does not just blanketing his fields with pesticides.

Stonewood Farm specializes in premium quality turkeys with superior flavor and juiciness that can only be grown in Vermont. We grow our turkeys naturally; that is we do not feed antibiotics or growth hormones. We ready our turkeys for your family without using any preservatives or artificial ingredients. Just plenty of fresh Vermont air, cool nights, green pastures, good feed and tender loving care on our family farm. Three generations of the Stone family currently operate Stonewood Farm, a one thousand acre farm located in Orwell, Vermont. We produce the best quality all natural turkeys. They are delicious and naturally self-basting, sold fresh for Thanksgiving and Christmas. We sell frozen turkeys and turkey products all the year round. To ensure the highest quality turkey for your family, we have a small but spotless USDA inspected processing plant located on our farm. Our turkeys are kept indoors inside spacious and uncrowded open sided barns, providing them with fresh air, plenty of natural sunlight, and shelter from extremes in weather that are quite common in New England. We no longer choose to free range our turkeys, due to the benefit of proper sheltering and to the clear and present threat of exposure to Avian Flu from overflying water fowl.

We gather all of our sap from our farm's trees and from our neighbor's woodlot. We have a state of the art sap house that is wood-fired, uses reverse osmosis filtering for the sap and diatomaceous earth filtering for the syrup. We produce beautiful, sweet, golden maple syrup. We add nothing to our sap or syrup during the processing; it is simply the rich, delicious flavor of the sugar maple tree filtered for purity.

Uncle Broc raises his own feed for his dairy cows and free-range tukreys, using no pesticides, no GMO corn.

The Vermont Maple Granola Company's PREMIUM GRANOLA and TRAIL MIX is handmade in small batches using whole grain oats, a variety of nuts, seeds and dried fruits, heart-healthy canola oil, pure Vermont maple syrup, and a touch of sea salt. It is slow-baked to create a crisp, light texture and has a true maple flavor. We offer six varieties of granola, each a special blend of familiar ingredients in classic flavor combinations. Each delicious flavor of granola is available in our standard 1-pound bag, 2-pound bulk bag, or 4-ounce snack size. Our hearty trail mix, which is a mixture of maple-roasted oats, pumpkin seeds and sunflower seeds, tamari-roasted almonds, dark chocolate wafers, peanuts, organic raisins and Maine-grown whole dried cranberries, is available in convenient 5-ounce bags, perfect for anytime you need a high-energy snack.