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"We learn from our gardens to deal with the most urgent question of the time:How much is enough?"

Wendell Berry

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1836 Farmstead at Two Rivers Center

Farm:
5 Home Farm Way
Montpelier, VT 05602

Office:
Food Works
64 Main st.
Montpelier, VT 05602

Farm Hours

The farm is open from April thru Mid-November. Call to schedule a tour of the Center.

For More Information

To learn more about how to get involved with Food Works, either by volunteering, building collaborations, or supplying the program with local produce, Contact:

Ariel Pascoe
Farm-to-Table Operations Manager
Office: 802-223-7700
[email protected]

http://foodworksvermont.org/ [Check out our website here]


Today Is Sunday, August 28, 2016

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Farm to Table


FTT Ordering Process

Welcome to Farm-to-Table

Your one-stop-shop for FRESH, LOCAL, ORGANIC food. Are you a restaurant, cafeteria, coop, or institution? Are you located in Washington County? If so, you are eligible to participate in our program. We provide Refrigerated Delivery twice a week to locations all over Central Vermont!

What is Farm-to-Table?

Farm-to-Table (FTT) is a year-round weekly distribution service of fresh local foods in Washington County. In short, FTT markets and distributes local farmers' food.

The goal of this program is two-fold:

Provide universal access to the freshest local foods in Central Vermont
Supplement food access with the educational outreach needed to make best use of these foods.

More on Farm to Table

The vision upon which the Farm-to-Table Program operates is simple but powerful: to make available to all members of our society food which is fresh, healthy, grown in a sustainable manner, benefiting the local economy, connecting us to our neighbors and to the soil itself. Food Works at Two Rivers Center has long been involved in education and activism concerning issues of food, nutrition, agriculture, and sustainability.

At Farm-to-Table we offer a variety of educational services which aim to empower the community and provide tools with which all members of society can prepare and eat their own fresh food. These opportunities range from cooking demonstrations at Food Shelves to day-long workshops with food service providers and farmers, bridging the gap between those who grow the food and those who prepare it.


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