Community Supported Agriculture at Bread & Butter Farm

June 21 - September 27 (15 Weeks)

Thursdays, from 3-6:30 PM

Now offering Omnivore & Vegetarian Shares

Eating is how we learn about our landscape, how we share experience with loved ones, and how we nourish our bodies. At Bread & Butter, we prioritize cultivating our extended farm community to share these experiences with us. We are grateful to be at a point where we feel confident and excited to begin evolving how our CSA works -- to get to know our members better, and to share a real sense of  connection and reciprocity to this land. 

Our long term goal is to create a year-round, full diet, free choice CSA experience in which members have access to a wide array of the highest quality foods, and have total choice as to what products they want to take and in what quantity. We also envision a CSA that provides an amazing, community oriented pick-up experience for our members. We are beginning to take small steps towards this in our 2018 Summer CSA, you can read about some of these changes below. We are thrilled to be starting this transition and hope that you joins us! 

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Eat with us! 

Sign Up for our new Summer CSA share today

2018 Summer CSA Shares

Details and Changes to our SUmmer CSA Program! 

Member Resources

FAQ & Recipes for Successful CSA Membership

2018 & BEyond

Our Long Term Goals for CSA & Farm Membership

Share Options

Omnivore ShareS

(vegetables + Meat)

Includes an Assortment of Organic Veggies +
2 lbs of our Grass-fed Beef or Woodland Pork per week
(+ some Organic Chicken from neighboring farms). 
$695 / Season

Vegetarian Shares

An assortment of organic seasonal veggies
$345 / Season


Our shares offer an assortment of fresh vegetables throughout the season with the specifics of each weekly share dependent upon what is in season.  The majority of all crops in the summer share are grown on the farm between our hoop houses and keyline gardens, with occasional supplemental vegetables from our friends at neighboring farms.  Check out examples of sample shares from past years below, and read about our veggie cultivation practices here

In addition to fresh veggies, the omnivore share will include our nourishing and sustainably-raised grass-fed beef, woodland pork, and Organic chicken from neighboring farms. Specific cuts will change from week to week, so members will enjoy a wide variety of delicious options, like: Shoulder Roast, Chuck Roast, Shank Steaks, Flank, Flap, Skirt, Sirloin Steaks, Ribeye, T-Bone, Short Ribs, Bones, Organs, and limited ground beef (more coming in the fall). We will offer recipes and samples at the pick to help members get used to unfamiliar cuts and inspire ideas. 

We are thrilled to begin to offer the omnivore share. Animal and land stewardship are at the heart of our work, so this is a natural and long-awaited step for us. This share will eventually take the place of our bulk beef and pork shares, which we anticipate will help us to better plan our animal herd size, annual meat sales, and further develop relationships with our community of folks who eat from this land. Click here to learn more about our animal management practices, and how they contribute to long term land health. 


When: The new summer share will run from June 21 - September 27, which includes 15 weeks of food. 

Pick-Up Time: CSA share pick-ups will be once a week, every Thursday from 3-6:30 pm. We are happy to make accommodations for weeks when you cannot make our normal pick-up event. 

Pick-Up style: The majority of our vegetables will be pre-harvested and set out market-style under our pavilion. Members will fill their shares based on what's available and abundant. We will provide guidelines about how much of each crop to take, with an eye towards incorporating choice and flexibility  for members who want to tailor their shares to reflect what they will use and what they love most. In the future, we hope to transition to a free-choice model in which members decide which crops to take and in what quantity.  

New Pick-Your-Own Gardens: We are also excited to incorporate pick-your-own (PYO) harvesting into our CSA membership. This works best for certain produce, like cherry tomatoes, peppers, herbs, cut flowers, and string beans. PYO helps us out a lot by lessening the amount of up-front work we must do to prepare our CSA shares. It also means we don't over or under harvest, which reduces our waste. We also know that many of our members love the chance to spend time in our gardens and hoop houses, hanging out with the plants, and picking their favorite foods. We see this as great opportunity for members to get to know us and the farm a little bit better. We will have some PYO crops pre-harvested for those who don't have time during the pick-up window. 

Recipes & Storage Information: We are committed to helping our members use and enjoy all of their food. Friend of the farm and integrative medicine practitioner Jessica Morrison will be sharing recipes inspired by each week's share. Members will also have access to our library of past CSA inspired recipes, organized by vegetable. 

Packaging: Part of our motivation to consolidate our CSA pick-up into a weekly event is to reduce packaging. We encourage members to bring reusable bags and containers to fill up with veggies!  


Produce availability will move in concert with the season. Look below for examples of our vegetable offerings at different points through the growing season. Specific availability will always change year to year and depend on factors like weather and the other variables that come along with growing food. Members will receive a weekly e-mail that will outline what will be in their upcoming share, along with recipes and tips for cooking inspiration. 


June Sample Share

Peas, Head Lettuce, Escarole, Salad Mix, Garlic Scapes, Cucumbers, Scallions

August Sample Share

Peppers, Eggplant, Tomatoes, Salad Mix, Cabbage, Onions, Swiss Chard, Choice of Culinary Herbs

July Sample Share

 Peppers, Tomatoes, Kale, Salad Mix, Fennel, Parsley, Green Garlic

Recipes & Storage Tips

Friend and nurse practitioner with a focus on integrative health and nutrition, Jessica Morrison, will be writing weekly recipes inspired by our CSA shares. 

You can also check out our recipes page here, much of which comes from long-time CSA member and family cook Jen Albers. 


I already buy your food at the Farm Store - why join the CSA? 

CSA models offer greater stability for farmers. When folks who eat from the farm join our CSA, it makes crop and animal herd planning much easier, and it gives us greater financial stability throughout the season. Moreover, the CSA model gives us the opportunity to get to know our eaters on a deeper level, and share our experience as farmers. We urge those who love our food to be a part of our CSA. 

I've been a part of your CSA for years and was already happy - why all the changes now!? 

First of all, thank you so much for your long term support. It is because we have had such a positive experience with our CSA over the years that we feel empowered to make these changes. Read about what we are doing and why below. 

I'm missing a week for vacation - what will happen to my share? 

For those who will be out of town, you can pick-up a double share during another week of the season, or gift your share to a friend for the week you will be gone. Just let us know ahead of time so that we can help figure out the best option. 

I'm busy for this week's pick-up - can I still get my share? 

For folks who are busy on a particular pick-up Thursday, but still want their veggies that week, we can pack your share and hold it in the farm-store fridge for you to pick-up at a later time. 

I have dietary restrictions; I don't eat nightshades; I just don't like beets! Should I still join?

Yes! Moving forward, our goal is to provide much more choice and flexibility in the contents of our shares. This season, we will still be giving guidelines about what to take, but always looking for opportunities to provide choice for our members. Folks with specific needs actually provide us a great opportunity to experiment with different ways of doing this. In the future, we eventually hope to have a completely 'free-choice' model. 

Isn't eating meat 'bad' for the environment? 

We don't think so -- in fact, we believe the opposite. But, it's all in how you do it. Large scale, industrially raised meat where animals are kept in CAFOs (Confined Animal Feeding Operations) has a lot of negative impacts on animal well-being, environmental health, meat quality and nutrition. Animals raised on land, in balance with the surrounding ecosystem have the opposite effect. Our animals are cared for in ways that are consistent with their natural patterns, as part of intact and diverse perennial ecosystems. The resulting meat is highly nutritious and tastes excellent. Learn more about our animal husbandry practices here. 

Do you grow all of the food in the CSA?

We raise grass-fed beef and an array of organic vegetables and herbs. We also occasionally include value-added products like pesto, and hope to expand this in the future. For some crops that are difficult to grow on our clay soils or difficult for us to store in our facilities, we source from nearby farms with whom we have a relationship.

What are your veggie cultivation practices?

We grow most of our vegetables in three unheated hoop houses, which allow us to grow year round, even through the coldest of Vermont winters. All of our vegetables are certified organic, which means that we never use synthetic fertilizers or chemicals. We also work at a small enough scale to be able to do all of our labor by hand, and don't use a tractor or any mechanical cultivators to grow our veggies.  

This past season we were thrilled to expand our vegetable production into our first outdoor garden, which we created by sheet mulching (adding many layers of) composted soil and wood-chips  onto part of our home pasture. This outdoor garden, affectionately known as the "keyline garden", because of it's design which follows the contour of the pasture, has so much organic matter and woody material that it does an excellent job of regulating moisture and providing nutrients to the growing plants. We began by planting vegetables in this garden, but hope to eventually transition to perennials and perhaps even fruit and nut trees, once the soil ecology becomes more ideal for these longer lived plants. In the coming years, we also hope to expand these outdoor "keyline gardens" to weave through our pastures, allowing our animals to graze in between them. For now, we are loving the opportunity to garden outside and to experiment with different vegetables and a different environment. 

Contact Information: If you have more questions, contact us at 

Our long term goal is to create a year-round, full diet, free choice CSA experience in which members have access to a wide array of the highest quality foods, and have total choice as to what products they want to take and in what quantity. We see this model as offering a lot of benefits for our members and for the farm. By restructuring how we sell our food, we hope to make small steps towards strengthening the sense of place and ownership our members have to the food, farming, and people of this land. 

For our members, we hope it will enable us to provide the highest quality food, grown in the best possible way - for land, animal, and human well-being. We want our members to feel as a sense of place at the farm, and to know and understand that the farming practices they are supporting are done with the utmost attention and care. 

For us, we want to create a stable, long term community support system for the farm that allows us to prioritize personal and land health. For many farms, decisions are made at the expense of animal well-fare, worker livelihoods, or environmental health. Small farms that develop close relationships with their eaters have the opportunity to do things better. 

2018 CSA Changes

This summer, we are making a few key changes that we are very excited about. First, we are beginning to offer an omnivore option that includes our meat. Meat is one of the products that we grow that we are most proud of. In terms of sustainability, our animals are raised as part of intact and diverse ecosystems, their movement on the land builds top soil and stores carbon in the ground. Of course, we believe that it should be a regular part of our CSA members' eating experience. 

We are also consolidating our CSA pick-up experience. What is lost in terms of convenience, we know will be made up for in terms of experience and connection. We want our CSA pick-up to be an event that our members look forward to, with opportunities to get to know other members, the farm team, and our plants and animals. In line with our goal of engaging folks of all ages and stages, we hope to create an experience that is fun and engaging for kids as well, and are excited for the opportunities that a single pick-up event offers in this regard. 

This new format will also allow for us to offer more choice and flexibility in how our members pack their shares. While we still plan to guide contents and quantities, we will be experimenting with different ways of increasing choice, and paying close attention to member preferences and habits. We hope to learn a lot through this to help us move towards a free-choice model in the future. 

Finally, we will be striving to really grow from our core, and encourage more cross-over from those who participate in our educational programming to also eat from the farm. 

2019 Summer CSA Planned Changes

By next year, we would be thrilled to be able to transition to a free-choice model in which members take whatever they want in whatever quantity their family needs. We also hope to develop our financial stability enough to create systems for a sliding scale option for CSA members, allowing people to access membership in accordance with their financial means. We also hope to begin accepting SNAP benefits as another means of improving access. In addition to addressing access for our members, it is also a priority to make sure that our food sales support the farm team itself, and is a part of a strategy that allows for all team members to receive living wages and lead balanced lives. 

By next year, we also hope to create an annual membership option that allows for longer term commitment and increases financial stability for us, as well as to expand our capacity to offer value-added products that increase variety and food quality across the seasons. 

And Beyond...!

We are exploring the potential for restructuring the business itself, and draw a lot of inspiration from various worker / consumer co-operative models. Right now, we hope to work on cultivating a real sense of place and ownership for our CSA members, and maybe some day this will transform into a new legal status for the farm that acknowledges the eaters as the real owners of the farm. We also see the idea of membership converging across more parts of the farm, and may consider expanding this approach to our education programming as well. 

It is also an ongoing goal to be a source of instruction and inspiration for eating seasonally, and to help our members become more adept and creative with food storage and preservation options. And finally, we aspire to permanently park the tractor and harness the power and companionship of horses. 

Omnivore CSA (Summer)


Dates: June 21 - September 27
Pickup: Thursdays, 3-6:30

15 weeks

Includes an Assortment of Organic Veggies +
2 lbs of meat per week, including our Grass-fed Beef, Woodland Pork and Organic Chicken from neighboring farms. 

A variety of cuts will be available, including: Shoulder roast, chuck roast, shank steaks (braising - osso bucco), flank, flap, skirt, sirloin steaks, rib eye, T-bone, short ribs, and limited ground beef


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Vegetarian CSA (Summer)


Dates: June 21 - September 27
Pickup: Thursdays, 3-6:30

15 weeks

Includes an Assortment of Organic Veggies, varying with the season! 

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Thank you!

Growing Practices

We work alongside the plants, animals, and microorganisms on the farm as land stewards. Together we nurture a habitat that will sustain us and our community within the fabric of an intact and thriving ecosystem­­. In this, we are collaborative partners in landscape regeneration. Our collective impact builds soil, regulates water flow, and invites back biodiversity of all kinds across the surrounding gardens, pastures, woodlands, forests, and wetlands.


Our animal husbandry practices are guided by the animals and the landscape as we work to steward closed herds that become increasingly indigenous to this land. To do so, the animals are born into and cared for within multi-generational families, while the surrounding ecology informs our management and breeding practices. We select for animals whose shape and size do well on our clay soils (think less pounds per square inch of hoof pressure to alleviate compaction), who can forage their dietary needs from the land’s pasture species and medicinal hedgerows (our animals exhibit thriftiness and fatten well with no or limited need for supplemental feed), who have strong mothering instincts (our grandma-centric herds mentor the next generation building ancestral knowledge of foods, medicines, and behavior patterns), and friendly personalities towards humans.

We work with these animals to pattern a lifeway after their ancestors, and trust them to shape and regenerate their own habitat as we do ours. We prioritize their health and vibrancy, as they live full lives regenerating the land and also provide us with nutritious and delicious meats, beautiful and supple hides, and nutrient-rich compost.

Central to our work restoring the health of the land is our progress towards complete habitats that includes the food, shelter, fibers, and medicines to fully support communities. As our work continues, the land looks less and less like a traditional farm and more like an integrated mosaic of wetland, savanna, woodland, and forest ecosystems woven by a diversity and abundance of annual, perennial, tree, animal and human(animal) communities.  


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Our herbivore cattle are 100% grass-fed, using adaptive mob-grazing practices that mimic their natural grazing and migration patterns - moving 1 to 8 times a day at 25,000 - 500,000 pounds per acre across the land May through December. The speed, rhythm, and intensity of moves are dictated by daily weather and seasonal climate, plant growth stage and productivity, the herd’s nutritional and medicinal needs, and our personal time availability. Calves are born on pasture in June through July to align peak nutritional needs of the lactating mama cows with the nutritional flush of summer pasture growth. Similarly, breeding season occurs in September through October at the annual peak of herd fertility. During deep winter and mud seasons, our cattle are fed organic hay from local farms, and live in a woodchip bedded pack system that allows us to make excellent fungi-rich compost from their winter manure.  


Throughout the year, our cattle have access to free-choice minerals like selenium that is otherwise unavailable from our soils, kelp for iodine and salt because while wild herds may have visited the coast our herds do not, and biochar for gut health and soil restoration. We are always working to evolve our cattle habitat and management systems. In additional to improving water and fencing systems, we aspire to extend their grazing season further into the winter months through expanding our land base to allow for more stockpiling of summer forages, and growing trees and shrubs for nutrient-dense leaf forage and shelter from the wind. Winter grazing also benefits us financially by limiting our purchased hay expense and time expense managing our winter bedded pack system.

Pigs & Turkeys


Our omnivore pigs and turkeys also move across the land, and forage much of their food from the pastures and woodlands. For now, a significant portion of their diet comes from organic, non-GMO, soy-free Vermont-grown grains as well as fruit, vegetable, and nut gleanings from neighbors and local farms and processors. We are working to grow more of their food and shelter habitat on our land by planting and regenerating fruit and nut trees and shrubs.  



We grow most of our vegetables in three unheated hoop houses, which allow us to grow year round, even through the coldest of Vermont winters. All of our vegetables are certified organic, which means that we never use synthetic fertilizers or chemicals. We also work at a small enough scale to be able to do all of our labor by hand, working to grow vegetables with as little soil disturbance as possible, with the goal of developing a full no-till production model both within our hoops and our outdoor gardens. 

In doing this we are working to build a resilient and intact soil ecology that benefits both the land and the vegetables that are grown here.  This is a system that often takes time to establish, but, among other things,  leads to decreased soil erosion, decreased soil compaction, accumulation of organic matter and better water infiltration in the soil. 

In spring 2017 we expanded our vegetable production into our first outdoor garden, which we created by sheet mulching (adding many layers of) composted soil and wood chips onto part of our home pasture. This outdoor garden, laid out according to a Keyline pattern, has a lot of organic matter and woody material which helps it to regulate moisture and provide nutrients to the growing plants. We began by planting vegetables in this garden and will transition to perennials and fruit and nut trees as the soil ecology becomes more ideal for these longer lived plants. In the coming years, we plan to expand these outdoor Keyline gardens to weave through our fields and integrate annual, perennial, and animal systems.  We are always learning and experimenting and love this opportunity to garden outside with different vegetables in a different environment.