| Vaszauskas Farm Starberry Farm
Starberry Farm is owned and operated by Bob and Sally Futh. All the produce they sell is grown on their farm, including:
Peaches- 33 varieties through mid-Sept.;
Plums- 4 varieties, July and August
Apricots- 4 varieties, July and August
Pears- 3 varieties, August/Sept.
Nectarines- 2 varieties, August-Sept.
Apples- 15 varieties, August-October.
We also may have:
Free range natural eggs, starting in July
Raspberries, blackberries - August
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Deeply Rooted Farms LLC, home of a second generation choose-and-cut Christmas tree farm and Patti and Jonathan Sederquist. In addition to growing pumpkins, gourds, and winter squash, this family-run farm is now also the place to find the best strawberries in the area. With six varieties to choose from, you will find a berry for every occasion from fresh eating to shortcake to chocolate dipping. Deeply Rooted Farms places a strong value on conserving our natural resources and using sustainable farming practices. Currently, twelve acres are being cultivated for pumpkins, gourds, winter squash, Christmas trees, strawberries, and cover crops, with plans for continued expansion. The fruits of their labor are sold at Hogan's Cider Mill in Burlington and other fine farm stands and markets throughout Litchfield County. | | 
Waldingfield Farm  | |
Waldingfield Farm was purchased by our great-grandfather, Mr. C.B Smith, at the beginning of the last century and was for many years a working dairy farm. The onset of World War II, and the declining dairy industry in New England put an end to the farm's milking operation. For the next fifty years the land was worked by neighboring farmers.
In 1990 Daniel Horan, great-grandson of C.B. Smith, began the process of reclaiming Waldingfield as a working farm - except with a difference. Waldingfield was to farm organic vegetables. Armed with a degree in History and a voracious reading appetite, Dan began his quest. He started on a small, half acre plot and recruited his younger brother Quincy to help with the daily work. The following summer Patrick, Quincy's twin brother, came aboard, and since then Waldingfield has been a family affair.
As the new century begins Waldingfield Farm is one of the largest certified organic operations (Baystate Organic Certifiers.) in Connecticut. We currently cultivate on over 20 acres and have an active CSA program (community supported agriculture), which we believe is the wave of the future for small vegetable farms like ours. We have numerous restaurant clients, participate in three farmer's markets, have a wholesale distribition, and a thriving roadside stand!
Quincy now manages the daily workings of the farm with Patrick, and Daniel assists them on weekends. All of us at the farm thank our supporters for believing in the goals of organic farming. It remains our passion and we will work as hard as we can to bring the highest quality produce to our customers. See you in the fields!
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Bantam Bread Company
Bantam is a charming little village in upstate Connecticut with a world class bakery. Since Niles Golovin opened it in the summer of 1997 the Bantam Bread Company has set a spectacular standard of artisan breads that are the equal of – if not better than – anything we have eaten in the great-bread cities of San Francisco and New York: tawny-crusted peasant bread, rugged multi-grain, chewy rye with caraway seeds, and rosemary-perfumed Kalamata olive sourdough. A “holiday loaf,” created for the bakery’s first Christmas season and studded with toasted walnuts, golden raisins, and sour cherries, has proven so popular that it is now available year around.
“There is a tremendous amount of mystique attached to sourdough, But it isn’t so mysterious, really. What we are doing here is capturing wild yeast. We propagate it by feeding it three times daily. When I come in a little before two in the morning, I've got a full bucket of sourdough, and as I progress through the bake, I use sourdough in each batch and by the end of the bake I'm left with just a small amount in the bucket. Then we feed it whole wheat flour and well water. Three times, on schedule, we feed it until the bucket is refilled again. And it grows, it really grows!
What’s happening when you put the flour and water in that bucket is that the yeast is screaming out, ‘There's a party going on!’ and all the airborne yeast in my bakery sort of migrates to the bucket to join in. So in effect what we are doing is taking a sourdough culture, which is a natural yeast culture, and inviting all the yeast in the neighborhood to join in.” Niles Golovin, Bantam Bread Company | |