If you’re not sure where your local farmers’ market is, or if you plan on driving around the state this summer and want to drop in on a market that is new to you, keep this list as a reference. The markets listed here are members of the Vermont Farmers’ Market Association (VTFMA), whose purpose is to encourage and establish successful farmers’ markets in Vermont. Members of the VTFMA engage in statewide promotion of farmers’ markets, networking opportunities, building a collective voice for farmers’ markets, accessing educational possibilities, and strengthening financial assistance for farmers’ markets. You can learn more about the VTFMA at vtfma.org.
Vermont is home to a thriving spirits industry. Our in-state distillers are producing a wide variety of products from vodka and maple liqueurs to gin and rye whiskey. Many of them are winning national acclaim and international awards for their fine quality and appealing flavor. A number of the distilleries have their own tasting rooms where the products they make can be sampled and purchased. You may also find local distillers at farmers’ markets, special events, or festivals around the state.
Apples are one of the easiest fruit to pick and use. They're big, not easily bruised, most varieties store well, they can be eaten fresh, cooked, canned, frozen and made into many tasty and healthy dishes. Apples are fat-free, low sodium, and cholesterol-free. A bushel weighs between 42 and 48 lbs. A medium apple has about 80 calories. Apples originated in the Middle East (in an area between the Caspin and the Black Sea) more than 4000 years ago! They were the favorite fruit of ancient Greeks and Romans. Apples arrived in England at around the time of the Norman conquest (in 1066) and English settlers brought them to America in the 1600 and 1700's.
Local ingredients are shaping the character of Vermont spirits in all sorts of ways. Whey, maple sap, or hard cider provide the starting point for fermentation. Honey can be added in the final stages of distilling. Honey or maple might be used at the end of the process to create a sweet liqueur. Soon local juniper berries will infuse gin, and local rye will go into the mash for whiskey. It’s all part of a Vermont spirits industry that is having a big influence, despite still being a very small part of statewide liquor sales.
If you raise your own animals in Vermont, it helps to be familiar with government meat regulations. Simply put, if you plan on selling the meat to anyone as individual retail cuts or wholesale, it must be slaughtered in an inspected commercial slaughterhouse and processed by an inspected commercial processor. We haven’t listed those facilities here; you can find them on the Vermont Agency of Agriculture’s website.