Now offering the 2017/18 Rice Share!
Due to the limited availability we are offering the rice as it’s own share so we can order early and don’t miss out on it. It will be offered in three sizes(10, 25, and 50lbs) and will be distributed at the same distributions as the main grain share!
Reserve your share [icon name=”share” class=”” unprefixed_class=””]
Now distributing in New York in addition to Western MA, and Boston!
So many folks over the past two years have been driving all the way from New York we have decided to bring our annual grain distribution to west to Westchester, NY to make it more environmentally friendly and satisfy the growing demand for a NY Grain share distribution!
Boston Baked Beans
Growing up boston baked beans were a staple snack in my house. This summer as I was trying to figure out how to get my kids to eat more beans(All the healthiest, longest lived populations eat lots of beans and they have many health benefits...) I was reminded of this...
The Heritage Grain Share
New England’s First CSA (Community Supported Agriculture) for flour, grains and beans! The missing link in the burgeoning local food chain, The Hertiage Grain Share was created by Ben Lester in 2008 and has been a huge success. Proving the best quality grains to over 200 members and counting.
The Farmer's Pantry CSA
We have been on a long and dangerously delicious mission to find you the best local farm products around and make them extremely easy to get your hands on and use. Saving you time and money we have searched tirelessly for over ten years to bring these unique and exceptional products
World Class Recipes, Video Instruction and Live Workshops!
Ben Lester’s culinary expertise and wealth of knowledge has been indispensable for those looking to become better bakers and cooks especially in the area of using locally grown grains, flours, and beans. Whether you’re a first time baker or have 30 years of experience, Ben’s recipes and tutorials will add a lot to your baking arsenal.
Whole Wheat Miche Made Easy with “Cool Control”
This loaf is so simple, and delicious...fresh ground flour, water, salt, and yeast. The crumb is airy, supple and moist, and the crust is crackling chewy and caramelized. This technique is the first part in a series designed to show you everything you need to know...
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What Our Members Are Saying
These are just a few examples of the overwhelmingly positive experiences they have!
Dear Ben,
I’ve been making your cool control whole wheat bread ever since you shared the recipe. It is indeed foolproof, and it is outstanding! Never before have I had success with 100% whole wheat bread and I tried for years. Thank you so much!…
…I made this loaf of rye bread per your instructions and it is outstanding!
Thanks to you, at last I am able to make
consistently excellent 100% whole grain breads.
Now I hope it will be possible to change my 2016 grain CSA from a half share to a full share. I will go the website later on and try to do that.
Many thanks again!
Brent JacksonGrinding wheat berries and other grains to bake with has been part of our lifestyle for many years. When Ben started the PVGH CSA, we jumped at the opportunity to buy wheat that was locally grown. Now, we’ve experimented with the different varieties of wheat available from PVGH, and we have learned what our favorites are for biscuits, cookies, crumble, crusts, etc. The quality is phenomenal, and each year the distribution process has provided increased flexibility of choice. Thank you, PVHG; keep it up!
Linda Farmer
Kim Matland
Ashfield
As someone who chooses not to eat wheat, I’ve gotten a lot of value out of the grain share.
Most of the baking I do is with the oats, buckwheat and corn from the share, which I grind into flour. I’m very happy with the results.
The variety of beans available is wonderful and the popcorn is always a highlight for me.
