Japanese White and Brown short grain rice. This rice is known as “Seven Sisters”
Grown with deep organic methods
Available in 3 size shares at our annual distribution
Growing Food, Farms and Community Since 2005
Heritage Grains Share
More than 23 selections of Ancient and Heirloom Flours, Grains and Beans in an annual distribution every winter!
Oats, Cornmeal, Buckwheat, 5 Ancient and Heirloom Wheats, 7 Stone Ground Flours, Popcorn, Rye, 4 types of Heirloom Beans and more!
Harvesting Traditions
The forthcoming book from our founder, Benjamin Lester, featuring more than 200 full color pages, stunning photography, stories, and recipes to reclaim our Ancient and Heirloom Grains and Beans.
Farmer's Pantry Share!
Over 60 selections of the finest farm preserves from ten of our most cherished craft producers. Fruit and herb preserves, dried mushrooms, lacto-fermented veggies, hot sauces, terroir honeys, wild seaweeds, apple and ginger preserves, herbal teas, culinary herbs, craft mustards, and more!
The Local Rice Share!
Enjoy the first rice ever produced on a commercial scale in New England!
Grown with deep organic Methods in Vergennes Vt. White or brown rice in 3 size shares.
November News!
Happy Wetness Everyone! I've been out in the corn fields in Hadley taking photos for the book and the Gazette ran a story last week about the forthcoming book. If you have a copy of this please send me a photo of it as I have not been able to get my hands on a copy....
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I need a gyro!
Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita. This is my favorite way to make pita bread. Pure...
read moreWhat Our Members Are Saying
These are just a few examples of the overwhelmingly positive experiences our members report!
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.
Don't Be Shy
If we didn’t answer all of your questions, feel free to drop us a line anytime.