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
Farmer's Pantry Share!
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.
Creating a Sourdough Culture
If you mix flour and water and leave it to sit for several days it will grow a community of micro-organisms and become sour from the lactobacillus present in the air, water and flour multiplying. If you take a spoonful of the fermented dough and feed it some more...
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What 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.
