Last Call For Sign Ups!With customizing and distribution right around the corner NOW is the last chance to sign up! Just a few more days until we close sign ups.
Customizing links will go out on the 24th of December and the distribution Dates and locations are as follows
- Amherst will be the Last Saturday in January on the 26th at Brookfield Farm from 11-3pm
- New York will be the Last Sunday in January on the 27th at Hilltop Hanover Farm from 1-3pm
- Lincoln(Boston Area) will be the First Saturday in February on the 2nd at Codman Community Farm from 11-4pm
- Connecticut will be the first Sunday in February on the 3rd at Hall Farm in Simsbury from 11-1pm
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!
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.
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!
What Our Members Are Saying
These are just a few examples of the overwhelmingly positive experiences our members report!
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 Jackson
Grinding 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!
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.