Farm Feast

Growing Food, Farms and Community Since 2005

Last Call For Sign Ups for the Upcoming Distribution!

Customizing links go out between the 19th and 23rd this month and will be due for completion prior to January 1st. Time slots for distribution will be on a first come first serve basis so if you need a certain time slot make sure to make your selection as soon as you receive your customizing link.

Distribution details:

  • The Hadley distribution will be at the United Methodist Church on February 4th from 11-3pm
  • The Waltham distribution will be at the Unitarian Universalist Church on February 11th from 9-1pm

Make sure you get your sign ups completed and keep an eye out for your customizing link as they go out.

During the distribution:

  • Please a lot one hour for your pick up and make sure to be on time for your pick up slot
  • Bring two large grocery bags for a half share and 4 for a whole share. All other bags(paper) will be provided for individual share portions
  • More details and your customized sheets will go out prior to distribution via email

Looking forward to another great distribution this year and can’t wait to see everyone!


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!

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.

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!

Harvesting Tradition

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.

The Heritage Grain CSA

Over 25 Selections:

The highest quality grains, beans, and stone ground flours
from the best farms in New England.

The easiest, most cost effective, healthiest and delicious way to eat local year round

Simple Once a year pick up

You choose exactly what you want. Shares are fully customizable.

The Farmer's Pantry CSA

The Finest Pioneer Valley Farm Preserves!

A ten farm collaboration

Bringing you over 50 types of preserves from fruit and herb, to mushroom, kimchi and much more!

Easy once per year distribution.

Harvesting Tradition

The Fourth Coming Book

by our Founder

Featuring 0ver 200 pages full color pages with everything you need to know about ancient and heirloom grains.

Now that the book is nearing completion, I wanted to let you know that you can pre-order it and be a part of creating this book.

Scheduled to ship for Christmas…Order your copy now! Stories, recipes, tips tricks and inspiration in a book

The Local Rice Share

Paddy Rice Grown by Erik Andrus in VT

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

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 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!

Linda Farmer

Kim Matland


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.

rave review:
I’ve been making my own bread for years, but this recipe changed everything. I don’t have to set aside a day anymore, or settle for soda bread. It’s truly only a few minutes in the making—I just have to plan ahead far enough to be able to bake it within a day. I have changed the recipe several times, and settled on my favorite, made with fresh ground flour, milk and a bit of honey. Delicious!
Bethany Creeger and Rebecca Williams

Don't Be Shy

If we didn’t answer all of your questions, feel free to drop us a line anytime.