Farm Feast

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!

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

Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

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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 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.