The Pioneer Valley Heritage Grain CSA

New England’s First Grain Share Since 2008
Community Supported Agriculture for Grains, Beans, and seeds. Leave the supermarket bulk bins in the dust bin!
  • The easiest, most cost effective, healthiest and delicious way to eat local year round
  • Bringing you 18 types of grains, and beans and 7 types of flour each season
  • You choose exactly what you want
  • Distributed once per year in January/February in the Boston area, Western MA, and Westchester NY

Welcome to Farm Feast!

Adventures in Delicious Eating!

  • The Heritage Grain Farm Share
  • The Farmer’s Pantry Preserves
  • Recipes, Video Classes, and Workshops!

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

The 2017 Heritage Grain Share

1/2 share
$185/Year
  • Last SundayAn Annual distribution of 22 types of hierloom and ancient grains  and beans and flours grains grown by 2 MAssachussets farms, 2 Maine farms and 1 Pennsylvania farm.
  • Designed to be a year’s worth of grains, beans and flours for 1-2 people!
  • You can select exactly which grains you would like and how much you’d like of each. You will receive 40-50lbs at the distribution in January/February of your selections. This will give you about 1lb per week for the year.
  • Over 22 choices to mix and match from! Select from 5 types of heritage and ancient wheats, 3 types of oats(rolled, steel cut, and whole), 4 types of heirloom beans, popcorn, rye, heirloom cornmeal, masa corn, 3 types of wheat flours, spelt, and more.
  • Customize Between Christmas and New years online with your unique customizing link you’ll receive approximately on Christmas morning!
  • Pick up your share in:
  • Western Ma the last Saturday in January 2018 at Brookfield Farm
  • The Boston area the first Saturday in February 2018 at Codman Community Farm In Lincoln.
  • The New York Area the Last Sunday in January!
  • The Connecticut Pick up is the First Sunday in February
  • Select your exact pick up time at our website’s pick up scheduling page!

The 2017 Heritage Grain Share

Whole Share
$365/year
  • An Annual distribution of 22 types of hierloom and ancient grains and beans and flours grains grown by 2 MAssachussets farms, 2 Maine farms and 1 Pennsylvania farm.
  • Designed to be a year’s worth of grains, beans and flours for 3-4 people!
  • You can select exactly which grains you would like and how much you’d like of each. You will receive 80-100lbs at the distribution in January/February of your selections. This will give you about 2lb per week for the year.
  • Over 22 choices to mix and match from! Select from 5 types of heritage and ancient wheats, 3 types of oats(rolled, steel cut, and whole), 4 types of heirloom beans, popcorn, rye, heirloom cornmeal, masa corn, 3 types of wheat flours, spelt, and more.
  • Customize Between Christmas and New years online with your unique customizing link you’ll receive approximately on Christmas morning!
  • Pick up your share in:
  • Western Ma the last Saturday in January 2018 at Brookfield Farm
  • The Boston area the first Saturday in February 2018 at Codman Community Farm In Lincoln.
  • The New York Area the Last Sunday in January!
  • The Connecticut Pick up is the First Sunday in February
  • Select your exact pick up time at our website’s pick up scheduling page!
Perfect Polenta or Gastronomic Grits?

Perfect Polenta or Gastronomic Grits?

This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...

Now distributing in Connecticut and New York in addition to Western MA, and Boston!

So many folks over the past two years have been driving all the way from New York we have decided to bring our annual grain distribution to west to Westchester, NY to  make it more environmentally friendly and satisfy the growing demand for a NY Grain share distribution!

Meet Ben Our Founder and Creative Director!

Hello! My name is Ben Lester and I invite you to come with me on a journey into real food ecstasies, community connections, and the nourishing journey of healthy whole food systems!  Growing up I was fortunate to have a father who cultivated a deep reverence for that...

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What Our Members Are Saying

These are just a few examples of the overwhelmingly positive experiences they have!

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
Ashfield

Sarah Ried

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.

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