2008 Conservation Farmers of the Year

We were so pleased to be recognized for our efforts this year by the LCNRCD at their annual Harvest Dinner on Oct. 12th. Here's what they said about us...

Honoring Valley Dream Farm for their commitment to agricultural security in the Lamoille Valley.

The Tisbert family purchased the farm known now as Valley Dream Farm from Fred Trask in 1992 and preserved the land with the American Farmland Trust. The Tisberts began milking 90 head of registered Holsteins. Falling milk prices, the importance of family and a strong desire to be good land stewards were all motivating factors behind their transition to organic vegetable production.

To protect soil and water quality, the Tisberts utilize a nutrient and pest management plan and implement practices such as diversified crops, cover crops and crop rotation. In 2008, with assistance from USDA NRCS, a section of streambank was stabilized and over 8,000 feet of irrigation pipe installed to water plants, protect against frost and eliminate the need to draw water from a small brook.



Valley Dream now includes a 200 member CSA (Community supported Agriculture), three weekly farmers markets, a vibrant farm store and a relationship with Salvation Farms of the Vermont Foodbank. The farm works with Salvation Farms and volunteers to harvest produce and make it available via the Vermont Foodbank and community food shelves; furthermore, the farm has developed a program with Laraway School to have their students work in the fields and help harvest produce of their community supported lunch program. In only two years the farm has donated over 22,000 pounds of fresh, local produce to those in need.

Valley Dream is a member of NOFA (Northeast Organic Farmers Association), an organization that regulates and certifies organic farms, and distributes produce from Maine to Florida with Deep Root Organic Co-op, a local vegetable cooperative.

Many thanks to Anne, Joe, Jay, Jen, Ashley and Becky for thier commitment to agriculture, good water and soil health and the well-being of Vermonters,

The Harvest Dinner was coordinated by LCNRCD (Lamoille County Natural Resources Conservation District & Nature Center in partnership with NOFA-Vermont's Farm to Community Mentor Program, with financial support from Lamoille County Farm Bureau. A delicious buffet of local foods was catered by Black Diamond Barbeque, Elmore, and hosted Boyden Farm in their beautiful newly renovated barn.

PHOTOS and links to these wonderful folks.

Storage Tips

Several members have requested instructions on how best to store their vegetables. Here are a few tips.

Cucumbers will only keep for about one week in the refrigerator with a damp paper towel inside a plastic bag. Peppers and eggplant will do best in the vegetable crisper in a plastic bag. Eggplant tends to be a bit more perishable, so eat them up as soon as possible.

Kale, chard and broccoli all like to be really cold and wet. Place them in a plastic bag in the veggie crisper and add some crushed ice. Chard keeps up to one week, kale two weeks, and broccoli up to three weeks. If they do wilt, recut the bottom of the stems and soak them in a sink full of ice water for 1/2 hour and then cook.

Beets, carrots, Brussels sprouts and turnips like moisture and cool temperatures. Put them in separate sealed plastic bags, each with a damp paper towel, and they will keep for about a month.

Lettuce can be washed, rinsed and not dried before putting into a plastic bag with a very wet paper towel. It will stay crisp for about 5 days. Lettuce can also be kept like hydroponics by standing it upright in a wide cup of water with a bag over the top to keep the leaves hydrated. This also helps sweeten the lettuce if it is a bit bitter.

Potatoes, onions, winter squashes and garlic should always be left in a dry, cool, dark place. The dark prevents potatoes from turning green and bulbs from growing from inside. They can keep for months, but check weekly. If eyes appear on the potatoes, they have started growing again. Cut out the eyes, use them right away, and look for a cooler place to store your next batch. If onions or garlic grow green shoots, cut lengthwise and remove the green parts. Use immediately.

Tomatoes and tomatillos don't like cold. Do not refrigerate them unless they are fully red and you want to stop the ripening process.

Beets, carrots, turnips, cabbage, celeriac and Brussels sprouts like to be stored in sealed plastic bags in the refrigerator and can last for weeks or even months.

Please enjoy your fresh organic vegetables!

- Anne Tisbert

Winter CSA Shares of Certified Organic Produce

Eat delicious Watermelon, Tomatoes, Brussels sprouts, Broccoli and lettuces before old jack frost puts us into the deep chill.

Then we will have dried beans, beets, carrots, turnips, potatoes, and winter squashes all grown right here in Pleasant Valley. We will also be growing, season extended greens for salads and tomatoes until the deep winter days are no longer sunny and warm. We will continue to include delicious recipes and ways to make your cooking quicker and easier.

The price for a full winter share is $442.86, a savings of 10-20% over retail organic -- and it is fresher and you know where it is grown. You can make three payments of $155.00, checks post-dated 10/5, 11/5, and 1/5/2009. Full shares will pickup twice a month:

Oct 9th and 23rd Nov 6th and 20th Dec 4th and 18th Jan 8th Feb 5th
Thursdays between 4-6pm

Many of you were interested in a smaller portion of winter veggies, so we will now be offering a ½ share at $246.00. Half shares will pick-up only once a month. The 1/2 share season will run for 5 pick-ups:

Oct 23rd Nov 6th Dec 4th, Jan 8th Feb 5th
Thursdays between 4-6pm

If you need a Saturday pick-up, please call. Deliveries are available to local drop sites on Wednesdays for an additional fee of $6.00 /week.

Join on our website ValleyDreamFarm.com