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Farm Happenings at Root 5 Farm
Nourish
As the days get shorter and colder and we're all spending more time indoors, what better way to spend your time than cooking nourishing meals with your Root 5 Farm shares. Sheet pan roasting is a simple and delicious way to prepare the abundance of root vegetables available this time of year. Chop1 read more »
Sweetening
When temperatures drop and frost hits, only the heartiest of veggies are equipped to survive. And for many of them, the adaptation that keeps them from dying in the cold also makes them sweet and delicious. Have you ever noticed how much sweeter our root vegetables and brassicas taste in the fall?&1 read more »
Octoberfest
We're delighted to see our kraut cabbages sizing up (they get to be nearly 10lbs each!) and we're preparing for our big kraut-making shred fest at the end of the month. But we need to empty out some more kraut barrels so we have space for the new crop. This is our version of Octoberfest. We're feat1 read more »
Young Ginger
Our ginger crop is ready! This is one of the more unique crops we grow here at Root 5 Farm so it deserves some special attention. Our fresh young ginger is juicy and plump with a pink blush. This is because we harvest our ginger at a young stage, before it's developed any skin (our growing season i1 read more »
Young Ginger
Our ginger crop is ready! This is one of the more unique crops we grow here at Root 5 Farm so it deserves some special attention. Our fresh young ginger is juicy and plump with a pink blush. This is because we harvest our ginger at a young stage, before it's developed any skin (our growing season i1 read more »
Early Frost
Frost came two weeks earlier than usual this year. Typically the river valley fog protects our crops from an early frost, but this year it's been so dry that there is no fog to cloak our fields and keep them warm at night. Many of the crops we have out in the field at this point are frost hardy (ka1 read more »
Early Frost
Frost came two weeks earlier than usual this year. Typically the river valley fog protects our crops from an early frost, but this year it's been so dry that there is no fog to cloak our fields and keep them warm at night. Many of the crops we have out in the field at this point are frost hardy (ka1 read more »
Transitions
As we savor the last of our ripe tomatoes, we plant our final successions of cold hardy greens that will feed us through the winter. We feel a mix sadness and joy during these transition weeks. We're not ready for summer to end, but we feel a sense of pride surveying all that we've accomplished, an1 read more »
Squash Harvest
Spaghetti squash (or "skabetti squash" as our 4-year old son calls it) is one of our favorite early fall squashes. The name is pretty self explanatory, spaghetti squash is a great noodle substitute. But this versatile squash can also be used to make tater tots, added to a frittata, or even mad1 read more »
About the farm
Root 5 Farm is a certified organic vegetable farm located on 38 acres in Fairlee, Vermont, along the Connecticut River. The fertile river bottom soils provide a rich environment for growing over 100 different varieties of vegetables and herbs.
The farm has been certified organic by Vermont Organic Farmers (VOF) since 2006. We are dedicated to growing practices that use a holistic approach to soil fertility, pest control and plant and animal health. We build our soil through crop rotation and cover cropping. We're committed to a healthy workplace, environment, and community, and our products are infused with that attention. You’ll taste the difference!
Go to farm profile
The farm has been certified organic by Vermont Organic Farmers (VOF) since 2006. We are dedicated to growing practices that use a holistic approach to soil fertility, pest control and plant and animal health. We build our soil through crop rotation and cover cropping. We're committed to a healthy workplace, environment, and community, and our products are infused with that attention. You’ll taste the difference!