3-Corner Field Farm is nestled in the Battenkill River Valley at the foothills of the Green Mountains on the border of New York and Vermont. We are one of the few farms in the country that milk sheep for use in the production of gourmet cheeses and yogurt. Our sheep are raised with care and respect on beautiful, organically managed pastures, and never given hormones or unnecessary antibiotics. They are raised the old-fashioned way: outdoors, on pasture, eating natural grass, clover, and alfalfa. The result is tastier and more wholesome food for you, a better life for our sheep, and a healthier environment for all of us.

Argyllshire Lamb farm specializes in grass-fed and grass-finished lamb. Barbara Peters subscribes to the philosophy that the more natural the animals diet, the better the meat tastes and the better nutritionally it is for you. The lamb is all grass and hay fed and is natural, and free of hormones or feed additives. She feeds no grain. She is enthusiastic about this opportunity and hopes you'll find her quality products delicious.

Straddling the rolling hills of Vermont's Champlain Valley and easternmost Washington County New York, 300-acre CONSIDER BARDWELL FARM was the first cheese making co-op in Vermont, collecting fresh milk each day from surrounding farms from 1864 to 1932 and shipping big wheels of cheddar on the local railroad to Albany and beyond. A century later, Russell Glover and Angela Miller, the farm's owners since 2001, are revitalizing the tradition with goat's milk from their herd of registered Oberhaslis. Fed by rotational grazing on pesticide-free and fertilizer-free pastures along with organic grain produces the sweet and pure milk. Nationally known cheesemaker, Peter Kindel, developed the cheeses with Consider Bardwell's Cheesemaker and Dairy Manager, Peggy Galloup.

In spring, summer and fall we place our hives of bees at various farms in the southern end of Washington County, including Lewis Waite Farm. In the winter the hives are moved to a location where they can be protected from the wintry winds. In order to harvest and keep honey as a liquid, it must be heated and filtered. We use the lowest heat possible and simple straining methods to try to retain the nutritional benefits of the pollens that make honey a healthy food. We carry raw unheated too, to capture all the healthy benefits. Honey is a food that does not spoil.

Alan & Nancy have been organic gardening and raising animals since we were children growing up in Connecticut. Our beef business began in 1967 on a small scale (4 cows) and has grown since then to over 120 head. We breed and raise about 30 corn fed pigs each year and coddle our horse, donkey, cats and dog. Since 2003, we have been selling our vacuum packaged frozen beef and pork directly to the consumer. We believe that our technique of raising beef produces the healthiest meat as our cattle's diet is exclusively grass and hay, water, air, salt, and trace minerals. Unlike many grass-fed operations, our cattle are not fed grains for their last few months. Although we are not certified organic, we practice organic techniques on our 440-acre farm.

We gather all of our sap from our farm's trees and from our neighbor's woodlot. We have a state of the art sap house that is wood-fired, uses reverse osmosis filtering for the sap and diatomaceous earth filtering for the syrup. We produce beautiful, sweet, golden maple syrup. We add nothing to our sap or syrup during the processing; it is simply the rich, delicious flavor of the sugar maple tree filtered for purity.