Small vineyard and vegetable farm in beautiful historic Woodstock on the banks of the Ottauquechee River. The one acre vineyard has 600 cold-hardy hybrids. The Farm has 6.5 acres in cultivation using organic preferred methods to grow produce and a self-serve farm stand. The vineyard produces verjus which is sold at the farm stand as well as to restaurants, bars and shops. Learn about organic farming and viticulture . Enjoy the hiking, biking, swimming, tubing, kayaking, and other outdoor pursuits nearby. Lots of music and theater nearby, as well as museums and galleries. Summer and autumn in Vermont can’t be beat!
Please note: We provide groceries and vegetables from the garden. Wwoofers are expected to cook for themselves and share access to a camper kitchenette (oven, stove top, microwave, toaster, 4 cup coffee maker, fridge and freezer) as well as campfire cooking. Wwoofers also share access to the camper bathroom which has a shower, toilet, and sink. Everyone cleans as they go as space is limited and other people need a turn with the facilities. There are picnic tables and shade awnings and several campfire rings.
Organic methods: We make verjus for cooking. We do not spray chemicals to manage disease in the vineyard. We remove diseased tissue by hand. We forage horsetail to make a tea and spray it to control Downey and Powdery mildew. We use neem oil and a thyme based extract to spray to combat other vine diseases. I have made wine using the wild yeast that already exists in the vineyard to make the wine instead of commercial yeasts. I have switched my focus to producing verjus, a nonalcoholic cooking acid made from green (unripe) grapes. Verjus is a gourmet cooking ingredient used to replace vinegar or citrus in a recipe to avoid souring the palate for wine served with the meal. Although it dates back to the Roman Empire, recently verjus has gotten some attention as a great ingredient for cocktails and mocktails. Some studies show it has health benefits- "verjus' rich source of flavonoids and phenolic acids can help stimulate the immune system, lower the incidence of strokes, reduce cholesterol levels and prevent liver inflammation."
We are "foodies" and sticking to our culinary enhancement theme, we also grow edible flowers to sell in hanging baskets and directly to a local restaurant for garnish in salads and desserts. We grow 2 specific crops (habaneros and tiny cucumbers) for local chefs and hope to expand our client list. We are also offering fresh grape leaves for culinary use as well as bundles of grape vines to use as smoke wood for grilling and BBQ.
Certifications: VT Food Processor License
Current on going projects: Finish "floating" a family home in Pomfret to build a basement before winter 2025. Finish putting in an irrigation system in the vineyard, plant 125 new St. Croix vines to replace non-producing vines, create an extra camp site(s) for wwoofers, clearing proposed pond area, processing cut trees into firewood for sale at the farm stand, taking produce to the local Saturday Farmers' Market and more!
Mid summer we’ll be culling grapes and pressing verjus, bottling labeling and selling it at the farm stand, and to restaurants and retail shops. We may also be going to other local vineyards to help cull their grapes and use them in our verjus to increase our production volume. If we have time we hope to create lasagna beds for cover crop under the vines- planting crocus for saffron and other herbs that do well with grape vines.
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Learning opportunities
Vegetable farming
Viticulture
Vegetable or fruit preservation
Beer, cider, wine, or juice making
Food justice / sovereignty
Mechanics / tools / technology
Methods or systems
Biological pest control
Biodynamic agriculture
No-till farming
Permaculture
Regenerative agriculture
Mentoring opportunities
Woman-operated
Host type
Production farm
38.5
Hectares
|
95
Acres
