Wildstone Farm Tour
We are having a farm tour Thursday August 9th from 6-8pm. If you have ever wondered how your food is grown this is a great opportunity to find out more. This is our 34th year here, 30th of selling produce and 29th as a certified organic farm (the first in Bennington County!) Find out about our evolving methods, what it takes to be certified organic, why we farm, our plans,hopes and dreams for the future and more. We hope you can come.
We are having a farm tour Thursday August 9th from 6-8pm. If you have ever wondered how your food is grown this is a great opportunity to find out more. This is our 34th year here, 30th of selling produce and 29th as a certified organic farm (the first in Bennington County!) Find out about our evolving methods, what it takes to be certified organic, why we farm, our plans,hopes and dreams for the future and more. We hope you can come.
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The Outdoor Market season is here! Find us at the Bennington Farmer's Market every Saturday 10 am - 1 pm Riverwalk Park, Bennington Station, Depot St., Bennington In addition to produce, you will find cheese, eggs, meat, honey, maple syrup, prepared foods, baked goods, crafts and more. |
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Celebrating Our 29th Year Of Organic Certification
Since 1989, Wildstone Farm has produced Certified Organic vegetables, making us the oldest Certified Organic vegetable farm in Bennington County in Southwestern Vermont. Located in Pownal, Vermont at an elevation of 1,400 feet, our 21 acre farm is a mix of silt loam prime agricultural soil and second growth forest. We practice deep organic techniques in our intensively managed gardens. The use of high tunnels and a root cellar allows our produce to be available year round.
Since 1989, Wildstone Farm has produced Certified Organic vegetables, making us the oldest Certified Organic vegetable farm in Bennington County in Southwestern Vermont. Located in Pownal, Vermont at an elevation of 1,400 feet, our 21 acre farm is a mix of silt loam prime agricultural soil and second growth forest. We practice deep organic techniques in our intensively managed gardens. The use of high tunnels and a root cellar allows our produce to be available year round.
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