Crops
Seasonal vegetables, herbs, and specialty crops grown with sustainable practices
Our Crop Production
Our diverse crop operations form an essential element of Elements Farm and Brewery. We cultivate a variety of seasonal vegetables, herbs, and specialty crops using sustainable, regenerative practices that build soil health and minimize external inputs.
Our crop planning is guided by principles of companion planting, crop rotation, and season extension, allowing us to maximize productivity while maintaining ecological balance. We focus on heirloom varieties and crops that thrive in Vermont's climate, resulting in exceptional flavor and nutritional value.
The crops element of our farm is managed collaboratively by our family, with each member contributing their unique skills to different aspects of planning, cultivation, and harvest.
Our Crop Products
Seasonal Vegetables
A rotating selection of fresh, organic vegetables throughout the growing season, from spring greens to fall root crops. Our focus on flavor and freshness ensures exceptional quality for our CSA members and local customers.
Culinary Herbs
Fresh and dried herbs grown for both culinary use and our brewery operations. Our herb garden includes classics like basil and thyme, as well as unique varieties that add distinctive flavors to our value-added products.
Specialty Crops
Unique crops like heirloom garlic varieties, edible flowers, and brewing botanicals that differentiate our farm offerings. These specialty items are grown in limited quantities with exceptional attention to quality.
Our Growing Practices
Regenerative Agriculture
We practice regenerative agriculture techniques that build soil health rather than depleting it. Through minimal tillage, cover cropping, and composting, we're creating a resilient growing system that improves with each season.
Our focus on soil biology means we rely on natural processes rather than synthetic inputs, resulting in crops with superior flavor and nutritional density while sequestering carbon and supporting biodiversity.
Season Extension
To maximize our growing season in Vermont's climate, we utilize various season extension techniques including high tunnels, row covers, and cold frames. These methods allow us to start earlier in spring and continue production later into fall.
By carefully selecting cold-hardy varieties and implementing protective measures, we're able to provide fresh produce for a much longer portion of the year, enhancing our farm's productivity and resilience.
Integration with Other Elements
Our crop production is deeply integrated with other farm elements. We use compost from our livestock operations to fertilize our fields, grow specialty ingredients for our brewery, and plant pollinator-friendly crops to support our honey bees.
This interconnected approach creates a closed-loop system where waste from one element becomes a resource for another, maximizing efficiency and sustainability across the entire farm.
Fresh from Our Fields
Our seasonal produce is available through our CSA program and at select local markets. Contact us to learn about current availability, joining our CSA, or arranging a farm visit to see our growing practices firsthand.