Flavors of the Valley
Taste the flavors of the Upper Valley this Sunday, April 7 at Hartford High School
Advance Tickets for entry between 11 am- 12 pm are SOLD OUT.
General day-of admission is from 12 pm- 3 pm, with tickets sold at the door.
Flavors of the Valley is our 18th annual premier local food tasting expo, with samples from over 45 farm and food-related vendors. Attendees enjoy fresh produce, artisan bread, award-winning cheeses, tasty jams, hand-crafted sweets, goat milk gelato, and many other delicious local goods.
Flavors of the Valley 2019 was on April 7. You can still be part of the flavors of the valley every day! Contact Flavors vendors (below) to join a Community Supported Agriculture farm, find places to buy their unique products, visit their stores, find their farm stands, see them at the farmers’ market, make special arrangements to purchase half a pig, order cookies, milk, coffee, gelato, cheese, and so much more.
Your shopping choices through the year make a big difference for our local farms. Add a little more local to your shopping. Every little bit adds up, and helps keep our communities thriving and resilient.
Flavors of the Valley attendee information
- Tickets at the door for entry 12 pm-3 pm: $12 per person, children 6 and under FREE, $35 family maximum (family is up to two adults with dependent children)
- Advance tickets: Only advance ticket holders may enter the gym during the 11 am- 12 pm hour. Advance tickets are SOLD OUT
- Cash, check and credit cards accepted at the door
- Zero Waste Event! Please bring a reusable plate, cup and utensil
- Bring a cooler for all the great farm products you will want to buy!
- No smoking or alcohol permitted on the premises
- Sorry, no pets. Only service dogs allowed
Find Flavors Vendors Throughout the Year
3 Boys Baking sampled maple nut granola, reach them at 802-295-6962
Alice’s Kitchen sampled parisian almond and plant based cookies
Angry Goat Pepper Co sampled hot sauce, pepper jams, mustards, and a BBQ sauce
Beaver Pond Farm sampled maple syrup, maple candy, raspberry jam and cookies
Berway Creamery sampled their 100% grass-fed chocolate milk, coffee milk, white milk and cocoa
Billings Farm and Museum sampled their Butter Cheddar, Sweet Cheddar, and Woodstock Reserve Cheddar
Co-op Food Stores sampled Long Wind Farm tomatoes with maple vinaigrette made with McLure Farm syrup
Crossroad Farm gave out free herb and vegetable starts
Farmer’s Body sampled their bar soap and body butter
GMO Awareness gave out High Mowing seeds, reach her at 802-674-3466
Great Eastern Radio did a live broadcast
Grow Compost of Vermont gave out information on composting services and soil and compost products for sale
Hartford Area Career and Technology Center’s Culinary Arts Program sampled their granola
The Community Resilience Organization of Hartford gave away coupons for seed potatoes for Potato Fest 2019
Hogwash Farm sampled organic chicken bone broth
Hartland Cattle Club, Windsor County 4H (sponsored by Mascoma Savings Bank) sampled Cobb Hill Cheese
Juel Modern Apothecary sampled fresh pressed juice
King Arthur Flour sampled baguettes with delicious spreads
Luna Bleu Farm sampled spinach, and corn and pea shoots
NH Dept. of Agriculture, Markets and Food had everything you need to learn about agriculture in New Hampshire
Northeast Organic Farming Assoc. of VT sampled applesauce
Norwich Farm Creamery sampled their yogurt, made with Billings Farm milk
Ottauquechee Natural Resources Conservation District brought their stream table
Pampered Chef sampled fruit salad and local whipped cream
Piermont Plant Pantry gave out their famous Flavors violas
Root 5 Farm sampled sauerkraut, kimchi, endive, microgreens, and carrots
Rooted in Vermont sampled Sherry’s Trail Bars
Screamin’ Ridge Farm sampled soups
Sunrise Farm had information about their farm and CSA
The Skinny Pancake- Hanover sampled crepes
Spring Brook Farm Cheese sampled three kinds of cheese.
Sweet Doe Dairy sampled goat milk gelato
Sweetland Farm sampled carrot salad
Thompson Goat Farm sampled a variety of jams & mustards
Trukenbrod Mill & Bakery sampled wholegrain sourdough wheat, spelt and rye breads made from locally grown/sourced organic grains, reach them at 802-439-9855
Upper Valley Coffee Roasters sampled their coffees with local milk and maple syrup
The Upper Valley Land Trust gave out information about their conservation efforts
Vegetaballs Pesto sampled their pesto
Vital Communities sampled Strafford Organic Creamery ice cream with Morrill Mountain berry coulis, Piecemeal Pie beet brownies, Hurricane Flats‘s popcorn, popped and seasoned by Trail Break Tacos, and bruised applesauce cake baked by HACTC students
Yankee Farm Credit gave out their famous buckets
Willing Hands shared how you can join their gleaning programs
Thank you Flavors of the Valley Volunteers
Flavors of the Valley is made possible by these community volunteers who help before, during, and after the event. Thank you all so much for everything you did to make this an excellent event.
Kate Adams, Kye Ameden, Barbara Barry, Lexi Basile, Steve Becker, Don Blunt, Michelle Boleski, Anne Bouchard, Cindy Brabant, Conni Campbell, Rachelle Capo, Jim Carsley, Gene Cassidy, David Cate, Megan Chapman, Elyse Crossman, Julian Desellier, Tristan Desellier, Jennifer Desellier, Debbie Diegoli, Tim DuMoulin, JoAnn DuMoulin, Michelle Gama, Emily Gardner, Bill Geraghty, Sandy Gmur, Rebecca Gordon, Linda Hallock, Susan Hardy, Judy Howland, Pam Jenkins, Bob Jordan, Linda Kahl, Tom Kahl, Barbara Kenny, Sean Kenny, Kyle Koehler, Erika Konkel, Beth Kopp, , Steve Ligon, Jason Lutes, Robin Luther, Pamela Mainville, Nancy Merrill, Amy Morel, Horace Morel, Joanne Needham, Andy Needham, Rachel Nelson, Monet Nowlan, Gayle Ottmann, Kat Pelletier, Jared Pendak, Judy Pierce, Markell Ripps, Ellen Sauer, Kate Sharron, Craig Smith, Rob Strong, Lauren Symons, Christina Thomas, Heather Vogel, Clementine Warren-Lutes, Susan Weeks, Erin Wetherell, Sally Wilson, and Youth in Action: Giavanni Minshall, Falcon Jaacks, Kayra Yaman, Julie Cook, Cole Griffiths, Lucy Griffiths, and Meredith Felde.
Join us as a Flavors Vendor
Vending at Flavors is a great marketing opportunity for farms and food businesses. Share your products and your stories with 1,000 eaters who love local food. Introduce your business or a new product to a crowd of interested consumers, connect with other local food businesses, and have a fun day as we celebrate Upper Valley farms.
Vendor registration deadline was March 17.
Businesses interested in vending at Flavors, please email Becka Warren or call 802-291-9100 x112 to inquire about space availability. Click here for general vendor information.
Flavors of the Valley Blog Posts
Check out the hottest new vendors and returning favorites! Samples are listed if the vendor has provided sampling information. Vendors will also have [...]
Check out the hottest new vendors and returning favorites at Flavors of the Valley 2016!
April 10, 11am - 3pm at Hartford High School
Alice's K [...]
Adams Family Farm
Angry Goat Pepper Co.
Big Fatty’s BBQ
Blue Ox Farm
Join Us at Flavors of the Valley!
Volunteer at Flavors!
Join the fun! Flavors of the Valley volunteers help us run a smooth and fun day for all, and get free admission as well as the glow of happiness that only Flavors can bring. Tasks include: help vendors unload, register attendees, survey attendees, pack up the gym at the close of the day, and other jobs. For more information about this rewarding opportunity, please
- Call Lauren Griswold at 802.291.9100 x107 OR
- Email Lauren[at]VitalCommunities.org