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

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.

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