Back in 2003, everyone thought we were a little crazy starting a farm and a restaurant at the same time—two tough, physical businesses with tight profit margins. Well, nothing like being young and naive. And I’m still doing it! (Although I’m not so young or naive anymore.)
Sugarsnap has grown and evolved over the years, but always at our core has been our farm in Burlington’s Intervale. Here we grow herbs, vegetables and fruit on three acres. Over the past 13 years, we’ve learned a lot about what to grow and how to utilize it now or store it for later. For example, in 2016, we grew about 2,000 pounds of buttercup squash. We roasted it, scooped out the flesh, and froze it. Now we’ll be making our signature squash soup all winter long.
- Dozens of varieties of culinary herbs, including hard to find herbs like lemon verbena, lovage, salad burnet and much, much more.
- A greenhouse full of tomatoes! What we can’t use right away, we process into sauce, tomato jam and dried tomatoes to use later.
- Small fruits like currants and gooseberries.
- A couple thousand pounds of buttercup squash for our famous soup!
- Kale, chard, zucchini and much more...
We love having our customers come visit us on our farm. We give tours and host open houses and just like to say hello!
In 2017, we’ll also be hosting a limited number of groups for farm dinners. Bring your group of up to 50 people and eat a truly farm-fresh meal right in the field.
We will also be holding a series of workshops, such as on growing uncommon herbs. Subscribe to our newsletter to stay informed.