Farms & Makers Directory

Bringing you a selection of more than 9,000 foodservice items from tiny purveyors and small farms and makers is no small feat. A typical broadline food distributor might pull truckloads from a single vendor. Our trucks careen backroads from the New England countryside to the Boston docks, back-hauling pallets of apples here, fresh-caught lobster there, and plenty of artisan dairy and meat items in between. As a Vermont-based fine food distributor, it is not just our business, but our passion, to connect your restaurant or co-op market with the best of the region and beyond. Here are a handful of our partners. Check back often as we regularly update the site with more of their stories.



      The cradle of the Jersey breed, this 100-year-old dairy farm is made up of small, brown cows that have been specifically bred to produce higher quality milk while simultaneously creating a smaller carbon footprint than standard dairy cattle. Marjorie Field took the farm over 1934 and became a world renowned pioneer in the field of Jersey breeding even though she had no formal training in genetics. Because of her work, High Lawn Farm cows produce about four times as much milk as average cows, with 17% more protein and 20% more calcium per unit of feed.
      Powered by probiotics and a love of traditional fermentation, glass blower turned farmer Allie and her dog Fin started out selling their products in Vermont farmers markets. Allie takes locally grown ingredients and ages them in oak barrels and ceramic crocks to create small batches of traditionally fermented sauerkraut. All of their products are vegan, raw, and vinegar-free to ensure that they deliver the best probiotics to the consumer. All of their supplier farms are located in Southern Vermont, because promoting eco-nomic resilience by keeping the flow of money and job opportunities local is one of their most important missions. Their commitment to quality as well as community is what makes them one of BRP’s shining stars.
      Life with food allergies can be challenging, but Chelsea and her band of baking mix pioneers are making it so much easier. Their rich baking mixes provide a classic and nostalgic experience with flavors and textures that you won’t believe are gluten-free. Their mixes were born out of necessity, when Chelsea was diagnosed with a chronic illness that made her unable to partake in her favorite foods. BRP is proud to distribute Chelsea Approved, where they have made it their mission to help people with stricter eating requirements enjoy locally made, great tasting baked goods.
      Born in Vermont in 1984, Vermont Creamery is a team of Vermonters who share a common goal: crafting the most delicious dairy they can. This certified B Corporation, is devoted to promoting environmental sustainability and social responsibility, which means supporting local farmers and growers while caring for the land. They produce 9 different flavors of fresh goat cheeses, 5 different award-winning aged cheeses, and cultured butters and culinary creams that will add depth and flavor to your favorite dishes.
      The largest Aquaponic Greenhouse in New England, Springworks Farm grows organic greens year-round using 95% less water than a conventional farm. The sustainable aquaponic process works like this: tanks of fish are fed nutritious feed which turns into organic waste. The waste is filtered and refined into fertilizer and pumped into the greenhouse. The plants filter the water to the point that it is so clean that it can be pumped back into the fish tanks, and the cycle repeats. No chemicals. No soil contaminants. No pesticides. The result is fresh, clean lettuce with no waste; each crispy leaf in the pack is as delicious as the next.
      The mission: great-tasting lettuce that’s available year-round. Local lettuce means making salads with a significantly smaller footprint than California mixes. These hearty little greens are free of GMOs, pesticides, and other chemicals. Because these lettuces are seeded, grown, cut, and packaged without ever being in contact with human hands, the need for triple-washing with chlorine-based chemicals is eliminated. The climate-controlled greenhouses make it possible to grow these baby greens 365 days out of the year, even in the coldest New England months.
      Running on 100% solar power, this 200-acre apple orchard is on a mission to grow amazing apples that delight all five senses. They produce several apple varieties, including Cortland, Empire, Granny Smith, Honeycrisp, Macoun, McIntosh, Paula Red, and Red Delicious. They’ve been completely solar powered since 2016, and that includes growing, packing, and refrigeration. Their solar fields also create a nice habitat for many important pollinators, which helps keep the ecosystem running smoothly. Located in Cornwall, Vermont, Sunrise Orchards is IPM certified, and family owned.
      Cabot has been part of Vermont culture since 1919, and has won awards on all levels—including world-wide—contributing to putting Vermont on the map as one of the best states to find delicious cheeses. Five of their farms have even won the New England Green Pastures Award for being an outstanding dairy farm based on production and financial management, environmental practices, contributions to agriculture and the local community, and overall excellence in farm management practices. They say that the reason their cheese is so good is their hands-on production which shows their care and commitment to exceptional product.
      Every kitchen could use a helping hand here and there due to staffing shortages, unexpected party sizes, or whatever else might have come your way. Don’s Foods has been lightening the load for foodservice kitchens for over 50 years now by providing high-quality premade salads, dips, gourmet cream cheese spreads, entrées and desserts that are made fresh every day. Many of Don’s products even comply with Whole Foods’ standards for clean label products. Don says, “we’re not making anything we wouldn’t happily eat ourselves or serve to our families.”
      Nestled behind AR Market on Main Street in Barre, Vermont you’ll find the cure for the common meat: Vermont Salumi. Founder Peter Colman grew up on Vermont’s Cate Farm and spent summers in Umbria, Italy, with his father’s family. He found himself inspired to learn how to make prosciutto simply because he enjoyed it so much. He was able to learn salumi-making techniques and centuries-old traditions from Norcini, famed butchers of Umbria, and bring those skills back to Vermont.
      The Bites Company has reimagined the traditional biscotti cookie to make it more appetizing, and more fun to eat. Cut into rounds and baked not once, but twice! Organic. Kosher. Peanut free and preservative free. Available in 4.5 ounce bags or 1.25 ounce grab-n-go packs. The Bites Company is 100% woman owned.
      Sometimes you just need that one exotic, quirky little item to take your dishes from ordinary to extraordinary. That’s where Paris Gourmet, importer of specialty foods, comes in. Their staff of chef technicians conduct extensive research and development of products to find the best the world has to offer. Cacao Noel and Ravifruit Purees are just a few of the premium brands available in Paris Gourmet’s line that are available on your Black River Produce delivery truck.
      This woman-owned and family operated company produces more than 16,000 gallons of all natural citrus juices each year. Their short and simple ingredients lists are familiar words that are easy to pronounce, with no additives, preservatives, or GMOs. The Florida-based juice maker boasts having the smallest carbon footprint in the juice industry, between sourcing locally, using recyclable packaging, and repurposing citrus waste at a nearby cattle farm. While New England weather bars local citrus, we picked Natalie’s because their values and eco-focus are much like our own, and the quality of their product is unparalleled.
      Grandma Stone sums it up best: “Just plenty of Vermont air, cold nights, good feed and tender loving care on our family farm.” Over the past 30 years, Stonewood Farms may have grown their flock to 34,000 turkeys per year, but they have never relented on their sustainable farming practices, humane treatment of their birds including turkey friendly, open-sided barns to provide plenty of fresh and sunlight. All of that and no hormones or antibiotics make for birds that are happier and ultimately tastier.
      What’s wrong with ugly potatoes? Nothing! Uglies makes chips out of potatoes that may be considered too large, too small, or too blemished to be used for regular sale. Sometimes the potatoes are perfectly acceptable, but a farmer has a surplus and needs to sell their potatoes. Adopting these “ugly” potatoes to make tasty, kettle-cooked potato chips helps reduce waste and fight hunger. These Pennsylvania potato chip makers have rescued over 5 million pounds of potatoes since 2017, are gluten-free, non-GMO, kosher, and upcycled certified, making them a perfect BRP companion.
      This award-winning artisanal cheesemaker uses only rBGH & rBST-free, 100% Vermont milk to make fresh mozzarella cheeses in the hills of Bennington, Vermont. They started out with cluster of fresh mozzarella balls displayed on the counter of an Italian specialty shop, and now they produce 40,000 pounds of cheese weekly. They use Old-World style to bring authentic mozzarella to New England, making them the premier producer of handmade artisanal cheeses in the area. They are now producing 12 different cheeses including mozzarella, feta, ricotta, and their incredibly snackable cheddar bites.
      Back in 2005, the sanctuary-based cheese makers at Nettle Meadow transformed a farmhouse into a cheese production facility, so that they could fulfill their cheesemaking dreams as well as their dreams of taking care of animals. The critters responsible for the milk used to make Nettle Meadow’s outstanding cheeses are housed in six large barns and a few out buildings including a recently restored barn that was originally built in 1903. Some of their award-winning flavors include the Sappy Ewe, Truffle Kunik, and the Three Sisters, all made from some combination of sheep, goat, and cow’s milk.
      Just across the river in Charlestown, New Hampshire stands Hemingway Farms with 90 sprawling acres of space to grow fresh fruits and veggies, herbs, shrubs, houseplants, and flowers.  This local treasure also includes a seasonal farmstand where they display their own bounty as well as items from other local producers.  Fortunately, there’s plenty to go around, so a portion of their plentiful harvest is also filling up the Black River Produce warehouse right before making its way to your kitchens, shelves, and dinner plates.
      Happily located in the fertile Connecticut River Valley, Harlow Farm has been producing crops since the mid-1700s.  Paul G. Harlow purchased the farm in 1917, and it has now been in his family for three generations.  One of the largest and earliest organic-certified farms in New England, Harlow’s produces 150 acres-worth of veggies including beets, cabbage, carrots, kale, lettuce, sweet corn, and squashes.  Some of that is sold through their seasonal farmstand, and some makes its way to you through their partnership with Black River Produce.
      Jasper Hill Farm aged cheeses are part of a small-town transformation rooted in the Northeast Kingdom of Vermont.  Brothers Andy and Mateo invested their life savings on a rocky hillside farm in Greensboro near the Caspian Lake where no bovine hoofbeats had been heard for over 40 years.  They fixed up the barn and built a creamery, followed by a cave aging space for cultivating natural-rind cheeses.  Their first racks of cheeses hit the market in 2003, and one of the first batches took home Best of Show at the 2006 American Cheese Society Conference.  They now operate two cheese houses in Vermont. Their award-winning cheeses, including the ever-popular Bayley Hazen Blue,  grace menus throughout the region.