JUNE 2026 BROADSHEET

SUMMER SWEETNESS

While June gave us a slower, colder start than I would have liked—with protective frost cloths needing to be tucked out well past the first week of the month—the unmistakable markers of summer have finally made their appearance here in the Kingdom.

They arrive in a beautiful rush: the flash of wild lupines and lilacs, heavy, fragrant blooms of peonies (many of which were inherited and transplanted from Tom’s grandma Zellie’s garden across the river), the first sweet flush of strawberries, vibrant rows of garden veggies, the whir of hummingbirds, and the quiet dance of pollinators in the afternoon heat. In the kitchen, the counters are once again alive with the sights and sounds of jamming, canning, and preserving, capturing the very first tastes of the season.

We have been running at full speed this month, each of us finding our rhythm alongside the longer days and school being out, accomplishing beautiful things on this land. So please, go on—grab your favorite summer drink, find a quiet seat on the porch, and take a peek into our little world here at Root to Rise Farm.

THE FARMSTAND

NOURISHMENT, CRAFT, & COMMUNITY

Our hearts have been filled to the brim by the warmth with which you have welcomed the reopening of our farmstand, even with the last few rainy weekends. Watching faces old and new gather in this space over the last few weeks has been the most beautiful reminder of why we do this work.

Our monthly sourdough menu has been eagerly embraced; the shelves alive with the scent of crusty artisanal boules, decadent sourdough banana chocolate chip muffins, and our rich, signature sourdough brown butter chocolate chip cookies topped with a delicate crunch of flaky sea salt. A new menu will be dropping on July 2 that reflects the flavors of the season.

Alongside the bakery offerings, our pantry shelves are stocked with the comforting essentials of a slow morning: jars of our bright, nostalgic strawberry rhubarb jam, dandelion honey, rhubarb simple syrup, scratch-made buttermilk sourdough pancake mix, and clusters of our sourdough blueberry granola. And straight from the soil, our freshly harvested Root to Rise signature salad green and baby green mixes have been packed with the vitality of the early summer earth.

Gracing the center of it all are our fresh-cut, rustic farm bouquets. Wrapped with an organic, untamed feeling, these arrangements feature the very best of the season's fleeting blooms—the architectural beauty of wild lupines, the sweet nostalgia of late lilacs, and the heavy, opulent petals of our beloved peonies. They are a burst of the June landscape, ready to bring the wild beauty of our fields onto your dining room tables.

This season, we are also profoundly proud to expand our circular community model by introducing the work of two incredibly talented local, female artisans whose creations embody the very soul of our region.

• Julie of Homethrown Pottery: My friend, Julie, has graced our shelves with her breathtaking, tactile ceramics. Her handcrafted mugs feel like a warm hug in your hands, and she has stocked us with gorgeous berry bowls, clever herb/garlic graters, and elegant juicers that elevate the simple rituals of the kitchen into art.

• Meag of River & Stone Candle: Meag and her partner, Ben, have crafted poured candles in four scents that capture the essence of our farm perfectly: Highlands, Meadow, Dandelion, and White Mountains. To light one is to bring the crisp, wild air of the Northeast Kingdom right into your own home.

When you step into the farmstand, you are supporting not just our fields and kitchen, but a beautiful, interconnected web of local makers. We hope you’ll stop by this week to stock your larder, find a piece of local art to cherish, and share a moment of sunshine with us.

Our Farmstand doors are open on Thursdays, Fridays, and Saturdays from 9AM-6PM. If the flag is out, swing on through!

THE FIELD SHARE

THE HEARTBEAT OF THE FIELD SHARE: Gratitude and Growth

As the weeks of early summer quickly slip through our fingers, we find ourselves already stepping into the fifth week of The Awakening Season. The rhythm of compiling your custom orders each week has become one of my favorite rituals.

We want to pause and express a deep, overflowing wave of gratitude to each of you: our Field Share is completely, beautifully sold out. It is a profound honor to serve as a direct source of nourishment and heartfelt connection for our intimate community of neighbors. To grow this food, bake this bread, and tend this land specifically for your kitchens is a joy that anchors everything we do.

As we prepare to transition out of this first block, we are shifting our focus to the vibrant abundance of The High Season. This upcoming chapter brings a milestone we have been working toward for months. For our High Season members, our virtual storefront will soon feature the very first offerings from our pastures: our deeply cared-for, non-GMO, pasture-raised chicken—available as both whole birds and custom cuts—as well as the first harvest of our pork. Being a Member means that you always have first access to our offerings, well-before they ever join the farmstand or the public at large.

To bring meat of this caliber, raised with integrity and absolute reverence and respect for the animal and the soil, directly to your tables is the ultimate expression of the local food web we are building together. Thank you for walking this path with us, for trusting us to fill your kitchen, and for allowing Root to Rise to be an extension of your own homes. High Season members, keep an eye on your inbox—the next beautiful chapter of the harvest is just around the corner.

ROOTS

MIDSUMMER’S THRESHOLD

There is a brief, breathtaking moment in the garden where two seasons hold hands. Right now, our veggie beds are a living testament to this transition, caught in a beautiful dance as we gracefully shift from the cool-weather crops of early spring to the sun-drenched lovers of the high summer heat.

The early summer abundance is currently stepping towards its fullness—our beds filled with crisp and spicy radishes, sweet snap peas climbing high, peppery arugula, and tender spinach, even as our early spring lettuces begin their slow, dignified retreat. Right alongside them, the warm-season crops we have coddled for months are eagerly stretching out. Our cucumber and tomato vines are beginning their confident, vertical climb up our hand-built trellises, while the broad leaves of summer squash and zucchini are already starting to expand their vibrant, golden flowers.

In the soil below, a quiet favorite of ours has made its annual appearance: the garlic scapes are curling into their whimsical, elegant loops, signaling that the underground bulbs are deep in their growth. Seizing this window of warm soil and long days, we’ve also been busy planting out the next wave of summer’s bounty, tucking young eggplant, tender green beans, and sturdy bush beans into the earth.

Just beyond the food crops, our extensive cut flower gardens are now completely, beautifully planted out thanks to the cheerful and dedicated efforts of Shannon alongside me. The young pumpkin vines have found their footing and are beginning their magical climb up the tunnel trellis, promising a canopy of green leaves and heavy heirloom fruit in the months to come. Nearby, the sunflowers are absolutely exploding towards the sky, racing the long June days to see who can touch the sunshine first.

To look across the fields right now is to see the true continuation of life—a constant cycle of giving, receiving, and preparing for the days ahead. Each row represents a promise kept, and we can’t wait to share this changing palette of color and flavor with you as the weeks unfold.

SCOTTISH HIGHLAND CATTLE

A CROSSING TO REMEMBER

There are moments on a farm that feel less like a daily chore and more like a bridge spanning across generations. Earlier this month, we took a deep breath and crossed our herd of 27 Scottish Highland cattle over the road to step onto our newly fenced pastures for the very first time.

This crossing was a milestone three years in the making. For at least thirty years, not a single animal had grazed these rolling fields. Watching our Highland cattle tentatively plod across the asphalt and press their hooves into that untouched grass was a profound visual of regeneration—a healing of the soil through the ancient dance of hooves and grazing. Stopping traffic for a herd crossing is a time-honored Vermont tradition, an echo of the dairy farms that once defined every corner of the Kingdom but are seen less and less these days. It was a sight to behold, made even more beautiful by our incredible neighbors, who willingly stepped out of their homes, some even in their Sunday-best church clothes, to help us guide the procession.

Of course, the land always has a way of keeping us humble. Just as the romance of the moment settled in, our spirited white Highland, Enid, decided she wasn't quite ready to follow the script. Seizing her moment of stardom, she broke formation and went trotting merrily right down the center of the road, past a standstill line of seven cars who gawked, filmed, and chuckled as I found myself jogging down the asphalt after her, cursing under my breath and shaking a grain bucket while praying the promise of sweet feed would outshine her desire for a Sunday stroll.

Enid eventually chose snacks over the open road, and the herd is now happily settled into their new paradise.

Behind the magic of this milestone is an immense amount of physical labor and devotion. Madison, our herdswoman, Tom, and our extra-set of hands for this project, Jesse, have been working tirelessly on leading the monumental task of fencing in these 50+ acres of pasture. Madison, especially, has been pouring her strength into the land so our herd can thrive. Thanks to her hard work and dedication, the cattle get to move daily to fresh, vibrant grass, ensuring the soil is deeply respected and the animals always have the sweetest bites.

As if the land itself wanted to bless this new chapter, we welcomed another sweet soul to the herd shortly after the move. On a quiet, rainy Sunday afternoon, Katherine gave birth to a beautiful new calf, whom we have named Sully. He came into the world in the open air, with the misty blues of the White Mountain ridge line standing like a silent, protective guard behind them. Watching him shake the rain from his coat and find his footing on this newly reclaimed pasture feels like the ultimate confirmation that life has truly returned to these fields.

Watching the herd graze against the backdrop of the mountains, knowing we have brought vitality back to a piece of land that sat quiet for three decades, makes every chaotic, grain-bucket-shaking sprint worth it. The land is remembering its purpose, and we are so grateful for a team and a community that help us hold the line—even in their Sunday best.

NEW NOTE-WORTHIES

DEEPENING CYCLES OF THE PASTURE

As we move toward the high sun of midsummer, the true weight and responsibility of our livestock programs are coming full circle. This month brings a milestone that touches the very core of our values—we have brought our very first pig to harvest. To raise an animal with absolute dignity, to allow it to live a life deeply rooted in its natural instincts, and to see that journey through to the end is a sacred responsibility; one that we don’t take lightly or for granted. Naturally, it is a sad moment for all of us here who have poured love and energy into our animals. It is also a moment of gratitude and reverence for the gift of life and nourishment. This harvest marks the beginning of a deeply honest, transparent source of nourishment for our community’s tables, born of deep respect for both the animal and the soil.

Just beyond The Piggery, the pastures are alive with the busy clucking of our first round of non-GMO, pasture-raised chickens, who are now almost ready for processing. They have spent their days chasing bugs, breathing fresh air, and moving to clean, vibrant grass twice a day. Following closely in their footsteps, our second round of 150 broilers and 50 heritage turkeys will be arriving on the farm shortly, ready to step into the same regenerative rhythm under our care.

And finally, our farmyard family has grown with the addition of 75 young laying hens—a beautiful flock of Rainbow Eggers. While they are still growing, we are already dreaming of the September days when they will begin to lay. Their baskets will be a breathtaking mosaic of local food art, with shells ranging in color from deep, velvety chocolate browns and plummy purples to soft olive greens and sky blues. These farm fresh eggs will not only be a main ingredient in the Microbakery but will also be available to Field Share members as well as at the farmstand.

Each of these additions represents another thread woven into the resilient, diverse local food web we are building together. From our pastures to your kitchens, thank you for honoring these cycles of life and sustenance alongside us.

UNTIL NEXT TIME,

LIZZIE,TOM, AND OUR WEE LASSIES