Copyright images and text 2008, All Rights Reserved |
About Pete's Greens
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Pete’s Greens is a four-season organic vegetable farm located in Craftsbury, Vermont
owned by Peter Johnson. We grow a vast array of specialty vegetables with an emphasis
on baby greens, heirloom tomatoes, and root crops. On our farm, soil fertility is top priority.
We cover crop extensively and apply prodigious quantities of compost in order to grow top
quality vegetables. We use greenhouses, heated with recycled vegetable oil when
necessary, root cellars and other season extension techniques to provide the greatest
diversity of vegetables for as much of the year as possible.
Philosophy
We believe strongly in local food production and consumption. Local food is more
nutritious, tastes better, and eating it connects us to our place and to the time of year.
Local food production is interesting work that makes a great career and creates a fine
quality of life. If Vermonters decided to eat locally we would support thousands of small
producers such as cheesemakers, slaughterhouses, sauerkraut makers, vegetable farms
and creameries. At Pete’s Greens we want to be part of this revolution.
In addition to providing an abundance of greens and other produce during the regular
growing season, we are focused on offering vegetables throughout the winter, when other
local produce is sparse. Our root cellars will keep select farm varieties fresh and flavorful
long past the time that new growth in our greenhouses is ready to be harvested in the early
spring.
Our Customers
We sell to stores and restaurants throughout Vermont and in Boston and New York City.
Recently, we have focused on local sales direct to customers. We attend the summer and
winter Montpelier Farmer's Markets and operate a seasonal farmstand. We also have a
growing emphasis on our CSA called Good Eats, which is the best way for our customers to
have direct access to all of our produce.
owned by Peter Johnson. We grow a vast array of specialty vegetables with an emphasis
on baby greens, heirloom tomatoes, and root crops. On our farm, soil fertility is top priority.
We cover crop extensively and apply prodigious quantities of compost in order to grow top
quality vegetables. We use greenhouses, heated with recycled vegetable oil when
necessary, root cellars and other season extension techniques to provide the greatest
diversity of vegetables for as much of the year as possible.
Philosophy
We believe strongly in local food production and consumption. Local food is more
nutritious, tastes better, and eating it connects us to our place and to the time of year.
Local food production is interesting work that makes a great career and creates a fine
quality of life. If Vermonters decided to eat locally we would support thousands of small
producers such as cheesemakers, slaughterhouses, sauerkraut makers, vegetable farms
and creameries. At Pete’s Greens we want to be part of this revolution.
In addition to providing an abundance of greens and other produce during the regular
growing season, we are focused on offering vegetables throughout the winter, when other
local produce is sparse. Our root cellars will keep select farm varieties fresh and flavorful
long past the time that new growth in our greenhouses is ready to be harvested in the early
spring.
Our Customers
We sell to stores and restaurants throughout Vermont and in Boston and New York City.
Recently, we have focused on local sales direct to customers. We attend the summer and
winter Montpelier Farmer's Markets and operate a seasonal farmstand. We also have a
growing emphasis on our CSA called Good Eats, which is the best way for our customers to
have direct access to all of our produce.