Farm As a sustainable farm, Fresh From The Vines uses and reuses its byproducts as much as possible. Our animals eat vegetables that are not marketable, and they provide manure for our compost. Plants that have rotted also enrich the compost. We add natural seaweed meal to our compost and soil, which provides trace minerals for healthy plants and nutrient-rich food. Occasionally, bone meal (for calcium) or phosphate (for plants that fruit) is added. We do not use any commercial fertilizers, pesticides, herbicides, or fungicides.
We recycle and repurpose materials in every way we can imagine; we market our products locally and support the local economy in turn; and we make every effort to use as little energy and as few new products as possible.
Pots, row covers, and trellis are reused each year.
Crops are marked by strips of repurposed yogurt containers.
Garden waste and food scraps are incorporated into our rich compost.
Passive solar high tunnels extend the growing season without supplemental heat.
Cover crops assist in weed management, build soil fertility, and decrease soil erosion.
We buy locally whenever possible, and in turn, we sell our products locally.
Bakery and Kitchen
The natural ingredients in our bakery are as close to the source as possible, meaning they are generally unrefined and unprocessed. In an effort to support local businesses and cut down on fuel used for transportation, we use local providers whenever we can.
Our food is free of radiation, preservatives, and chemical additives.
Ingredients are unrefined and processed as little as possible.
We utilize only natural dyes as food coloring, including beet juice and chard extract.
No ingredients are genetically engineered.
Ingredients (like milk, honey, berries, and eggs) come from local farmers and retailers.
Propane used to heat the ovens comes from a local, independent company.
Baked goods are sold locally, and are car-pooled to be delivered.
Kitchen wastes are composted or recycled.
We strive to lead by example and show others how they can be sustainable in their personal lives.This includes composting kitchen waste, reusing containers, and recycling materials that we can no longer use.We heat our home using wood, which we harvest sustainably from our own land; we eat local foods, and preserve foods for eating in the off-season; and we support local businesses when buying food and goods.We are always looking for new and better ways to live a sustainable life.
Tips for Sustainable Living:
Compost (vegetable scraps, newspaper, egg shells, tea bags, and other ingredients). Keep compost in a bag in your freezer to eliminate odors and insects.
Recycle within your own home: find new purposes for old things.
Set goals to limit the amount of garbage you produce; the less you throw out, the better.
Cut down on packaging; avoid buying individually packaged foods.
Participate in local recycling efforts.
Use cloth towels and napkins instead of paper.
Turn off lights when you leave the room.
Wash dishes by hand to save substantial amounts of energy and water, required by a dishwasher.
Use products that are free of chemicals, including perfumes and dyes.
Save water by collecting the cool water that runs from the faucet as you wait for it to heat. It can be used to fill a pet's water bowl, or replenish the tea kettle.
As a part of our efforts to be sustainable we constructed an outhouse for our guests and volunteers. Situated along the edge of the woods by the high tunnels, the outhouse functions with little environmental impact. It has running water for hand-washing, which is kept warm by the hose that is coiled up in the sunshine. The toilet is amended with lime and sawdust, to neutralize and cover.