The Common Roots Farm Stand at South Village promotes food education and helps reduce food insecurity for local families.


New Farm Stand at South Village Connects Farmers and Families, Benefits Education

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Thursday August 03, 2017

From zucchini to green beans, and herbs to kale, buying locally grown, organic, farm-fresh produce not only enhances the meals you serve, it now also supports five educational programs in the city. Common Roots, a South Burlington nonprofit organization, is committed to connecting farmers, educators, youth, and families in building a sustainable future through place-based food education and service programs. Their new farm stand supports that mission and all proceeds benefit their education programs in city schools and at the Wheeler House on Dorset Street.

The Common Roots farm stand is open from 7 a.m. to 7 p.m. daily, located just off Spear Street at Allen Road East. Common Roots production farmer Michael Bisogno and his team are diligent in ensuring that the farm stand has a wide variety of produce available such as lettuces, herbs, kale, Swiss chard, zucchini, summer squash, green beans, and cucumbers. Carol McQuillen, chair of the Common Roots board, notes, “As the season moves on, look for sweet corn and the tastiest tomatoes in town!”

In addition to the daily farm stand, their produce also is available each Saturday at the Shelburne Farmers Market.

The Common Roots Farm at South Village also provides CSA shares, field trips at their 50 raised beds, food for each Farm to School lesson in 54 South Burlington classrooms each month during the school year, culinary lessons, and free Community Food Shares to 40 local families. In addition, the organization is also cultivating two additional acres in partnership with the City of South Burlington at the Underwood property down the street.

According to Betty Andrews, a resident at the Farm at South Village and CSA member, “I love not having to worry about the produce lasting through the week if I don’t get to use it immediately. Each week at pick up we have the opportunity to try food made with a recipe incorporating the specific vegetables distributed that week, plus a copy of that recipe to take if we like what we have tasted. The rustic and clean nature of the barn is inviting from a farm ambiance perspective. The farmer is often there to answer questions and give an impromptu tour from his perspective; an all-around positive experience!”