Ciesluk Family Farmstand, Maryanne & Frank Ciesluk, Deerfield
The Ciesluks are 4th generation family farmers in the Deerfield River Valley, known for its 25-foot-deep layer of topsoil and a unique beneficial microclimate for growing sweet corn.They are providing corn for this year's meal.

Clarkdale Fruit Farms,Tom Clark, Deerfield
The Clarks grow 35 apple varieties on their farm and have donated apples and peaches to our meal.

Clearview Farm, Orange
Clearview Farm will be composting the biodegradable utensils used at the supper.

Crabapple Farm,Tevis and Rachel Robertson-Goldberg, Chesterfield
Crabapple Farm donated wheatberries.

Czajkowski Farm, Joseph Czajkowski, Hadley
Czajkowski Farm donated carrots.

Dancing Bear Farm, Tom Ashley, Leyden
Dancing Bear Farm donated squash. cucumbers, onions, tomatoes,and potatoes.

Diemand Farm, Wendell
Diemand Farm was founded by Al Diemand in 1936 and produces high quality eggs, and chickens and turkeys that are fed all-natural, vegetable-based feed. Diemand Farm donated turkeys.

El Jardin Bakery, Neftalí Durán, South Deerfield
El Jardin Bakery provided bread for the Harvest Supper.

Fairweather Farm,Alex Feinstein, Worthington
Fairweather Farm donated cucumbers.

Linda Falstein, N. Falmouth
Linda collects and dries salt from the ocean near her home in N. Falmouth, MA just for us!

Food Bank Farm, Michael Docter, Hadley
The Food Bank Farm runs a CSA in Hadley and grows food for distribution through The Food Bank of Western Mass. They provided tomatoes for our meal.

Harvest Farm, Dave Wojciechowski and Gary Gemme, Whately
Harvest Farm donated tomatoes and peppers.

Hillman Farm, Joe & Carolyn Hillman, Colrain
Hillman Farm's healthy, pastured goats produce quality, flavorful milk that's handcrafted into unique, award-winning aged cheese. They provided feta for the meal.

Katalyst Kombucha, Jeff Canter, Sam Dibble, and Will Savitri, Greenfield
Katalyst Kombucha donated kombucha tea.

Kitchen Garden, Caroline Pam and Tim Wilcox, Sunderland
Kitchen Garden donated herbs, lettuce, potatoes and cherry tomatoes.

Landmark Farm, Mark Stein, Hatfield
Landmark Farm provided us with garlic.

Laughing Dog Farm, Dan Botkin, Gill
Laughing Dog Farm raises a variety of heirloom vegetables, flowers, and fruit. Laughing Dog Farm donated beets, cherry tomatoes, cucumbers, and greens.

Mapleline Farm, the Kokoski Family, Hadley
Mapleline Farm donated cream.

Natural Roots, David & Anna Fisher, Conway
Natural Roots is a small, diversified horse-powered family farm nestled in the South River valley. Natural Roots donated beets and peppers.

New England Wild Edibles , Paul Lagreze, Colrain
New England Wild Edibles donated shiitake mushrooms gathered from inoculated red oak limb logs following centuries-old Asian techniques.

Our Family Farms,Pioneer Valley Milk Marketing Cooperative
Our Family Farms donated milk.

The People's Pint, Alden Booth, Greenfield
The People's Pint donated rootbeer.

Real Pickles, Dan Rosenberg and Addie Rose Holland, Montague
Real Pickles donated their flagship product: naturally-fermented raw pickles produced with local ingredients.

Red Fire Farm, Ryan Voiland, Granby
Red Fire Farm specializes in diversity, growing over 300 varieties of vegetables, berries and flowers. The farm donated tomatoes, red onions, potatoes, garlic, and lettuce.

Riverland Farm, Rob Lynch & Meghan Arquin, Sunderland
Riverland Farms grows mixed vegetables for their farm stand, CSA, and wholesale accounts on the bank of the Connecticut River. They have donated tomatoes, corn, garlic, carrots, and cilantro.

Sangha Farm, Derek and Maribeth Ritchie, Ashfield
Sangha Farm donated rosemary, thyme and chives.

2nd Street Baking Co., Laura Puchalski & Christa Snyder, Turners Falls
2nd Street Baking Co. donated bread to the supper.

Seeds of Solidarity, Deb Habib & Ricky Baruc, Orange
Seeds of Solidarity Farm uses solar greenhouses to extend the growing season, and renewable energy and fuels to power their farm, home, and vehicles. They donated cucumbers, tomatoes, swiss chard, basil, and squash.

Shoestring Farm, Richard Pascale, Colrain
Shoestring Farm offers a variety of organic small fruits and vegetables, spring bedding plants, herbs, and maple syrup. Shoestring farm donated cabbage and parsley.

Sidehill Farm, Amy Klippenstein & Paul Lacinski, Ashfield
Sidehill Farm is a small-scale sustainable farm with mixed vegetables and dairy animals. They provided yogurt and eggplant for the meal.

South River Miso Company, Christian and Gaella Elwell, Conway
South River Miso provided unpasturized miso for our supper.

Squash, Inc., Belchertown
Squash Trucking donated beans, beets, cabbage, and peppers to the supper.

Unaitis Farm, Greenfield
Unaitis Farm donated melons.

Upinngil, Clifford Hatch and Sorrel Hatch, Gill
Upinngil is a diversified farm featuring strawberries, raspberries and other small fruits as well as pastured Ayrshire dairy cattle. Upinngil provided wheat berries, cheese and melons.

Warner Farm, Mike Wissemann, Sunderland
Warner Farm grows corn for a number of area CSAs, farmstands, and wholesale and is the creator of Mike's Maze. They provided corn for our meal.

Wilder Brook Farm, Charlemont
Wilder Brook Farm donated potatoes.

Wilder Hill Gardens, Lilian Jackman, Conway
Wilder Hill Gardens is an exuberant example of diverse and sustainable agriculture; they market perennials, cut flowers, and woody shrubs. Wilder Hill provided the flowers for the tables.

Woodsong Farm, Shelburne
Woodsong Farm donated kale.