Can’t get enough of your share?

The Farm at VYCC is now selling all of our organic-certified produce at a farm stand on our campus in Richmond, Vermont. Use cash, check, or Farm Bucks to purchase more of your favorite vegetables, pasture-raised chickens, and eggs!

Each purchase cultivates the food security and health of your neighbors while empowering young Vermonters to address the complex issues of hunger, nutrition, food access, sustainable agriculture, and responsible land use in their community.

The Farm at VYCC is now offering you fresh organic produce, pasture-raised chickens, and eggs through our Farm Stand! Purchases from this stand go directly to fund our Health Care Share program which puts Vermont youth to work on the Farm at VYCC and provides organically grown food to families in need.

The Farm Stand at VYCC is a great way to purchase local, organic produce while giving back to your community!

What types of food can I find here?

  • A variety of greens including kale, Napa cabbage, lettuce, chard, and more!
  • Root vegetables like celeriac and kohlrabi
  • Summer squash, zucchini, cucumbers, radishes, snap peas, and scallions
  • Other summer favorites including peppers, eggplants, basil, fennel, and a variety of tomatoes!

Interested in sharing in the harvest on a weekly basis? Sign up for a Cultivating Member CSA!

*VYCC is a member of NOFA-VT. Produce is certified organic by Vermont Organic Farmers (VOF).

*Prices of veggies and herbs vary depending on weight and season

VYCC Fall Farm Share (one time pickup) is available!

Sign-up for a Fall Share from the Farm at VYCC to receive a bountiful share of fall crops and help Vermont families in need! These veggies are perfect for hearty cold-day meals or for holidays with family and friends.

INCLUDES: Winter squash (acorn, butternut, delicata), pie pumpkin, peppers, root vegetables (beets, radish, turnips, celery root, carrots, potatoes), kale, parsley and garlic.

Full Share: 50 pounds vegetables $90
With chicken $100
Half Share: 25 pounds vegetables $45
With chicken $60

POULTRY: Add a pasture-raised chicken! ($20-$28 value)

PAYMENT: Cash or Check (payable to The Farm at VYCC)

WHEN: The week of October 18th or November 15th
Email to coordinate pick-up

SIGN UP OPTIONS: Contact Ruby at
• Sign up online – click here
• Print and fill out the sign-up sheet – click here
• Drop it off or Mail it in with the payment to:

The Farm at VYCC
1949 East Main Street,
Richmond, VT 05477

Where are you located?

The Farm Stand at VYCC is located at our headquarter farm at 1949 East Main Street in Richmond, VT 05477. Find the white farmhouse next to the West Monitor Barn, pull in past the house, and we are located in the small red barn at the end of the parking lot.

When are you open?

Our farm stand is self-serve. We are open every day, including Saturdays and Sundays, until dusk.

What sets your farm stand apart from the rest?

The Farm Stand at VYCC does more than just sell vegetables. With each purchase, you get a delicious, high-quality crop for your family while also supporting your Vermont neighbors through the Health Care Share program. You also support local youth through employment and professional development through our Food and Farm Program.

How can I ensure that your food is safe and clean?

Our farm is Certified Organic by Vermont Organic Farmers. We also participate in produce safety planning through the University of Vermont Extension and all of the produce in the farm stand has been thoroughly cleaned in our wash station.

How often do you stock your farm stand?

Our farm stand is stocked with fresh harvests Monday through Friday. We always make sure that our fridge is full for the weekend.

Payment options?

We accept cash, check, or VYCC Farm Bucks as payment for your farm stand purchase. All checks should be made payable to VYCC.

What are VYCC Farm Bucks?

VYCC Farm Bucks are included in our Cultivating Member CSA share, and can be redeemed at the Farm Stand at VYCC to buy additional vegetables, herbs, eggs, or pasture-raised chickens.

Contact: Andrew Whitehead for more information.