Farmstand

At the Farm Store: Oct 22 – Oct 28

Our friends at Frisky Cow Gelato are having a special pop up gelato event next Saturday at their new shop. Check out the special flavors and email Linda to pre-order. Currently in Stock:Pork – Archway Farm Bacon (Sliced & Ends) Smoked Ham (Quarters & Ends) Archway Bratwurst Archway Breakfast Archway Hot Archway Mexican Chorizo Archway

At the Farm Store: Oct 15 – Oct 21

Archway Bratwurst is our latest hand made sausage. Pork, Manning Hill Farm milk, eggs, salt and spices. The milk and eggs add richness to this all pork version of the classic. We got a large amount of bacon in today, so (knock-on-wood) we should have bacon in stock for a while. Currently in Stock:Pork –

At the Farm Store: Oct 8 – Oct 14

We are in the kitchen making more sausage today and tomorrow. Archway Sheftalia is a Cyprus pork and lamb sausage. Archway pork, Edgefield Farm lamb, Picadilly Farm red onions and parsley. Ours is not quite true to form as we linked it instead of wrapping in caul fat. Look for additional kinds coming soon. Currently

At the Farm Store: Oct 1 – Oct 7

We got a variety of new fish in last week from Svenfish that is now available in our freezer (salmon, tuna, shrimp, swordfish, haddock, cod, halibut, fluke, to name a few). If you are looking for fish that is not frozen, or a kind that we don’t have, you can order directly from Svenfish for

At the Farm Store: Sept 24 – Sept 30

Our kitchen project is making progress, we are insulating the space this week and putting up sheetrock next week. We’re hoping to finish things up this fall and be cutting pork here for the holiday season. Currently in Stock:Pork – Archway Farm Uncured Bacon (Sliced & Ends) Smoked Ham (Steaks & Ends) Archway Breakfast Archway

At the Farm Store: Sept 17 – Sept 23

We are excited to bring O.W.L. Energy Bars to our store. Alli and Seth make these gluten free energy bars in Brattleboro. Currently in Stock:Pork – Archway Farm Uncured Bacon (Sliced & Ends) Smoked Ham (Steaks & Ends) Archway Breakfast Archway Mexican Chorizo Archway Jalapeno and Chipotle Smoked Kielbasa links (low supply) Smoked Chorizo links

At the Farm Store: Sept 10 – Sept 16

Fall is coming! We finished processing our last meat chickens for the year this week. Our freezers are full of whole birds and cuts. Plus we saved some chicken trim to make chicken sausage when we have more time. Currently in Stock:Pork – Archway Farm Uncured Bacon (Sliced & Ends) Archway Breakfast Archway Mexican Chorizo

At the Farm Store: Sept 3 – Sept 9

In addition to selling individual cuts we also sell half and whole pigs. Chops, roasts, sausage, ham, bacon cut and packaged to fit your eating preferences. We will walk you through the process and options. Reach out for more information, we have availability this fall! Currently in Stock:Pork – Archway Farm Uncured Bacon (Sliced &

At the Farm Store: Aug 27 – Sep 2

We are wrapping up with our last batch of meat chickens and preparing to get our turkeys out on pasture. With that in mind we’re now taking early bird turkey reservations for Thanksgiving. Save money, get the size you want, reserve now. Details in the link below: https://www.archway.farm/product/turkey/ Currently in Stock:Pork – Archway Farm Ground

At the Farm Store: Aug 20 – Aug 26

Farm tour this Saturday! We are participating in the 2021 Monadnock Farm Tour along with 6 other local farms. This Saturday (8/21) from 12 PM – 5 PM. Click on the link above for more information. For the tour we are planning to open up our sunflower field for PYO, open our fields to allow

At the Farm Store: Aug 13 – Aug 19

We are excited to be partnering with Svenfish to carry fresh caught fish in our store (crazy fresh as they like to say). To start we are carrying salmon filets and wild caught haddock in our freezer. More to come on this, stay tuned. We restocked bacon and sweet italian sausage links today, and are

At the Farm Store: Aug 6 – Aug 12

Construction on our commercial kitchen continues to progress. We wrapped up all the outside septic system work and now are framing the inside so we can heat and cool the space, and soon will be working on the electrical and plumbing. In the meantime we are making more sausage tomorrow at an offsite commercial kitchen,

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