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Good Heart Farmstead, L3C

Certified Organic Vegetables & CSA in Central VT

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Edge Fuentes and Kate Spring

(802) 223-1166

155 Dugar Rd. Ext., Worcester, VT 05682

goodheartfarmstead@gmail.com

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Sometimes I wonder why we're farming when we could be paddling on a lake everyday. And then I go inside to make lunch or dinner and realize how much fresh food we carried with us to Maine, and I remember the simple delicious reason we farm: to eat well. — There are so many reasons that have layered upon one another since I began this life of seeds and soil, but the base of it all is that I wanted a closer connection to my food. I didn't know that one summer of working on a farm would lead me so far down this road, but I'm thankful for it. For the tomatoes, beans, onions, peppers, potatoes, lettuce, cucumbers, carrots and beets we eat now on vacation. For the roots we'll return to at week's end. — It's all a balance, and rest is as necessary to farming as it is to anything. By Saturday I'll perhaps be ready to return to the farm, but for now, it's another day of swimming and paddling, of Waylon playing with cousins, aunts, uncles, and grandparents, and of good food holding up our days.

You know what they say: you can take the girl off the farm...but she's taking the veggies with her 😉🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ • If we weren't ready for a vacation before, the work of getting the farm prepared for our week away made sure of it. Feeling endlessly thankful for our three friends taking over the farm this week. Maine: here we come!

Harvest mornings with my love, as we get ready to leave for a week in Maine — I'd be lying if I said farming as a couple was as easy as Instagram photos make it seem. Honestly, running a business with your husband or wife or partner has unbelievably challenging moments, navigating the vulnerability that comes with love with business decisions and the endless tasks of growing a farm. — But at the same time, I can't imagine what we'd be lacking if we did this alone. What depths we wouldn't dive together, what air we wouldn't find together — Running Good Heart with Edge has undeniably grown my heart, deepened my compassion, and increased my capacity for love. At the end of the day, we keep planting the seeds that will feed us - Heart, body, and soul ❤️🌱

"It’s not until I have to give it up that I realize how for my entire life, buttered toast equalled love. If I am what I eat, who am I now? Sure, there’s other food, but no longer am I the homemade bread I made with Waylon each week; nor the milky chai Edge has made nearly every morning for the past 7 years; nor the always full cheese drawer at my parents house - a block of cheddar, a wedge of blue, a smattering of artisan wedges from the Farmers Market; nor am I anything my Nana made me as a child, all of her recipes beginning and ending with pats of butter. Who am I now?" — My essay, "Buttered Toast," about my lyme diagnosis and journey to healing, is in the newest issue of @taprootmag! And I have a huge dose of gratitude for everyone here on instagram for helping to make it happen. — This was a hard essay to write - I was still so close to the experience, I felt too wrapped in emotions to have the distance to write clearly. One day when I was stuck, I boiled it all down in an instagram caption, and that one caption helped me unlock what I was really getting at in this essay. — So thank you for being here, for reading, for encouraging me, even if you didn't realize you were 😊 You can get a copy to read over at taprootmag.com. Click over to @taprootmag and follow the link in their profile. — And just between you and me: I'm eating buttered toast and drinking milky tea again ❤️

It's a bird, it's a plane, it's cabbage boy! .... Waylon wants to be a superhero when we grows up, so I take liberties with all sorts of hero names 😉 and hey, with a head like that, Murdoc F1 *is* the superhero of the cabbage world. — Sauerkraut, here we come. What's your favorite ferment? Mine is curry kraut—such a delicious twist and beautiful golden color.

"Imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we're eating. Where it came from. How it found its way to our table. And what, in a true accounting, it really cost. We could then talk about some other things at dinner. For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we're eating is never anything more or less than the body of the world." ~Michael Pollen — When I first read these words my junior year in college, I had no idea they'd lead me down the path of organic farming. Michael Pollen and Barbara Kingsolver, with their books The Omnivore's Dilemma and Animal, Vegetable, Miracle, planted seeds in me with their words, and I've been growing them out, planting more, and harvesting ever since. — How could I ever have known before I opened those pages what would come to grow in my life. How could I have ever known what I'd be able to coax from a handful of seeds and soil. — We're capable of so much more than we know—if I had known somehow, maybe I wouldn't have taken the first step, or the thousands that came after. Because if I knew it all beforehand, the challenges might have scared me too much. But when we're in the midst of it, the only thing to do is to keep moving forward, keep sowing, planting, weeding, falling asleep exhausted and waking up to do it all again. — And then we get to the harvest, to high summer, and realize it's not so streamlined—the fields erupt with crops even as we tuck new ones in. The world is a tangled, jubilant place, giving enough to always keep me planting even when it's hard. — That's the power of seeds and words, of soil and heart: to find the parts aching to grow, to plant them, tend to them, and help them to flourish, and along the way find ourselves flourishing, too. 🌱

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Hours & Info

155 Dugar Ext, Worcester, VT 05682

1-802-223-1166

Farm Stand open Friday 3:00-7:00, Saturday 12-6:00, June-October

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