Turkey Hill Farm

Turkey Hill Farm, a 50-acre farm in Randolph Center, Vermont, is owned by sixth-generation Vermonters Stuart and Margaret Osha. Both grew up on small dairy farms and have a deep-rooted love for the land, animals, healthy food, community, and the farming-way of life. Dedicated to sustainable agricultural practices on a small-farm scale. They are committed to developing self-sufficient practices and building a strong local food system; crucial to feeding themselves and the community, while caring for the land and minimizing the use of fossil fuels.  Stuart and Margaret are interested in helping to educate people about the movement towards eating locally raised, nutrient-dense foods, and re-creating the traditional diets of our ancestors, before industrialized foods dominated the grocery stores. Margaret, a traditional farm cook, teaches a series of The Farmer’s Kitchen cooking classes, which focus on creative ways to use farm-fresh products.  Margaret is also passionate about wild harvested plants and offers opportunity for  plant identification in field and forest.  Students learn about ethical wild harvesting and how to safely prepare creative and delicious dishes with the wild edible plants that they harvest during these classes.  Custom classes are encouraged,  Margaret will work with individuals and groups.  There is always something going on at the farm throughout the seasons from maple sugaring in the early spring to the lambing of Icelandic ewes just as the pastures start to turn green in late May.  The Farmer's Kitchen also produces two specialty foods produced at the farm and distributed locally and in the Boston area on a weekly basis:  Maple Cashew Granola made with organic ingredients and lightly sweetened with the farm's own maple syrup and also Dark Chocolate Granola Bark made with the Farmer's Kitchen signature granola and mixed with hand tempered  dark Belgium chocolate. 

• Cooking classes
• Nature Walks