About the Farm
Lewis Creek Farm has been growing vegetables on the rich bottom lands of Lewis Creek in Starksboro, Vermont since 1981, building a long reputation for top quality, competitive pricing and environmental responsibility. The farm is owned by Hank Bissell and sits on prime agricultural soils, including the prized Hadley fine sandy loam, one of the finest agricultural soils in the world. With over 4000 feet of frontage on Lewis Creek and about 50 acres of river bottom and river terrace soils, the farm benefits from exceptional natural conditions where a clay layer at 10 feet acts like a dish under a flower pot, keeping the soil never wet and never dry.
The farm's history stretches back through multiple generations of ownership. From 1913 to 1981, the Smith family owned the property, transitioning from sheep to dairy farming during Vermont's agricultural evolution. Edgar Smith purchased the farm from the estate of Celia Sayles in 1913, and his son Leroy later took over operations. The property features historic buildings including a house with a core built in 1784 by John Furguson, a distinctive red bank barn from the mid-1800s, and a farmstand that was originally a carriage barn.
Today, Lewis Creek Farm has established itself as a leader in sustainable agriculture in Vermont for over 30 years. The farm operates year-round, offering both summer and winter CSA programs with multiple pickup options including at the farm, at the Burlington Farmers' Market, and home delivery in the Burlington area. They serve wholesale accounts throughout the Champlain Valley, delivering to stores and restaurants, while also providing online ordering for delivery or pickup in Addison and Chittenden counties.
Lewis Creek Farm has been growing vegetables on the rich bottom lands of Lewis Creek in Starksboro, Vermont since 1981, building a long reputation for top quality, competitive pricing and environmental responsibility. The farm is owned by Hank Bissell and sits on prime agricultural soils, including the prized Hadley fine sandy loam, one of the finest agricultural soils in the world. With over 4000 feet of frontage on Lewis Creek and about 50 acres of river bottom and river terrace soils, the farm benefits from exceptional natural conditions where a clay layer at 10 feet acts like a dish under a flower pot, keeping the soil never wet and never dry.
The farm's history stretches back through multiple generations of ownership. From 1913 to 1981, the Smith family owned the property, transitioning from sheep to dairy farming during Vermont's agricultural evolution. Edgar Smith purchased the farm from the estate of Celia Sayles in 1913, and his son Leroy later took over operations. The property features historic buildings including a house with a core built in 1784 by John Furguson, a distinctive red bank barn from the mid-1800s, and a farmstand that was originally a carriage barn.
Today, Lewis Creek Farm has established itself as a leader in sustainable agriculture in Vermont for over 30 years. The farm operates year-round, offering both summer and winter CSA programs with multiple pickup options including at the farm, at the Burlington Farmers' Market, and home delivery in the Burlington area. They serve wholesale accounts throughout the Champlain Valley, delivering to stores and restaurants, while also providing online ordering for delivery or pickup in Addison and Chittenden counties.
Type of Foods Inside
Vegetables
- Vegetables (grown on farm)
Fruit
- Strawberries
Pantry/Other
- Plants
- Flowers
Vegetables
- Vegetables (grown on farm)
Fruit
- Strawberries
Pantry/Other
- Plants
- Flowers
Photo gallery
Contact Details
Products
Producers
