Cate Farm began growing organic vegetables, herbs, and flowers in 1981. We started small and have grown slowly to our present size of 22 acres and eight 96′ long greenhouses under cultivation. Cate Farm prides itself on selling only excellent, high quality produce. Everything we sell is certified organic and always our own.
Each year, many varieties of vegetables, herbs, and flowers are grown by Flint, Sally and Richard, and our hardworking crew. We market our fresh produce to co-ops, restaurants, and stores in Central Vermont. In addition, Cate Farm is a long time member of Deep Root Organic Grower’s Co-op, which markets our produce to stores in Boston, New York, and Washington, DC areas.
Find our produce at Hunger Mountain Co-op, Bragg Farm and Plainfield Hardware.
Cate Farm grows a wide variety of certified organic herb, flower, and vegetable seedlings, as well as second year perennial flowers. We start everything from seed here on Cate Farm. We constantly trial new varieties, and appreciate any suggestions you may have.
Cate Farm seedlings can be purchased in Spring at Hunger Mt. Co-op in Montpelier, VT, or here at Cate Farm during our Seedling Sale weekends (May 11-12, May 18-19, May 25-26, June 1-2). Sign up for our Newsletter to get more info about the farm and updates on Seedling Sales.
Cate Farm considers burdock one of our specialties- we have been cultivating it since 1985!
There are two main species of burdock- wild burdock, Arctium minus, and Japanese or Giant burdock Arctium lappa. We cultivate only the Japanese variety Arctium lappa for its roots (fresh and dried) and for its seed. Wild crafted burdock is most likely Arctium minus.
Most people know burdock from the velcro-like burrs that attach to one’s clothing or canines. Burdock is a biennial: seeded in spring, the plant produces a long taproot and large foliage, but no seed. In the second year, the taproot’s energy is used to produce a seed stalk and ‘burrs’. While burdock seed is harvested in the fall of the second year, the root is harvested in the fall of the first year, or overwintered and dug early the next spring.
We plant burdock in fertile soils amended with compost and rock minerals. The long roots are harvested by hand after loosening the soil with a tractor pulled blade. It is hard work, but satisfying- especially when you pull out a two and a half foot root! The roots are thoroughly washed in a tumbler washer before packing fresh or cutting up for drying.
Burdock has long been used in Asian and macrobiotic cuisine. Medicinally, it has be used as a blood purifier and for skin disorders, among other uses. Burdock root is a main component in the Essiac formula.
Try slicing fresh roots for use in soups, stir-fry, or tea. Burdock is also great roasted or steamed. Try juicing it with carrots and beets. Burdock also makes a potent tincture.
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