Screamin Ridge Farm

Inspired by his grandmother’s kitchen in East Randolph, VT, Joe's culinary journey began early, leading him to train at the prestigious École Supérieure de Cuisine Française in Paris. After sampling food and life across various U.S. cities, Joe settled in Vermont in 1999 and became a chef-instructor at the New England Culinary Institute. Screamin' Ridge Farm started small and grew into a successful business, selling produce at the Montpelier Farmers Market and through CSAs. Joe's Kitchen began by offering hot soups at the market and expanded to a full production kitchen in downtown Montpelier, focusing on locally sourced ingredients.

The farm employs organic and biodynamic methods, emphasizing the use of high-quality vegetables and herbs. Initially starting with a small greenhouse and walk-behind tractor, the farm now includes three large hoophouses and a 'real' tractor. The focus is on winter spinach production and a variety of summer crops. The farm's philosophy revolves around connecting directly with customers and providing them with both raw produce and prepared foods, ensuring high quality over high volume.

Joe's Kitchen products are available at various retailers, including the Red Hen Bakery and Hunger Mountain Coop. The farm continues to grow some of the herbs used in their products at their home in East Montpelier. Joe’s Kitchen emphasizes creating great-tasting, healthy food using primarily local ingredients cultivated sustainably. The business also supports the localvore movement and aims to preserve Vermont’s working landscape.