Myers Produce

Myers Produce is a regional produce distributor that operates out of Hardwick, VT & Hatfield MA.

Myers Produce is a regional produce distributor that operates out of Craftsbury, VT and Hadley, MA. We wholesale our produce within New York City, New Jersey, Connecticut, and the Boston Area.

10/12/2026

October is National Co-op Month and we love an opportunity to shout out Fiddleheads Food Co-op!

Fiddleheads is New London's only downtown grocery store. They're community owned by more than 4,000 households across southeastern Connecticut - in fact, they've had so much support from their community that they've almost reached their current limit of owner shares! As Hadley puts it: "Shoutout to Kourtney and Jules! They work really hard to bring in produce from 90+ local farms and they have such a great relationship with their community."

Local ownership, local sourcing, local relationships. We love being a part of their work!

10/09/2026

We’re hiring a full-time Driver and Warehouse Crew Member in Hatfield, MA! 🚚 A mix of driving and warehouse shifts each week, including routes to NYC, Boston, CT, RI, and Vermont in a 26-ft box truck or van. No CDL required and training available. If you love local food and want to be part of getting it across our region, check out the link for the full listing! https://loom.ly/7Z1yVs8

10/08/2026

We're excited to welcome yacón to our list. In Farm Upstream's words: Yacón (aka Peruvian Ground Apple) is a perennial Andean sunflower with an edible root, perhaps most similar to a jicama (but way better). It looks like a sweet potato, crunches like a water chestnut, and tastes like a pear. We've been enjoying them fresh, roasted, pickled, and added to baked goods and they were well received in our farm stand last fall. Flavor and health benefits aside, It keeps almost forever (maybe even next June).

10/01/2026

We love heirloom apple (and pear) season! Here's a fun find from the list: Seckel pears from Scott Farm Orchard 🍐
The Seckel is one of the only true American heirloom pear varieties. It was discovered as a chance seedling near Philadelphia in the late 1700s, named for the farmer who popularized it. Thomas Jefferson planted one at Monticello in 1807 and said it "exceeded anything I have tasted since I left France, and equalled any pear I had seen there."
They are small, almost bite-sized, russeted with a red blush, and intensely sweet. Much of the spicy, aromatic flavor lives in the skin, which should not be peeled. Known as the Sugar Pear and the Candy Pear you can definitely eat them fresh, poach them, pickle them, put them on a cheese board, or more.

09/30/2026

We are rich in squash! And kabocha deserves a little moment. In 1541, Portuguese traders brought kabocha squash from Cambodia to Japan and it became a staple of the country's cuisine. The Japanese name is a riff on the Portuguese "Camboja abóbora" (Cambodia pumpkin) and it's so embedded in Japanese culture that there is a tradition of eating it on the winter solstice as a symbol of good health in the cold months ahead.

In the kitchen it's dense, holds its structure when roasted, braises beautifully, and caramelizes deeply. In Japanese cooking it's a classic for tempura and simmered dishes. In Korean cuisine it turns up in porridge and dumplings.

But kabocha is just one of many squash varieties on our list right now. We also have...
🍂Honeynut: a smaller, more intensely flavored butternut with higher sugar content and caramelization.
🍂Buttercup: earthy and dry, holds firm when cooked. Great mashed or roasted in wedges.
🍂Baby Blue Hubbard: dense, sweet, and a showstopper on any display. Thick skin means it stores beautifully well into winter.
🍂Acorn: mild, slightly nutty, with a natural bowl shape perfect for stuffing and roasting halved.
🍂Sugar Pumpkin: The kitchen pumpkin (not the doorstep one!) and useful in every way you'd use canned pumpkin.

See these and more on the list!

09/29/2026

We're loving these pinto fingerlings from Picadilly Farm! For over 20 years Jenny and Bruce Wooster have been farming their 71 organic acres in Wi******er, NH - right along the Vermont and Massachusetts borders. In that time, they've turned what was once a dairy farm (run by their neighbors!) into one of the most beloved organic operations in the tri-state region with a CSA following of over 1,000 households.

Their Pintos are especially fun. Speckled skin, creamy interior, and great for roasting whole or halved. Available now until mid-November!

09/23/2026

5th Quarter Butcher + Provisions is a whole animal butchery and specialty grocery in Waitsfield, VT - right in the heart of the Mad River Valley. Josh Turka started making charcuterie in 2021 and as Seven Days put it, his rillettes, pâté, and knockwurst have become "a not-so-secret handshake of the coolest restaurants in Vermont."

Their name comes from the Roman term Quinto Quarto. When an animal was slaughtered in Rome, the four quarters fed the nobility, the church, the middle class, and the army. The poor and working classes were left with the odds and ends: tongue, tail, tripe. They called it the 5th Quarter. Josh has built a whole butchery philosophy around honoring that with all VT-sourced meat.

Their shop carries housemade sausage, cut-to-order cheese, and an excellently curated provisions selection alongside it. Josh explained to Edible Vermont: "I want people to see how the sausage is made!"

5th Quarter VT has been a Myers vendor and now we're helping stock their store. We love it when the food system comes full circle!

09/21/2026

Grapes from NY! We have Concord and Niagara grapes on the list from Nightingale Farm and the Niagaras are born and bred New Yorkers. First grown in 1868 Niagara County, these are classic American table grapes (and the primary variety used in white grape juice).

What's the difference between table and w**e grapes? Table grapes are bred to eat, with thicker skin, larger fruit, higher sugar, often seedless or low-seed varieties. W**e grapes are smaller, more acidic, higher skin-to-juice ratio, and bred for complexity in fermentation rather than sweetness out of hand. Concord and Niagara are both firmly in the table category: juicy, aromatic, and ready to be eaten fresh.

09/19/2026

Have you heard of kiwiberries? Grape-sized, smooth-skinned, edible-peel kiwis that you pop in your mouth whole. They're on the list (and organic!) from Clover Nook Farm in Bethany, CT.

Clover Nook is one of the oldest operating farms in Connecticut, founded in 1765 and 9 generations strong - run today by Lars Demander. Their kiwiberry vineyard is a newer addition, grown alongside sweet corn, mixed vegetables, and their own British White beef cattle. Give this treasure a try!

09/16/2026

Big congratulations to Dickson’s Farmstand on the opening of their new store today!

We got a sneak peek earlier this week and loved seeing this beautiful space in Chelsea Market come together, filled with seasonal produce, specialty goods, and great local products.

owner, Jake, and Annie go way back, having worked together in NYC more than 15 years ago. We’re thrilled to be part of this next chapter and to see Myers Produce products making their way onto the shelves.

Congratulations to the whole Dickson’s team!

Address

97 North Hatfield Road
Hatfield, MA
01038

Website

http://www.myersproduce.com/contact/

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