Foote Brook Farm is a 100-acre diversified and certified organic produce farm near the convergence of the Lamoille River and Foote Brook in Johnson. Tony and Joie Lehouillier own and operate the farm, which sustains 30 acres of certified organic vegetables. The farm also has a pick-your-own flower garden, a sunflower maze (August) and a wildflower loop walk. Foote Brook Farm’s vegetables are distributed through Deep Root Co-op and sold at the farm’s on-site vegetable stand and Hunger Mountain Co-op.

The Lehouillier family ran the farm as a dairy until 1985. Tony’s parents, Camille and Polly, ran a small stand out of the barn and started selling sweet corn. Local folks asked if Polly also sold tomatoes, so the first greenhouse went up. Tony graduated from Vermont Technical College with an Electrical Engineering degree and worked for IBM for a time. The farm and working outside were always calling him. Inspired by his mom, he attended classes at UVM for Plant and Soil Science and began growing organically in 1995. Foote Brook is celebrating 30 years of growing vegetables.

Foote Brook Farm’s top priorities are strengthening their agritourism opportunities, lengthening the farmstand season, and growing their long-standing relationship with Hunger Mountain Co-op. The weather, specifically the floods, has been an ongoing challenge for the farm. The year 2023 was tough for them personally and financially because they lost almost a year’s worth of vegetables, packaging, fertilizers, and supplies. Tractors, machinery and equipment were heavily damaged. Foote Brook Farm is still trying to recover and find ways to protect itself from major weather events.

Lehouillier’s favorite part of farming is utilizing the land, keeping it open and beautiful, being active, taking pride in being a farmer, providing for the family and community, and driving the tractor during the quiet, tranquil sunrise. The Lehouillier family includes two teenage kids, a fox red labrador retriever, a cat named Fifi, 12 beloved employees—four from Jamaica—most have been with us for over 10 years, and one for over 25. The farm’s employees are family to the Lehouillier’s, motivating them to continue this hard work.

The best way to eat Foote Brook Farm vegetables is fresh, raw, or grilled on a warm summer night. Try some fresh basil, heirloom tomato, and fresh local mozzarella cheese tossed with fresh garlic and olive oil, salt, and pepper.