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Our mission is to provide you with local food year-round, by utilizing time honored methods of traditional fermentation. We nourish your body, mind and soul throughout the seasons.

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Sobremesa began in 2014 under the stewardship of husband and wife team, Jason and Caitlin Elberson. In November of that year, we moved to Marshfield, Vermont, where we own our 7.5 acre homestead named Wild Rhythms Farm. We are glad to be raising our son in such a beautiful place. We grow vegetables and herbs, and are establishing perennials such as asparagus. We have raspberry bushes, apple trees and we tap a few lovely large maple trees for our own syrup. We care for birds and raise registered Icelandic sheep. We love our diversified flock of laying hens (which include: Wheaten Ameraucanas, Black Copper Marans, Olive Eggers, Rhode Island Reds, Light Brahmas, Silver Laced Wyandottes, Dark Cornish, Pearl White Leghorns and one Polish Tophat)! On alternating years, we also raise Chocolate Muscovy ducks, which are excellent foragers that seek out slugs and snails, and Lavender and Pearl Guinea Fowl, which are great for eating ticks and other garden pests. Our dog Cash is finally the animal king of a farm after years in a more urban setting. Our barn cat Percy roams the farm seeking cuddles.

Caitlin at Wild Rhythms Farm     Photo Credit Jason Elberson

Caitlin at Wild Rhythms Farm
    Photo Credit Jason Elberson

We decided to immerse ourselves in regenerative agriculture in January 2013. By April, we had packed the last six years of our lives into a moving truck and headed north from Pennsylvania to join University of Vermont’s 6-month Farmer Training Program (FTP). Before the program, we tended a home garden, but mostly, we connected to our local farming community through our love and passion for eating intentionally grown food. Before shifting our purpose to sustainable agriculture, Caitlin worked as Director of Development at a Waldorf School  in Pennsylvania and had previously worked in admissions and marketing. Jason was a mechanical engineer at a small structural analysis consulting firm. We  are grateful for our complementary skill sets.

The year after we completed the farmer training program, we headed north to Fairfield, Vermont to work at an organic grass-based dairy and beef farm, Stony Pond Farm. That fall, we stumbled upon a Craigslist ad for what would soon to become our home and Wild Rhythms Farm.

Jason at Wild Rhythms Farm      Photo Credit Caitlin Elberson

Jason at Wild Rhythms Farm
     Photo Credit Caitlin Elberson

 

Our mission to nourish the body, mind and soul throughout the seasons is alive in our name. “Sobremesa” is a Spanish word which describes the time after a meal spent lingering around the table, having food-induced conversations with people with whom you shared the meal. 

Sobremesa is a time to digest and savor food, family, and friendship. These connections are the heart of our vision: to provide our community with local food year-round by offering fresh produce during the growing season and traditionally preserved foods in the winter. 

 


 

 

 

 

 

 

Interviews & Press

"Sobremesa's Wild Fermentation"
Seven Days, March 2016

"Foodie Pitch Competition Story"
Local 22 and Local 44 News Channel by Alaina Pinto, September 2015

"Contest Wants Next Best Local Food Producer"
Burlington Free Press, September 2015

"The Run Up - Healthy Living's Foodie Pitch Competition"
The Daily Beet, Localvore Today, September 2015

"Farmers Who Ferment"
Vermont Life Magazine, Fall 2015

"Newfound Joys - Burlington Farmers Market Edition" 
Localvore Today, June 2015

"At a Pitch Competition, Emerging Food Businesses Develop Their Wares" Seven Days, April 2015

"Winter Farms Markets Are About More Than Just Root Vegetables"
Vermont Public Radio, February 2015

"Winter Farmers Markets: Vibrant and Intimate"
Burlington Free Press, January 2015

"A Conversational Farmer's Market"
WPTZ News Channel 5, September 2014

"Introducing Caitlin & Jason of Sobremesa in Fairfield, Vermont"
National Young Farmers Coalition, April 2014

"Farm Incubation: A growing form of land access across the country" 
UVM Extension New Farmer Project, May 2014

"Farmer Training: A Passion for Growing Food"
University of Vermont Food Feed, January 2014
 

Memberships

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We support the following organizations whose missions are near and dear to our hearts.
 

  • SLOW FOOD USA (LOCAL CHAPTER VERMONT)