Over a Quarter Century of Farming
In 1987, Bob and Sara Schlosser became neighbors in the small town of Wolcott, Vermont, and shortly later they were married on the old hay field that is now Sandiwood Farm. They began building their homestead, gardens, and maple sugaring on their 80 acres. The farm is named after their two children, Sandi and Kyle Woodrow.
The Schlossers began selling their produce in the early 90’s at the Stowe Farmers Market and to local chefs & restaurants. Over the years, the farm has evolved and taken on new opportunities, but has always remained true to its agricultural roots.
When Sandi returned to the farm as a graduate of the New England Culinary Institute (NECI) in 2009, the idea for a farm-to-fork sunset dinner series came to life. Sandi decided to use her culinary skills, the farm’s fresh produce, and surrounding scenery to give guests a truely one-of-kind Vermont dining experience. From the very beginning, the farm-to-table dinners were a huge success, and the farm has continued to expand with weddings, and a unique farm venue rental for special occasions. From the beginning Bob & Sara have welcomed guest into their old time sugarhouse to share the magic of sugaring and hosting field trips, fundraisers, and community events.
Family Owned & Operated
In 2012, we began a long-planned transition to “agritourism,” adding a large high tunnel for outdoor events, weddings & dinners. Agricultural tourism is a growing industry in the state of Vermont and we are proud to be at the forefront of this innovative movement. We are privileged to grow food for ourselves and to connect guests with our organic farming practices and operations.
We were extremely fortunate to receive the Vermont Working Lands Grant in 2014 and constructed a 30′ x 75 ‘ greenhouse where we now host our seasonal events. We can accommodate parties of many sizes, from small gatherings to weddings and large festivals with event tents.
In April of 2015, a 50-foot wind turbine was erected on our property. We are extremely grateful to generate our own wind power and to be hosts for a sustainable turbine company that brings electricity to much needed parts of the world. Sustainability and minimal environmental impact is just part of our mission, we are always looking for new ways to use renewable energy and improve our soil, the foundation of life.
In 2018, we expanded our property with the purchase of an additional ten acres. Bob and Kyle began a father-son carpentry project in the summer of 2019, constructing a hemp drying barn on the new plot of land. Bob is no stranger to building, as he also built the house, barn, high tunnels, and everything you see pictured here. Bob and Kyle also completed an insulated two-story cabin in 2015, and have since added to the number of tiny houses for overnight farm stays.
Kyle was born and raised on the farm, and graduated from the University of Vermont with a degree in Parks, Recreation & Tourism. After graduation he and his longtime girlfriend, Cal Spinelli, moved back to the farm to help with the family business. Kyle manages landscaping, outdoor facilities, and overnight guests, while Cal manages our marketing, photography and social media.
We are excited to offer overnight accommodations for our events and weddings, along with a system of trails and recreational opportunities. Check out our Farm Stays & Experiences page to learn more about our rustic farm accommodations and activities.
The purpose of Sandiwood Farm is to be a source of high-quality, low impact, farm products and services by offering organic produce & farm shares – CSA, hemp & CBD products as well as maple syrup and a beautiful venue for one-of-a-kind events and farm stay experiences. We want to help people connect with fresh organic produce, have authentic recreational, dining and farm stay experiences that keeps our farmland in production.
Sara & Bob are committed & honored to being responsible stewards of the land and use regenerative organic growing practices. We are proud to supply our community, family, and friends with organic, nutritious produce, and understand the importance of sustainable food systems.
We try to minimize our impact as much as possible, using renewable energy sources such as wind and solar power. Vegetables and organic growing practices have been the foundation of our farm since the beginning, and we take a number of steps to make sure our soil and crops are as healthy as possible. We turn our compost into fertilizer to give our soil life and necessary nutrients. We rotate our crops in the field each year to ensure soil health, and cover crop anything we do not plant to minimize runoff. We only harvest windblown wood from our forest, which is used for heating our home in the off-season, and for maple sugaring in the spring.
Cal Creative Photography, Sarah Salvas Films, Sarah Peet Photography, Pogo Photo