Throughout the growing season, Market Garden staff cultivate beautiful flowers that Inn florists, Amy Raymond and Abby Todia fashion into floral magic to reflect and honor this working farm.

When cows are managed so that their grazing mimics ancestral patterns, then plants, soils, and animals can flourish. The biome of pasture life below ground can help weather drought and floods, and hold carbon. 

Joe Donegan, our new Dairy & Livestock Farm Manager, will continue Sam Dixon’s commitment to a pasture-raised dairy, beef, and sheep operation.

Mount Mansfield Schools and Bone Mountain Farm partner to turn 300 pounds of squash into healthy baked goods for students. Story shared with permission from High Mowing Organic Seeds.

Blue tubing has been used to collect sap since the 1950s, and here for a decade. But how does it work and what does it take to maintain the extensive network?

Take a peek at our 2025-2026 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.

On August 14, 2025, 66 acres were protected with the Vermont Housing and Conservation Board and Vermont Land Trust (VLT) to create the farm's largest block of conserved ag and forest land.

We’re at peak eggplant season in our Market Garden. Learn what distinguishes the varieties and how we're cooking them.

Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.