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Even the peas in the Market Garden are greening up for St. Patrick's Day! Josh Carter has lots of seedlings started in the hoophouse already. They'll be ready to move outside once the weather warms up.

Sugaring Season in Swing
With our new sugarhouse, lines, vacuum pump, and reverse osmosis machine, we're making the most of an uneven season. We're up to 310 gallons of syrup so far (a new record), and with colder temperatures predicted, we hope to sugar through March. Join our Maple Sugaring Celebration and 4H pancake breakfast this Sunday, March 20!
Executive Chef Jim McCarthy shares a few ways to enjoy that syrup here. (Pick our syrup up at the Welcome Center!)
Leap-Year Cheddar for You
It's finally ready! Four years ago on February 29th, we made one of our best batches of cheddar. Then we just had to be patient. Now after 4 years of aging, this raw milk, farmstead cheddar has transcended into cheese nirvana. It's selling out quickly so order yours soon, or pick some up at our Welcome Center and Farm Store. Remember: cheese nirvana.
New! Carbon Farming Evening
We've just added a free evening program with Eric Toensmeier on Friday, March 25. (His 2-day Carbon Farming Workshop, March 26-27 is sold out!) Come learn what carbon farming looks like and how it can combat climate change. Curious? Read this Q&A with Eric by Chelsea Green, or this review of his book by our own Vera Chang.
In Brief
  • Educator Ryan Morra is heading back to China in April to continue his support of local sustainability efforts in Yunnan Province, working with staff from Middlebury College and the Nature Conservancy.
  • City Market is hosting its first-ever "Vermont Cheese Bracket" to select the best Vermont cheeses. Try them all, then vote for us on Facebook (click "discussion")
  • In honor of World Poetry Day, Saturday, March 21, here's an activity from Project Seasons: Posy Poetry. A group of people creates a poem by closely observing a flower, fruit, or any natural object. Try it with your family! It's always popular among participants in our ABCs of Farm-Based Education workshop, which was held earlier in March.
News from Our Partner Projects
  • Don't miss Jr Iron Chef VT this Saturday, March 19. Cooking is a spectator sport! Especially with students serving up fresh, local dishes. The event is organized by VT FEED, our project with NOFA-VT. Open to the public!
  • Register Now for 8th National Farm to Cafeteria Conference! Early Bird Prices end March 31! Madison, WI, June 2-4, 2016. The only national gathering of stakeholders from across the farm to cafeteria movement. 
  • Cultivating Climate Resilience: An Education Summit, Saturday, April 9. Presented by VT SWEEP (Statewide Environmental Education Programs)
  • Mark your calendars! The 2nd Annual Vermont Open Farm Week is August 15-21, 2016!
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