We practice organic gardening, ecological water and land management on a beautiful, clean and remote farm in Fletcher, Vermont.
Fletcher is located in Franklin County, the largest agricultural economy in Vermont, and we are pursuing a very diverse vision of this agricultural community based enterprise.
The current farm was established in 1832 and has gone through many phases. It was always a self-sufficient farm based on sheep, lumber, foraging, crafts and lifestyle skills that evolved into cattle, dairy, maple syrup and other Vermont staples over time.
Our farm has a spring-fed trout pond for swimming, fly fishing and hanging out. There are many trails for hiking and biking from the property. Wildlife is abundant and sighted often. It is a quiet, private and peaceful setting with open fields surrounded by deep woods on a southerly facing slope. Other assets include solar electric and hot water, exceptional spring water quality and friendly neighbors down the road apiece.
The area has great recreational opportunities including the Lamoille Valley Rail Trail bike path, Smugglers Notch hiking, canoeing, and wildlife. Other interests include restaurants, local music and art galleries in Jeffersonville. We are the only farm house on a dead-end road 40 minutes from Burlington, Jay Peak and Stowe with many cultural and social opportunities.
Our farm has a spring-fed trout pond for swimming, fly fishing and hanging out. There are many trails for hiking and biking from the property. Wildlife is abundant and sighted often. It is a quiet, private and peaceful setting with open fields surrounded by deep woods on a southerly facing slope. Other assets include solar electric and hot water, exceptional spring water quality and friendly neighbors down the road apiece.
The area has great recreational opportunities including the Lamoille Valley Rail Trail bike path, Smugglers Notch hiking, canoeing, and wildlife. Other interests include restaurants, local music and art galleries in Jeffersonville. We are the only farm house on a dead-end road 40 minutes from Burlington, Jay Peak and Stowe with many cultural and social opportunities.
As a family, my son and I are reviving this agricultural heritage on this historic farm through organic farming and value-added food production that is offered in a farm to table hospitality setting. We also offer a range of relevant lifestyle and craft skills workshops.
My son and I have diverse and complementary experiential skills in the food and hospitality world as well as self-sufficient lifestyle skills based on agriculture and local food sourcing. My career began as an elementary school teacher. I left education to pursue a cooking career after graduating from the Culinary Institute of America. I became a Chef Manager for a decade before I was able to combine my culinary interest and experience with my love of young people and education by working as the director of the Culinary Arts / Professional Food Program at the Burlington Technical Center for 22 years.
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