Here’s a window into an average winter day on three different types of local agricultural enterprise.
Regenerative Reflection
Bread & Butter Farm, Shelburne and South Burlington

- Luke Awtry
- Corie Pierce and Cory Froning at Bread & Butter Farm
As the cows graze, they spread some of the hay like mulch and also distribute manure, a natural fertilizer, as they do when feeding on pasture during the growing season. “We want to farm in a way that works with natural ecosystems to benefit the land and build the soil,” Pierce explained.

- Luke Awtry
- Bread & Butter Farm
Vegetable production continues through the winter in three unheated, earth-floor hoop houses. Cold-tolerant greens such as kale and spinach grow from the soil protected only by light row covers and insulation provided by the air within the structure.
“Winter is our chance to reflect and plan. We feel more in control,” Pierce said. “Well, the fact that we can think and plan gives us the feeling of being in control,” she amended with a chuckle.
Rejuvenation Time
Does’ Leap Farm, Bakersfield

- Luke Awtry
- George van Vlaanderen, Indy and Kristan Doolan
During summer, the two vend cheeses, kefir, pork and grilled sausages at the Burlington Farmers Market. With the help of one employee, they milk about 50 Alpine goats and move them to fresh pasture every 12 hours. They make cheese every other day, tend a couple dozen pigs, and hay and spread manure with draft horses.

- Luke Awtry
- Does' Leap Farm
Van Vlaanderen logs with the horses, harvesting all the wood needed to heat two houses and power much of the creamery. Doolan and van Vlaanderen ski, and he picks up his banjo. “It’s a time to rejuvenate on a personal level but also plan for the upcoming year,” he said.
Peace and Pruning
Yates Family Orchard, Monkton

- Luke Awtry
- Jessika Yates at Yates Family Orchard
Initially, they operated the orchard as a hobby — a pick-your-own on the honor system — and also sold local honey and Jessika’s homemade jams. Although they had not necessarily planned to run an orchard, the couple felt the need to keep it open to the public. “A lot of people have picked here since they were kids,” Jessika said. Gradually, she and Steven grew the orchard to 350 trees on six acres and expanded the store’s offerings.

- Luke Awtry
- Yates Family Orchard
She climbs up into the trees to prune. “As much as I love the hustle and bustle of sharing the orchard, I love wintertime,” Jessika said. “The trees are so old, and I get to know the character of each one. You can see the tracks of the critters in the orchard: the bunnies and the fox, the talon marks of birds of prey in the snow.” She treasures finding bird nests tucked into tree crooks. “It’s just very peaceful and very quiet,” Jessika said.
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