Vermont Homestead
A small piece of Vermont, worked by hand. Dark soil, old trees, and the quiet labor of growing things.
About the Farm
Not haunted.
Just quiet.
Shadow Farm sits in the hills of Vermont — a working homestead carved from old pasture and second-growth forest. The name comes from the long shadows the ridge throws across the property in the afternoon, not from anything you'd worry about.
The goal is simple: grow food, keep animals, fix what breaks, and do it all with as much care and as little waste as possible.
Location
Vermont, USA
Established
Working the land
Focus
Vegetables, herbs & perennials
Structures
Barn, greenhouse & outbuildings
The Land & Structures
Built to Last
Board & Batten
The Barn
The old barn anchors the property — vertical black-stained boards and heavy battens, the same way Vermont barns have been built for two centuries. Storage, tools, and whatever project is half-finished.
Season Extension
Greenhouse
A cold-climate greenhouse for starting seeds early and pushing the season late. In Vermont, you earn every week on either end. The structure matches the barn — dark framing, clear panels catching what light the sky offers.
Sheds & Coops
Outbuildings
A scattering of smaller structures — a tool shed, a potting shed, a coop — all built in the same board-and-batten vernacular. Everything painted or stained dark, the way it weathers best up here.
Beds & Borders
The Garden
Kitchen garden close to the house, cut-flower border along the fence, perennial bed at the edge of the woods. Work in progress, always.
The Year
Four Seasons of Work
Spring
Mud season. Seeds under lights in the greenhouse. The first garlic pushing up through the straw mulch. Maple sap if the temperature swings right.
Summer
Long days, weeding, watering, harvesting. The garden earns its keep. The barn stays cool in the morning and smells like old wood.
Fall
Root cellaring. Putting things up. Firewood split and stacked. The best light of the year falling across the pasture.
Winter
Planning, repairing, staying warm. The greenhouse holds the cold-hardy greens. The farm rests, and so do we — mostly.