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  2. Fox–Cook Farm - Wikipedia–Cook_Farm

    86003228 [1] Added to NRHP. November 26, 1986. The Fox–Cook Farm is a historic farm property on Cook Drive in Wallingford, Vermont. Established in the 1790s, it is one of the oldest surviving farmsteads in the Otter Creek valley south of Wallingford village. It includes a c. 1800 Cape style farmhouse and a c. 1850 barn, among other outbuildings.

  3. Brook Farm (Cavendish, Vermont) - Wikipedia,_Vermont)

    Brook Farm is located on 45 acres (18 ha) in rural northwestern Cavendish, with its complex of buildings set on the west side of Twenty Mile Stream Road. The property includes rolling fields separated by rows of trees and stone walls, and overlooks Twenty Mile Stream to the east.

  4. Shelburne Farms - Wikipedia

    Shelburne Farms was incorporated as a nonprofit educational organization in 1972 by descendants of the Webbs. Nearly 400 acres (160 ha) of sustainably managed woodlands received Green Certification from the Forest Stewardship Council in 1998. The farm's grass-based dairy supports a herd of 125 purebred, registered Brown Swiss cows.

  5. William and Agnes Gilkerson Farm - Wikipedia

    The William and Agnes Gilkerson Farm, also known more recently as the Kitchel Hill Farm, is a historic farmstead on Kitchel Hill Road in Barnet, Vermont. Established in the late 18th century by Scottish immigrants, it includes one of the finest known examples of a rubblestone farmhouse in the region.

  6. Lee Farm - Wikipedia

    Lee Farm is a historic farm property on Vermont Route 18 in Waterford, Vermont. Established in 1801, it was for many years worked by members of the Lee family, and part of a thriving rural community called Waterford Hollow. Its farmstead features surviving 19th and early 20th-century outbuildings and a high-quality Greek Revival farmhouse.

  7. Sugar Mountain Farm - Wikipedia

    Sugar Mountain Farm is a 70 acres (28 ha) family-operated pig farm in West Topsham, Vermont with approximately 200-400 pastured-raised pigs. [1] [2] The pigs are fed acid whey from a nearby dairy farm, apple pomace leftovers from a nearby cider facility, vegetables, and spent barley from a brewery as opposed to grain. [2] [3]

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