The Market Garden has supplied flowers and vegetables to the farm for more than a century. Its original greenhouses (no longer standing) grew grapes, roses, palms and other exotic flowers and plants to decorate Shelburne House.

Today, the fresh, organic vegetables raised in the Market Garden supply the kitchen at the Inn. Each winter, our chef and market gardener plan what vegetables will be grown that season and what menus can best highlight their flavor and freshness. In peak season, the Market Garden at Shelburne Farms supplies more than half of the Inn’s need for fresh produce like spinach, melons or strawberries. The partnership demonstrates one goal of sustainable agriculture: to tighten the links between producer and consumer so consumers can better understand the impact that their food purchases have on the land.