Farm Jobs in Vermont
Discover agricultural careers in Vermont, the Green Mountain State and the nation's #1 producer of maple syrup (3.1 million gallons in 2024, 53% of U.S. production, $95 million value from 1,433 sugarmakers operating 3,000+ sugar houses with 8.4 million taps). With 6,537 farms across 1.17 million acres generating $1+ billion in agricultural product sales, Vermont's dairy industry leads with $5.4 billion total economic impact (480 dairy farms, 105,514 milk cows, 2.48 billion pounds milk, 17,318 jobs, 63% of New England milk production), complemented by beef cattle (1,526 farms), specialty crops (744 vegetable farms, 471 berry farms, 441 orchards), artisanal food production (158 dairy processors making award-winning cheese, yogurt, ice cream), and strong farm-to-table and organic agriculture movements.
Major Cities with Farm Jobs:
1 Farm Job in Vermont
Farm Jobs in Vermont
Vermont agriculture generates $1+ billion in market value of agricultural products sold from 6,537 farms spanning 1,173,890 acres (average 180 acres per farm), with dairy and maple syrup dominating the state's agricultural economy and identity. Dairy represents Vermont's largest agricultural sector with $5.4 billion total economic impact (up from $2.6B a decade ago), employing 17,318 people and supporting $812 million in wages and salaries from 480 dairy farms milking 105,514 cows that produced 2.48 billion pounds of milk in 2024—representing 63% of all milk produced in New England and 58% of Vermont's total agricultural sales ($599 million in market value). Each Vermont dairy cow provides $8,676 in economic activity annually, with Vermont ranking #10 nationally for total milk production and #4 for milk production efficiency per cow. The dairy sector has expanded value-added processing dramatically with 158 dairy processors operating in Vermont (up from 95 a decade ago), creating internationally renowned artisanal cheese, yogurt, and ice cream brands. Vermont leads the nation in maple syrup production with 3.108 million gallons produced in 2024 (53% of total U.S. production from 5.86 million gallons), valued at $95 million (up $16 million from 2023) from 1,433 sugarmakers operating 3,000+ sugar houses tapping 8.4 million trees (49% of national taps), averaging 0.370 gallons per tap and $58.30 retail price per gallon. Beyond dairy and maple, Vermont's diversified agriculture includes 1,526 beef cattle farms, 744 vegetable farms, 471 berry farms, 441 orchards, 507 greenhouse and nursery operations generating $326+ million in crop value, 266 Christmas tree farms, 1,345 farms with laying hens, 222 broiler farms, 419 goat farms, and robust organic, grass-fed, and sustainable farming sectors aligned with Vermont's environmental values. Vermont agriculture employs workers year-round in dairy operations (milking, feeding, barn management), food processing plants (cheese-making, yogurt production, ice cream manufacturing), and farm services, plus intense seasonal employment during maple sugaring season (February-April with 1,433 sugarmakers), berry harvest (summer across 471 farms), apple harvest (fall from 441 orchards), and Christmas tree harvest (November-December from 266 farms). The state's agricultural landscape reflects its mountainous Green Mountain terrain, cool climate (USDA Hardiness Zones 3-5), 40-45 inch annual precipitation, and 120-150 day growing season, with agriculture concentrated in the Champlain Valley, Connecticut River Valley, and southern Vermont's rolling hills.
Why Work on Vermont Farms?
Working on Vermont farms offers competitive wages with H-2A AEWR at $18.83 (Northeast I region, 2024-2025 rate), with general farm laborers earning $17-$21/hour and specialized positions commanding higher rates: dairy herd managers ($28-$40+/hour), maple syrup production managers ($25-$35/hour), cheesemakers in artisanal operations ($22-$32/hour), equipment operators ($20-$28/hour), organic vegetable farm managers ($26-$38/hour), and orchard managers ($24-$35/hour). Vermont's dairy sector provides year-round employment with 17,318 jobs across production, processing, and related industries, offering stable income and often including housing benefits on larger farms. Maple syrup season (February-April, typically 6-8 weeks) creates intense seasonal work for 1,433 sugarmakers and additional hired labor for sap collection (modern tubing systems and reverse osmosis), boiling operations (24/7 during peak flow), and bottling/packaging, with earnings enhanced by long hours during peak production. Vermont's agricultural culture emphasizes quality of life, environmental stewardship, and community connection—farms often employ sustainable practices (organic, grass-fed dairy, pasture-raised livestock, integrated pest management), participate in farm-to-table networks supplying restaurants and farmers markets, and engage in agritourism (farm stays, educational programs, maple sugar houses open to visitors). Educational resources include University of Vermont Extension offices statewide, UVM's College of Agriculture and Life Sciences, Vermont Technical College agricultural programs, and numerous farmer training programs including the Vermont Farm & Forest Viability Program. Vermont's rural lifestyle offers access to outdoor recreation (hiking, skiing, mountain biking in Green Mountain National Forest), tight-knit farming communities, affordable rural housing ($200K-$350K median in agricultural towns, significantly below Burlington metro), spectacular fall foliage, four-season climate, and proximity to major northeastern cities (3-4 hours to Boston, 5-6 hours to New York). The state's commitment to local food systems, organic agriculture (Vermont leads nationally in organic dairy farms), and small-scale sustainable farming creates meaningful work aligned with environmental and social values, attracting workers seeking purpose-driven agricultural careers rather than purely industrial farming.
Types of Farms in Vermont
Dairy farms dominate Vermont agriculture with 480 operations (528 in 2022 Census) milking 105,514 cows producing 2.48 billion pounds annually ($5.4B economic impact)—farms range from small organic grass-fed operations (30-60 cows) selling to artisanal cheese makers, to mid-sized farms (100-200 cows) with seasonal grazing systems, to larger commercial dairies (300+ cows, some reaching 1,000-2,000 cows with average herd size at 254 cows increasing 80% over last decade). Vermont dairy emphasizes grazing systems, organic production (Vermont leads nationally in certified organic dairy farms), and value-added processing through 158 dairy processors creating award-winning aged cheddars, fresh chèvre, Greek yogurt, and premium ice cream for national and international markets. Maple sugar houses (1,433 sugarmakers, 3,000+ total operations) range from small family operations with 500-2,000 taps using traditional gathering and wood-fired evaporators to large commercial producers with 50,000-100,000+ taps using vacuum tubing systems, reverse osmosis concentration, and oil/gas-fired evaporators, producing pure maple syrup, maple cream, maple candy, and maple sugar. Beef cattle operations (1,526 farms) utilize Vermont's pastures for grass-fed, pasture-raised production serving premium local and regional markets. Vegetable farms (744 operations) grow diverse crops including potatoes, sweet corn, tomatoes, lettuce, carrots, beets, winter squash, and specialty vegetables for farmers markets, CSAs (Community Supported Agriculture), restaurants, and regional distribution. Berry farms (471 operations) cultivate strawberries, raspberries, blueberries, and blackberries with significant U-Pick agritourism components. Orchards (441 operations) produce apples (McIntosh, Honeycrisp, Cortland), pears, and stone fruits for fresh consumption, cider production, and value-added products. Greenhouse and nursery operations (507 farms) grow bedding plants, perennials, vegetables, herbs, and ornamentals. Christmas tree farms (266 operations) grow balsam fir, Fraser fir, and spruce for cut-your-own and wholesale markets. Specialty farms produce goat milk and cheese (419 goat farms), eggs (1,345 laying hen farms), honey, herbs, hops for craft breweries, and fiber from sheep (17,888 sheep producing 72,813 pounds wool) and alpacas.
Getting Started with Farm Work in Vermont
Entry-level farm positions in Vermont offer diverse pathways into agriculture. Year-round dairy employment provides the most consistent opportunities across 480 farms—positions include milkers (typically 4am-8am and 4pm-8pm shifts, $17-$21/hour), herd managers, calf care specialists, equipment operators, and feed managers, with many farms offering housing (particularly for H-2A workers or experienced managers), health benefits on larger operations, and opportunities to learn grass-based and organic dairy systems. Dairy processing plants (158 facilities from small artisanal cheese operations to larger yogurt and ice cream manufacturers) hire production workers, cheesemakers, packaging staff, and quality control technicians year-round with climate-controlled working conditions. Maple syrup operations hire seasonal workers (February-April) for sap collection, boiling house operations (requires ability to work long hours including nights during peak sap flow), equipment maintenance, and bottling/packaging—experience in plumbing, carpentry, or food processing is valuable for tubing system installation and maintenance. Summer employment peaks with vegetable farms (744 operations) hiring for planting, cultivation, harvest, and farmers market sales; berry farms (471 operations) needing pickers and U-Pick supervisors; and orchards requiring workers for thinning and early harvest. Fall brings apple harvest across 441 orchards and Christmas tree operations ramping up for November-December season across 266 farms. No previous farm experience is required for most entry-level positions—dairy farms and maple operations provide extensive on-the-job training, though mechanical aptitude, reliability, and willingness to work early mornings/weekends are valued. Valuable skills include CDL for milk hauling and equipment transport, food safety certifications for processing facilities, mechanical skills for equipment repair, carpentry for infrastructure maintenance, and bilingual Spanish/English abilities (though Vermont's agricultural workforce is less diverse than other regions). Educational paths include UVM Extension workshops, Vermont Technical College's Agribusiness and Dairy Farm Management programs, and farmer training programs. Prime agricultural regions include the Champlain Valley (northwestern Vermont, Burlington region) for dairy and grain, the Northeast Kingdom for dairy and maple, the Connecticut River Valley (eastern border) for vegetables and dairy, and southern Vermont for diverse small-scale operations. Resources for job seekers include Vermont Farm & Forest Viability Program, NOFA-VT (Northeast Organic Farming Association), Vermont Agency of Agriculture, and UVM Extension. Workers seeking Vermont farm careers should prepare for cold winters (essential for maple production), embrace rural lifestyle, and align with Vermont's values of sustainability, local food systems, and environmental stewardship.
Frequently Asked Questions
What are farm worker wages in Vermont?
Vermont farm workers earn H-2A AEWR wages of $18.83/hour (Northeast I region rate for 2024-2025), with general farm laborers typically earning $17-$21/hour for entry-level positions. Specialized positions command higher wages: dairy herd managers earn $28-$40+/hour, maple syrup production managers $25-$35/hour, artisanal cheesemakers $22-$32/hour, equipment operators $20-$28/hour, organic vegetable farm managers $26-$38/hour, and orchard managers $24-$35/hour. Vermont's dairy sector supports 17,318 jobs with $812 million in total wages and salaries, creating substantial employment opportunities. Many farms offer additional benefits including housing (particularly for dairy workers and seasonal H-2A employees), health insurance on larger operations, farm products for personal use (milk, meat, vegetables), and flexible scheduling during slower winter months. Maple syrup season (February-April) offers intensive short-term earnings with long hours during peak sap flow (sometimes 24/7 boiling operations) providing overtime opportunities.
How large is Vermont's dairy industry and why is it important?
Vermont's dairy industry generates $5.4 billion in total annual economic impact (up from $2.6 billion a decade ago), employing 17,318 people and supporting $812 million in wages and salaries—making it one of Vermont's top private employers and the cornerstone of the state's agricultural economy. The state operates 480 dairy farms (down from 528 in 2022 Census, reflecting industry consolidation) milking 105,514 cows that produced 2.48 billion pounds of milk in 2024, representing 63% of all milk produced in New England and ranking Vermont #10 nationally for total milk production. Each Vermont dairy cow provides $8,676 in economic activity annually, with Vermont ranking #4 nationally for milk production efficiency per cow. Dairy products account for 58% of Vermont's total agricultural sales ($599 million in market value from $1+ billion total). Vermont has dramatically expanded value-added processing with 158 dairy processors (up from 95 ten years ago, a 66% increase), creating internationally recognized artisanal cheese, Greek yogurt, and premium ice cream brands that command premium prices in global markets. The dairy sector generates over $2.6 billion in sales of dairy products including milk and ice cream. Vermont leads nationally in organic dairy farms, emphasizing grass-fed, pasture-based systems aligned with consumer demand for sustainable production. The industry's importance extends beyond economics—dairy farming defines Vermont's rural landscape, cultural identity, and commitment to family farms, environmental stewardship, and local food systems.
What is maple sugaring season like and can I work in maple production?
Vermont's maple sugaring season typically runs February through April (6-8 weeks, varying with weather patterns) when freezing nights and warmer days (ideally below 32°F at night, above 40°F during day) create pressure changes causing sap to flow from maple trees. Vermont leads the nation with 3.108 million gallons produced in 2024 (53% of U.S. total) from 1,433 sugarmakers operating 3,000+ sugar houses with 8.4 million taps (49% of national total), creating seasonal employment opportunities. Work during sugaring season is intensive and demanding: sap collection through modern tubing systems (requiring maintenance, leak repair, line installation), reverse osmosis operation to concentrate sap before boiling (reducing from 2% to 8-10% sugar content), evaporator operation requiring constant attention (24/7 during peak flow), wood cutting/splitting for fuel (traditional operations), quality monitoring (color, density, flavor), and bottling/packaging finished syrup. Modern large operations (50,000-100,000+ taps) use vacuum pump systems, oil/gas-fired evaporators, automated monitoring, and employ multiple workers during peak season. Smaller operations (500-5,000 taps) often rely on family labor plus seasonal help, using wood-fired evaporators and more traditional methods. Employment skills valuable for maple work include mechanical aptitude (tubing repair, equipment maintenance), carpentry (infrastructure maintenance in woods), food safety knowledge (processing regulations), and ability to work long irregular hours during peak flow. The season's intensity is offset by the unique experience of traditional Vermont sugaring culture, connection to seasonal natural cycles, and satisfaction of producing pure Vermont maple syrup commanding premium prices ($58.30 average retail per gallon in 2024, $95 million total production value). Many sugarmakers also operate year-round farms (dairy, beef cattle) with maple providing supplemental income and employment during late winter/early spring.
Can I find year-round farm work in Vermont?
Yes! Vermont offers substantial year-round agricultural employment, primarily in the dairy sector which operates 480 farms employing 17,318 people across production, processing, and related industries with daily milking schedules (typically 4am-8am and 4pm-8pm), feeding, herd health management, and barn maintenance continuing throughout all seasons. Dairy processing facilities (158 operations ranging from small artisanal cheese makers to larger yogurt and ice cream manufacturers) provide year-round climate-controlled employment in cheese production, yogurt manufacturing, ice cream production, packaging, quality control, and distribution. Beef cattle operations (1,526 farms) require year-round care including winter feeding, calving management, pasture maintenance, and animal health. Greenhouse and nursery operations (507 farms) provide protected climate-controlled growing enabling year-round production of bedding plants, perennials, vegetables, and herbs for early spring markets. Year-round farm services include equipment repair and maintenance, feed mills, agricultural supply companies, and farm management. Seasonal employment complements year-round work: maple sugaring (February-April, 1,433 sugarmakers), vegetable planting and harvest (May-October, 744 farms), berry picking (June-August, 471 farms), apple harvest (September-October, 441 orchards), and Christmas tree harvest (November-December, 266 farms). Workers can combine seasonal opportunities—dairy work fall/winter, maple sugaring late winter/early spring, vegetable farming summer, apple/tree harvest fall—to maintain year-round employment. Vermont's smaller farm scale and tight-knit agricultural community facilitate these seasonal transitions, with farmers often networking to share reliable workers across operations.
What skills are most valuable for Vermont farm workers?
The most valuable skills for Vermont farm work reflect the state's emphasis on dairy, maple production, and diversified small-scale agriculture: **Dairy skills** including milking system operation (parlors, robotic milkers), herd health monitoring, calf care, feed mixing and ration calculation, pasture management for grass-based systems, and organic certification knowledge command premium wages ($28-$40+/hour for herd managers). **Mechanical skills** are essential for equipment repair and maintenance (tractors, spreaders, choppers, milking equipment), maple tubing system installation and repair, and general farm infrastructure maintenance. **CDL Class A** licenses enable milk hauling (tanker endorsement), equipment transport, and feed delivery, significantly increasing earning potential ($24-$32/hour). **Food safety certifications** (including cheese-making, dairy processing, maple syrup production regulations) are valuable for processing facility employment and artisanal production. **Maple production knowledge** including tubing system design, evaporator operation, quality control, and sugar bush management creates seasonal opportunities with specialized sugarmakers. **Organic farming practices** align with Vermont's leadership in organic dairy and sustainable agriculture. **Business and marketing skills** help with farmers market sales, CSA management, agritourism operations, and value-added product development. **Carpentry and plumbing** skills support maple tubing installation, barn repairs, and infrastructure maintenance. Educational resources include UVM Extension workshops, Vermont Technical College programs (Agribusiness, Dairy Farm Management), NOFA-VT training, and on-farm apprenticeships. Workers often progress from entry-level dairy milkers ($17-$21/hour) to equipment operators ($20-$28/hour) to assistant managers ($24-$32/hour) to herd managers or farm managers ($35-$50+/hour) through experience and skill development. Vermont's small-farm scale and emphasis on quality over quantity creates opportunities for workers seeking diverse skills, meaningful work, and personal connections to food production rather than industrial-scale specialization.
What is the lifestyle on Vermont farms?
Vermont farm life combines demanding physical work with exceptional quality of life in the state's stunning Green Mountain landscape. Daily schedules center on livestock care with dairy farms requiring early morning milking (typically 4am-8am start), midday feeding and maintenance, and evening milking (4pm-8pm), seven days per week year-round with alternating days off or split shifts. Vermont's four-season climate brings cold snowy winters (essential for maple production, requiring 300-500 hours below 45°F for dormancy), spectacular fall foliage (peak tourism season), pleasant summers (rarely exceeding 85-90°F), and muddy springs during sugaring season. Housing costs are affordable in rural agricultural communities ($200K-$350K median home prices, $800-$1,200 monthly rentals) compared to Burlington metro area or out-of-state alternatives, with many farms offering on-site housing particularly for dairy workers, managers, and H-2A seasonal employees. Community life centers on tight-knit farming networks, agricultural fairs (county fairs, Vermont Farm Show, maple festivals), farmers markets, and shared agricultural traditions. Vermont farm culture emphasizes environmental stewardship (leading in organic dairy, sustainable practices, conservation programs), local food systems (farm-to-table restaurants, CSAs, farmers markets), quality craftsmanship (artisanal cheese, small-batch maple syrup, heritage breed livestock), and work-life integration rather than industrial efficiency. Outdoor recreation opportunities abound with Green Mountain National Forest hiking and mountain biking, world-class skiing (Stowe, Killington, Sugarbush), fishing, hunting, and kayaking on Lake Champlain. The farming community values independence, self-reliance, practical skills, environmental awareness, and connection to land and seasons. Challenges include long working hours (dairy farming is 24/7/365), physical demands (lifting, repetitive motions, outdoor work in all weather), relative isolation in rural areas (30-60 minutes to larger towns), limited nightlife and urban amenities, and cold winters requiring adaptation. Rewards include meaningful work producing food (milk, cheese, maple syrup, vegetables) for appreciative consumers, connection to natural cycles and seasons, participation in Vermont's agricultural heritage and culture, spectacular scenery, clean air and water, safe family-friendly communities, and alignment with values of sustainability, local food, and environmental stewardship that attract people seeking purpose-driven agricultural careers in America's quintessential farming landscape.