Blog

  • Beet Soufflés with Goat Cheese

    April 17, 2017

    The Farms’ eggs, beets, and maple syrup are the primary ingredients in this vibrant twist on a French soufflé that can be served hot or cold.

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  • Favorite Children's Books from the Farm Educators' Collection

    March 31, 2017

    Since 1967, April 2nd has marked International Children's Book Day. We're celebrating with a few of the Farm favorites.

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  • Kids Build a Playground -- and a More Sustainable Community

    March 20, 2017 | Emily Hoyler

    This past September, when my students and I attended the ‘Cultivating Pathways to Sustainability’ youth conference at Shelburne Farms, I had no idea we were about to embark on.

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  • Maple & Butternut Squash Oat Risotto

    March 17, 2017 | Jim McCarthy Agriculture / Food

    A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...

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  • The mystery of syrup color

    March 3, 2017 | Holly Brough

    The color of maple syrup varies from "Golden" to "Dark," depending on where you are in the sugaring season. We asked our sugarmaker Marshall Webb why.

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  • A Home-Cooked Feast Celebrating Farm to School

    January 13, 2017 | Ryan Morra Education for Sustainability

    Teachers from Chittenden South Supervisory Union were participating in a recent Vermont FEED professional development course. And it was all about the food.

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  • Finding inspiration from our international network of educators

    December 8, 2016 Education for Sustainability

    The Farm was recently inspired by other dedicated educators at the UN Regional Centers of Expertise Conference of the Americas in Curitiba, Brazil. Greater Burlington was recognized as a Regional Center of Expertise on Education for Sustainable Development in 2015.

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  • Another Farm Update: Forestry

    November 29, 2016 | Dana Bishop Nature / Natural Resources

    This fall we've done a lot of forestry work to prepare for next year's sugaring season. Our forests are another thread in the fabric of our (and all of Vermont's) working landscape.

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  • High Five for King Street

    November 29, 2016 | Linda Wellings Education for Sustainability

    We recently received a "High Five" award from King Street Center. Educator Linda Wellings reflects back on all we do for King Street kids -- and all that they do for us.

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  • Going non-GMO with our Cheddar

    November 18, 2016

    Have you seen the butterfly on our label? This past spring, we became Vermont's first third-party verified non-GMO cheesemaker and one of the first farmstead producers of GMO-free cheese in the nation.

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