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For Educators
Place-Based Education
Research

Hawai'i and Vermont, Place-Based Partners

Educators, including Shelburne Farms staff, from these two very different places are, in fact, partners in place-based research and shared learning.

A bowl of Mushroom Broth for Spring Soups & Noodles seen from above.
Recipes

Mushroom Broth for Spring Soups & Noodles

A broth recipe developed by team of talented local students for the Jr. Iron Chef VT alongside Executive Chef John Patterson.

Hearty Stuffed Cabbage
Recipes

Hearty Stuffed Cabbage

A good farm to school recipe is seasonally flexible with many hands-on components so lots of kids can participate. Most importantly, it's delicious. This recipe from Head Pastry Chef Veronica Bartolacci hits all the marks!

Shelburne Farms Carrot Ginger Soup
Recipes

Carrot Ginger Soup

A warming recipe from our kitchen team that has been a favorite on our Farm Store prepared meals menu since 2020.

Watermelon & Feta Salad
Recipes

Watermelon & Feta Salad

Our Market Garden watermelon harvest has just peaked, and our Inn kitchen team has developed a delicious dish to put them to good use.

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For Educators
Farm to School
Recipes

Farm to School Recipes for Summer Abundance

Two delicious recipes for the summer harvest season recently highlighted during the Northeast Farm to School Institute Summer Retreat.

Recipes

Spinach, Asparagus & Cheddar Quiche

This custard-like quiche from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust.

Recipes

Spinach Salad with Warm Bacon Vinaigrette

Chef John Patterson created this hearty salad for enjoying some of the first harvests of the season: leafy greens, radishes, sugar snap peas.

Recipes

Three Maple Recipes for the Sugaring Season

The Kitchen Team shares three recipes for the season: Maple Glazed Parsnips, Slow Roasted Maple Brined Lamb Shank, and Maple Candied Walnuts.

Recipes

Shepherd’s Pie with Caramelized Onions & Cheddar Smash

A classic recipe from Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli (a former head chef at the Inn) featuring our pasture-raised lamb and cheddar.

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1611 Harbor Road Shelburne, Vermont 05482 

Telephone: 802-985-8686

An education nonprofit on a mission to inspire and cultivate learning for a sustainable future through its programs, place, and products. Home to the Institute for Sustainable Schools, our historic campus is a 1,400-acre diversified farm located on the homelands of the Winooskik band of the Abenaki.

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  • Copyright 2023

Shelburne Farms is a 501(c)(3) nonprofit organization (Tax ID #03-0229347)