Educators, including Shelburne Farms staff, from these two very different places are, in fact, partners in place-based research and shared learning.
A broth recipe developed by team of talented local students for the Jr. Iron Chef VT alongside Executive Chef John Patterson.
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!
A warming recipe from our kitchen team that has been a favorite on our Farm Store prepared meals menu since 2020.
Our Market Garden watermelon harvest has just peaked, and our Inn kitchen team has developed a delicious dish to put them to good use.
Two delicious recipes for the summer harvest season recently highlighted during the Northeast Farm to School Institute Summer Retreat.
This custard-like quiche from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust.
Chef John Patterson created this hearty salad for enjoying some of the first harvests of the season: leafy greens, radishes, sugar snap peas.
The Kitchen Team shares three recipes for the season: Maple Glazed Parsnips, Slow Roasted Maple Brined Lamb Shank, and Maple Candied Walnuts.
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.
