Our dairy team works every day to make high quality milk from healthy cows raised on pasture. See just some of what they do from pre-dawn to dusk to achieve that goal, and to share the world of dairy farming with others.
Creamery Manager Andi Wandt shares one of her favorite recipes using our farmstead cheddar: pimento cheese.
The Shelburne Jr Iron Chef VT team got creative in the Inn Kitchen to develop a delicious dish featuring local foods (including our cheddar!).
A quick, simple, and adaptable snack recipe with rave reviews from students and teachers alike.
A recipe by Brooklyn-based culinary arts instructor Dylana DeGannes, and how cooking can empower youth.
Executive Chef John Patterson shares a recipe for a key condiment on his dish for the 2023 Vermont Fresh Network Forum Dinner.
Try the "recipes" we cooked up during Cultivating Joy & Wonder, our annual professional learning workshop for early childhood educators.
An easily adaptable summer salad to feature what's coming out of your home garden and looking especially delicious at the farmers’ market.
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!