"I think everybody should go out into their communities and look for that sugarhouse steam, then stop in. Sugar makers are super friendly and super hardworking, so be respectful, but definitely go taste test. It's the best."
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.
"Pumpkin" is just a cuter word for any thick-skinned winter squash, and lots of chefs use other varieties. Try Inn Pastry Chef Veronica's Bartolacci's recipe.
Our Inn Kitchen shares two delicious salad dressing recipes to put to good use this season featuring two of our most popular farm exports: cheddar cheese and maple syrup.
Use up everything bursting from your garden to make this delicious one-pot meal.
A collaboration between Chef John Patterson and Chef Kyle Knall of Stone Bank Farm to celebrate the caraflex cabbage.
An early summer recipe to celebrate the abundance of July zucchini from Chef John Patterson.
