Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites. But always: eat cheese with what you like!
Students cooked alongside Shelburne Farms chefs as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.
Eric Patterson, formerly with Cowgirl Creamery and Marin French Cheese, both in California, has joined us to help craft our signature cheddar, oversee the cheesemaking team, and manage all cheese and mail order operations.
Take a peek at our 2025-2026 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
A kid-friendly recipe from our Cultivating Joy and Wonder workshop that's as fun to make as it is to eat! Transform flatbreads into doughy cinnamon-sugar morsels.
It doesn’t take much to make these felted acorns, a delightful way to bring a bit of fall inside.
Sustain the fall harvest by drying your own herbs for tea, a fun activity for the whole family.
Educator Camie Thompson on using ornithology as a lens for learning about climate change and local ecology.
A Forest for Every Classroom, a beloved program for teachers, is celebrating 25 years. Enjoy your own moment of wonder with a seed scavenger hunt activity!
Playing with colors and textures are two great ways to encourage young learners to try new foods, like in this recipe starring vibrant beets.
