We're excited to open for the 2025 season this weekend! To celebrate, we asked Shelburne Farms staff members to share their favorite places on our working farm campus.
How far have we advanced towards our goal of being Net Zero by 2028, when the farm will be capturing more greenhouse gases than we produce on campus? Here are our climate actions and their impact to date.
A savory dish that maintains the sweet flavors of maple syrup with low and slow cooking.
"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."
We’re proud to offer communal spaces where teachers can gather around a shared purpose: to educate for a more sustainable future. We invite you to join our Institute for Sustainable Schools community in 2025.
With sugaring season upon us again, we're resharing an earlier story about being recognized as a "Bird-Friendly Sugarbush" by Audubon Vermont, and why it matters.
Three young educators share what they learned in time spent teaching as Shelburne Farms fellows.
A summer of Farm-to-Table dining means a winter of garden planning. A recent meeting of our garden, chef, and store teams reveals all that's behind sharing fresh, sustainable, farm-grown food.
Tune into the Northeast Farm to School Podcast! Montpelier High School shares how they practice food system education—from school-wide meals to a student-run crepe truck.
Clean out your chest freezer with this adaptable, low and slow recipe from Chef Matthew Merrifield.
