“For more than four decades she has been at the heart of Shelburne Farms’ growth and impact, shaping it into a hub of learning and collaboration for educators from Vermont and far beyond.”
Here's how we harvest and dry the herbs in our Education Gardens, and ideas to put them to good use all winter long.
Roast tender broccoli florets and toss them with this not-too-spicy sauce: the slightly charred broccoli coupled with the chile garlic oil is PERFECT.
Our gardens aren’t just full of tastes, colors, and smells - they are full of BUGS! Meet some of the insects that might be living in your garden.
Greenhouses and gardens have been an integral part of the Shelburne Farms landscape for over 130 years. Walk through the history of the Market Garden.
Along our walking trails, you might be surprised or puzzled by a lineup of wooden poles topped by sculpted heads both human and animal. Here's their story.
Sheep and goats are friendly companions in our pastures, but if you observe them closely for a while, you may notice that they aren’t always eating the same plants the same way.
By their nature, summer squash plants are prolific—just a few can inundate a home gardener with a big harvest in no time at all. Chef John Patterson created this delicious no-cook summer appetizer in response to the garden abundance.
How does school culture support Farm to School programs? How does engaging in Farm to School affect school culture? Those are the focal questions of our research with VT FEED.
Did you know that chicken eggs come in colors other than white and brown? Learn about what the eggs of different breeds look like in our matching game!
