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!
A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...
Teachers from Chittenden South Supervisory Union were participating in a recent Vermont FEED professional development course. And it was all about the food.
The Farm was recently inspired by other dedicated educators at the UN Regional Centers of Expertise Conference of the Americas in Curitiba, Brazil. Greater Burlington was recognized as a Regional Center of Expertise on Education for Sustainable Development in 2015.
This fall we've done a lot of forestry work to prepare for next year's sugaring season. Our forests are another thread in the fabric of our (and all of Vermont's) working landscape.
We recently received a "High Five" award from King Street Center. Educator Linda Wellings reflects back on all we do for King Street kids -- and all that they do for us.
Have you seen the butterfly on our label? In spring of 2016, we became Vermont's first third-party verified non-GMO cheesemaker and one of the first farmstead producers of GMO-free cheese in the nation.
We share author, food activist, and fermentation guru Sandor Katz's fervor for getting everyone involved with the food we eat. Inspired by Katz's work, we brought fermentation into the outdoor classroom with our preschoolers.
Just a rundown on what's happening on the Farm at this quieter time of year. It's not as quiet as you might think!
This delicious recipe combining our smoked cheddar with apples will be a guaranteed hit at any dinner table this holiday season.
