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!
In Vermont, yellow and red onions are harvested from August to well into the fall. With the early crop, our summer campers cooked up this delicious savory onion jam.
We’re proud to have two of our collaborative projects, Cultivating Pathways to Sustainability and Burlington City & Lake Semester, featured by the United Nations University.
A playful game for introducing new fruits and vegetables from Project Seasons.
The poplar tables in the Coach Barn tell a unique story of Shelburne Farms, and reflect a longtime vision of both Marshall Webb and John Monks of Vermont Tree Goods.
We chat with our Woodlands Manager Dana Bishop about our Forest Management Plan, and the challenges and rewards of managing our woodlands for now and the future.
“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.”
School nutrition leaders nationwide joined our Farm to School Leadership Academy to reimagine school meals with fresh, local food and stronger classroom-community connections.
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.
