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October 6, 2020 | Josh Carter Gardening
As the Farm Store and Inn Kitchen prepared foods have emerged as a market for our organic produce, we've been working to extend the growing season in our Market Garden.
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October 6, 2020 Agriculture / Food
To celebrate Farm to School Month this October, the Inn Kitchen reimagined a staple recipe from our first-of-its-kind cookbook for school nutrition professionals: kale pesto!
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October 5, 2020 Agriculture / Food, Climate Resiliency, Sustainable Living
Across the Fence recently joined farmers and agricultural educators, including our Dairy Manager Sam Dixon, on a visit to Brush Brook Community Farm to learn about rotational grazing practices.
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October 1, 2020 | Sarah Webb Agriculture / Food
A blended soup utilizing those bottom-of-the-bag tortilla chip crumbs that became an instant hit with students and adults.
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September 22, 2020 Agriculture / Food
We grow five different types of beets at the Market Garden, and the Inn Kitchen team is putting them to good use! Try Chef John Patterson's recipe for this staple root crop.
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September 8, 2020 | Tre McCarney Agriculture / Food
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.
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September 8, 2020 Agriculture / Food
We are pleased to announce that this summer, Helen Cowan was promoted to Head Cheesemaker and Jack Duncan was promoted to Creamery Manager.
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August 25, 2020 | Julie Eldridge Edwards Agriculture / Food, Gardening
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.
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August 24, 2020 | Holly Brough Culture / Arts
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.
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August 23, 2020 Agriculture / Food, Gardening
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.
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