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Kelp growers. Hospitals. Chefs. Mental health agencies. Food shelves. What do they all have in common? These strange bedfellows are all important players in the Northeast’s ever-expanding farm to school programs.
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I get this question all the time. It’s funny. People seem to think, “When the animals disappear, don’t you disappear, too?”
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Since we're not harvesting crops, rotating the cows through pasture, or leading them to and from milking, winter gives us a little window for maintenance, repairs, and improvements. And calving!
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For most farmers, winter means planning. Shelburne Farms is no exception. But as an education organization, there's extra planning around sharing our gardens with students.
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Agriculture and tourism are both vibrant contributors to Vermont. Now with new guides to support them, Vermont farmers can think creatively and realistically about how to engage customers in activities on their farms.
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What happens when a boy with food anxieties is regularly exposed to new foods in the classroom? Dana Hudson found out as a Shelburne Farms educator for a "Dairy in the Classroom" program.
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Hot, stormy weather threatened the early hours of the Vermont Cheesemakers Festival, but fortunately, the sun came out for a great event -- to showcase our own cheese and that of so many other artisanal producers.
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It's not time to roll back childhood nutrition standards. It's time to better reinforce them with comprehensive farm to school programs
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Since participating in James Beard Foundation's Boot Camp here at the Farm, a three-day intensive training for chefs in policy and advocacy, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.
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Try this Kale Pesto recipe from New School Cuisine cookbook, adjusted for a more family-sized batch.
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Exactly a year ago, we joined the Slow Food USA delegation to Terra Madre and Salone del Gusto, Slow Food International's biannual gathering in Italy. 3,000 delegates from 130 countries celebrate and save our food identities and multicultural heritage. Here’s a flashback via Edible Green Mountains.
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With a look back at Farm to School Month, read about our pioneering Jr Iron Chef Vermont program via Edible Green Mountains. We're thrilled to see so many other Jr Iron's pop up across the country. And we're excited for 2016's competition!
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How is Vermont's Farm to School movement growing a more sustainable future? Our presentation at the 3rd International Conference on Food Education, EXPO Milan 2015.
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This account of this past summer's Farm to School Institute was just published on USDA's blog!
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How we’re building a community of people who care passionately and teach thoughtfully about the land we live on and farm, and the healthy foods that derive from it.
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There’s no wrong or right way to eat our raw milk farmstead cheddar, but there are some basic guidelines you can follow to make your holiday cheese plate worthy of a banquet. Here are few principles to keep in mind.
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We asked seasonal inn chef James MacPherson why he chose to move from the restaurant world to the school cafeteria. He shared some pretty inspiring answers.
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The running of sap from sugar maple trees signals the beginning of spring. It is the first gift that the earth gives us after a long winter of living off of the root cellar.
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How will climate change impact sugaring in Vermont? We don't know all the answers, but we're encouraging students on our "Sugaring by the Numbers" field trip to start asking and observing.
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Tired of boring old pale cheese? We are too! So we've crafted one batch of new orange cheddar for you. Find out the hows and whys of this long tradition of orange cheeses (including our own).
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Here's what's happening around our working farm as we open for the season. From the Dairy, to the Market Garden, to our woodlands, here's that latest.
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Strawberries are everyone's favorite this time of year. Here's how we grow them (and what you can make with them!).
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Shelburne Farms is a working farm, and food we grow honors and preserves the land it comes from. Read the latest updates from our across the farm.
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Chef Jim McCarthy is sharing a quick and painless recipe to utilize those hearty greens at the breakfast table — a Kale and Scallion Frittata.
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Guido Masé, Chief Herbalist at Urban Moonshine, teacher, and author led us up the hill beyond the Farm Barn to find plant-based medicines growing right under our noses.
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Couldn't make it to this year's VT Cheese Fest? Learn what makes Vermont clothbound cheddar special -- Cabot, Grafton, and our own clothbound.
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Visit several of the farms who opened their doors for this year's Open Farm Week, and discover how connecting to farm food and fiber is good for all of us.
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Shelburne Explorers 4-Hers select a calf in the spring, then work with it all summer long to show at fairs.They learn so much about commitment, perseverance, and other life lessons. And they get to snuggle with calves.
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This delicious recipe combining our smoked cheddar with apples will be a guaranteed hit at any dinner table this holiday season.
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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!
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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.
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A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...
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Farm cows are work animals with one role: to make milk for our farmhouse cheddar. But as Renée LaCoss, herdsman at our Dairy for 15 years shares, bonds develop.
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The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.
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Because we see them at farmers’ markets, most of us know garlic scapes shouldn't be relegated to the compost pile. But what most of us don’t know is how to use them in the kitchen.
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We caught up with the farmers who care for the Farms' land, animals, and produce – here's what's happening on campus in early August:
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Protecting water quality means continually evaluating our operation and being mindful of the consequences of our actions. Over the years, we've made many changes.
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There are countless reasons why learning about food on a working farm is meaningful, but one of the most powerful is also the simplest: getting kids to try new things.
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Inn Restaurant Executive Chef Jim McCarthy shares his recipe with our raw milk, farmstead smoked cheddar in the mix.
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Market Gardener Lynn Wolf went looking for a way to more efficiently shell the popcorn and blue corn that we grow.
It led to a discovery -- and a solution!
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It is always exciting to experiment with growing new plants in our organic Market Garden to show the wonderful variety of foods that can be grown in Vermont. Our latest experiment is saffron.
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Discover what inspires, motivates, and changes farmers and educators as they work to grow and strengthen their farm-based education programs.
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As we opened the Inn & Restaurant doors this season, we asked Executive Chef Jim McCarthy, “What current dishes best represent our approach or food philosophy?”
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When our cows transition each spring from their indoor winter diet of hay and baleage to a summer outdoor diet of pasture grasses, we have to adjust our cheesemaking accordingly.
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Our 6-Month Cheddar brought home a blue ribbon at the American Cheese Society's annual Judging and Competition.
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Chef Jim McCarthy takes food waste seriously, “I like to think about how we can use all the food that is delivered to our kitchen.”
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The summer drought in the Champlain Valley has been hard on our pastures and fields, with impacts rippling out through the dairy and cheesemaking. Here's how they've been coping.
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School nutrition professionals gathered with Vermont FEED to consider how to feed students nourishing meals on a budget — that they will actually eat.
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It's a rare batch of cheese that makes it to a four-year cheddar. Find out what it takes to make the grade.
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The hoop barn at the Dairy just got a roof lift! At 19 years old, the original roof was ready for a replacement.
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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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Our cheddar and farm products offer something for everyone's holiday table and gift list!
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We brought the Farm to Shelburne Community School for a salsa challenge and team building.
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This Moroccan-inspired dish is one of Chef Jim’s favorites, using a savory yogurt to pair with sweetly-seasoned roast Brussels sprouts.
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Chef Jim created this holiday-table-worthy recipe to feature the second release of our collaboration with Fiddlehead Brewing Co., our IPA-infused Beer Cheddar.
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A Jr Iron Chef VT award-winning recipe developed by Chef Jim McCarthy and his student culinary team.
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We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
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Fun and whimsy are the words that guide Josh as he selects what crops to grow in 2019 for the Inn's farm-to-table restaurant. There's a lot to plan for.
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Every winter, we shear our sheep at the Dairy. We asked Herdsman Renee LaCoss about the process, and get answers to the most commonly asked questions.
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Throughout the years in our Farm to School work, favorite recipes have risen to the top, including this flexible breakfast or snack by Chef Jim McCarthy.
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Chefs have been cooking this way for centuries, and Chef Jim wants homecooks to use this sort of adaptive cooking to make use of what is already in your kitchen.
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We all know the main ingredient in cheese is milk, but most cheeses also contain salt, cultures and rennet. Rennet is fascinating, yet it isn't well understood by most people.
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Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.
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When COTS began planning for their new program to involve its families in cooking, they reached out to us for support in working with youth (and adults!) in the kitchen.
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The cheese department recently signed on to be part of the "Vermont Green Dairy Cohort," a project of the Vermont Department of Environmental Conservation and Efficiency Vermont. We'll be tracking and improving the environmental footprint of our cheesemaking facility.
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Shelburne Farms welcomes new Executive Chef John Patterson, joining us from Fork restaurant in Pennsylvania. Jim McCarthy, Executive Chef Emeritus, will continue on during this transition season.
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A wet spring and early summer has affected our haying production and schedule, although yields and quality are good. It appears there's no "normal" anymore.
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