Blog

  • BLT Tagliatelle at the Champlain Valley Fair

    September 10, 2019 Agriculture / Food

    We recently wrapped up a ten-day stretch at the Champlain Valley Fair, providing food and agriculture education to the 100,000+ fair visitors. We're sharing a favorite recipe among the crowd!

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  • Gleaning Season in the Market Garden

    August 27, 2019 | Josh Carter Agriculture / Food, Sustainable Living

    This is prime season for gleaning in the Market Garden--harvesting extra produce from the fields for various local food security organizations. Read about what it looks like.

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  • Cheesemaking at Shelburne Farms

    August 26, 2019 Agriculture / Food

    What’s the story behind our raw milk, farmstead cheddar? The Vermont Department of Tourism & Marketing visited to get a behind-the-scenes tour.

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  • Award-Winning Recipes from the VT Fresh Network Forum Dinner

    August 8, 2019 Agriculture / Food

    We're excited to announce that our Executive Chef John Patterson and Executive Chef Emeritus Jim McCarthy received the 2019 "Best Bite" award for their Beet Tomato Tartare and Blue Corn Pancakes - try their recipes for yourself!

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  • New: Education Day at the Vermont Cheesemakers Festival!

    July 17, 2019 Agriculture / Food, Culture / Arts

    This year, the Vermont Cheese Council has added an additional day to the Cheese Fest dedicated to educational seminars for the biggest curd nerds!

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  • North Meets Southwest Chopped Salad

    July 8, 2019 | Sarah Webb Agriculture / Food

    The 2019-20 Northeast Farm to School Institute cohort rolled up their sleeves for the first-ever Institute Salad Competition!

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  • Farming Update: Haying & Pasturing

    June 17, 2019 | Sam Dixon Agriculture / Food

    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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  • New Executive Chef John Patterson

    June 17, 2019 | Holly Brough Agriculture / Food

    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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  • Going "Green" in Cheesemaking

    May 29, 2019 | Madeline Born Agriculture / Food, Sustainable Living

    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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  • Supporting COTS with New Family Cooking Program

    May 29, 2019 | Sarah Webb Agriculture / Food

    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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