Blog

  • Demystifying rennet, a key ingredient in cheesemaking

    April 16, 2019 | Andi Wandt Agriculture / Food

    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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  • Decrease Food Waste with an "Anti-Recipe" for Moroccan Chickpea Stew

    April 11, 2019 | Jim McCarthy Agriculture / Food

    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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  • Banana Oat Breakfast Rounds

    March 19, 2019 | Sarah Webb Agriculture / Food

    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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  • Q+A: Sheep Shearing in February

    February 18, 2019 | Renee LaCoss Agriculture / Food

    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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  • Purple Carrots and Orange Eggplants

    February 7, 2019 | Josh Carter Agriculture / Food

    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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  • Your Top 7 Cheese Questions Answered by a Cheesemaker

    January 11, 2019 | Andi Wandt Agriculture / Food

    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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  • Salad Lyonnaise

    January 10, 2019 | Jim McCarthy Agriculture / Food

    A Jr Iron Chef VT award-winning recipe developed by Chef Jim McCarthy and his student culinary team.

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  • Beer Cheddar Potato Fritters

    December 10, 2018 | Jim McCarthy Agriculture / Food

    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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  • Crispy Brussels Sprouts with Tahini Yogurt

    November 9, 2018 Agriculture / Food

    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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  • Cooking to Grow Confidence, Knowledge, and Teamwork

    November 5, 2018 | Sarah Webb Education for Sustainability, Agriculture / Food

    We brought the Farm to Shelburne Community School for a salsa challenge and team building.

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