Blog

  • New: Education Day at the Vermont Cheesemakers Festival!

    July 17, 2019 | Andi Wandt 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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  • Making Nettle Pesto with Spoonful Herbals

    May 29, 2019 | Sarah Webb Agriculture / Food

    Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.

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  • 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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