Blog

Stories and updates from around the Farm

  • 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.

    Read more.

  • 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.

    Read more.

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

    April 11, 2019 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.

    Read more.

  • 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.

    Read more.

  • Your Top 7 Cheese Questions Answered by a Cheesemaker

    January 11, 2019 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!

    Read more.

  • Salad Lyonnaise

    January 10, 2019 Agriculture / Food

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

    Read more.

  • Beer Cheddar Potato Fritters

    December 10, 2018 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.

    Read more.

  • 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.

    Read more.

  • Cooking to Grow Confidence, Knowledge, and Teamwork

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

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

    Read more.

  • Our Holiday Catalog Has Arrived!

    November 1, 2018 Agriculture / Food

    Our cheddar and farm products offer something for everyone's holiday table and gift list!

    Read more.

Pages