Stories and updates from around the Farm

  • What is Forest Bathing? with Duncan Murdoch

    October 24, 2020 | Holly Brough Sustainable Living

    We asked Duncan Murdoch, a Certified Nature & Forest Therapy guide, a few questions about "Forest Bathing" walks, which he offers regularly at the Farm.

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  • Fish peppers: an heirloom vegetable's past and future

    October 22, 2020 | Tre McCarney

    This storied vegetable nearly disappeared, but has reemerged in the African American community (and in our own Market Garden), as a touchstone with that community's deep farming heritage.

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  • Extending the Season at the Market Garden

    October 6, 2020 | Josh Carter Gardening

    As the Farm Store and Inn Kitchen prepared foods have emerged as a market for our organic produce, we've been working to extend the growing season in our Market Garden.

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  • Kale Pesto

    October 6, 2020 Agriculture / Food

    To celebrate Farm to School Month this October, the Inn Kitchen reimagined a staple recipe from our first-of-its-kind cookbook for school nutrition professionals: kale pesto!

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  • Rotational Grazing Practices in Vermont

    October 5, 2020 Agriculture / Food, Climate Resiliency, Sustainable Living

    Across the Fence recently joined farmers and agricultural educators, including our Dairy Manager Sam Dixon, on a visit to Brush Brook Community Farm to learn about rotational grazing practices.

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  • Chef Jim's Nacho Soup

    October 1, 2020 | Sarah Webb Agriculture / Food

    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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  • Marinated Beets with Pistachio

    September 22, 2020 Agriculture / Food

    We grow five different types of beets at the Market Garden, and the Inn Kitchen team is putting them to good use! Try Chef John Patterson's recipe for this staple root crop.

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  • Roasted Broccoli with Spicy Chile Garlic Oil

    September 8, 2020 | Tre McCarney Agriculture / Food

    Roast tender broccoli florets and toss them with this not-too-spicy sauce: the slightly charred broccoli coupled with the chile garlic oil is PERFECT.

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  • Mooo'ves in the Cheesemaking Team

    September 8, 2020 Agriculture / Food

    We are pleased to announce that this summer, Helen Cowan was promoted to Head Cheesemaker and Jack Duncan was promoted to Creamery Manager.

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  • Shelburne Farms Greenhouses & Gardens, 1880-2019

    August 25, 2020 | Julie Eldridge Edwards Agriculture / Food, Gardening

    Greenhouses and gardens have been an integral part of the Shelburne Farms landscape for over 130 years. Walk through the history of the Market Garden.

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