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November 20, 2019 | Holly Brough
As we expand our sugarbush to increase production this year, we invited long-time sugarmaker David Marvin to assess our strategy and plans for the woodlands.
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November 12, 2019 | Holly Brough
To many people, our Fellowship program for recent college graduates is kind of a "hidden" piece of the Farm. But its impacts loom large, as a recent alum of the program shares in this reflection.
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November 8, 2019 Agriculture / Food, Culture / Arts
For a taste of the competition, try Green Mountain Technology & Career Center’s recipe for Rich and Creamy Ratatouille in a Roasted Pepper Sauce, which won the 2019 Crowd Pleaser Award.
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November 7, 2019 | Holly Brough Agriculture / Food
We recently lost our dear donkey, Dudley, to old age. He was a longtime fixture in the Children's Farmyard. Look back on his years with us.
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October 30, 2019 Agriculture / Food, Education for Sustainability
While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.
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October 30, 2019 | Sarah Webb Agriculture / Food, Education for Sustainability
October is National Farm to School Month, a time to celebrate connections happening all over the country between children and local food. Here are some of the highlights from the month's festivities and initiatives.
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October 30, 2019 | Sarah Webb Education for Sustainability
Our Cultivating Pathways to Sustainability Program challenges teams of students to make a difference in their communities by addressing one of the U.N. Sustainable Development Goals at the local level.
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October 8, 2019 Agriculture / Food
We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.
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October 8, 2019 | Josh Carter
Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.
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October 8, 2019 | Holly Brough
A food science graduate of UVM like his fellow cheesemakers Maddy and Morgan, Jack has taken over the reins as head cheesemaker at the Farm. We asked him to reflect on his new role.
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