Stories and updates from around the Farm

  • Expanding a Sugarbush, Tending the Woods

    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.

    Read more.

  • Post-Graduate Education Fellows - A Reflection

    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.

    Read more.

  • Get Cooking with Jr Iron Chef VT 2020!

    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.

    Read more.

  • Farewell to Dudley

    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.

    Read more.

  • Cooking with Pumpkin

    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.

    Read more.

  • Celebrating Farm to School Month

    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.

    Read more.

  • What world do YOU want in 2030?

    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.

    Read more.

  • Three Sisters Soup

    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.

    Read more.

  • Experimenting with Wool as a Nitrogen Source for Farming

    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.

    Read more.

  • Introducing Jack Duncan, New Head Cheesemaker

    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.

    Read more.


Subscribe to News