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June 21, 2020 Agriculture / Food
Because we see them at farmers’ markets, most of us know garlic scapes shouldn't be relegated to the compost pile. But what most of us don’t know is how to use them in the kitchen.
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June 19, 2020 | Sue Dixon Agriculture / Food, Farm to School
Lynn Wolfe, Shelburne Farms Assistant Market Gardener, was awarded UVM's 2020 James W. Marvin Award in Conservation & Science for her work in maple sugaring education.
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June 19, 2020 | Holly Brough Nature / Natural Resources
The Farm's long-term effort to provide for embattled little brown bats (but keep them out of the Inn!) is bearing fruit — and bats!
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June 4, 2020 | Sam Dixon Agriculture / Food
With the sun shining for a long stretch in late May, we had great hot, dry weather for the season’s first haying.
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June 3, 2020 Education for Sustainability, Sustainable Living
At this profound moment in our country, as so many of us seek to educate ourselves to dismantle systemic racism, here are a few resources that our staff have found helpful.
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June 3, 2020 | Holly Brough Agriculture / Food
We are proud to be supplying our cheese to the “Farmers to Families” Food Box program—Vermonters feeding Vermonters during COVID-19.
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May 20, 2020 | Holly Brough Agriculture / Food, Gardening, Nature / Natural Resources
With fewer seasonal hires due to COVID-19 and a commitment to "Unlawning" and "Raising the Blade," Shelburne Farms is dramatically reducing lawn mowing this season.
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May 20, 2020 Agriculture / Food, Farm to School
A favorite recipe from our Farm to School cookbook, New School Cuisine, scaled down for a family-sized portion.
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May 18, 2020 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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May 8, 2020 | Sarah Webb Education for Sustainability, Farm to School
Vermont FEED's leadership update on supporting school meals, farmer-school relationships, and nutrition and agricultural education during school closures.
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