Blog

Stories and updates from around the Farm

  • Garlic Scape “Dilly Beans”

    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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  • Farm staff member receives UVM Award for maple sugaring education

    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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  • Going to Bat for Bats

    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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  • When It's May, We Hay

    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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  • Sustainability and Racism - Resources for You

    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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  • Helping feed Vermonters through Food Box Program

    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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  • Farm Lawns, Reimagined

    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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  • Mac 'n' Trees from New School Cuisine

    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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  • Demystifying rennet, a key ingredient in cheesemaking

    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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  • Supporting Farm to School During School Closures

    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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