These staff-favorite meatballs from Chef Jackie Major are perfect for feeding a crowd and especially delicious with their sweet and tangy sauce.

In Vermont, yellow and red onions are harvested from August to well into the fall. With the early crop, our summer campers cooked up this delicious savory onion jam.

Cheese pairings are delicious, but can be daunting. Tom demystifies it by sharing some of his favorites.  But always: eat cheese with what you like!

Students cooked alongside Shelburne Farms chefs  as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.

A kid-friendly recipe from our Cultivating Joy and Wonder workshop that's as fun to make as it is to eat! Transform flatbreads into doughy cinnamon-sugar morsels.

Playing with colors and textures are two great ways to encourage young learners to try new foods, like in this recipe starring vibrant beets.

We’re at peak eggplant season in our Market Garden. Learn what distinguishes the varieties and how we're cooking them.

Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.

They may look like scallions, but spring onions offer a flavor all their own. Learn how we grow them and serve them in restaurant. Plus, staff tips for home cooks.