Our Inn Kitchen shares two delicious salad dressing recipes to put to good use this season featuring two of our most popular farm exports: cheddar cheese and maple syrup.
This storied vegetable nearly disappeared, but has reemerged in the African American community (and in our own Market Garden), as a touchstone with that community's deep farming heritage.
Exterior restoration of historic Breeding Barn at Shelburne Farms to be completed under new grant award.
A resource to support you in doing more place-based education. Always a powerful approach to learning, place-based education is also a powerful answer to COVID-19.
Winooski high school students immerse themselves in learning at Shelburne Farms, demonstrating their grasp of the Big Ideas of Sustainability, systems thinking, and the excitement of learning!
U.S. Senator Patrick Leahy and U.S. Secretary of Agriculture Tom Vilsack visited Shelburne Farms to announce their continuing support for farm to school efforts. Vermont champions of that work discussed how Vermont is leading the way.
As we works towards a vision of a just world rooted in stewardship and community, partnerships with organizations like Ayiti Konsè Vèt (Keep Haiti Green) are helping us all get there. Due to the recent earthquake and natural disasters in Haiti, we are highlighting their work now.
Read about what is blooming in the Formal Gardens with details from Horticulturist Paul Wieczoreck and Garden Manager Birgit Deeds.
Head Cheesemaker Helen Cowan answers your top five questions that our cheesemakers are often asked during "Meet a Cheesemaker."
