Teachers in Shelburne Farms’ Climate Resiliency Fellowship visited Hurricane Island, where waters are rapidly warming—and adaptations are underway.
Get the recipe for this customer-favorite dip featuring our Smoked Cheddar.
Have fun with your kids creating these simple gifts using found and recycled materials near you. These ideas are borrowed from our Winter Gifts program.
When combined with sweet maple syrup and salty bacon, Brussels sprouts become a great fall staple dish!
Fire Cider is a simple preparation made with ingredients you most likely already have stocked in your pantry. Prepare your own to help ward off the flu season.
A hearty soup from the Inn Kitchen to celebrate the late autumn harvest.
To celebrate Farm to School Month this October, the Inn Kitchen reimagined a staple recipe from our first-of-its-kind cookbook for school nutrition professionals: kale pesto!
A blended soup utilizing those bottom-of-the-bag tortilla chip crumbs that became an instant hit with students and adults.
We grow five different types of beets at the Market Garden, and the Inn Kitchen team is putting them to good use! Try Chef John Patterson's recipe for this staple root crop.
Roast tender broccoli florets and toss them with this not-too-spicy sauce: the slightly charred broccoli coupled with the chile garlic oil is PERFECT.
