We're excited to open for the 2025 season this weekend! To celebrate, we asked Shelburne Farms staff members to share their favorite places on our working farm campus.
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.
By their nature, summer squash plants are prolific—just a few can inundate a home gardener with a big harvest in no time at all. Chef John Patterson created this delicious no-cook summer appetizer in response to the garden abundance.
Take the flavors of Chef John’s recipe and apply it to what you pulled from your garden beds or came in your recent CSA (it’s a guide, not a rulebook).
Chef John Patterson offers up a recipe using kohlrabi: a crunchy, bright slaw!
This popular side dish created by Executive Chef John Patterson is a fresh addition to any summer meal. Find it on our online store as a rotating option, or make it for yourself!
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.
