Watch a harvest day unfold and see what it takes to bring fresh organic produce to the Inn's farm-to-table restaurant and to our community, while serving as a classroom for learning.
Across the Fence recently joined farmers and agricultural educators, including our Dairy Manager Sam Dixon, on a visit to Brush Brook Community Farm to learn about rotational grazing practices.
A blended soup utilizing those bottom-of-the-bag tortilla chip crumbs that became an instant hit with students and adults.
Climate Generation organized a virtual learning platform, keynote speakers, workshops, and presentations to support educators to gain the skills, tools, and resources to teach climate change concepts and empower their students in all subject areas.
Discover how the Sustainability Academy transformed their school grounds into spaces for learning and how those spaces are currently being used within the reality of Covid-19.
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.
Here's how we harvest and dry the herbs in our Education Gardens, and ideas to put them to good use all winter long.
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.
Our gardens aren’t just full of tastes, colors, and smells - they are full of BUGS! Meet some of the insects that might be living in your garden.
Greenhouses and gardens have been an integral part of the Shelburne Farms landscape for over 130 years. Walk through the history of the Market Garden.
