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.
Along our walking trails, you might be surprised or puzzled by a lineup of wooden poles topped by sculpted heads both human and animal. Here's their story.
Sheep and goats are friendly companions in our pastures, but if you observe them closely for a while, you may notice that they aren’t always eating the same plants the same way.
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.
How does school culture support Farm to School programs? How does engaging in Farm to School affect school culture? Those are the focal questions of our research with VT FEED.
Did you know that chicken eggs come in colors other than white and brown? Learn about what the eggs of different breeds look like in our matching game!
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).
Our trails have offered solace and peace to many. Enjoy this virtual "walk" along some of our favorite spots and vistas, including the Formal Gardens.
This year’s Northeast Farm to School Institute launched virtually with fourteen school, district and early childhood teams and a keynote by Jamese Kwele who serves as Director of Food Equity at Ecotrust.
Enjoy a historic walk through the Formal Gardens through their early years and beyond, witnessing their evolution, transformation, and care.
