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.
Chef Jim McCarthy is sharing a quick and painless recipe to utilize those hearty greens at the breakfast table — a Kale and Scallion Frittata.
Shelburne Farms is a working farm, and food we grow honors and preserves the land it comes from. Read the latest updates from our across the farm.
Strawberries are everyone's favorite this time of year. Here's how we grow them (and what you can make with them!).
We welcome guest blogger Noah Perlut's fascinating account of his research on Bobolinks and Savannah Sparrows at Shelburne Farms, and its power to help protect these threatened birds.
Find out how A Forest for Every Classroom (and upcoming program, A Watershed for Every Classroom), helps educators bring students outdoors for meaningful, place-based service-learning experiences.
Here's what's happening around our working farm as we open for the season. From the Dairy, to the Market Garden, to our woodlands, here's that latest.
How will climate change impact sugaring in Vermont? We don't know all the answers, but we're encouraging students on our "Sugaring by the Numbers" field trip to start asking and observing.
Tired of boring old pale cheese? We are too! So we've crafted one batch of new orange cheddar for you. Find out the hows and whys of this long tradition of orange cheeses (including our own).
The running of sap from sugar maple trees signals the beginning of spring. It is the first gift that the earth gives us after a long winter of living off of the root cellar.
