Our one-year cheddar earned a blue ribbon at the American Cheese Society's annual conference and competition, one of 49 ribbons for Vermont cheeses.
Chef John Patterson created this hearty salad for enjoying some of the first harvests of the season: leafy greens, radishes, sugar snap peas.
On our farm and in our community this year, animals have enriched young learners’ understanding and fostered their curiosity.
We’re rolling out a refreshed brand, inspired by the transformative power of place-based education grounded in community and enriched by nature.
In partnership with the National Park Service, Shelburne Farms expands program to engage eight national parks in equity-centered climate change education.
The Kitchen Team shares three recipes for the season: Maple Glazed Parsnips, Slow Roasted Maple Brined Lamb Shank, and Maple Candied Walnuts.
What does sugaring in a changing climate look like? For us, right now, it looks like... just sugaring. But that’s not to say all is healthy in the woods.
On the 200th anniversary of Frederick Law Olmsted's birth, we joined the National Association for Olmsted Parks to celebrate his enduring influence at Shelburne Farms.
While some things lie dormant in cold weather, education hasn’t stopped for Shelburne Farms.
Shelburne Farms volunteer Shirley Murray, who died late in 2021, spent 17 years transcribing the journals of Lila Webb, leaving a legacy for us all.
