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.
A savory dish that maintains the sweet flavors of maple syrup with low and slow cooking.
"I think everybody should go out into their communities and look for that sugarhouse steam, then stop in. Sugar makers are super friendly and super hardworking, so be respectful, but definitely go taste test. It's the best."
We’re proud to offer communal spaces where teachers can gather around a shared purpose: to educate for a more sustainable future. We invite you to join our Institute for Sustainable Schools community in 2025.
With sugaring season upon us again, we're resharing an earlier story about being recognized as a "Bird-Friendly Sugarbush" by Audubon Vermont, and why it matters.
Three young educators share what they learned in time spent teaching as Shelburne Farms fellows.
A summer of Farm-to-Table dining means a winter of garden planning. A recent meeting of our garden, chef, and store teams reveals all that's behind sharing fresh, sustainable, farm-grown food.
Tune into the Northeast Farm to School Podcast! Montpelier High School shares how they practice food system education—from school-wide meals to a student-run crepe truck.
Clean out your chest freezer with this adaptable, low and slow recipe from Chef Matthew Merrifield.
Ongoing work is focusing on the Coach Barn's historic fabric. Through the reconstruction and renovation of the 125-year-old barn, we keep asking: How can we honor a building’s past while adapting it for the future?
