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.
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.
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.
