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.
Ari Sadri reflects back on the welcome he's received from guests, the power of this place as a "home" to many, and the profound support for the Farm's educational mission.
We get asked a lot of questions at Farmers Markets. Here are seven of the most common questions and answers. Working the Market is one of my favorite parts of my job -- sharing Shelburne Farms with locals, regular customers, and visitors!
A Jr Iron Chef VT award-winning recipe developed by Chef Jim McCarthy and his student culinary team.
Cultivating Pathways to Sustainability, an educational initiative of two teachers and Shelburne Farms, was recently recognized as a “Flagship Project” by the United Nations for its contributions to Quality Education, one of the UN Sustainable Development Goals (SDGs).
Chef Jim created this holiday-table-worthy recipe to feature the second release of our collaboration with Fiddlehead Brewing Co., our IPA-infused Beer Cheddar.
The latest phase in the rehabilitation of the barn is repairing the windows and associated woodwork above the building’s roofline. The restoration carpenters share their progress to date, and what it all means for this historic structure.
This Moroccan-inspired dish is one of Chef Jim’s favorites, using a savory yogurt to pair with sweetly-seasoned roast Brussels sprouts.
We brought the Farm to Shelburne Community School for a salsa challenge and team building.
