News and Stories

The kitchen is the crucible where our farm-fresh ingredients are transformed into delicious meals - largely unchanged since 1987, it was due for an upgrade.

Here at the Farm, we know that animals have magic. The conference helped us understand that magic a bit better.

Director of Professional Development Jen Cirillo explains why we work with educators, and what they’re doing when they’re learning to “Educate for Sustainability.”

Chef Speidel shares his recipe for a Warm Asparagus Salad — a perfect introduction to his style and attention to detail. Chef Speidel will be on the Farm this summer, on the evening of June 13, to collaboratively create a dinner with Inn Executive Chef Jim McCarthy.

Farm cows are work animals with one role: to make milk for our farmhouse cheddar. But as Renée LaCoss, herdsman at our Dairy for 15 years shares, bonds develop.

The Farms’ eggs, beets, and maple syrup are the primary ingredients in this vibrant twist on a French soufflé that can be served hot or cold.

Since 1967, April 2nd has marked International Children's Book Day. We're celebrating with a few of the Farm favorites.

This past September, when my students and I attended the ‘Cultivating Pathways to Sustainability’ youth conference at Shelburne Farms, I had no idea we were about to embark on.

A meal perfect for the sugaring season: filling enough to brave the cold, but with a hint of the sunshine to come...