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.
We welcomed educators from near and far this summer — from Texas to Quebec and Indiana to Hawaii — every one bringing their commitment to educating for a sustainable future.
Couldn't make it to this year's VT Cheese Fest? Learn what makes Vermont clothbound cheddar special -- Cabot, Grafton, and our own clothbound.
Guido Masé, Chief Herbalist at Urban Moonshine, teacher, and author led us up the hill beyond the Farm Barn to find plant-based medicines growing right under our noses.
Maybe you’ve seen the solar panels on our Farm Barn roof or visited our Solar Orchard. Recently, we added information panels to both of these structures.
Chef Jim McCarthy is sharing a quick and painless recipe to utilize those hearty greens at the breakfast table — a Kale and Scallion Frittata.
Shelburne Farms is a working farm, and food we grow honors and preserves the land it comes from. Read the latest updates from our across the farm.
Strawberries are everyone's favorite this time of year. Here's how we grow them (and what you can make with them!).
We welcome guest blogger Noah Perlut's fascinating account of his research on Bobolinks and Savannah Sparrows at Shelburne Farms, and its power to help protect these threatened birds.
Find out how A Forest for Every Classroom (and upcoming program, A Watershed for Every Classroom), helps educators bring students outdoors for meaningful, place-based service-learning experiences.
