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.
Students cooked alongside Shelburne Farms chefs as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.
Eric Patterson, formerly with Cowgirl Creamery and Marin French Cheese, both in California, has joined us to help craft our signature cheddar, oversee the cheesemaking team, and manage all cheese and mail order operations.
Take a peek at our 2025-2026 Catalog! It showcases our cheddar and maple syrup, and the educational mission they support.
A Forest for Every Classroom, a beloved program for teachers, is celebrating 25 years. Enjoy your own moment of wonder with a seed scavenger hunt activity!
Playing with colors and textures are two great ways to encourage young learners to try new foods, like in this recipe starring vibrant beets.
On August 14, 2025, 66 acres were protected with the Vermont Housing and Conservation Board and Vermont Land Trust (VLT) to create the farm's largest block of conserved ag and forest land.
We’re at peak eggplant season in our Market Garden. Learn what distinguishes the varieties and how we're cooking them.
Our Children's Farmyard introduces learners of all ages to farm animals, farming, and where food comes from. Here are the most common questions we get asked, along with the answers, of course.
A case study of Pennsylvania's adaptation of our Farm to School Institute including how the state implemented the model to their local context, early impacts, and lessons learned.
