For a taste of the competition, try Green Mountain Technology & Career Center’s recipe for Rich and Creamy Ratatouille in a Roasted Pepper Sauce, which won the 2019 Crowd Pleaser Award.
We recently lost our dear donkey, Dudley, to old age. He was a longtime fixture in the Children's Farmyard. Look back on his years with us.
While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.
October is National Farm to School Month, a time to celebrate connections happening all over the country between children and local food. Here are some of the highlights from the month's festivities and initiatives.
Our Cultivating Pathways to Sustainability Program challenges teams of students to make a difference in their communities by addressing one of the U.N. Sustainable Development Goals at the local level.
We collaborated with local partners to create a dinner in celebration of the Abenaki agricultural year. Each dish featured an important Abenaki crop, including this Three Sisters Soup.
Our Market Garden is testing the effectiveness of sheep wool pellets as a nitrogen fertilizer, which could be an important value-added product for farmers raising sheep.
A food science graduate of UVM like his fellow cheesemakers Maddy and Morgan, Jack has taken over the reins as head cheesemaker at the Farm. We asked him to reflect on his new role.
Shelburne Farms and partners hosted the 8th annual gathering of U.N. Regional Centres of Expertise on Education for Sustainable Development -- those from the Americas. Greater Burlington is one these centers.
