We share author, food activist, and fermentation guru Sandor Katz's fervor for getting everyone involved with the food we eat. Inspired by Katz's work, we brought fermentation into the outdoor classroom with our preschoolers.

Just a rundown on what's happening on the Farm at this quieter time of year. It's not as quiet as you might think!

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.

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.

Here's what's happening around our working farm as we open for the season. From the Dairy, to the Market Garden, to our woodlands, here's that latest.

How will climate change impact sugaring in Vermont? We don't know all the answers, but we're encouraging students on our "Sugaring by the Numbers" field trip to start asking and observing.

Agriculture and tourism are both vibrant contributors to Vermont. Now with new guides to support them, Vermont farmers can think creatively and realistically about how to engage customers in activities on their farms.