Shelburne Farms
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FlickR Facebook Jan. 2014 Newsletter

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Winter Calendar

Check out upcoming programs:

Cheese Sale at Welcome Center & Farm Store

Come fuel up against the cold! 

20-30% off 1 lb. clothbound, 1 & 2 lb. 6-9 month waxed blocks, and 2-year trim (while it lasts). Sale runs through February.

Lacy Cheddar Crisps 

This simple recipe came to us from one of our Board members. 

Vermonter of the Year

Congratulations to Lois McClure, who was named 2013 Vermonter of the Year by the Burlington Free Press. Lois has been a longtime friend of the Farm and many other great causes in our community.

NOFA's Winter Conference

Sat. - Mon. FEBRUARY 15-17
Check out the workshop offerings at this great event for farmers, gardeners, homesteaders, and eaters! 

The Glow of Winter
Want to dispel winter's gloom? Make a "Swedish Candle!" Just build mini-igloos (2-3 ft tall) from chunks of snow or snowballs, leave a small opening to place a candle or flashlight inside, then wait for dusk. It's a great outdoor family activity. Want a more colorful version? See this.
New School Cuisine Cookbook
Cookbook Kudos
The Associated Press and Edible Manhattan report on the launch of the groundbreaking cookbook, New School Cuisine that we helped develop. Flip through the recipes online or download a free copyNew School Cuisine was a project of VT FEED (we're a partner), VT Agency of Education, School Nutrition Association of VT, USDA, Team Nutrition, & 15 VT school cooks.

Top 10 Cheese Destinations

Vermont is one of the top ten destinations for cheese in the world! 

Tell us why you support the Farm -- what you love about it -- and read what others have shared. Thank you for being part of our community!


For many of us at the Farm -- perhaps for you, too -- winter is a time to both reflect back and plan ahead.

As I look back, I'm filled with gratitude for all of you who are part of Shelburne Farms. Whether you volunteer, participate in our programs, buy our cheese and farm products, stay with us, or invest in our mission as a member: thank you for joining us in cultivating change for a sustainable future. With your support, we reached our 2013 fundraising goals. 

Looking ahead, I'm excited for another year of learning, sharing, and productivity, both on and off the farm. Thank you for being a part of it.
Stay warm!

Alec Webb
President of Shelburne Farms

Change among Cheesemakers
New cheesemaker Kate Turcotte with outgoing cheesemaker Nat Bacon.
Cheesemaker Nat Bacon, our "titan of terroir," is moving on to make cheese for Jasper Hill (where we age our clothbound cheddar). He will be much missed, but we're excited by this amazing opportunity for him. We're also excited to welcome a veteran of the Farm and of cheesemaking, Kate Turcotte,returning to us from Consider Bardwell Farm to take on the role of head cheesemaker. 
Meet Kate this Sunday, Jan. 26, at Slow Food Vermont's Local Cheese Tasting at South End Kitchen of Lake Champlain Chocolates! 

Or join us for our Pasture to Palate residential program in May.
Farm Based Education Network at work
What does the FBEN do? As the backbone organization for this free, 2,000+ member network, we thought we'd tell you! Read what FBEN achieved in 2013, or check out their January newsletterFarm-based education is experiential, interdisciplinary, and connects people to the environment, their community, and the role of agriculture in our lives.
Inspiring a new generation of educators

Middlebury College students are here for a two-week, January-term course, "Education for Sustainability in Action." In this collaboration, students are working alongside our educators on field trips and at the after school program of the Sustainability Academy in Burlington, discussing and reflecting on what it means to link inquiry with action and knowledge in education!



Middlebury students learn about winter tracking with Farm educator Matt Kolan.

Farm to Plate creates jobs
A report released by the Farm to Plate Network this month showed that2200 jobs have been created by food entrepreneurs in Vermont since 2009. As active members in this initiative, we're proud to be a part of this good news.
Find out more at VPR's VT Edition story: Farm to Plate: From Plan to Reality?
Sugaring isn't far off  (despite the cold)
And Chef David Hugo is helping us get ready by constructing a shed to house our reverse osmosis equipment down at the Market Garden. (Yes, he's that multi-talented). Reverse osmosis removes some of the water in the sap before boiling to decrease the boiling time.
Come explore our sugarbush at Vermont Maple Open House, March 22 & 23!
Frigid Field Trips
This week's temperatures have forced several of our "Active in Winter" field trips indoors. Thankfully, our educators have transformed the education center into a winter wonderland of tracks, scat, nests, and clues so students can still investigate "who's active in winter?"

In this photo, the active animal is a fox. Can you see her smiling in the back of the room?

Shelburne Farms Shelburne Farms cultivates a conservation ethic for a sustainable future. We are a nonprofit education center, 1,400-acre working farm, and National Historic Landmark. 1611 Harbor Road * Shelburne, Vermont * 05482 * * 802-985-8686