Shelburne Farms
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FlickR Facebook April 2014 Newsletter

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Sweet Maple Recipe
Make these Maple Oatmeal Cookies from Chef David with your children or grandchildren over vacation.

Upcoming Programs

Summer events with Chelsea Green:

Film Screening:
Cousin Jules

Thursday, April 17, 6 pm

Main Street Landing

Join us and the Burlington Film Society for this ode to the beauty and simplicity of rural France, a lost documentary masterpiece that captures the lives of blacksmith Jules Guiteaux and his wife Félicie.

Cheddar News

To celebrate National Grilled Cheese Day on Saturday, April 12, we're teaming up with Brooklyn Slate, in Brooklyn, NY to give away great sandwiches using our cheddar. What's in your sandwich?

This Cook's Illustrated video explains the mystery of why young cheeses melt better in your sandwich than aged ones.

School Field Trips

Teachers, apply by May 2 for our 2014-2015 field trips. (Your print version is in the mail!)

Today is our last "Join the Flock" field trip of the season. Next up is "Farmer for A Day."

What We're Reading 


As spring finally arrives here at the Farm, I'm excited to share with you two hot-off-the-press publications that we contributed to this year: Achieving Sustainability, a two-volume encyclopedia, and the National Action Plan for Educating for Sustainability (free download).


The books capture current thinking on how education for sustainability, or EFS, can transform schools and communities. They feature work, like ours, happening across the globe, as well as research on how to support educators. We hope they inspire individual educators, school districts, and state and national education policy.


It's rewarding to see our efforts acknowledged with a printed byline, but it really doesn't reflect all the contributors. We are privileged to work with hundreds of educators and students in Vermont and beyond who believe and engage in this work daily. These publications represent not only a field of study, but the lives of educators and schools from Burlington, VT to Nishinomiya, Japan.

Jen Cirillo 

Director of Professional Development and
the Sustainable Schools Project 


What are the big ideas of education for sustainability? Download this poster or find out more in this video from our EFS Summit in 2013.
Are you an educator
? Join us for our Summer Institute on EFSJuly 29-August 1!

Chef Hugo with VT Chamber
of Commerce Vice President
for Tourism Tori Ossalo.
Chef David Hugo honored
Our Executive Chef David Hugo was named "Chef of the Year" by the Vermont Chamber of Commerce! The award recognizes Hugo's career-long commitment to creating dishes based on fresh, local products. "My role as a chef at the farm has really been about showcasing the flavors around us -- from our pastures, fields, and woodlands." (see recipe in sidebar)
Enjoy delicious, local dishes from David and his team starting May 9 at our farm-to-table restaurant in support of our education programs.
Vira Simon-Nobes, Ethan Bodin, Dana Hudson, Linda Wellings & others are heading to national Farm to Cafeteria Conference.
Educators on the Road
Several of our educators are heading south to present at the national Farm to Cafeteria Conference, April 15-18 in Austin, TX. They'll share our expertise around farm to preschool programs, building strong farm to institution networks, and developing certification systems for farm to school educators.

Educators Susie Marchand and Rachel Cadwallader-Staub will head north to present an "ABC's of Farm-Based Education" workshop at Everdale Farm in Ontario, Canada, April 26-27. 

Culinary "March Madness" 

On March 22, 62 school teams competed in the 7th Jr Iron Chef Vermont, highlighting healthy, local dishes for school kitchens. Last week, winners presented their dishes at the statehouse, including Sweet Potato & Black Bean Burgers from Middlebury high school students, and Winter Root Pancakes from Sharon middle schoolers. Watch WCAX story of the event.

Jr Iron Chef is a program of Burlington School Food ProjectVT FEED.

Farming Updates 

SUGARING: Sap has finally been flowing and Dana Bishop has made over 170 gallons of maple syrup! Read our guest blog about our sugaring on Dig in VT.

CALVING: We've had 15 heifer calves this season, with 20 more cows still due this spring. Come meet them all at Dairy Day, Sunday, May 4.

LAMBING: A lamb born on Saturday brings our year total to 135 lambs! Six more ewes are due late in April. Visit some of them at Leaping Lambs & Shear Delights this Sat., April 12. Can't make it? Check out this Stuck in Vermont lambing video.

GARDENING: Despite the late spring, Josh Carter and his team have the Market Garden hoop houses greening up with onions, early season greens, and starts. Lots more is on the way! 

Spring Soiree & Benefit
Last chance to order early bird tickets for our soiree :$75/person until April 18th. Be the cat's meow at the Inn on Friday, May 2 to support our education programs. Live music with Mint Julep, hors d'oeuvres, cash bar (Prohibition's over!), and live auction items. Tickets are $100/person after April 18. 

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