|
June restaurant menus
|
All of our menus feature farm-fresh, local ingredients. For reservations, call 802-985-8498. |
|
Recipe for strawberry season
|
Pick up some of our early market garden strawberries at the Burlington or Shelburne Farmers Market and enjoy them in this delicious dessert recipe for Strawberry Tiramisu from Chef David Hugo. |
|
 VT Cheese Festival
Sunday, July 20
Join us lake-side for fine cheeses, local, fresh foods, and local artisans. The Cheese Fest was just named one of Fodor's Top 10 Summer Festivals, the only cheese festival to make the list! Order tickets.
|
|
 Community farming & grassland birds
Monday, August 25 | Free
JUST SCHEDULED! Come hear the stories of individual grassland birds and be inspired as landowners and communities to halt their declining populations in the northeastern United States.
|
|
2013 Financial report
Check out our 2013 numbers, including a few trends across nearly 40 years.
|
|
 Locally grown Phish
It was fun to see this photo of our friends Phish at the Inn in Rolling Stone's review of their new release.
|
|
Thanks for helping make the inn a Yankee Magazine 2014 Editors' Choice for Best Lakeside Luxury among Best Classic Attractions in VT.
|
|
 Farming updates
For another visual round-up of what's been happening and all the spring changes, check out our Facebook photo album.
|
|
|
|
|
|
Greetings!
With the sun beaming down on our beautiful campus (well, earlier this week it was, anyway), we're in full swing on the Farm! The space where recently only a few chickens strolled is now bustling with activity. Every day our energetic educators welcome wagons full of schoolchildren and visitors eager to experience the Farm. The silence of winter is a distant memory as the hum of laughter and excitement drowns out the chatty chickens and noisy lambs.
When Farmyard visitors like you authentically engage with the animals who provide the food and fiber we rely on, you engage in a complex story of interdependence, and begin to write the future story of how we can live more sustainably on this earth. This is the core of our mission: to educate for sustainability. And we do it in the most fun way ever!
 All of our feathered, furry, and farmer friends look forward to seeing you this summer!
Farmer Rachel
Children's Farmyard
|
 Farm to table dinners
Join us down at the lake on Saturday, June 14 for the first of three farm-to-table dinners this summer. It's going to be beautiful evening! Great farm food prepared by Chef David Hugo, great conversation, and of course, a great sunset. Also July 26 & August 14. |
 Edible forest gardens talk
|
|
 Fermentation guru to visit
Fermentation expert Sandor Katz will present a lecture with us on Monday, July 21, and a 2-day workshop July 22-23. You'll learn how to make fermented vegetables, like kimchi, as well as beverages, dairy products, grains, legumes, and starch. Presented with Chelsea Green.
Read this interview with Katz from Seven Days.
|
|
Making kosher cheddar
Thanks to a collaboration with New Jersey foodie Mark Bodzin and his Kickstarter campaign, we recently made two batches of kosher cheddar, a rarity in the artisanal cheese world (and a first for us). We're testing the market and will keep you posted -- a limited amount may be ready for sale late this year.
Mark Bodzin, Cheesemaker Zak Schafer, Rabbi Zalman Wilhelm
|
 Sustainability Academy a Changemaker
Burlington's Sustainability Academy at Lawrence Barnes has been selected to join Ashoka's Changemaker Schools Network -- 40 innovative schools across the country influencing the larger world of education and collaborating on projects to do the same. We've partnered with the Academy since 2004 through our Sustainable Schools Project, offering professional development opportunities, hands-on instruction, and field trips. |
|
 Farm to school this summer
Ten school teams will gather here in late June for the Vermont Farm to School Institute. This annual institute launches a year-long program that will support the teams as they develop and implement action plans to improve school food systems for student wellness.
The Institute is presented by Vermont FEED (a collaboration of Shelburne Farms and NOFA-VT), in partnership with the Vermont Community Foundation's Food and Farm Initiative and the Vermont Farm to School Network.
|
|
 Education plan in print
Nearly 750 school leaders, college administrators, and state legislators will receive a printed copy of the National Action Plan for Educating for Sustainability. Our Director of Professional Development Jen Cirillo authored a chapter on how to support educators in this work. The printing was supported by co-publisher, Houghton Mifflin Harcourt to expand the document's reach.
|
|
Member spotlight
People like you make Shelburne Farms possible. We're so grateful.
 A 17-year member of the Farm, Lois D'Arcangelo understands first-hand the impact of hands-on education. She taught public school in Burlington, VT for more than 30 years, mostly at Lawrence Barnes as it evolved into the Sustainability Academy. In retirement, Lois is often found volunteering on the Family Selection Committee at Green Mountain Habitat for Humanity, The Chittenden Emergency Food Shelf and sometimes here at the Farm with our youth programs.
Ten years ago, she established an endowment fund at the Farm that supports professional development for our educators. Each year Lois adds to that fund and, for the past five, she has also made extra scholarship gifts allowing under-served children to enjoy summer on the Farm. "I see the positive effect this place has on children from all walks of life, and I'm really pleased to help," says Lois. "Making discoveries, tasting berries and food fresh from the plant, that's the magic of summer!" |
 
|
|
|
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 *