Our sheep stay outside as much as possible in the early winter before moving into a barn for shearing and lambing (see story below). By grazing this field near the Farm Barn when the conditions were appropriate, the soil will be enriched and greener this spring than in years past. Photo by Communications Associate Sarah Webb. 
Purple Carrots & Orange Eggplants
Many farm to table restaurants have close relationships with farmers who sell them beautiful, fresh produce. Few, if any, have a farmer who grows exactly what they want and need. But at the Farm, Josh Carter can grow exactly what Chef Jim McCarthy wants and needs.  
Q+A: Sheep Shearing in February
Every winter, we shear our sheep at the Dairy. We asked Herdsman Renee LaCoss about the process, and get answers to the most commonly asked questions.
New Faculty for our Professional Learning Programs
Jorge Yagual recently joined Shelburne Farms as professional learning and Farm to School educator. His journey here perfectly captures the rippling impact of our work with educators.
Calling All Educators!
We're offering short courses, summer institutes, and year-long experiences to feed your mind and spirit, inspire your students, and create a healthy and just future. We're looking forward to kicking off a year full of educator professional development opportunities!
Vermont Cheese Board Competition
Submit a wooden cheese board to Vermont Woodworks Council's competition to be ranked among those of your fellow cheese-loving woodworkers! Entrants receive 4-5 board feet of hard maple harvested from our woodlands. Our favorite competition category? Essence of Shelburne Farms .
Join Our Team!
Work with us to inspire and cultivate learning for a sustainable future. We're hiring seasonal, year-round, full, and part- time positions around the Farm in education, summer camps, dining room, kitchen, Inn, Farmyard, grounds, and more. Help spread the word!
Upcoming Programs & Events

What Do Owls Eat for Lunch? Saturday, March 2, 10:00AM–12:00PM
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Woolly Flower Power, Saturday, March 9, 10:00AM–12:00PM
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Saturday, March 16, any time between 9:30AM & 1:30PM
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Jr Iron Chef VT, Saturday, March 16, 9:00AM–3:30PM
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Maple Open House, Saturday, March 23 & Sunday, March 24, 10:00AM–1:00PM
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Thursday, March 28, 6:00–8:30PM at Richmond Community Kitchen
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Saturday, March 30, 9:30AM-3:30PM
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Sheep & Shear Delights, Sunday, April 7, 10:00AM–1:00PM
What We're Following

VPR shares how our partnership with Burlington High School, City & Lake Semester, integrates student learning with community.
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Should all Vermont students receive free meals at school? New research says it could impact your child's education and well-being, and Franklin Northeast Supervisory Union is testing the theory. Via WCAX.
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Norwegian Airlines highlights New Englanders who are bringing new meaning to craft cheese, including our very own Andi Wandt!
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The push for renewable energy has been strong in Vermont. So strong that the
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Butterworks Farm's Jack Lazor recounts his day with our cheesemakers, making one batch of cheddar from his Jersey herd's milk.
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The New Food Economy asks, "Can we breed crops to resist rising temperatures?"
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Student chefs celebrate local food during Vermont FEED's Grazing Dinner to Benefit Jr Iron Chef VT at The Great Northern. Via WPTZ Burlington.
Shelburne Farms is a nonprofit organization educating for a sustainable future.
Our campus is a 1,400-acre working farm, forest, and National Historic Landmark.