The harvest continues! In a typical year, the organic produce from our Market Garden would be used in our seasonal Inn restaurant, our Farm Cart, and catering our onsite professional learning workshops for educators. This year, it's being sold through our Farm Store and incorporated into delicious pre-packaged meals for curbside pickup for our local community to enjoy.
Garden Bugs:
Friend or Foe?
Our gardens aren’t just full of tastes, colors, and smells... they're full of BUGS! Meet some of the insects that make your veggie and flower patches their home, and find out which ones are a farmer's best friend.
Roasted Broccoli with Spicy Chile Garlic Oil
This savory, crunchy side dish gives charred broccoli florets a kick with a spicy condiment creation from Chef John Patterson. Make it for yourself, or find it as a rotating option in our Farm Store.
Moooves in the Cheesemaking Team
The cheesemaking team has been steadily and safely making cheddar throughout the uncertainty of 2020, and we're pleased to announce that this summer, Helen Cowan was promoted to Head Cheesemaker and Jack Duncan was promoted to Creamery Manager.
School's Out(doors):
A New Resource for Educators
Take a look at this exciting new resource from PEER Associates and Shelburne Farms that supports educators in doing more place-based education, a powerful answer to COVID-19.
Why We Give
"As members of Shelburne Farms, we appreciate the treasure it is to our community. The grounds have been a blessing to us as they have provided a place for our teenage daughters to safely meet their friends and socially distance."

Karen Maklad
Williston, VT
Photo from the family's first visit
to Shelburne Farms in 2004
For You & Your Students
Inspiring stories, professional learning, and innovative teaching ideas for educators.
Find more on a new section of our website devoted to educators.
What We're Following

Join this virtual, six-part webinar series highlighting the intersectional experiences of Womxn and Femmes in all facets of the Vermont food system, from seed to hands. Presented by Shift Meals and City Market.
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As they reopen, schools once again have to reinvent lunchtime. Via VT Digger.
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Via CBS News.
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Gaye Symington, President of the High Meadows Fund, comments on the importance of investing in networks and infrastructure that foster adaptability and resilience in our Vermont food system. Via VT Digger.
Shelburne Farms is a nonprofit education organization inspiring and cultivating learning for a sustainable future. Based on Abenaki land along the shores of Lake Champlain, our campus is a 1,400-acre working farm, forest, and National Historic Landmark.