After two years, we are excited to be launching our summer season with lots to do here and many things to celebrate. We're pleased to share what we've been up to and what you can expect this season. Read the updates in President Alec Webb's letter. Photo by Daria Bishop.
Bring on Summer! Programs for PreK-12 Educators
Now enrolling transformative workshops like Project Seasons for Young Learners: Cultivating Joy and Wonder. One educator said: “My experiences with Shelburne Farms have helped me feel refreshed and renewed.”
From Raw Milk to Cheddar in 14 Steps
Celebrate American Cheese Month by discovering how we make our farmstead cheddar. What does it take to turn the raw milk from our herd of Brown Swiss into award-winning cheese? A lot!
Sustainable Schools at Work: High School for Environmental Studies
Preparing high school students to enter the world has never been more complex. Leaders of one of our longtime NYC partner schools took an ambitious approach to the challenge, sparked by our professional learning programs.
Extraordinary Spring Ephemerals
As the name hints, spring ephemerals — flowers like trout lily, bloodroot, hepatica, and trillium — appear but for a brief window in Vermont. It’s a beautiful time of year to take a walk at the farm or in your own backyard and admire these wonders before they’re gone!
Spinach, Asparagus & Cheddar Quiche
This custard-like version from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust: cheddar (of course), farm-fresh eggs, and the first tender green growth of the season. Enjoy!
Upcoming Programs

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Saturday, May 28, 9–11:30AM: Forest Bathing
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Thursday, June 16, 5–6:00PM: Farm to Medicine Cabinet Plant Walk
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What We're Following

Shelburne Farms Cheese Sales Manager Tom Perry is UVM’s Artisan Cheese & Sensory Fundamentals Instructor. “It’s amazing how many a-ha moments you’re able to inspire with the curricula.”
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The man behind many of the nation’s beloved public spaces, Frederick Law Olmsted, was born 200 years ago on April 26. His creations are more essential to modern American life than ever. Via The New York Times.
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Food Tank shares 7 tips to slash food waste at home.
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Cow burps drive global warming. Scientists think feeding them seaweed could help.
Via WBUR Boston.
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If you're in Vermont and looking for a taste of our farms and food producers, use ACORN's Champlain Valley Guide to Local Food and Farms as your go-to resource.
Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future.

Shelburne Farms is located on the unceded, traditional, and contemporary homelands of the Winooskik band of the Abenaki. Our historic 1,400-acre working farm campus is a living classroom that invites program participants, visitors, and overnight guests to learn, grow, and be inspired.