The Mystery of Syrup Color...

You probably know that maple syrup comes in different colors, or grades. You may also know its color changes as the sugaring season progresses: lighter syrup is usually made when the sap first begins to flow, and darker syrup later. But why? We asked Marshall Webb, who's been sugaring at the Farm for many years.

Kids Build a Playground & 

a More Sustainable Community

Classroom teacher (and Shelburne Farms program alum) Emily Hoyler engages students with education for a sustainable future by through building a new playground.  Here's her story.

Maple & Butternut Squash Oat Risotto

The days are getting longer, the weather is warming, and it's time for sugaring! Inn Executive Chef Jim McCarthy shares

this savory risotto recipe , a perfect meal for the season:  filling enough to brave the cold, but with a hint of the sunshine to come...

Last April Fools' Day, we made a single batch of naturally dyed orange cheddar: It's our One Year with a twist! The hue comes from annatto, a traditional dye made from seeds of the tropical achiote tree. Coloring cheese orange has somewhat shady origins, but the practice wove its way into history and is now essential to some cheesemaking traditions. 

Find our April Fools' cheddar in the Welcome Center & Farm Store and our online store. Limited availability.

We're excited to share the work of longtime friend of the Farm, Glenn Suokko. His new book follows how our educational nonprofit and  National Historic Landmark evolved from a private estate. Period photographs and Suokko's own new photography showcase the campus. Over twenty recipes created by Inn Executive Chef Jim McCarthy included.

Order your copy through our online store or pick up a copy at our Welcome Center & Farm Store.

We're gearing up for the spring and summer seasons and looking to expand our teams in cheesemaking, kitchen staff, and education. Look through our job postings (and keep checking back as new positions get posted!).