Our ewes produced 13 beautiful lambs. Our hens produced eggs in such quantity and quality we are able to supply that the Inn at Shelburne Farms as well as our neighbors. The vegetable garden is brimming with goodies. And we've set up the summer kitchen at the back of the house.
Sign up for any one of our classes or take a series (they're color coded) and save 15 percent while you gain a wider understanding and deeper knowledge of what healthy eating is all about.
Fall Vegetable Gardens. $75. Sunday, Sept. 17. 1pm-5pm
Learn what to plant now for spring blossoms, (garlic and mâche for example); how to extend your fall harvest; how to store the bounty you have for longest shelf life and nutrition, how build a “root cellar,” and how to safely move and divide fragile herbs like rosemary. Plus, we’ll create a dinner meal from our patch.
Can Do. $75. plus $25 for canning supplies. Monday, Sept 18. 9am-12pm
Put up tomatoes, tomato sauce, cukes, beans, and more. Bring your bounty or start with the baskets of produce we’ll have here. Then leave with a cupboard full of organic supplies to take you through the winter.
Vegetable Basics. $75. Tuesday, Sept 19. 9am-12pm
Learn easier, faster, and healthier ways to cook vegetables. Learn how to pick the healthiest vegetables, and keep them on hand to create recipes that deserve center-of-the plate status.
Fish Basics. $75. Wednesday, Sept 20. 9am-12pm
Recipes will include the best and basic ways of preparing healthy fish dishes. Health experts advise eating fish at least twice a week. Yet, we’ve also been warned that many fish are contaminated and should be consumed in limited quantities. Learn how to make sense of the recommendations while you prepare fillets, steaks, and shellfish in the most delicious ways.
Chicken Basics. $75. Thursday, Sept 21. 9am-12pm
The versatile chicken can be roasted whole or cooked in parts. We’ll do a few classic preparations. And, you’ll learn how to create your own signature dish just like a four-star chef.
Egg Basics. $75. Friday, Sept 22. 9am-12pm
There’s a week’s worth of meals in a box of eggs. You’ll lean how to make a picture-perfect omelet, poach an egg without special equipment, and how to handle the whites and yolks while making a variety of main-dish meals.
Eat to Compete. $40/students $20. Tuesday, Sept 19. 7 pm-9pm
There’s more to sports nutrition than carbo-loading and trail mix. We’ll cover nutrition for weekend athletes, extreme teens, eating before and after workouts, and specialty foods and beverages.
Designing Dinners. $75. Wednesday, Sept 20. 6:30pm-9 pm
Cut down on the number of take-out and expensive restaurant meals with a personalized dinner system. You’ll create a game plan for a week’s worth of meals based on your family's preferences. Then, you’ll build a permanent shopping list and use it to make family-friendly dishes.
Cheeses, Dairy and Produce. $75. Thursday, Sept 21. 6:30pm-9pm
If you’re going to eat vegetarian, eat well. We’ll make a simple cheese and hearty yogurt with our organic milk and use them as the center of a meatless meal.
Grill Thrills. $75. Friday, Sept 22. 6:30 pm-9pm
Use your grill more efficiently and effectively all year long. We’ll cook an entire meal on charcoal and gas grills.
Smokin’. $75. Saturday, Sept 23. 10am-1:30pm
A smoker is the outdoor equivalent to a slow cooker. Learn how to turn a standard covered grill into a smoker and add flavor with herbs, woods, and fruit. We’ll smoke meats, fish, and vegetables in our wood-fueled smoker.
Pizzas and Flatbreads. $75. Saturday, Sept 23. 2pm-7pm
Build a mud oven that you can duplicate at home. We’ll use it to make wood-fired pizzas and flatbreads.
Cowboy Cooking. $75. Sunday, Sept. 24, 10am-12pm
Cook a Sunday morning brunch over an open fire. Learn the tricks and techniques you need to build and cook over an wood fire—either on the trail or in your fireplace.
