SHELBURNE -- A harvest's bounty of events is scheduled at Shelburne Farms this autumn, and there is more than a little something for everyone.
October features two special events, starting with the 12th annual "Share the Harvest" celebration on Thursday, October 4. Participants will enjoy a harvest breakfast at The Inn at Shelburne Farms, and all proceeds will help ease the purchasing of fresh produce for low-income families. Produce will be donated by local farms and the event is being sponsored by the Northeast Organic Farming Association of Vermont. Breakfast reservations can be made by calling 985-8498.
Ever see a farmer driving a tractor alongside a country road? Ever wonder what it would be like to drive one of those monstrous farm machines? Well now you can at Shelburne Farms! Come to "Terrific Tractors (and other cool farm machines)" at the Farm Barn Courtyard on Sunday, October 28 from noon to 4 p.m.
Guests will receive free admission to the property as they are invited to take a gander at the big farm machines that pull help pull the harvest in every fall. The exhibition and demonstration features John Deere Tractors as well as some of the equipment owned and operated by the staff at Shelburne Farms.
A number of activities and facilities are also open until October 21, including the 20th annual Art Exhibition at the Coach Barn and the Children's Farmyard. As always, the walking trails are available for guests to walk on year-round, and visitors can watch Shelburne Farms' Farmhouse Cheddar Cheese be made every day at the Farm Barn.
Regular property tours are scheduled four times a day until October 21, and the Inn Dining Room is open for Breakfast, Dinner, and Sunday Brunch until the 21st as well.
An event entitled "Pasteurized vs. Raw: Myth and Reality," will be held on Monday, October 15 at 6 p.m. Tickets are available for $50 per person.
"Pasteurized vs. Raw" features an examination of the federal regulations for the production and sale of raw milk cheese. Guests will have the opportunity to discuss the current status of raw milk cheese production with Jeff Roberts, author of "The Atlas of American Artisan Cheese." Roberts is a leader with the group Slow Food USA Raw Milk Cheese Presidium, and he will serve as the mediator for the night.
Also featured during the evening will be a blind taste-testing of six different Vermont artisan cheese, wherein participants will be asked to tell the difference between the raw milk cheese and the pasteurized ones. The program will be preceded by a buffet dinner featuring seasonal ingredients, put together by Chef Rick Gencarelli.
October's schedule rounds out with "The Whole Pig," an event that explores the use of the entire animal rather than just the commonly enjoyed parts.
On Saturday, October 27 at 6:30 p.m. , for a fee of $45 per person plus tax (and featuring a cash bar with wine), local Vermont farmers and Chef Rick Gencarelli teach those in attendance about the necessity of utilizing the whole animal. The endless possibilities of "nose-to-tail" eating will be explored, and a menu featuring pancetta, charcuterie, crispy pig's ear salad, fried snout and stuffer trotter will be available for those who are brave enough. The event will be held at The Inn at Shelburne Farms.
For more information about Shelburne Farms and its schedule of events, visit www.shelburnefarms.org , or call 802-985-8686.