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Sunday, March 24, 2013

Cultured Dairy Products and Cheese at Home

Time: 8:00 a.m. to 4:00 p.m.
Location: Cummington, MA
Cummington Community House , Cummington, MA
$65 NOFA members; $70 non-members

Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter. Workshops cover as many cheeses as possible during each period. Participants in Making Soft Cheeses will be given samples of cheese to take home and practice aging. This may or may not be possible for Making Hard Cheeses because of production size limitations in the cheese room. Cliff invites participants wanting to learn more about working with the milk of their own animals to bring two gallons of milk to make into cheese.

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Time: 8:30 a.m. to 4:30 p.m.
Location: Craftsbury Common, VT
Description: The Bionutrient Food Association ( will be hosting two workshops on crop production at Sterling College on March 24.
The first, for experienced and working farmers, is designed to inform participants about how to apply innovative principles and practices for producing more nutritious food crops. Discussions will include soil biology, mineralogy, and energy dynamics. The workshop is from 8:30 a.m. to 4:30 p.m. at Sterling College's Simpson Hall, with a ticket price of $75. A scholarship is available for farmers; please contact Gary Neves at
The second is an introduction to bionutrient crop production. Presenters will discuss biological inoculation, seed sorting, tilage, and much more. The lecture is free and open to all, and will be held from 6:30 p.m. to 8:00 p.m. at Sterling College's Simpson Hall.
To register for either workshop, please visit

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Tuesday, March 26, 2013

Working Group: Investment Decisions

Time: 4:00 p.m. to 5:00 p.m.
Location: Hatfield, MA
Description: UVM Extension LogoThis is the sixth workshop in CISA’s seven-workshop series focused on financial management and business decision-making. The “Investment Decisions” topic will focus on the implications of farm investments. Are you considering expansion into a new market requiring an upgrade in your washing, storing and packing facilities or an improved food safety record-keeping system? This group might be for you. Come hear how Ryan Voiland from Red Fire Farm has made investment decisions on his farm and bring your own experience to share with others. A CISA staff person will facilitate the conversation. Sponsored by CISA
Location: Food Bank of W. MA, 97 N. Hatfield Rd., Hatfield

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Starting a Commercial Goat Dairy-- NFP Webinar

Time: 7:00 p.m. to 8:00 p.m.
Location: Online
Description: New Farmer Logo Presented by Carol Delaney, author of The Guide to Starting a Commercial Goat Dairy.

Plan to join the webinar about 15 minutes before it begins. Visit and click on the webinar title to join.

On the last Tuesday of each month, at 7 pm, the UVM Extension New Farmer Project offers an online webinar on topics of interest to new farmers. You can find the latest listing of upcoming webinars at

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Wednesday, March 27, 2013

NOFA-VT Tunnel Tour!

Time: 8:00 a.m. to 9:00 a.m.
Location: Various Locations
Description: Join NOFA-VT Vegetable and Fruit Technical Advisor Lynda Prim and Chris Callahan, Agricultural Engineer, UVM Extension, for a series of on-farm workshops highlighting the ways that Vermont farmers at various scales are using high tunnels and greenhouses to improve their farm operations, and how they made decisions about energy efficiency the construction and use of these structures.

March 13: Gildrien Farm, Leicester and Woods Market Garden, Brandon
March 20: Walker Farm, E. Dummerston and Old Athens Farm, Putney
March 27: Waterman's Berry Farm, Johnson and Pete's Greens, S. Craftsbury (to be confirmed)
April 3: Bread and Butter Farm, Shelburne (to be confirmed) and Riverberry Farm, Fairfax
Go to NOFA-VT for more details:

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Time: 9:00 a.m. to 3:00 p.m.
Location: Bristol, VT
Description: Waterworks, Bristol, VT March 27-April 20
Soil scientist Wendy Sue Harper will teach this Vermont Family Forests 1-credit (16 hour) introductory course on forest soils, especially appropriate for landowners, natural resource professionals, educators, and planners who want to improve their understanding of soils and how they influence our landscape. Students will attend 2 classroom presentations and 4 field trips targeting different soils on the Waterworks in Bristol. During classroom lectures, students will learn about soil properties as indicators of soil formation and land use potential (including the five soil forming factors, soil profiles and horizons, soil texture, structure, color, pH, and organic matter), and how to use NRCS soil information and maps.
CONTACT: Contact: David Brynn at or 802 453-7728

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Taking Stock

Time: 10:00 a.m. to 3:00 p.m.
Location: Chittenden County
Description: Chittenden County Farms
For farmers with 5 or more years of experience managing an agricultural business. Leads participants through a progress check on the farm business, allowing each individual to assess how their farm is supporting their personal, financial and business goals. Registration deadline: March 1, 2013. Scholarship assistance is available for qualified individuals.
CONTACT: Location will be shared with registrants before the class starts. More information is available at “Classes” at, or by email at, or call 802-223-2389 or toll-free in VT 1-866-860-1382

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Thursday, March 28, 2013

Selling for Success: Marketing to Local Wholesale Markets

Time: 9:30 a.m. to 11:30 a.m.
Location: Tomato Room, Intervale Center, Burlington, VT
Description: Join Sona Desai of the Intervale Food Hub and Mark Fasching of Jericho Settlers’ Farm learn if selling to local wholesale markets is right for you. This workshop for beginning farmers will help you learn the personal, production, financial, and marketing skills needed to sell to local wholesale markets, as well as how to begin and improve sales. Sona will speak as a buyer for the Intervale Food Hub and a market development specialist about what skills farmers need to have to be successful selling to these markets. Mark will speak as a farmer about what ensures his success selling to multiple local wholesale markets. Sponsored by the Intervale Center. Free. Please RSVP to to Maggie at the Intervale Center at or (802) 660-0440 ext 116. We will provide directions on how to get to the Tomato Room at Gardener’s Supply Company.

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Food Regulations for Food Producers and Processors

Time: 1:00 p.m. to 3:00 p.m.
Location: Burlington, VT
Description: Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $10/ participant. Includes course materials and light refreshments
Selling value-added or processed foods can be very rewarding, but it also requires a great deal of planning and attention to details, including meeting food safety regulations. This workshop will provide information to help small-scale food processors understand how to meet current Federal (FDA and USDA) and State of Vermont food regulations, as well as some of the key food safety-related steps to starting a food business in Vermont. This workshop will also help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
Handouts outlining the information covered in the presentation will be provided.
Registration: Register online by March 26 at http://

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One Page Risk Management Plan

Time: 3:30 p.m. to 4:30 p.m.
Location: Webinar
Description: This webinar will give you three powerful, yet simple tools to begin the planning process for your farm. Each tool is just one page, but employing them will clarify your vision of your business, enable you to make well-considered financial decisions, and cut through confusion of what to do next when presented with day-to-day challenges.
This webinar will explain both theory and take you through how one farm might use these tools to focus and succeed in farming.
Register here:

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Working Group: Market Opportunities

Time: 6:00 p.m. to 8:30 p.m.
Location: Hatfield, CT
Description: This is the final workshop in CISA’s seven-workshop series focused on financial management and business decision-making. In the “Market Opportunities” group farmers will discuss the trade-offs of different markets, how to assess costs and returns, and how to evaluate the advantages and disadvantages of serving a more diverse market mix. Ben James and Oona Coy from Town Farm will share recent decisions they made with regard to their farm. Bring your questions and experience to share with others as well. A CISA staff person will facilitate the conversation. Sponsored by CISA
Location: Food Bank of W. MA, 97 N. Hatfield Rd., Hatfield

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Raising poultry on pasture

Time: 7:00 p.m. to 8:00 p.m.
Location: Online
Description: There has been an increased demand for pasture-raised meat, including poultry. The March 28, 2013 webinar will cover a variety of issues related to raising poultry on pasture. Brought to you by e-Extension

To connect to the webinar go to just before 7PM (Eastern) on March 28, 2013.

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