Organic Vegetable Systems from Seed to Market Workshop
Fri., Jan. 31 to Sun., Feb. 2
Ballston Spa, NY

Regional Farm & Food Project
148 Central Avenue, Albany, NY 12206
(518) 427-6537  ē  Fax:  (518) 869-2337
farmfood@capital.net
Contact:  Tracy Frisch or Christopher Reed

This pogram will bring together as instructors three accomplished organic vegetable growers from the Northeast representing a variety of management styles, working acreages, and marketing approaches.  For a brochure, please contact RFFP, 518/427-6537, farmfood@capital.net

This workshop will be of value to newer farmers developing their whole farm practices and to more experienced practitioners seeking to refine and improve aspects of their operations.  Presentations will include a general overview of each farm and address the full range of issues in family-scale market vegetable farming.  Topics will include soil, weed, and pest management, starting and transplanting, cover cropping, harvest systems, post-harvest handling, marketing, and finances. Confirmed instructors are three excellent full-time organic farmers named David:

Dave Colson of New Leaf Farm, Durham, ME, has 20 years experience as an organic vegetable farmer.  New Leaf Farm, which he manages with his wife Christine, consists of 9 acres, three of which are in rotation for vegetable production during a given year.  Markets include local natural food stores, restaurants, and a variant of the traditional CSA model.  A broad spectrum of vegetables are cultivated, with special emphasis on tomatoes and salad mixes.  Colson is a board member of the Maine Organic Farmer and Gardener Association.  He has presented at conferences on a wide variety of topics from whole farm management to rotation sequences and financial planning.

David Hambleton of Sisters Hill Farm, Stanfordville, NY, last year produced 45,000 pounds of produce on four acres.  The farm consists of 140 beds growing 250 varieties of vegetables and herbs.  Owned by the Sisters of Charity of St. Vincent de Paul of NY, the farmís main outlet is a 160-member CSA.  A substantial portion of each seasonís harvest is donated to local food pantries and to families in need.  Dave, with a degree in environmental studies, has been farm manager since 1999 and has devoted considerable attention, with much success, to the design of efficient small farm production systems.

David Marchant of River Berry Farm, Fairfax, VT, has a ten-year old operation with 30-40 acres in certified organic vegetables.  He also produces IPM (Integrated Pest Management) strawberries.  Major crops are carrots, winter squash, kale and collards.  Produce is marketed through the Deep Root Organic Truck Farmers Cooperative to such high-end wholesale buyers as Fresh Fields and Bread & Circus, as well as to local retail outlets.  Before committing to becoming a full time farmer, David was an instructor and researcher at the University of Massachusetts, Amherst.  He is Vice President of the Vermont Vegetable and Berry Growers Association.

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