Sunday, May 19, 2013
Northeast Kingdom Farm to Yarn Tour
Time: 9:00 a.m. to 5:00 p.m.
Location: Various Locations in Northeast Kingdom, VT
Description: Farms all over the Northeast Kingdom, including refreshments and additional demonstrations at Mountain Fiber Folk in Montgomery. Visit NEK fiber producing farms and learn about where local fiber originates and how the animals are lovingly raised and cared for. Farm activities include tours, meeting the critters, knitting and spinning demos and more. Visit one or several farms as you choose.Refreshments and additional demonstrations will be available at Mountain Fiber Folk in Montgomery on Saturday and Sunday.
PASTURE MANAGEMENT AND HANDLING SHEEP WITH DOGS (PART OF MASTER SHEPHERD COURSE)
Time: 9:00 a.m. to 12:00 p.m.
Location: Pittsford, VT
Description: Green Acres Farm, Pittsford, VT Instructors Chet Parson and Jim McRae will offer training in the benefits of pasture management, pros and cons of intensively rotated pasture, how to set up paddocks on your farm, condition scoring sheep, parasite control, and using dogs to handle sheep.
CONTACT: Visit vtsheepandgoat.org/ to download the brochure and registration form and mail with payment to Master Shepherd Course Reg., Parsons’ Farm, 463 Hardwood Hill Rd., Richford, VT 05476
COST: For VGSA members: $60 for this class, $500 for entire 10-class series. For non-VGSA members, $75 and $600, respectively.
Two days of Michael Phillips
Time: 9:00 a.m. to 10:00 a.m.
Location: New Hampshire
Description: Michael Phillips is a living encyclopedia of apple knowledge. He is known across the country for helping people grow healthy fruit. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire where he practices the holistic approach to orcharding. He is the author of The Apple Grower, the definitive guide to New England organic apple production published by Chelsea Green in White River Jct, Vermont. Michael’s newest book, The Holistic Orchard, recently received garden book of the year honors from the American Horticultural Society. Fortunately for us, this outstanding resource will be available to share his knowledge in person on May 18 & 19th .
For more information contact D Acres at 603-786-2366 or firstname.lastname@example.org
Cheese, Butter, Yogurt-Making Class
Time: 1:00 p.m. to 4:30 p.m.
Location: Bethel, VT
Description: Learn how to make soft cheeses, butter and yogurt in your own kitchen using farm fresh milk. Get acquainted with using butter molds and adding herbs or other flavors to our final product. The class will include a handout with instructions. Products such as cheese and yogurt culture, cheese cloth, citric acid, and farm fresh milk will be for sale. (along with any of our other seasonal on-farm products!)
Cost: $40 per person
Pre-Registration required: space limited to 15 people.
For more information: Contact Lisa McCrory, Phone: 234-5524 or Email: email@example.com
Or, go to the website: www.earthwisefarmandforest.com/raw_dairy_processing.html
Thursday, May 23, 2013
Organic Dairy Forages: Focus on Summer Annuals
Time: 2:00 p.m. to 3:00 p.m.
Location: eOrganic Webinar
Description: Summer annual forages--including millet, sorghums, sorghum-sudans, and teff-- can be important complements to pastures during the summer slump as well as harvested for stored feed. Join Heather Darby of University of Vermont and Rick Kersbergen of University of Maine as they discuss strategies for planting, harvesting, and feeding these forages to organic dairy cattle.
For more info, see below and/or the webinar url: www.extension.org/pages/68106/organic-dairy-forages:-focus-on-summer-annuals
Saturday, May 25, 2013
Making Simple Cheeses
Time: 9:00 a.m. to 3:00 p.m.
Location: Foxborough, MA
Description: Oake Knoll Ayrshires at Lawton's Family Farm, Foxborough, MA This workshop provides a general understanding of how milk is made into cheese and what to look for when selecting milk for cheese-making. The workshop is primarily hands-on, demonstrating what the milk and curds and cheese look like at each step of the process. Learn to diagnose and fix problems during the process to produce delicious cheeses, even if things don't come out precisely as intended. Cheeses we will learn to make: Fresh Mozzarella & Queso Blanco (a Spanish cooking cheese, often fried). The instructor is Terri Lawton, who operates a dairy and cheese-making operation on her family's 25 acre farm, which began in 1730. CONTACT: Ben Grosscup, 413-658-5374 or by email, firstname.lastname@example.org; put “Cheese-Making” in subject.
COST: $65 NOFA members; $70 non-members
The Great Grape and Bean Pairing
Time: 4:00 p.m. to 7:00 p.m.
Location: Waitsfield, VT
Description: Knoll Farm, Waitsfield, VT
Proceeds go to Vermont Bean Crafters to puchase processing equipment for locally grown beans and grains, increasing local staple foods access in retail, restaurant, and institutional venues.