University of Vermont

Cultivating Healthy Communities

Interested Gardeners, Farmers, Herbalists and Cooks Invited to Learn to Process Elderberries at Burlington's Railyard on September 13

Green Elderberries

With its white flowers in the late spring, dark berries in summer, tolerance for a variety of conditions, and anti-oxidant and anti-viral properties, elderberry is enjoying a surge of interest.

Join the UVM Extension Center for Sustainable Agriculture and expert instructors herbalist Guido Mase, farmer David Fried, and farmer John Hayden on Tuesday, September 13, for a workshop to learn how to turn fresh elderberries into syrups and other preparations at the Railyard Apothecary from 6:00 - 8:00 pm.  The workshop costs $35 and enrollment will be limited to 25 people.

This workshop is part of the Center's Development of Commercial Elderberry Production in Vermont project, funded by Vermont's Working Lands Enterprise Initiative.  The aim of this research is to provide prospective elderberry growers with critical information to help them make informed decisions about whether commercial elderberry production is right for them.

Individuals requesting a disability-related accommodation to participate in this workshop should contact Cheryl Herrick at 802-656-5459 or cheryl.herrick@uvm.edu by September 5, 2016 so we may assist you.

Established in 1994, the UVM Extension Center for Sustainable Agriculture provides timely information to Vermont communities and the UVM campus.  Center staff conduct innovative research, support the development of promising practices, cultivates partnership, and inform policy to advance sustainable food and farming systems

University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.  This institution is an equal opportunity provider.