Join us for an intimate and rare opportunity to bake and discuss all things bread baking with one of the most experiences bakers and expert in local grain baking, Jim Williams of Backdoor Bread in Vermont. We are thrilled to welcome Jim to the bakehouse this spring to learn, bake and talk all things bread & local grains with him.
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We recently caught up with Eric and Cathy Paris of Tamarlane Farm
Cool spring temperatures are ideal for growing many beloved crops, while others will need a little extra warmth and protection from potential frost. Join us for an exploration of row cover thicknesses, plastic and biodegradable mulch to warm up soil, tarping techniques to eliminate weeds, and peek inside our DIY low tunnel. These simple season extension techniques require minimal investment in materials to achieve a gardener's dream of harvesting luscious spring greens, getting an early start on brassicas, and prepping soil to welcome warm season crops in a few weeks.
Its time to begin thinking about the growing season and what better way to begin than with seeds. Join Nathan Lake in this workshop to learn the basics of starting seeds. We will cover strategies for having success starting vegetable seeds with common materials you can find at home or with materials used on farms. Bring any seeds you hope to grow this year or questions you have on how to start seeds
Join us for a tour, including time for questions and discussion, at Blue Ledge Farm, a grazing goat dairy and farmstead creamery.
Goat dairy producers of all sizes, those interested in starting or transitioning to goat dairy production, and agricultural service providers are all welcome!
Coffee and light snacks will be provided.
For the biosecurity of the host farm and your farm, please wear clean clothes and shoes. Plastic boot covers will be provided for all participants.
Ayers Brook Goat Dairy was established in 2012 by Vermont Creamery to be a catalyst for Vermont's goat dairy industry. In 2017, the Hooper family acquired the farm from Vermont Creamery and now supplies milk to the Creamery and Fat Toad Caramels, as well as quality genetics and consulting to other goat dairy producers.
Goat dairy producers of all sizes, those interested in starting or transitioning to goat dairy production, and agricultural service providers are all welcome!
Coffee and light snacks will be provided.
Join us for a tour of Tup's Crossing Farm, a goat dairy supplying milk to Vermont Creamery. Owners Holly and Faruk Menguc will provide a farm tour, including time for questions and discussion.
Goat dairy producers of all sizes, those interested in starting or transitioning to goat dairy production, and agricultural service providers are all welcome!
Coffee and light snacks will be provided.
For the biosecurity of the host farm and your farm, please wear clean clothes and shoes. Plastic boot covers will be provided for all participants.
Join us for a tour, including time for questions and discussion, at Bridgman Hill Farm, a goat dairy that bottles their own milk and supplies milk for cheesemaking to the Cellars at Jasper Hill.
Goat dairy producers of all sizes, those interested in starting or transitioning to goat dairy production, and agricultural service providers are all welcome!
Coffee and light snacks will be provided.
For the biosecurity of the host farm and your farm, please wear clean clothes and shoes. Plastic boot covers will be provided for all participants.
Join us at Joneslan Farm, a goat dairy milking 800+ goats and shipping to Vermont Creamery. In 2020, owners Steve and Brian Jones transitioned their fifth-generation cow dairy to milking goats. Steve and Brian will discuss this transition and provide a farm tour, including time for questions and discussion.
Goat dairy producers of all sizes, those interested in starting or transitioning to goat dairy production, and agricultural service providers are all welcome!
Coffee and light snacks will be provided.
