In this workshop, Nathan Lake will cover the basics behind the science, technique, upkeep, and overall process of backyard composting. We will discuss strategies for composting in a small urban environment, or with access to more space. Once you have a working compost strategy, eliminating food waste and feeding your garden becomes easy!
Join us for a deep dive into the world of growing cucumbers and squash. The cucurbitaceae plant family shares similar characteristics such as germination, plant growth, water requirements, common pests & diseases and seed saving. We’ll explore varieties to decide between growing a seedless, thin skinned, bush, pickling, slicer or Persian cucumber. And we’ll guide you to select winter squash varieties that are less susceptible to pest damage.
Farmer Olympics has become an annual tradition for NOFA-VT and we’re excited to host this year’s games in the southwest part of the state. Farmers, start putting together a team today! This fun-filled event brings together farms from around the state for a silly mid-summer break from work. Come join us for friendly competition, delicious pizza, and camaraderie. Farm teams come up with names and costumes or team t-shirts, and compete in both physical and brainy activities. Dinner from the NOFA-VT pizza oven closes out the night.
During this 2-part workshop at Fledgling Farmstead in Tunbridge, participants will learn how to humanely slaughter a lamb in the first half of the workshop and process a lamb in the second half of the workshop. Participants can choose to attend Part 1 or the full day.
9:30-11:30 Slaughter Workshop ($40 if only joining for the slaughter)
11:30 - 12:30 Lunch Break
12:30 - 3:00 Processing Workshop ($70 if joining for both; limited capacity)
Join Rural Vermont for an inaugural two-part educational workshop on the raising, slaughtering, and processing of meat chickens guided by Suzanne Long, Tim Sanford, and Elizabeth Roma. Part I of the workshop will begin in the morning and cover the raising of healthy, pastured birds and slaughter techniques at Luna Bleu Farm. Part II will begin in the afternoon and cover the cutting/processing of meat birds at Roma’s Butchery.
Join Rural Vermont for an inaugural two-part educational workshop on the raising, slaughtering, and processing of meat chickens guided by Suzanne Long, Tim Sanford, and Elizabeth Roma. Part I of the workshop will begin in the morning and cover the raising of healthy, pastured birds and slaughter techniques at Luna Bleu Farm. Part II will begin in the afternoon and cover the cutting/processing of meat birds at Roma’s Butchery.
Do you have a dream of starting a farm? Join us this summer for Farm Dreams to explore your farm vision, connect with other aspiring farmers, learn about resources for beginning farmers in Vermont, and grow your understanding of farm business management and land access. This two-part series will cover the basics and provide structured activities for you to develop your vision. You will leave with an action plan to support you in making your farm dream a reality.
Join us for an introduction to agroforestry to learn how these practices can diversify farms of all styles, shapes, and sizes.
Attention sugarmakers! Interested in learning more about organic certification and sugarhouse food safety?
Learn about an array of practices to protect riparian areas on your farm or property by strategically planting trees and shrubs next to water bodies!
