*This workshop is at full capacity and registration has closed.

Adapting to climate change looks different on every farm. This field walk in the orchards at Scott Farm will explore the range of climate risks impacting orchards and diversified farms, from changing rainfall patterns to extreme temperature fluctuations. Scott Farm manager Simon Renault and orchardist Erin Robinson will share insights into the diverse strategies they're using to adapt to these challenges, with a focus on business planning and preventative management. ​

*This workshop is at full capacity and registration has closed. If you'd like to be added to the waitlist, please email [email protected]. 

*This workshop is at full capacity and registration has closed. If you'd like to be added to the waitlist, please email [email protected]. 

Join us for a fun day at the mushroom farm and learn how to install your very own mushroom bed in your garden! This class has no prerequisite knowledge of farming or gardening, and will leave you feeling very confident in completing this project for yourself at home. We will start with a tour of the farm, answer any questions you have about fungi, and move outdoors for a hands-on, interactive tutorial. You'll even go home with instructions and a bag of spawn to inoculate your own garden bed! 

Get to know Trillium Hill Farm, a certified organic vegetable farm rooted in the heart of Hinesburg village! Run by farmer-owners James and Sara Donegan, Trillium Hill Farm is committed to nourishing both the land and community. The land has been in James’ family since 1801, and today, the farm’s focus is on feeding neighbors through their CSA and farm stand, where you can find their fresh organic produce as well as products from over 50 different local farms and producers.

Certified organic since 2012, today farmers Eric and Mary Skovsted grow over 130 varieties of organic veggies, herbs, and berries that keep their farm stand stocked and their community fed.  As stewards of the land, Eric and Mary, along with their farm crew, work hard at keeping their soils healthy while ensuring their food remains accessible to as many folks as possible. After back-to-back years of serious flooding, we want to come together to celebrate the resilience of Joe’s Brook Farm and their community.

Farmers Jess Purks and Connor Self operate a half-acre organic vegetable and flower farm in Shrewsbury, Vermont. Now in their third growing season, Jess and Connor are building a resilient food system from the ground up, using minimal tillage, human-powered tools, and regenerative land stewardship practices that prioritize soil health and biodiversity. With support from a 2024 NOFA-VT Resilience Grant, they continue to deepen their commitment to ecological farming on a small but mighty scale. RSVP and enjoy dinner baked in NOFA-VT’s wood-fired pizza oven, followed by a farm tour. 

*This event is at full capacity and registration has closed.