NOFA’s Spring Cheesemaking Workshops: Making Hard Cheeses
Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter.
Participants will learn to select the right quality milk, discern what kinds of milk are appropriate for each type of cheese, and choose what kind of bacteria to use as a starter.
This workshop will take participants through the entire cheese-making process.
Come celebrate with pvSustain and Judy Wicks.
Harmonized Good Agricultural Practices (GAP) Training Program for growers and other fresh produce handlers.
Presented by Todd Lynch, landscape architect. Restoration in the landscape typically means ecological restoration, such as the restoration of coastline after Katrina, or human health restoration through practices like horticultural […]
To hear your input on the 2013 Federal Farm Bill, The Senate Agriculture Committee will be marking up a new Farm Bill over the next two months. As the first Massachusetts […]
Senator Cowan would like to hear input and recommendations directly from Massachusetts farmers on their priorities for the Farm Bill.
Your fruiting wall will produce two bushels each of five apple varieties in just 3 years!