An A to Z plan starting with understanding the difference between a drone, queen and nurse bee, siting your apiary, a plan for Varroa mites, and effective winterizing techniques will help ensure your hive(s) make it through the winter so you can harvest honey the following season.
This course, taught by experienced beekeepers and the NYS Honey Bee Extension Associate will give you real-world experiences paired with academic concepts.
In this follow up webinar, Lindsay will be joined by Jeff Stoltzfus, Food Safety Educator with Penn State Cooperative Extension. They will look at two contrasting farming scenarios and discuss the steps they are taking to comply with customer and FDA requirements and will take questions on GAP Food Safety and FSMA.
In collaboration with Sowing Solutions Permaculture Design & Education and the Stockbridge School of Agriculture, UMass Permaculture presents a free and open to the public screening of the critically acclaimed documentary Inhabit: A Permaculture Perspective. Explore the bright future of regenerative agriculture and communities with us; brief panel discussion to follow. Light refreshments will be served.
Come share seeds you have saved from your garden or purchased (optional), get seeds to plant in your garden, attend workshops on seed saving or plant breeding, and meet other people passionate about creating and maintaining a healthy local food system. If you don’t have seeds to share, please come learn about seed saving and get some to plant in your garden so you can share seeds next year.
Investigate a different vegetable family each week to insure all questions are answered about cultivating these important crop families for the home vegetable gardener. (A four week course starting 3/6/2017) […]
The New England State Departments of Agriculture, in cooperation with agricultural organizations across the region, graciously invite you to participate as an exhibitor in the upcoming Harvest New England Agricultural […]
Want to get paid to manage your hayfields for bobolinks and other grassland birds? If you own or manage a hayfield that is 10 acres or more and is habitat for breeding bobolinks, you may be eligible to participate in a workshop organized by University of Connecticut researchers.
This all-day, hands-on workshop is ideal for the beginning cheesemaker. Using fresh grass-fed pastured milk from Upinngil farm, Cliff Hatch, veteran farmer and cheese artisan, will guide you through the process of making a number of simple cheese such as Camembert, Chevre, Brie, and Blue cheese. Along the way, we’ll talk about the process and history of cheese making and how different cheeses are made. With your palette sharpened and techniques honed, you’ll be ready to make your own artisan cheese.