Events

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.

An in-depth lecture the on spring care of honeybee hives. Focus on managing spring hive population build-up, feeding, dividing, monitoring pests, protecting the hive, and, most importantly, learning approaches to […]

This is an introductory level class on keeping and managing a small herd of dairy goats for milk, cheese, yogurt and educational purposes, on small acreage farms, or even a tiny backyard... Participants will experience "barn life", socialize with the herd, handle goat kids, milk, and learn the basics of keeping and breeding dairy goats. We'll cover different goat breeds, housing, fencing, nutrition, hoof trimming, worming, and breeding/birthing basics. Together we will make and sample fresh chèvre with greenhouse greens. Suggested donation: $25-$35. No one turned away. RSVP requested... 413-863-8696

Please join us on Saturday, March 11 from 1-3pm at the Grist Mill in Plymouth, MA for the first state-wide grain gathering in the 21st Century! Farmers, Millers, Bakers, Chefs, Maltsters, Brewers and Distillers, you are invited to the first state-wide grain gathering in the 21st Century!

Why Shop Local is the brainchild of Jasper Lapienski, a Northampton resident who has no affiliation with Serio’s Market other than as a customer. Jasper grew up in Amherst and has […]