Saturday October 2, 11 am – 3 pm
Bunker Farm, EAST DUMMERSTON
Rural Vermont hosts this on-farm workshop and invites current and aspiring farmers to tour one of a growing number of farms who are operating a successful raw milk microdairy. See, share, and learn best practices for the production and direct sale of up to 50 quarts of raw milk per day.
Full list: Events RV Old
10/02 From Cow to Customer: Producing Raw Milk for Direct Sale
09/13 From Cow to Customer: Expanding Raw Milk Production to Meet a Growing Demand
Monday September 13, 11 am – 3 pm
Family Cow Farmstand, HINESBURG
Rural Vermont hosts this on-farm workshop and invites current and aspiring farmers to tour the first farm to be state certified as a Tier II raw milk producer. See, share, and learn best practices for the production and sale of raw milk in excess of 50 quarts per day.
09/12 From Cow to Customer: Producing Raw Milk for Direct Sale
Sunday September 12, 11 am – 3 pm
Lathe Farm, CRAFTSBURY
Rural Vermont hosts this on-farm workshop and invites current and aspiring farmers to tour one of a growing number of farms who are operating a successful raw milk microdairy. See, share, and learn best practices for the production and direct sale of up to 50 quarts of raw milk per day.
08/26 From Brooder to Plate: Pastured Poultry Opportunities
RURAL VERMONT HOSTS FIRST IN “FREE ENTERPRISE FARMING” WORKSHOP SERIES:
From Brooder to Plate: Pastured Poultry Opportunities
On Thursday, August 26 from 11 am – 3 pm, Rural Vermont’s “Free Enterprise Farming” workshop series will commence with From Brooder to Plate: Pastured Poultry Opportunities at the scenic Chandler Pond Farm in South Wheelock, VT. The workshop is $10 for Rural Vermont members and $20 for all else. Space is limited! Register in advance by calling (802) 223-7222 or emailing shelby@ruralvermont.org.
08/05 Mozzarella, Farmer's Cheese & Camembert with Lea Calderon-Guthe
Make your own mozzarella, farmers’ cheese and camembert from raw cows’ milk at Symphony Farm! Class presented by Rural Vermont and taught by Lea Calderon-Guthe at Symphony Farm in Washington on Thursday, August 5, 1 – 4 p.m. Pre-registration required with a $20-40 sliding scale fee. All proceeds benefit Rural Vermont. To sign up or for more information, call Rural Vermont at (802) 223-7222 or e-mail lea@ruralvermont.org.
09/22 Swiss Style Cheese (washed rind, semi-hard "raclette") with Karen Bixler
Learn how to Make Swiss-Style Cheese from Raw Cows’ Milk! Class presented by Rural Vermont, taught by Karen Bixler, and hosted by Green Acres Farm. Wednesday, September 22nd, 1-4 pm, Green Acres Farm, South Randolph, $20-40 sliding scale, pre-registration required. All proceeds benefit Rural Vermont. To sign up or for more info, call Rural Vermont at (802) 223-7222 or email lea@ruralvermont.org.
09/17 Mozzarella, Farmer's Cheese, & Camembert with Lea Calderon-Guthe
Friday, September 17th
Milk provided by Tamarack Hollow Farm in Burlington
Location TBD, BURLINGTON
08/27 Feta, Ricotta, & Chevre with Sara Armstrong Donegan of Trillium Hill Farm
Friday, August 27th
United Church of Hinesburg, HINESBURG
08/21 Butter, Whipped Cream, Ice Cream, & Raspberry Scones with Lisa & Randy Robar
Saturday, August 21st
Hawk’s Hill Farm, BARNARD
* EASY & DELICIOUS PRODUCTS WITH INSTANT GRATIFICATION – KIDS WELCOME AT THIS SPECIAL CLASS! CALL TODAY TO SIGN UP!
06/11 – Learn how to Make Feta, Ricotta, and Chevre from Raw Goats’ Milk!
Learn how to Make Feta, Ricotta, and Chevre from Raw Goats’ Milk! Class hosted by Rural Vermont, and taught by Sara Armstrong Donegan of Trillium Hill Farm. Friday, June 11th, 1-4 pm, Hinesburg, $20-40 sliding scale, pre-registration required. Portion of proceeds benefit Rural Vermont. To sign up or for more info, call Rural Vermont at (802) 223-7222 or email shelby@ruralvermont.org.