The Vermont Wild Kitchen returns with another in-person program on Sunday, April 14th for a Franklin County event focused on rabbit: how to raise them, how to hunt them, and finally how to cook them! The day starts at Give a C.A.R.E Farmstead in Bakersfield and ends at East Fairfield Community Center. Free! THIS EVENT IS AT CAPACITY, BUT WE ARE KEEPING A WAIT LIST.
WE WELCOME MEMBERS OF ALL EXPERIENCE LEVELS!
All Rural Vermont members are invited to join the Rural Vermont staff and Board for our next virtual forum. These Quarterly Forums are opportunities for our members to join our Policy team in a virtual forum to discuss particular issues which may be affecting your farm and / or community, and/ or that we are currently working on. Bring your questions, ideas, and concerns. We look forward to seeing you there!
Over the past decade, Rural Vermont’s Small Farm Action Days have provided hundreds of agrarians with a comprehensive and accessible introduction to the Vermont legislative process. In 2024, we’ll be co-hosting Small Farm Action Day with NOFA-VT on Thursday, March 14th from 8am to 2:15pm at the Vermont State House in Montpelier. This full-day event is designed for those who are curious to learn more about navigating and influencing the legislative process, as well as gaining access to members of the agricultural committees. Attendees will gain skills, connections, and experience to confidently and effectively advocate for the wants and needs of themselves and their communities.
Rural Vermont and Vermont Growers Association are excited to present their second cannabis workshop collaboration at Old Growth Vermont in Danville with instruction by Fred Morin of Vermont Greenery! Old Growth Vermont is a licensed Tier 3 Outdoor Cultivator located in Danville and our farm hosts, Jesse and Shane, welcome us to their gorgeous cannabis operation. Vermont Greenery is a licensed Tier 1 Outdoor Cultivator, and the instructor for this workshop. Freddy is a passionate grower and breeder with a UVM Soil Extension and plant science background.
Please join us for a 3-hour workshop covering the essentials to overwintering cannabis plants, including propagation, seed saving, and more.
Thursday, December 7th
6:00PM - 7:30PM via Zoom
Join NOFA-NH and Seacoast Permaculture for a panel discussion and Q&A that asks: if not carbon markets and other payment for ecosystem (PES) programs, then what would work to support farmers who responsibly care for our ecosystem while feeding people? A previous panel addressed issues with current carbon market and PES programs and the challenges of trying to monetize carbon sequestration or best ecological farming practices. In this program, we welcome back our panelists to look at the alternatives we know work and ones being proposed that hold promise to truly support healthy growing practices. How we grow food has serious implications for the climate, biodiversity and human health. We need to make changes now, whether on our own farms or by supporting growers as they shift practices. There are solutions - let's talk about how to reach them!
Panel: Cat Buxton, Julie Davenson, Earl Hatley, Caroline Gordon, and Stephen Leslie
Come join Rural Vermont and Mary Lake on Saturday, Nov.18th at Argyll Farm in Bennington for an on-farm slaughter and processing workshop. In the first half of this 2-part workshop, participants will learn how to humanely slaughter a lamb and then how to efficiently butcher and process a lamb in the second half of the workshop. $70
We’ll see you this year in Southern Vermont! Come to Newfane on Tuesday 11/14 from 5-8pm; and join Rural Vermont staff, Board, and fellow members for our favorite annual tradition! Event will include live music, a shared meal and cash bar, art-making, our 2023 Board election, and more. FREE for members and $35 otherwise. RSVP is now closed but walk-ins can be accommodated.
Please join Rural Vermont and Merck Forest and Farmland Center in Rupert, Vermont on Saturday, November 4th for an inaugural pig slaughter and processing day!
In the first half of this 2-part workshop, participants will learn how to humanely slaughter, gut, skin, and quarter a whole pig. The 2nd half of the workshop will feature instruction on how to efficiently butcher and process various pork cuts.
At this slaughter and processing workshop, participants will learn how to slaughter, butcher and process turkey in a way to get the best results for a succulent bird. Wings, breasts and thighs all need different temperatures and times to cook. Cooking the whole bird makes for dry breasts, burnt wings tips, and everyone fighting over the dark meat. Buy whole turkeys directly from farmers and learn how to cook the bird in the way that makes the best meal at this workshop!
Are you interested in increasing your or your community’s sustainability, climate resilience, and food access? Rabbit meat is among the most sustainable proteins you can consume, using far less resources and definitely less work than most other livestock. And, yes, it really does taste like chicken... buttery, lean chicken!
Join Rural Vermont and Giant Journey Farm in Newfane on Saturday, October 28th from 10:00-1:00 to learn about raising and processing the other other white meat! The workshop will be led by farm owners Seren and Rick on their quirky 2 acre regenerative farm where they teach folks about farming while they grow year-round produce, and raise poultry, rabbits, and goats.
Rural Vermont and Vermont Growers Association are excited to present their first cannabis workshop collaboration at Lovespun Homestead in southern Vermont! Lovespun Homestead is a licensed Tier 1 Outdoor Cultivator located in West Townshend and our farm hosts, Alex and Em, welcome us to their lovely homestead and cannabis operation.
Please join us for an outdoor 3-hour workshop covering the ABCs of cannabis post-harvest processing and production.
Please join us at Union Brook Farm in Northfield for a chicken processing workshop on Sunday, October 1 from 1:00pm - 4:00pm!
Emily Virzi and Rose Thackeray will teach participants the basics of raising, slaughtering, and processing meat chickens. Participants get to take home one whole delicious meat bird! If there is time and interest, Em & Rose will lead us through instruction for the cutting/parting of whole birds. Limited capacity, register now! Registration fee is $70.
Rural Vermont will be at Summervale on Thursday, August 24th! Stop by and say hi!
Summervale is a weekly festival presented by the Intervale Center that celebrates community, local food and live music. This free public event takes place at the Intervale, a unique community resource for agriculture, conservation, and recreation located in Burlington’s Old North End.
The Vermont Wild Kitchen will be live and in-person on Thursday, August 17th at the beautiful Cedar Circle Farm in East Thetford VT. The day will begin with a Let’s Go Fishing Clinic, followed by a cooking program led by Nando Jaramillo of Moon & Stars. There are two registration options: (1) fishing clinic and cooking program; or (2) cooking program.
During this 2-part workshop at Fledgling Farmstead in Tunbridge, participants will learn how to humanely slaughter a lamb in the first half of the workshop and process a lamb in the second half of the workshop. Participants can choose to attend Part 1 or the full day.
This workshop will be guided by Mary Lake. Mary Lake is a professional itinerant slaughterer, butcher and sheep shearer who lives in Tunbridge. Mary learned the craft of slaughter through several years of full-time work with the Royal Butcher in Randolph, which is a USDA inspected slaughter facility. Her expertise and engagement through testimony was essential for the improvements to the On-Farm Slaughter law.
At the slaughter workshop, Caroline Gordon, Rural Vermont’s Legislative Director, will present the updates on on-farm slaughter regulation and give room for questions and discussion throughout the event.
Please join us for an inaugural two-part educational workshop on the raising, slaughtering, and processing of meat chickens guided by Suzanne Long, Tim Sanford, and Elizabeth Roma. Part I of the workshop will begin in the morning and cover the raising of healthy, pastured birds and slaughter techniques at Luna Bleu Farm. Part II will begin in the afternoon and cover the cutting/processing of meat birds at Roma’s Butchery. This workshop includes two certified organic meat birds raised at Luna Bleu Farm- each participant will use their own birds for the cutting/processing practice in the 2nd half of the workshop.
Sponsored by South Royalton Market and Green Mountain Feeds.
Please join us for an inaugural two-part educational workshop on the raising, slaughtering, and processing of meat chickens guided by Suzanne Long, Tim Sanford, and Elizabeth Roma. Part I of the workshop will begin in the morning and cover the raising of healthy, pastured birds and slaughter techniques at Luna Bleu Farm. Part II will begin in the afternoon and cover the cutting/processing of meat birds at Roma’s Butchery. This workshop includes two certified organic meat birds raised at Luna Bleu Farm- each participant will use their own birds for the cutting/processing practice in the 2nd half of the workshop.
Sponsored by South Royalton Market and Green Mountain Feeds.
All Rural Vermont members are invited to join the Rural Vermont staff and Board for our first 2023 virtual forum. These Quarterly Forums are opportunities for our members to join our Policy team in a virtual forum to discuss particular issues which may be affecting your farm and / or community, and/ or that we are currently working on. Bring your questions, ideas, and concerns. We look forward to seeing you there. Not a member yet, but want to participate? Become a Rural Vermont member here.
Advance registration is required to receive the Zoom link.