Northern Grain Growers Association

Locally Grown Organic and Conventional Grains from Vermont

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Production & Processing of Organic Grain: Getting to the Nitty Gritty

June 21, 11am-3pm, Aurora Farms
4458 Lake Road, Charlotte, VT

Tom Kenyon is a seventh generation farmer who has been growing hay and grains at Aurora Farms in Charlotte for over 23 years.  He and his family sell their whole meal grains and flours in local stores and through their website under the label the Nitty Gritty Grain Company of Vermont. Tom and his son, David, will be discussing their production and processing techniques for growing organic corn and wheat, including their spring topdressing. Aurora Farms recently received a SARE partnership grant with UVM to look at inter-seeding wheat with clover.  UVM graduate student, Jon Zirkle, will discuss his research on interseeding wheat with clover and the effects on Fusarium Head Blight and DON.

The workshop fee is $15.00 per person; lunch will be provided by the NOFA pizza oven.

For more information or to register, please contact:
Heather Darby or Susan Monahan
by June 14, 2011 — Phone: 802-524-6501

For more information and to download the brochure for this event, click here.
For directions, check out this google map.

Producing High Quality Organic Bread Wheat

June 9, 11am-3pm, Gleason Grains
2076 East Street, Bridport, VT

Ben and his wife Theresa have been growing and milling organic wheat on their farm in Bridport for over 29 years!  Come and check out the renovations to the Gleason Grain’s Mill. We’ll get to tour the new space and Ben will discuss the changes he’s made to his grain processing operation, specifically sifting flour, and new product development.

In addition, Ben will talk about his vast experience growing organic grain, including crop rotation, weed control, and plant fertility. One of the most challenging aspects of growing organic winter wheat is providing the crop with enough fertility at the right time. Ben Gleason in collaboration with UVM Extension received a second year of funding from NE SARE to continue our research on this issue. At this year’s workshop we’ll discuss last year’s trial  results and take a look at this year’s trial investigating whether topdressing organic  amendments during key developmental stages will affect wheat growth, production and quality. Lastly, we will tour the farmer participatory wheat breeding project which is in its 4th year! There will be an opportunity to check out these crosses, including the selections farmers made from last year’s population.

The workshop fee is $15.00 per person, lunch will be provided by the NOFA pizza oven.

For more information or to register, please contact:
Heather Darby or Erica Cummings
by June 3, 2011 —  Phone: 802-524-6501

For more information and to download the brochure for this event, click here.
For directions, check out this google map.

Used Equipment

HessTon 1014 mower; 12ft cut, conditioning, rolls removed, for use as a grain swather -$600.00

John Deere 443 corn head High Tin -$1,000.00

Adapter plate for a John Deere 5000 series; self-propelled chopper to John Deere combine heads- $1,500.00

Contact: Ken Van Hazinga at (802)897-2423

Certified Organic Seed

Red Fife heirloom wheat seed $1.25 / lb

Oat and Barley seed $0.40/lb

Contact: Email Butterworks Farm or call (802)744-6855 or (802)999-7722

Grain Conference: Bread, Beer, and Biodiversity

July 14 – 15, 2011, UMass Farm and Colrain Seed Farm

Join us at a regional event on growing organic landrace grains, share skills to reinvigorate heritage grain traditions, exchange seeds, learn how to bake artisan bread in a wood-fired oven, brew artisan beer, and celebrate the harvest.
For program updates and to register: www.growseed.org.

PROGRAM DETAILS:

July 14 – Growing & Breeding Local Grains
Location: UMass Agronomy Farm, 89-91 River Rd, north off RT 116, Deerfield, MA (Exit 24 on I-91)

9:00 Breeding Wheat for Local Farms and Community Vitality
Dean Spaner, organic wheat breeder, University of Alberta, Canada

This workshop will help build a foundation for local organic grains in New England, and provide guidelines to breed modern and historic varieties under organic management, using selection criteria of performance in mixtures, weed competition, height and yield capacity, seeding rates and capacity to adapt to weather extremes. We will explore how to strengthen community systems for local grains.

10:00 Organic Fertility, Rotation and Intercropping
Ruth Hazzard, Masoud Hashemi

11:00 Field Tour of Grain Trials with Dean Spaner and E. Rogosa

Potluck Lunch – Taste local breads from emmer, einkorn, heritage and modern wheats. POTLUCK LUNCH with Bread Tasting

1:30 Malting Workshop
Andrea and Christian Stanley (Valley Malt)

Cultivating barley for malting, its role in organic rotations, the malting process, building market partnerships with growers to meet the burgeoning interest in local malt for breweries.

2:30 On-Farm Grain Trials

How to conserve and restore landrace varieties and develop genepools for local adaptation

3:00 Harvesting, Processing and Storing
Large-scale Equipment – Arnie Volringer, White Oak Farm and Kyle Bostrom, UMass Farm Small-Scale Traditional Equipment and Skills – Tevis Robertson

4:00 Product Development, Packaging, Food Writing and Building Market Partnerships
June Russell – New York City Green Market, Margaret Christie, CISA

Sponsored by UMass Extension, Funded by NESARE & MSPA

July 15 – Bread from the Earth
Location: Colrain Seed Farm (Directions: 91 North, Exit 26, West on RT 2, Right after Hager’s Farmers Market onto Shelburne-Colrain Rd (to 112 North, Jacksonville, VT and Colrain), after 5 miles turn Left at Main Rd (sign says: Enter Here), less than a mile take first Right onto Foundry Village Rd (a windy road), Right at Yield sign onto Adamsville Rd, Colrain Seed Farm – 400 Adamville Rd. on left side)

9:00 Tour of Colrain Seed Farm with Cr Lawn (fedcoseeds.com)

10:00 How to Build, Bake and Cook in a Wood-fired Brick Oven
David Neufeld, truebrickovens.com

Discover the history of wood-fired ovens and how to construct a traditional Pompeii-type brick oven. Learn how to bake, roast, broil, and slow-cook a variety of foods in the brick oven hand-built by David.

12:30 Potluck Lunch with Discussion of Traditional Harvest Celebrations

1:30 Swimming in the Colrain River – optional

2:30 Artisan Bread Baking with Einkorn & Heritage Grains
Michael Jubinsky, stoneturtlebaking.com

Basic arts of artisan baking in a wood-fired oven; mixing, kneading, shaping, scoring and baking in a wood-fired oven with modern, heritage and ancient grains. Learn how to combine the unique qualities of each flour and flavor for your own creative baking.

4:00 Brewing Beer – Ivan Hennesy, Brattleboro Microbe Brewers and Friends

5:30 Bread from the Earth’ – Eli Rogosa

History of bread, beer and civilization, biodiversity, climate resilience, ancient grain traditions

6:30 Potluck Dinner
Blessings & Song inspired by Republic of Georgia & Shabbat

Lughnasah

Let the people bathe themselves and their farm animals in “living water” of a river, lake or the sea;

Offerings and prayers of thanksgiving be made. Let them cut a sheaf of new grain and set it alight in the ancient manner, burning off the husks with fire. Let them grind the grain and bake a bannock and share it round with the people, circling sunwise round their dwellings. After bathing in sacred water and attuning the forces of chaos, shall the people visit a hill top, better where there is also sacred water. Let them honor the water with offerings and prayers of thanks. Let them also honor the Sun that gives energy to the crops, the Moon who makes the crops grow with Her juices, the lightening who purifies the air and the winds that bring good weather. Likewise the good soil that nourishes all beings. Let them feast and play games, pick berries and make merry as they please.

Mid-New England Grain Growers and Bakers Meeting

Tuesday March 29, 1 – 4:30 PM, Cook Farm, 1 E. Hadley Rd., Hadley, MA
Directions: http://www.cookfarm.com/directions.htm


Join us to share knowledge and skills to grow small grains, and to build infrastructure and markets for local grain and bread. It takes a community to grow a loaf of bread!


Schedule

1:00 – Introductions – Participants will introduce themselves, key challenges and concerns.

1:30 – We will establish regional working groups (WG) for:

  • Variety Trials and Breeding
  • Production and Equipment
  • Marketing and Baking

[ Each group will take time to consider needs and plan next steps. ]

3:00 Refreshments – soup, artisan bread, coffee and cookies

3:30 Planning for the Grain Conference at UMass, On-Farm Wheat Trials, and Baking Quality

Testing: Bakers will be provided with locally-grown flour samples to compare baking quality and flavor. Bakers are invited to bring their breads to the UMass field day for taste-testing with the community.


Contact Eli Rogosa: [email protected] with questions or suggestions.

To register, contact Jacqui Carlevale: [email protected]


Sponsored by UMASS EXTENSION

3rd Annual Farmall Hill Antique Field Days

Click here to download a flyer (pdf)

October 2nd-3rd

9:00 am-5:00 pm

695 Doolittle Rd

Shoreham, Vermont

$3.00 donation- under 12 free

Door Prizes for Exhibitors.

All brands of equipment welcome.

Antique Demonstrations

Rain or Shine

Plowing, Historical Sawmill, Corn Picking, Hay Loaders, Mowing, Grain Threshing, Corn Grinding, Cotton Picker, Tractor Games, Stationary Engines, Horse Powered Hay Press, Ensilage Cutter, Antique Farm Tractors and Equipment, Draft Horses

UVM Extension Cereal Testing Submission Form

UVM Extension Cereal Testing Submission Form

Innovations in Growing Grains

Wednesday, July 28 from 11:00 am to 3:00 pm
Butterworks Farm
Westfield, VT
Click here for a PDF version of this brochure
Field Day Highlights:

Learn how to Grow and Process Grains. Jack Lazor will provide a tour of his grain fields and   describe production techniques. We will learn about growing flax, wheat, barley, oats, spelt, and sunflowers. Take a tour of the Butterworks grain storage and processing facilities. See the new oat hulling machine.

Hear about current research in grain. Dr. Heather Darby and Erica Cummings from UVM will discuss research projects in the areas of variety selection, fertility management, and seeding rates.
View and learn about 19 heritage spring wheat varieties! UVM Extension and Butterworks have been evaluating heritage wheat varieties for yield and quality for baking. Three of these varieties were developed in Vermont by Dr. Cyrus Pringle in the late 1800s.
Learn about on-farm plant breeding from Dr. Steve Jones of Washington State University.  Dr.  Jones is a wheat breeder who focuses on improving wheat varieties for traditional and organic systems. Dr. Jones uses heritage and wild species as sources of genes for disease resistance, end-use quality and adaptability. Dr. Jones has been working with local farmers and UVM Extension to develop wheat varieties that fit our growing region.
Learn from John Melquist from TruckenBoard Bakery how to bake bread with locally grown wheat. John has been baking sourdough breads with flour milled at the Lazor farm for 5 years. He will discuss the challenges and advantages to baking with locally grown wheat. Come and sample bread baked from heirloom and modern wheat.
The workshop fee is $10.00 per person   Lunch will be provided by the NOFA pizza oven

For more information or to register by July 25,  please contact: Heather Darby or Erica  Cummings
Phone: 802-524-6501 or Email: [email protected] or [email protected]

*If you require accommodations to participate in this program, please let our office know by July 15 so we may assist you.

Directions: At the junction of Route 100 and 58 in Lowell, take a left and head west on Route 58.  You will pass through the village of Lowell and proceed for about 2 miles. You will pass between a red barn and 2 story red house. At this point Route 58 will turn to gravel (Hazen’s Notch Road). Stay right (on pavement) and proceed north on Buckhill Road for 2 miles (look for field day signs). Turn right on Trumpass Road and the farm is on the left.

Many thanks to our sponsors for their generous support and contributions!

Northern Grain Growers Association
University of Vermont Extension
USDA Risk Management Association
Sustainable Agriculture Research and Education

Addressing Fertility, Forage and Grain Production with Farmer Ingenuity

Monday, July 19, 2010, 11:00-3:00 pm, The Beidler Family Farm, Randolph Ctr, VT
Unwilling to rest on past successes,Brent and Regina Beidler continually seek innovative ways to address common farming challenges such as limited growing seasons, production of a single commodity, nutrient management and pasture compaction. This field day will highlight some of the farm activities to manage these challenges, including grazing season extension through the use of Japanese millet and brassicas, pasture compost application, growing small grains such as spelt and oats for sale and bedding, and use of a Keyline plow. We’ll also have demonstrations of spelt hulling and a newly-completed solar tractor. After lunch, the group will visit several experiments hosted at VTC including UVM organic corn and pasture species trials, and a UVM graduate student experiment undersowing spring wheat with red clover to address Fusarium head blight.
COST: $10 to attend. Lunch provided by the NOFA pizzamobile. Please register by July 9.
DIRECTIONS: The Beidler Family Farm is located off I-89 Exit 4, travel east 1/2 mile toward
the entrance to VT Technical College. Take a right at the VTC entrance, and then a left onto South Randolph Road, just before VTC’s Red Schoolhouse. The farm is 1 mile on the left, after the VTC orchards. 823 South Randolph Road, Randolph Center, VT. (802) 728-5601.
QUESTIONS? Jenn Colby, (802) 656-0858, www.uvm.edu/pasture

Sponsored by:
The Pasture Program at the UVM Center for Sustainable Agriculture, UVM Extension NW Crops & Soils team, Northeast Organic Farming Association of VT, VT Technical College, and the UVM Plant & Soil Science Department

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