High Mowing Organic Seeds is hosting an intensive organic seed and breeding field school on August 9th. Space is limited, so if you are interested in attending or simply want more details check out their calendar.
Wednesday (Aug 1)
Small Equipment for Vegetable Growers
Join Johnny’s Selected Seeds tools manager and representatives for a tool demonstration for gardeners and commercial growers. See weeding, seeding, transplanting, cultivating and harvesting tools in action, try the tools yourself, troubleshoot with tool experts, and learn how to set up a small high tunnel! After the workshop, RAFFL will host a potluck mixer, so bring a dish if you’d like to stay and celebrate the season.
4-6pm. Alchemy Gardens. 1030 Boardman Hill Rd. West Rutland. $5-$10 donation suggested. More information here.
Deerfield Valley Blueberry Festival
B is the letter of the day … for the entire week. Wilmington, Whitingham and Dover have blueberry celebrations for those with a hankering for the fruit.
Runs until August 5. 9am–9pm. Multiple venues in the Mount Snow area. More information here.
Thursday (Aug 2)
Summervale
Farm and food lovers come together over good music, good food, and good Zero Gravity brews.
5:30–8pm. Intervale Center. Burlington. Free; cost of food and drink.
Fundraising Dinner
Support Vermont’s triathlon team-in-training to benefit the Leukemia & Lymphoma Society by eating some roadhouse chow. 10% of the proceeds to be donated.
4–9pm. Texas Roadhouse. Williston. Cost of food and drink.
Homemade Ginger Ale & Fruit Sodas
Folk Foods’ Jason Frishman shows attendees how to flavor your own sodas.
6–7:30pm. Sustainability Academy, Lawrence Barnes School. Burlington. $5-10. Please preregister here.
Nutrients for Maintaining Mental Stamina & Focus
Clinical herbalist and nutritionist Suzanna Bliss talks about how to use food to help you in body and mind.
5:30–7pm. City Market. Burlington. Free. Please preregister here.
Gov. Shumlin and Sec. of Agriculture Ross to visit Waterbury Farmers Market
In celebration of National Farmers’ Market Week, Governor Peter Shumlin and Secretary of Agriculture Chuck Ross plan to visit the market and help a vendor sell an item or two.
3-4:30pm. Waterbury Farmers’ Market. Waterbury. Free. Email Michelle Boucher at info@WaterburyFarmersMarket.com with questions.
Understanding Acidified Foods Regulations
This workshop will clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
6:30pm. Vermont Food Venture Center. Hardwick. $5. Please preregister by calling (802) 472-5362.
Friday (Aug 3)
Friday Night Live
Beer, live music, delicious food, and kid friendly fun are the name of the game at this outdoor fest that takes over Center Street for the evening.
6–10pm. Center Street. Rutland. Free.
Burger Night
We have no beef with this burger night. Between the delicious locally sourced food and the live music by Folk by Association, this is an evening that can’t be beat.
4:30–7:30pm. Bread & Butter Farm. Shelburne. Free; cost of food.
Foodways Fridays
Historic recipes get a revival as folks learn how heirloom garden veggies become seasonal dishes in the farmhouse kitchen.
10am–5pm. Billings Farm & Museum. Woodstock. Regular admission, $3-12; free for kids under 3.
Friday Night Cookout
The Adamant Co-op grills up sausages, Portobello mushrooms, and more. Local cooks provide the greens and sweets.
5:30–7pm. Adamant Co-op. Adamant. $8-10.
Monthly Wine Dinner
Chef Dennis Vieira lays a spread of local eats to complement some really fine wines.
6pm. Red Clover Inn & Restaurant. Killington. $75 plus tax and tip. Please preregister here.
UVM Extension 4-H youth Farm Safety Camp
This hands-on overnight safety camp is for 12-15 year olds who work on, live on, and/or visit farms. Workshops at the August camp will include Farm First Aid, Farm Fire Prevention, Tractor and Machinery Safety, Livestock Safety, and Safety in the Woodlot. It’s a jam-packed 24-hours of interactive skill development and attitiude analysis.
Aug 3rd at 3:30pm – Aug 4 at 4:30pm. Vermont Technical College. Randolph Center. $25. Please preregister by contacting Kristen Mullins at kristen.mullins@uvm.edu or (802) 656-2034.
Growing Bountiful Blueberries
Learn from farmer Helen Whybrow about establishing the home garden version of an organic blueberry orchard.
4-6pm. Knoll Farm. 700 Bragg Hill Rd. Waitsfield. $15. Please preregister by contacting Molly Bagnato at molly@wholecommunities.org or (802) 496-5690.
Saturday (Aug 4)
Chicken & Egg Day
Learn about chickens while playing with cute baby chicks — sounds like a good afternoon of family friendly fun with kids crafts too.
10am–5pm. Billings Farm & Museum. Woodstock. Regular admission, $3-12; free for kids under 3.
Burke Mountain Bike ’n’ Brew
While drinking and riding is not a good idea, watching some awesome riding tricks and drinking tasty microbrews definitely is. The Starline Rhythm Boys provide live tunes.
4pm. Burke Mountain Ski Resort. East Burke. $20 brew-fest admission includes souvenir glass and six samples; $5 general admission; bike in to save $5. More information here.
Midd Summer Festival
Festival attendees celebrate Vermont beer, wine and cheese by — what else? — consuming it! The Grift, Snake Mountain Bluegrass and Chamberlin will perform, and the whole event benefits the Vermont Foodbank, the Addison County Firefighters Association and the Better Middlebury Partnership.
3–7pm. The Marbleworks. Middlebury. $20-25; $5 for designated drivers and people under 21; free for children under 6. Purchase tickets here.
Hops in the Hills Brew Festival & Vermont Chicken Wing Championship
Local restaurants compete to see who will be the next Okemo Valley Chicken Wing Champion. Delicious regional microbrews, including those from Otter Creek Brewery, Saranac, and Brooklyn Brewery, complete the evening.
1–6pm. Okemo Mountain Resort. Ludlow. $20. More information here.
Third Annual Northeast USA Rice Conference
This conference will focus on rice cuisine, culture, and history in the morning and general rice agriculture topics in the afternoon. Speakers include Naomi Duguid and Anna McClung to name a few. Lunch will highlight the importance of rice as a staple food for many cultures and will include short presentations by local chefs about the rice dishes they have prepared.
9am-4pm. Akaogi Farm. 27 Earthbridge Road. Westminster West. $50/person, $60/couple, $40/student. Same location rain or shine. Please preregister and find more information here.
Sunday (Aug 5)
Plant Dyes & Bee Hives
Workshop attendees learn about natural dye the Garden of Seven Gables and home-based honey production at Weeping Pines Farm & Apiaries.
8:30am–5pm. City Market. Burlington. $10; nonmembers will be placed on a waiting list; transportation provided. Please preregister here.
Festival Community Picnic
As part of the Vermont Festival of the Arts, live music and fireworks are provided for picnickers.
6–10pm. Lareau Farm Inn. Waitsfield. Free; cash bar.
Chicken Barbecue
This fundraising BBQ supports the Lincoln Volunteer Fire Company.
11:30am. Lincoln Volunteer Fire Department. Lincoln. $7-10.
Community Breakfast
Well, neighbors eat a tasty breakfast together in the AM.
9–11am. VFW Post. Essex Junction. $3-6.
Vermont Fresh Network Annual Forum
Farm to table is the name of the plate at this fundraising dinner.
5–8pm. Coach Barn. Shelburne Farms. Shelburne. $50-75. Purchase tickets here.
Monday (Aug 6)
Burger Night
We have no beef with this burger night. Between the delicious locally sourced food and the live music by the Chris Dorman Ensemble, this is an evening that can’t be beat.
4:30–7:30pm. Bread & Butter Farm. Shelburne. Free; cost of food.
Top Chef of the Champlain Valley
Amuse’s Shawn Calley, Bluebird Tavern’s Michael Clauss and the Bearded Frog’s Andrea Cousineau compete in a Top Chef throwdown. Attendees get to dine on fancy appetizers as well as sample local beverages. Event benefits the Champlain Valley Agency on Aging’s Meals on Wheels and Case Management Programs.
6–8pm. Davis Center, UVM. Burlington. $40. Purchase tickets here.
Organic Greenhouse Tomato Production & Vermont Organic Farms Social
Join Jon Satz as he explains his strategies for managing roughly 8,000 sq. ft. of greenhouse space dedicated to the production of certified organic tomatoes. The Vermont Organic Farmers social to follow will feature products from Wood’s Market Garden. Participate in tasting organic products and provide input on VOF’s marketing campaign.
3-6pm. Wood’s Market Garden. 93 Wood Lane. Brandon. $10 for NOFA-VT members; $20 non-members. Please preregister by calling (802) 434-4122 or going here.
Tuesday (Aug 7)
Cheese Tasting
Former Boston cheesemonger and abiding cheese enthusiast Leslie Polubinski leads this tasting of local and international cheeses. They’ll be paired with a variety of spreads. Don’t forget to BYOBeverage.
7–8:30pm. Old Town Hall. Brookfield. Free. Please preregister by emailing Shelby atgirard745@yahoo.com.
Cooking With Kimchi
Kimchi afficionado Michelle Guenard guides the class as students incorporate kimchi into a variety of recipes. Kimchi and fried rice? Totally doable after this.
6–7:30pm. Sustainability Academy, Lawrence Barnes School. Burlington. $5-10. Please preregister here.
Wednesday (Aug 
Sun to Cheese Tours
Attendees get the inside scoop on diary farming and cheese making with a demonstration of farmhouse cheddar production.
2–4pm. Shelburne Farms in Shelburne. $15 includes a block of cheese. Please preregister by calling (802)985-8686.
Organic Sweet Corn Production and NOFAvore Social
In this workshop, Andrew will focus on seeding techniques, discuss his homemade plate seeder, and explain why he uses transplants to get his corn started and the best ways to manage that process. The NOFAvore social to follow will feature products from Clear Brook Farm. Come and share a feast and provide input on NOFA-VT’s strategic plan.
6–7pm. Clear Brook Farm. Shaftsbury. $10 for NOFA-VT members; $20 non-members. Please preregister by calling (802) 434-4122.
Introduction to HACCP
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides hands-on experience in developing a HACCP plan, which is required for state or USDA inspection of meat and poultry products.
9am-12pm. Department of Health Conference Room. Burlington. Please preregister by emailing Londa Vanderwal Nwadike at londa.nwadike@uvm.edu.
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