Join us in celebration of local organic farming,
landscaping and sustainable lifestyles!
8:30 - 9:30 Registration, Coffee Hour,
Organic Marketplace & Networking
9:30 - 10:45 Workshop 1
11:00 - 12:30 Keynote
12:30 - 2:00 POTLUCK LUNCH
1:45 - 3:00 Workshop II
3:15 -4:30 Workshop III
Real Cows in a Parallel Universe
Shannon Hayes, Ph.D. of Sap Bush Hollow Farm is the host of grassfedcooking.com; author of "The Farmer and The Grill", "The Grass-fed Gourmet", "Radical Homemakers: Reclaiming Domesticity from a Consumer Culture" and a working third generation family farmer.
Online registration is now closed.
You can still preregister by calling the office at 203-888-5146.
Walk-ins are also welcome. To save time at registration, please print and fill out this printer-friendly form.
NOFA Members $50
Volunteer for 2 hours and receive $10 off the registration price!
Children 12 and under free.
A printer-friendly pregistration form is available here.
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KEY: F-Farmers; G-Gardeners; C-Consumers
The keys are for suggested content; all are welcome to attend any sesson.
WORKSHOP I 9:30 - 10:45
Raising Dairy Goats and Making Cheese - Paul Trubey (F, G)
Making Mead and Wines from Non-Grapes at Home - John J. Kriz (F, G, C)
Beekeeping Basics - C. Marina Marchese (F, G, C)
Worm Composting Simplified - Nicholas Mancini (G , C)
Building High Tunnels - Selection, Construction & Operation - John Bartok (F)
Winter Farming with Seeds - For Ultimate Nutrition - Robert Burns (F, G, C)
Cohousing – A More Sustainable Way of Life - Kim Stoner & Marie Pulito (C)
Small Acre Wheat Growing - Andrew D’Appollonio (F)
*Ecological Farming and Gardening at the Water’s Edge - Keith Zaltzberg (F, G)
Cultivating Connections: Engaging Youth into the Food System - Jessica Cartagena (Farm-Based Educators)
Getting On the Land: A Panel Discussion - Erica Fearn, Ben Bowell, Jiff Martin, John Weedon (F)
WORKSHOP II 1:45 - 3:00
Canning - Wyatt Whiteman (G, C)
The 10 Least Wanted: Vegetable Pests and What to Do About Them - Robert J. Durgy (F, G)
Million Dollar Marketing on a Shoestring Budget - Winter Caplanson (F)
How We Grow Garlic at Wayne's Organic Garden - Wayne Hansen (F, G)
Farming for the Bottom Line - Dina Brewster & Deepika Saksena (F)
Winter Vegetable Gardening - Bryan O'Hara (F, G)
*Growing Nuts in Connecticut - Dr. Sandra Anagnostakis (F, G)
Neighboring Food Co-ops: Toward a Healthy, Just & Sustainable Food System - Erbin Crowell (F, G, C)
Clean Energy - It’s Local and Organic - Bob Wall & Dan Britton (C)
The Biodiverse Gardener: A Conversation Exploring Diversity , Veganism and Growing Your Own Food - Carl A. Salsedo (G, C)
Reduced Tillage for Increased Soil Tilth - Tom Morris (F, G)
Genetically Modified Organisms (GMOs) - James Roby (C)
Farm Based Educators Meeting
Tender, Delicious Grassfed Beef - Shannon Hayes (F, C)
WORKSHOP III 3:15 - 4:30
Quick Pickles: Make ‘em today, eat ‘em tomorrow! - Jane Maher (G, C)
Deer Fencing for Large and Small Farms - Robert J. Durgy (F, G)
Making Natural Soaps - Winter Caplanson (G, C)
My First Year Using a Heated Greenhouse - Wayne Hansen (F)
Producing Local Natural Meat for Consumers: a Tri-State SARE Professional Development Program - Michael Keilty (F)
*Maintaining Soil Health on Organic Farms and Garden - Bryan O'Hara & Paul Bucciaglia (F, G)
Growing Winter Greens in a Cold Greenhouse and Frames - Alan Gorkin (F, G)
“Good Food- The Best Medicine” - Leigh H. White (C)
Organic Agriculture and Earth’s Life Support Systems - Bill Duesing (F, G, C)
Greenhorns Documentary Screening – D205, (F)
Crop Tree Management in Farm Woodlots - Jeffrey Ward (F)
Conservation Practices on Small Farms - Joyce Purcell (F)
Cultivating the Campus—Raising Crops and Consciousness - Daniel MacPhee (Farm-Based Educators)
*These workshops are each worth 1 hour Continuing Education Credit for NOFA Accredited Organic Land Care Professionals
We are also hosting a meeting of the Connecticut Network of Farm-Based Educators. This gathering will be facilitated by volunteers from CT NOFA, Urban Oaks Farm in New Britain, and the Farm-Based Education Association and will be another step in developing a Connecticut Network of Farm-Based Educators. All involved or interested are to meet at 1:15 -2pm, (at the end of lunch) to exchange information, interests, and ideas.
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Family Play Area – Room T-201
8:30 - 10:00 registration - children's room open! Face painting and temporary tattoos! Mostly self-directed drawing and reading! We provide pillows, books, and comfy places for kids to just shlump down and read!
10:00 - 10:45 +/-: Story time/sing along #1! This will feature some combination of Deborah, Sue, Evelyn, and Kaarina plus student volunteers! With some musical instruments for kids (percussion).
11:00 - 11:30: ½ hr mini workshop: The Amazing World of Honeybees for Children by Marina Marchese.
11:00 - 12:30 announcements/annual meeting/keynote. Children's room open with a few student or faculty volunteers.
12:30 - 2 pm lunch - Children's Room open for self-guided hanging out.
1:15 - 2:00: Children's room and face painting and temporary tattoo parlor reopen!
2:00 - 2:45+/-: Story time/sing along #2! Some combination of Deborah, Sue, Evelyn, and Kaarina. With some musical instruments for kids (percussion).
3:00 - 3:30 workshop II -½ hr mini workshop: Vermicomposting and Children with Nick Mancini.
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VENDORS & EXHIBITORS
You again will be able browse and shop Local Vendors and exhibits focusing on food, gardening, farming, sustainable lifestyles.
Acres USA, Inc. - Austin, TX
Ag in the Classroom - Woodstock, CT
Agrilogic Consulting, LLC - College Station, TX
Bayberry Meadow Herbs - East Windsor, CT
Be Free Solar - New Haven, CT
Bethany Homecrafts - Bristol, CT
Boxed Goodes, LLC - Litchfield, CT
Common Good Market - Guilford, CT
Community Energy, Inc. - New Haven, CT
Compostwerks, LLC - Mount Kisco, NY
Connecticut Farmland Trust - Hartford, CT.
Connecticut Poultry Association, Inc. - Bolton, CT
CT State Grange - Glastonbury, CT
CT Women’s Agricultural Network (WAgN) - Hartford, CT
Equal Exchange - West Bridgewater, MA
Farm Credit East - Enfield, CT
Fiddleheads Foods Coop - New London, CT
Fractal Water - Southington, CT
Go Organic, LLC - Thompson, CT
Gold Star Honeybees - Bath, ME
Green Earth Agriculture, LLC - North Branford, CT
Harrington’s Organic Land Care - Bloomfield, CT
Healthy Cleaning Solutions - Ellington, CT
High Hill Orchard Company - Meriden, CT
High Mowing Seeds - Wolcott, VT
Johnny’s Selected Seeds - Winslow, ME
Joy Newton Designs - West Granby, CT
LindaBottles - Rumford, RI
Melzen Farm Supply - Glastonbury, CT
Natural Family Health, LLC - North Haven, CT
Natural Resources Conservation Service - Manchester, CT
Nature’s Best Organic Feed- Kreamer, PA
Natureworks Horticultural Services - Northford, CT
Neighboring Food Co-op Association - Shelburne Falls, MA
Northfordy Farm - Northford, CT
Progressive Asset Management - Wellesley, MA
Radiant Hen Publishing - Orleans, VT
Rainbow Kids - Wales, MA
Riverbank Farm - Roxbury, CT
Specialty Agricultural Products, LLC - Orange, CT
Sunlight Solar Energy - Milford, CT
Sweet Sage Bakery - Rockfall, CT
The Farm-Based Education Association - Concord, MA
The Greenhorns - Red Hook, NY
The Zeitgeist Movement - North Branford, CT
Three Sisters Farms - Essex, CT
United Action Connecticut (UACT)/The HealthCare4Every1 Campaign - Plainville, CT
USDA NASS - Concord, NH
USDA-Natural Resources Conservation Service - Tolland, CT
VisionWorks - Greenfield, MA
Vendors and exhibitors are also welcome to download this form for more information.
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Please bring a dish to share with everyone—it need not be local food
or even organic—do what you can.
Our impressive staff of kitchen volunteers will be
on hand to pull it all together for us and make sure hot dishes are hot
and salads are dressed.
Use the following guidelines and bring a dish based on the first letter of your last name. The dish should be able to feed at least eight very hungry people! Please, no soup!
A-L: Hot Main Course
M-P: Salad or Vegetable
Q-W: Fruit or Dessert
Here's a downloadable form to prelabel your dish. If you'd like to contribute the recipe, we plan to feature them in upcoming features and on the website. Thanks!
Please click HERE for further potluck safety instructions. Thank you!
Clearly label all dishes and utensils with your name so they can be easily found at the end of the day! To help us conserve, please bring your own place setting, napkin, and
utensils. Questions? Call 203-888-5146.
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Please, do your spring closet cleaning early. We'd love donations that could
be used in our raffle. Gently used treasures, duplicate garden tools, gift
baskets, gift certificates for your business (=great advertizing!). Call the office at 203-888-5146 or contact Blanca, the raffle coordinator, by email.
This project was supported by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant # 2010-49400-21847.