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Date Title
9/26 - 10/31/17

UVM Extension: Vermont Master Composter Course!

Registration now open for 2017 Online Vermont Master Composter Course! Are you interested in learning how to recycle your organic material back to the soil in a usable form? Would you like to volunteer in your local community to teach others about composting?

9/26/17 4:30pm - 6:00pm

Upper Valley Food Hub Meeting

Would a shared facility push the Upper Valley's food and farm businesses to the next level?


Yogurt, Fermentation and Baking

Experience Vermont’s Small, Family Operated Dairy Farms. Learn about the dairy culture, the economics of dairy and the science behind running a dairy operation. Stay on a working dairy in quaint Norwich, VT, Norwich Farm Creamery: https://www.facebook.com/Norwichfarmcreamery/. Spend a day at King Arthur Flour baking with yogurt, learning about fermentation and their baking facility: http://www.kingarthurflour.com/baking-school

9/27/17 3:00pm - 6:00pm

Farm Smarter Not Harder- Harvest Efficiency for Carrot & Beet Crops

Learn about the work that NOFA-VT is doing on cost of production for vegetable growers. While this workshop will focus on harvest efficiency of carrot and beet crops, we will also discuss step by step methods for determining cost of production for any crop, so growers can focus on their most lucrative crops and make improvements to increase profitability. We’ll tour Jericho Settlers Farm with consultant Richard Wiswall, taking a look at the equipment they use and how they maximize efficiency harvesting these root crops.

9/29 - 10/1/17

Draft Animal - Power Field Days

This three day educational event celebrates the use of draft animals: horses, ponies, oxen, and mules, in modern day farming and logging in New England and New York

10/1/17 10:00am - 12:00pm

Introduction to Making Hard Cider at Scott Farm Orchard

See how to make artisanal hard cider with Whetstone Ciderwork's Jason MacAuthur on the farm where the apples are grown!

10/1/17 10:00am - 11:00am

Guided Orchard Stroll at Scott Farm

Join Orchardist Zeke Goodband for a guided stroll through Scott Farm's heirloom apple orchard!

10/4/17 11:00am - 2:00pm

Fall Foliage Buy Local Market

With the success of the Summer Buy Local Markets, the Vermont Agency of Agriculture is pleased to introduce a second opportunity in Montpelier to experience the diversity, quality and freshness of the Capital City weekend farmers’ market on a weekday. Join us again to celebrate local foods and agricultural goods on the Statehouse Lawn, this time during peak fall foliage season!


Vermont Compost Operator Certification Training

Compost Technical Services is excited to announce it will be hosting the 2017 Vermont Compost Operator Certification Training, presented by the VT Agency of Natural Resources (ANR). Through this workshop, participants will receive a Compost Operator Certificate, which meets the requirements of ANR for small, medium and large compost facility site operators. Current or future compost site operators will be certified to manage composting facilities handling food scraps or mortalities in Vermont.

10/7/17 11:30am - 1:00pm

RAFFL's Everyday Chef Canning Workshop: Relish

Learn how to make this classic condiment using all local vegetables! Participants will sterilize jars, prep the vegetables and make the relish to can. Everyone will take home a jar, and one lucky person will win a door prize of the relish ingredients! $5 per adult/Seniors over 55 and kids 12 and under FREE

10/8/17 9:00am - 5:00pm

15th Annual Heirloom Apple Day at Scott Farm Orchard--Talks & Tastings with Orchardist Zeke Goodband

Celebrate heirloom apples at Scott Farm-- fresh, baked and squeezed!

10/8/17 10:00am - 3:00pm

15th Annual Pumpkin Festival at Cedar Circle Farm

Fall Family Fun on the Farm! Celebrate everything pumpkin-- from horse-drawn rides to the pumpkin patch, cider pressing, live music, storytelling, and kids crafts to lots of farm fresh food.

10/8/17 12:00pm - 2:00pm

Rally to Keep the Soil in Organic

Save the date to join fellow organic farmers, eaters, and movement leaders at the Intervale Center (180 Intervale Rd) in Burlington on Sunday, October 8th! Help us send a message to the National Organic Program (NOP) that hydroponics and products from animal confinement operations have no place in organic farming.

10/9 - 13, 17

Essential Principles of Cheesemaking

This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheese making, quality control practices, and useful considerations in starting a small-scale cheese making business

10/14 - 15, 17

Introduction to Hard Cider Making

Hard Cider is the fastest growing segment of the alcohol beverage industry, but it has a long and storied history in the U.S. and abroad. In this course, we will examine the tradition, science, and craft of hard cider making at The Woodchuck Cidery in Middlebury, Vermont.


Sensory Evaluation of Cheese

One of the main factors driving consumer choice is the sensory quality of the final product. This one-day training will provide you with the fundamental tools to control and define the sensory quality of cheese, offering basic sensory training to describe and record the sensory characteristics of your cheese, as well as resourceful information and quality control systems to prevent defects in cheese

10/14/17 3:00pm - 5:00pm

Reinventing the Wheel

Meet the authors Bronwen and Francis Percival, and discuss their newest book, Reinventing the Wheel.

10/15/17 12:00pm - 2:00pm

Rally to Keep the Soil in Organic

Save the date to join fellow organic farmers, eaters, and movement leaders on Sunday, October 15th on the green at Dartmouth College in Hanover, New Hampshire! Help us send a message to the National Organic Program (NOP) that hydroponics and products from animal confinement operations have no place in organic farming.

10/20/17 9:00am - 4:00pm

2017 Vermont Financing Working Landscapes Conference

This all-day conference will include a panel discussion with financial lenders as well as focusing on the question, “What does your business want to be when it grows up?” Afternoon breakout sessions will follow the structure of the business lifecycle (development, startup, growth, expansion, succession), providing attendees resources and programs at each level of the cycle.

10/21 - 11/21/17

Maple Installations

Update your sap-collecting system and maximize your sugar-bush production

10/21 - 22, 17

Localize It: What Resilience Looks Like

A two-day solutions focused convening at Vermont Law School for leaders and community members engaged in accelerating a localizing movement in our region. For details and registration, go to; https://www.localizeit2017.com

10/21/17 10:00am - 1:00pm

Heirloom Apple Pie Workshop at Scott Farm Orchard

Make an heirloom apple pie on the farm where the apples are grown!

10/21/17 10:00am - 4:00pm

Gardening In The Off Season

How Do You Successfully Garden in the Off Season?

10/23 - 27, 17

Meat Cutting: Butchering Basics

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration

10/25 - 27, 17

Maple Equipment Selection & Maintenance

What equipment is best for you and your maple operation? Are you upgrading? As the maple industry evolves and changes, there are numerous equipment decisions to make.

10/26 - 27, 17

7th Annual Farm to Plate Network Gathering

The Farm to Plate Annual Gathering is the one time each year when the entire Farm to Plate Network comes together to reflect on what has been accomplished and plan for the challenges that lie ahead implementing Vermont’s food system plan.

10/28/17 6:00pm - 8:30pm

10th Annual On-the-Farm Heirloom Apple Harvest Dinner at Scott Farm

Enjoy a 5-course dinner showcasing heirloom apples, heirloom cider, and local foods in the Apple Barn at Scott Farm!

11/1/17 8:30am - 4:30pm

Vermont Specialty Food Association Fall Meeting

Our featured Luncheon speaker will be Greg Lofts, Deputy Food Editor of Martha Stewart Living Magazine

11/2/17 2:00pm - 5:00pm

Engaging Farm Visitors: Tours, Camps & Animals

Join farmers and farm-based educators at a hands-on workshop.

11/6 - 8, 17

Maple System Operations

Maple operations are complex system to understand, maintain, trouble shoot and repair. This training focuses on boiling, reverse osmosis operation, filtration and packaging systems.

11/8 - 9, 17

Sausage and Smoking (Fall)

This training will cover the two primary methods of producing meat value-added products: sausage making and smoking.

11/11/17 10:00am - 1:00pm

Holiday Harvest Pie Workshop at Scott Farm Orchard

Learn to make a delicious holiday pie with heirloom apples, quince and pears on the farm where they are grown!

12/5 - 7, 17

Community Food Systems Conference

New Entry Sustainable Farming Project's Community Food Systems Conference will address common underlying themes between food security, social justice and sustainable agriculture including obstacles in urban and rural environments and fostering community empowerment to create and sustain resilient local food systems. This conference is possible thanks to funding from the Community Food Projects grant program of USDA's National Institute of Food and Agriculture.

12/6/17 10:00am - 1:00pm

Dairy Tours & Overnight Farm Stays

Learn about offering dairy tours and overnight farm stays!


Meat Cutting:Butchering Basics (winter)

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration.

2/20 - 21, 18

Integrated Pest Management Certificate

Do you face persistent challenges in your greenhouse with powdery mildew? Thrips? Aphids? Root pathogens? Are you interested in using biological control but unsure how to integrate materials into your existing routine? Are you already using biologicals but unsure how to measure their effectiveness?

5/14 - 19, 18

Craft Distilling as a Profession: The Vermont Experience

Vermont is one of the leaders in the nationwide boom in microdistilling. This training brings students into direct contact with a variety of processes involved in building, operating, and working in a distillery and the distilling industry.