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Date Title
9/13/18 6:00pm - 11/9/18 7:00pm

Vermont Master Composter Course

Anyone with a garden, lawn, trees or house plants has a use for compost! Composting is about recycling organic material back to the soil in a usable form. It’s also about reawakening our awareness of the value of healthy soil in the food web. Composting is practical, convenient and inexpensive.


Management Intensive Grazing for the Diversified Farm

Turning solar power into a landscape of abundance; Regenerative Agriculture at its Best!

9/30/18 10:00am - 12:00pm

Introduction to Making Hard Cider at Scott Farm Orchard

Join Jason MacAurthur to learn the basics of hard cider making to make your own delicious elixir at home!

9/30/18 12:00pm - 4:00pm

Vital Signs: Tracking Soil Health

Restoration of soil health positively impacts water quality, improve nutrient density of foods, and can mitigate climate change; sequestering carbon and restoring land water cycles that can cool the planet. Learn about the soil health principles and simple ways to implement them in the backyard and beyond. We'll review an assortment of accessible tools that allow you to accurately track changes in your soil health and whole-systems landscape function.

10/2/18 9:00am - 4:00pm

2018 3SquaresVT Statewide Outreach & Policy Conference

WHY: 3SquaresVT, the largest federal nutrition program, provides benefits to an average of 74,000 Vermonters each month. This conference will offer an opportunity to gain a deeper knowledge of 3SquaresVT, enhance outreach skills, learn about recent and upcoming policy changes, network with colleagues from your region, and participate in focused discussions with seasoned advocates.​ WHAT: Taking place from 9 a.m. to 4 p.m. at Vermont Law School in South Royalton, the conference will offer various trainings, skills, and outreach strategies for new and seasoned advocates alike. DCF staff will also provide a policy update and facilitate a Q&A session to conclude the day. Stay tuned for the full agenda coming soon. Morning refreshments and lunch will be provided. WHO: You! A broad range of organizations and people are invited to attend including those from community action agencies, agencies on aging, food shelves, community meal sites, schools, health clinics and hospitals, senior centers, shelters, veterans organizations, housing authorities, child care centers and more. Whether you do direct application assistance or just interact with low-income Vermonters, this conference is for you! Register here: https://www.eventbrite.com/e/2018-3squaresvt-statewide-outreach-and-policy-conference-registration-48538454825

10/3 - 5, 18

Artisanal Cheesemaking Making: The Vermont Experience

This comprehensive 3-days cheesemaking course provides participants with the fundamental knowledge and skills to unveil the art and sciences of artisanal cheesemaking, all in the heart of beautiful Vermont.

10/3/18 6:00pm - 9:00pm

Collaborative Dinner with Chef Evan Mallet & Inn Executive Chef Jim McCarthy

Join us for a collaborative dinner between Inn Executive Chef Jim McCarthy and Evan Mallett, Executive Chef/Owner Black Trumpet Bistro in Portsmouth, NH.


Sensory Evaluation of Cheese

This intensive one-day workshop provides the technical tools to understand and define the sensory quality of cheese, offering comprehensive and practical information extremely useful for a while range of cheese and food professionals.

10/6/18 11:30am - 2:00pm

Brewster Uplands Fall Harvest Celebration

Celebrate Fall At Brewster Uplands

10/7/18 10:00am - 4:00pm

16th Annual Heirloom Apple Day at Scott Farm Orchard

Celebrate heirloom apples--fresh baked and squeezed! Apple lore and tastings with Orchardist Zeke Goodband, hard cider tastings, live music, kid's activities, tours, PYO, and food vendors.

10/7/18 10:00am - 3:00pm

16th Annual Pumpkin Festival at Cedar Circle Farm

Tis the season for pumpkin carving, cider sipping, leaf peeping and festive fall fun on the farm! Celebrate the fall harvest and pumpkins with on-farm entertainment for all ages- horse drawn wagon rides, live music, storytelling, pumpkin picking, local food and more!

10/7/18 12:30pm - 4:30pm

The Family Cow

On the road to self sufficiency and an endless supply of delicious milk

10/13 - 14, 18

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.


UVM Extension Master Gardener State Conference

A nationally acclaimed Hudson Valley organic gardener, author and blogger has been tapped as the keynote speaker for the annual University of Vermont (UVM) Extension Master Gardener Conference, Oct. 1. Margaret Roach's presentation, "Nonstop Plants: A Garden for 365 Days," will explore garden design and plants for year-round gardens that engage all the senses not just sight. She also will provide tips for planning a garden that will attract birds and wildlife at the statewide conference to be held at the Fourth Corner Foundation in Windham. Roach, a former editorial director for Martha Stewart Living Omnimedia, shares her gardening expertise through her books and website, A Way to Garden.

10/19/18 8:00am - 4:30pm

Vermont Compost Operator Certification Training

Registration is now open! 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 animal mortalities in Vermont.

10/20/18 12:00pm - 4:00pm

2nd Annual Kingston Black Cider Festival at Scott Farm Orchard

In honor of the Kingston Black, the "One Apple to Rule them All", Scott Farm and Eden Specialty Ciders host a hard cider tasting featuring five cider makers from four states.

10/21/18 10:00am - 1:00pm

Heirloom Apple Pie Making Class at Scott Farm Orchard

Tackle "pie dough anxiety" and learn to make an heirloom apple pie where the fruit is grown!

10/22 - 26, 18

Essential Principles of Cheese Making

This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. With the special collaboration of Linda Dimmick owner and cheesemaker of Neighborly Farms.

10/27/18 6:00pm - 8:00pm

11th Annual On-the-Farm Apple Harvest Dinner at Scott Farm

An apple lover's delight, this popular 5-course harvest dinner, held in the farm's Apple Barn, is co-hosted by Scott Farm and the Vermont Fresh Network.

11/1 - 2, 18

8th 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.

11/3/18 10:00am - 1:00pm

Holiday Harvest Pie Class at Scott Farm Orchard

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

11/5 - 9, 18

Meat Cutting: Butchering Basics

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts.

11/7/18 8:30am - 2:00pm

ACORN's Producer, Buyer, Distributor Forum

SAVE THE DATE, Nov 7th: ACORN Forum for Producers, Buyers, Distributors & Food Hubs! Farmers, value-added food producers, buyers, distributors and advocates for business growth attend this unique event. Peer to peer learning and sharing makes this unlike any gathering you may attend. Perfect for farmers seeking new outlets, buyers looking to meet demand, distributors helping companies find new market opportunities.

11/8/18 8:30am - 4:00pm

Growing the Working Landscape

Save the Date! Growing the Working Landscape is coming to St. Albans on November 8, 2018

11/13 - 14, 18

Sausage and Smoking

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

1/21 - 25, 19

Meat Cutting: Butchering Basics

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration. Participants will learn how to break down beef, pork, chicken, and lamb into primals, subprimals, and case-ready cuts.