7052 Main Rd
In July, storage crops are just beginning to show signs and effects of disease, environmental stresses, and fertility issues that can affect subsequent yield. Join farmer Justin Rich and UVM Extension’s Vern Grubinger on a tour of Burnt Rock Farm’s organic onions, garlic, potatoes, and sweet potatoes to assess how 2014 is progressing, and to discuss management strategies for the remainder of the season.
Please wear seasonally appropriate footwear for walking on farm roads.
About the presenters:
Justin Rich owns and operates Burnt Rock Farm. He wishes it didn't rain quite so much in the Huntington River Valley.
Vern Grubinger is Extension Professor and vegetable and berry specialist at the University of Vermont. He also serves as coordinator of USDA's Northeast Sustainable Agriculture Research and Education program (SARE) and the Vermont Vegetable & Berry Growers Association, and he provides leadership to the eXtension Farm Energy community of practice.
About the Farm: Burnt Rock Farm is a certified organic operation that focuses on regional wholesale distribution of a handful of winter storage crops (sweet potatoes, winter squash, potatoes, onions, garlic, and beets). Select summer high tunnel crops and spinach are also grown. More than 90 percent of crops are sold via regional direct wholesale to stores, multi-farm CSAs and subscription services, and local farmstands.
Directions: From Richmond: 11.5 miles south of the Rte 2/Bridge St. intersection in Richmond.
From South Starksboro: 4 miles north of Rte 17/Gore Rd. intersection.
From Hinesburg: 9 miles southeast of Rte 116/Hollow Rd. intersection in Hinesburg (take a right at end of Hollow Rd, go 4 miles).
House and barns have red roofs; three greenhouses visible from road.
Parking: Please park on the terrace below the old barn.
Carpooling: If you'd like to carpool, we recommend using Ridebuzz.org.
Wheelchair Accessible? Yes, if you have an off-road wheelchair. The property utilizes moderately well maintained, yet hilly, farm roads.
COST: $10 NOFA & VVBGA members, $20 non-members