• 05Mar

    farm 2.0-001Harvest Coordinator Job at Allandale Farm (259 Allandale Road, Brookline, Massachusetts, 02467

    Allandale Farm is looking for a hardworking, friendly, knowledgeable individual to manage and assist in the harvest, post-harvest handling, and delivery of our produce to our growing wholesale program. We routinely delivery to nearly 30 chefs and grocers in the Boston, Cambridge, and Somerville. This is an excellent opportunity to meet local chefs and gain experience working with all aspects of diversified wholesale vegetable production. www.allandalefarm.com

    Schedule:

    This is a seasonal position beginning in early April and extending through late October. The Assistant Harvest Manager works 35-45 hours per week, with the option of Mondays, Wednesdays, and/or Saturdays off. Sundays are half days (7AM-12:30PM). Read more »




  • 04Mar

    National Farmers Union’s (NFU’s) Beginning Farmer Institute is a risk management, business, financial and leadership development program for Beginning Farmers. All beginning farmers are welcome to apply regardless of production technique or geographic region. This program does not offer technical agricultural instruction, but instead focuses on other key skills in agriculture, particularly in the areas of risk management. Participants will attend weekend sessions that focus on various topics such as writing a business plan, agricultural accounting, direct-marketing, public speaking etc. These sessions will also feature experiential learning through field trips and interaction with other beginning farmers and ranchers.

    The program takes place over 3 sessions throughout the US. The first session is in Washington, DC while the second and third rotate throughout the country. All costs of participating (airfare, meals, materials etc.) in the program are covered. Participants pay a $100 enrollment/registration fee upon acceptance into the program—this is the only fee associated with participation.

    This program is a wonderful opportunity to further develop the skills necessary to succeed and grow a farm business as well as meet other beginning farmers from around the country.

    For more information please visit: http://nfu.org/education/beginning-farmer-institute

    To apply please visit: http://nfu.org/images/2015BFIApplication.pdf

  • 04Mar
    Here are a few articles we thought you all might be interested in…
    ·      Freight Farms: How Boston Gets Local Greens, Even When Buried Snow (NPR) http://n.pr/1JDEuKA
    ·      This Initiative Could Help 60,000 Poor Farmers (Huffington Post) http://huff.to/1G71XBb
    ·      Alaska Farmer Turns Icy Patch Of Tundra Into A Breadbasket (NPR) http://n.pr/1AjMF41
    ·      Small Farmers Hold the Key to Seed Diversity: Researchers (Reuters) http://reut.rs/1CEoqPN
    ·      Everything You Wanted to Know About the Bee Die-Off (Truthout) http://bit.ly/1zjvWO6
    ·      Sap Story: Farming Eases Return Home for Vets (Takepart) http://bit.ly/1aIdABQ
    After their careers in the Marine Corps ended with a severe combat injury, Denise and Mark Beyers found a new life on the farm.
  • 03Mar

    Looking for 2015 Farm Interns? Try the Multinational Exchange for Sustainable Agriculture (MESA)!

    Are you thinking about who your interns or crew will be for the 2015 season? Still looking for that extra bit of inspiration – the right person that makes farm work all the more meaningful? MESA still has some highly qualified international farmers looking for places to train in the U.S. from Mid-April through (at least) Mid-October.

    Help build an international network of small farmers committed to sustainable farming by hosting a MESA Steward. Take a moment to review the roster (http://www.apps.mesaprogram.org/review_applicants/applicants.php) and you might find the fresh perspective you’re looking to add to your farm this season.

    If you’re not too familiar with MESA, or you want a refresher, check out our website for more information about MESA or for more specific information about hosting. This year we are offering host farmers and their entire team access to our new online agroecology curriculum as a perk for hosting one of our stewards. I look forward to working together towards our shared mission of expanding sustainable food systems and strengthening local communities. I hope to hear from you soon!.

    To speak with us please call our office: 888-834-7461 or email us at mesa@mesaprogram.org

  • 03Mar

    Garden GirlBecome a 2015 Farm and Garden Intern at Sunrise Ranch in Colorado

    Sunrise Ranch, a conscious event and conference center located west of Loveland, Colorado, is currently accepting applications for its Farm and Garden Internship. The 7-month program begins April 6, but interested candidates may submit applications at any time.

    The garden emphasizes sustainability, organic farming and permaculture, while the multi-species farm practices holistic management methods in animal husbandry, rotational grazing and livestock management. Interns will receive applicable training and experience while learning about green architecture, permaculture principles and water treatment.

    Sunrise Ranch features an established farm to table program, sending its own produce and animal products to the kitchen to help serve over 100 persons per meal. The menu is tailored to accommodate special diets including gluten-free, dairy-free and vegan.

    Interns enjoy a work-trade agreement that includes housing, internet, laundry, meals, and a $250 monthly stipend throughout the growing and harvest season. The 360-acre property provides easy access to hiking trails as well as Loveland, Fort Collins and Estes Park.

    For more information or to download an application, visit www.sunriseranch.org/farminternship or e-mail Internships@sunriseranch.org. Applicants must also submit a resume or CV and 2 reference letters (not from relatives).

  • 03Mar

    Vegetable GardenEatWell Natural Farm in LaPlata, Maryland hiring seasonal Farm Hand for 2015

    We are a small farm growing fruit, vegetables, herbs and flowers for four restaurants in Washington DC, a small CSA and one farmers’ market. We strive to work with nature and grow clean food in a sustainable manner without the use of chemical pesticides and fertilizers.

    General description:

    We are seeking someone who is interested in working and learning on a small-scale farm operation. This position will work directly with the Farm Manager on all aspects of vegetable, herb and flower production. These tasks will include, but are not limited to, planting, weeding, irrigation, greenhouse work, harvest, washing, packing and selling at a farmers’ market on Saturdays in LaPlata, MD.

    We are looking for someone who is flexible, eager, easy to work with, trustworthy, and responsible. Reliable transportation is a must. Previous farming or gardening experience is preferred, but not required.

    The work is physically challenging as we do the vast majority of our work by hand. Candidates should be able to lift 50 lbs, repeatedly. We will be working outside in all weather conditions. The hours will vary but will average 40 hours per week.

    The position begins early May and runs through the end of October. Read more »

  • 03Mar

    To get to the other sideFoggy River Farm in Healdsburg, California is hiring a “Full Diet” Farmer

    Job Description: Foggy River Farm is seeking a farmer to work with them 5-6 days per week, starting from March through November 2015, and hopefully continuing through the winter and beyond. (There is some flexibility for the starting date.) This position has room to grow and they hope to find someone interested in a longer-term relationship. The farmer will participate in all phases of the farm, including crop planning, seed starting, greenhouse management and transplanting, weeding and pest management, harvesting and marketing of produce. They are looking for a dedicated, hardworking, and outgoing individual who will be an integral part of their farm team, not only to work the fields but also to interact with customers at the farmers’ market and farm members at CSA pick-up.

    Work Experience / Skills Desired

    They are looking for an experienced farmer with a strong commitment to sustainable, community-based agriculture.  They appreciate a willingness to work hard and the ability to also have fun while doing it. Some prior experience with CSA farms is a big plus. Being handy with basic farmrepairs (irrigation, fences, gates, barns) or carpentry are pluses. They also value an openness to try new things, a focused and dedicated work ethic with attention to detail, an easygoing attitude, the flexibility to adjust to a fluid work environment, and–of course–an enthusiasm for plant and animal life! Read more »

  • 02Mar
    Categories: dairy Click to Comment

    There is nothing like a refreshingly cold glass of milk. Although it is easy enough to grab the milk out of the fridge and pour yourself some, the fact of the matter is that milk has to get put into the fridge somehow. Sure, you can go to the grocery store and grab a jug, but for the beginning farmer the best place to get it is direct from the source, that being a milk cow or goat.

    Photo: Flagsca.com

    Photo: Flagsca.com

    One of the issues you do have to consider when providing milk for your family is whether or not you wish to pasteurize that milk. For some, raw milk is the way to go, whereas for others pasteurization is preferred. There are arguments for and against both raw and pasteurized milk, so it is important to weigh which is best for you before deciding. It must be considered, too, that raw milk sales are illegal in some states, should sales be part of your plan. In the meantime, however, one must remember that the milk as it comes from the cow is raw and needs to be handled properly. Here’s how:

    1. Before you begin the milking process, clean off the cow’s udder. There are a lot of ways to do this but a thorough wipe down with a rag and hot water is typically sufficient to remove mud and other debris without being abrasive to the udder or offensive to the cow. With this task completed, grab each teat and pull a few times, disposing of the milk that is expressed in order to remove any bacteria that may be lingering at the end of the teat.

    2. When you begin the milking process, do so with a stainless steel bucket. In addition to breaking easily when kicked by a cow, plastic buckets are porous and can harbor bacteria and odor. Having a lid is also useful when it comes to keeping milk in the container should it be jostled by an ornery cow. Additionally, lids help keep unwanted debris from wafting into milk which in turn makes straining milk an easier job.

    Photo: Adrants.com

    Photo: Adrants.com

    3. Upon departing the cow, milk should be quickly placed in the refrigerator and cooled to 40 degrees Fahrenheit. The sooner you get your milk cold, the less bacteria will grow. Of course, this is also an ideal time to pasteurize if you so desire. If you have several animals to milk, it is possible to save yourself trips to the house and extend your barn time by placing an ice pack at the bottom of your bucket.

    4. Once your milk is ready to be stored, it is best to place it in glass jars for refrigeration. Plastic is too difficult to clean for reuse and can harbor odors and bacteria. Keep milk jars near to the back of the fridge where they will be kept coldest and freshest until use; this will protect them from light and the warmth of an opening and closing refrigerator door.

    5. After your day’s milking is complete, be sure to clean and store all equipment properly. Hand washing with soap and hot water is adequate for this purpose as is a quick run through the dishwasher. When the washing is complete set items aside to dry as cloth drying can introduce bacteria as well as fuzz and other unwelcome fibers.

    Although there is convenience to be had in purchasing grocery store milk, it simply does not compare to milk that comes from your own personal stock. Knowing and being able to control what goes into your cows affects what comes out, making it possible to make cleaner, healthier choices for your family, not to mention having access to delicious farm fresh milk on a daily basis. All that is missing is the cookies!

  • 01Mar

    The Hudson Valley Farm Business Incubator is accepting applications for participation – deadline is June 30th, 2015.

    About the Incubator: The Farm Business Incubator is an initiative of Glynwood working to foster the success of new, sustainable farm businesses. The incubator is located on 323 acres of historic farmland owned by the Open Space Institute in New Paltz, NY.  The Farm Business Incubator accepts applications for livestock, value-added, or mixed/diverse enterprises.  Incubator participants are provided with access to land, housing, shared equipment and infrastructure, farm and business mentoring, technical classes and peer learning opportunities. After successfully completing the program, graduates may have the opportunity to transition to long-term land tenure accessed with the assistance of Glynwood and project partners such as OSI.

    How to Apply:  Glynwood is accepting proposals for participation through June 30th, 2015. Three incubator participants will be selected in the fall of 2015 to develop their businesses at the incubator for the 2016 season.  Requirements include a minimum of two years of agricultural experience, a demonstrated commitment to sustainable agriculture, a strong business proposal and a completed application form. To apply please visit: www.glynwood.org/incubator or contact Stacy Dedring, Farmer Training Program Manager, at sdedring@glynwood.org.

    Glynwood’s Hudson Valley Farm Business Incubator is supported by the Open Space Institute, the Doris Duke Charitable Foundation, the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture (USDA, Grant #2011-49400-30628) and individual philanthropists.

  • 28Feb

     Farm to Institution Summit | April 7-9, 2015 at UMass Amherst

    Are you working to increase the amount of local and regional food used by schools, colleges and health care facilities in the Northeast? You’re invited to the 2015 Farm to Institution Summit at UMass Amherst in Amherst, Massachusetts on April 7-9!

    This first year conference will feature 50+ sessions, inspiring speakers, local tours, good food, live music, an exhibitor fair and more. Please join us – along with hundreds of other farm to institution advocates – for three exciting days of programming.
    The Farm to Institution Summit is hosted by Farm to Institution New England in partnership with the National Farm to School NetworkHealth Care Without Harm and Farm to Institution New York State, and generously funded by the USDA, John Merck Fund and Henry P. Kendall Foundation along with other sponsors.
    Register by March 10th to save $20 per day. Early bird registration costs $75 for one day, $140 for two days or $200 for three days. We’re excited to offer a special rate of only $40 per day for farmers, students and AmeriCorps service members. Full scholarships are also available.
    There’s still time to sign up for the exhibitor fair to promote your mission, service or products: www.farmtoinstitution.org/summit#exhibitor-fair
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