Sustainable Agriculture

Butchering for Beginners

May 12, 2011 // 0 Comments

Vermont-native Cole Ward casually wields a 10-inch scimitar as most people wield a butter knife, grazing through meat as if it were a melting slab of butter. His passion for butchering is not only remarkable to watch, it is contagious and as such, Ward is helping to reignite this dying culinary art... [...]

Ramps: Wild Leeks of the Woods, Harvesting

May 11, 2011 // 1 Comment

Many specialty food stores are selling them for over $10 per pound! They are wonderful tasting and easy to harvest. When they are young you can eat the leaves as well as the shoots (just like a scallion). [...]

Farm Workshop on Pasture Evaluation, Connecticut

May 5, 2011 // 0 Comments

Join UConn's Dairy and Livestock Extension Educator Rich Meinert and NRCS's District Conservationist James Hyde for a learning walk through the farm's fields to evaluate them for their hay potential and hear suggested management strategies for improved quality and production. [...]
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