Vegetable and Cheese Apprenticeships in New Hampshire

Temple-Wilton Community Farm is seeking a vegetable and/or cheese apprentice for the months of September and October, 2018. There is space for two candidates but it is possible the right person could split time between both operations if so interested. Besides the many hours dedicated to training, you will be provided with a bedroom in a beautiful apartment with other farm workers, access to all foods produced by the farm, WiFi, and a stipend of $500/ month.

About the farm:

The Temple-Wilton Community Farm was formed during the winter of 1985/1986 and is the oldest continuously operating CSA in the United States. We produce a full range of vegetables for our CSA members, including many storage vegetables that take us through the winter and into the following spring. We also provide milk, yogurt, cheese, eggs and meat for our members and sell surplus to the public. In addition we buy in a number of other items which are also for sale to the public in our farm store. In 2016 we became a Member Owned Cooperative. See twcfarm.com for more information.

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Vegetable Apprenticeship

As the planting phase of our season has come to a close, work with vegetables will center around cultivating and harvesting a diversity of crops with special emphasis on harvesting our storage crops to last us through the winter– carrots, parsnips, beets, potatoes, endive, celeriac, turnips, radishes, rutabaga, etc. Other tasks will include regular setup of our farm store, clearing and laying the fields to rest in cover crops, making compost with crop residues, making and spraying biodynamic preparations, and planting garlic to be overwintered.

The rhythm of the work is determined entirely by the needs of the many different crops that we grow, so our schedules must be very flexible. In general, the work day will be from 7am to 12:30pm and 2pm until 5-6pm depending on what tasks need to be completed. Sundays are generally off but there are some exceptions, especially during the big harvest season when we all need to be fully available to meet the needs of the farm.

As a member of the vegetable crew you would be working with head gardener Jacob Holubeck and two other apprentices. Depending on how the season unfolds there may be opportunities to continue on as well. If you enjoy fall in New England and productive work outdoors, this may be the opportunity you have been waiting for!

If you are interested in applying for the work in the vegetable fields please contact Jacob Holubeck at jaholubeck@gmail.com, or call him at 603-831-1213.

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Cheese Apprenticeships

Abbot Hill Creamery offers a practical training in cheese making. What you learn will depend mostly on what you wish to learn and are capable of. There is also space to do your own projects, such as making or developing a new cheese.

Necessary Qualities for Cheese Apprenticeships:

• Loves cheese!

• Sincere interest in learning how to make and sell cheese

• Hard working

• Pays meticulous attention to detail and order

• Gives attention to cleanliness and takes joy in cleaning (70% of cheese making is washing things)

• Always tries to give their best

• Ability to work alone and take on responsibilities

Computer skills are welcome as well as a willingness to do some chores on the farm. A love for animals is much appreciated.

What you will learn:

How to make many different kinds of cheese including (but not limited to) Gouda, Alpine Style, Quark, Blue Cheese, Camembert, Parmesan, Mozzarella, and Feta

• How to make yoghurt

• Cave Management (washing, brining, flipping, and overall age management of cheese)

• Selling cheese

If you are interested in making cheese with our small and diverse creamery, please contact our friendly cheese maker Benjamin about our cheese apprenticeships at bjonas.meier@gmail.com