Applications for the Northeast Farmers Fund are now live! Click here for information.
How does milk from our organic dairy herd go from the farm to becoming Stonyfield yogurt? It all starts with twice-daily milkings! Follow along as our apprentices head to the barn for early morning milking and farm chores, all to get the dairy products you know and love onto grocery store shelves.
Sometimes being “green” can mean a big lifestyle change or seem unfeasible. Putting solar panels on your home’s roof, for instance, may be a stretch. But others are as easy as making a simple choice when you buy your food.
What do you get when you put a farmer and a couple of farmers-in-training in a vegetable field for the summer? Thousands of pounds of fresh produce, that’s what! While peak growing season has come to a close, our venture into value-added products has extended the shelf life of some seasonal favorites like strawberries and raspberries.
Have you picked out your Halloween costume yet? Stand out in a sea of trick-or-treating unicorns, pirates, and witches — we’ll show you how to dress up as farmer!
Every morning, the dairy herd reports for duty and lines up for milking. Then it’s out to the pasture for grazing before one more milking in the evening. And these ladies are on their A-game; production, nutritional components, and milk quality are looking great.
Meet our farmer Haden to learn about the joy of having your own chickens and get excited for his upcoming workshop Backyard Chicken Basics on Saturday, October 13th.
By Tom Prohl, Fruit & Vegetable Production Manager While fall is synonymous with root vegetables, soups, and roasts, one product you’ll see in the Farm Store at this time of the year is the tried and true garlic bulb. Check out…
There are so many ways to engage on your visit to Wolfe’s Neck Center, from camping, to events, programs and more. Our new Farm Discovery Gardens will take all of the ingredients you know and love about this place and turn it into something magical: a space to connect all of these experiences together.
Harraseeket Inn Head Chef Troy Mains is at the forefront of wowing his diners with unique twists on their favorite classics. Just named 2018 Maine Chef of the Year by the Maine Restaurant Association, Mains uses his honed skills and range of career-developing experiences to confidently produce quality food in his restaurants.
One group that has been spending time in the production plot this summer is LearningWorks. The Portland-based organization offers innovative programs for teens and young adults to realize their potential through educational offerings.