We offer two half-day sessions on Thursday. You may register for one or both session slots. You will need to select which you will attend when you register.
The registration desk will open and a continental breakfast and beverages will be available at 7am. Lunch is not included in the registration – you may purchase the conference lunch, pack your own, or take advantage of one of the two on-site restaurants.
9am to 12:30pm
Raising Pastured Turkeys for the Holiday Table
Craig Haney, Carversville Farm Foundation
From day-old poults to the the holiday table, Craig Haney will cover the details of husbanding pastured turkeys, giving particular attention to the turkey’s origins, selection of breeds, hybrids vs heritage breeds, economic parameters, brooding, infrastructure, nutritional needs, pasture management, health and common diseases, as well as the special considerations to take into account to process and distribute delicious turkeys for the holidays.
Commercial Production of Certified Organic Apples
Jim Travis, Travis Organics & Tim Clymer, Threefold Farm
Growing organic apples is challenging but very attainable with careful planning and management. This session will provide an overview of what it takes – from identifying markets, choosing varieties, and selecting a tree training system to optimize fruit quality and production. Insect and disease problems will also be discussed, along with control options and strategies to integrate them into an effective program. Natural and organically approved materials will be reviewed along with application and timing requirements. Future commercial organic apple growers in this session will gain an understanding of the factors that impact successful organic fruit production.
Uprooting Racism: Becoming an Anti-racist Accomplice in the Food System
Bri Barton, Marian Dalke, Ari Rosenberg, Sam Spetner, & Nicole Sugerman, Soil Generation Solidarity Group
Join Soil Generation’s Solidarity Group for a training exploring racism in the food system, and the complexities of our roles as white farmers in cities primarily populated by people of color. As a group, attendees will develop constructive ways to take action as white people in the urban agriculture movement. Together, we will learn about the history of urban gardening and land use, analyze the current dynamics of our movements and organizations, and make tangible commitments to ending racism in our lives and work. This training is open to all, though it is intended for white-identified people.
Intro to QuickBooks Online: A Platform to Strengthen Your Business
Rachel Devitry, Elaine Lemmon & Ted LeBow, Kitchen Table Consultants
After an overview of QBO as a highly useful tool for farm businesses, the bulk of this session will be spent in interactive breakout groups followed by a brief conclusion and chance for Q & A. Breakout group 1 will look at General Reporting and Streamlining your Chart of Accounts. Breakout group 2 will explore Troubleshooting Reconciling from Autofeed to Completion and Strategies for Incorporating POS Feeds (Square, Paypal, etc). This session is geared towards the beginner QBO user, who has a subscription and has used it but struggles with troubleshooting and identifying best practices. Attendees should bring a laptop that is setup to access QBO. Session limited to 40 attendees.
Funding provided by Tuscarora Organic Growers Cooperative.
Developing Your Farm’s Soil Health Strategy
Franklin Egan, PASA; Kristy Borrelli, Penn State University; Trey Flemming, Two Gander Farm; Jarrah Cernas, Chicano Sol; Jenn Halpin, Dickinson College Farm
In this hands-on session, we’ll explore tools to quantify the biological, chemical, and physical dimensions of soil health. We’ll also share insights gleaned from PASA’s Soil Health Benchmark Study into how PASA organic vegetable farmers are improving their soil health. Three farmers will share their results and work directly with workshop participants to plot a strategy for continued soil improvement. Participants will leave with an in-depth understanding of how to interpret soil tests and take action on their farms. Bring your recent soil tests for feedback and discussion.
Funding provided by Wegmans.
Getting the Most Out of Your Greenhouse or Hoophouse
Andrew Mefferd, Growing for Market
Growing in a greenhouse or hoophouse is very different from field growing, and most smaller growers aren’t getting all the benefits of their structures. Learn how to get the most out of your precious protected growing space by embracing the differences from field cultivation. We will cover: crop selection, varieties, propagation, timing and crop cycles, spacing, pruning, trellising, climate and temperature control, keeping plants active, crop steering, and more. The focus is on tomatoes, peppers, eggplant, cucumbers, lettuce, greens, microgreens, and herbs. Material is intermediate to advanced, though beginners are welcome.
Ferment Your Vegetables: Probiotic Pickles & Beyond
Amanda Feifer, Phickle
Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable ferments and we’ll even learn a way to drink your vegetable probiotics (vegetable kvass!). We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.