Making Diversity Work With Dairy WorkshopJuly 8, 2010 11:00 AM to 3:00 PM
Tamerlane Farm, 2586 Pudding Hill Road, Lyndonville, VT
Tamerlane Farm is a diverse dairy, livestock, vegetable and grass-fed beef operation in Lyndonville, VT. Milk is produced for Organic Valley/CROPP Cooperative and they supply beef and vegetables to their family-owned restaurant, Northeastern Vermont Regional Hospital, St. Johnsbury School and Lyndon Institute. They also run a small composting operation where 5 tons of food waste per week from area schools, stores and restaurants is diverted from landfills, mixed with wood chips and manure and is converted to screened compost. They worked with NRCS to develop a Comprehensive Nutrient Manage-ment Plan for the 420 acres they farm, and have been certified organic since 2003. The Paris’ feed their cows a low-grain diet combined with high quality forages. They practice the hay in a day system and grow high energy grains as a complement to the high-protein pasture. We will tour their double cropping system of barley and turnips for late season grazing, the pastured poultry system as well as their vegetable gardens. This workshop is Co-sponsored by NOFA-VT, UVM Center for Sustainable Agriculture's Pasture Program, the Vermont Grass Farmers Association and the Organic Valley Farmers Advocating for Organics Program.
Cost: $10 Lunch will be provided by the NOFA pizza oven. For more information or to register by June 30th, please contact: Heather Darby or Amanda Gervais at phone: 802-524-6501 or email: email@example.com or firstname.lastname@example.org
See the brochure at: http://www.uvm.edu/extension/cropsoil/wp-content/uploads/tamerlanefarm2010.pd