The grass is always GREENER on the other side

Do you savor those special times when you get to cook yourself a tender, juicy filet mignon? If you 

have these carnivorous cravings from time to time but find yourself at a crossroads with the  

problems that USDA infrastructure for slaughter and processing present, come down to our Winter Conference on March 1st to attend Michael Keilty and Jean C. King's workshop on the importance of sustainable perennial agriculture!

Fight those winter blues by learning how to make your own wine!

Do you fancy yourself a DYI master? Take your love of home made goods to the next level and learn how to make your own fermented beverages! John Kriz will be teaching a workshop at the Winter Conference on March 1st all about home fermentation! 

Meet Your Crop Plan's Better Half at the Getting Started in Organic Farming Conference on Jan. 18th!

Spots are still open at this year's Getting Started in Organic Farming Conference this Saturday, January 18th at Goodwin College in East Hartford. At this conference attendees will not just learn about sustainability when it comes to farming but also when it applies to responsible business practices. 

Erin Pirro, a consultant with Farm Credit East, will be presenting on the importance of tracking your businesses funds in her talk titled "Cash Flow Budgeting: Meet Your Crops' Better Half". A crop plan is something you do every year - because you have to order the inputs, you need to know in advance what you're growing and what it takes to make that happen. If you think of money - working capital- as one other necessary input to a successful crop, you've taken the first step to a solid financial plan. Learn how to cultivate your financial plan while you're doing your crop plan, develop a cash flow budget, and easily monitor that budget so all of your resources are available when you need them - in the height of the growing season.

Getting a Chef's Perspective on Local Agriculture with Executive Chef Chris Eddy

Residents of CT are continuing to embrace buying locally from their farmers and now we are really seeing a demand for more local, organic foods to be used in restaurants. CT NOFA farmers and supporters are well versed in the cycle of food from planting to harvesting, but what about after your customers in the restaurant industry walk away with your fresh products? Chris Eddy, the Executive Chef of Winvian, will be sharing his unique perspective at the 2014 Winter Conference during his workshop titled "The Relationship Between the Garden, Kitchen, Restaurant and Everything in Between"

Legal Nuts and Bolts for Beginning Farmers on January 18th!

Has the complicated web of permits, taxes and zoning laws kept from pursuing your passion for organic farming? Not to Worry, CT NOFA is here to help! Marjorie Glover, organic farmer, attorney and CT NOFA board member, will be teaching the "Legal Nuts and Bolts for Beginning Farmers"  session at this years 2014 Getting Started in Organic Farming Conference held on January 18th at Goodwin College. 


The course will offer the legal nuts and bolts for beginning farmers, including the nuts and bolts of setting up a farm business entity, paying federal, state and local farm taxes and filing related forms, complying with local regulations such as zoning and health and safety, employing employees and interns and qualifying for farm tax status.  This course will also briefly cover the many laws related to processing, handling, cooking and packaging farm products, such as crops, livestock and poultry as well as provide an overview on how to obtain organic certification status.