Middlebury students study greens for farmers

CN-MR-3-Middlebury31by Bethany M. Dunbar

Students at Middlebury Union High School have been growing a wide variety of greens and carefully keeping track of data for local farmers. The project, part of the high school’s alternative education program, is a way for students to learn about agriculture and business. Students create business plans for their garden beds, pay their expenses and sell the greens to the high school cafeteria. Although the money they spend and make is not actual money, the math and business practices they learn are as real as can be. [Read more…]

Normandes for Gourmands

CN-MR-3-NORMANDES_17321by Laura Rodley

On the varied landscape of New England are dual-purpose herds of cattle with white coats dotted with what resembles brown jigsaw pieces, called Normande, used for both beef and dairy. Set against New England’s lush hills and valleys, it could be Normande in northwest France where the breed originates, used primarily for producing butter and cheese, such as world famous Camembert. [Read more…]

Food processing workshop

CN-MR-2-FOOD-PROCESSING011by George Looby, DVM

The recent upsurge in consumer interest in produce grown nearby has prompted a similar interest in farm-grown processed foods such as jams, jellies, honey and maple syrup. These products bring a diversity to farm stands and farmers markets that is likely to result in increased sales. Realizing the need the combined Extension Services, UConn and the University of Rhode Island have developed a program to assist those with an interest in selling home grown processed foods at their stands and markets. The program, entitled “Processing Food for sale from your Connecticut on-farm kitchen” was held on April 15 and 16, 2015 at the Middlesex County Extension Center in Haddam, CT. [Read more…]

All in a day’s work

CN-MS-MR-3-DAYS-WORK_16471by Laura Rodley

Veterinarian Rose Paddock celebrates her first anniversary of working with Amherst based Dr. Frederick Hess on May 25. They treat only large animals, horses, cows, sheep and goats. “I attended calls with him for one day and then he kicked me out on my own, a little bit of a quick transition,” laughed Dr. Paddock. The 30-year old South Deerfield, MA resident was ready, having worked two years in Michigan after attending Cornell University as an undergrad, then Veterinarian School at Purdue University. “I love working with horses and cows and their owners and being outside,” she said “being a large animal vet is one of the most rewarding careers out there and I love it.” [Read more…]

Clean milk starts with low stress

CN-DY-MR-1-Clean-milk98611by Sally Colby

Most dairy farms have good standard operating procedures for milking, which include cleaning and drying udders, using pre-dip, checking for mastitis, attaching units in a timely manner and using post-dip. [Read more…]