Cleaning a chicken at the October 2008 Poultry Processing Workshop

We are still finalizing the dates for the 2009 Summer and Fall Homesteading Workshops, but here is what we expect will be going on:

July 2009

Poultry Tractor Building: We’re going to be building a new tractor (portable poultry pen) for our 6 turkeys. Stop by and help string some chicken wire. (Date: Saturday, July 25)

August 2009

Poultry Processing: We’ll be processing our heritage breed roasters & Jumbo Cornish Cross broilers. Processing takes most of the day so drop by or stay for the duration. No fee. We welcome all–many hands make small work! (Date: Saturday, August 15)

Bread Baking: In this workshop we’ll make a variety of yeast breads, including basic whole wheat, no-knead white, and stove-top pita. Morning workshop starts with fresh scones and ends with potluck lunch. $20 fee includes pound of locally grown and milled flour to take home. Limit 8 people. (Postponed until Fall. It’s just too hot!)

September 2009

Preserving & Canning: It’s time to start putting up some of those great fruits and vegetables you’ve been growing in the garden. We’re still learning, so Samantha Hoyt-Lindgren of Rabelais books stops by to show us how. Fees and participant limit TBA. (Date: POSTPONED – TBA)

October 2009

Poultry Processing: We’ll be processing our Rouen ducks, our spent laying hens and our 6 Broadbreasted Bronze turkeys. Processing takes most of the day so drop by or stay for the duration. No fee. We welcome all–many hands make small work! (Date: Sunday, October 11)

November 2009

Basic Home Cheesemaking: Learn how to make easy homestead cheeses in your own kitchen. In this workshop, we’ll make a simple fresh chévre and Ten Apple Farm’s signature MonChaCha, a firm raw milk aged goat cheese. Workshop lasts all day, with a potluck lunch, afternoon tasting of our favorite American artisanal goat cheeses, and evening milking lesson. $25 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 10 people. (Date: Saturday Nov. 21)

December 2009

Preserving & Canning: What better holiday gift is there than a jar of homemade preserves?  We’re still learning, so University of Maine Cooperative Extension Master Preserver Allison Duffy will stop by to show us how in a half-day workshop. We’ll start at 9am and end at noon with a potluck lunch. $20 fee includes all the ingredients and two sealed jars of preserves. Limit 8 people. (Date: Saturday, Dec. 5)

e-mail us at info[AT]tenapplefarm.com if you are interested in attending any of the workshops, for more information, or if you are interested in stopping by the farm.