Cheese tasting at the November 2009 Home Cheesemaking workshop.

We are still planning workshops and the dates for 2010 Homesteading Workshops, but here’s what we have so far. If there is a particular workshop that you are interested in, let us know, and we’ll see if we can schedule one.

January 2010

Winter Tree Pruning: Dave Homa from the Lakes Region Permaculture group, who has pruned trees professionally, will be showing us how to prune our apple trees while they are in their winter dormancy in order to improve their ongoing health and productivity. The event will include discussion of techniques, common mistakes and suggested tools. Handouts will be provided. The session is expected to run about 3 hours, including an hour outside pruning (so dress warm and in layers), and will be followed by the sharing of a potluck meal (please bring a dish to share). There is a $5 fee that covers the Permaculture group’s Meetup costs. Bring pruners or loppers if you have them. Limit 15 people. (Date: Sunday, January 24)

February 2010

Cooking with Chévre: In this half-day workshop we’ll start at 9am making a batch of simple, fresh homemade chévre, then incorporate the cheese into a variety of sweet and savory treats. All dishes will be vegetarian, and we’ll end the class with a lunch of our cheesy treats. $25 fee includes ingredients, a packet of chévre culture, and a handout of recipes. Limit 8 people. (Date: Saturday, February 13)

March 2010

Preserving & Canning: Bring some zest into the last week of winter with homemade marmalade!  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–and maybe some tea and scones. $20 fee includes all the ingredients and two sealed jars of marmalade. Limit 8 people. (Date: Saturday, March 13)

May 2010

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. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 10 people. (Date: Saturday May 22)

July 2010

Preserving & Canning: Strawberry Jam 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. $30 fee includes all the ingredients and one sealed jar of jam. Limit 8 people. (Date: Saturday, July 10)

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. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 10 people. (Date: Saturday, July 24)

August 2010

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 28)

September 2010

Preserving & Canning: Canning Tomatoes 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. $30 fee includes all the ingredients and one sealed jar of tomatoes. Limit 8 people. (Date: Saturday, September 11)

October 2010

Preserving & Canning: Applesauce 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. Come a little early if you’d like to pick some apples in our orchard! $30 fee includes all the ingredients and one sealed jar of applesauce. Limit 8 people. (Date: Saturday, October 9)

Poultry Processing: We’ll be processing our Rouen ducks, our spent laying hens and our 6 American Mammoth 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: Saturday, October 16)

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. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 10 people. (Date: Saturday, October 23)

November 2010

Bread Baking: Get ready for all your holiday baking! In this workshop we’ll make a variety of simple yeast breads, including basic whole wheat, no-knead white, and stove-top pita. Morning workshop starts with fresh scones and ends with a potluck lunch. $30 fee includes a pound of locally grown and milled flour to take home. Limit 8 people. (Date: Saturday, November 13)

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.