Thursday, July 8th from 11:00 am to 3:00 pm
Tamerlane Farm, 2586 Pudding Hill Rd 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-ownedrestaurant, 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 Management 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.
Lunch will be provided by the NOFA pizza oven.
Directions: From Interstate 91 take exit 23 for US-5 toward State Route 114/Lyndonville/Burke. Turn Right at US-5 N/Memorial Dr. Continue to follow US-5 N. Turn left at Center St. Turn right to stay on Center St. Take a slight left at VT-122 N/Gilman Rd. Take the first right onto Pudding Hill Rd. Farm will be on the right.
*If you require accommodations to participate in this program, please let our office know by June 24th so we may assist you.
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Many thanks to our sponsors for their generous support and contributions!