Growing, Washing & Packing High Tunnel Winter Greens: Doing it and Doing it Well
Thursday 9:00 am - 4:00 pm
Presenters: Chris Callahan, Robert Hadad & Judson Reid
Hosts: Paul, Sandy & Kim Arnold, Pleasant Valley Farm
This pre-conference event promises to help growers bring their winter greens production to the next level – both in the high tunnel and in the packshed. The workshop is designed for growers with some experience in high tunnels including some basic knowledge of high tunnel growing practices and packshed techniques. There will be an emphasis on best management practices in the high tunnel, especially practices which support long term soil health and fertility. In the packshed, processing efficiency and food safety will both be stressed.
The full day workshop will start at 9:00 am at the Saratoga Hilton (home of the Winter Conference). The day will begin with Chris Callahan of UVM Extension and Robert Hadad and Judson Reid of Cornell Cooperative Extension, leading workshops on issues and opportunities in winter high tunnel production and best practices for postharvest handling, including food safety concerns.
Upon completion of the workshops at 10:30 am, everyone will board the bus and travel to Paul and Sandy Arnold’s Pleasant Valley Farm in Argyle, NY for a farm tour and farmer-led discussions in the high tunnel and pack shed. The farm is about 20 miles from the hotel.
Upon arrival at the farm, the group will split in two with half headed to the high tunnel to meet with Paul Arnold for a discussion of winter greens production, and the other half visiting the packshed for a postharvest handling, wash and storage workshop led by Paul and Sandy’s daughter, Kim Arnold.
A farm to table lunch, with a vegetarian option, will be served at the farm. After lunch, the high tunnel group will head to the packshed and the packshed group to the tunnel. In mid-afternoon, everyone will come together in the Arnold’s house for a Q&A session with hot cider and light snacks.
The bus will leave at about 3:15 pm and should be back at the hotel by 4:00 pm.
Only 30 Spots Available! A $35.00 Registration Fee Applies.