Agriculture Commissioner Reviczky Announces New Farmland Restoration Program
State Bond Commission Approves $5 Million to Return Farmland to Production
Agriculture Commissioner Steven K. Reviczky announced today that the State Bond Commission approved $5,000,000 in funding on Monday for the Connecticut Department of Agriculture’s new Farmland Restoration Program. Authorized by Public Act 11-1, this voluntary program provides matching grants of up to $20,000 for restoration activities that increase the state’s farmland resource base for agriculture, with an emphasis on prime and important farmland soils and on human and livestock food production. It is expected that the program will be able to work with over 250 farms.
“Connecticut’s agricultural sector is a critical component of the state’s history and our economy, and we are committed to supporting efforts to preserve, protect and restore our farms,” said Governor Malloy. “Over the past year we have worked hard to strengthen our economy, adding more than 9,000 jobs in the state in the last 13 months. Investing in our farms and dairies and expanding their potential is part of Connecticut’s economic recovery, and highlights our respect for our agricultural heritage.”
Commissioner Reviczky explained that a conservation plan or Farmland Restoration Program plan is required for participation in the new program. Conservation plans are prepared by the USDA Natural Resource Conservation Service (NRCS), while Farmland Restoration Program plans are prepared with assistance from the North Central Conservation District (NCCD) or other approved entities.
“Interested, eligible farmers should first submit an application to the Connecticut Department of Agriculture,” said Commissioner Reviczky. “We will evaluate the proposals and notify applicants of acceptance or rejection. In the case of acceptance, we will then ask the applicants to contact the NRCS or NCCD for help preparing the appropriate conservation or restoration plan needed.” Approved funded applicants will have one year to complete the plan treatments.
The Department of Agriculture will give priority to projects targeting production of fruits and vegetables. The agency will consider livestock, livestock feed, and support production second, with tertiary consideration given to other uses based on land use and acreage to be restored for agricultural production.
Farmers can use the grants for a variety of restoration treatments, including clearing and removal of trees, stumps, stones, and brush to create or restore agricultural use; installation of resource protection barriers to protect crop fields on restoration areas; restoration of shellfish beds or aquaculture ponds; and removal of invasive plants and hedgerow management for reclamation of overgrown fields, pastures, and meadows.
“This program is another component of our long-range plan to grow sustainable agriculture here in Connecticut,” said Commissioner Reviczky. “These grants will help reestablish the productive use of our state’s prime and important agricultural lands while providing farmers an opportunity to enhance their businesses through increased production. That, in turn, will add jobs and contribute to the state’s economic growth.”
More information about the Farmland Restoration Program, including a program overview, application form, and checklist, is available on the Connecticut Department of Agriculture’s website, www.CTGrown.gov (click on “Programs and Services”), or by calling 860-713-2511.
The Farm Apprentice program at Wakeman Town Farm is designed to teach the ins and outs of organic farming and gardening to middle schoolers through hands-on instruction from seed to harvest. During the Spring Session, students will be challenged to plan, design, prepare, and plant the Wakeman Town Farm gardens. Some of the activities that students will participate in alongside instructor Michael Aitkenhead include garden planning, seed starting and planting, and garden preparation and maintenance. Aitkenhead, a Staples HS Environmental Teacher and 2009 Westport Teacher of the Year, oversees the Farm where he lives with his wife and children. Students will also help to care for farm animals (chickens, rabbits and honeybees) while also learning about sustainable farm practices like composting and renewable energies.
Wakeman Town Farm's edible gardens in season.
This is a unique opportunity for students to learn about science and nature in ‘nature’s classroom’ instead of the typical school environment. This program is perfect for students who like to get their hands dirty while learning about the environment. It is also a great opportunity for students to practice problem solving skills and critical thinking in preparation for their high school experience ahead.
*To extend the experience, students are encouraged to register for the farm apprentice summer session, which runs through July and August, or the fall session, which starts in September. For more information about this and other Wakeman Town Farm programs, visit them online at www.wakemantownfarm.org
Fee: Standard Charge $175
When: Most Thursdays from February through June, 2012.
CT NOFA’s Winter Conference Welcomes Families, Farmers and Foodies
March 3, 2012
8:30 am – 4:30 pm
Manchester Community College
Manchester, CT
Jeffrey M. Smith is the founder and Executive Director of the Institute for Responsible Technology, the orgnaization behind the Campaign for Better Eating in America.
The Northeast Organic Farming Association of Connecticut (CT NOFA) announces its 30th Annual Winter Conference, an important day or learning and sharing for farmers, gardeners, locavores, homesteaders and anyone interested in sustainable living. The conference features workshops (listed in detail below), internationally-celebrated speakers, and the largest local-sustainable food potluck lunch you’ve ever seen. (Yes, attendees are expected to bring a dish to share. No stress; we’ll be posting recipes.)
The 2012 Winter Conference’s keynote speaker is Jeffrey Smith, noted author and speaker on genetically modified organisms (GMOs) and the leading consumer advocate promoting healthier, non-GMO choices. He is the author of Seeds of Deception and Genetic Roulette, and will share insights on the real threats that GMOs pose to local food production as well as to consumers’ health. A second workshop on GMOs will be hosted by Daniel Ravicher, legal counsel representing CT NOFA and 80 other plaintiffs against Monsanto to legally protect small farms and farmers.
In this video Jeffrey Smith succinctly (2 minutes!) explains why corporate science is wrong when they say GMOs are safe.
If you’re in the mood to be entertained while learning more about GMOs, Rob Herring’s rap video is excellent!
All workshops are taught by Connecticut professionals bringing expertise from the farm, kitchen, government, or non-profit organization dedicated to sustainable living. Learn to grow fruit, garlic, honey, nuts, and mushrooms. Classes on pollination, nitrogen management and soil microbiology are among those that will provide more technical instruction. Sustainable home-life classes include seminars on root cellars, food storage, cooking, household products as well as well as how to make healthy choices in cosmetics. For activists and community organizers, the conference offers workshops in climate change, starting food co-ops, and establishing winter farmers’ markets.
The Winter Conference is a celebration of local foods and farms. In keeping with this theme, attendees are asked to bring a favorite food dish for the potluck feast. Local, organic vendors including Sweet Sage Bakery of Madison, CT and Bean & Leaf of New London, will be selling delicious, sustainable treats. Children are welcome to spend time in the Family Play ‘n’ Chill room.
The CT NOFA 30th Annual Winter Conference will be held at Manchester Community College, on Great Path Rd in Manchester, CT, on March 3 from 8:30 a.m. to 4:30 p.m. Registration is $50 for NOFA members, $60 for non-members ($35 for students or seniors). This is a bargain considering the value your receive- a keynote address plus multiple workshops that would easily cost $25 each elsewhere. There is a $5 discount for early registration (before February 18th) and an additional $10 discount for those interested in volunteering. For more information and registration online, visit http://ctnofa.org/events/CAOC/2012/2012_Winter_Conference.html, or call the office at 203-888-5146.
WORKSHOPS
Organic Seed vs. Monsanto: The Lawsuit Challenging Patents on Seed – Attorney Daniel Ravicher, NYC
Certified Organic Nutrient Dense Small Fruit – Julie Rawson & Jack Kitteredge, Many Hands Organic Farm, MA
Wild Bees and Pollination – Dr. Kim Stoner of CT Ag Experiment Station
Food as Medicine – Dr. Leigh White, Natural Family Health, LLC
Transition Movement Workshops:
First: Transition Success Stories – Tina Clarke & Terry Halwes
Second: Permaculture and Transition – Cynthia Rabinowitz & Joan Spear
Third: Transition: Lighting the Fire for Action – Coleen Spurlock
Lead in Soils – Concerns and Corrections – Dawn Pettinelli, UConn Soil Nutrient Analysis Laboratory
Edible School Gardens – Dan Levinson, Green Village Initiative (GVI)
and more to come…
VENDORS & EXHIBITORS
Interested in being a vendor or promoting your organization at our event? Last year’s conference attracted over 400 passionate organic-minded individuals, and at least the same number are expected this year. Email CT NOFA for details, print and mail this form, or call 203-888-5146.
Music, storytime, children’s workshop, hanging out. CT NOFA provide pillows, books, and comfy places for kids to just shlump down and read!
POTLUCK
Chef John Turenne of Sustainable Food Systems and an impressive staff of kitchen volunteers will once again be on hand to pull it all together, making sure hot dishes are hot and salads are dressed.
Please bring a dish to share with everyone—it need not be local food or even organic—do what you can. Email info@fairfieldgreenfoodguide.com if you need help with a recipe or ingredients or just have a questions. Thanks! Put a label on the bottom of the container and claim it at the end of the conference. Please bring a plate and utensils as this event is committed to avoiding waste.
RAFFLE
CT NOFA is accepting raffle donations. Gently used treasures, duplicate garden tools, gift baskets, unused gift certificates or gift certificates for your business (=great advertizing!) are all welcome. CT NOFA Board member Janet Heller will be coordinating this year. Call the office at 203-888-5146 or email.
The big red barn is one of several beautifully restored buildings at Ambler Farm. It's a great place for kids and families.
The Back Yard Beekeepers Association (BYBA) is putting on a Honey Bee Jamboree at Ambler Farm in Wilton on Saturday, September 17, 2011 from 10 am to 3 pm.Guests will be given a passport with all the honey bee events listed on it and are encouraged to get their passport stamped as they visit each station. Guests who visit all the stations get a prize! A suggested donation of $10 per family to Ambler Farm will help sustain their honey bee program. BYBA may charge a nominal fee for a couple of the stations to cover their expenses.
Honey Bee Jamboree activities led by BYBA master beekeepers include:
Teaching Hive (Beekeeper’s equipment, photos of frames showing various things you might see inside a live hive, empty real equipment,veils, smokers, etc. to talk about and try on)
Observation Hive w/ live bees “under glass”
Honey Tasting (varietal honeys to taste and compare. Held indoors so as not to attract neighborhood bees in great numbers)
Honey Extraction (also held indoors, same reason. Jars available for folks to bottle some to take home.)
Bee’s Wax Candle Rolling
Bee Toss (a bean bag game)
Pollination Game (a flower-to-hive relay game)
BYBA Farmers’ Market
Bee Tent, Videos (screen-sided tent w/ nuc hives inside and beekeepers to “inspect” and show to spectators outside
Honey Ice Cream Making
Face Painting
You may also shop the Ambler Farm farm stand from 10:30-5 pm. Be sure to bring your own bags or boxes.
Ambler Farm is located at 257 Hurlbutt Street in Wilton, CT. There is ample parking at the farm, which is open to the community 365 days a year.
About the Back Yard Beekeepers Association:
The Back Yard Beekeepers Association (BYBA) has been educating the public about honey bees and beekeeping for fifteen plus years. With over 300 members, our association has grown to become one of the nation’s largest regional clubs for beekeeping hobbyists. Some of our members are just getting started as beekeepers, and some have enjoyed this hobby for years. All share an interest in the wonderful and remarkable world of the honey bee. This regional club is dedicated to promoting beekeeping as a hobby, and spreading the good word about the remarkable honey bee.
The purpose of the BYBA is to provide its membership with interesting and practical information about the “how-to’s” of beekeeping. The club also provides the general public with educational programs about honey bees and the benefits of beekeeping in our communities. The BYBA is a not for profit, 501C-3 charitable organization.
There are 9 monthly meetings that begin at 7:30 pm on the last Tuesday of the month in January, February, March, April, May, June, September, October and November and are held at the Norfield Church Community Room, 64 Norfield Road, Weston, Connecticut. There is usually a meeting designed specifically for new beekeepers at 6:30 pm (prior to our regular meetings). The Wannabees is a program offered for children. These events are free and open to the public.
Local + organic harvest fare prepared by local, award-winning chef
Tim LaBant of The Schoolhouse Restaurant in Wilton, Connecticut.
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Arrive to cocktails on the Farm. Supper served family-style in the Ambler fields.
Hard hat tours of the Raymond Ambler House will be guided by a Friend of Ambler Farm.
You will have the opportunity to ‘purchase’ a piece of the restoration of this Wilton gem with your generous donation.
Please save the date for this extraordinary local Wilton event.
Two members of the Fairfield Organic Teaching Farm (FOTF), one a former herb farmer, Gene Banks, and the other a pioneer in establishing organic school gardens in Fairfield, Annelise McCay, will be answering your gardening questions at Fairfield Woods Branch Library this Saturday afternoon as part of the Seed to Seed Library program. The Seed to Seed Library lends seeds to library patrons, who in turn save seeds at the end of the season and return some to the library to replenish seed stocks. The Seed to Seed Library was launched last month and is one of the many programs available to the community thanks to a partnership between the FOTF and the Library. Registration is suggested and the program is free.
The Fairfileld Organic Teaching Farm's Harvest Supper Event Team is planning a farm-to-table dinner special enough to be deemed the "social event of the season".
Save the Date: Mark your calendars for Saturday, September 10 for the“Fairfield social event of the season”. The Fairfield Organic Teaching Farm, a 501(c)3 non-profit organization, will be holding its first annual Harvest Supper, a celebration of local farm fare prepared by renowned area ‘farm to table’ chefs.
Hosted by DJ Carey, the Editorial Director of the beautiful Cottages and Gardens publications, the fundraiser will be held at the landmark Pequot Library in Southport. Guests will be treated to a bountiful farm-to-table menu, seasonal wine and craft beers, fresh desserts, and foot-tapping music.
The Fairfield Organic Teaching Farm’s mission is to celebrate the town’s agrarian past (Just 90 years ago there were more than 100 farms in Fairfield), educate youth and adults about sustainable gardening practices, promote good stewardship of the land and sound nutrition, and to provide a fresh local source of organic produce.
Left to right, the guest panelists were Annie Farrell, Jim Hunter and Tim LaBant
Wednesday evening’s screening of Nourish the film at Wilton Library kicked off an evening of lively moderated discussion about local and sustainably grown food with guest panelists Annie Farrell, Tim LaBant and Jim Hunter.
Every seat in the house was taken, a testament to the popularity of the topic and guest panelists and coordinated team effort in planning and organizing the event by the co-sponsors: Wilton Library, Wilton Go Green, Fairfield Organic Teaching Farm and Fairfield Green Food Guide.
About the Film:
Anna Lappe, sustianable food advocate and author of Diet for a Hot Planet
Nourish is an educational film about the story of our food – food from a global perspective to personal action steps. Nourish illustrates how food connects to such issues as biodiversity, climate change, public health, and social justice. Hosted and narrated by Cameron Diaz, Nourish features interviews with best-selling author Michael Pollan, sustainable food advocate Anna Lappe, eco-chef Bryant Terry, pediatrician Dr. Nadine Burke, and organic farmer Nigel Walker. With beautiful visuals and inspiring stories, Nourish traces our relationship to food from a global perspective to personal action steps. Nourish the film was created by WorldLink, an Emmy Award-winning media group with twenty years’ experience in designing education and outreach programs, in order to deepen our national dialog about our food.
“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.” — Michael Pollan from Nourish the film
Annie Farrel, Master Farmer at Millstone Farm, taught Jim Hunter, also pictured, how to garden organically and he put those skills to good use at Wilton High School when he started their organic edible school garden.
Millstone Farm is owned by Betsy and Jesse Fink and is a for-profit working farm whose mission is to operate in a sustainable manner, both in economics and best farm practices. Millstone Farm is an important provider of high quality fresh produce to local families, restaurants and retailers. Annie Farrell, Betsy Fink and Millstone Farm are celebrated in a newly released and very beautiful cookbook, Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, that was just named Best Cookbook Overall 2010 by Epicurious and will be featured on the Martha Stewart Show next Wednesday, November 24. Look for Betsy Fink and Annie Farrel in the audience.
Betsy & Jesse Fink, owners of Millstone Farm in Wilton, provided important financial and other support necessary to establish the Wilton High School edible school garden. The farm is dedicated to operating in a sustainable manner and serving as an educational outreach hub for others interested in learning more about sustainable agriculture.
In keeping with their goal to see local food production become the norm rather than the exception, Millstone Farm also serves as an educational outreach hub, supporting other farmers, community organizations, school groups and restaurateurs who are interested in learning more about the practice of sustainable agriculture, its implementation and its impact on local economies and food quality. The Millstone Farm Charitable Fund helps support philanthropic initiatives, such as school and community gardens and healthy food initiatives. Millstone Farm was recognized with a Green Coast Award at the Third Annual Green Faire at the Stamford Marriott Hotel and Spa on the morning of this event.
Tim LaBant, chef/owner of award-winning restaurant Schoolhouse at Cannondale, sometimes sources 100% of his restaurant's food from Millstone Farm and according to Annie Farrell, will show up at the farm in his chef whites to pick just before dinner service.
Tim’s uncompromising commitment to serving the highest quality fresh, local, and seasonal food has won Schoolhouse numerous awards including a Top 10 Ranking on Open Table’s Best of the tri state area, Best Special Occasion restaurant 2010 by Westport Magazine, and the top Fairfield County Pick for the Best of New England 2010 guide. Much of the food on the menu is sourced from Millstone Farm and some is even picked by the chef himself.
Starting Dec. 9 Tim and his team will be serving lunch, along with other farm-to-table chefs, on rotating Thursdays at the indoor winter farmers’ market at Gilbertie’s in Westport from 10-1 pm.
Jim Hunter, Biology and AP Environmental Science teacher and founder of the organic edible school garden at Wilton High School
Jim Hunter trained under Master Farmer Annie Farrel of Millstone Farm for years before starting the organic edible school garden at Wilton High School. Over 200 students are involved in the garden and the produce is enjoyed in the school cafeteria.
Jim has taught at Wilton High School for the past nine years and recently founded Wilton High School’s edible school garden, made possible through funding from Newman’s Own Foundation and funding and other support from The Betsy and Jesse Fink Foundation and Millstone Farm. Jim spent years learning to garden organically from Annie Farrell and her time and expertise were key contributors to the project’s success.
The panel discussion lasted about an hour and we invited the audience to submit questions on question cards that were collected during the final 20 minutes of Q&A.
It was my great pleasure to serve as moderator for the guest panel and this was my introduction:
"As you listen to the guest panelists tell their stories, it will become evident that Wilton is indeed a very special place where people who care deeply about nourishing the community are working in concert with one another for the greater good."
“We are delighted so many of you were able to join us tonight. I know you will leave feeling uplifted and inspired by our guest panelists Annie Farrell, Tim LaBant and Jim Hunter. As you listen to their stories, it will become evident that Wilton is indeed a very special place where people who care deeply about nourishing the community are working in concert with one another for the greater good.”
During the panel discussion a beautiful slide show of photos from Millstone Farm, Schoolhouse Restaurant and the Wilton High School garden provided the perfect visuals to bring their stories to life.
Panelist Questions:
Q1: The final chapter of the film encourages us to Be the Difference. Each of you IS the difference, working to transform the way we eat and nourish the community. Would you please tell us more about your work?
Q2: The film encourages us to Vote With Our Forks. What does that mean and what are some ways to do that here in Fairfield County?
Q3: Is being a conscious eater enough? Should we all be growing some of our own food and finding ways to support programs and initiatives working to transform the food system into something more sustainable, just and healthy?
The audience was highly engaged during the panel discussion and asked some great questions.
The following audience questions were taken on cards and answered by Jim Hunter, Tim LaBant, and Annie Farrell, respectively.
Q1: Will gardens be put in the elementary and middle schools in Wilton?
Q2: What’s local in season November through April?
Q3: What workshops and programs are offered at Millstone Farm, how do you find out about them, and how do we encourage more people to grow in their own backyards?
Cassoulet from Schoolhouse was served with Wave Hill Bread and organic wine from Bonterra Vineyards and Lolonis to sustain the crowd as they visited with exhibitors.
Many thanks to Tim LaBant and Schoolhouse Restaurant for the delicious cassoulet, Wave Hill Bread for the bread used in the dish, and Vintage Fine Wines of Wilton for their support with the wines. A red and a white wine were served, a 2008 Bonterrra Vineyards Chardonnay and 2006 Lolonis Cabernet, both California wines made from 100% organic grapes.
Guests enjoyed the food and wine during the networking event that followed with panelists and exhibitors Wilton Go Green, Millstone Farm, Fairfield Green Food Guide, Fairfield Organic Teaching Farm, and Ambler Farm.
Thank you to the many guests who supported the library through donations and purchased DVDs from the non-profit Fairfield Organic Teaching Farm to share with their family, friends, businesses, school and organizations. Many thanks to the Fairfield Organic Teaching Farm for their sponsorship of the Nourish screening.
Nourish is a multi-year media and education initiative. The purpose of Nourish is to open a broad public conversation about our food system that encourages citizen engagement, particularly among young people and families. To inform and inspire, Nourish combines television programming, short films, web content, and learning tools. With a distinctly positive vision, Nourish celebrates both food and community.
Nourish is a project of WorldLink, an Emmy Award-winning media group with twenty years experience in designing education and outreach programs. To maximize the effectiveness of Nourish, WorldLink is collaborating with more than 40 organizations dedicated to creating a sustainable food future.
Annie Farrel, Master Farmer at Millstone Farm, taught Jim Hunter, also pictured, how to garden organically and he put those skills to good use at Wilton High School when he started their organic edible school garden.
Tim LaBant, chef/owner of award-winning restaurant Schoolhouse at Cannondale, sometimes sources 100% of his restaurant’s food from Millstone Farm and according to Annie Farrell, will show up at the farm in his chef whites to pick just before dinner service.
The panelists shared incredible stories about how they work together to bring local and sustainably grown food to the community and provide opportunities to learn from their expertise.
Left to right, the guest panelists were Annie Farrell, Jim Hunter and Tim LaBant
Jim Hunter trained under Master Farmer Annie Farrel of Millstone Farm for years before starting the organic edible school garden at Wilton High School. Over 200 students are involved in the garden and the produce is enjoyed in the cafeteria.
The audience was highly engaged during the panel discussion and asked some great questions.
During the panel discussion a beautiful slide show of photos from Millstone Farm, Schoolhouse Restaurant and the Wilton High School garden provided the perfect visuals to bring their stories to life.
Betsy & Jesse Fink, owners of Millstone Farm in Wilton, provided important financial and other support necessary to establish the Wilton High School edible school garden. The farm is dedicated to operating in a sustainable manner and serving as an educational outreach hub for others interested in learning more about sustainable agriculture.
Cassoulet from Schoolhouse was served with Wave Hill Bread and organic wine from Bonterra Vineyards and Lolonis to sustain the crowd as they visited with exhibitors.
I just called my Senators today to help protect family farmers, farmers markets and the local food movement. I’m writing to ask if you will please join me.
This week U.S. Senate is posed to vote on the full controversial Food Safety Modernization Bill (S.510) and small-scale and organic farmers urgently need two important amendments attached that will protect them from inappropriate regulations meant to curtail the largest and most likely culprits of food safety outbreaks in the U.S. – giant, consolidated agribusinesses and their massive processing partners.
The first and most important provision is the Tester-Hagan amendment, which provides an exemption for family farmers who gross less than $500,000 and sell direct to farmers markets, restaurants, customers and local stores within 400 miles of their farm/processing facility. As the only organic farmer in the U.S. Senate, John Tester has made sure that this amendment protects the growing local food movement and allows small and beginning farmers the opportunity to grow the most economically vibrant part of agriculture.
In addition, the Manager’s Amendment, which includes 5 vital amendments, would protect small-scale farmers from burdensome paperwork, offer farmers competitive grants for food safety training, allow them to engage in co-mingling of products from multiple farms in processing, reduce paperwork and excessive traceability requirements, and protect wildlife and wildlife habitat
As this new food safety bill goes to a vote in the Senate, it’s vital that we send a strong message to your Senators that they need to protect family farmers from regulations meant to prevent the worst food safety outbreaks from happening again. Remind them that the cause of these outbreaks come from an overly concentrated food system and not family farmers. This could be our last best shot to save the local food movement.
I have been a member of Food Democracy since they were formed and they always take a very educated, well-thought out approach to their advocacy efforts.
Whether you’re already a garlic fan or just learning to love this ancient yet beloved member of the allium family, this free workshop is for you. Drop in Fairfield Woods Branch Library anytime between 10 am and noon on Saturday, November 13, and head downstairs to:
Learn how to plant, maintain and harvest garlic from organic farmer Patti Popp of Sport Hill Farm and herb and vegetable expert Sal Gilbertie of Gilbertie’s Herb Gardens.
Discover the many ways to cook garlic and how it benefits and protects our health from Health & Cooking Coach Amie Guyette Hall of From Your Inside Out.
Purchase seed garlic to plant in your own backyard this fall. You’ll enjoy the scapes in June and mature garlic in the fall.
This event is organized and sponsored by the Fairfield Organic Teaching Farm and hosted by Fairfield Woods Branch Library. No registration is required and the event is free. All ages welcome.
Sal Gilbertie’s latest book, Small Plot High Yield Gardening, will be available for sale and signing.
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