Anyone Can Farm

Anyone Can Farm, and if you’d like to help our Veterans through our program, we have a scholarship fund as well as some material needs for the on-farm internship program.  Contact us if you are interested!  Material needs 2016 spring

Contact us at BakersGreenAcres@yahoo.com to sign up for a 2016 class:

DSCN6643Chicken: Pastured Poultry: min. 6

Course Includes:  Brooding, Housing Construction, Raising, Field Operations, Feeding & Care, Preparation for Processing, Chicken Butchering, Breakdown (Cutting Up), and packaging.  Marketing, financials (Business Case or Returns on Investment), selling, Direct Marketing and working with Community Groups.  $100, day class only.  Contact us if you need housing.
May 21-22
June 25-26
July 23 (processing only)

 

Hog Harvest: min. 6

IMG_0742Welcome to this class on how to process a hog from oink to ham.  This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.

Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham.

At this hands-on offering on our working farm, you will have the opportunity to learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques to turn half a hog into usable pieces.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

Mangalitsa carcass: belly/bacon and loin.*How to cure your own bacon’s, hams, and other cuts.

*Help make a working farm run by milking the cows, collecting eggs, and slopping the hogs.

Take home meat and some tools available for sale.

Cost is $400 and includes free camping on site and an invitation to dinner with the Baker Family on Friday night, all meals on Saturday and Sunday.   You are free to bring your own food to prepare in the campground if you prefer.   Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 to sign up for this event.

Baker’s Green Acres: Nov. 4-6
Shady Grove Farm, U.P.: Sept. 23-25
Shady Grove Farm, U.P.: Oct. 7-9

Belfast, Maine: Oct. 17-19

Blue Hill, Maine: Oct. 21-22

 

IMG_6320Fencing for distress success

A hands-on opportunity to learn how to build a corner post that will last, string a straight fence, and build a multi-species fence system.  Will include discussion on various types of fences and how to contain the animals on your farm.  $50, potluck lunch
May 14

Fermentation workshop: Min. 5, max. 10
August, to be announced

Mangalitsa hogs enjoying green grass and tilling a field.Pastured pork production: ½ day

Come take a look at how Baker’s Green Acres raises pigs outside and have the ear of the farmer for the morning.  Tour and topics will include farrowing, feeding, pasture care, and more.  Suggested donation $20.

June 11