195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082
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Farm Apprenticeships

The Temple-Wilton Community Farm is a year round CSA with about 130 acres of pasture, hay fields, vegetable fields and woods and we provide 112 households with vegetables, milk, yogurt, cheese, eggs and meat, year round.  We produce about 6 acres of vegetables and we milk from twelve to sixteen cows, as well as keeping calves and replacement heifers.  We also keep pasture-raised layer chickens and have a flock of sheep and a few pigs. The creamery processes approximately 200 gallons of cow’s milk into yoghurt and cheese every week and currently makes 14 different types of cheese, ranging from soft to extra hard. 

Vegetables
Work in the fields and the greenhouse includes all aspects of planting, weeding and harvesting over 40 different vegetables and herbs, as well as regular applications of the Biodynamic preparations.  We need 3 apprentices from mid-April through the end of October and we are currently open to applications for the 2018 season.

You will learn many of the skills needed to grow a wide range of vegetables, with special attention being devoted to the application of the biodynamic preparations and to keeping the fields as weed-free as possible.

The rhythm of the work is determined entirely by the needs of the many different crops that we grow, so our schedules have to be very flexible.  In general, the work day will be from 7 a.m. to 12:30 p.m. and 2 p.m. until everything is done, which usually will be around 5:30 p.m. but can sometimes go until 7 p.m. or even later when we are transplanting crops during the summer.  Sundays are usually off but there are some exceptions, especially through the planting period during late May and early June and also during the big harvest in the fall which runs from the second half of September through the first half of October.  During these special times we all need to be fully available to meet the needs of the farm.

If you are interested in applying for the work in the vegetable fields in 2018 please contact Jacob Holubeck at jaholubeck@gmail.com or call him at 603-831-1213.


Dairy/Livestock/Pasture
Work in the dairy involves milking the cows and moving them to the pastures, as well as many other aspects of the work involved in managing a dairy herd. 

You will gain experience and competence in the skills necessary to manage rotational grazing of the various animals. This will include the use of electric fencing and how to move and handle the animals.

We milk twice daily, at 6am and 4pm, with all of the other animal chores taking place daily: gathering and washing eggs, feeding the various animals and moving sheep, cows, calves, and chickens  You will generally be working six days a week, with some exceptions according to the seasonal demands.

The apprenticeship lasts from mid-April until the end of October and some of our apprentices continue through the winter months.

If you wish to find out more about working with us in the dairy/livestock/pasture in 2018, please contact:

Ben Schlosser at benjamin.schlosser@gmail.com or call 781-572-6937;

or Shelley Lewton at sslewton@gmail.com or call 317-460-2339

 

Cheese Making

Abbot Hill Creamery offers a practical training in cheese making. What you learn will depend heavily on what you wish to learn and are capable of. There is also space to do your own projects, like making/ developing a new cheese.

Necessary Qualities of a Cheese Apprentice:

  • Loves cheese!
  • Sincere interest in learning how to make and sell cheese
  • Hard working
  • Pays meticulous attention to detail and order
  • Gives attention to cleanliness and takes joy in cleaning (70% of cheese making is washing things)
  • Always tries to give their best
  • Ability to work alone and take on responsibilities

Computer skills are welcome as well as a willingness to do some chores on the farm. A love for animals is much appreciated.

What you will learn:

  • How to make many different kinds of cheese including (but not limited to) Gouda, Alpine Style, Quark, Blue Cheese, Camembert, Parmesan, Mozzarella, and Feta
  • How to make yoghurt
  • Cave Management (washing, brining, flipping, and overall age management of cheese)
  • Selling cheese

Besides the many hours dedicated to training as a cheese maker, you will also be provided with a bedroom in a beautiful house with other workers on the farm, access to all foods produced by the farm, and a stipend of $500/ month.

If you are interested in making cheese with our small and diverse creamery, please contact our friendly cheese maker Benjamin at bjonas.meier@gmail.com.

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Temple-Wilton Community Farm is registered as a 'Mentor Farm' with the Biodynamic Association's apprenticeship program. For more information on this two year apprenticeship program go to the following link: www.biodynamics.com/nabdap.

 

Questions?

 

Use our Contact Form to send us an email.