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 104 households with vegetables, milk, yogurt, cheese, eggs and meat.
We produce about 4 acres of vegetables and we milk from twelve to sixteen cows, as well as keeping calves and replacement heifers. We also keep 200 pasture-raised layer chickens. The creamery processes approximately 200 gallons of cow’s milk into yogurt and cheese every week and currently makes 14 different types of cheese, ranging from soft to extra hard.
As an apprentice with us you will be provided with a bedroom in a beautiful apartment with other farm workers, access to all foods produced by the farm, and a stipend which begins with a trial month at $1,000 and after that becomes $1,250 per month.
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 April through the end of October and we are currently open to applications.
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 working with the vegetables please contact Elad Sadeh at or at 603-213-0414
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 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 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 April until the end of October and some of our apprentices continue through the winter months.
If you are interested in working in the dairy please contact Silvano Biffis at or at 603-313-5281
Looking for Cheese Apprentice with Possibility to Become an Assistant
Abbot Hill Creamery www.abbothillcreamery.com is a part of the Temple-Wilton-Community Farm www.twcfarm.com a Biodynamic CSA established in 1986, and is looking for a passionate individual interested in apprenticing to make cheese.
The creamery processes approximately 250 gallons of cow’s milk into yogurt and cheese every week. We currently make 14 different types of cheese, ranging from soft to extra hard.
Necessary Qualities of a Cheese Apprentice:
Sincere interest in learning how to make and sell cheese
Pays 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.
This year the Creamery is trying to fundraise and to finalize the plans for a bigger Creamery building. Anything you can contribute to that project is highly welcomed.
What you will learn:
How to make different kinds of cheese, including (but not limited to) Gouda, Alpine Style, Quark, Blue Cheese, Camembert, Parmesan, Mozzarella, and Feta
How to make yogurt
Cave Management (washing, brining, flipping, and overall age management of cheese)
This is 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. There is also a possibility for the right person to become a Cheese Making Assistant after finishing the apprenticeship.
If you are interested in making cheese with our small and diverse creamery, please contact our friendly cheese maker Benjamin at
Temple-Wilton Community Farm is registered as a 'Mentor Farm' with the Biodynamic Association's apprenticeship program.
Click Here for information on other opportunities through their program.