The Temple-Wilton Community Farm is a year-round CSA with about 130 acres of pasture, hayfields, vegetable fields, and woods. We provide about 100 households with vegetables, milk, yogurt, cheese, eggs, meat and assorted fruits.
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 intern with us, you will be provided with a bedroom in a beautiful apartment with other farmworkers, 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.
The vegetable internship will cover the daily tasks of growing over 40 different vegetables and herbs on about 4 acres:
Greenhouse Management: seed starting and in-ground planting
Sowing and transplanting in the field
Making and application of Biodynamic preparations
Weeding, cultivation & pest management
Harvest & post-harvest handling of vegetables and herbs.
The majority of our work is done by hand. We manage the farm biodynamically with a strong emphasis on building healthy, biologically active soil.
Work schedule: The workweek is generally Monday through Saturday. However, with a short season and unpredictable weather, flexibility to accommodate changes in the work schedule is required.
Duration: Mid-April through October.
Skills and Attitude: Interns must be honest, open, respectful, and be ready to work hard while maintaining a positive attitude. Applicants need to be in good physical health and able to work hard in various jobs and changing weather conditions. No electronic devices are to be used during work hours.
If you are interested in working with the vegetables, please contact Anthony Graham at email@example.com with a short description of why you wish to do this and a brief resume.
Work in the dairy involves milking the cows, moving them to the pastures, as well as many other aspects of managing a dairy herd.
You will gain experience and competence in the skills necessary to manage rotational grazing, including the use of electric fencing and how to move and handle the animals.
We milk twice daily, at 6 am and 4 pm, 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 firstname.lastname@example.org 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 email@example.com
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.