5 day in-the-field course with JM Fortier & Curtis Stone
La Ferme de Quatre-Temps, Hemmingford, QC, Canada
DISCLAIMER – This is an advanced course and not intended for beginners.
Join Jean-Martin Fortier and Curtis Stone for this very rare opportunity at an incredible farm. La Ferme de Quatre-Temps (The Farm of Four Seasons) is an ambitious research farm located in Hemmingford, Quebec, Canada. Started by JM Fortier in 2014, this farm is at the forefront of innovation in market gardening. Pushing the boundaries of appropriate technology, land regeneration, bio-diversity and profit, this farm is demonstrating so many possibilities.
This is a highly technical and hands-on course. We recommend that you be very familiar with the work of either Curtis or JM before coming.
THIS COURSE IS INTENDED FOR EXPERIENCED GROWERS OR THOSE WHO HAVE AN ADVANCED UNDERSTANDING OF MARKET GARDENING.
IT IS NOT A COURSE FOR BEGINNERS.
Throughout these five days, you will see an entire week of production from all the daily tasks such as bed prep, planting, field management, aggregating orders, harvesting, processing, packing and loading up for delivery. Each day will include a real-time demonstration of what is currently being done on the farm for that day, followed by a more broad picture of other tasks and events that happen on the farm throughout the year.
The course will start with a thorough and comprehensive tour of the entire operation, from the fields, greenhouses, post-harvest station, tools, infrastructure and the team that make it all happen. Most of our time will be spent in the field, but some subjects such as crop planning, team management and marketing will be in a comfortable classroom setting on site.
Topics covered will be:
Growing for markets, chef’s and CSA’s
Succession planting and harvesting
Crop specifics and protocols (planting to harvesting)
Building and managing a team
Approaching and building clientele (chef’s and aggregators)
Tools and equipment demostrations
On-line marketing and social media
and much more…
Lunch and snacks for breaks will be provided each day and catered by the on-farm kitchen crew. We’ll be enjoying the best seasonal and organic meals that La Ferme de Quatre-Temps has to offer.
We will be providing a list of potential hotels, AirBnb’s and hostels in the area by early 2018. This list will be emailed to all participants.
Space is limited to 40 people.