For more information, visit the UMaine Cooperative Extension Wild Blueberries website.
To register by phone please call 207.581.3175 or 1.800.287.0274 (in Maine).
If you are a person with a disability and need an accommodation to participate in this program, please contact Mary Michaud at mary.j.michaud@maine.edu or 207.581.3175 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
This two-session class will cover the major pest and disease threats to honey bee colonies and their management. Focusing on non-chemical and IPM strategies, students will learn the best management practices for all of the major threats to colony health in Maine
Instructor: Erin MacGregor-Forbes, EAS Certified Master Beekeeper
Textbook (required):
“Honey Bee Diseases & Pests”, Third Edition, Canadian Association of Professional Apiculturists (CAPA) ISBN 9780969333616
The course fee is $50. You may receive the textbook from us via scheduled pickup at our office in Falmouth at no additional cost, or choose delivery by mail from us for an additional $15 (Shipping not available outside the United States). We cannot guarantee the timely arrival of textbooks. If you prefer, order directly from the publishers (Honey Bee Diseases and Pests, CAPA) or from the seller of your choice and receive a $10 discount on the price of the course-pay just $40 for the course.
Participants will receive the Zoom information after registering for this event.
To request a reasonable accommodation, please contact Becky Gray, UMaine Extension staff, by email or call our office at 207.781.6099 or 800.287.1471 (in Maine), to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
This class focuses on understanding the natural causes and benefits of swarming, and encourages participants to embrace and utilize the natural reproductive instincts of colonies to improve colony health and apiary success.
Instructor: Erin MacGregor-Forbes, EAS Certified Master Beekeeper
The course fee is $35
Participants will receive the Zoom information after registering for this event.
To request a reasonable accommodation, please contact Becky Gray, UMaine Extension staff, by email or call our office at 207.781.6099 or 800.287.1471 (in Maine), to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Requests for refunds must be received 7 days prior to the start of class.
University of Maine Cooperative Extension and the Southern Maine Maple Sugarmakers Association are pleased to offer this event. In the morning participants will learn about identifying and tapping trees, collecting and boiling sap, and filtering grading and canning syrup. In the afternoon, those interested can join us at Nash Valley Farm to look at their tubing systems and discuss considerations when setting up this efficient sap collection method.
Please note, this portion of the program will be held outside in the sugarbush, so be sure to bring warm clothes, gloves, and boots. Snacks will be provided, but please plan to bring your own lunch if you plan to attend both portions of the program.
Fee: $15 – Includes Textbook: “Backyard Sugarin’ A Complete How-To Guide” by Rink Mann
Registration is required in advance. Join us for just the morning session, just the afternoon session, or join us for both with a single registration.
Schedule:
9:00 to 11:30: Getting Setup for Backyard Maple Sugaring, Shaw Brothers Construction Company: 341 Mosher Rd, Gorham, ME 04038
12:30 to 3:00: Tubing Installation and Maintenance, Nash Valley Farm, 79 Nash Road, Windham, ME 04062.
Per University of Maine guidelines, for indoor meetings and programs, face masks are required indoors for all people regardless of vaccination status.
The University consistently seeks to take steps to minimize the risk of COVID-19 infections (or any other spread of disease) in accordance with applicable law, regulation, and guidance provided by health authorities. These efforts may include policies and safeguards implemented by the University such as symptom checks, social distancing, use of facial coverings, and isolating and quarantining when required. Despite these efforts, the University cannot categorically guarantee that any person entering University campuses or facilities will not contract COVID-19 or any other communicable disease and any such person must assess and accept the risks of illness or injury for themselves. We remind participants to stay home if they are not feeling well or if they are at high risk of complications if exposed.
Image Description: The University of Maine Cooperative Extension
Image Description: Southern Maine Maple Sugarmakers Association logo
All classes are taught by UMaine Extension and MOFGA subject matter experts.
For complete information, including the course syllabus, visit the Boots-2-Bushels website.
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Anne Devin, UMaine Extension, anne.devin@maine.edu, or 207.505.0722 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 12, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 13, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 15, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 17, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 22, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky! How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Professor Kathy Savoie, MS, RD, in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters, and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
For more information, visit Cooking for Crowds Workshops.
Registration deadline: January 24, 2022.
REFUND POLICY: No refunds or credits of any payment will be made for notification of withdrawal within 5 days of the start of the class. Prior to that time, we will refund your registration fee minus a $5 service fee. Course and material fees will be refunded in full if a class is canceled.
If you are a person with a disability and need an accommodation to participate in this program, please call Eavan Sibole at 207.781-6099 or 1.800.287.1471 (in Maine) to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The webinar series will be recorded, and a link to the recordings will be emailed to registered participants as soon as it is available, generally within a week after the session airs.
Session One, February 28th
Flowering and Irrigating in High Tunnels
Speakers:
Session Two, March 1st
Deep Dive into Popular Varieties: Mums, Anemone, Ranunculus, and more!
Speakers:
Session Three, March 2nd
Planning the Season: Succession Planting
Speakers:
Session Four, March 3rd
Maintaining Happy Blooms: Post-Harvest Handling
Speakers:
An in-Person, afternoon networking opportunity at Longfellow’s Greenhouses—includes refreshments and an update from the newly forming Maine Flower Collective Project.
Per University of Maine guidelines, for indoor meetings and programs, face masks and no evidence of COVID-19 symptoms are required indoors for all people regardless of vaccination status.
The University consistently seeks to take steps to minimize the risk of COVID-19 infections (or any other spread of disease) in accordance with applicable law, regulation, and guidance provided by health authorities. These efforts may include policies and safeguards implemented by the University such as symptom checks, social distancing, use of facial coverings, and isolating and quarantining when required. Despite these efforts, the University cannot categorically guarantee that any person entering University campuses or facilities will not contract COVID-19 or any other communicable disease and any such person must assess and accept the risks of illness or injury for themselves. We remind participants to stay home if they are not feeling well or if they are at high risk of complications if exposed.
Session fee options:
Webinars only: $60
Webinars and one in-person networking: $75
In-person networking opportunity: $15 per person. You are not required to join the webinar sessions in order to participate in the networking opportunity.
Please note: We understand the uncertainty of attending in-person events due to the ever-changing Covid-19 situation. Therefore, refunds for the in-person networking will be available. Please let us know via email to extension.agcumberland@maine.edu if you are unable to attend.
Participants will receive the Zoom information after registering for this event.
If you need assistance with registration or with Zoom, please contact US:IT Service Desk at help@maine.edu or 1.800.696.4357. US:IT Service Desk is available until 8:00 PM.
To request a reasonable accommodation, please contact Becky Gray, UMaine Extension staff, by email or call our office at 207.781.6099 or 800.287.1471 (in Maine), to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Financial Assistance is available. Please contact Becky Gray, UMaine Extension staff, by email or call 207.781.6099 for information.
Sponsors:
Image Description: johnnys seed logo
Image Description: logo Allen, Sterling & Lothrop
Image Description: logo for Longfellow's Greenhouses
That could mean being able to grow crops you haven’t been able to before, or simply getting to grow and harvest during months previously out of reach. Season extension techniques often make for healthier and more productive plants, too! This webinar will share the possibilities of season extension, different strategies ranging from strategic use of mulches and row covers to small high tunnels, and in-depth guidance on how to build and implement these systems in your gardens.
Instructors:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Image Description: The University of Maine Cooperative Extension
Image Description: UNH Extension logo
Hydroponics is the science of growing plants in water instead of soil. With a few simple tools and materials you can build your own working hydroponic system for year-round indoor gardening. Join us for this exciting webinar where you’ll learn the fundamentals and benefits of growing herbs and leafy vegetables in a small, homemade, hydroponic system along with instructions on how to build your own.
Instructor:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Image Description: The University of Maine Cooperative Extension
Image Description: UNH Extension logo
Creating new plants from cuttings is an inexpensive and fun gardening project that can take place even in the winter months and is often not as challenging as you would suspect. Certain trees and shrubs are best propagated from cuttings taken in late winter or early spring while plants are still dormant. Dr. Bryan Peterson will share suggestions on which plants to propagate this time of year, essential tools and supplies, and best practices for success.
Instructor:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
Image Description: The University of Maine Cooperative Extension
Image Description: UNH Extension logo
Trevor Hardy is a seventh-generation fruit and vegetable farmer with a degree in Industrial Engineering. In addition to helping operate Brookdale Fruit Farm, Inc., Trevor manages Brookdale Farm Supplies, the largest irrigation and row crop supplies company in New England.
Candi Gilpatrick has been an Agricultural Engineer with Maine NRCS since 1990 where she designs various projects to address resource concerns, including irrigation systems. She has a degree in Agricultural Engineering from the University of Maine. She is located in Lewiston and currently provides assistance to Maine’s southern six counties.
For more information visit Getting Started With Irrigation.
If you are a person with a disability and need an accommodation to participate in this program, or would like to discuss any other barriers to participation, please email ellen.mallory@maine.edu or call Ellen Mallory at 207.581.2942 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
Wednesday, January 19, 2022
11:30 a.m. Maine Vegetable & Small Fruit Growers Association Business Meeting
Lisa Turner, President MVSFGA, Presiding
12:00 p.m. BioPesticides and Their Place on Your Farm
Steve Bogash, Marrone Bio Innovations
6:30 p.m. Nitrogen Management in Maine Soils
Bruce Hoskins, University of Maine Soil Testing Lab
Wednesday, January 26, 2022
12:00 p.m. Highmoor Farm Trials: Strawberries, Pumpkins, Sweet Corn, Celery, Artichokes
Peyton Ginakes, David Handley, University of Maine Cooperative Extension
6:30 p.m. “New” Pest Update: Insects and Diseases
David Handley, UMaine Cooperative Extension
7:00 p.m. Pesticide Registration Update for Vegetable & Berry Growers
Paul Peters Northeast Ag
7:30p.m. Adjourn MVSFGA
Pesticide applicator credits will be offered for attending the program.
There will be a $10.00 per day registration fee for non-members to attend the meeting.
If you are a person with a disability and need an accommodation to participate in this program, please call Caitlin Ramsay at 207.933.2100 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The University of Maine Cooperative Extension presents On Demand Gardening Webinars, which come in bundles of 3 to 4 pre-recorded webinars (60 to 75 minutes each) on a gardening-related topic as well as a list of resources. In our composting and soil health bundle, you’ll learn about the basic principles of composting, the benefits and uses for cover crops in the home garden, when and how to apply manure, and best practices for optimizing soil health.
Program Fee: Offered on a sliding Scale – $0, $15, $30
The following webinars are included in this bundle:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The University of Maine Cooperative Extension presents On Demand Gardening Webinars, which come in bundles of 3 to 4 pre-recorded webinars (60 to 75 minutes each) on a gardening-related topic as well as a list of resources. In our gardening with natives bundle, you’ll learn about the important role of native plants in our ecosystems, how to start and care for seed-grown native plants, landscape design and maintenance practices that support pollinators, and edible native plants found in the wild and your own backyard.
Program Fee: Offered on a sliding Scale – $0, $15, $30
The following webinars are included in this bundle:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
The University of Maine Cooperative Extension presents On Demand Gardening Webinars, which come in bundles of 3 to 4 pre-recorded webinars (60 to 75 minutes each) on a gardening related topic as well as a list of resources. In our home orchard bundle, you’ll learn how to start your very own backyard orchard, including site and variety selection, pest and disease management, pruning techniques, and more!
Program Fee: Offered on a sliding Scale – $0, $15, $30
The following webinars are included in this bundle:
If you are a person with a disability and need a reasonable accommodation to participate in this program, please contact Pamela Hargest, UMaine Extension Horticulture Professional, at extension.gardening@maine.edu or 207.781.6099 to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.
