Billings Farm

Time Travel Tuesdays
2021-08-31 10:00 - 17:00, 2021-09-07 10:00 - 17:00, 2021-09-14 10:00 - 17:00, 2021-09-21 10:00 - 17:00 (America/New_York) | VT
Travel back in time with 1890 farm activities! Guess the artifact, butter making, hands-on crafts and games.

10:30 & 4:00 Garden Programs
11:00-4:00 Historic Recipes in the Learning Kitchen
11:00-3:00 Guess the Artifact in the exhibits
12:00 & 2:00 Butter Making Program on the Farmhouse Terrace
Time Travel Activity near the Garden Shed
Croquet on the front lawn of the 1890 Farm Manager’s House

"Foodie" Fridays
2021-09-03 10:00 - 17:00, 2021-09-10 10:00 - 17:00, 2021-09-17 10:00 - 17:00
Discover how we use seasonal ingredients from our farm and gardens to make delicious recipes. Culinary demonstrations and interactive garden programs.

Harvest Week: Herbs
2021-09-06 10:00 - 17:00, 2021-09-07 10:00 - 17:00, 2021-09-08 10:00 - 17:00, 2021-09-09 10:00 - 17:00, 2021-09-10 10:00 - 17:00, 2021-09-11 10:00 - 17:00, 2021-09-12 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Herbs – Sept. 6-12 & Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Harvesting and Putting Food By – Sept. 13-19. Help harvest crops from our gardens and learn about different preservation methods such as canning, pickling and drying.
Apples – Sept. 27-Oct. 3. There are 2,500 varieties of apples grown in the United States. Learn which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!

Billings Backyard: Making Jam with Chef Emery
2021-09-11 10:00 - 11:30
Don’t get in a jam with this year’s harvest! Learn how to turn your bounty into something delicious and new!
Jams can include many more ingredients than just fruits from the orchard or garden. Follow along as Chef Emery demonstrates how to make your own unique blend of sweet and savory jams. Recipes covered will include:

Tomato White Peach Jam
Carrot Cake Jam
Maple Bacon Jam

Discover how easy and fun it is to make your own jam and learn how to incorporate jam into your cooking in ways you might not have thought of before.
This presentation is offered at Billings Farm & Museum and is followed by a 30-minute Q&A period. The workshop costs $15/person; $10/BF&M Member. Space is limited! Reserve your spot before September 10th, at www.billingsfarm.org/classes-workshops/ or call 802-457-2355.
Visiting safely. For the continued safety of our staff and guests, all guests over the age of 2 are required to wear a face covering in all indoor spaces. For outdoor spaces, mask wearing is optional for fully-vaccinated persons; unvaccinated persons must wear masks when around people and unable to maintain 6’ physical distances. No entry is permitted without a face covering. Visit billingsfarm.org/safety for details.
About Chef Emery. Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Upcoming workshops:
November 13: Homemade Felted Soap with Fiber Artist, Tiana St. James
December 4: Holiday Gifts from the Kitchen with Billings Farm’s Chef Emery

Traditional Crafts Day
2021-09-12 10:00 - 17:00
A celebration of makers and the handmade. Visitors can learn how these pragmatic and beautiful crafts are made, view demonstrations, and meet practicing artisans in the region.
Explore some of Vermont’s traditional crafts and discover their history, process, and uses. Demonstrations will include:

Wheel-thrown Pottery with Laura White of Woodstock, Vermont. White learned her craft through years of schooling and apprenticeships and continues to explore new techniques and ideas. Guests can watch as she creates artful bowls and other vessels for daily use using a pottery wheel. Kids can work some clay at her table and make their own creations.
Leather Working with Mark Humpal of Cornish, New Hampshire. Humpal has been doing leatherwork for four decades, having apprenticed to a master saddle maker and a European shoemaker. He will demonstrate how to make and repair leather harnesses for horses.
Sheep Shear Silhouette Cuttings with Carolyn Guest of St. Johnsbury, Vermont. Using only sheep shears, Guest practices the art of papercutting as a way to tell about her experiences, the stories she has heard and to reflect on her rural Vermont heritage.
Fiber Art Crafts with the Billings Farm staff. See how wool is spun and used for weaving knitting, and crochet.

~ Bring your own knitting and crocheting projects and join a friendly knitting circle.
~ Try finger knitting or working clay at the Kids Clay Station.
~ Sample homemade ricotta and hand-churned butter and watch a demonstration of how they are made.
Fresh local cider and cider donuts will be available for sale as well as Billings Farm artisan-crafted cheddars. The craftspeople on site will have select items for purchase. Live music from 12-3.

Harvest Weeks: Harvesting & Putting Food By
2021-09-13 10:00 - 17:00, 2021-09-14 10:00 - 17:00, 2021-09-15 10:00 - 17:00, 2021-09-16 10:00 - 17:00, 2021-09-17 10:00 - 17:00, 2021-09-18 10:00 - 17:00, 2021-09-19 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Harvesting and Putting Food By – Sept. 13-19. Help harvest crops from our gardens and learn about different preservation methods such as canning, pickling and drying.
Herbs – Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Apples – Sept. 27-Oct. 3. There are 2,500 varieties of apples grown in the United States. Learn which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!

Voices from the Land, A Photography Exhibition by Jim Westphalen
2021-09-18 10:00 - 17:00, 2021-09-19 10:00 - 17:00, 2021-09-20 10:00 - 17:00, 2021-09-21 10:00 - 17:00
Sept. 18-Oct. 20
Traveling through Vermont, we might assume rural beauty to be commonplace. But what do we “see” when we pass an old barn or outbuilding? In this exhibition of 22 large-format photographs by celebrated Vermont photographer Jim Westphalen, hosted by Billings Farm & Museum, each picture tells a story, through indelible images of rural structures and landscapes of Vermont.
The photographs are available for purchase and a portion of the proceeds will support Billings Farm & Museum.

Harvest Weeks: Herbs
2021-09-20 10:00 - 17:00, 2021-09-21 10:00 - 17:00, 2021-09-22 10:00 - 17:00
Harvest Weeks at the Farm. As the end of the gardening season approaches, learn about autumn harvest activities and preserving foods through interactive demonstrations and food tastings each week:

Herbs – Sept. 20-26. Learn about harvesting and drying herbs and their medicinal and culinary uses.
Apples – Sept. 27-Oct. 3 and Oct. 11-17.There are 2,500 varieties of apples grown in the United States. Find out which ones are grown locally here in Vermont. Sample several varieties and taste the differences. See how we make Mini Apple Pies – enjoy a sample and take home the recipe!
Pumpkins & Squash – Oct. 4-10 and Oct. 18-24. Did you know pumpkins and squash are actually considered a fruit? Learn about the different varieties of these two fruits and how they are stored for the winter. See a demonstration of our Squash Gnocchi recipe and enjoy samples.
Putting Food By – Oct. 25-31. Help harvest food from our gardens. Learn methods to preserve food to last through the winter, including canning, drying, and pickling. See a quick pickling demonstration and enjoy a sample.
