Tour being offered at Stutzman’s Farm
SANGERVILLE — Stutzman’s is a third generation family farm, owned and operated by Sid and Rainie Stutzman, that offers high quality fruits and vegetables through their retail farm stand and store. They also operate Stutzman’s Farm Bakery and Café. The Stutzmans have implemented numerous natural and sustainable growing practices with assistance from the USDA-NRCS, the PCSWCD and from MOFGA.
The Stutzman Farm Tour will be held on Wednesday, April 23 and will feature the innovative gothic arch cedar high tunnel that was designed under a USDA-NRCS Conservation Innovation Grant awarded to the PCSWCD. Presenters will include Sid, Rainie and Sunny Stutzman, and Joanna Tarrazi, Piscataquis County Soil and Water Conservation District executive director.
The high tunnel supports both the local forest products industry and local sustainable agriculture. Organic research trials have been underway for the past few years, proving that the high tunnel can significantly extend the growing season for many types of crops. A wooden high tunnel kit and handbook will become available in the future for farmers and gardeners in Maine and elsewhere.
The tour will also highlight the USDA-NRCS and MOFGA conservation programs and practices that the Stutzmans utilize for their on-farm improvements, so that their farm is sustainable for now and for future generations. Katy Green, MOFGA organic transitions coordinator and David Power, USDA-NRCS Piscataquis County district conservationist will both answer questions about conservation programs and practices at Stutzman’s Farm. Those who are an agricultural producer, or are thinking of becoming one, and would like to learn about the USDA-NRCS and MOFGA programs and services available may be interested in this workshop.
After this free workshop, will be for lunch at Stutzman’s Farm to Table Bakery and Café and informal discussions about local sustainable agriculture. The food created and sold there is made using the fresh vegetables, fruits and herbs from their farm and other local producers. A wood fired pizza buffet and a la carte beverages and desserts prepared by Stutzman’s Farm will be available for purchase.
The Stutzman’s Farm to Table Bakery and Café will be open on April 23 just for Stutzman’s Farm Tour participants. The bakery and café are currently open to the public every Saturday from 7 a.m. to 6 p.m. and every Sunday for a homemade brunch from 10 a.m. to 1 p.m. The brunch also features the talent of local musicians, including Sid Stutzman, who performs in String Field Theory. To learn more about the Stutzman’s Farm history and also upcoming news and events, visit http://www.mainehighlandsfarmers.com/StutzmansFarm.html and https://www.facebook.com/pages/Stutzmans-Farm-Stand-Bakery/110776759000394.
Pre-registrations are requested for the Stutzman’s Farm Tour. For more information and to register through the PCSWCD, contact 564-2321, extension 3 or email at info@piscataquisswcd.org. Register through MOFGA by email at rsvp@mofga.org. If the tour needs to be postponed because of weather, it will be held on Thursday, April 24 and those who are registered to attend the tour will be notified.