1. Beginning Diversified Vegetable Farming
Are you looking to startup a small scale diversified vegetable operation for direct to consumer or retail sales? Our two presenters, Elizabeth Henderson and Tricia Bross bring their many years of practical experience to this session, describing what you need to do to plan, plant, grow, harvest and sell high quality organic produce to a variety of market outlets.  Assessing your skills, talents and goals as well as prioritizing the use of your resources and accessing the various marketing channels will lay the foundation for your farm planning. Organic growing begins with promotion of soil health, with a wide variety of scale appropriate methods and inputs discussed to provide fertile soil for your crops.  Weeds and water management will aid you in understanding planting locations and sequences, and are two very important areas of focus for the market gardener.  Seed selection along with disease and insect management will be integrated into the whole farm planning system.  Post harvest handling and the special needs of the various markets along with the recordkeeping used to manage a complex and diverse operation will be reviewed, giving you the tools to be successful. Continuing Education Units for Certified Crop advisors applied for: CM (4.0), SW (1.0),  IPM (1.0),  NM (1.0)

2. Fresh Market Vegetable Machinery and Equipment
Two long time fresh market vegetable growers, Martin Diffley of the Gardens of Eagen in Minnesota, and Steve Pincus of TIPI Produce in Wisconsin will share their experience with buying, using, and modifying a wide array of both small and larger scale equipment on their diversified vegetable farms.  Assessing your farm system as well as your capabilities and market demands will help you use your capital, skills and labor wisely.  Both presenters have extensive experience with buying and selling new and used equipment and can help others decide what capital purchases make the most sense for the size of your operation.  A wide variety of both hand and tractor based of tillage, planting, plant maintenance, cultivating and harvesting equipment will be reviewed in detail as well as where to purchase new or used items and parts for this machinery.  This workshop will aid both experienced and new producers be more comfortable in knowing what and where to purchase, how to fix, or what to modify from the wide range of equipment available.  Join them for a day of learning about how to make your farm more efficient by using the right tool for the job. Use of the appropriate tools can improve both the quality and quantity of your production and improve the economic viability of your operation.  Continuing Education Units for Certified Crop advisors applied for: M (7.0)

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3. Advanced Organic Dairy Production - Improving your System
Once you have transitioned to organic production, there are still improvements you can make to enhance your bottom line and better your operation. Our panel of speakers, Dr. Guy Jodarksi,  veterinarian, Tom Weaver, dairy nutritionist and Certified Crop Advisor, and Tom Miller, organic dairy farmer,  all have extensive experience with a variety of organic management systems and will discuss animal health, disease prevention, nutrition, crop production and feed quality. By using Tom Miller’s family farm as an example for discussion, all aspects of dairying will be covered.  On the agronomic side, growing and storing high quality pastures, forages and crops for quality feeds year round is a foundation of a healthy herd.  Ration balancing including supplements and formulations based on the raw agricultural commodities available will aid producers to get the most from their own on-farm or purchased feeds.  Disease management, from calves to heifers, lactating cows and dry cows will all be discussed, emphasizing prevention for both acute and chronic health challenges. Housing and animal handling will also be covered as part of this holistic view of the organic dairy herd system.  Join with other experienced organic dairy farmers to discuss what they have found works well on their operations, as well as reviewing what areas may need improvement.  This course is meant for dairy farmers who are currently certified organic, the basics of organic production and certification will not be the focus of this session.

4. Organic Sheep and Goat Production
Whether for milk or meat, full time or part time, small ruminants may be a good fit for your operation. Veterinarian and producer Ann Wells, DVM, and Iowa goat dairy producer, Merle Steines, will share their farm-based knowledge and best practices for successful organic production. Although dairy goats, dairy sheep, lamb and goat meat systems are all unique, there are many commonalities that will be discussed in this session.  Ann has had her own sheep flocks and goat herds, and has also done a lot of research and writing on small ruminant systems. She has also done work specifically on meat goats. Merle and his wife have milked a small herd of certified organic goats for over 20 years, and have utilized a wide diversity of markets. General herd and flock management will be discussed, including a look at the elements of successful pasture systems, feeding systems and how to manage your animals’ nutritional needs. Learn about herd/flock size issues and discuss the economics of different types of systems.  Explore facilities you may need and various marketing strategies.  A good amount of time will be spent on the details of successful reproduction and organic animal health management. Ann will detail parasite management strategies generated from research she has undertaken.

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5. Organic Beef Production
How can you profitably produce and sell organic beef animals or organic meat? Three experienced farmers, Jim Munsch, Jim Goodman and Mike Green, will share with you their "best practices."  All agree that successful organic livestock production focuses on a holistic pasture/grazing oriented production model. Jim Munsch has a moderate sized cow-calf operation, from which he direct markets organic beef through a nearby Community Supported Agriculture farm. Jim Goodman is an organic dairy farmer that sells the majority of his dairy steer meat at the popular Dane County Farmers’ Market in Madison. Mike Green and his family have a cow-calf operation and do a wide diversity of marketing for their meat, from working with the Organic Meat Company (CROPP) to running a restaurant specializing in their and other local meat products.
This session will start with an overview of how these three organic beef farmers manage their systems, and then will move into a discussion of the details. The presenters are intent on focusing the session to fit YOUR needs, and are planning to cover everything from pasture management to organic animal health.  Included in the discussion will be marketing issues, organic certification, finishing methods and a look at the financial picture.

6. Understanding and Enhancing Soils through Organic Stewardship
Organic management begins with healthy soils.  This session will give you the background to understand the complexities of soil fertility as you develop your soil improvement and crop production plans for both the short and long term.  With the basic understanding of soil formation, physical properties, and biological life, you will learn to apply this knowledge in a useful way when planning and managing your farm operation.  Cropping systems including cover crops, soil and plant relationships, soil organic matter and food web, as well as the physical and chemical aspects of soil fertility will be covered, helping you with fertilizer and amendment input purchases that will be the most effective for crop health and soil tilth. Join Francis Thicke, soil scientist and organic dairy farmer, and Glen Borgerding, organic crop consultant, for a day of in-depth learning about both the science and practical side of soil improvement to further enhance your farm's yields. Continuing Education Units for Certified Crop advisors applied for: SW (5.0), NM (2.0)

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7. Introduction to Organic Food and Farming
Organic foods have moved from a small niche to the mainstream, with recognition by universities, government, consumers and farmers, that organic production methods offer viable and exciting options for the future of agriculture.  The basic foundations of organic philosophy, regulations, certification and policy will be covered to aid participants in understanding the dynamic organic marketplace and how to access that market.  Current research and an overview of production methods will give participants an understanding of organic farming systems.  Organic agriculture is much more than nonuse of synthetic chemicals; it is a proactive management system using methods and natural inputs to create a sustainable plan for producing food and fiber.  Emerging issues will also be discussed, giving a window into the prospects for organics as reflected both in the marketplace and in governmental programs which aid those entering or active in organics.  Jim Riddle, University of Minnesota organic outreach specialist, George Kuepper, Kerr Center for Sustainable Agriculture Sustainable Agriculture Specialist, and Atina Diffley, Minnesota organic vegetable farmer, will present past, present and future scenarios for organic agriculture.  Agriculture education professionals, bankers, government officials and producers who want to learn more about organic production and marketing are encouraged to attend.

8. Transition to Organic Row Crop Production
This course offers an introduction to the essential information and strategies you'll need to move to successful organic crop production.   Experienced presenters Elizabeth Dyck, organic researcher and farmer, and Carmen Fernholz, longtime organic grain farmer and Organic Research Coordinator for the U of MN, will introduce you to actual transition practices—tested both through research and by farmers. They’ll introduce key concepts of soil, crop, and pest biology and demonstrate how you can develop practices to manage your own farm system effectively through the transition period and beyond.  They’ll show you how you can effectively integrate into your management system such soil-building practices as cover cropping, a diversified rotation, use of animal manures and compost, and minimized tillage.   Inexpensive methods of monitoring your soil’s fertility, tilth, and biological function will also be discussed.  Both course instructors are specialists in organic weed management: they’ll introduce you to an integrated approach to organic weed control that includes taking advantage of “weak spots” in weed life cycles, monitoring soil temperature to time tillage operations to benefit crop growth and stifle weeds, utilizing weed-suppressing crop types in the rotation, and high and low tech methods of managing such pernicious weeds as Canada thistle.  Methods for diversifying and organizing your farm to avoid and manage insect pest and disease problems will also be presented.
Other practical aspects of the transition process will also be covered, including getting organic certification and marketing your crops.  They’ll demystify the certification process by guiding you through such critical topics as choosing and working with a certification agency, maintaining organic standards from purchase of seed and inputs through crop storage and delivery, and record-keeping.   They’ll cover the marketing options available to transitioning and certified growers and strategies for optimizing profitability while avoiding short and long-term marketing pitfalls. 
This course is primarily focused on field crop production but examples of how transition strategies apply to vegetable systems will also be included.  The course is meant to be highly interactive with discussions and exercises that allow you to begin to apply course concepts and techniques to your own farm and to get feedback on your ideas.  Participants will also be provided with a notebook that covers all the information presented during the course and more, plus a listing of useful sources of information on the transition process. Continuing Education Units for Certified Crop advisors applied for: CM (4.0), SW (1.0), PM (2.0)

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9. Advanced Row Crop Management
The demand for organic row crops is very strong, challenging organic producers to improve yields.  Our panel of University professors and farmers will explore the many different ways you can expand your organic management skills.    Build a holistic organic cropping system based in the understanding of your farm’s ecology including knowledge of insect and weed cycles, conservation of natural enemies, and making your farm less desirable to invasive pests. Improvement of your soil fertility as well as having knowledge of weed biology to aid you in management decisions can produce better yields. Good harvest practices and post harvest handling protect your bounty and maintain quality, resulting in long term relationships with your buyers.  Professors and organic researchers, Kathleen Delate, Matt Liebman, and Matt O’Neal from Iowa State University will discuss what they have learned from experimentation with soil building, weed and insect control both on research farms and cooperating farms using a wide variety of production systems. Klaas and Mary-Howell Martens from New York State will share their extensive practical experience from their own diversified farm and feed mill as well as their network of organic farmers in the Northeast.  Kevin Shelley, outreach educator with the University of Wisconsin Nutrient and Pest Management Program, will be the moderator for this course. Continuing Education Units for Certified Crop advisors applied for: PM (2.0),  SW (2.0),  NM (2.0), CM (1.0)

10. Farm Energy: Conservation and Alternatives
With energy bills consuming more of our resources every day, a good assessment of energy use and alternatives is in everyone’s best interest. In this course we will help you identify what energy needs you have on the farm, offer suggestions for conservation efforts and then look at the wide variety of existing and potential sources you have to tap from. From biomass to solar, we will match the job to the energy type and give you tools to assess the best systems for your operation. Martin Kleinschmit of the Nebraska Center for Rural Affairs has been working with farmers on energy issues for over 30 years. Robert Byrnes of the Nebraska Renewable Energy Association offers practical energy system expertise.
The course will start with a discussion of how to assess the energy needs on your farm, including a look at your current sources of energy and possible alternatives, including conservation. Martin and Robert will then spend the afternoon giving a closer look at a variety of energy alternatives, from passive solar systems to thermal systems, ventilation suggestions and composting machines. Robert will also describe a successful on-farm bio-diesel squeezing process, small wind systems and home sized hydrated alcohol plants.