Greenhorns Cider Camp 2019, in the news!

posted November 18, 2019

For all yee greenhorns whose end-of-summer plans did not involve the pippins of Pembroke, check out this fun and informative article by Jeffrey B. Roth, Maine Correspondent to Lancaster Farming journal: Hard Cider Production Is Focus of DIY Cider Camp.

Gene Cartwright emptying bucket into portable apple grinder to make the pulpy mash that goes into electric cider press. Featuring Smithereen Farm’s Timber Frame Kitchen, Herb Drying Attic, and Blueberry Shed (in the far right)!

Severine reports: “We hope to host more workshops on these kinds of things, co-visioning natural resource economies that are of use in this region. And, we believe that there will be more young farmers in this region — that is why we are here,” Tscharner Fleming said in her welcoming remarks at the cider-pressing weekend in mid-September.

And a dreamy description of Cider Camp’s festivitis: “At the cider event, Cartwright set up his portable apple grinder and cider press in front of the Farm Camp, a two-story, timber-frame outdoor kitchen, which features a large cast-iron kitchen wood-stove. Baskets and bins containing various small apple varieties, along with chokecherries, blueberries and nuts, lined the entrance of the building. With the help of attendees, he demonstrated grinding and pressing apples, the first step in the cider-making process.”

AND of course, stay tuned for upcoming schedule to join us for the next round of Greenhorns Summer Camp workshops and camps in 2020!!


Greenhorns presents: Wild fruit vinega! Making Apple cider vinegar on a homestead scale

Join us for a half day session where we will be learning how to make apple cider vinegar on a homestead scale!

Over the course of the workshop we will be covering all of the essentials of vinegar making. This will include:

  • Learning how to make ACV for your own use. We’ll be Gathering wild and heirloom apples which we will then turn into vinegar.
  • We will be tasting various varieties of apples and learning how the different flavor profiles in the fruit impact the flavor outcome in the cider. We will use this info to generate a ‘data sheet’ on the prolific wild and cultivated trees in the area.
  • Learning the best means for pressing apples, as well as the essentials of sanitation practices and other relevant rules.
  • We will learn the basics of fermentation.
  • Both materials and space will be provided and you will end up with your own carboy of vinegar. We will go through the production methods for producing fire cider, vinaigrette, herbal vinegar and other value added products.
  • Other considerations such as labels, sales rules, MOFGA regulations etc will also be covered.
Important Info:

Date: October 13th

TIme: 1-4 PM

Location: 4 Leighton Point Rd, Reversing Hall

Cost: sliding scale, $10

RSVP requested, email office@greenhorns.org


good example of citizen science

posted December 31, 2015

The Practical Farmers of Iowa have released their latest study on the effects of apple cider vinegar supplementation in feeder pigs.

tom-next-to-split-feeder-727x515

Apple cider vinegar is held to being a health tonic that promotes beneficial gut bacteria, improves digestion of feedstuffs, enhances performance, and helps decrease parasite load. PFI cooperator, Tom Frantzen, supplemented three groups of pigs with apple cider vinegar and measured feed intake, average daily gain, feed efficiency and return over feed costs compared to pigs not supplemented.

Key findings

  • Pigs supplemented with apple cider vinegar were observed to have a sleeker coat, improved vitality and looked healthier than those not receiving apple cider vinegar.
  • Pigs supplemented with apple cider vinegar tended towards increased feed intake and average daily gains, higher carcass yields, better feed efficiency, and higher profits.

To read the full report, click HERE!