Workshops
We enjoy having folks out to the farm to learn about some of the things we do to produce food. The workshops are generally held on a day we are already going to be doing some project, and since we've got the setup already put together, we invite others out for a hands on learning session while we work. We have great feedback from past participants, and have been featured in the newspapers for some past workshops.
Chicken Dinner Workshop
The next workshop is September 12.
We've been running the chicken dinner workshop since late winter of 2010, and we plan on holding them more frequently in the future. Here are some experiences from prior participants:
- Louisville.com
- Whirly Bird
- The Traveling McMahans
- The Courier Journal
- Courier Journal Food Editor; Ron Mikulak's food blog
- Spencer Magnet
At the chicken dinner workshop you will learn how to take a chicken from the pasture to the table with hands-on experience. As a material of the workshop you will receive a live chicken. At the end you will take home a chicken ready for your freezer or oven that you have cleaned, packaged, and iced. We'll cover methods of killing, scalding, plucking, eviscerating, and cooking. Cost is $20 per participant, and $5 for spectators that don't want to get their hands dirty. Returning participants are charged only $10, and can process more than one bird if they would like.
A basic time line
- 3:50pm - arrive and sign waiver
- 4pm - introduction and safety talk
- 4:05pm - Tom and Sarah process one example chicken
- 4:30pm - by two's all attendees pick their chickens and begin processing them. Tom and Sarah are there every step of the way to give steps, tips, and sometimes corny jokes
Generally it will only take you about 30 minutes to get through with your chicken, and you are welcome to stay and watch, chat, relax, or head home for supper.
Things to bring
- A non-serrated knife. Anything you are comfortable with will do, but avoid cleavers and very short knifes. We'll have spares if there is a problem with your choice. We'll also have sharpeners, so don't fret if it is on the dull side.
- Cooler and ice. The more ice the better; you really want to cover the whole chicken with ice if possible.
- Clothes and shoes that can get very dirty. They will get bloody.
- Something to drink, your favorite sunscreen, and anything else that you'll want to have for spending a few hours outside. We will be working in whatever weather we have, rain or shine, unless it is severe. If rain, prepare to get wet. If there is any question about cancellation, just call Tom.
To signup for the workshop, fill out the paypay form following this text, come see us in person, or call Tom. We have a limited number of spots, so folks that pay in advance have a guarenteed spot. Paypal doesn't allow us to limit sign ups, so if you pay that way and we've already filled up, Tom will re-imburse you or get you signed up for the next workshop. If you haven't pre-paid, call Tom to confirm your spot in the workshop. Since we have limited space, and there is preperation involved for the workshop based on the number of attendees, we don't allow walk-ins the day of the event.