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X-WR-CALDESC:Events for The Small Farm Training Group
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DTSTART;TZID=Europe/London:20220305T103000
DTEND;TZID=Europe/London:20220305T123000
DTSTAMP:20260418T110734
CREATED:20231026T100345Z
LAST-MODIFIED:20231026T100345Z
UID:10000012-1646476200-1646483400@sftg.org.uk
SUMMARY:Raising Meat Chickens For Eating - The Free Range Way
DESCRIPTION:Learn the basics of raising free range "meat" chickens for home consumption. This isn't a case of simply eating your spare cockerels\, but a workshop dedicated to rearing the types of birds that are specifically selectively bred for meat consumption. You can then produce your own free range chickens that you know have been truly free ranging\, with no chemicals or additives in your meat unless you put them there. This workshop covers the rearing process from day old chicks\, to 7 weeks of age. \nRaising your own meat chickens can give you food security and food independence\, and are a good option for those just starting out in livestock production\, who want to see if they can manage the realities of raising meat to eat. \nWe will look at the different type of meat birds to raise\, where to source day old chicks\, pricing\, as well as the most suitable housing\, how to maximise production for meat\, which are the best feeders and waterers to use to minimise waste\, and how to make feeders and waterers\, as well as any problems to look out for when raising these meat birds. We will also look at the costs of raising these birds versus what they are "worth". \nThis workshop forms part of our Food Security & Food Independence series\, designed to help you become more self sufficient with your food options. For smallholders looking to increase income whilst living off of the land\, we also give real life facts and figures on costings\, which can all go towards a business plan if you are seeking an agricultural occupancy for a planning application.  \nLive chicks and chick crumb will available* to buy on this workshop - please bring a small box if you wish to purchase chicks. (If available* at the time) \n* This workshop is set on a working smallholding and in a family kitchen environment where cats and dogs have been / are present - please inform the host of any allergies. \nCan't make this date? Event sold out? We will be running this course several times in 2022\, please check our diary for other available times. Please email our training organiser so that you will be on the list when we run the workshop again.
URL:https://sftg.org.uk/event/raising-meat-chickens-for-eating-the-free-range-way/
CATEGORIES:SFTG Training Courses
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DTSTART;TZID=Europe/London:20220306T100000
DTEND;TZID=Europe/London:20220306T123000
DTSTAMP:20260418T110734
CREATED:20231026T100345Z
LAST-MODIFIED:20231026T100345Z
UID:10000013-1646560800-1646569800@sftg.org.uk
SUMMARY:Introduction to Keeping Pigs
DESCRIPTION:On our fun morning of pig keeping\, you will learn about: \n\nThe legislation that governs both the keeping and movement of pigs – and what this means for the pig keeper\nSelecting the right area within the smallholding to keep your pigs\nOptions for pig housing\, and for bedding\nDifferent types of fencing for keeping your pig contained\nSelecting the right breed of pig for your needs\, including where to source the right weaner\nHandling your pig safely and completing basic health checks\nWhat to feed your pigs from weaners through to slaughter\, to ensure the correct fat coverage\nPreparing your pigs for slaughter\, choosing an abattoir and butcher\nSelecting the right cuts for your needs\n\n This workshop is run by none other than renowned pig expert Maria Naylor\, former chair and former treasurer of SFTG\, so you can be guaranteed a really enjoyable session. \nAlthough this workshop is aimed predominantly at those of you raising your own home reared meat\, much of the information will be just as relevant if you prefer to keep your pigs as pets. \nDepending on the interests of those who come on the course\, we may also cover such items as breeding and showing your pigs. \nCan't make this date? Event sold out? Please email our training organiser so that you will be on the list when we run the workshop again.
URL:https://sftg.org.uk/event/introduction-to-keeping-pigs/
CATEGORIES:SFTG Training Courses
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220306T100000
DTEND;TZID=Europe/London:20220306T143000
DTSTAMP:20260418T110734
CREATED:20231026T100400Z
LAST-MODIFIED:20231026T100400Z
UID:10000014-1646560800-1646577000@sftg.org.uk
SUMMARY:Tidy that Garden - Cancelled as the tutor is unwell
DESCRIPTION:Do you ever feel that your garden needs a bit of help?  Jenny Cloke is a keen amateur gardener but with never enough time to keep on top of things and she is not very good at long-term planning. \nRon Welsh is a SFTG member who trained at Kew Gardens\, lectured in horticulture for 25 years and is currently an examiner for the RHS. \nHe is going to discuss and demonstrate garden tasks relevant to winter maintenance and preparation for spring in our gardens. He will point out simple improvements such as how to use or moving a plant that could cause an injury to a child\, positioning plants so they will look good after 10 years and some ideas on where plants will be happiest as well as how to make life easier for the gardener! \nIn this workshop Ron will also cover shrub pruning and dividing of herbaceous perennials. \nWe will start in the garden\, take a break for lunch standing round the bonfire (hot lunch and drinks included in the workshop price) and then back to the garden. \nCan't make this date? Event sold out? Please email our training organiser so that you will be on the list when we run the workshop again. \n  \n 
URL:https://sftg.org.uk/event/tidy-that-garden-cancelled-as-the-tutor-is-unwell/
CATEGORIES:SFTG Training Courses
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DTSTART;TZID=Europe/London:20220306T140000
DTEND;TZID=Europe/London:20220306T160000
DTSTAMP:20260418T110734
CREATED:20231026T100400Z
LAST-MODIFIED:20231026T100400Z
UID:10000015-1646575200-1646582400@sftg.org.uk
SUMMARY:Beginners Salami & Chorizo Making Workshop
DESCRIPTION:Learn the basics of making a simple salami and chorizo\, from the stuffing\, to the fermentation process\, the curing\, and ultimately turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration. Part of our food security and food independence series of workshops\, this introduction to salami making will enable you to preserve excess pork and beef mince. into a delicious product at less than 30% of the price. \nWe will look at the different types of casing for the salami and chorizo\, different ways and equipment used to stuff your casings\, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively\, and how to cure your product at home without it going mouldy or the skin drying out. Using 500grams of Free Range Yaffingale Pork from Oxford Sandy & Black pigs\, you will then make a 250g chorizo\, and a 250g salami for you to take home\, ferment and cure at home\, and you will be eating this product within just 4 weeks. This workshop is designed to give you the knowledge and confidence to make much more at home. \nDuring the duration of the workshop\, you will have the opportunity to taste home made salami and chorizo*\, made from the same mince you will be using from the rare breed Oxford Sandy & Black free range pigs reared here.  Price includes 500grams of free range pork mince\, as well as casings\, flavourings\, and everything you need to make and take home your own produce. \n* This workshop is set in a family kitchen environment where cats and dogs have been / are present - Some salami's also contain nuts. Please inform the host of any allergies and do not put yourself at risk. \nCan't make this date? Event sold out? Please email our training organiser so that you will be on the list when we run the workshop again.
URL:https://sftg.org.uk/event/beginners-salami-chorizo-making-workshop/
CATEGORIES:SFTG Training Courses
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