Jan. 27-29, 2015, Essex Junction, Vermont
The 2015 Vermont Farm Show will be held at the Champlain Valley Exposition in Essex Junction, Vermont, Jan. 27-29.
The farm show is Vermont’s largest agricultural showcase.
For agricultural professionals, it is an opportunity to meet with vendors, preview products and machinery, attend trade association meetings, and network within the greater farming community.
This winter show also holds wide appeal for the general public. With tractors, live animals and agricultural products on display, there’s something for everyone at the farm show. Attendees will be able to taste and buy Vermont products during the Buy Local Market and the Capital Cook-Off.
The farm show is many different things to a diverse agricultural population. This winter gathering exemplifies both the spirit of Green Mountain agriculture and a shared rural heritage, linking both the future and the past.
Admission and parking are free at the 2015 Vermont Farm Show. Once again this year, please bring a nonperishable item to the farm show as a donation for the Vermont Foodbank. Signs will be at drop-off areas.
Tuesday, January 27 ……………………………………………………… 9 a.m.-5 p.m.
Wednesday, January 28 ……………………………………………….. 9 a.m.-7 p.m.
Thursday, January 29 ……………………………………………………. 9 a.m.-4 p.m.
2015 Consumer Night
Celebrate the diversity of Vermont’s agricultural products at 4 p.m., Wednesday, Jan. 28, at the fourth annual Consumer Night at the Vermont Farm Show. The Buy Local Market gives attendees the opportunity to learn about, sample and purchase a broad range of products made in the state. Attendees will also have the opportunity to watch state representatives, senators and employees of the Vermont Agency of Agriculture, Food & Markets compete in the annual Capital Cook-Off—an Iron Chef-style cooking challenge.
The Buy Local Market gives 56 Vermont producers the opportunity to engage with new customers through sampling and conversation. It also provides customers with a unique time to learn about new products and purchase goods from around the state. At the market, one can find ice cream, cheeses, wines, beers, meats, fruits, vegetables, maple syrup, honey and more. A number of vendors also specialize in handmade crafts, like textiles, candles and jewelry—all the best products under one roof.
At 5:15 p.m., the Capital Cook-Off will begin with the unveiling of the evening’s local ingredients. The cooking challenge continues until 6:30 p.m., when the contestants must submit their dishes for review by a panel of judges—including one lucky attendee. A vendor scavenger hunt will be open to all Consumer Night attendees. Those who complete the scavenger hunt will be entered to win the final seat on the judging panel that includes area restaurant owners, chefs and public officials.
There is no admission fee for the Buy Local Market; however, you are encouraged to bring a nonperishable food donation to support the Vermont Foodbank. Farm show patrons can enter the Blue Ribbon Pavilion starting at 4 p.m. and begin shopping.
Event highlights and winners will be announced live on WCAX during the evening news, but don’t miss the opportunity to sample and learn about Vermont’s products in person.
VDIA Annual Dairy Farmers’ Appreciation Banquet
One of the featured events during the 2015 Vermont Farm Show will be the the Vermont Dairy Industry Association’s Annual Dairy Farmers’ Appreciation Banquet. The association will honor the state’s Highest- Quality-Milk award winner as well as the Finley Award recipient. The banquet will also include the Vermont Dairy Farm of the Year recognition. Buffet dinner is provided. Tickets are $ 10 each and can be reserved by contacting Alan Curler at 804-498-5711 or lilotter@gmavt. A number of tickets will be available for sale at the show. Payment at the door accepted by cash or check only.
Home Products: Breads,Pies
Home Products Specialty: Jam, Jelly, Butter, Relish, Pickles
Honey: Honeycomb, Light Honey, Amber Honey, Dark Honey, Creamed Honey, Honey Special
Eggs: Large White, Large Brown, Other
Vegetables: Potatoes, Carrots, Turnips/Rutabaga, Squash, Onion, Pumpkin, Other
Hand-spun Vermont Wool: Fine 2-Ply, Medium 2-Ply, Coarse 2-Ply, Novelty, Llama or Alpaca
Silage: Corn, Grass, Legume, Shell Corn, Other Dry Gran, Round Bale, Corn Grain, Cereal Grain
Hay: Mixed First Cut, Grass First Cut, Legume Second Cut, Mixed Second Cut, Grass Second Cut
Directions to the Champlain Valley Exposition
105 Pearl St., Essex Junction, VT 05452
From upstate New York: Take Lake Champlain/Grand Isle Ferry (fee) from Cumberland Head Island (near Plattsburgh, New York) to North Hero, Vermont. (a 20-minute ride). Take Route 2 East to Route 2A in Colchester. Take Route 2A all the way to Essex Junction; you can enter the fairgrounds by either Gate E or F. If both gates are closed, continue on Route 2A until you come to the five corners; take Route 15 for about half a mile to Gate B.
From Albany: Take I-87 to Lake George, New York; take Route 149 to Fort Ann, New York; take Route 4 East to Fairhaven, Vermont. (Exit 2); take left onto Route 22A, all the way to Vergennes. On the north side of Vergennes, you will come to Route 7. Go north on Route 7 approximately 20 miles to I-189. Take I-189 to I-89 North; take I-89 North to Exit 15 (Winooski/Essex Junction). Take a right on Route 15; it’s approximately 4 miles to the fairgrounds entrance (Gate B) on the left.
From Boston and New Hampshire: Take I-89 North to Exit 12 (Williston). Take a right turn onto Route 2A for approximately 4 miles to the five corners in Essex Junction. Take a left onto Route 15; it’s about half a mile to the fairgrounds entrance (Gate B).
From Montreal, Quebec: Take Route 133 to I-89 South. Travel approximately 35 miles south to Exit 17 (Milton). Take Route 2 East to Route 2A in Colchester. Take Route 2A all the way to Essex Junction; you can enter the fairgrounds by either Gate E or F. If both gates are closed, continue on Route 2A until you come to the five corners; then take a right onto Route 15 for about half a mile to Gate B.
For information on company boots, check out page 32 in the digital edition of Farming.