Growers of fruits, vegetables, wine grapes or flowers can learn more about production practices, processing, marketing, agritourism, pest and disease control, farm management and food safety at the Indiana Horticultural Congress and Trade Show, Feb. 13-15, at the Marriott East Hotel, 7202 E. 21st St., Indianapolis.
So, you're a grain farmer and you've got some interest in transitioning into organic farming. How do you get started? Purdue Extension has received funding to help you make the transition.
The Purdue Wine Grape Team is cultivating the industry by taking small business owners away from their vineyard operations to a place where they can turn off their iPhones and learn something new. Winemakers from Indiana, California, Florida and Illinois recently joined the Purdue team for a 10-day tour of Northern Spain and Portugal's historic wine industries, many of which have been in business for hundreds if not thousands of years.
Last year's Indiana State Fair celebrated the state's rich agricultural tradition. This year, Purdue Extension looks to the future with a series of exhibits focused on helping people make easy, everyday choices to develop healthier bodies and stronger communities.
Purdue Extension will host a hydroponics workshop from 7:30 a.m.-noon, Sept. 8, at Purdue's Whistler Hall of Agricultural Research, 170 S. University St., Room 116, West Lafayette.
Every year, small farmers throughout Indiana are forced to plow under thousands of pounds of unsold crops because they are unable to afford the increasing cost of harvesting and packaging the produce for donation to a local food bank. Meanwhile, food banks struggle to find an affordable, reliable source of fresh fruits and vegetables.
It's that time of year when fresh produce and specialty foods are now seasonably abundant and with rising temperatures comes the rise of food safety concerns for buyers and sellers. Ever notice how quickly berries mold after you wash them?