Skip to main content

Events Billings Backyard: Introduction to Vineyards and Verjus

Date

This event has no more occurrences

Saturday, November 4th

10Am - 11:30AM

Billings Backyard:  Introduction to Vineyards and Verjus at Billings Farm & Museum

Saturday, November 4th, 10AM - 11:30AM 

Curious about starting your own vineyard? Wondering what to do with the grapes once they’ve grown? Sharen Conner and Martha Esersky Lorden are here to answer your questions! They’ll discuss how to select, plant, and care for your own vines and introduce you to the wonderful world of Verjus—an unfermented, acidic juice made from unripe grapes and delicious in sauces, salad dressings, and more. The class will discuss the history and uses of Verjus, how to make it, and include demonstrations and tastings of a few recipes made with the delicious product. 

https://tinyurl.com/BBY-Verjus

 

Contact

Billings Farm & Museum
Phone:
802-457-2355

53 Elm Street
Woodstock, VT 05091
United States

a bottle of verjus next to a bowl of cucumber and tomatoes marinating in said verjus
43.630262, -72.512994

Upcoming Events

21 May

Art on the Barns

10am - 4pm

Art on the Barns is a large-scale outdoor abstract exhibition that explores the connection between art, place, and history, inviting visitors to experience contemporary works displayed across this working dairy farm. Featuring Vermont artists Elise Whittemore and Will Gebhard in collaboration with...

21 May

Color the World photography exhibit

10am - 5pm

Focus – A Vermont Gallery is thrilled to announce the opening of “Color My World,” a stunning photography exhibition showcasing the vivid, captivating work of photographers Loren Fisher, Ron Lake, and Bob Wagner. This vibrant collection features breathtaking images from Iceland, Spain, France, Italy...

21 May

Name That Fish Stew! Cooking Class

6:30pm - 9:30pm

Learn skills to clean and combine fish, shellfish, and various vegetables for a delicious tasting New England seafood stew—and with variation also known as French bouillabaisse or Italian cioppino. At the ready is fresh North Atlantic seafood to augment the sourcing when we can of local vegetables...

View all events