Farmers, Bakers & Kitchen Magicians Earth Sky Time Community Farm
- Date Posted February 19, 2018
- Location Manchester, VT
- Category Agriculture / Culinary
- Job Type Internship/Apprentice
Earth Sky Time is a creative community of farmers, bakers, artists, musicians and friends on a certified organic farm in southern Vermont. We grow 5 acres of vegetables, and operate a wood-fired bakery, commercial kitchen, farmstore and café. We also strive to create art and enjoy the beauty of our surroundings! We offer farming, baking and kitchen internships which provide hands-on training and meaningful responsibilities along with the use of our professional art and music facilities, and a supportive funky community.Job Description
We welcome creative hard working folks to live, learn and work with us as we steward the land, share skills, feed our neighbors and have fun. Our internships all provide modest stipends, comfortable on farm accommodations, bountiful vegetarian food, and use of our ceramic, woodworking, metalworking, and music studios. We try to keep our workweek to about 30-35 hours so we have time to enjoy it all. We encourage 6-month residencies but are open to other scenarios. We attempt to match folks’ responsibilities with their interests, and we often create hybrid positions, combining aspects of the following jobs.
farm crew- grows the food: We raise veggies, herbs, flowers and fruit, plus a ¼ acre of high tunnel greenhouses (tomatoes in the summer and cold hardy greens all winter long). As a year round farm, we’ve got a lot to do, from greenhouse soilblocking and seeding to transplanting, cultivating, mulching, scouting, pruning, harvesting, cover cropping and maintaining greenhouses and equipment. The farm crew also keeps the farm store stocked with produce and coordinates harvests for the kitchen and farmers markets.
kitchen magicians- cook it up: Our main products include: VT Goldburgers (carrot-curry veggie burgers), Hoomoos Zaatar (hummus) and garlic scape pesto. Much of our kitchen work is focused on preserving the farm's produce through canning, freezing and lactic ferments like kraut, pickles and kim chi. Wednesdays from June through September we host weekly Farm Night dinners, gourmet vegetarian farm to table feasts with live music and raucous dance parties. The farm kitchen also does catering and we occasionally take out the bread bus, our one of a kind wood fired oven built into a double decker bus.
bakers- turn it into bread: Bakery interns are trained to maintain starter cultures, mix, fold and shape our production of around 2000 loaves each week (plus croissants, cookies and pies!). Our process relies on extremely slow fermentation. This 36 hour process helps develop beautiful structure, flavor and keeping quality and allows our bakers to get some sleep. Interns go through mixing and shaping rotations and have opportunities to develop oven skills on our 40,000 lb rotating hearth Llopis oven.
farmer's marketers- bring the food to the people: We attend 6 weekly farmers markets (mostly starting in May, though a few go year round). Good organizational skills, efficiency, aesthetic sensibility, and comfort with customers are all important. We are a well established presence at the markets, we’ve been vending at some of them for over 10 years, and our veggies, wood fired breads and prepared foods are loved in our communities. Feeding our neighbors what it’s all about!
Baristas & shopkeepers- feed the folks who find the farm: Our café/farm store is a community hub for our customers and crew. We offer up our organic veggies, breads, baked goods, vegetarian specialties and espresso drinks. The space doubles as a gallery for art produced on the farm.
breadpackers/deliverers- pack it up & pack it in: We make wholesale deliveries 4 days/week and getting everything packed up and delivered is a big job. But spending an hour or two driving Vermont backroads delivering to general stores, farm stands and restaurants is actually fun.
construction crew- builds it up: We’ve been here at Earth Sky Time for 13 years, and not one of them has gone by without a major construction project. This season we’ll be building tiny houses out of recycled shipping containers, building a horse barn into a side hill and putting a timber-frame addition onto our main barn/performance space.
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