Field-to-Market is for farmers and market managers interested in producing and selling farm-direct, value-added products; jams & jellies, fruit syrups, salsa, pickles, and sauerkraut.

Field-to-Market is a series of 5 workshops, including “Essentials,” and four hands-on, specialty workshops titled “Acidified Foods,” “Dehydrated Foods,” “Fermented Foods,” and “High Acid Foods. Workshops are facilitated by content experts who can deliver factual information, and trained Master Food Preserver volunteers who provide opportunities to practice research-based food preservation techniques.

Registration fee: $25 per person or $40 per couple.

More details and registration information can be found at http://smallfarms.oregonstate.edu/field-market