Earth Ovens, Heirloom Tomato Tasting, and Milking Practice – Oh My!

Reader Contribution by Staff
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The stages have all been packed with excited attendees, and the speakers have been show stoppers to say the least. Once you get out from under the tents, there are still an amazing array of exhibitors with really cool set-ups. Here’s a few of the things you can see outside of the presentation stages and rooms.

In the Renewable Energy area, there is freshly baked bread available from this awesome masonry earth oven. I stopped by in time to sample the banana walnut sod bread, which cooked for about 35-40 minutes, and tasted phenomenal. In the photo below, a father and son check out the bread while it’s baking and look at the interior brick structure of the oven.

The great folks at Southern Exposure Seed Exchange put together an amazing stand, complete with a seed swap and an heirloom fruit and vegetable tasting. Below are some of the gorgeous tomatoes and peppers that were up for testing. The cherry tomato in the front definitely passed my own flavor test – delish!

Organic Valley was sampling a variety of their tasty, organic milks from grass-fed dairy cows all weekend long. They had butter churning practice and a practice milking stanchion set up as well. A potential future dairyman tries his hand on the practice milker below. 

There’s definitely something for everyone!

Jennifer Kongsis the Managing Editor at MOTHER EARTH NEWS magazine. When she’s not working at the magazine, she’s likely working in her garden, on the local running trails or in her kitchen instead. You can find Jennifer on Twitteror .