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Agriculture, Food & Natural Resources
Small-Scale Production and Processing
Curriculum
1 Section
28 Lessons
30 hours
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Unit 3 — Small-Scale Production and Processing
28
1.1
Bracing Yourself for Birthing Season
20 mins
1.2
Deciding How Much to Grow
20 mins
1.3
Garden Variety: Choosing Plant Types
20 mins
1.4
Deciding Where and When to Plant
20 mins
1.5
Succeeding with Vegetables
20 mins
1.6
Planting Other Small-Scale Crops for Food and Profit
20 mins
1.7
Growing Herbs for and in the Kitchen
20 mins
1.8
Planning Out Your Planting Space
20 mins
1.9
Making Sure You Have Good Soil
20 mins
1.10
Composting 101
20 mins
1.11
Barring Intruders: Getting Weeds and Pests Out of Your Garden
20 mins
1.12
Going Natural with Organic Farming
20 mins
1.13
Getting Inside Info on Greenhouses
20 mins
1.14
The Cellar: Getting to the Roots of Short-Term Storage
20 mins
1.15
Preserving Foods for Long-Term Storage
20 mins
1.16
Selling What You Don’t Keep
20 mins
1.17
Creating New Treats from Homegrown Goodies
20 mins
1.18
Queso Fresco (Fresh Cheese)
20 mins
1.19
Homemade Yogurt
20 mins
1.20
Cinnamon Applesauce
20 mins
1.21
Fresh Salsa (Salsa Fresca)
20 mins
1.22
Todd’s Spaghetti Sauce
20 mins
1.23
Todd’s Zucchini Bread
20 mins
1.24
Hiring a Reputable Meat Cutter
20 mins
1.25
Selling the Whole Animal
20 mins
1.26
Preserving and Flavoring the Meat
20 mins
1.27
Shear Brilliance: Collecting and Processing Fiber
20 mins
1.28
Doing Stuff with Processed Fiber
20 mins
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