April 13, 2013 · 1:00 PM
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Rabbit husbandry is a great way to supply your home with meat. They can be raised in small spaces, urban settings, and are far less conspicuous than chickens, if you are in a neighborhood that might frown on raising chickens. In addition to taking very little overall space, there a a great many other benefits to raising them. They are easy to handle, convert feed to meat efficiently, can provide your garden with amazing manure, are reasonable to breed, easy to butcher, are ready for harvest in 14-16 weeks, and they are delicious!
In the class we will cover the basic needs of a rabbit, feed options, housing options, how to select breeds and foundation stock. Information will be presented, with time for questions. Amy will have a prepared rabbit available for sampling. After the presentation and meat sampling, which will take place inside, we will head outside to look at Amy's rabbitry, see rabbits in various stages of development, as well as the adult breeding herd. The day will end with the butchering of a rabbit (optional attendance).
COST: sliding scale of $15-30. This fee must be paid ahead of time in full for this class. Details on how to do so will be sent to you after you rsvp yes.
Amy started raising rabbits with a community of folks, 2 years ago. The trio of rabbit raisers selected a breed to raise, and have been working through the learning curve together. There are now nearly a dozen folks raising the D'Argent breed, locally, which is allowing for a great community, as well as improving of the breed. Amy has a small homestead in Barrington where she and her family raise heritage chickens, ducks, rabbits, pigs and a family cow with her bull calf, as well as a budding garden.