Fable Farm, in Barnard, will unveil its new wines at a fermentory open house and wine tasting on May 5, as part of the farm’s celebration of its 10th birthday.

The $20 ticket price covers 10 wine samples, which include the new Vermont-grown wines as well as wines made from more unconventional ingredients, such as apples, pears, honey, birch sap and sumac berries. The ticket price also gets you a plate of Vermont cheeses, house-cured meats, fire-roasted meats and wood-fired sourdough flatbread pizzas. The festivities will take place from 2 to 6 p.m.

After farm co-owners Jon and Chris Piana handed off their vegetable CSA program to Heartwood Farm in 2016, the brothers turned their attention to place-based fermentation practices — including cider and vinegar — according to a news release the farm sent out last week. Their new wines, red and white vintages from 2016 and 2017, reflect the fruits of these labors.

“We’re excited to celebrate around the abundance of seasons past, brought into the present by the art of fermentation,” said Jon Piana in the news release. “Our farm has taught us the sanctity of community and ecology in showing us time and time again that the whole is truly stronger than its parts.”

Of Note

Blue Ox Farm, an organic vegetable farm in Enfield, is closing after more than 15 years. It will be auctioning off its equipment, tools and supplies on Tuesday morning at 10, with viewing starting an hour earlier. For a list of items up for auction, and to bid online, go to thcauction.com/auction/332517/organic-vegetable-farm-equipment.

Though most participating eateries in Vermont Restaurant Week are clustered around Burlington and Stowe, two Quechee eateries — The Mill at Simon Pearce, and the Parker House Inn and Bistro — are offering $40 dinner menus that include an appetizer, an entree and a dessert. For reservations, call The Mill at Simon Pearce at 802-295-1470, and the Parker House at 802-295-6077. To view menu options, go to vermontrestaurantweek.com and search for the name of the restaurant.

Starting May 5, bread from Green Rabbit — a solar-powered Waitsfield, Vt., bakery specializing in naturally leavened bread — will be available in the Upper Valley. The bakery will deliver once a week, to the Woodstock Farmers Market, the Taftsville Country Store and the Upper Valley Food Coop in White River Junction.

Adam Coulter, the new executive chef of the Canoe Club restaurant in Hanover, has created new lunch and dinner menus that can be viewed at canoeclubhanover.com.

The Lyme Historical Museum is showing an exhibit about the history, science and art of maple sugaring through 2018. Admission is free.

Learning Opportunities

The Swanton, Vt., writer Rebecca Rupp, who specializes in writing about food science and natural history, will give a free presentation Thursday night at 7 on the theme of “Wolf Peaches, Poisoned Peas and Madame Pompadour’s Underwear: The Surprising History of Common Garden Vegetables,” at Chelsea Town Hall.

Earthwise Farm & Forest in Bethel will hold an introductory class on dowsing — a technique that attempts to locate underground materials, most commonly water, through hand-held instruments and extra-sensory faculties — on Saturday, from 1 to 4:30 p.m.

For more information or to reserve a spot ($45 per student, or $80 for two), contact Lisa McCrory at 802-234-5524 or lmccrory560@gmail.com.

On Sunday afternoon, from 1 to 4:30, Earthwise will hold a class on making and flavoring butter, yogurt and soft cheeses. Contact Lisa McCrory for reservations ($40 per student, or $75 for two) or more information.

A workshop on the theme of “Attracting Beneficial Insects: Promoting Diversity Above and Below the Ground,” is slated for the evening of May 10, from 6 to 7, at the Upper Valley Food Coop. This is the latest installment of Grow More, Waste Less, a series of gardening workshops taught by the Sharon-based gardening and composting maven Cat Buxton.

EmmaJean Holley can be reached at ejholley@vnews.com or 603-727-3216.