Even if you neglected to preregister, you can still head to Springfield this Wednesday, Thursday, and/or Friday to learn more about growing and marketing your fruits, vegetables, and other farm products. Four pre-conference workshops (concurrent) will be offered Wednesday, January 5, which will include “Pumpkin Production and Pest Management,” “High Tunnels: Tomatoes and More,” “Good Ag Practices: Making a Farm Plan and Becoming GAP Certified,” and “Expanding Farmers Market Opportunities.” On Thursday and Friday, January 6-7, the conference will kick off with an opening session entitled “Is Your Operation Market Ready? Understanding the Expanding Market for Local Foods” by Julie Fox, of Ohio State University. The remainder of the conference will include breakout sessions on fruits, vegetables, herbs, irrigation, agritourism/marketing, organics, and business management. The agritourism/marketing track will feature sessions on merchandising, sales, and website promotion; tourism programs and signage information; getting media savvy; agritourism liability insurance; and culinary agritourism. Organic Production joins the conference again this year with two concurrent tracks focusing on the following areas: integrated organic vegetable production systems, grain and livestock systems, fruit production, and cultural practices. Lisa Kivirist, Browntown, WI, kicks off the two organic sessions with “Cultivating Diversity: A Recipe for Organic Opportunity.” A detailed conference agenda and more information is at www.specialtygrowers.org.