WYOMING

Specialty Crop

DIRECTORY

A Guide to Local Foods, Farmers' Markets, and Community Gardens

Fremont County

University of Wyoming Extension, Fremont County

Workshops based on community interest, such as canning and horticulture; conducts yard visits to help homeowners with a variety of plant-related questions, ranging from disease and pest identification to selecting plant varieties that work well in the local environment; helps with Master Gardener classes and 4-H club programs; oversees the Cent$ible Nutrition Program (CNP), teaching individuals and families with limited resources to get the most for their food dollars and health (the CNP program across the state will experience significant changes starting October 1, 2025, as most of the funding was eliminated under the One Big, Beautiful Bill Act); collaborates with the Riverton Garden Club to grow extra vegetables to donate to local food banks (see RGC listing, above); and helps coordinate the Fremont County Garden Expo (see listing above).

Program contacts:
Chance Marshall (agriculture & natural resources), Jen Horton (4-H and youth development), Jolene Velarde (CNP), Rachel Fisk (office manager/Lander), and Kassie Weber (administrative assistant/Riverton)
Location:
Lander and Riverton
Email:
cmarsha1@uwyo.edu (Chance), jmatosky@uwyo.edu (Jen), jvelard1@uwyo.edu (Jolene), rfisk1@uwyo.edu (Rachel), or kweber17@uwyo.edu (Kassie)
Phone:
307-332-2363 (Chance and Rachel, Lander office); 307-857-3654 (Jen and Kassie, Riverton office)
Website:
https://wyoextension.org/fremontcounty/
People on a tour
The University of Wyoming Extension offices in Lander and Riverton host a variety of educational programs, including ones on gardening. Here, Griff Sprout gives participants a tour of Sprouts Greenhouse in Lander. Among the topics he covered was choosing plant varieties that perform well in Fremont County.
Jars of pickles
University of Wyoming Extension offers a variety of classes in Fremont County, including food preservation for students, including 4-H members, and adults. Pictured are pickled items that were canned during one of the classes for 4-H members.