2010 Workshop Series

Raised Bed Gardening

Saturday, April 17th, 10 am to 12pm

Please join local homesteaders and educators, Markey Read and Tim King, for a close look at all aspects of raised bed gardening – from construction, fill materials, crop planning, mulching and harvesting. This will be a hands-on workshop with discussions of the various materials necessary for building, filling and maintaining a raised bed. $10 workshop fee.

Herb Gardening 101

Saturday, April 24th, 10 am to 12pm

Join Red Wagon Plants owner, Julie Rubaud, in this discussion about herb garden growing. Topics covered: growing, harvesting, cooking, and preserving the herbal harvest. Simple methods for planning the herb garden will be explored that will help you prolong the harvest and add flavor to your food year round. $10 workshop fee.

Beginner Gardening: The First Steps to Success

Saturday, May 1st, 10 am to 12 pm.

Annie Harlow, retail manager at Red Wagon Plants and expert gardener, will help new growers find their way amongst all the choices to be made in the garden. Participants will learn to create a garden that is custom catered to their tastes and space. Simple soil preparation, planting methods, seeding, plant selection, and harvesting techniques will be covered. $10 workshop fee.

Get a Grip on your Garden: Pruning, Long-flowering and Low-Maintenance Perennials

Saturday, June 12th, 10 am to 12pm

Join Hope Johnson, a.k.a. "The Garden Lady", in this discussion about taking care of the perennial garden including ornamental shrubs, small fruits, perennial herbs, vegetables and flowers. Topics covered will include pruning, extending the bloom time, dividing, garden prep and maintenance. $10 workshop fee.

Gifts from the Garden: Herbal Body Care

Saturday, June 26th, 9 am to noon

Allison Lea, expert plant producer at Red Wagon Plants and talented home herbalist will show the techniques for making lip balms, infused oils for health and beauty, and nourishing skin salves. Plant selection, growing and harvesting and processing will be covered. Participants will leave with body care products made during the workshop. Cost is $25 for materials and workshop fee.

Gifts from the Garden: Beautiful, Edible Blossoms

Saturday, July 17th, 9 am to noon

Cheryl Herrick, food blogger at "Crankycakes" and adventurous home cook will take you through the steps of using edible flowers to make Nasturtium Liqueur, Flower Canapes, and Candied Blossoms for sweet treats.  Students will leave with their own liququr to age for enjoying or gift-giving, candied flowers, and canapes for a snack, in addition to information about other edible flowers and their uses.   Cost is $25 for materials and workshop fee.

Gifts from the Garden: No Added Pectin Jam Making

Saturday, August 28th, 9 am to noon

Robin Berger is a mother of two young food critics, an avid home canner and cook. She focuses on seasonal food prepared without processed products. She blogs about food and feeding her family at: http://hippoflambe.com. In this workshop we will make and can a seasonal fruit jam with no added pectin. There will be a discussion of canning safety and equipment needed as well as time to ask questions. Workshop participants will take home 1 jar of jam as well as the recipe presented in the workshop. Cost is $25 for materials and workshop fee.

Lacto-Fermentation and other Quick Ways to Preserve the Garden Abundance

Saturday, September 11, 9 am to noon

In Cheryl Herrick's second workshop of the season (see 7/17), she will share her speedy tricks for preserving the bounty in small steps that can easily be done on a weeknight as part of dinner preparation. She will also share her delicious kimchee recipe using Chinese Cabbage and other greens from the garden. Come find out some really simple and practical ways to eat from your garden year round and not let any of the precious harvest go to waste. Cost is $25 for materials and workshop fee.

Gift Giving from the Garden: Salsa Two Ways

Saturday, September 18, 9 am to noon

Robin Berger comes back for a second workshop (see 8/28). Learn how to prepare and can red salsa and green tomato salsa. The green tomato salsa is wonderful as a dip as well as a sauce for cooking. There will be a discussion of canning safety and equipment needed as well as time to ask questions. Workshop participants will each take home one jar of salsa of their choice as well as the recipes presented in the workshop. Cost is $25 for materials and workshop fee.

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