Acorn Processing

Learn how to make flour from acorns, one of the highest yielding and most nutritious wild crops of our forest. Try your hand at every step of the process. Experience acorn gathering, sorting, shelling, grinding, leaching and drying. Learn the deep cultural significance of acorn foods for cultures around the world. Sample acorn foods and get recipes. You’ll leave this workshop confident and ready to take acorns from the forest to your dinner table.

A bulk of the workshop will take place at our Johnston Square classroom space, but participants should come prepared to be outdoors and in the woods for a portion of this workshop.

*This workshop will include some acorn samplings, but please bring a bag lunch.

**This workshop is limited to 15 participants.

Date: October 23, 10am- 4pm Cost: $50

Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Lincoln Smith of Forested

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **

About the Instructor:

Lincoln Smith is the founder of Forested, a 10-acre research forest garden in Bowie, MD, which features oaks as carbohydrate crop. Lincoln teaches many courses at Forested, and creates and designs forest gardens for homes, commercial properties and public spaces. He is passionate about production ecosystems, and brings a background in agronomic science and sustainable landscape design. Lincoln started Forested, LLC to develop and share research in forest gardening. He is a regular speaker on forest gardening at venues such as University of Maryland, the U.S. Botanic Garden, and the Maryland Master Gardeners’ Conference.

About the Location:
The “Brick Barn” is a brick garage turned classroom space on Charm City Farms’ newest Permaculture farm space, a triple vacant, city-owned lot in the Johnston Square area of Baltimore. The Brick Barn serves as a classroom space for Permaculture Design Certificate courses, a workshop, and a community gathering space, with future plans to include produce processing and to serve as a local goods trading post.

The address to the barn is roughly 2000 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund or credit.**

Fall Forward Cooking Pt. 3

Fall forward with us to the hopefully cooler weather and new produce to prepare.

Join us as we prepare a meal together using produce harvested straight from Common Good City Farm and explore different ways to use some of fall’s bounty such as beans, beets, carrots, chard, collards, cucumbers, eggplant, head lettuce, kale, okra, peppers, radishes, summer squash, and tomatoes.

Please feel free to email me ahead of time if you have a favorite recipe that you would like to share with the group.

This is the 3rd in a 3-Part Healthy Cooking workshop series.
Spring into Healthy Cooking
Wednesday, June 8, 5:30 – 7:30 pm
Register: http://bit.ly/1QCVtdg

Summer: Cooking Produce at its Peak
Wednesday, July 27, 5:30 – 7:30 pm
Register: http://bit.ly/1SvnQQo

1N3avhX

Visit our Seed to Table Workshops page for more information.

Canning with Natural Sweetners

Marisa McClellan, Author, Food in Jars
Want to preserve without cups and cups of refined sugar? Learn how to safely and deliciously can using honey and maple with cookbook author and Food in Jars blogger Marisa McClellan. She’ll demonstration how to making jam using Pomona’s Pectin to ensure a set, show you how to preserve peach halves in honey syrup, and will ensure that you know how to properly employ the boiling water bath method for safe, shelf-stable preservation. All students will go home with the recipes and canning details, as well as the two jars of preserves they make in class that day. Please note: Registration will be limited to 20 participants. – See more at: https://www.usbg.gov/events/2016/05/21/workshop-canning-honey-and-maple#sthash.PPgBsfUI.dpuf

Cooking Demonstration: Mediterranean Harvest

Adrienne Cook, Gardening and Cooking Writer, and Danielle Cook, MS, Nutritionist and Cooking Instructor
Join the Cook Sisters and enjoy a Mediterranean meal cooking demonstration inspired by the USBG’s new Mediterranean room. Please note: The 12:50 p.m. program is a repeat of the 12 p.m. program. – See more at: https://www.usbg.gov/events/2016/05/21/cooking-demonstration-mediterranean-harvest-0

Cooking Demonstration: Mediterranean Harvest

Cooking Demonstration: Totally Tomatoes

Adrienne Cook, Gardening and Cooking Writer, and Danielle Cook, MS, Nutritionist and Cooking Instructor
Learn–and taste–new ways to prepare the undisputed star of the summer garden, the sun ripened tomato. All-new recipes from the Cook Sisters. Please note: The 12:50 p.m. program is a repeat of the 12 p.m. program. – See more at: https://www.usbg.gov/events/2016/05/19/cooking-demonstration-totally-tomatoes-0

Cooking Demonstration: Totally Tomatoes

Summer: Cooking Produce at its Peak Pt. 2

Summer is an exciting season as we reach the peak production of many people’s favorite fruits and vegetables: cucumbers, eggplants, okra, summer squash, and tomatoes!

Join us as we prepare a meal together using produce harvested straight from Common Good City Farm and explore different ways to use some of summer’s bounty such as basil, beans, carrots, chard, collards, cucumbers, eggplant, okra, peppers, potatoes, summer squash, and tomatoes.

Please feel free to email me ahead of time if you have a favorite recipe that you would like to share with the group.

This is the 2nd in a 3-Part Healthy Cooking workshop series.

Spring into Healthy Cooking
Wednesday, June 8, 5:30 – 7:30 pm
Register: http://bit.ly/1QCVtdg

Fall Forward Cooking
Wednesday, September 28, 5:30 – 7:30 pm
Register: http://bit.ly/21hnCyq

Register for the 3- Part Healthy Cooking Workshop Series: http://bit.ly/1N3avhX

Bread Making: Sandwich Rolls, Cinnamon Rolls, and Baguettes

Bread baking at home need not be a daunting process. For a fraction of the price of store-bought, you can make breads to cover from breakfast to dinner. After this beginner bread making workshop, you’ll never need to buy store-bought bread again! Participants will be welcome to sample all of the breads we make in the
workshop, to ask questions, and to take home any of the bread we don’t eat in class.

**Registration is limited to 12 people.

Workshop Date: July 22, 6pm-9pm Cost: $40

Location: Sweet Reasons Farm, Cockeysville MD 21030 Instructor: Kelly Carey

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee.**

About the Location:

Sweet Reasons Farm is a 1/2 acre residential home in Cockeysville, MD, where urban homesteader and do-it-from-scratch aficionado Kelly Carey raises American Blue meat rabbits and domestic quail. Kelly sells her rabbit and quail meat, live breeder rabbits, famous pickled quail eggs, quail wings, and natural rabbit ear dog treats. Kelly also makes her own cheeses from Pennsylvania Amish milk, bakes her household’s bread, does her own canning, makes her own soap, natural cleaning products, and herbal medicines, and keeps a small vegetable garden.
She’s also not afraid to pull her son out of school for a day to help her do important things like build pallet fences.

Alternative Grain Bread Making Urban Gardening Workshop

Learn through lecture and hands on demo how to bake bread with a variety of alternative grain flour.

Teacher

As the Brain Food Garden Manager, Lyssa Houser is excited to grow the Brainfood Youth Garden as an extension of Brainfood’s food-based youth development programming. Lyssa’s background in food education includes experience developing and implementing intergenerational gardening programming as the Garden and Cooking Educator for the DC Department of Parks and Recreation. She also has experience leading garden education efforts through her work as the Director of Education for Wangari Gardens, where she teaches public workshops, supervises the planning and maintenance of the public gardens, and leads solar-cooked community lunches. She has also worked with Common Good City Farm, Old City Farm and Guild, Solar Household Energy, Inc, and Love & Carrots.

Harvesting and Cooking from the Garden

Learn about how to correctly harvest and the different ways to cook a variety of vegetables from the garden through lecture and hands on cooking demos.

Teacher
As the Brain Food Garden Manager, Lyssa Houser is excited to grow the Brainfood Youth Garden as an extension of Brainfood’s food-based youth development programming. Lyssa’s background in food education includes experience developing and implementing intergenerational gardening programming as the Garden and Cooking Educator for the DC Department of Parks and Recreation. She also has experience leading garden education efforts through her work as the Director of Education for Wangari Gardens, where she teaches public workshops, supervises the planning and maintenance of the public gardens, and leads solar-cooked community lunches. She has also worked with Common Good City Farm, Old City Farm and Guild, Solar Household Energy, Inc, and Love & Carrots

Cheese Making: Ricotta and Cheddar

In this beginner cheese-making workshop, learn to make a shreddable & meltable cheddar without using a cheese press! This quick and easy cheese is a great introduction to your cheese making hobby. We’ll also make a soft Ricotta cheese for a delicious addition to any appetizer, main course, or desert. During the class participants will be welcome to ask questions, to sample the cheeses we make, and to take some home at the end.

**Participation is limited to 14 people.

Workshop Date: July 1, 6pm-9pm Cost: $60

Location: Sweet Reasons Farm, Cockeysville MD 21030 Instructor: Kelly Carey

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee.**

About the Location:

Cooking Demonstration: Summer Sweets

Adrienne Cook, Gardening and Cooking Writer, and Danielle Cook, MS, Nutritionist and Cooking Instructor
The dulcet flavors of blueberries and melon naturally go well together. These two summer fruits are the stars of this cooking class with the Cook Sisters. Please note: The 12:50 p.m. program is a repeat of the 12 p.m. program. – See more at: https://www.usbg.gov/events/2016/05/16/cooking-demonstration-summer-sweets-2

Cooking Demonstration: Summer Sweets

Kombucha and Jun: Fermenting Your Own Healthy Sodas

Kombucha and Jun are both cultures of bacteria and yeast that convert sugared tea into delicious, fizzy, probiotic-rich sodas! We will be learning about the basics of fermenting with both in this class, but focusing on Jun. While kombucha generally feeds off of black tea and cane sugar, Jun likes green tea and honey. Therefore, it can make use of the benefits of local, raw honey. It also has a unique taste, often being a little more delicate and more fizzy than most kombucha.

In this intensive workshop, we will go through the process of making Jun, from brewing the tea to flavoring the finished product. Participants will be able to mix various wild fruits and herbs to create their own unique flavor in a bottle of already-fermented tea, which can be taken home to be carbonated. Jun mothers will also be provided for everyone to start their own production at home!

**This workshop is limited to 8 participants.

Date: June 17, 6pm- 9pm Cost: $40

Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Ellen Paul

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **

About the Instructor:

Ellen is an amateur forager, herbalist, gardener, baker, fermenter, and ceramicist. She enjoys working with her hands and learning by observation. Ellen is excited to share her depth of experience and experimentation to encourage others in their own explorations of these disciplines.

About the Location:

The “Brick Barn” is a brick garage turned classroom space on Charm City Farms’ newest Permaculture farm space, a triple vacant, city-owned lot in the Johnston Square area of Baltimore. The Brick Barn serves as a classroom space for Permaculture Design Certificate courses, a workshop, and a community gathering space, with future plans to include produce processing and to serve as a local goods trading post.

The address to the barn is roughly 1310 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.

Spring into Healthy Cooking Pt. 1

Are you part of a CSA and unsure how to use certain vegetables? Or are you looking for new & creative ways to use that kale?
Or are you simply looking for quick and affordable ways to prepare healthy meals for the week?

Join us as we prepare a meal together using produce harvested straight from Common Good City Farm and explore different ways to use some of spring’s produce such as bunching onions, cabbage, carrots, chard, collards, cucumbers, kale, leeks, and peas.

Please feel free to email me ahead of time if you have a favorite recipe that you would like to share with the group.

This is the 1st in a 3-Part Healthy Cooking workshop series.

Cheese Making: Feta and Mozzarella

In this beginner cheese-making workshop, learn how to make the classic and versatile Greek Feta Cheese using raw cow’s milk, and then continue on to make a Mozzarella cheese for a delicious addition to any appetizer or main course. During the class participants will be welcome to ask questions, to sample the cheeses we make, and to take some home at the end.

**Participation is limited to 10 people.

Workshop Date: June 3, 6pm-9pm Cost: $50

Location: Sweet Reasons Farm, Cockeysville MD 21030 Instructor: Kelly Carey

**Notice of cancellation must be given 48-hrs in advance of any of our workshops or events in order to request a refund. Cancellations are subject to a $5 restocking fee. **

About the Location:

Cooking Demonstration: Summer Sweets

Common Good Farm Healthy Cooking Workshop

Join Common Good Farms to learn how to cook and taste new foods, including local and seasonal produce. This program is offe Common Good Farm logo red in partnership with UDC’s Expanded Food and Nutrition Education Program.

Participants will qualify for a low-cost weekly vegetable bag with Common Good City Farm!

The UDC Expanded Food and Nutrition Education Program (EFNEP) provides nutrition education to low-income adultes with young children and youth with emphasis on the following topics: nutritional needs and cultural heritage of audience, nutrition knowledge, skills, and attitudes necessary to improve diets, planning for daily food neets; knowledge and practice in food selection and preparation.

This is part 5 of a 5 part series on healthy cooking. Register here for this workshop series!

For Common Good Farms’ full Seed to Table workshop line up, click here.

Cooking Healthy with your Family

Free workshop series to learn how to plan healthy meals for your family! You will also become eligible to take the Food Handler’s certification class for free at University of the District of Columbia (UDC).