Come join us as we delve into the chemistry of making alcoholic beverages. You won’t be sorry!
Registration Required. Lectures $15 each
For more information or disability
accommodations, please call 410-887-8090.
Registration: https://UH16.eventbrite.com(link is external)
and to find out location addresses
Lacey Walker manages the education garden and builds community programs at Fox Haven Learning Center, but considers her true career to be that of a lifelong student. Her studies include herbalism, farm based education for adults and children, plant based cuisine, meditation, caring for and expanding the troop of ferment “children” she raises for gut health, the science of soil and composting, the mysterious life of companion plants, monthly wanderings to new corners of the country and the indispensable, incomparable joy of community potlucking.
Lacey engages with her passion for writing by authoring Fox Haven’s monthly contribution to The Environment is You in the Frederick News Post and can sometimes be seen toting her camera around, a throwback to her time in art school pursuing a BFA in Photography at Shepherd University. More often these days she likes to keep her hands free for playing in the dirt.
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.**
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.
When Summer brings its overabundance of berries and wild herbs, more than you can smatter on your face, what is one to do?
Make wine.
Spend the day in this sunny homestead, where we’ll be picking wineberries, black raspberries, and blackberries from the labyrinth of brambles that overflows from beneath lazy old apple trees and around every bend of the garden.
Once we’ve picked our fill we’ll retire into the kitchen to make a batch of Summer berry wine. You’ll learn the simple basics, best methods, and common pitfalls of alcohol fermentation and small batch wine-making to create what is variously called a country wine, folk wine, sugar wine, or worty wine, from our wild berries and any desired herbs. The basic methods learned in this beginner’s workshop can easily be applied to nearly any of the ingredients you might like to try at home, whether flowers, fruits & berries, barks, spices, or even medicinal herbs, and most of the materials you already have in your kitchen.
While we wait for our berry juice to cool we’ll also explore the wild plants nearby for inspiration for future wines.
And if you’re lucky, the instructor might even crack open a bottle or two of some of her 2015 hootch.
**Please bring a clean, empty glass wine bottle or glass jar (any shape, up to 32 ounces) with a screw on lid, to take home your newly fermenting wine to stash until drinking day.
*Registration is limited to 10 people.
Workshop Date: July 10, 12:30pm- 5:30pm Cost: $45
Location: Old Wolf Farm, Freeland MD
Instructor: Victoria Greba
**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. **
Old Wolf Farm in Freeland, MD, is the small homestead of Jes and Matt, and their children Penny and Cordy. They are graced with 15 aging apple trees planted by Mr. Wolf years ago that still offer them a bountiful harvest (and then some!) each Fall. They grow vegetable gardens and compost piles, harvest wild and domesticated berries, and enjoy the company of their chickens and ducks running around the yard. They can, freeze, dry, ferment, store, and enjoy as many vegetables, fruits, and herbs as they can from their harvests. They’ve learned so much trying to implement permaculture practices over the past 6+ years and have all the more to continue to learn about their sustainability. They’re always trying to find ways to live more in-tune with the land.
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.**
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.
**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. **
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.
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.
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. **
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.
