More than a sprout and younger than baby greens, microgreens are edible plants that can play a useful role in your garden and diet. Learn best practices for continuous harvests indoors and outdoors, and the many ways microgreens can add color, flavor, and nutrition to your kitchen table.
Tag Archives: food and nutrition
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.**
Food Preservation: Not Just Your Grandma’s Jam!
Putting-up your own food in jars is cool again! If you never learned Grammy’s secret jam recipe or need a refresher on what to do come join Dr. Shauna Henley for this hands on workshop where you will get to bring your own jar of preserves to bring home. This course is aimed at introducing the food science principles of high and/or low acid foods to be preserved, as well as the knowledge to safely can to prevent botulism. Follow me all canning season (April-November@FoodSmartUME(link is external)).
Forage Series Class: Summer Medicine
Kristen Dorsey, shamanic herbalist and owner of Divine Journeys, will lead participants in a useful plant walk. Wild harvesting tools, techniques, safety and ethics will be discussed. Edible, medicinal and poisonous plants will be identified, and some medicinal plants will be harvested. In August, we may find medicinals to harvest such as Burdock root, Yellow/Curly Dock root, Echinacea Root, Elder Berries, Alliums, Wild Bee Balm, Yarrow, Boneset, Gravel Root, Pleurisy Root, Motherwort, Mugwort, St. John’s Wort and many more. Following the harvest, we will prepare medicine from our finds. Medicine preparation may include infusions, decoctions, oil extractions, tinctures and glycerinates.
Facilitator
Kristen Dorsey has been studying shamanism and plant medicine since the 1980s. Kristen has been a full-time practicing shamanic herbalist since 2004. She makes her own medicines and has an herbal apothecary of over 200 herbs, tinctures and oils. She wild harvests many of the herbs herself each year.
Kristen has attended over 120 hours of core and advanced shamanism training programs with Michael Harner’s Foundation for Shamanic Studies (FSS) and is a graduate of the 126 hour Advanced Shamanic Training Program “Next Steps” offered by FSS staff Dana & Shana Robinson. She continues her study of shamanism by working with her own Guides and by working directly with Peruvian shamans several times per year.
Kristen is a graduate of the Green Comfort School of Herbal Medicine and holds certificates in medicinal herbalism and herbal apothecary. She continues her herbalism training by studying under many of the great herbalists of the day. Kristen has also completed a 2 yr aromatherapy course of study with the American College of Healthcare Sciences. She is a member of the American Herbalists Guild.
Quantum Touch energy healing and EFT blend well with shamanic healing practices. She has completed Quantum Touch & EFT training and has hundreds of hours of hands-on energy healing experience.
Food Preservation Recipes and Demonstrations
While it sounds really cool and fun, preserving food by hot water bath canning can also be intimidating if you’ve not done it before. Whether you’re curious to try, are afraid of where to start, or learn by doing, join this beginner’s class on hot water bath preservation. Keep the bounty of your late summer garden tasting delicious and nutritious all-year round. The class will go over basic techniques step-by-step to get you up and canning using two different recipes. Canning is a communal activity and we can’t wait for you to join in on the fun!
Teacher
Regina Anderson is the Executive Director at national nonprofit Food Recovery Network, the largest student organization fighting hunger and waste in America. For over a decade, Regina has worked in the nonprofit sector, committed to social justice issues. Regina has been cooking since she was 10, and gardening for the past 3 years and is always seeking new information and experiences around food and nutrition. Contact Regina at reginadmanderson@gmail.com, and via Twitter at @ReginaDM
Workshop: Canning with Coconut Sugar and Fruit Juices
Marisa McClellan, Author, Food in Jars
Looking for the secret to making not-too-sweet jams and preserves? Learn how to safely and deliciously put up using coconut sugar and fruit juice concentrates 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 transform excess garden produce into meal-enhancing relishes, 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 made 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-coconut-sugar-and-fruit-juices-updated-program#sthash.KThy7du3.dpuf
Pre-registration required.
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
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#sthash.6vaxiOP4.dpuf
Canning Demystified An Introduction to Water Bath & Steam Pressure Canning
Been intimidated by home canning? Canning is a fun, creative, and delicious way to “put up” the harvest and preserve the flavors of every season. And with some basic understandings, canning is both safe and reliable.
In this beginner’s class, learn the basics while we go through the process of canning farm fresh tomatoes in a high acid water bath, and home-made barbecue sauce in a low acid pressure steamer. You’ll learn how to blanch, peel, and pack whole tomatoes.
Topics covered will include “what to can and what not to can,” “what is botulism?”, “what the heck is head space?”, and “will I die in a kitchen explosion?”, as well as how to make homemade relishes, jams, soups, beans, stock and bone broth, delicious
sauces and more to can in your own home. Come with all your questions and ideas and leave ready to stock your pantry with local, BPA free food and sauces.This class includes all supplies and produce, and tomato sandwiches and refreshments to snack on.
You’ll go home with a pint of whole canned tomatoes, and a pint of bbq sauce.
**This workshop is limited to 12 participants.
Date: July 30, 1pm- 6pm Cost: $60
Location: The Johnston Square Brick Barn, Baltimore 21202 Instructor: Elizabeth Sterner
About the Instructor:
Elizabeth is a Baltimore city homesteader herding kids, hens, a dog and a dad while still trying to have a little fun. In the day to day she assists littles in play-based learning at a local preschool, and serves up delicious food at the Silver Queen Café. She has been preserving for about 10 years now and would love to share her knowledge and experience with her community.
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.
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
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-1#sthash.pdEGuioD.dpuf
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
Growing and Brewing Hops
This workshop explores options for growing hops in DC, harvesting and storing hops, and provides basic background and biological information.
This class will also cover some basic information on brewing with hops and beer styles. We will compare flavor profiles and aromas of different hop varieties and discuss some classic recipes.
Teacher
Dana McCoskey is a hobby organic gardener and brewer that has been pressing cider for over 8 years. She grew up in Michigan near apple orchards and cider mills and thinks that cider is one of the best things about fall. Dana is also a biologist who has traveled throughout the US and abroad to study fish, birds and other wildlife.
Tour: Medicinal & Poisonous Plants at the USBG
Beth Burrous, Biochemist and USBG Volunteer Docent
Many important medicines are derived from plants, but too much of a good thing can be dangerous. During a walking tour of the Conservatory, Beth Burrous will feature poisonous and medicinal plants growing at the USBG. She will talk about famous, interesting, and sometimes fatal cases of poisoning by plants. You will also see and learn about plants used to make lifesaving medicines.
– See more at: https://www.usbg.gov/events/2016/05/19/tour-medicinal-poisonous-plants-usbg#sthash.HC8U0slo.dpuf
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:
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.
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
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-1#sthash.k6TaSiPn.dpuf
Forage Series Class: Weeds for Wellness
Some of the most common weeds are our best medicines, and they’re almost always available for free at our doorsteps. Herbalist Holly Poole-Kavana will lead a walk to explore the medicine inside the plants we take for granted, with attention to plant identification, harvest considerations, and preparation. After the walk we will gather for a hands-on demonstration of processing some of the plants we have found. Students will leave having experienced the entire process of finding and making medicine from local weeds.
About the facilitator: Holly Poole-Kavana is a botanist and herbalist practicing in Washington, DC. She is a lifelong plant enthusiast and has a bachelor’s degree in botany. In 2005 she shifted her focus to herbal medicine and studied with a series of experienced herbalists in the classroom, clinic, and outdoors. Since 2010 she has operated Little Red Bird Botanicals, a small business that provides individual herbal consultations, an herbal CSA (Community Supported Agriculture), locally-grown herbal products, and education. Holly also works as a birth assistant and labor doula.
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.
Edible Annuals Garden Workshop
Spend an evening going through a gardener’s tour of the Marion Street Intergenerational Garden, a communal edible garden tucked away in Shaw. Check out examples of no-dig gardening, in-ground and raised beds and learn lots of tricks for growing some great summer crops (including vegetables, herbs and native plants.) Come ready with questions and gardening gloves!
Teacher Bio:
Over a decade ago Rebecca was asked if she would like to do a small gardening project with a group of kids in a local community center. From that point on she grew to see urban gardening as a way to combine her interests in art, community participation and everything green. In 2009, Rebecca incorporated City Blossoms with partner Lola Bloom. Since then, City Blossoms has become a leader in kid and community-focused urban agriculture in the area, supporting over 40 green spaces, designing teaching tools and training for organizations such as the Nature Conservancy and FoodCorps, and compiling a bilingual early childhood curriculum, Our First Harvest/Nuestra Primera Cosecha. Rebecca has a BA from Fordham University, an MFA from Maryland Institute College of Art.
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:
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.
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-0
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
Medicinal and Edible Plant Walk
Many of the weeds we pull from our gardens are medicinal and/or edible, and many of the plants we grow for food also have medicinal uses. Explore the possibilities on this walk through. We will focus on uses of common weeds and garden plants.
This walk will take place at Wangari Gardens on the corner of 14th and Taylor NW.
Teacher Bio: Holly Poole-Kavana is an herbalist practicing in Washington DC. In 2010 she founded Little Red Bird Botanicals, offering herbal consultations, an herbal medicine CSA, and workshops on growing and using medicinal herbs. She also works as a health educator and birth assistant.
