Tag Archives: workshop

Engaging Youth in Urban Agriculture (Workshop for Educators)

This course is designed for adults working with children and includes innovative ways of engaging them in agriculture. It addresses elementary, middle and high school youth activities. All levels include experiential activities that will keep youth engaged and having fun while they are learning about agriculture. Participants are encouraged to bring their own ideas and successful projects from previous work experiences. There is a field trip to a local school garden, and ideas about engaging teens in a farmer’s market will be included.

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.**

Cultivating a Food Forest

Forest layers, pattern application, dynamic accumulators, nitrogen fixers, pest confusers and insectary plants are primary considerations when designing a food forest and/or doing a guild build. Putting together a food forest is about functional relationships between plants, how many elements can each species support and draw support from when working in cooperation. Diversity isn’t simply how many different things are in one system, but how many each one thing can support. This course will be an introduction to some of the foundation language, functional relationships and match making of plants. Students should come prepared to open up to whole systems thinking. Students should also wear comfortable clothing for our our field trip into the Clifton Park Food Forest.

Cover Cropping: The Why, Where, When, & How

Join Farm Manager Brian Massey as he demonstrate the basics of cover cropping: why it is important for your garden, where to cover crop, when to seed & when to kill, and finally, how to successfully cover crop!

Community Cider Press and Recipes Wokshop

This workshop is an invitation for attendees to bring organic apples from their own trees, you-pick orchards, or the store to be pressed into apple cider to drink and keep. The more different types of apples that are brought the more complex and unique the flavor of the batch will be. If you don’t have apples you still welcome to attend.

We will talk about recipes for warm and cold cider drinks, storage, and composting of cider mash. Please bring containers for cider (plastic gallons work good if you would like to freeze your cider) or large mason jars, Nalgene bottles, and 5 gallon buckets also work.

Teacher Bio: Dana McCoskey is a hobby organic gardener and brewer that has been pressing cider for 7 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 wildlife biologist who has traveled throughout the US and abroad to study birds and other animals.

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

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

Visit our Seed to Table Workshops page for more information.

Mushroom Cultivating in the City

Growing your own shiitake mushrooms is a delicious way to make use of your shady spaces. Shiitakes also boost your immune system and are a key component of growing a well-balanced diet yourself. If you’re growing for market, shiitakes are a low maintenance specialty item that is well worth the effort. At this workshop, participants will learn how to plug logs and successfully grow their own shiitakes.

Teacher Bio:
Nazirahk Amen, ND, L.Ac. is a homeopath, naturopathic physician and oriental medicine practitioner for over 15 years in the Washington DC Metro area and resides in Takoma Park, MD. In addition to a busy medical practice, he manages about 5 acres of orchard and vegetable production. He is the owner of Purple Mountain Organics, which offers fine quality tools, growing supplies and sustainable ag services. Dr. Amen is first and foremost a spiritual adherent practicing and refining harmonious living skills for himself and the greater community and is excited to share information and skills gained from this journey

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)).

Compost Cooperative Bin Repair and Accessory Build Class

This workshop is for DPR compost managers and members who want to learn how to maintain and repair their compost bins and build compost accessories such as sifters and critter proof brown storage bins.  All supplies will be provided and you can take home whatever you build.

Teacher

Josh Singer, as the DC Parks and Recreation (DPR) Community Garden Specialist, builds community gardens, urban farms and develops urban Ag. support systems such as an urban garden education series with over 100 urban Ag. classes a year, a garden toolshare, a 4 greenhouse seedling cooperative, and a community compost cooperative network serving over a 1000 active composters.  Josh also is the co-founder and executive director of the 501c3 non-profit 3-acre garden park called Wangari Gardens, the founder of the DC Food Recovery Working Group and a co-founder of the DUGnetwork, DC’s Urban Ag and Food Security cooperative Network

Volunteer Day at Clifton Park Food Forest

Sept 18  10:00am – Noon & 6:00pm – Dusk
Set up for Mushroom inoculation workshop
-logs
-wood chips and sawdust
-cardboard
-carpet

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

Chickens in the City

Ever wondered about the recent revival of keeping chickens in backyards? Backyard chickens have become a national trend with cities all over the U.S. revising their livestock exclusions to allow small flocks of backyard chickens. Learn some reasons why! In this hands-on course we will take a tour of chickens in an education setting.  

We will cover housing, healthy feeding, how to chicken-share, chickens in the educational setting, how to protect your chickens from predation as well as resources for chickens, equipment and supplies.Backyard eggs are a valuable fresh food.  Come find out why chickens aren’t just for rural areas anymore!

This class will be hosted at St. Columba’s School in the Deming Library on the ground floor. The address is 4201 Albemarle St., NW WDC 20016, but there is an entrance in the rear of the building on Butterworth Place NW that is more convenient.  Signs will be posted on the day of the class. St Columba’s is only one block west of the Tenley/AU Metro.  There is a very small parking lot that is reserved for staff from 5:00 am until 6:00 pm, but can be used AFTER 6:00pm for classes.  And there is street parking, too.

 

Teacher

Kate McLynn is a science teacher in DC schools with a focus in environmental science who grew up with goats, dogs, poultry, horses and wildlife around.  She has been hatching chickens for many years as part of a life science program and has been keeping chickens for several years.  She is a master gardener, certified beekeeper, beekeeping mentor, and has taught science, gardening, composting, and has worked extensively on developing greenscapes for schools and communities.

Intro to Spoon Carving Workshop

Arborist and woodworker Marty Frye invites you to join in on the fun as we use simple tools and techniques to create a beautiful, useful object: a wooden spoon! Learn the relaxing and engaging craft of wood carving and get over any anxiety you might have around sharp objects. We will talk through and demonstrate the process of wood selection and processing. We will have spoon “blanks” pre-made ready to be carved. Wood-carving knives will be provided for the class. Come prepared to work with your hands and spend a few hours getting to know and carefully carving your spoon-to-be.

Teacher Bio: Marty Frye has a varied background in ecology, education, progressive agriculture, and urban forestry. He has taught spoon carving in a variety of settings both formal and informal. Currently working as an Arborist for Casey Trees in D.C., after hours he can be found turning wooden bowls, playing Irish tunes, or exploring the cutting edge of regenerative agricultural practices. Marty is a native of Takoma, D.C.

Volunteer Day at Clifton Park Food Forest

Sept 4  10:00am – Noon & 6:00pm – Dusk
Set up for Mushroom inoculation workshop
-logs
-wood chips and sawdust
-cardboard
-carpet

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

Gardening With Kids

Have you explored planting an edible organic garden with your kids yet? Come learn some basics on why growing organic is important, what resources are available in DC to grow with your kids and pick up some seeds to get started. Don’t Miss It!! Summer is here so the time is right to get your hands in the dirt and have some fun. Options for all types of living styles will be explored. Certified urban agriculture oficionados and youth camp organizers will share their love for organic food and how to grow it simply in a way that includes your kids as co-learners in a session that highlights the interdependence of us all with Mother Earth. Please dress comfortably and ready to get hands in the dirt. Materials will be provided. Very interactive!

This class will take place at the Casa Iris Intergenerational Garden at 2201 12th street NW at intersection of W street. (Columbia Heights)

Teacher
Angela Adrar Founder of Ecohermanas, a mother of two toddlers and a long time environmental activist and rural farm and food justice organizer with experience in the United States, Africa, and Asia. Through the Ecohermanas Agroecology and wellness initiative, she facilitates intergenerational power-sharing and co-learning sessions on farming, food, environmental justice, fun and good living for all ages. Kevin Cowan is a father and husband, he is also the founder of Knoble Farm and Gardens together with his wife (Angela) they run Dig n’ Fort Totten; a community backyard-farm initiative that helps families and neighbors take control of their food choices and grow their own, uplifting traditional knowledge and inviting youth of all ages. EcoHermanas is a re-imagined global collective of women that play a pivotal role in sharing, weaving, and reconnecting life to Mother Earth. Visit us at Ecohermanas.org

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

Seed Saving 101

In this session learn with members of Ecohermanas and the Seed Keeper Collective to engage holistically in the process of saving seeds from plants. Explore the stories within seeds and the value of the indigenous, cultural and historical narratives of seeds. We will have an opportunity to experiment hands-on with seed saving techniques from fruits, vegetables and herbs of various sizes. The session will include how to log, store and preserve seeds for use in your garden and how to plant for seed saving too. All supplies provided but please bring seeds to swap.

This class will take place at 3-Part Harmony Farm

Teacher Bio:
Gail Taylor, Farm Manager from 3-Part Harmony Farms, Blain Snipstal, a food sovereignty farmer from the DMV, Angela Adrar, founder of Ecohermanas’ Agroecology and Wellness program, and other Seed Keeper Collective Members will be teaching this class. As seed keepers that carry the wisdom of their traditional seeds from Peru, South East U.S., and Colombia respectively with seedkeeping practices in the DC and Maryland area where they save seed. As members of the Seed Keepers Collective in DC, they recently organized the Seed Exchange and Circle Dialogue at the DC Herbs for All Bilingual Herbal Encuentro and Village Market.

Volunteer Day at Clifton Park Food Forest

August 21  10:00am – Noon & 6:00pm – Dusk
Go fishing! Seriously
Make fish hydrolysate
Kids challenge and obstacle area

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

Backyard Chickens

Ever wondered how you could incorperate chickens into your urban homestead?Well now is your chance to learn all the ins and outs of backyard chicken farming with our educator Dale Johnson. Backyard chickens are a good hobby and a great addition to a garden. A few chickens can form a symbiotic relationship with your garden and family in the following ways. Vegetables and eggs go together in all kinds of recipes. Recycle your table and garden scraps through your layers. They miraculously transform most types of vegetable matter into nutrient-dense, flavorful eggs and the litter gathered from underneath the roost and in the chicken run can add fertilizer value to your compost that will end up on your garden. A garden and layers are a wonderful way to teach your children biology, ecology, economy, sustainability and responsibility. This workshop will cover the basics of raising poultry in a backyard. And the best part of this presentation is that he brings the chickens to you! Dale will bring his chickens and their small coop, show you how to properly handle chickens, and give you tips on keeping your urban chickens happy and healthy all year long. You won’t want to miss this!

Food Preservation 101 Workshop

Food Preservation – Participants will learn different methods of food preservation – pickling, drying, freezing, and canning. This workshop will explain which method is best to use for your needs and for each harvest and will walk through the basics of each method. Join us at the Food Preservation workshop to learn how to preserve your harvest and enjoy delicious fruits and vegetables all year long.

Teacher Bio:
Wendy Kiang-Spray is a freelance writer and speaker. Her articles about gardening and food have appeared in Heirloom Gardener magazine and other publications. She gardens in Rockville, Maryland where she also works as a high school counselor. In her spare time, she volunteers as a DC Master Gardener and blogs about gardening and family at www.greenishthumb.net. She is writing her first book about growing and cooking Chinese vegetables. Friend Wendy on Facebook and keep up with her garden happenings!

Therapeutic Garden Design Workshop

Clare Johnson, Horticultural Therapy Services Manager and Design Consultant, Chicago Botanic Garden
Therapeutic landscapes are a necessity in health and human service environments as well as in everyday life. They promote healing, reduce stress, and provide a place of respite for all who visit. When designing a garden for therapeutic purposes, it is imperative to address each of these principles: the program, the people, and the place. An outdoor green space will only become therapeutic when it is designed with the intended audience and programmatic intentions at the forefront of every decision. – See more at: https://www.usbg.gov/events/2016/05/21/workshop-principles-therapeutic-garden-design#sthash.QablKxOZ.dpuf

Beekeeping II: Production Mode

Join Common Good City Farm in taking a first-hand look inside our beehives!

*Beekeeping I: Building up the Hive, May 14, 10am-12pm
Register: http://bit.ly/245IA8O

*Session 2, August 13th:  Production Mode: After the peak flow, workers are continuing to forage for nectar and pollen. In this session, experience the colony in full-swing, sample some honey, and learn more about the honeybee life cycle.

These two workshops are taught by Beekeeper Matthew Traucht. 

Register for both workshops: http://bit.ly/1WUxSfV

Visit our Seed to Table Workshops page for more information.

Cover Crops for Gardens

Cover crops slow erosion, improve soil health, smother weeds, enhance nutrient and moisture availability, help control pests, and bring a host of other benefits to your garden. This class will address what cover crops to use in your garden, when and how to plant and terminate them, and what benefits you can expect to reap from adding cover crops to your home garden.

Teacher
Dr. Andy Clark has been working with cover crops for almost 30 years, and he has been using cover crops in his community garden for just as long. Ten years of university cover crop research addressed nitrogen and soil water dynamics using grass and legume cover crops. Currently the communications director of a USDA program in sustainable agriculture (www.sare.org), he is the editor of several editions of the SARE book, Managing Cover Crops Profitably.

Volunteer Day at Clifton Park Food Forest

August 7  10:00am – Noon & 6:00pm – Dusk
Go fishing! Seriously
Make fish hydrolysate
Kids challenge and obstacle area

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

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.

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

Grow It Eat It Open House

  • Tomato Tasting!  Come taste many types of tomatoes, bring your garden’s tomatoes, and tomato seeds
  • Attend classes/talks/workshops
  • Programs for children*
  • Experts will answer edible gardening questions
  • View our garden and attend the demonstrations in the garden
  • Plant and Garden Supply Sale!

 

Food Justice in DC Workshop

Learn about the different food justice issues and movements in DC and how you can help.

Teacher Bio:
Jeremiah Lowery is a Washington, D.C. native and a 2008 graduate of the University of Maryland. He is a labor activist and has worked on issues ranging from workers’ rights to food justice. Jeremiah has worked with and organized low-income residents in the Washington, D.C. area on the issues of political empowerment, sustainability, and organizing. He also hosted the “Heal DC” radio show on WPFW 89.3 FM Pacifica Radio, a radio show that focused on labor and environmental issues.
Brandy H. M. Brooks is a nonprofit professional with a design and planning background who has spent the last 10 years working on social and environmental justice. She was the founding executive director of the Community Design Resource Center of Boston and has worked in senior management roles with the Rudy Bruner Foundation, The Food Project, and the Boston Collaborative for Food and Fitness. Her particular areas of focus include community engagement and empowerment; community-base design and land use planning; and just and sustainable food systems. She has served on a wide variety of local and national nonprofit boards, including the Association for Community Design, the Dudley Street Neighborhood Initiative, and Groundwork Somerville. She has also served as an instructor or guest lecturer at the Boston Architectural College, Harvard’s Graduate School of Design, MIT, Suffolk University, and Tufts University.

MicroHerding Invertebrates

Learn to deal with aquatic, subterranean, terrestrial, and flying invertebrates for composting, pest management, and food for fish, animals, and humans! The course goes through presentations and demonstrations, and is set up to go through a natural cycle starting with our two ancient aquatic invertebrates brine shrimp, and triops, moving on to our subterranean red wiggler worms, followed by crickets, mealworms, waxworms, superworms, BSF larvae, hornworms, their beetles, moths, and flies! Participants will get hands on time setting up small habitats to take home with their choice of crickets, mealworms or red wiggler worms. The course will end with a demonstration on cooking with edible insects, anyone who desires may participate in an Entomophagy (The eating of Insects)       Space is limited to 15**

Date: July 31, 4-9 pm         Cost: $40

Location: Charm City Farms Brick Barn          Instructors: William Padilla-Brown

**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

William Padilla-Brown is a social entrepreneur, certified permaculture designer, and multidisciplinary citizen scientist. He has run a non-profit in New Cumberland, Pennsylvania for the past 3 years called Community Compassion, focusing on radical sustainability. He has educated children and adults on topics varying from mushroom cultivation to nutrition via. various workshops and programs. William dropped out of high school at age 16 and has since been pursuing a non-traditional independent approach to his higher education actively promoting alternative education options. William also runs a biology lab/observatory, and mushroom microfarm, MycoSymbiotics, LLC

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

**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:


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.

Intro to Composting with Bokashi

Join us for a workshop at Common Good City Farm to learn about Bokashi composting at a urban farm level. Bokashi composting is an anaerobic fermentation composting method that is 100% critter proof, has no greenhouse gases emitted like hot bacterial composting, and holds onto to 100% of its fertility unlike hot bacterial composting. DC Parks and Rec has launched its pilot community Bokashi program at Common Good City Farm.
http://commongoodcityfarm.org/

Teacher Bio:
Christian spent the last few years as Farm Manager at ECO City Farms, a few miles outside DC in Prince George’s County, MD. On this 1-acre urban farm (or “big garden”), the farm used organic methods, compost, and season extension tools to provide fresh vegetables, fruits, and sprouts to our 25-person CSA and farmers market. More importantly, as a non-profit educational organization, is the mission to help urban communities use agriculture to positively develop their communities.

Agroecology Urban Gardening Workshop

Agroecology is the study of ecological processes that operate in agricultural production systems. Join Blain as he talks about how important agroecology is to solve the world’s multiple crises, how it is more than just a way to grow food, but is actually a way to organize and a way to live and build movements. He also talks about the special role that youth have, as the new generation responsible for ensuring agroecology is not forgotten as agribusiness dominates the planet.

Teacher
Blain is a small-scale peasant farmer in Preston, Maryland and part of the International Youth Articulation of La Via Campesina (LVC). Blain became involved in La Via Campesina in 2010 through his work with the Rural Coalition. Additionally, Blain is a board member of the Southeast African American Farmers Organic Network (SAFFON) and an agroecological technician for the Farmworkers Association of Florida.

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

Volunteer Day at Clifton Park Food Forest

July 24  10:00am – Noon
Make insect, bird, bat and amphibian homes
Insect inventory
Green mulch layer

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

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

Volunteer Day at Clifton Park Food Forest

July 10  10:00am – Noon
Make insect, bird, bat and amphibian homes
Insect inventory
Green mulch layer

Lend a hand and get to chattin’ with Clifton Park Food Forest designer Eric Kelly at:
Volunteer Days at the Food Forest

***Please notify us by email if you plan to volunteer for an evening time***

Work Gloves, Sun Hat and Water recommended

If you can bring your own hand tools, shovel and rake that’d be a big help! 

Have you read the latest in the Food Forest Journal?
Volunteer Groups give us a holler to let us know want to lend a hand!
Directions to Clifton Park Food Forest
Google Maps to the Food Forest

Mushroom Identification 101

Interested in learning to identify local fungi?

In this beginner’s workshop of mushroom identification basics, you’ll learn some of the “do”s and “don’t”s of wild mushroom hunting, then spend time in the woods collecting mushrooms to practice identifying. Once we have our gathered mushrooms, the instructor will take us through some of the basic language and taxonomy of mycology, and we’ll spend some time applying these terms to identify our specimens. Learning will also include how to use a field guide, and the ethics of collecting wild mushrooms.

Please bring drinking water, a knife, a small trowel, small-to-medium paper bags, a collecting basket, and some way to keep time so you don’t wander too far during the gathering portion.

If you are sincere about pursuing mushroom knowledge, it is recommended that you acquire at least one field guide and bring it to the workshop.

**This workshop is limited to 15 participants**

Workshop Date: July 9, 10am- 12pm                 Cost: $30
Location: Hunt Valley, MD                    Instructor: Daniel Kemp

**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

Daniel has spent years among indigenous cultures in North America, Asia and the South Pacific, living with various medicine men and women being the recipient of both their healing and knowledge of the natural world. Returning to the environment of his youth after many years abroad, that longing to stay connected to the natural world lead him to seek out the woods whenever possible. In this reconnecting to the forests of his youth, its bounties opened up to him. Especially alluring were the myriad fungi that appeared and reappeared year after year. This foraging has blossomed into a lucrative job at certain times of the year as local chefs are turning more and more to the forgotten tastes of our wild foods. When Daniel is not out in the woods foraging for mushrooms and other edibles, he can be found administering acupuncture or massage to his patients or guiding his yoga students to connect breath with body and mind.  He has also completed his permaculture design course and has a special affinity for natural building.

Quail Raising and Processing

Ever tasted quail and/or quail eggs? That’ll be our first step in this workshop, a tasting.

These great little birds are a good alternative to chickens. Quail still lay an egg a day, but take up much less space and are better converters of feed to meat than chicken. This workshop will cover many “how to” topics as well as the benefits and realities of keeping coturnix quail in as an egg and meat bird.

This workshop is perfect for someone who is considering starting an urban farming adventure and becoming more self sufficient by raising more of their own food.

Following the discussion and tour we will cull and process multiple birds. You don’t need to bring anything special, but be prepared for the hands on portion of this workshop.

**Registration is limited to 12 people.

Workshop Date: July 8, 6pm- 9pm     Cost:  $35

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**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.

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.

LowTech Mushrooms

Learn how you can start growing mushrooms with materials you probably already have around the house. Starting with a presentation on the life cycle of mushrooms we will work on cultivating an understanding of our fungal friends as we go through hands on demonstrations from taking spore prints, and easy clones, to starting spores, or commercial culture, on a small amount of material to be expanded onto bunker spawn totes for starting outdoor patches, or straw and logs for fruiting indoors and outside! We will have models of small scale fruiting chambers for growing fresh mushrooms in or outside the home! Participants will leave with starter cakes with their choice of oyster, shiitake, wine cap, nameko, lions mane, and or reishi mushrooms plus straw logs of pink oyster mushrooms!

Date: July 2 from 4-9 pm           Cost: $40

Location: Charm City Farms Brick Barn          Instructors: William Padilla-Brown

**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

William Padilla-Brown is a social entrepreneur, certified permaculture designer, and multidisciplinary citizen scientist. He has run a non-profit in New Cumberland, Pennsylvania for the past 3 years called Community Compassion, focusing on radical sustainability. He has educated children and adults on topics varying from mushroom cultivation to nutrition via. various workshops and programs. William dropped out of high school at age 16 and has since been pursuing a non-traditional independent approach to his higher education actively promoting alternative education options. William also runs a biology lab/observatory, and mushroom microfarm, MycoSymbiotics, LLC

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.

Native/Invasive Identification Walk

Take a guided and educational walk through Rock Creek Park to learn about and how to identify different natives and invasive plants in the DC area.

Teacher Bio: Andrejs Brolis works for the National Parks Service to help monitor invasive plants in parks. He has spent many years identifying and tracking invasive and native plants in the greater DC area.

Illuminating Herbs in Watercolors

Join cookbook author & illustrator Marcella Kriebel and Common Good City Farm resident herbalist Tricia McCauley for a relaxing evening of exploring herbs through art and medicine.

In the setting of our urban farm, participants will learn watercolor techniques, paint their own herb-inspired paint, learn the healing properties of 5 featured herbs, all while enjoying herbal teas.

Each participant will be supplied with brushes, paint, and watercolor paper to paint the herbs. Marcella will demostrate various watercolor techniques and how to paint the different herbs. Each participant will be able to take home his or her own watercolor painting.

Learn with Tricia McCauley (MS Herbal Medicine, Common Good City Farm Resident Herbalist since 2009)
— Learn about the healing properties of 5 nervines, herbs that support the nervous system & stress management
— Taste test herbal teas

Paint with Marcella Kriebel, Locally Renowned Artist & Illustrator
— Watercolors demo from Marcella Kriebel
— Watercolor techniques worksheet provided
— Create your own watercolor painting (brushes, paint, watercolor paper provided)
— Take home your watercolor painting!

Workshop: Bonsai II

BRING YOUR OWN TREE!

National Bonsai & Penjing Museum
Lecture/Demonstration Center

Take your skills and your tree to the next level at this workshop designed for those who have taken a beginner’s class and are ready for the next step. Bring your tree in to learn how to properly prune, wire, and apply design elements that will improve its overall design and health. The Bonsai Museum curator will teach the principles and give individual attention to each participant. Limit of one large or two small bonsai per student. Bring your own tools. Fee: $39 ($31 FONA/NBF) + service charge. Registration required; register at Brown Paper Tickets.

Medicinal Mushrooms

This 1-day class is a deep exploration into the world of mushrooms and mushroom medicine. Through lecture and demonstration, we’ll explore the life cycle of fungi, and the basic biology and ecology of mushrooms to understand why mushrooms are medicinal for us and how growing conditions affect their medicinal and nutritional content.

We’ll then explore the amazing medicinal qualities that come from mushrooms, especially local wild species, and how to prepare them.

Participants will taste some amazing medicinal mushroom teas and learn easy ways to use mushrooms for immune health. Participants will also walk away with samples of locally harvested medicinal mushroom tea.

This class covers three main topics:
*The lifecycle and basic biology of mushrooms
*An introduction to the amazing medicine from medicinal mushrooms
*The ability of mushrooms to degrade toxic man-made waste in nature

Date: June 19, 9am- 1pm        Cost: $40

Location: The Johnston Square Brick Barn, Baltimore 21202       Instructor: Jared Urchek

**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:

Jared Urchek, L.Ac, CZB, is a Five-Element acupuncturist, certified Zero Balancer, and a cultivator of gourmet & medicinal mushrooms.  He is enthralled by the beauty and the healing power of Nature.  Growing up in the woods of northeast Ohio, he found the woods to be comforting, healing, and inspiring even as a youngster. Learning about the wonders of the fungal Kingdom through a permaculture class started a lifelong passion for the cultivation and use of gourmet and medicinal mushrooms. Jared is also profoundly inspired by Chinese medicine and its ability to help people heal on all levels – body, mind, and spirit. Imagine his surprise in learning that all the great medicinal and gourmet mushrooms were also potent Chinese medicinal herbs? Jared offers private and group acupuncture sessions, a growing line of medicinal mushroom products, and various classes and workshops to spread the healing knowledge of these vital traditions.

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 1310 Hillman St, Baltimore, MD 21202, directly across from Green Mount Cemetery.

K. St. Farm Garden Design/Drip Irrigation Workshop

We will take a walking tour of the K St. Farm and discuss garden design elements as they relate to overall garden production and experiences. During the second half of the class students will familiarize themselves with drip irrigation parts and best practices.

Teacher Bio: Kate Lee is the Garden Director for DC Greens. She studied Horticulture at the University of Georgia and has worked at a variety of non-profit gardens and school gardens in Washington, DC.

Thrifty Small Space Gardening for the Urban Homestead

Don’t have a lot of space for a traditional in-ground garden but want to grow your own fresh vegetables? Do you see the prices of containers at gardening stores and have sticker shock? Fear not! At this workshop, we will show you how you can grow plenty of healthy produce for you and your family in even the smallest of spaces for a fraction of the cost. Come and learn how to start a 100sq foot garden and considerations you need to make when gardening only in containers. Get your creative juices flowing as we help show you how ANYTHING can be used as a container and start growing!

Africa Farm to Fork Entrepreneurial Bootcamp

The Africa Farm to Fork Entrepreneurial Bootcamp (#AfricaFarm2Fork) is the first-ever one day bootcampoffered exclusively by the Diaspora Angel Investment Network (DAIN), NativSol Kitchen, and Mansa Colabs in partnership withWomen Advancing Nutrition, Dietetics and Agriculture (WANDA). In this experiential boot camp, we will help you build sustainable businesses while helping the community. Guided by your bootcamp coaches, you will gain concrete skills of creating a business with insight from industry experts addressing visual modelling, organic agriculture, co-packing, functional foods, nutritional value of foods, and fair trade.

Creating Critter Proof Cages for your Garden

Learn how to create a critter proof cage for your garden to prevent critters, vandalism and theft from getting to your garden. We’ll learn by actually creating several critter proof cages. You’ll also receive an intro to powertools and carpentry as well. No skills reqiured.

Teacher
Josh Singer, as the DC Parks and Recreation (DPR) Community Garden Specialist, builds community gardens, urban farms and develops urban Ag. support systems such as an urban garden education series with over 100 urban Ag. classes a year, a garden toolshare, a 4 greenhouse seedling cooperative, and a community compost cooperative network serving over a 1000 active composters. Josh also is the co-founder and executive director of the 501c3 non-profit 3-acre garden park called Wangari Gardens, the founder of the DC Food Recovery Working Group and a co-founder of the DUGnetwork, DC’s Urban Ag and Food Security cooperative Network.

Non-Native Invasive Plant Removal Field Session

This June 11 session is an invasive removal field session built on a class taught on June 8, which is a prerequisite. To register for this field session, go to the class registration page. Participants will learn how to identify and control species of non-native, invasive plants found in the Washington, D.C. area including porcelainberry (Ampelopsis glandulosa), Japanese stiltgrass (Microstegium vimineum) and mile-a-minute (Persicaria perfoliata).

Instructors

Ana Chuquin, Rock Creek National Park
Jorge Bogantes Montero, Anacostia Watershed Society

Who Should Attend?

Open to the general public for those interested in learning to identify non-native, invasive plants found in the region and how to control these species.

Requirements

  • All volunteers must sign a completed volunteer waiver form on the day of the event before participating.
  • No specific skills required. The event starts with invasive removal demonstrations and hands on instruction.
  • This event will take place rain or shine barring severe weather so please dress comfortably and appropriately for the weather and wear closed toed shoes. It is recommended that participants wear light weight long sleeves, long pants, and a hat and bring sunscreen and insect repellent.

Meals

Light refreshments will be provided but it is recommended that participants bring water and a snack. 

Continuing Education Credits

ISA Continuing Education Credits available.

Getting There

Participants will be given the location of the field session after attending the classroom portion of the class held on June 8th.

Rabbit Raising and Processing Workshop

Curious about raising meat rabbits?

Domestic rabbits are incredibly good natured, easy-going, and practical farm animals for small spaces, including even the smallest of urban lots. Raising rabbits can provide a household or market with a delicious and versatile meat, as well as furs, and friendly often comical company.

If you’ve been interested in raising meat rabbits but have been intimidated by the whole process this workshop is your chance to see it all first hand. Learn and observe how to raise rabbits on either a mostly or partly foraged diet (aka, your yard) in a back yard farm set-up. After a processing demonstration by the instructor, each participant will dispatch and process a rabbit.  For those interested in primitive skills and/or value added products there will also be some discussion on what can be done with the hide, intestine, ears, feet, brain, etc.

A light meal will be provided at the beginning of the workshop (rabbit of course!), and at the end of the workshop participants will have the option to buy the animal he or she processed as well as other products.
**Registration is limited to 6 people.

Workshop Date: June 10, 5:30pm- 8:30pm     Cost:  $25

Location: Sweet Reasons Farm, Cockeysville 21030.

Instructor(s): Kelly Carey & Mangy White Bushman

**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.

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.

Skill Class: Forest Garden Design & Care

Explore forest gardening in depth and learn the tools and methods to help you succeed.

Cost: $100

Description: In this class, we focus on the plants, relationships and design of forest gardens. Topics will include:

  • Polyculture or Guild design at the backyard and small farm scale
  • Forest garden soil management
  • Nitrogen-fixing plants
  • Forest garden site analysis
  • Forest garden establishment and maintenance techniques
  • Forest garden insectaries and pest management
  • Growing and tasting of seasonal forest garden fruit, nuts, herbs, greens, mushrooms and more
  • Community strategy and impact of forest gardens

The day includes tours of the forest garden, design materials and exercises, coaching sessions, discussions and networking. Our singular goal is to help our students succeed in their forest garden projects.

Lead Instructor: Lincoln Smith

Location: Forested in Bowie, MD. Be sure to read how to get into the site here. Google Maps by itself will not get you here.

Qualifications: Participants should feel comfortable being outside in any weather. Participants under the age of 18 must be accompanied by an adult. Sturdy footwear is required as well as appropriate outdoor clothing. Please bring a pair of work gloves if you have them.

Food: Snacks and drinks will be provided, but please bring lunch.

Registration: Pay below or email Lincoln to let us know you’re coming.

Work Trade: Cash is prefered to help us continue to develop the forest garden, but we accept 10 hours of volunteer work, or the $100 class fee, or any combination or the two. Email Lincoln to inquire about a work trade.

Groups: Bring friends and save! Select a number below for group discount price. Email Lincoln if you’d like to bring more than 4 people.

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.

Native Bees and Natural Habitat Creation

Description

Introduction to local, native pollinators found in the area and discuss how to establish and promote effective pollinator habitat. After the talk about pollinators and pollinators gardens, we will be making bamboo native bee nests. 

 

Teacher Bio:

 Olivia Bernauer is a Master’s student in the vanEngelsdorp bee lab at the University of Maryland studying the floral preferences of native pollinators. To do this, she works with citizen scientists to identify and observe pollinators on specific plants. Eventually, she will use the observations to create planting recommendations for local pollinator gardens. Olivia did her undergraduate education at the University of Wisconsin where her work with pollinators began. She conducted research on bumble bees and their response to fungicide.

Workshop: Growing a Beautiful Fruit Orchard in Your Own Backyard

Have you always dreamed of having fresh fruit right outside your door? This workshop will give you the basics of planting, raising, and caring for beautiful fruit trees that create fruit, provide shade, and help increase the value of your home.

Don’t miss out! Early spring is the time to get planting!

FREE Tree Giveaway! To support the Edmonston Green Team’s edible gardens initiative, we will be giving away free Pawpaw and Serviceberry trees to Edmonston residents.If you are a resident of Edmonston, Maryland and would like to bring home a tree to plant in your yard, please bring proof of residency to this class. Kim will be giving out trees while supplies last.

Our presenter, Kimberley M. Knox, is a certified arborist and a member of Prince George’s County Forestry Board. She has helped plant fruit trees throughout Maryland and has consulted for firms and individuals on their individual fruit trees and their edible forests. A full class on successfully growing fruit trees will be offered at Colmar Manor Community Center, 3701 Lawrence Street, Colmar Manor on Saturday, March from 9 a.m. to 4 p.m. Kimberley is also the coordinator for Port Towns Community Health Partnership.