January 2020
Growing Groceries: Good Bugs, Bad Bugs, & Pollinators
Did you know that less than 1% of the insect species in the world are the so-called bad bugs that eat us, our livestock, and/or our food? The other 99% are necessary to keeping a healthy environment in our gardens. They help pollinate our crops, eat the bad bugs, and help keep our gardens healthy in many ways.
Find out more »February 2020
Growing Groceries: Small Fruits, Big Harvest
We'll cover varieties, soil preferences, and cultural requirements for Strawberries, Blueberries, Raspberries and other small fruits.
Find out more »Beginning Beekeeper Course
Designed to build basic beekeeping skills, topics covered during the five week course include bee biology, equipment, seasonal management requirements, identification and management of pests, as well as honey removal and processing.
Find out more »Growing Groceries: Seed Starting and Raising Transplants
Learn how to save money by growing your own transplants.
Find out more »March 2020
Growing Groceries: Vegetables A to Z #2
Growing the Pea, Carrot, and Lettuce Families
Find out more »Growing Groceries: Vegetables A to Z #3
Growing Tomatoes, Potatoes, Peppers & Eggplant We'll cover the Nightshade (Solanaceae) family which includes tomatoes, potatoes, eggplant, and peppers. Being mostly heat lovers, each member of the family has unique requirements to achieve good production in our marine climate. Topics covered include variety selection, cultural requirements, as well as the major disease and pests affecting these species. Kate Ryan of Soil Sisters Plants & Produce will share what she's learned in over 30 years of growing vegetables, herbs, and flowers in Western Washington. A self-professed lazy gardener, she's learned…
Find out more »Growing Groceries: Vegetables A to Z #4
This class in the Growing Groceries series will focus on growing all things Cucurbit!
Find out more »May 2020
Preserve the Harvest: Basics of Safe Canning – May 28
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Basics of Safe Canning Thur. May 28; 6:30-9pm or June 3; 6:30-9pm With the right recipes and methods, it’s easy to provide your family with safe, nutritious home-canned products. Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high/low acid foods. This class is essential for anyone new to the science of canning…
Find out more »June 2020
Preserve the Harvest: Basics of Safe Canning – June 3
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Basics of Safe Canning Thur. May 28; 6:30-9pm or June 3; 6:30-9pm With the right recipes and methods, it’s easy to provide your family with safe, nutritious home-canned products. Learn the basics of food safety and canning skills, including bacteria and food spoilage, canning equipment, and canning high/low acid foods. This class is essential for anyone new to the science of canning…
Find out more »Preserve the Harvest: Jams, Jellies, & Spreads – June 25
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Jams, Jellies, and Spreads Thur. June 25; 6:30-9pm or Wed. July 1; 6:30-9pm Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Learn how to create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no sugar recipes covered. After…
Find out more »July 2020
Preserve the Harvest: Jams, Jellies, & Spreads – July 1
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Jams, Jellies, and Spreads Thur. June 25; 6:30-9pm or Wed. July 1; 6:30-9pm Delight in the bright flavors of fresh fruit and discover how easy it is to capture sunshine in a jar. Learn how to create that perfect balance of fruit, sweetener, and other ingredients to enhance flavor and shelf life with research-based recipes. Low and no sugar recipes covered. After…
Find out more »Pickling and Fermenting – July 23
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Pickling and Fermenting Thur. July 23; 6:30-9pm or Wed. July 29; 6:30-9pm Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll look at the traditional art of fermentation with a hands-on sauerkraut-making session. After a short presentation on the basics, teams of four will work together to make…
Find out more »Pickling and Fermenting – July 29
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Pickling and Fermenting Thur. July 23; 6:30-9pm or Wed. July 29; 6:30-9pm Crisp, tasty pickles are the ultimate test of a canner’s skill. Learn how to make a great product every time. In addition, we’ll look at the traditional art of fermentation with a hands-on sauerkraut-making session. After a short presentation on the basics, teams of four will work together to make…
Find out more »August 2020
Tomatoes, Salsa, & Relish – Aug 6
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Tomatoes, Salsa, & Relish Thur. August 6; 6:30-9pm or Wed. August 12; 6:30-9pm Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. After a short presentation on the basics, teams of four will work together to make and process a batch of salsa from locally grown fresh…
Find out more »Tomatoes, Salsa, and Relish – Aug 12
Register early to save your spot; space in the three hands-on workshops is limited to ensure a quality experience. Tomatoes, Salsa, & Relish Thur. August 6; 6:30-9pm or Wed. August 12; 6:30-9pm Learn how to turn the local abundance of tomatoes and fresh vegetables into jars of color and flavor for the dreary days of winter. After a short presentation on the basics, teams of four will work together to make and process a batch of salsa from locally grown fresh…
Find out more »September 2020
Sustainable Small Farming and Ranching
Whether you are just exploring the opportunities available or already have an existing operation, you’ll learn what it takes to create, sustain, and grow a viable small farm enterprise.
Find out more »