Classes

We are charging a minimum $5 fee for all classes to discourage no-shows. To register and pay the fee you follow the registration link after the class description.

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You are viewing 6 events for 2018

No-Knead Bread and Soup Workshop

   Learn how to bake bread and cook a delicious potato leek soup. The kitchen has a generous space for students to observe the techniques involved in making bread and during the waiting steps, cooking a potato leek soup. The bread making will involve an adaptation of a no-knead, bread-in-the-pot technique described in a November 2006 New York Times article authored by Mark Bittman. The method was developed by Jim Lahey at Sullivan Street bakery.
    The class is being offered by Marcella Trautmann and Calin Sferdean, Project Grow board members and passionate gardeners.
    The fee for the class is $20, which includes all materials and bread/soup lunch cooked by students. Enrollment is limited at 15. Register here.



Winter Healing Teas

Learn to make nourishing herbal infusions and decoctions from common garden herbs, fruits, roots, and the same wild native medicinal plants the settlers used to make “Liberty Tea”.  Probiotic fermented herbal drinks will also be discussed.  Tea tasting will follow a short presentation. 

This hand-on workshop is led by Shawn Severance, naturalist and life-long forager. 

The fee for this class is $5.   Register here


Vertical Gardening - Overview [part 1 of 2]

Vertical gardening involves the use of vertical support systems designed to grow individual plants vertically rather than horizontally.  It is  a niche that evolved out of gardening in small spaces either by design or necessity as in urban settings. Two topics will be covered: (1) Small-Scale Vertical Garden designs that are often implemented by necessity in small gardens among urban dwellers, and those adopted in large gardens as part of a particular featured gardenscape. We will look at simple to complex vertical support systems for small-space gardening. (2) Very Large-Scale Vertical Garden designs like garden walls and facades of buildings, vertical farms, the Garden in the Sky found in modern cities like Singapore, Hong Kong and other places as part of government policy on ecology entertainment. The class will be taught by Master Gardener and Project Grow Board member Joet Reoma.
Registration Fee: $10. 

Note:  Part 2 of 2 scheduled for March 17, 2018.  Registration Fee: $10. 

 The classes can be taken independently.

Introduction to Organic Gardening

Introduction to Organic Gardening Ages 18 - Adult.

If you are a first time gardener or want a refresher, learn the basics to help you prepare your vegetable garden in this workshop. Review gardening fundamentals including site selection, garden layout, planting seasons, seed sowing techniques, garden structures, cages and other supports, and the importance of mulch. Gain insights into organic pest control management, the importance of plant vigor and how to attract beneficial insects. Understand the components of soil and how to create an optimal environment for growing vegetables. Leave this class with the know-how to help you prepare for a bounty this harvest season. Instructor: Royer Held, Project Grow. 1 class. ID# 1629.201 3/10 10:00am to 11:30am Rec & Ed Conference Room Saturday Fee: $15  Register online or mail in application found in Rec&Ed catalogue


Vertical Gardening - Watering [part 2 of 2]

Vertical gardening involves the use of vertical support systems designed to grow individual plants vertically rather than horizontally.  It is  a niche that evolved out of gardening in small spaces either by design or necessity as in urban settings. This class will look at how Small-Scale Vertical Gardens are watered. We will explore some garden irrigation systems suitable for specific small-space gardens using motorized and gravity-fed drip irrigation systems, and wicking systems.   Registration Fee: $10. 

The class will be taught by Master Gardener and Project Grow Board member Joet Reoma.



Eat it to save it: Slow Food's Ark of Taste

You've heard about Slow Food's Ark of Taste in our newsletters. You've seen Ark of Taste varieties at our plant sale. Now you can learn even more about the Ark of Taste's mission to save delicious and distinctive foods from extinction. This class will begin with an overview of Slow Food's Ark of Taste. Then we will explore heritage foods that are significant to class participants' own cultural and culinary backgrounds and discuss how we can keep these traditions alive. Finally, we will sample Ark of Taste foods and compare these heirloom varieties to their conventional counterparts. Participants will each receive Ark of Taste seeds for their gardens.

This class is led by Slow Food Huron Valley leadership team members, Janet Osborn, Sofia Gaudioso, Kimberly Hartley, and Lauren Moscoe

Class fee:  $5. Register here.