Upcoming Events – Adults

Just for Kids! Adult Classes

2018- Adult Classes

All classes have a 5-person minimum for the class to be held.
Pesto Making class is is free to CSA members.

Thurs, May 3 – 9:00 – noon
Sun., May 6, 9:00 – noon
8ppl max
Cost is $55/pp
Organic Gardening 101 – Gardening can be such a wonderful experience especially if you take the time to learn a few basics before you get started. There is so much to learn to become a proficient organic gardener but, this class will cover the following areas: garden site selection and preparation, garden layout and planting the garden.
Instructor: Laura Tangerini
May 16 – 5:30 – 7:30
15 ppl max
Cost is $35/pp
Dressing it Up – You have the perfect looking salad, but you forgot the salad dressing… now what?! Join us as we venture into the world of salad dressing. Explore the depths of vinaigrettes and creamy dressing and how to know what dressing will go with what salad. Learn how to pick out the right oils, vinegars and seasonings to craft up your perfect dressing.
Thurs., May 10- 9:00 – 11:30
8 ppl max
Cost is $45/pp
Container Gardens/ Window Boxes – No matter where you live, a beautiful container garden or two can bring your landscape to life. Get ready to construct a beautiful container garden or two or three, that’s up to you. First, we’ll explore the principles of container gardening. After we will talk about the basics of design and what makes sense for you. Finally, you’ll create gardens of you own using what you have learned. The cost of the class includes instruction, soil and soil amendments. Plant material is extra.
Sun., May 20 – 1:00- 5:00
12 ppl max $
Cost is 65/pp – Includes Supplies
Soap Making – Come and discover how soap is made! Learn about different carrier oils, essential oils, and other soap ingredients, along with safety guidelines for working with lye. Join in making a fresh batch of soap, as a class, using the traditional cold process method. Explore the value of using natural ingredients, in contrast to the chemical additives found in commercial soap products. Develop confidence to try soap making on your own! Each participant will take home close to a pound of natural handmade soap, with simple instructions for cutting and curing at home. Instructor: Melissa Probst, Soapmaker, Sweet Suds

All materials and equipment will be provided. Please dress for mess, preferably with long sleeves and closed shoes. And please bring along an old towel or small blanket to insulate your soap.

Wed., May 30 – 5:30 – 8:30
10 ppl max
Cost is $50/pp
Picnic Worthy Snacks – Spring is in full swing, and we all want to get outside! Let’s pack the picnic basket with some simple satisfying snacks. Together we will bake up some tasty healthy treats like granola bars, fruit squares and seed crackers.
Fri., June 8 – 5:30 – 8:30
10 ppl max
Cost is $55/pp
Bok choi, Kale and Chard Oh My! – Tis the season for all things green! Before you get sick of one more salad, let us show you how to spice up your green life. We will look at all of those ever-abundant spring greens and go over some different ways to cook them including kale chips, udon noodles with bok choi and spring vegetables, swiss chard and spring onion quiche, hearty grain & greens bowls and more!
Fri., June 8 – Mornings 10:00-11:30
Hypertufa Leaf Casting Workshop – Learn to make a Hypertufa leaf casting for your garden!
These pretty pieces of garden art are useful as a drain spout diverter, birdbath, or as a focal point among your plants. They make a lovely gift. You will craft your own leaf casting using a lightweight concrete base material. All materials will be provided. Instructions will be provided if you would like to paint your leaf casting after it is dried and cured. This is a messy project so please wear suitable work clothes.
Instructor: Nancy Tella
Wed., June 27 – 5:30 – 8:00
15 ppl max
Cost is $30/pp
Let’s Get Jammin’ – Summer couldn’t kick off any better than with a freshly made batch of strawberry jam. Together we will go over the basics of making jam: liquid pectin vs powdered pectin, freezer jam, low/no-sugar jam and hot water bath canning. You will leave this class ready to jam it up at home all summer long.
Wed., July 11 – 5:30 – 7:30
12 ppl max
Cost is $20/pp
Pesto Making – Let the aroma of freshly picked basil fill the air! Come bring your food processor or blender and join us in an evening of pesto making. Everyone will have time to pick their own basil and gather together as we guide you in making your own pesto.
**Attendees are asked to come equipped with their own food processor or blender and their own ingredients to make their pesto. We recommend olive oil, pine nuts or walnuts, parmesan cheese, salt and pepper. We provide the basil and garlic. **
Fri., July 13 – 5:30 – 8:00
20 ppl max
Cost is $25/pp
Canning 101 – Do you ever wish that you could bottle up all of that summer goodness and save it for the winter? Let us show you how! We’ll guide you through the basics of hot water bath canning from finding the right kind of pot to sorting out what jars to use and where to buy your ingredients. Be prepared to leave this class feeling inspired to start saving the season.
Wed., July 18 – 5:30 – 8:00
10 ppl max
Cost is $55/pp
Pickled Produce – Join us in this hands-on class as we use our seasonal vegetables to make your own jar of pickles. After tasting and learning about a variety of pickles and basic home canning techniques, you’ll have the time to create your own jar of pickled perfection.
Sat., July 21 – 5:30 – 8:00
10 ppl max
Cost is $55/pp
Pickled Produce – Join us in this hands-on class as we use our seasonal vegetables to make your own jar of pickles. After tasting and learning about a variety of pickles and basic home canning techniques, you’ll have the time to create your own jar of pickled perfection.
Wed., July 25 – 7:00- 9:00
20 ppl max
Cost is $40/pp
Flower Arranging with Joanna from Twig and Briar Floral Design – This was such a popular class in 2017 so we are bringing it back. Joanna will share with you the basics of flower arranging and you will go home with your own arrangement. The first part of the class will be the elements of design. Then off to the flower gardens to pick those flowers for your arrangement. Vases and wire are included in the cost. The most beautiful arrangement use 15-25 stems. The cost of the flowers is extra.
Fri., July 27 – 5:30 – 8:00
15 ppl max
Cost is $40/pp
Presto! Pesto – Discover the wonders of pesto and the countless varieties. We’ll explore a plethora of herbs, cheeses, nuts and oils and the flavor profiles that they bring. Learn how to get the most out of your pesto, make it, store it and what to do with it. You’ll leave with different pesto recipes and a confidence to use your pesto to season soups, salad dressing, pizza, pasta and more.
Sat, July 28 – 10:00- noon
20 ppl max
Cost is $40/pp
Flower Arranging with Joanna from Twig and Briar Floral Design – This was such a popular class in 2017 so we are bringing it back. Joanna will share with you the basics of flower arranging and you will go home with your own arrangement. The first part of the class will be the elements of design. Then off to the flower gardens to pick those flowers for your arrangement. Vases and wire are included in the cost. The most beautiful arrangement use 15-25 stems. The cost of the flowers is extra.
Fri., August 10 – 5:30 – 8:30
10 ppl max
Cost is $55/pp
A Plant Based Diet – Explore the seasons bounty while learning what it means to truly eat seasonally. We’ll go through a complete menu showcasing all of our favorite veggies in everything from appetizers to desserts and drinks!
Fri., August 24 – 5:30 – 8:00
15 ppl max
Cost is $35/pp
Tomato, ToMAto – Swimming in tomatoes and totally loving it?! Learn the ins and outs of saving some of those beautiful red beauties for months to come. We’ll cover a few varieties of tomato sauce, pressure canning, hot water bath canning and freezing.
Wed., September 5 – 5:30 – 8:00
10 ppl max
Cost is $45/pp
Falling in Love with Chutney – Ever fantasize about the spice warming characteristics of chutney? Come and learn how to make a variety of different chutneys using local fruits and a potpourri of spices. We’ll go over a plethora of ways to use chutney and even cover hot water bath canning methods for preservation.
Fri., September 21 – 5:30 – 8:30
8 ppl max
Cost is $55/pp
Pie Making 101 – All butter vs shortening, fresh fruit or frozen, sweet vs savory – come delve into all that there is about making the perfect pie. You’ll learn how to make the dough from scratch, roll it out and use it in a variety of different recipes.
Fri., September 28 – 12:30 – 4:30
8 ppl max
Cost is $55/pp

Pie Making 101 – All butter vs shortening, fresh fruit or frozen, sweet vs savory – come delve into all that there is about making the perfect pie. You’ll learn how to make the dough from scratch, roll it out and use it in a variety of different recipes.

Sunday, October 28th, 12:30p.m.-4:30p.m.
10 ppl max
Cost is $65/pp, $60 if registering 2 or more people.

Soap Making – We are offering this class just in time for holiday for holiday giving. Come and discover how soap is made! Learn about different carrier oils, essential oils, and other soap ingredients, along with safety guidelines for working with lye. Join in making a fresh batch of soap, as a class, using the traditional cold process method. Explore the value of using natural ingredients, in contrast to the chemical additives found in commercial soap products. Develop confidence to try soap making on your own! Each participant will take home close to a pound of natural handmade soap, with simple instructions for cutting and curing at home . Instructor: Melissa Probst, Soapmaker, Sweet Suds

All materials and equipment will be provided. Please dress for mess, preferably with long sleeves and closed shoes. And please bring along an old towel or small blanket to insulate your soap

Fri., November 9 – 5:30 – 8:00
15 ppl max
Cost is $35/pp
Kombucha to Kraut – We will go over the basics of using the right vessel for fermenting, what kind of starters to use (if any), choosing the right ingredients and how to care for your ferment. You’ll get the chance to explore some fermentation techniques and recipes including kombucha, traditional sauerkraut, sriracha and more.
Wed., November 14 – 5:30 – 8:00
10 ppl max
Cost is $55/pp
Learning the Basics of Sous-Vide – Have you been hearing about the cooking ease and wonders of sous-vide? Sous-vide technique has completely changed the way restaurants are cooking and has made it infinitely easier to control the perfect doneness of foods. Come explore the science and equipment behind sous-vide cooking. Learn how to use sous-vide cooking for easy meal prep on busy weeknights that will leave you and your family enjoying a delicious perfectly cooked meal.
Sat., November 17 – 5:30 – 8:30
8 ppl max
Cost is $55/pp
Pie Making 101 – All butter vs shortening, fresh fruit or frozen, sweet vs savory – come delve into all that there is about making the perfect pie. You’ll learn how to make the dough from scratch, roll it out and use it in a variety of different recipes.
Fri., November 30 – 5:30 – 8:00
15 ppl max
Cost is $45/pp
These Bones Were Made for Soup! – Have you been hearing all about bone broths and they’re health benefits? Aside from their excellent health benefits, bone broths are just plain delicious! They’re a pantry staple and can bring anything from soups to rice and sauces to the next level. We’ll cover a few varieties of bone broth and some different techniques of making them and pressure canning for a shelf-stable product.
Sat., December 8 – 9:30 – 12:30
10 ppl max
Cost is $55/pp
Rooting Through the Winter – Winter vegetables got you down? We’ll show you how to bring all of those beautiful roots to life. In this class we will discuss proper storing for all of your winter veggies and various cooking techniques including, roasting, braising, grilling and more. We will cover a variety of recipes from appetizers to desserts that are sure to make your winter meals anything but gloomy.
Wed., December 12 – 5:30 – 8:00
10 ppl max
Cost is $55/pp
Warming up for Winter – What’s better than warming up with a bowl of homemade soup…?! Learn how to cook luscious smooth soups, hearty chili and soul satisfying stews. Using seasonal ingredients, we’ll work our way through a variety of these wonderfully warming one-pot meals.
Sat., December 15 – 9:30 – 12:00
15 ppl max
Cost is $45/pp
These Bones Were Made for Soup! – Have you been hearing all about bone broths and they’re health benefits? Aside from their excellent health benefits, bone broths are just plain delicious! They’re a pantry staple and can bring anything from soups to rice and sauces to the next level. We’ll cover a few varieties of bone broth and some different techniques of making them and pressure canning for a shelf-stable product.

Visit Us

139 Spring Street
Millis, Massachusetts 02054
Farm Stand: (508) 376-5024
tangerinifarm@gmail.com

We Are Open:

OPENING FOR THE SEASON May 1st
Farm Stand: Closed
Ice Cream Shop: Closed
Lunch: Closed

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