Just for Kids! Adult Classes

2019- Adult Classes

All classes have a 5-person minimum for the class to be held.

May 26 – 1:00 – 5:00

12 ppl max – $65/pp

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 sample 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 shows. Please bring along an old towel or small blanket to insulate your soap.

June 7 – 5:30 – 8:30

10 ppl max – $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!

June 26 – 5:30 – 8:00

15 ppl max – $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.

July 8 – 7:00 – 9:00

20 ppl max – $40/pp

Flower Arranging with Joanna from Twig and Briar Floral Design

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 arrangements use 15-25 stems. The cost of flowers is extra.

July 10 – 5:30 – 7:30

12 ppl max – $20/pp

(CSA members are free)

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. **

July 17 – 5:30 – 8:00

20 ppl max – $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.

July 19 – 5:30 – 8:00

10 ppl max – $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.

July 24 – 5:30 – 8:00

15 ppl max – $30/pp

Let’s Get Jammin’ – Summer couldn’t kick off any better than with a freshly made batch of blueberry 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.

 

July 31 – 7:00 – 9:00

20 ppl max – $40/pp

Flower Arranging with Joanna from Twig and Briar Floral Design

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 arrangements use 15-25 stems. The cost of flowers is extra.

 

August 9 – 5:30 – 8:30

10 ppl max – $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!

 

August 23 – 5:30 – 8:00

15 ppl max – $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.

September 20 – 5:30 – 8:30

8 ppl max – $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.

 

November 8 – 5:30 – 8:00

15 ppl max – $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.

November 20 – 5:30 – 8:30

8 ppl max – $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.

 

December 6 – 5:30 – 8:00

15 ppl max – $55/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.

 

 

December 11 – 5:30 – 8:30

10 ppl max – $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.