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.
During the COVID-19 pandemic, our classes will be offered on-line using a cloud-based service, WebEx. You will be sent an email containing a link that will allow you to join the online class ten minutes before the session begins. To assure that the class is not interrupted with unwanted noise, we ask that you mute your microphone until you wish to ask a question or make a comment at the end of the class. Since this is the first time we are attempting to hold classes online, we ask for your understanding and goodwill as we undertake this adventure.
No-Knead Bread and Soup Workshop
Note: This class is cancelled.
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 - new date
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.
Cancelled: Vertical Gardening - Overview [part 1 of 2]
Cancelled
Note: Part 2 of 2 scheduled for March 17, 2018. Registration Fee: $10.
Tips: Planning Your Vegetable Garden
This is the first of two classes planned by Project Grow to help gardeners with the problems that are typically encountered throughout the growing season.
This class is designed with the novice gardener in mind, though experienced gardeners may gain (and share) some ideas that will promote success in the season to come. Topics to be covered include, among others, factors to consider when designing its layout, selecting the vegetables to grow, deciding where and how you will plant them, managing weeds, and choosing materials and products to support and protect your plantings. Experienced Project Grow gardeners, Joet Reoma and Marcella Trautmann, are the instructors.
Future classes include information on: Dealing with Heat, Weeds, Watering and Pests
Registration fee: $5. The class is open to the public, and walk-ins are welcome [ Cash only].
Please check the website to read about any changes to the course [eg: time, location].
Vertical Gardening - Watering Schemes [part 2 of 2]
The class will be taught by Master Gardener and Project Grow Board member Joet Reoma.
Please check the website to read about any changes to the course [eg: time, location].
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.
Please check the website to read about any changes to the course [eg: time, location].
Tips on SIPS
SIPS (self-irrigating potting systems) are becoming more popular everyday, in large part due to the evolution of the water conservation movement/mentality. Modernization and availability of tools and fittings make these systems a tangible reality for the average Joe/Josephine.
Advanced Master Gardener and Master Composter: Jesse Raudenbush, explores the finer details of how SIPS work AND completes the build process of a “Rain-gutter Grow system” (with class participation). The perfect setup for patios or other limited spaces where container pots are the only option.. Ties right into your rain barrel!
Though this is partly hands-on, students should be prepared to take notes or photo document.
Class size is limited. Registration is $5. Please register here. Minimum age 12 (accompanied by adult).
Please check the website to read about any changes to the course [eg: time, location].
Weedy Lawn and Garden Salad
Learn how to incorporate wild edible greens into your spring salads for an extra boost of flavor and nutrition. On our hike , we will look for plantain, violet, lambsquarters, dandelion, chickweed, nettles, Japanese knotweed, and other wild spring plants. Naturalist Shawn Severance leads this hike. In partnership with Project Grow and Will Forage for Food.
Meet at Project Grow Gardens, County Farm.
Please register here. Fee: $5. Walk-ins welcome as space allows.
Please check the website to read about any changes to the course [eg: time, location].
Kim Chi!
Learn how to make Kim Chi, a traditional fermented Korean side dish. Students will help prepare and mix the ingredients and take home some Kim Chi. The kitchen we will use has generous space for students to observe the techniques involved in making this dish, to get up close and personal with the ingredients, and to ask lots of questions.
The class is being offered by Dan Sferden, passionate about kimchi and other fermented foods. Dan is a Romanian born scientist who loves gardening, cooking, baking and preserving foods. His nonprofessional interests include sustainable living and natural resources conservation. Dan is a Project Grow Board member and gardener and completed the master composting program offered by Project Grow.
The fee for this class is $15, which includes all materials. Enrollment is limited to 15. Register here
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.
