Discover all the ways you can eat your own homegrown garlic year-round in delicious ways. Did you know garlic can be fermented, canned, dried, frozen, or marinated? In this workshop you will learn the ins and outs, the how and why of fermenting your own black garlic, fermenting convenient delicious nutrient-dense garlic pastes, and pickling and marinating the cloves for long term storage and enjoyment.

In this workshop, Ebony Lunsford-Evans establishes a community farm. Through shared experiences, participants take away knowledge for planning and designing their space, set up their shed, maintain the area, and grow into their first harvest of the summer.

The summer is a great season to harvest delicious fruits and vegetables. In this workshop, Angelique and David describe their regenerative growing practices, which they use to grow their summer crops, including cucumbers, purple basil and tomatoes. They share why they grow these crops and demonstrate how we harvest for their local farmers market.Angelique and Kip are regenerative small-scale farmers who own Smarter By Nature LLC. They are certified permaculture designers with a background in environmental science and sociology. Smarter by Nature LLC facilitates sustainable relationships between people and the natural environment by providing fresh food and education to the local community.Here is a list of what you will find in the workshop below: A video by Angelique Taylor and David "Kip" Ritchey. A downloadable PDF "handout" that accompanies this course.

April Jones presents this informative workshop as she shares her tips on enjoying the bounty of green beans and being part of your local sustainable food system.Here is a list of what you will find in the workshop below: A video by April Jones. A downloadable PDF "handout" that accompanies this course.