May 1, 2020, 2-3:30 pm, $35
We know you have the basics down–you are a well practiced planter, trelliser, pruner, and harvester. You’re ready for the next level of gardening–that is, planting your garden with your diet and dinner table in mind. This workshop will help you know:
• What veggies to plant so you grow to maintain a balanced nutrient profile in your harvest throughout the year
• How to process and cook those veggies to maximize their nutritional punch, and knowing what is best raw or cooked
• How to maximize seasonal eating and support a local food system
Nicole Tautges, PhD, has 10 years of experience in field crop production and gardening, and is an expert in crop rotation and ecological plant and soil management. Nicole is eager to help other people expand and optimize their growing spaces to grow food and enhance beauty and biodiversity.
Esther Shekinah, PhD, has more than 20 years of research experience in field production of a number of crops, from vegetables to sugarcane, to grain crops and hemp. She is also the proud manager of a large home garden that she cultivates with her gardening-wunderkid son. She is an expert in crop resource and residue recycling and crop-livestock interaction in farming systems.
Participants will take home a stack of cheat sheet recipe cards detailing veggie preparation and nutritional benefits.
Workshop cost $35, Register online here. Pre-registration is required.
**We are cognizant of the protective and preventative measures that need to be taken in the era of Covid-19. We will be holding this workshop outside if the weather is fine, or in the case of rain or cold, in the loft of the White Barn with outdoor air ventilation. In either location there will be plenty of room for social distancing. Masks will be required for all participants.**
For questions, please contact Nicole Tautges, firstname.lastname@example.org, 262-642-3303, ext 127.