Upcoming Events at the JHU Museums
  • Apr 7
    TO Sep 22
    Edible Evergreen Kitchen Garden Course
    April 7, 2018September 22, 2018  |  9:30 AM11:30 AM

    meets april 7, may 5, june 9, august 25, and september 22

    Location: Evergreen Museum & Library Price: $125 public; $105 members (nonrefundable, but transferable with advance notice).

    Classes will be held rain or shine. Registration includes museum admission on day of class. Class size limited to 20 and advance, pre-paid registration required. The registration fee will be pro-rated after the course has begun. Tickets available online through Eventbrite or by calling 410-516-0341.

     

    This five-part kitchen garden course presented at Evergreen Museum & Library by Gertrude’s Restaurant chef John Shields, Gertrude's executive chef Doug Wetzel, and farm manager Jon Carroll highlights three seasons of sustainably growing and preparing fresh organic produce. The series includes hands-on gardening workshops in the restaurant’s garden at Evergreen, cooking demonstrations, a chef’s tour of the 32nd Street Farmer's Market in Waverly, and a concluding fall harvest luncheon at Gertrude’s. Participants will receive printed material on home kitchen garden planning and growing techniques, and recipes incorporating the featured crops.

     

    SESSION 1: GARDEN PLANNING & SEED STARTING
    Saturday, Apr. 7, 9:30–11:30 a.m., at Evergreen

    The first class in the series will cover garden planning and design, and growing organic fruits and vegetables from seed, plus a cooking demonstration. 

     

    SESSION 2: SITE PREPARATION & PLANTING
    Saturday, May 5, 9:30–11:30 a.m., at Evergreen

    The second session will include making raised beds, supporting plants, planting seedlings, and a cooking demo by chefs John Shields and Doug Wetzel.

     

    SESSION 3: MAINTAINING THE GARDEN
    Saturday, Jun. 9, 9:30–11:30 a.m. at Evergreen

    The third session will go over composting, harvesting, saving herbs, watering, weeding, pest control, and will include a cooking demo by chefs John Shields and Doug Wetzel.

     

    SESSION 4: GETTING READY FOR FALL
    Saturday, Aug. 25, 9:30–11:30 a.m. at Evergreen,
    with an optional tour of the Waverly Farmers’ Market with Chef John Shields at 7:30 a.m.

    The fourth session will cover planning for fall crops, freezing vegetables, and turning the garden over for fall, and will include a cooking demo by chefs John Shields and Doug Wetzel.

     

    SESSION 5: THE FRUITS OF OUR LABOR
    Saturday, Sept. 22, 10–11:30 a.m. at Gertrude’s, followed by lunch.

    The final session, held at Gertrude’s Restaurant, will cover the winter garden, and will include a vegetable/fruit canning demo by chef Doug Wetzel. The series concludes with a fall harvest luncheon.

     

  • Aug 4
    TO Aug 18
    Homewood Museum Docent Training
    August 4, 2018August 18, 2018  |  10:00 AM3:00 PM

    Become a Homewood Docent!

    Location: Homewood Museum Price: Free

    To request a volunteer application or additional information, please contact Barbara St. Ours at 410-516-5589 or email homewoodmuseum@jhu.edu.

    To register, please visit http://homewoodmuseum.eventbrite.com or call 410-516-5589. 

    Please note: Participation in the Docent Program is contingent on securing a favorable background check report. 

    Homewood Museum is recruiting docents to learn its new interpretive tour. The tour combines news scholarship about the Federal-era historic home's enslaved community with previous scholarship on the home's design, construction, and original owners: Maryland's prominent Carroll family. Drawing on Homewood's exemplary Palladian architecture and world-renowned collections of decorative arts, the new narrative explores how life was lived in Baltimore during the early years of the American republic and how the fates of Homewood's then-residents—both free and enslaved—were linked in ways both common and surprising. 

    Attendance at both sessions (Aug. 4 & 18) is expected. Participants are invited to bring a bag lunch and stay to study the collection at the conclusion of each class. Volunteers who successfully complete the training will be expected to commit to working a mimimum of four hours per month, weekdays or weekends. 

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