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. For more information and to register, call 410.516.0341.
This five-part kitchen garden course presented at Evergreen Museum & Library by Gertrude’s Restaurant chef John Shields 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 Waverly Farmers’ Market, 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. 2, 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.
SESSION 2: SITE PREPARATION & PLANTING
Saturday, May 21, 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 Chef John Shields.
SESSION 3: MAINTAINING THE GARDEN
Saturday, Jun. 11, 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 Chef John Shields.
SESSION 4: GETTING READY FOR FALL
Saturday, Aug. 20, 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 Chef John Shields.
SESSION 5: THE FRUITS OF OUR LABOR
Saturday, Oct. 1, 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 John Shields. The series concludes with a fall harvest luncheon.