Upcoming Events at the JHU Museums
  • Apr 1
    TO Oct 21
    Edible Evergreen Kitchen Garden Course
    April 1, 2017October 21, 2017  |  9:30 AM11:30 AM

    meets april 1, may 13, june 10, august 26, and october 21

    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. 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. 1, 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 13, 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. 10, 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. 26, 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. 21, 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.