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From Garden  to Table: The Art of Local Produce

NEW! Individual day rates are available for the Canning, Advanced Pruning Techniques, and Honey and Beeswax Extraction workshops.  Contact Danielle directly for more detailed course information: 267 879 0507

Description: Locally grown products for the table is a rapidly growing market, and for good reason. Locally harvested produce tastes and looks better, and is fresher and better for you.

It avoids the expense and risk of artificial pesticides and fertilizers, as well as reducing the environmental impact of transportation over long distances.  With the increasing focus on quality of life and sustainability, From the Garden to the Table instructors will teach you the facts behind this movement in agriculture and give you practical experience to improve your lifestyle.

Who is it for: Students of all ages teen and up who are interested in the growing field of locally produced food; gardeners wishing to learn new methods of efficient growing techniques, or improve the over-all aesthetics of their gardens; those interested in learning or improving landscaping and horticultural skills, and connecting those skills with aesthetic and sustainable land management; young people who enjoy outdoor education; biology students; horticulture majors; teachers wishing to use nature to illustrate principles of chemistry and biology.

Topics Covered: Soil Amendment; the Meaning of ‘Organic’;  Efficient and Aesthetic Design; Beekeeping: Production and Pollination; Chicken Husbandry: Production and Recycling; Harvesting, Processing and Marketing; The Local Harvest Cuisine

Facilitator:  Danielle Odhner, owner, Glenhurst, Inc., Head Gardener, Bryn Athyn Cathedral

Register now for From the Garden to the Table: The Art of Local Produce

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