Cultivation Education
Adult Programs for farmers, agronomists, & nature enthusiasts
Spring Programs
Upcoming events…
Sunday May 23 10am–2pm
Explore Your Edible Environment
With Katrina Blair
Join Katrina Blair* on Sunday, May 23rd, from 10am–2pm, and explore the Farm Collaborative’s managed and wild spaces.
Learn more about what wild food and “weeds” are available all around us, what we can eat, and what we can use for everyday self-care.
Lunch will be provided, by nature, with what we find from the garden
and wild areas of the premises!
Tickets are available here, with sliding-scale pricing — $40, $50 or $60 per registrant.
Thank you for supporting our Be Your Own Farmer workshops!
Katrina’s knowledge and passion for what nature provides inspires us to look again with fresh eyes, and see how an everyday walk in the wild is also a wondrous source of natural abundance!
*Katrina Blair began studying wild plants in her teens when she camped out alone for a summer to embrace a wild foods diet. She later wrote “The Wild Edible and Medicinal Plants of the San Juan Mountains” for her senior project at Colorado College. She completed a MA in Holistic Health Education at John F. Kennedy University in Orinda, CA. She founded Turtle Lake Refuge in 1998, a nonprofit whose mission is to celebrate the connection between personal health and wild lands. Turtle Lake Refuge includes a wild local living foods café, sustainable education center, and community farm. Katrina teaches permaculture and wild edible and medicinal classes locally and globally. She is the author of several books, including: Local Wild Life: Turtle Lake Refuge’s Recipes for Living Deep and The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival.
- Thursday, May 20th, from 5-7:30pm -
Join Ben Armstrong and The Farmers at the Farm Collaborative
- Thursday, May 20th, from 5-7:30pm -
Through this ancient art we will brine horseradish and green garlic to make fermented green garlic (great for salad dressings and any sauce) and fermented horseradish (a mild horseradish good for meat or a spicy mayo recipe).
Learn how this method preserves our food and promotes healthy gut bacteria! Each participant can bring home a fermented good that they make.
Join Ben Armstrong and The Farmers at the Farm Collaborative
- Thursday, May 27th, from 5-7:30pm -
This class will show how to make pickled beets or rhubarb ginger jam in a water bath so they can be shelf stable. Each participant can bring home a canned good that they make. Great for presents and learning the basics of preservation in your home!