There are several steps to get your garden ready for bed. Cutting back certain plants, planting others that need to be in the ground in fall, cleaning up debris where disease or pests reside, protecting over wintering plants from being beat up in the long cold, and of course prepping the soil for next spring. 

​

What to get rid of, what to keep, what to protect, will ensure your garden remains healthy over the winter, and into the next season. We’ll include some basics about splitting perennials and encourage a perennial swap.  

​

SEPTEMBER SEASONAL EATING: root vegetables, cabbage, kale and other cruciferous vegetables

Homemade sauerkraut is easy to make, will last in the fridge for a long time, is low calorie, and is a good source of soluble fibre and ALL original vitamins and minerals of cabbage (yes, including Vitamin C). 

It is rich in antioxidants and live enzyme probiotics.  And it tastes way better than store bought.  
Learning how to use it more will open doors as it’s versatility makes it the perfect winter vegetable. 

​

OCTOBER SEASONAL EATING - Root vegetables, cabbage, kale and other cruciferous vegetables, squash of every kind.

We’ve all had those cravings . . . admit it.  In the last few years, Indian food has become more popular in our area, and more of us are seeing the healthful benefits of the meatless options.  Sure, there are recipes out there, and even a good selection in the frozen food aisle, but shopping in an Indian grocery store is like visiting India.  A little intimidating when you don’t know what you’re looking at.  

What if you could watch it being prepared and enjoy the aroma while you see it come to life? Sakaw neighbour, Manjit Nijjar has agreed to teach us how to prepare some of her family’s meatless favourites.  

​

NOVEMBER SEASONAL EATING - Squash, cabbage, root vegetables, pomegranates, beginning of citrus fruits. 

Small batch preserving is easy and convenient, and it makes best use of your resources. It's not about a big canning day.  It's about canning a few jars here and a few jars there - as it's convenient to do so.  In This is a hands on workshop where we will be dehydrating herbs and fruit, making fruit leather, canning chutney.

​

AUGUST SEASONAL EATING - More garden goodies with raspberries, peas, beans, zucchini, small tomatoes, kale, peaches, apricots & corn.

Small batch preserving is easy and convenient, and it makes best use of your resources. It's not about a big canning day.  It's about canning a few jars here and a few jars there - as it's convenient to do so.  This is a hands on workshop where we will be freezing, dehydrating vegetables, canning tomatoes. 

​

AUGUST SEASONAL EATING - More garden goodies with raspberries, peas, beans, zucchini, small tomatoes, kale, peaches, apricots & corn.

• planning your garden

• what and how many seeds to order 

• best places to get seeds

• discussion on winter gardens 

HANDS ON ACTIVITY - Making homemade egg noodles.

JANUARY SEASONAL EATING - Great time for eating cabbage and other cruciferous vegetables; potatoes and carrots. It is a also prime time for oranges that are so good for you!

• which plants are more suitable to start indoors

• learn the best time to start plants indoors and how many to plant

• tips on keeping plants healthy till time to put out

​​

HANDS ON ACTIVITY - Making homemade potato chowder or bean and sauerkraut soup.

FEBRUARY SEASONAL EATING - Enjoy dried beans and peas.

Soil is a storehouse for all the elements plants need to grow: nutrients, organic matter, air, and water. This class will cover the fundamentals of soil science as it relates to soil preparation for gardening.  We will cover the basics including physical and chemical soil properties and how they influence growing conditions as well as basic soil nutrients.  We will go through basic soil analysis and how to interpret them and manage your soil according to the results.  You’ll get your hands dirty as you hand “texture”, measure pH and maybe even pot some plants! Instructors Bonnie Drozdowski and Sarah Thacker, professional Agrologist with Masters Degrees in Soil Science and Reclamation.

​

HANDS ON ACTIVITY - Using your garden fruits for nutritious smoothies all year long!

MARCH SEASONAL EATING - Not many fresh vegetables at this time so make sure you use your frozen garden fruits and vegetables.  

Understand the climate requirements of your plants, as well as the average spring planting time for our region.  An early start can extend the season significantly, but rushing the wrong things will lead to certain disappointment later.  There are many vegetables that can be planted as soon as the soil can be worked - to get a jump on the season, others that can be planted as the soil warms up, and still others that must wait till all danger of frost is past.  Ideally, we could be (and should be) planting in our gardens before the end of April.  Now is the time to PLAN: what to plant mid to late April, early May, mid May, late May. 

​

HANDS ON ACTIVITY - Enjoy a microgreen salad with us.

​

APRIL IN SEASON - Time to purchase strawberries & asparagus.  And you can always enjoy microgreens!

Growing herbs is one of the most delightful things about summer, and is a perfect first experience with gardening.  Herbs are among the easiest plants to grow, usually very forgiving, pleasingly fragrant, lovely to use decoratively, and the majority can be used in the kitchen as well as around the home.   What to grow? Where? How?

Learn about composting and compost tea, which is a great way to quickly deliver organic fertilizer and beneficial organisms to your plants.  It is a liquid produced by extracting beneficial microorganisms (microbes)—bacteria, fungi, protozoa, nematodes, and micro arthropods—from compost using a brewing process. A true compost tea contains all of the organisms that were present in the compost before brewing.

​

MAY SEASONAL EATING - The green is coming back with spinach and radish greens.

Do you have a rhubarb plant in your garden or know someone who does? This perennial plant is a giver. It is not fussy, requiring very little attention, to the point that sometimes we forget about it.... until  it turns into something from the Jurassic Era and takes over that forgotten-about corner in your yard. This hands on workshop will give you the opportunity to make rhubarb salsa and share additional recipes.

HANDS ON ACTIVITY - Making a rhubarb salsa and sharing other rhubarb recipes.

JUNE SEASONAL EATING: It's berry time with honey berries – haskaps and strawberries.  

Anyone who's had homemade jam knows how delicious it tastes compared to preserves you find in stores. If you've always wanted to learn how to make jam from scratch, this hands on class will have you stocking your pantry in no time.

HANDS ON ACTIVITY: Make a jar of jam from scratch.

JULY SEASONAL EATING: So many choices now with; garden greens, beans, peas, raspberries, cherries, rhubarb, currants, kale, chard and nasturtiums