Edible Education

Upcoming workshops turn kitchens into classrooms

Throughout the Fall

Hancock Shaker Village offers a variety of workshops on photography, woodworking and crafts. hancockshakervillage.org/events
/calendar

October Weekend (TBD): Protecting Your Landscape from Winter Pests

Learn what steps you should take to protect valuable landscape trees, shrubs and perennials from pests—be they meadow voles, turkeys or deer—all through the winter. Call for date and time; free; Ward’s Nursery, Great Barrington; call for day & time 528.0166, WardsNursery.com

Oct. 5: Apple Preserving for Kids

Berkshire Co-op Market, Great Barrington; contact Jenny Schwartz, jschwartz@berkshire.coop, 413.528.9697 x33

Oct 7: Bulbs

Fall is the time to plant spring-blooming bulbs. Learn about the variety now available: when they bloom, how to plant them and how to keep pests away! 11am; free; Wards Nursery, Great Barrington; WardsNursery.com

Oct. 11: “Risen and Punched, from Black to White and Back Again: Bread and 20th Century Germany”

Ursula Heinzelmann will use bread as a point of departure to look at history and society, and to discuss morale and taste. 6:30pm; free; Williams College, Griffin Hall, Room 6: williams.edu; 413.597.3131

Oct. 12 & Nov. 2: Practices and Principles of Growing Nutrient-Dense Vegetables

Overview for serious home gardeners as well as professionals of how biological systems function and support you in addressing limiting factors in your garden. Taught by Dan Kittredge. 9:30am–4:30pm; $185 plus an additional $35 for soil test; Berkshire Botanical Garden, Stockbridge; BerkshireBotanical.org; 413.298.3926

Oct. 13: Making Goat Cheese

Join Hawthorne Valley Farm cheese maker Peter Kindel for a cheese making program using goat’s milk. Peter will demonstrate how to make a fresh chevre and a hard tomme and will share tips and techniques for making fresh and aged goat cheeses from start to finish. The demonstration will be followed by a tasting. 1–4pm; members $45, nonmembers $50; Berkshire Botanical Garden, Stockbridge; BerkshireBotanical.org

Oct. 14: Canning and Preserving Workshop

Learn an array of canning and preserving techniques that will enable you to enjoy the fall harvest throughout the year. 1–5pm; $40; Learning Center at Hawthorne Valley Farm, Ghent, NY; HawthorneValleyFarm.org

Oct. 18: Fresh Goat Cheese and Lacto- Fermentation Workshop

7–9pm; $50 for workshop, $10 for dinner; Adamah Farm at Isabella Freedman, Falls Village, CT; adamah@isabellafreedman.org

Oct. 20: What to Do with a Good Egg

Jennifer Trainer Thompson, author of The Fresh Egg Cookbook, will discuss the joys of fresh eggs and keeping chickens, the different kinds of eggs from hens and the egg’s history, nutritional profile and marvelous attributes both in the kitchen and at the table. 10am–noon; members $22, nonmembers $27; Berkshire Botanical Garden, Stockbridge; BerkshireBotanical.org

Oct. 20: Making Swiss-Style Cheeses

Make, taste and discuss different types of Swiss cheeses. Noon–3pm; $40; Learning Center at Hawthorne Valley Farm, Ghent, NY; HawthorneValleyFarm.org

Oct. 26: Apple Tasting and Cooking

Amy Cotler’s Locavore Way Series. Compare and contrast local seasonal apples. Prepare and dine on Apple Galette with Ice Cream. Noon–3pm; $55; West Stockbridge; amy@freshcotler.com

Oct. 26: “Eat the Invaders”

Talk and demo/tasting by Joe Roman and Bun Lai will explore how we can control and raise awareness about invasive species by eating them. 4pm; free; Williams College, Thompson Biology Labs, Wege Auditorium

Oct. 27: Kids Can Cook! Halloween Special

Celebrate Halloween and learn how to make Monster Mash Dip in a Cheddar Cup. Take the recipe home and use it at your Halloween party! 10–11am; free; Berkshire Co-op Market, Great Barrington; 413.528.9697

Oct, 27: Brewing Up a Storm: Making Beer at Home

Join two brewmasters for an in-depth look at beer, beer making and the history and science of this popular drink. Learn about the essential ingredients of beer, including the hops plant. 10:30am–12:30pm; members $22, nonmembers $27; Berkshire Botanical Garden; BerkshireBotanical.org

Nov. 3: Making Alcohol-Free Spirits: Cordials, Shrubs and Syrups from Fruit and Flowers

Learn from Kate Keravian of Bug Hill Farm how to make shrubs (vinegar-based cocktail mixers) and syrups at home from cultivated fruits. Take home a finished bottle of red currant, raspberry or strawberry shrub and a recipe for a vinaigrette-made shrub, as well as cocktail recipes for using shrubs. 10am–noon; members $22, nonmembers $27; Berkshire Botanical Garden; BerkshireBotanical.org

Nov. 3: The Big Squeeze: Making Apple Cider (Hard and Sweet)

John Vittori of Hilltop Orchard will look at the art and science of making both sweet and hard cider. This lecture/demonstration will cover the history, culture and lore of cider making. Following a demonstration with a beautiful two-bucket cider press, enjoy a tasting of this local sweet (or hard) drink. 1–3pm; members $22, nonmembers $27; Berkshire Botanical Garden; BerkshireBotanical.org

Nov. 4: Fall Herbs Workshop: Herbal Scrubs for Bath and Shower

Make and enjoy several herbal scrubs. 10am–4pm; $50–$65 (sliding scale); Learning Center at Hawthorne Valley Farm, Ghent, NY; HawthorneValleyFarm.org

Nov. 17: Making Cheddar

Learn how to make cheddar from start to finish. Noon– 3pm; $50; Learning Center at Hawthorne Valley Farm, Ghent, NY; HawthorneValleyFarm.org

Would you like to submit an essay for The Last Bite, or do you have an animal story to share? Send it to edibleBerkshires@aol.com. Include your name, email address and phone number. Published essays will win a gift certificate at a Berkshires farm-to-table restaurant.

 

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