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Preserving Your School's Harvest with Edible Eden: Two Methods of Pickling and Jam Making
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 Export to Your Calendar 9/18/2017
When: 9/18/2017
9:00 am to 1:00 pm
Where: Map this event »
St. Paul's School for Boys
11152 Falls Road
Brooklandville, Maryland  21022
United States


Online registration is available until: 9/11/2017
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Join St. Paul’s School and Edible Eden Baltimore Foodscapes for a very special garden-to-table program. First we will visit and learn about St. Paul’s community garden. We’ll discuss the school wide utilization of it, share components of St. Paul’s integrated garden curriculum, and relay the successes and challenges of a garden program. We’ll also receive a tour from the edible landscaping company that designed and installed the garden. Then it’s off to the School’s kitchen in Historic Brooklandwood Mansion to preserve produce we’ve picked and discuss the scientific techniques for pickling and jam making.

Participants go home with 1 Qt fermented pickles, 1 Pt vinegar pickle, and .5 Pt jam. (Specific produce varieties subject to seasonality and availability).

AIMS Members: $40 (through September 4th) or $50 (After September 4th)
This class is limited to 15 people (due to the kitchen size!)
Please note that NO REFUNDS will be issued for cancellations for this class after September 6th. 

 

 

Presenter Information: Nancy Dimitriades has been a lower school teacher for over twenty years. Recently, she transitioned from homeroom teacher to special area science teacher and has worked with her colleagues to cultivate SPROUTS community garden, located in the heart of St. Paul’s Lower School and utilized by the entire Kindergarten –grade 12 community. Josh Rosenstein brings over ten years of experience to his company: Edible Eden Foodscapes. Josh and his team design, install, and maintain gardens for residences, business, and schools.

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