ABOUT OUR WORKSHOPS
Red Wiggler's mission is to be a sustainable farm where people with and without developmental disabilities can come together to work, learn and grow healthy food. As a part of that mission, we offer workshops where community members can learn new things that can have a positive impact on one's overall health and wellness.
Thank you for your interest in workshops! At this moment, we do not have any workshops scheduled. Check back on this page for future workshop dates. Hope to see you on the farm soon!
SOME PAST WORKSHOPS
Kitchen Medicine: Best of Fall
The workshop started off with the first hands-on activity, and participants made fire cider. After making fire cider, participants sampled herbed butter with bread and fresh Red Wiggler radish and kohlrabi. Participants then toured the pick-your-own (PYO) areas and fields and picked fresh herbs for the next hands-on activity, making herbed ghee. Everyone got to take home their own jars of fire cider, herbed ghee, and a sample of local honey from Banner Bees. (Taught by Rachel Armistead, Red Wiggler's CSA Coordinator and co-founder of The Sweet Farm, a family business specializing in pastured pork.)
Kitchen Medicine: Spring Edition
During this workshop, students were provided valuable information and wisdom about herbs, flowers, and vegetables grown during spring, including oregano, mint, chamomile, lamb’s ear, and kale. Participants had an opportunity to touch, smell, and taste some herbs and vegetables; and participants also explored the pick-your-own areas and fields. (Taught by Claire Hudson from Nadarra Leigh.)
DIY Fermentation: Beyond Cabbage
In this fun and informative class, participants learned all about fermentation, probiotics, and the benefits of making fermented veggies. Participants walked through the basics of home vegetable fermentation using produce grown at Red Wiggler Community Farm, such as carrots, beets, radishes and more. Attendees chopped, grated, salted, and mixed their very own batch of veggies to ferment at home and left with the knowledge necessary to make more batches at home. (Taught by Rachel Armistead, Red Wiggler's CSA Coordinator and co-founder of The Sweet Farm, a family business specializing in pastured pork.)
DIY Pickling: Beyond Cucumbers
In this workshop, participants learned the process of brining and fermenting, using produce from Red Wiggler Community Farm, such as cucumbers, peppers, tomatoes, and more. Attendees left with a how-to guide, a quart of handmade pickles or relish, and the confidence and know-how to continue fermenting all summer long. (Taught by Rachel Armistead, Red Wiggler's CSA Coordinator and co-founder of The Sweet Farm, a family business specializing in pastured pork.)
DIY Kimchi for Every Palate
When most people think of kimchi, they think of a super spicy, bright red mix of strange vegetables buried in the ground. Which is why many people view the traditional Korean ferment suspiciously; but kimchi is a delicious, versatile ferment with many options for preparation. In this class, the instructor discussed all the different ways participants can create and flavor kimchi. Participants also made a batch to take home--no burying required. (Taught by Rachel Armistead, Red Wiggler's CSA Coordinator and co-founder of The Sweet Farm, a family business specializing in pastured pork.)