Gardening Indoors
Travel in time. Awaken bulbs and buds indoors for a flush of spring flowers in February.
Making Kimchi
Kimchi is more than a condiment for Korean BBQ. It provides a nourishing and delicious counter to many savory dishes, from fried eggs to curries.
Garden Design
Lunch and Learn: We'll make lentil soup to go with our kimchi and discuss permaculture design principles that you can use as you draw up a plan for your garden.
February in the
Kitchen and Garden
In the second class in the Kitchen and Garden Year series, we awaken the flowers of spring by forcing bulbs and buds indoors, awaken our tastes buds with spicy tangy kimchi, explore permaculture design principles and start drawing our own garden layout for the coming year. What to expect:
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Spending the first part of class working with bulbs and buds, tasting a variety of kimchis and making a batch to ferment at home, breaking together for shared lunch, then working on garden layouts as a group.
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Introduction and demo of techniques for forcing bulbs and flowering tree buds.
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Potting up bulbs to take home
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Introduction and demo to making kimchi
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Chopping kimchi ingredients and prepping them for fermenting
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Introduction and demo preparing ingredients for lentil soup
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Practice prepping soup ingredients
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Enjoying the soup you helped prepare while learning about permaculture design principles
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Developing your own garden layout after lunch
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Going home with bulbs that you potted yourself, a jar of kimchi to ferment, and your garden layout
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PDF with class notes and additional resources