Jody Main                         Saturday, May 1st

10:30 – 12:30                              $31 + $5 materials fee

Celebrate Earth Day by growing bountiful crops of sweet buttery lettuce, spicy scallions, peppery radishes, and other crispy greens throughout the spring and early summer. A small bed can keep a family of four in bountiful salads that can include: Italian misticanza, arugula, radicchio, French mesclun, chervil, endive, frisé, Asian baby greens, bok choy, mizuna and spinach. Create a mix of braising greens by growing kale, chard and spinach together. Class includes easy planting, harvesting and kitchen preparation instructions. A salad and dressing demonstration, snack and recipes will be provided. Jody is a local organic food and garden writer, educator, and consultant. Her specialty is designing gardens that include vegetables, herbs and berry gardens.