While many may think the first frost of the year means the end of the gardening season, cole crops such as kale, broccoli, mustard greens, and cabbage thrive in cool temperatures. Join us in the WEE Farm community garden to learn how to plant, grow, and harvest your cole crops late into the gardening season. Participants will receive an instructional handout as well as a packet of cole crop seeds to try growing at home.

Ever wondered how to prepare a meal with ingredients grown right at your feet? In this interactive class, you’ll harvest diverse produce and native edible plants directly from the WEE Farm garden, then work together to create a seasonal farm-fresh salad. Along the way, you’ll learn when and how to harvest common vegetables, and how to combine flavors from the field to the plate. A great introduction to local food systems and gardening basics. Ages 8-17 may attend free with paid adult.

Spice up your cooking with a hands-on salsa-making class at WEE Farm! Learn how to make and safely preserve a batch of homemade salsa using the water bath canning method. This session celebrates cultural food traditions and community connection through food. We’ll use locally grown ingredients, explore salsa’s culinary roots, and you’ll leave with your own jar to enjoy at home. .

Kimchi is a cornerstone Korean dish developed over 2,000 years ago as a way to ferment produce to last over winter. While commonly made with cabbage, we will also discuss the many other fruits and vegetables that can be fermented in this style. Come learn how to make this Asian dish that only gets better over time! Youth Ages 12-17 may attend free with a paid adult.

While cucumbers are a pretty big “dill”, there’s tons of other vegetables that you can pickle at home with basic ingredients. Turn perishable produce into a tangy treat that lasts far longer through pickling. Join us to learn easy at-home skills on a diverse array of fresh produce. Participants will leave with a recipe card and a jar of pickled veggies from class.

It’s the end of the garden season, and there’s a giant pile of tomatoes that are about to go bad. Waterbath canning is an easy way to use your piles of produce before they go bad. Visit the WEE Farm kitchen for an interactive class where we cook, taste, and get creative with those end of the season tomatoes.

Root vegetables like carrots, potatoes, and onions are among the most shelf stable vegetables in the garden. Learn best practices for root crop storage that minimize space and maximize longevity. Youth Ages 12-17 may attend free with a paid adult.

Kimbap is a Korean sticky rice dish that features fresh veggies and eggs rolled up in seaweed. Great as a snack or side dish and with hundreds of different ways to make it, come learn how to make Kimbap with a Korean culinary expert.

Combine fresh ingredients from the garden with Italian culinary staples to create a delicious and fragrant meal. In this cultural cooking class, learn about the ingredients and skills commonly used in Italian cooking.