Here’s something of interest I came across last weekend at the BMA, while having brunch at Gertrude’s with my mom – starting March 19th, Evergreen Museum and Library is hosting a five-part “kitchen-garden” series. John Shields, executive chef of Gertrude’s, will lead workshops and cooking demonstations covering sustainable growing and ways to prepare farm-to-table, organic produce.
The first session is called “Garden Planting and Seed Starting.” From 9:30 am-11:30 am, “master gardener” of Gertrude’s, Jon Carroll, explains how to design and plan an organic fruit and vegetable garden from seeds. The class meets at Evergreen, next to Loyola’s campus.
The next classes meet May 7th, June 18th, August 27th and October 15th. The session costs $110 to the public, and $90 to members. Although this is a bit outside my budget, I wanted to showcase the series for its devotion to organic, sustainable ingredients. I salute John Shields and Jon Carroll for their dedication to teaching the public a healthier, more environmentally friendly way to eat. In the third session, Carroll teaches about composting and saving herbs, while in the final session, Shields demos how to can vegetables and fruit, so they can be enjoyed year-round
I encourage Gertrude’s and Evergreen to hold a free course or seminar such as “Edible Evergreen” in the future, in order to appeal to a wider audience (I’m sure there are plenty of students like me who would love to attend!). I think Shield and Carroll’s approach towards growing fresh, sustainable ingredients is very important for the future of our food.
For more information, visit Evergreen’s website.