2011 Workshops Schedule

Michael Rego shows off two loaves he helped bake in our 2010 Bread Baking Workshop

Michael Rego shows off two loaves he helped bake in our 2010 Bread Baking Workshop

January 2011

Basic Home Cheesemaking: Learn how to make easy homestead cheeses in your own kitchen. In this workshop, we’ll make a simple fresh chévre and Ten Apple Farm’s signature MonChaCha, a firm raw milk aged goat cheese. Workshop lasts all day, with a potluck lunch, afternoon tasting of our favorite American artisanal goat cheeses, and evening milking lesson. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 8 people (Date: Saturday, January 22, 9 am-3 pm)

February 2011

Bread Baking: Learn how to make a variety of simple yeast breads, including basic whole wheat, no-knead white, and stove-top pita. Morning workshop starts with fresh scones and ends with a potluck lunch. $30 fee includes a pound of locally grown and milled flour to take home. (Date: Saturday February 12, 9 am-1 pm)

Tree Pruning Workshop: Learn how to prune your apple trees while they are in their winter dormancy to improve ongoing health and productivity. The event will include discussion of techniques, common mistakes and suggested tools. The session is expected to run about 3 hours, including an hour outside pruning, followed by a potluck lunch. Bring pruners or loppers if you have them. $10 per person fee. (Date: Sunday, February 13, 10 am-1 pm)

March 2011

Marmalade Madness Preserving and Canning Workshop: Bring some zest into the last weeks of winter with homemade marmalade!  We start canning at 9am and end at noon with a potluck lunch and tea and scones. $30 fee includes all the ingredients and two sealed jars of marmalade. (Date: Saturday March 5, 9 am-noon)

Basic Home Cheesemaking: Learn how to make easy homestead cheeses in your own kitchen. In this workshop, we’ll make a simple fresh chévre and Ten Apple Farm’s signature MonChaCha, a firm raw milk aged goat cheese. Workshop lasts all day, with a potluck lunch, afternoon tasting of our favorite American artisanal goat cheeses, and evening milking lesson. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 8 people (Date: Saturday March 19, 9 am – 3 pm)

April 2011

Cooking with Chévre: In this half-day workshop we’ll start with a batch of simple, fresh homemade chévre, then incorporate the cheese into a variety of sweet and savory treats. All dishes will be vegetarian, and we’ll end the class with a lunch of our cheesy treats. $30 fee includes ingredients, a packet of chévre culture, and a handout of recipes. (Date: Saturday, April 9th, 9 am – 1 pm)

June 2011

Basic Home Cheesemaking: Learn how to make easy homestead cheeses in your own kitchen. In this workshop, we’ll make a simple fresh chévre and Ten Apple Farm’s signature MonChaCha, a firm raw milk aged goat cheese. Workshop lasts all day, with a potluck lunch, afternoon tasting of our favorite American artisanal goat cheeses, and evening milking lesson. $35 fee includes cheese tasting and packets of culture to make your own cheese at home. Limit 8 people (Date: Saturday June 11, 9 am – 3 pm)

Canning & Preserving: Jam, Jellies, and Preserves: It’s almost berry season!  Learn how to make jams, jellies and preserves with delicious local fruit in this half-day workshop led by Master Food Preserver Allison Carroll Duffy.  We’ll cover the basics of safe home canning, and learn hands-on by making and canning a batch of (probably strawberry) jam.  The class will start at 9 AM and end at noon with a potluck lunch. $30 fee includes all the ingredients and one sealed jar of jam. Limit 8 people. (Date: Saturday, June 18)

July 2011

Canning & Preserving: Pickles: Pickling is a great way to preserve some of your harvest.  Join us to learn how in this half-day workshop led by master food preserver Allison Carroll Duffy.  We’ll cover the basics of safe home canning, and learn hands-on by making and canning a batch pickles.  While this class will focus on pickles made with vinegar, we may discuss lacto-fermented pickles as well, as time allows. The class will start at 9AM and end at noon, followed by a potluck lunch.  $30 fee includes all ingredients and one sealed jar of pickles.  (Date: Saturday, July 23)

August 2011

Duckstravaganza: Learn to process (slaughter and clean) your own duck, and stick around for a demonstration of the many tasty ways to prepare this fabulous fowl. Participants take home their duck, ready for cooking, and herbs from the farm to season it with, as well as recipes. Full day workshop includes a tasting of some of our favorite duck dishes, including duck sausage and prosciutto.
$60 per person. Limit 8 people. (Date: August 6, 8am)

September 2011

Canning & Preserving Salsa: Looking for a great way to enjoy summertime tomatoes year-round?  Learn how to make salsa!  In this half-day workshop led by master food preserver Allison Carroll Duffy, we’ll cover the basics of safe home canning, and learn hands-on by making and canning a batch of tomato salsa. We’ll also discuss other options for preserving tomatoes, as time allows.  The class will start at 9AM and end at noon, followed by a potluck lunch.  $30 fee includes all ingredients and one sealed jar of salsa.  (Date: Saturday, September 10)

October 2011

Canning & Preserving Apples It’s almost apple season! Learn how to preserve them in this half-day workshop led by master food preserver Allison Carroll Duffy. We’ll cover the basics of safe home canning, and learn hands-on by making and canning a batch of apple sauce. We’ll also discuss other options for preserving apples, including dehydrating and freezing. The class will start at 9AM and end at noon, followed by a potluck lunch. $30 fee includes all ingredients and one sealed jar of apple sauce. (Date: Saturday, October 15)