Whole Systems Kitchen: Session 6
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
Fee / Price:
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.
Summer Solstice: Solar Dyeing and Resist Workshop
Jeanne Dodds - is offering a three-part workshop series centering seasonal practice with natural pigment and dye sources. Each workshop will take place on or around a significant date in the seasonal cycle: at summer solstice, mid-summer, and autumn equinox.
Summer Solstice: Solar Dying and Resist At the height of the solar year, we’ll explore working with the sun to dye fabric by creating dye vats infused with flowers and other plant material to release pigments in response to light and heat. This low-impact process is well-suited to working with resists, because of the low temperature and gentle agitation involved. We’ll learn about and apply several resists to fabric and create swatches and patterned sections of resisted fabric with color from the solar dyes.
Workshops will be three hours long with some preparatory work (by Jeanne) required the day before and possibly a need for participants to pick up work after the workshops. Participants may be asked to bring some materials – for example, glass jars - to take materials home in for continued practice.
Cost: $125/per person which includes materials.
If you wish to attend all three (3) workshops you can purchase them for a reduced cost of $325.
Total minimum enrollment is 5 participants per/workshops.
Farm Friday
Come join us for open-mic music and a community potluck! Bring a dish to share, and your favorite beverage.
Regenerative practices extend beyond the field, please help us keep Farm Friday sustainable by bringing your own reusable plates, cups, forks, etc.
To empower us to keep Farm Friday's going strong, we encourage a $20 donation but no one is turned away.
Please RSVP to Judy so we know how to plan.
DonateChick-Tok, What the Cluck?!
Sign up to spend some time with Maria of Lunar Crest Farm, learning about her adventures with raising chickens that produce eggs!
Please purchase a ticket below.
RSVP by emailing Judy.
Kitchen Garden
Join us in the Kitchen Garden with Matt Giroux to talk about FARDENING...more than gardening, less than farming, all about growing things.
Please RSVP to Judy.
Volunteer with Judy
Many hands make light work!
Join Judy in one task or another at the Farm. Could be weeding, could be seeding, could be transplanting. Always something to do and you never know where the conversations will lead!
Please RSVP to Judy.
Volunteer with Judy
Many hands make light work!
Join Judy in one task or another at the Farm. Could be weeding, could be seeding, could be transplanting. Always something to do and you never know where the conversations will lead!
Please RSVP to Judy.
Whole Systems Kitchen: Session 5
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
Fee / Price:
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.
Growing Session
Growing Session
Join us out in the Kitchen Garden for a conversation about weed barriers; landscape fabric, mulch, cardboard, etc.
Join professional gardener, Matt Giroux, at the OFS for lively Q&A sessions as well as hands on learning and practice!
Please RSVP below. Donations encouraged.
Whole Systems Kitchen: Session 4
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
Fee / Price
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.
Volunteer Work Party
Many hands make light work!
Organic Farm School is in need of help with weeding, mowing, planting, and then… eating! Please join us for a volunteer work party, followed by lunch from the wood fired oven.
Please RSVP to Judy.
Dishing Up the Dirt: All About Water
Where Does Your Water Come From? How Long Will It Last?
with Perry Lovelace
Perry will present Sustainability of Whidbey’s water, including the Peak Water prediction model and what you can do about it. We will briefly cover the history of water on Whidbey, its aquifer system, extraction history and current status are explained with stories and examples. Perry’s entertraining presentation will enlighten and challenge you to get active in your own water supply systems. Come and learn how water connects us all.
Learn more HERE.
Dishing the Dirt is free to attend but donations are encouraged. Please RSVP below.
Out in the Kitchen Garden
Join us for a weekly session “out in the kitchen garden.” Each week you will learn by doing - as we transform what started as a strawberry project into a kitchen garden focused on herbs and vegetables.
No experience required. Just curiosity about growing food and a willingness to work toward progress.
Please RSVP using the form below.
Growing Session
Growing Session
Inspired to start a food garden this year? Need advice on how to invigorate poor soil? Want tips on where and how to plant fruit trees or native plants?Want to grow “hot crops” in our moderate climate? Don’t know where to begin?
Join professional gardener, Matt Giroux, at the OFS for lively Q&A sessions as well as hands on learning and practice!
Please RSVP below. Donations encouraged.
Whole Systems Kitchen: Session 3
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
Fee / Price:
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.
Keystone Farm Stewards
Farm Stewards will return to work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning, planting, and more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us! Keystone Preserve is not open to the public. Volunteers will be provided with directions.
Keystone Farm Stewards
Farm Stewards will return to work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning, planting, and more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us! Keystone Preserve is not open to the public. Volunteers will be provided with directions.
Dishing Up the Dirt: Avian Flu
Avian Flu
John Fetrow, retired DVM, will be sharing info about Avian Flu: The actual pathogen/disease.
Where is it showing up?
How is it treated and controlled?
Potential impacts to our food systems?
Dishing the Dirt is free to attend but donations are encouraged. Please RSVP below.
Out in the Kitchen Garden
Join us for a weekly session “out in the kitchen garden.” Each week you will learn by doing - as we transform what started as a strawberry project into a kitchen garden focused on herbs and vegetables.
No experience required. Just curiosity about growing food and a willingness to work toward progress.
Please RSVP using the form below.
Keystone Farm Stewards
Farm Stewards will return to work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning, planting, and more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us! Keystone Preserve is not open to the public. Volunteers will be provided directions.
Out in the Kitchen Garden
Join us for a weekly session “out in the kitchen garden.” Each week you will learn by doing - as we transform what started as a strawberry project into a kitchen garden focused on herbs and vegetables.
No experience required. Just curiosity about growing food and a willingness to work toward progress.
Please RSVP using the form below.
Keystone Farm Stewards
Farm Stewards will return to work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning, planting, and more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us! Keystone Preserve is not open to the public. Volunteers will be provided directions.
Whole Systems Kitchen: Session 2
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot via the form below! Minimum class size of 6, maximum of 12.
Keystone Farm Stewards
Farm Stewards will be back at work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning and planting, and so much more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us!
Dishing Up the Dirt - CANCELLED
NRCS and CD Programs for Farms - CANCELLED
Join Robin Buckingham from the National Resource Conservation Service and Kelis Mottet from the Whidbey Island Conservation District about resources available to those engaged in farming and natural resource conservation!
Farm Stewards
Farm Stewards will be back at work at the Keystone Farm & Forest Preserve every Friday. Together, we’ll take on weed management, barn cleaning, orchard planning and planting, and so much more as OFS prepares for future farm incubators.
Please fill out the form below if you are interested in joining us!
Whole Systems Kitchen: Session 1
Whole Systems Kitchen
An exploration of what it takes to grow, prepare, and benefit from food
Join us every third Thursday from 4 - 6 p.m.
Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.
Full details and information can be found here.
$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.
Additional 20% discount for Friends of the Farm members, and if you are in a place of abundance, you can contribute to a scholarship fund to make the series available to those who ight otherwise not be able to participate.
Overnight lodging is available. Contact us for more information.
Please reserve your spot! Minimum class size of 6, maximum of 12.
2nd Annual Pop-Up Winter Farm Stand
Bountiful goodies from some of our favorite makers and growers on the island; food enough to supply all your holiday meal needs, fire in the wood stove to keep us toasty, festive decorations to bring the holiday cheer, and s’mores fixings the whole fam can enjoy. Come for the food, stay to make new friends! This whole meal market is intended to feed our hearts as much as our bellies. It’s our gift to this community we love so much, in the season of celebrating all that we hold dear.
Vendors:
Mutiny Bay Blues
Glendale Sheperd
Whidbey Island Seafood
Little Red Hen Bakery
Organic Farm School
Lunar Crest Farm
Wilhardt Woods
Norwegian Cookie Class
Friend of the farm, home gardener, Scandinavian epicure and culture buff, Joy Skaardal is hosting a traditional Norwegian cookie class at the Feed and Seed. These ornate cookies made their way to Joy’s childhood table from her Great Aunt and have been passed down her family for generations. Take what you bake! Participants will get to make their own batch of these delicious cookies and take them home in their own festive tin. You’ll also get a copy of the recipes to perhaps start your own holiday tradition! Seasonal beverages provided. Support the Organic Farm School and embrace the holiday spirit with us!
Class limit is 15.
Farm Stand
Students and Staff at the Organic Farm School work hard to propagate, cultivate, harvest, and process nutrient-dense, super fresh, certified organic produce for you! It is by doing the work that skills are honed and critical thinking is sharpened. Further, as you purchase and then eat the food they grow, you offer them feedback. In the most real way, when you purchase food from the OFS, you participate in the training of farmers!
Farm Stand
Students and Staff at the Organic Farm School work hard to propagate, cultivate, harvest, and process nutrient-dense, super fresh, certified organic produce for you! It is by doing the work that skills are honed and critical thinking is sharpened. Further, as you purchase and then eat the food they grow, you offer them feedback. In the most real way, when you purchase food from the OFS, you participate in the training of farmers!
Farm Stand
Students and Staff at the Organic Farm School work hard to propagate, cultivate, harvest, and process nutrient-dense, super fresh, certified organic produce for you! It is by doing the work that skills are honed and critical thinking is sharpened. Further, as you purchase and then eat the food they grow, you offer them feedback. In the most real way, when you purchase food from the OFS, you participate in the training of farmers!