Upcoming Workshops and Speaker Series at Wright-Locke Farm

Wright-Locke Farm has a wide range of workshops for adults and teens this autumn season. Educational programs are hosted in the farm's 1827 Barn (78 Ridge Street) or down the street in the kitchen at Saint Eulalia's Parish (50 Ridge Street). Full details regarding workshops and online registration are available via the farm's website at: http://www.wlfarm.org/adult-education-programs/

Fermenting Fall Vegetables Workshop

Tuesday, October 17 from 6:30 - 8:30pm

Join Education Director Rebekah Carter to learn how to safely prepare and ferment local seasonal produce into healthy probiotic-rich pickles, salsas, sauces, and more using lactic acid fermentation (also known as lactofermentation). Featured topics to be covered include selecting the best ingredients, necessary fermenting vessels and useful kitchenwares, ferment making techniques, and open-air ferment troubleshooting. Each participant will make and take home two jars of veggies to ferment and enjoy; items will include a pint jar of shredded / grated veggies (choice of sauerkraut, sauerruben, or sour beets) and a pint jar of “firecracker” pickled carrots.

Tuition fee: $30 per person REGISTER NOW

Speaker Series: Food and Health, Food as Medicine with Marydale Debor

Wednesday, October 18 starting at 7:30pm with Q/A period immediately after

Founder of Fresh Advantage and lecturer at Yale University’s School of Medicine, Marydale Debor, J.D. will speak about her experience at the intersection of the food system and healthcare, and how important it is to keep these two fields closely intertwined.

Free to the public! Please RSVP to event coordinator Kim Kneeland to ensure you have a seat at the event!
Sign up for our last Paper Plate Dinner served before the event! Orders due by Monday 10/16.

Fall Stargazing Workshop

Friday, October 20 from 6:30 - 8:30pm

With its early sunsets, crisp bug-free nights, and the Milky Way overhead, autumn is an ideal time for New England stargazing. This year Saturn joins the party for an extra-special view. We’ll learn about planets, stars, nebulas, and galaxies during this introduction to the night sky. Weather permitting, we’ll identify constellations, gaze upon the Andromeda Galaxy, and feast on glittering star clusters. We’ll learn how to use star charts and the basics of choosing and using telescopes. Hot cider, herbal tea, and fresh local baked goods will be available for a light snack. Dress warmly, in layers, and bring binoculars if you have them. If you have a telescope you want to bring and use, please arrive 10 – 15 minutes early to set up before the workshop starts.

Tuition fee: $10 per person REGISTER NOW --> kids ages 8 and up can sign up to attend with a parent or caretaker!

Fall Wreath Making Workshop

Sunday, October 22 from 11am - 12pm

Join experienced gardener and garden program coordinator Ferriss Donham to make an autumn-inspired wreath in the farm’s historic 1827 Barn. Ferriss will provide the class with the fundamentals of wreath making and ideas to get started, allowing participants to create a unique wreath according to their tastes. Each participant will bring home a finished wreath full of beautiful local and seasonal plant cuttings cultivated and foraged by Ferriss herself, including ivy, hydrangea, sedum, berries, dried flowers and other gathered natural beauties. Self-selected cuttings from the farm’s education garden and of wild plants around the farm will also be allowed! If you have clippers, please bring them; clippers and scissors will also be provided during the workshop.

Tuition fee: $40 per person REGISTER NOW

Making Healthy Stocks and Soups Workshop

Saturday, November 11 from 10am - 12pm

Homemade soups are not only a delicious and satisfying way to eat local veggies during the cool weather months- they can also be packed full of nutrients your body craves and needs. Join Education Director Rebekah Carter to learn how to make delicious nutrient-dense stocks and soups before the cold weather settles in. This class will include discussing how to make gelatin and mineral-rich chicken and beef-based stocks, and how to incorporate such stocks into soups featuring local and seasonal vegetables and herbs. Two pots of soup will be made using chicken stock (hearty chicken soup and curried lentil soup); soups will be served at the end of the workshop with delicious fresh breads from Mamadou’s Artisan Bakery and grass-fed butter from Walden Local Meats (butter available in our farm stand).

Tuition fee: $40 per person REGISTER NOW

For more information on the farm, including its education programs, events, and volunteer opportunities, visit our website: www.WLFarm.org