Date: Saturday, July 25

Time: 10 a.m. - 12 p.m. & 1:30 p.m. - 3:30 p.m.

Facilitator: Marcia Christie

Cost: $5 pickle fee

Participants will learn how to make their own probiotic-rich fermented cucumber pickles. Seasoned fermentation hobbyist Marcia Christie will walk participants through the steps to make their own crunchy sour pickled cucumbers, from selecting the best produce, to washing and preparing, packing the jars, and making the brine. The fermenting process, best practices, and time frames will be discussed in detail. All of this will be summed up in a written guide for the participants to take home. 

Important Information for Participants:

All ingredients will be provided and we are asking for a small fee of $5 to offset costs.  We also ask that participants bring a few household cooking utensils:

• Large bowl

• Potato peeler

• Cutting board

• Paring knife

• Optional: apron

Date: Saturday, August 22

Time: 10 a.m. - 12 p.m.

Facilitator: Carrissa Gracey

Participants are invited to join together in a collaborative meal preparation using the Three Sisters. This year, educator and member of the Mohawk Turtle Clan, Carrissa Gracey will guide participants in preparing a traditional Wild Rice Stuffed Squash recipe.

Explore the significance of the Three Sisters in Haudenosaunee culture and work together in preparing the dish. Everyone will have a chance to enjoy the meal we prepared together at the end of the workshop. 

To help us supply this workshop for free, we request guests bring a cutting board and knife if possible. Additionally, we request that you bring a plate and utensils to help us in reducing waste.

Date: Saturday, August 29

Time: 10 a.m. - 12 p.m.

Facilitator: Linda Crago

Join long-time garden expert Linda Crago to learn about the significance of heirloom varieties and seed saving. Through hands-on learning, participants will gain the basics to save seeds from any at-home garden.