D.I.G. Farm Events

In this workshop we will demystify and discuss many facets of this fascinating flower.

• How to grow the plant and make medicine with it

• Tinctures, oils, salves and “edibles”

• How smoking is different from ingestion

• Understanding the endocannabanoid  system 

• Differences between CBD, THC and other active compounds found in the plant.

• The current state of law in NYS 

Learn to use all of the spring veggies to make great salads and salad dressings. Participants will get to take home some veggies and a dressing. 

Make your own Wontons with guidance from Asian Cooking Expert Suzy Chin.  Take home 1 dozen uncooked wontons and learn the three techniques for cooking wontons: pan frying, boiling and deep frying.

Learn to make fresh pastas and fresh sauces using produce from the farm.  Participants will take home some fresh pasta and veggies to make some at home.

For the final class in the series, we decided to combine our foraging walk and stir fry class. The Foraging class will be gathering foraged foods from around the farm and Chef Suzy Chin will be using them along with farm veggies in a stir fry for all to enjoy.  Participants will take home some fresh veggies and foraged goodies to try at home.

Join us on the farm for a hands-on, make and take Shiitake mushroom log class. Participants will learn inoculate their own logs and then take them home to grow their own mushrooms at home. All supplies are provided.

Join us on the farm to learn how to make sourdough bread and other sourdough goodies made from the excess starter. Participants will take home sourdough starter, sourdough crackers and instructions for everything taught in the class.

Fritters are a great way to use up lots of produce from the garden. Learn to make different types of veggie fritters and yummy dipping sauces to compliment them. Participants will take home some fresh veggies to make some at home as well as a dipping sauce.

Impress your friends and family with these delicious Samosa Appetizers. Participants will make and take home a dozen Samosa to enjoy:)

Learn to make fresh Gnocchi, Stocks and cooking with winter veggies and how to preserve them for the winter months. Participants will get to take home some veggies to try what they have learned at home

Come take a guided foraging walk on the trails at the farm with Foraging expert Heather Flournoy. Learn about the abundant food sources that grow wild right under our feet.

Torte Verde and seasonal veggies. This class will teach you how to use all of the wonderful veggies coming from the garden to create delicious tortes that are great to eat right away and perfect for freezing for later.

Chicken and Veggie Stir Fry Class. Learn to make quick and delicious dinner stir fry using veggies from the garden or Farmer's Market. Participants will take home some fresh veggies to stir fry at home. 

Learn different ways you can preserve the bounty from your garden or the farmer's market to enjoy the harvest year-round.  We will be teaching about freezing, canning, vacuum saving, dehydrating and ideas to creatively use the harvest.

Did you know regular wrapping paper is not recyclable? Learn how to make recyclable, natural wrapping paper with foraged natural embellishments. Participants will be provided lots of options and instructions on how to create beautiful gift wrap for the holidays.