Evergreen Museum & Library is bringing back "Edible Evergreen," its five-part kitchen garden series with chef John Shields of Gertrude’s.
The course, which follows three seasons of sustainably growing and preparing fresh organic produce, includes gardening workshops with Gertrude's master gardener Jon Carroll, four cooking demonstrations with Shields, an optional chef’s tour of Baltimore’s 32nd Street Farmers’ Market and a fall harvest luncheon at Gertrude’s.
The first session, "Garden Planning and Seed Starting," is on March 23. Subsequent meetings are on May 11, June 15, Aug. 24 (with an optional market tour). and Oct. 19, which includes a fall harvest luncheon at Gertrude's.
Participants receive printed material on home kitchen garden planning and growing techniques, and recipes incorporating the featured crops.
Edible Evergreen, which costs $110, is limited to just 20 people. So you best hurry.