2014 Class and Event Calendar!

Wellspring’s Fall Events Calendar is Now Available! Click to download your own printable version to share with friends! 2014 Fall Events

Questions about classes or registration? Please contact our Education Department at (847) 946–5565

Saturday, September 20th – 10 to 11:30 am
Family Farm Day
Bring the whole family out to experience a morning on an organic farm! Feed and meet the Wellspring Chickens, participate in hands-on activities and garden based games, interact with our worm bins, and of course, enjoy tasting seasonal veggies!
$5 per family member, Ages 3 and under are free.



Number of Family Members - Ages 3 and Under are Free



Saturday and Sunday, September 20th and 21st - 10 am to 4 pm
Food Preservation Weekend!

Immerse yourself in a weekend workshop all about food preservation! Led by Master Preserver, Christina Ward, students will go home with the knowledge to start or expand upon their own food processing for long term storage. In these hands-on workshops, students will work together, learning and creating several types of preserved foods to make and take home.

Workshop participants can elect to take the whole weekend workshop or individual days. The schedule for each day is listed below.

Saturday – 10 am to 4 pm
Canning 101 – Learn about the history, benefits and science behind food preservation
Jam Making – Preparation, recipes; make & can jam!
Pickling – Preparation, recipes; make & can pickles!

Sunday: 10 am to 4 pm
Pressure Canning 101: Learn about the science behind pressure canning and when to use this method.
Pressure Canning: Preparation, recipes; make & pressure can veggies!
Pie Filling: Preparation, recipes; make & can pie filling!

All supplies and lunch are provided in the cost of the workshops. Take home everything you make!

Thursday, September 25th – 6 to 7 pm
Tasting Tour
New in 2014, Wellspring will be holding “Tasting Tours”! Tour participants will learn about all the systems and processes that work together on a diversified, organic veggie farm while walking the fields and, of course, sampling veggies in peak season!
This is a great opportunity for Wellspring shareholders or farmers market fans to see how our veggies grow out in the field!
Tasting tours are open to the public, please reserve your spot prior to tour date. Cost: $9/ adults, $6 for children 12 and under.
Don’t see a PayPal option for your group size? Please contact us at (847) 946–5565



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Saturday, October 4th – 9 to 11 am
Composting and Fall Soil Fertility Workshop
Learn backyard composting basics and how to improve soil quality over the winter. We will cover composting basics including: what can be added to compost, pile maintenance, how to harvest finished compost, and compost application to garden beds.
Cost: $25 until 10/1, $30 after



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Thursday, October 9th – 6 to 8 pm
Seasonal Produce Cooking Class featuring Root Veggies - with Chef Greg Leon of Amilinda
Wellspring offers a series of monthly cooking classes, inspiring students based on veggies during their peak season! In each class, a chef leads demos and tastings, and provides healthy cooking tips. Wine served to accompany each tasting and recipe handouts to take home. Assorted root vegetables will be the highlighted produce items for October! This category includes carrots, beets, parsnips, rutabaga, celeriac, and more!
Cost: $30 for those pre-registered the Monday before, $35 at the door (if openings)



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Sunday, October 12th - 10 am to 6 pm
Annual Free, Farm Festival - Agri-CULTURE Fest
Save the date for Wellspring’s annual Free Farm Festival, Agri-CULTURE Fest - a celebration of the culture in agriculture and all things local, organic and sustainable!
Enjoy:
Live music
Local food and craft vendors
Food options including local, organic, gluten-free, vegetarian… you name it!
Hayrides
Pumpkin Painting and Activities for kids
“Farmer Olympics” for all ages
Free educational workshops including a wild edibles walk, backyard bee keeping basics, cooking demonstrations, and more!

Tuesday, October 14th - 9:30 to 10:30 am
Preschoolers and Parents Farm Day
Ages 2 to 5 welcome
Preschoolers will meet the Wellspring chickens, try new veggies, dig for worms, sing songs and participate in garden-based games and activities, all while learning about where our food comes from!

“We loved the preschool farm day at Wellspring! You keep the young ones occupied and entertained while including all of their senses - never a lull in the activity, which suits the active bodies and minds of the 2–5 year olds! It is a great, hands-on experience!” - Debbie W.
Cost: $6 per child (adult must accompany)



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Please Note Date Change! Now
Saturday, October 18th – 10 am to 4 pm
Herbal and Goat Milk Soap Making Workshop - Linda Conroy of Moonwise Herbs
A hands-on class, great for both experienced and new soap makers. Learn to make both cold and hot process soap as well as about herbs from the garden to add to soap. Wet and dry felting finishing techniques will be covered. Leave with soap and recipes for future crafting. Lunch will be provided.

 Cost: $70 per person until 10/15, $75 after.



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Thursday, October 30th – 6 to 9 pm
Fermentation: Making Sauerkraut, Pickles and Beyond
Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation”, and will transform local, seasonal vegetables into delicious treats. Participants will leave with some of our preparations to nurture at home. Samples, instructions and recipes will be provided. Please bring 2 pint canning jars so that you can take home some of our preparations. Cost: $60 per person until 10/26, $65 after.



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Thursday, November 6th – 6 to 8 pm
Seasonal Desserts Cooking Class - with Chef Greg Leon of Amilinda
Impress your family and friends this holiday season! Learn to create festive, seasonal desserts, using locally sourced products and seasonal produce! Chef Greg Leon will lead demos, tasting and give cooking tips. Wine served and recipes to take home!
Cost: $30 till 11/3, $35 after.



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Saturday and Sunday, November 8th and 9th - 10 am to 4 pm Each Day
Traditional Food Weekend: Hands-On Learning!

Immerse yourself in a weekend workshop all about learning traditional ways to prepare nourishing, healthy foods! Led by Linda Conroy and John Holzwart of Moonwise Herbs, students will go home with the knowledge to start or expand upon their own traditional food preparation. In these hands-on workshops, students will work together, learning and creating several types of traditional food to make and take home.

Workshop participants can elect to take the whole weekend workshop (Saturday and Sunday) or individual days. The schedule for each day is listed below.

Saturday:
Fermented Beverages: Beer, Wine, Meade, Soda Making and more! 
Learn how easy it is to make beer, wine, meade and soda in your own kitchen. Learning the basics, participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs and fruit for promoting health will be included. Each person will leave with a bottle that we cork together, as well as a soda culture to get them started!

You are What you Eat! The Art of Nourishing Soup Stocks
Learn to promote health through this time honored food preservation practice. This class will share approaches to creating nutrient dense bone, beef, chicken, vegetable or mushroom broths and/or stocks. The addition of herbs will also be discussed and demonstrated. Participants will create several stocks together and will take them home at the end of the day. In addition to making the stocks, recipes for using them in other meals kitchen for optimal nourishment will be shared. Class includes recipes, instruction, inspiration and stock to take home. Bring 2 x quart jars in order to take stock home with you!
Lunch this day will include a hearty soup with a rich stock base

Sunday:
Fermentation: Making Sauerkraut, Pickles and Beyond

  • Full day intensive Class

Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival. In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation”. We will transform local, seasonal vegetables into delicious treats. Participants will take some of our preparations to nurture at home. Samples, instruction and recipes will be provided. Please bring 2 x pint canning jars so that you can take home some of our preparations.

The cost of the workshops covers all supplies (except for canning jars) and a gourmet lunch.

Costs: Early Registration (Before October 15th) - $90 for one day, $160 for both days.
Late Registration (October 15th and after) - $100 for one day, $180 for both days.
To register, please use the PayPal buttons below or call (847) 946–5565.



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Coming from a distance? Participants have the option to stay overnight in Wellspring’s Bed and Breakfast or Hostel House for an additional cost.

Weekend accommodations at Wellspring are available to workshop participants. 1,2 or 3 nights are available. Private or Dorm style rooms are available. Shared bathrooms are available for each room option. Call for overnight pricing - (262) 675–6755

Thursday, November 13th – 6 to 8 pm
Seasonal Produce Cooking – Thanksgiving Sides - With Chef Karen Gill - The Down to Earth Chef
Forget Mushy Green Bean Casserole - the seasonal produce theme for November is Thanksgiving Side Dishes! Wellspring offers a series of monthly cooking classes, inspiring students based on veggies during their peak season! In each class, a chef leads demos and tastings, and provides healthy cooking tips. Wine served to accompany each tasting and recipe handouts to take home.
Cost: $30 for those pre-registered the Monday before, $35 at the door (if openings)



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Saturday, November 15th – 10 am to 3:30 pm
Beyond the Basics Cheese Making: Gouda and Cheddar
Join home cheese maker, Linda Conroy of Moonwise Herbs, as we focus on two styles of cheese that you can easily make at home. Participants will be guided through the process of making each cheese, with a focus on details. From curd to press, you will be inspired to go home and try these yourself. Making a home cheese cave will be discussed and participants will leave with recipes, a culture and a bottle of rennet to get them started. Samples and lunch will be provided.
Cost: $70 per person until 11/12, $80 after. Includes Lunch, samples, recipes and cheese to take home



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Saturday, November 22nd – 10 am to 1 pm
Jams, Jellies and Sauces for Gift Giving!
Giving a special, homemade jar of something wonderful is a long-standing holiday tradition. Join Master Preserver, Christina Ward to learn to create recipes specifically for gift giving. This is a hands-on class! All participants will work together to prepare the jams and jellies. We’ll also spend time creating unique labels and decorations for our jars. All materials will be provided!
Cost: $60/ person until 11/19, $65 after



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Saturday, December 6th – 1 to 5 pm
Herbal Gift Making Workshop
Join herbalist Linda Conroy for this fun, hands-on class! Make approximately 10 herbal items to give this holiday season! Gifts made include lip balm, felted soap, herbal condiments, herbal salts, lotion bar, dream pillow, herbal tea blend, herbal massage oil and much more! Learn about herb varieties while crafting too. All supplies provided; decorative packaging provided as well.
Cost: $70 per person until 12/3, $75 after.



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  • Date Change

Saturday, December 13th – 1 to 3:30 pm
Venison Sausage Making Workshop with Matthew Devan from SA Braai and La Merenda
Learn how to make venison sausage this hunting season! This workshop will offer a hands-on experience in sausage-making basics that can be applied to making sausage with any type of meat! Matthew will provide a walkthrough on prepping, seasoning, grinding & stuffing your own sausage. Students will receive guidance on how to make safe high quality product as well as proper sausage cooking and grilling tips. All students will make venison sausage to take home!
• Meat & casing will be provided. (If participants have their own venison to use, feel free to bring that along!)
• Please bring a small cooler & ice pack with you to take your product home in a safe manner.
Cost: $85 per student until 10/28, $90 after.



Number of Attendees



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Page last modified on September 15, 2014

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