2014 Class and Event Calendar!

Click Here to download your own printable version to share with friends!

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

Wednesday, July 23rd – 6 to 7 pm
Tasting Tour
Tour participants learn about all the systems working together on an organic veggie farm while walking the fields and sampling veggies in season! Tasting tours are open to the public, please reserve your spot prior to tour date. Cost: $9/ adults, $6 for children 12 and under.
To register, please email wellspringeducation@gmail.com or by phone at (847) 946–5565

Registration is now open for the Taste of Wellspring - Our Annual Farm to Table Fundraiser!

Sunday, July 27th – 5 to 9 pm 


At The Mequon Nature Preserve
8200 W County Line Rd, Mequon, WI 53097
The Taste of Wellspring is our annual fundraiser held to generate support for our education classes and community outreach programs. For the event, chefs from the local, regional area get creative and serve up gourmet dishes featuring Wellspring’s produce, accompanied by local, sustainably sourced meats and dairy products. Live music and a silent auction are also part of the event to make for an evening full of local food and fun!

Sponsorship opportunities starting at “Friends” $250 includes two tickets to the Taste!

2014 Participating Chefs: *Menu to come!
Peter Sandroni - La Merenda
Yollande Deacon - Afro Fusion Cuisine
Greg Leon – Amilinda
Nicolas Ramos & Citlali Mendieta - Antigua Latin Restaurant
Karen Gill - Down to Earth Chef
David Jurena - The Soup Market
Donna Erickson - From Scratch Catering
Eric Fix - Out & Out Catering
Stephanie Ulma - Grasshopper Restaurant

Price: $75 per attendee till July 15th, $90 after. Sponsorship opportunities starting at Friends $250 includes two tickets to the taste!. To register, please use the PayPal buttons below or call (262) 675–6755



Reservations/Sponsorships

Contact Phone Number



Thursday, August 7th – 6 to 9 pm
Organic Baby Food Making With Master Preserver Christina Ward
Many baby foods can be overly processed and contain synthetic ingredients. Join Master Preserver, Christina Ward, in this hands on class to learn how easy it can be to make your own baby food with fresh, organic produce! Preparation, storage and recipes tips will be covered. Students will work together to make their own baby food to bring home. All supplies will be provided.
Cost: $50 until 8/4, $55 after.



Number of Attendees



Saturday, August 9th – 10 am to Noon
Seasonal Produce Cooking Class - Brunch! with Chef Greg Leon
Impress your family and friends with brunch using seasonal ingredients! Chef Greg Leon will lead demos, tastings and give cooking tips. Recipes to take home! Cost: $30 till 8/5, $35 after.



Number of Attendees



Thursday, August 14th – 6 to 8 pm
Seasonal Produce Cooking – Tomatoes- Chef Greg Leon
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. Highlighted seasonal produce for August is Tomatoes! Cost: $30 till 8/11, $35 after.



Number of Guests

Which date will you attend?



Thursday, August 21th – 6 to 7 pm
Tasting Tour
Tour participants learn about all the systems working together on an organic veggie farm while walking the fields and sampling veggies in season! 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



Number of Attendees

Which tasting date?


Saturday, August 23th – 10 to 11:30 am
Family Farm Day
Bring the whole family out to experience a morning on an organic farm! Tours, hands-on activities, garden based games, veggie tastings and more! $5 per family



Number of family members



Thursday, September 4th – 6 to 8 pm
Wellspring Permaculture Tour
Join Wellspring’s permaculturist, Adrian Lee, for a two-hour tour of our grounds to view how we have integrated renewable technologies and regenerative agricultural systems to live more holistically. From the simple, to the complex, we will walk and discuss sustainable practices that can easily be integrated into your life. Whether you live on 120 acres or in the inner city, there is always something more within your reach. Come and be inspired! Cost: $12/ person



Number of Attendees



Saturday, September 6th – 9am to 12 pm
Food Preservation Workshop - Tomatoes
Learn food preservation techniques such as canning, freezing, and dehydrating in this hands on class. Bring home a jar of canned garden goodies featuring tomatoes! $35 until 9/3, $40 after



Number of Attendees



Saturday, September 6th – 10 to 11 am
Tasting Tour
Tour participants learn about all the systems working together on an organic veggie farm, while walking the fields and sampling veggies in season! 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



Number of Attendees

Which tasting date?


Saturday, September 6th – 2 to 6 pm
Foraging for Wild Edibles
Learn about foraging safety, ethics, and plant families. Collect, harvest, and taste wild edibles currently in season. After the foray, enjoy appetizers featuring plants found on the tour. Bring home what you collect as well as recipes and guides for future foraging!
Cost: $35/ person, $40 after 9/3



Number of Foragers



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!

Costs: Early Registration (Before September 8th) - $90 for one day, $160 for both days.
Late Registration (September 8th and after) - $100 for one day, $180 for both days.
To register, please use the PayPal buttons below or call (847) 946–5565.



Number of Attendees and Number of Days

Attending 1 day? Which day?



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

Saturday, November 1st – 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



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.



Number of Attendee and Number of Days

Attending 1 day? Which Day?



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

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Page last modified on July 17, 2014

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