Learn to create gorgeous paper peonies just in time for your holiday table! Join Dixfield artist Amity Beane of Florabeane Flowers in this three-hour workshop. Registration includes enough paper, wire, and floral tape for six paper peonies -- you bring your hot glue gun, extra glue sticks, and sharp craft scissors! Create carpels, fringe stamens, shape petals and learn several techniques of this addictive craft. You'll choose from white, red or dark purple papers and leave with all the things you need to create the set. Amity will also cover creative ways to display your paper blooms on the holiday table using foraged foliage. With care, your paper flowers will last season after season!
This workshop will take place at The Pod at Frinklepod Farm. $60/person covers instruction, materials, and refreshments. Bring your child (who can work with a hot glue gun and sharp scissors) for $15. Space is limited so pre-registration is required. Please sign up here.
Our Fall Frolic happens each year in mid-October, and each year takes on a slightly different format. This year our Fall Frolic is a potluck to celebrate the autumn harvest and each other's company! Rain or shine, please bring a favorite dish (vegetarian preferred) to share. All are welcome!
Herbshop 101: A home medicine making class series led by Cassandra Elizabeth.
Wednesday Evenings, 6:30-8pm, in October @ The Pod.
Materia Medica herb walk around the farm, learning about common local weeds and their uses;
Learning to dry herbs and custom tea blends
Introduction to Tincture Making
Methodology, Ratios, Fancy Words and Uses
Intro to Infused Oils and Hydrosols- Making Your Own Plant-based Cosmetics-
Demo of making lotion to take home!
Nutrition and Phytochemistry: Food is Medicine!
Medicinal Culinary Herbs:Infused Vinegars, Electuaries, Honey, Spice Blends-
Making fire cider in class to take home!
$100 per person~ snacks and materials included. PRE-REGISTRATION REQUIRED
SIGN UP HERE: https://squareup.com/store/frinklepodfarm/item/herbshop
To learn more about Cassandra Elizabeth: cassandrasgarden.com/bio
Join us for a hands-on foray into the wonderful world of food in jars - pickles, chutneys, jams, and more! Marisa McClellan, author and blogger behind Food in Jars, will lead you in the creation of four different culinary creations, using both lacto-fermentation and water bath canning techniques.
This workshop will take place at The Pod at Frinklepod Farm, a brand-new commercial kitchen and event venue. Feel free to bring a light dish to share for the after-hour lunch potluck at 2pm. Marisa will also be selling and signing copies of her three cookbooks.
Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind Food in Jars. She is the author of Food in Jars (Running Press 2012), Preserving by the Pint (Running Press 2014), and Naturally Sweet Food in Jars (Running Press 2016). Her writing has appeared on The Food Network, Saveur's website, Table Matters, and in Food 52s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia with her husband, Scott.
$70/person or $135 for two participants who register together. Space is limited to 20 participants.
Please join us for our annual fall celebration, which also coincides with our 5th birthday AND the official start of our newest farm project, The Pod. Throughout the day there will be professional face painting, refreshments, kids' games, farm tours, and screenings of our crowdfunding video. Also:
10:30 Groundbreaking (we've got the shovels)
1:30 Birthday cake
3:00 Prepping your garden for the Winter workshop (1 hour)
Free and open to all ages!
Come learn the process of making your own sauerkraut, kimchi, and more through the wonders of fermentation at this hands-on food preservation workshop taught by Sarah Harvey, UMaine Extension Master Food Preserver volunteer. Discuss the process, equipment, and safety of fermentation. A sample will be created at this hands-on workshop to take home. $20, scholarship available. Please pre-register here: https://extension.umaine.edu/register/product/preserving-the-harvest-fermentation-arundel-september-18-2016/
CANCELED: Spend the afternoon in the woods around Frinklepod Farm as we hunt for edible mushrooms and go over the basics of mushroom identification with mycologist Jon Carver. No experience required, but if you have a mushroom field guide bring it along. $20. Sign up here.
Want to make sure you are actually getting the nutrients from the food you eat? Want to resolve heartburn, fatigue, achy joints, skin issues, weight gain, etc., etc.? The work all begins in the digestive tract, my friends. Join Dr. Aline Potvin in this engaging workshop to learn about simple, natural and home-made solutions for gut support. It’s a great way to kick off your healing journey! Fee includes electronic copy of Dr. Potvin’s Basic Gut Guide. $15. Sign up here.
Join North Spore's lead mycologist, Jon Carver, as he explains how to easily grow mushrooms in outdoor beds and on logs in your backyard. Workshop fees cover supplies and include a pack of spawn for you to get started on your own mushroom project at home. $40. Sign up here.
Learn how to cook simple, delicious plant-based dishes using whole foods, gain the confidence to cook with whatever ingredients you have on hand, and discover new recipes and techniques for every occasion. Participants will work together to prepare, and then enjoy, a full course meal highlighting local, organic produce finished with a sweet ending. At The New School, 38 York Street, Kennebunk. $40 Sign up here.
Cordials have been used for generations to heal, soothe and nourish! Learn all about the magical makings of herbal infused spirits and the history of plants’ use in liquor, and make a cordial of your very own to take home. You'll also get a book of recipes and a guarantee of no headache the next morning. $30. Sign up here.
Ever wonder how to preserve all those great garden vegetables? UMaine Cooperative Extension’s hands-on food preservation workshops will teach you the basics of canning and freezing, including how to use a water bath canner to pickle. Learn from the experts. We will provide fresh produce and canning jars. $20.