Edible Evergreen

Last in the series

This five-part kitchen garden course presented by Gertrude's Restaurant chef John Shields and farm manager Jon Carroll follows three seasons of sustainably growing and preparing fresh organic produce. The series includes hands-on gardening workshops, cooking demonstrations, a chef's tour of the Waverly Farmers' Market, and a concluding fall harvest luncheon at Gertrude's. Participants will receive printed material on home kitchen garden planning and growing techniques, and recipes incorporating the featured crops.

$110 general admission, $90 for JHU Museum members (nonrefundable but transferable with advance notice). Advance pre-paid registration is required; call 410-516-0341. Class size limited to 20.

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