Workshops

April

Garden Planning

At Common Ground, we celebrate the small. In 2015, we managed to produce over 7500 lbs of vegetables from just 7500 square feet of garden space. A lot of this comes down to our cropping system and techniques like succession planting. Learn about square foot gardening and the different ways you can grow more in small spaces. Take home a copy of our comprehensive garden guide.

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Time: April 16, 2016  //  1:00pm - 3:00 pm

Price: $35 non-members / included* for members

 

 

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May

 

Gardening 101

Take a tour of our extensive market garden and learn about the different systems we have in place. This workshop will provide an introductory overview of organic and permaculture gardening techniques. We will talk about the basic how-to of growing food including soil structure, weeding, soil fertility and composting.

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Time: May  12, 2016 // 6:00 - 8:00pm

Price: $35 non-members / included* for members

 

 

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June

 

Tomatopalooza! (Tomato Pruning, Suckering, and Maintenance)

Become a tomato-growing master with this workshop! You'll learn how to maintain your tomato plants properly, which will help you to grow the best tomatoes you possibly can. Proper pruning, suckering, and maintenance is crucial to ensuring you don't end up with bushy, low-yield plants.

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Time: June 23 2016 // 6:00pm - 8:00pm

Price: $35 non-members / included* for members

 

 

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heirloom tomatoes

 

 

July

 

We Be Jamming!

Nothing tastes quite like homemade jam. We will learn how to make traditional pectin strawberry jam, and make a lower sugar specialty of mine: strawberry vanilla bean balsamic jam. This sweet and slightly savoury treat is a delight on bagels and crepes, and will wow the Christmas list. 

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Time: July 9, 2016 // 1:00pm - 3:30pm

Price: $35 non-members / included* for members

 

 

Pickling Basics: Dilly Beans

Learn the basics of water bath canning and pickling and create a true delicacy to spice up that Caesar, perk up that fried rice, or simply to snack on: dilly beans. This southern wonder is a great introduction to pickling basics. The brine we make can be applied to any pickle, and the canning techniques are the same across the board. Start in the garden picking a variety we grow specifically for this recipe and end up in our outdoor kitchen for a hands-on introduction to pickling.

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Time: July 21, 2016 // 6pm - 8pm

Price: $35 non-members / included* for members

 

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hands on education

 

 

AUGUST

Canning and Preservation: The Tomato

Perhaps the greatest victim of the industrial food chain, the noble tomato undergoes such great injustice for our unseasonal appetites. You won’t see the tasteless tennis balls of the grocery store here. No, tomatoes are a passion at Common Ground, and we grow over 25 different varieties from all over the world, with a spectrum of colour and pedigree that would feel at home in the United Nations. This workshop will help you preserve that quintessential summer flavour for those cold and dreary winter months. We will cover basic water bath canning techniques, safe PH levels, and make a multi-purpose tomato sauce and one of my favourite delicacies, fire roasted tomatoes. You will take home two jars. 

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Time: August 18, 2016 // 6:00pm - 8:00pm

Price: $35 non-members / included* for members

 

Fresh Pasta

Learn how to make the ultimate field to fork pasta dish to satisfy even the most discerning Italianophile. We will make a fresh, semolina dough pasta and pick the ingredients for a simple, rustic sauce made entirely with ingredients from our farm. A nice light salad and we have a dinner that will soon become a staple of the Sunday night suppers.  

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Time: August 12, 2016 // 6:00pm - 8:00pm

Price: $40 non-members / included* for members

 

 

 

 


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SEPTEMBER

Fun with Fermentation

With much of the deliciousness of summer fading, it's time to transform decay into delicacy. For millennia, people have turned to lacto-fermentation to transform plain foods like cabbage into incredible, nutrient dense and sustaining foods like sauerkraut and kimchi. Learn about the science and safety of the fermentation process and then make sauerkraut and kimchi to take home and tend.

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Time: September 24, 2016 // 1:00p - 3:30pm

Price: $50 non-members / included* for members

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*Note on Fees

All prices subject to HST.

Urban Homesteading Members: you can mix and match any workshops up to the number included in your CSA share. One pizza night is included in the cost of your share (family-friendly). For more details on pricing, click here.

All CSA members: you are eligible for a 30% discount on all workshops. Promo codes will be sent to you via our e-newsletter.