A wonderful & fun day for fiber enthusiasts! Brought to you by Fancy Tiger, Craftsy and Cable 8 Designs & Wynne Reynolds. Choices of morning and afternoon classes, an incredible farm lunch catered by Sugar Pine and then cocktails with Alpacas. What could be better?
Learn how to turn your food and yard waste into black gold to improve your gardens – the secret is worm composting! Backyard composting can be frustrating in Colorado; a small worm bin is often the easiest and best solution in many situations. We will also cover other forms of backyard composting, as well as talk about the many personal and global benefits of composting, for inspiration. Join us!
Do you have a lot of produce coming out of the garden that you’d like to preserve? Pickle it! Learn how in this hands-on workshop on quick-pickling, or countertop pickling.
Come savor a summer evening on the farm! We will play with gorgeous fresh succulents and take some time to write and reflect. We will use fun, open-ended writing and art to awaken and explore our creative soul. Attendees will design a 6-inch pot with unique succulents to take home and enjoy.
You want to grow your own fruits and veggies, but you want to do it right. This intensive 2-day course will offer in-depth information and hands-on skill-building to make sure you have all your bases covered to grow a kick-butt smorgasbord, organically and in your back yard.
Join us for an important film about Colorado's rivers with special guest speaker Bob Crifasi, author of A Land Made From Water. Bob has 25 years of water management experience.Tens of millions of people, billions of dollars of agricultural production, and an enormous amount of economic activity depend on on rivers born in the mountains of Colorado. In a time of mounting demand and limited supply, the need for all citizens to better understand and participate in decisions affecting this critical resource is paramount.
Join Veronica Volny and Alberto Sabbadini, founders of the Boulder Butchery Guild and Meadow Lark Farm Dinners, for this hands-on course. This class teaches a wonderful skill: how to de-bone a whole chicken. After removing all the bones with minimal disruption to the skin and meat, an elegant and easy-to-cook roast is in reach—perfect for the stove-top, oven, or grill.