We are often asked for our best advice about seeking nutrient dense delicious foods. The single best thing you can do is raise your own. The second best thing you can do is know the farmer who does. The Homesteading Workshops offer extremely practical guidelines in achieving your own sustainability and food independence on a small holding. They also create a very direct connection to local food, providing a framework for you in making future food choices. The best connection is a direct connection.

A nonrefundable deposit for each workshop is required with registration. The remaining balance is due at the workshop.

Garden Workshop
The Garden Workshop teaches you how to garden in a simple, straight-forward way geared toward producing a large variety of flavorful and nutrient dense foods for you and your family to see you through all four seasons. What soil amendments do you really need? What seeds should you select? What about mulch, manure and irrigation? What about pests? Can seeds be saved? All of the practices taught are organic in their approach. The Garden Workshop is taught in two sessions. You can sign up for one or both. Cost: $50.00 per person for one session or $90.00 per person for both sessions.
Session 1: Seed Starting · Saturday, April 3, 2010 · 1:00 - 4:00 p.m.
In this session you will learn about planning your garden and selecting your seeds. You will plant early seeds in the garden (peas, lettuce, etc.) and plant seeds in flats for starting in the greenhouse. Each participant will be given one flat (48 plant potential) to start. You may bring your own seeds or use what we have available. Dress appropriately! This workshop is taught by Karen Lubbers, an owner of Lubbers Family Farm.
Session 2: Planting the Garden · Saturday, May 15, 2010 · 1:00 - 4:00 p.m.
In this session you will learn about working the soil, composting, bed making, planting do’s and don’ts, mulching, bug control and irrigation. We will be planting seedlings from the greenhouse and seeds (sweetcorn—yum) that occur in rows, hills and beds. Participants will be given a bag of compost to take with them. This workshop is taught by Jeff and Karen Lubbers, owners of Lubbers Family Farm.

The “How To” of Quick and Easy Meals with Kathy Rafter
Saturday, May 22, 2010 · 2:00 - 4:00 p.m.
Learn how to prepare fast, nutritious and yummy breakfasts, lunches and dinners. (Even snacks!) Discover how to enhance the flavor of your locally grown and raised produce and meat with various herbs and spices, many from your own garden. This class is taught by Kathy Rafter, Natural Health Practioner, and a founding member of Nourishing Ways of West Michigan. Cost: $25.00 per person.

Milk Workshop · Saturday, June 12, 2010 · 2:00 - 4:00 p.m.
Ancient peoples learned how to preserve milk by making fermented dairy products increasing both the health benefits and the flavor. You can do the same. This class will teach you how to make your own butter, yogurt, sour cream, crème fraiche, ice cream and simple cheeses. Samples will be provided and participants will be given a butter paddle (one per family). Once you have these basics you will be able to do much more with your milk, and you will have the satisfaction of knowing exactly what is in your dairy products. We use very simple processes that require little extra equipment. Cost: $25.00 per person.

Cheese Making with Barb Jenness
Saturday, August 7, 2010 · 10:00 a.m. - 4:00 p.m.
Learn about cheese, how to make cheese and have the opportunity to taste a few very special cheeses. There will be an informative lecture on cheese and cheesemaking along with plenty of hands-on cheesemaking activities. The class will make both a soft cheese and a semi-soft cheese. You will be able to see all of the steps of cheesemaking and you will leave with information on books, supplies and recipes. Lunch will be provided using cheese, of course, and food from the farm. The class will be held in the new Cowslip Creamery. This workshop is taught by Barb Jenness, an owner of Cowslip Creamery and owner of Dancing Goat Creamery, a recipient of an American Cheese Society award. Cost: $95.00 per person.

Preserving the Local Harvest, Naturally
This class will teach you how to preserve the bounty of your local harvest for use during the cold winter months. Techniques taught embrace the old methods of preservation minimizing damage to the nutrients and avoiding preservatives of all kinds. This class is taught in two sessions by Kathy Rafter, Natural Health Practioner and a founding member of Nourishing Ways of West Michigan. You may register for one or both sessions. Cost: $35.00 per person, per session.
Session 1: Drying and Lacto-Fermentation
Saturday, August 28, 2010 · 1:00 – 4:00 pm
Learn new ways that honor ancient tried-and-true methods of preserving the harvest. . .drying and lacto-fermenation. These methods do the most to preserve critical nutrients and enhance them.
Session 2: Freezing and Canning 101
Saturday, September 18, 2010 · 1:00 – 4:00 pm
Attend this class to find out how to keep those fruits and veggies for winter use. Limited freezer space? Learn how to can. . .a process developed by the Shakers in the 1800s.

All workshops are taught at Lubbers Family Farm. This is a working farm and these courses are hands-on, so dress accordingly. Workshops have a limited enrollment to ensure a quality experience.

Registration form is available in our Spring 2010 Newsletter. Download Here