Stroll through the farm, join a work party, and make a friend or two during Zenger Farm’s drop-in hours on Fridays now through Thanksgiving.

The topic changes each month, but this conversation with community members always focuses on the larger picture of the connections between food and farms in our state.

Learn about seeding, planting, harvesting, and using organic techniques for dealing with pests at this informative class from Donna and Robyn of Your Backyard Farmer.

Yippee! Start your weekend in a very tasty and lovely way. Find fresh and local fruits, veggies, and artisan delights on Saturdays and Wednesdays all summer long.

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

THE FRUIT HUNTERS travels across culture, history and geography to show how intertwined we are with the fruits we eat. Our guides are devoted fruit fanatics. Movie star Bill Pullman’s obsession leads him on a crusade to create a community orchard in the Hollywood Hills. Adventurers Noris Ledesma and Richard Campbell scour the jungle for rare mangos, hoping to intervene before the plants are steamrolled by industrialization. Pioneering scientist Juan Aguilar races to breed bananas resistant to a deadly fungus that threatens the worldwide crop. And fruit detectives including Isabella Dalla Ragione investigate Renaissance-era paintings for clues, hoping to rediscover lost fruits. And, of course, there are the fruits themselves, presented in all their mouthwatering glory: cherimoyas, ice cream beans, durians and more.

Fragrant, delicious herbs awaken senses and enliven culinary creations. Portland Nursery’s Jolie Grindstaff introduces a diverse palette of herbs and how to grow them successfully in your garden.

The Oregon Potters Association celebrates food and drink with a spotlight on handmade, functional pottery for the table at the 2013 Ceramic Showcase, the nation’s largest clay show and sale.

Honor this day and our planet by preparing and sharing a meal using local, sustainable and organic ingredients! Check out this website for ideas and resources.

Eat, drink, and dance in support of the tremendous nonprofit Adelante Mujeres in Forest Grove, which works to educate and empower low-income Latinos, and has raised the bar in its projects to connect Latino farmers to community wellbeing. There will be abundant hors d’oevres, desserts, local wine by Elk Cove, and local beer by Captured by Porches. Bid on wonderful auction items, learn more about their programs, and continue the celebration by dancing to live Latin music.

Sample home-cured meats and learn how to stuff, season, and cook tasty sausage patties and links. Leave with cured pork belly to finish as bacon at home!

This class is suitable for beginners & always sells out. Your fee includes a $10 coupon good toward the purchase of anything Kookoolan Farms sells (they carry the Northwest’s largest selection of home cheesemaking supplies, ingredients, books and equipment – more than $25,000 in inventory!)

Reservation and pre-payment required.

Thousands of pink and white pear, apple and cherry blossoms carpet the Hood River Valley. The Blossom craft show includes over 150 vendors from over the NW with baked goods, wine tasting, food, crafts, photography, jewelry, art and much more. There will be lots of plants from a nursery and local garden club, and a large quilt show.

The Northwest Poultry Association’s poultry show will feature hundreds of beautiful birds (chickens, ducks, turkeys, geese, & guineas), breed club meets, vendors, raffles, and youth events. Birds will be available for sale as well as available in breeders’ and chick raffles.

Join Portland Parks Urban Forestry Commission and representatives from Portland’s tree-loving nonprofits to honor and celebrate our urban forest!

Hosted by the Oregon Brewers Guild, this annual event is a celebration of Northwest breweries making Belgian-style beers. Last year, more than 1,600 beer fans enjoyed 45 unique brews.

In this six-hour class students will learn all aspects of kosher slaughter, including animal restraint, processing and salting, checking for sick animals, and the basics of kosher knife preparation and use.  Learn why so many experts agree that when done correctly, this centuries year-old practice is still the most humane, clean, and ethical slaughter in existence today.

The Portland Meat Collective is an engaged, local food community meant for people with all levels of experience and backgrounds.

This one-day workshop for food and agriculture writers will explore some of the underlying issues related to food and sustainability—environment, equity, economics—and consider new ways to craft stories that engage audiences through food coverage. The workshop includes keynote speaker Adriene Hill, APM Marketplace reporter, a discussion of “chronic” stories, a panel discussion focused on the complexity of food (meat) production, and exercises to learn ways to leverage food writing to engage audiences in the underlying issues of our food system. Workshop includes light breakfast, lunch, and snacks. This event is put is put on by the Society of Environmental Journalists (SEJ), in partnership with Ecotrust.

The 1st Annual Portland EcoFilm Festival at the Hollywood Theatre features 6 screenings of new films covering topics of sustainability, food supply, nature, farming culture, and the environment.

Drawing from ancient knowledge and cutting edge science, SYMPHONY OF THE SOIL is an artistic exploration of the miraculous substance soil. By understanding the elaborate relationships and mutuality between soil, water, the atmosphere, plants and animals, we come to appreciate the complex and dynamic nature of this precious resource. The film also examines our human relationship with soil, the use and misuse of soil in agriculture, deforestation and development, and the latest scientific research on soil’s key role in ameliorating the most challenging environmental issues of our time. Filmed on four continents, featuring esteemed scientists and working farmers and ranchers, Symphony of the Soil is an intriguing presentation that highlights possibilities of healthy soil creating healthy plants creating healthy humans living on a healthy planet.

Director Deborah Koons Garcia in attendance for Q+A hosted by Naomi Montacre.

The Presenting Sponsor of the Portland EcoFilm Festival is Chipotle Mexican Grill.

Visit Our Table for an afternoon in the fields, among animals, surrounded by good conversation. Ask questions, meet the farmers, and take a tour of the property. Rain or  shine; dress appropriately!

Our Table is a cooperative of people working together to create top quality food for the local community.  They are a model multi-stakeholder collective. Worker-owner members of the cooperative engage in multiple aspects of the food system from raising crops and animals on the cooperative’s farm in Sherwood, to value-added processing, aggregation and retail.  Our Table is a new paradigm for a more localized food system based on a new form of agriculture that blends the wisdom of the past with the science of the present.

Food grows in mysterious places. Join wild edibles expert Dr. John Kallas on Sauvie Island to see and sample plants that could easily pass you by. The class will start at Sauvie Island, then explore several areas to inspect this spring’s early green delectables. John has a Doctorate in nutrition, a Masters in education, and degrees in biology and zoology. He’s a trained botanist, nature photographer, writer,
researcher, and teacher.

Join Penner-Ash Wine Cellars for a truly unique tasting of wines sourced from Shea Vineyard. Nine producers will bring their Shea Vineyard Pinot noir to Penner-Ash, providing an unparalleled opportunity to taste the influence of multiple winemakers on fruit from one of Oregon’s most famous vineyards. Guests will also be tempted by appetizers from Recipe restaurant in Newberg—known for Pacific Northwest cuisine that pairs harmoniously with wine.

(RESCHEDULED from March 24)

This info-packed class teaches you how to identify and responsibly harvest an amazing array of wild edible and medicinal plants in the city. The class includes a two-hour plant identification tour of the urban jungle.

The class will be led by Becky Lerner, a journalist and nature educator whose first book Dandelion Hunter: Foraging the Urban Wilderness, comes out April 2 through Globe Pequot Press.

In this extensive two part workshop, participants will learn to plan, implement, and care for a healthy, affordable, and sustainable garden. Part I covers site selection, soil health, raised bed installation, plant families, garden planning and planting. Part II covers water efficiency, pest and weed management, harvesting, composting, and winterization. Participants are encouraged, but not required to sign up for both parts.

In this extensive two-part workshop, participants will learn to plan, implement and care for a healthy, affordable, and sustainable garden. Part I covers site selection, soil health, raised bed installation, plant families, garden planning, and planting. Part II covers water efficiency, pest and weed management, harvesting, composting, and winterization. Participants are encouraged, but not required to sign up for both parts.

This five-day integrated cooking camp for 8 to 11-year-olds covers knife skills, principles of cooking, pasta from scratch, desserts, and plating.

Red Ridge Farms is excited to host guest chefs from EVOO Cannon Beach Cooking School for a series of cooking classes featuring Oregon Olive Mill olive oil.

Guests will gather at the beautiful Oregon Olive Mill for an afternoon of making (and eating) risotto! The afternoon will begin with an appetizer and glass of Durant Vineyard’s wine while participants watch a demonstration by Bob and Lenore on the techniques and art of making a creamy, decadent risotto. Next, guests will break into groups of two and each team will try their hand at making a different risotto choosing their own stock, seasonings, sofrito, and finishes. When the batches are finished everyone gets to enjoy a buffet of numerous risottos plus salad, more wine, and finish the afternoon off with dessert.

Join Friends of Family Farmers and partner organizations at the State Capitol in Salem to educate legislators about the importance of local agriculture and the need for policies that support farmers and ranchers in creating and sustaining the kind of food system we would like to see in Oregon.

Bring your voice to the small farm and local food issues that are important to all Oregonians – urban and rural, producers and eaters alike.  Let’s demonstrate the strength, vibrancy, and contributions of our farm and food community to Oregon’s economy!

Schedule:

8:30-9:30 Registration  at Montag Den- Willamette University- Across the street from the Capitol

9:30-11:30- Workshops on the issues and how to lobby your legislator

12:30-1:30  Rally on the Capitol front steps!!

8:00-4:00 Farmers market inside Capitol Galleria

Meetings with legislators will occur throughout the day depending on available appointment times.

Join Portland Fruit Tree Project and Sabin Community Association for an orchard work party and receive hands-on learning about perennial plant maintenance. The workshop will be led by Michael Scott, who has been working in various facets of the horticultural industry for almost 40 years. Throughout this time he has managed the propagation, cultivation, and distribution of literally millions of trees, shrubs, bushes, and other crops. Michael currently works with Meadow Lake Nursery.

No experience is necessary, and all are welcome (kids included)! Please RSVP to Spencer at spencer@portlandfruit.org, or register online if you’d like to join!

Head to Canby for cuttings of hundreds of varieties of fruit including: apples, pears, plums, peaches, cherries, grapes and figs (many heirloom or rare). Free with the price of admission! Rootstock available at nominal cost. Experts will show you how to graft your selections! The plant sale will offer berries and other edible plants in pots. A wide selection of books will be available at reduced prices. Learn about HOS mason bee cultivation and sales. Vendors with tools, supplies, and advice.

Flavors, textures, and forms abound at this festival of mighty molds, where culinary and beverage artisans from across Oregon meet in Central Point to share their finest creations. Bring the family to meet cheesemakers and taste cheese and other handcrafted foods from southern Oregon and beyond!

“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, owner with Cary Bryant of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”

Thousands of visitors will sample cow, sheep and goat cheese from Oregon creameries, including: Fraga Farm, Juniper Grove Farm, Pholia Farm, La Mariposa Creamery ,Mama Terra Microcreamery, Ochoa Creamery, Tumalo Farms, Tillamook County Creamery, Willamette Valley Cheese Co., Fern’s Edge Goat Dairy, Rivers Edge Chevre, Ancient Heritage Dairy, Fairview Farm Goat Dairy, Goldin Artisan Goat Cheese, Briar Rose Creamery, Oak Leaf Creamery, Quail Run Creamery , Rogue Creamery, and many others.

This food ethics conference continues with a morning keynote featuring Dr. Norm Wirzba and an afternoon presentation by Stephanie Page of the Oregon Dept. of Agriculture. Panel discussions will focus on agricultural possibilities, and breakout  groups will cover the following topics: Ethical Eating, Rural Revitalization, Agriculture and Ecosystems, Ethics and Theology, Congregation-Supported Agriculture, and Urban Agriculture. Check out the conference brochure for more information!

Location: Third floor Alumni Lounge in Putnam University Center, (morning) and Cone Chapel in Waller Hall (1 to 4 p.m.)

Presented by EMO’s Interfaith Food and Farms Partnership. Co-sponsored by Willamette  University, Oregon Humanities, World Hunger of Evangelical Lutheran  Church in America, and Presbyterian Hunger Program.

This conference kicks off Friday night in Portland with a lecture and discussion on making peace with the land, featuring Dr. Norman Wirzba. Dr. Wirzba’s teaching and research focuses on agrarian traditions as a means for revitalizing philosophical and theological reflection. Conference brochure.

Presented by EMO’s Intefaith Food and Farms Partnership. Co-sponsored by Willamette University, Oregon Humanities, World Hunger of Evangelical Lutheran Church in America, Presbyterian Hunger Program, and Warner Pacific College.

Support one of our most inspiring food organizations while learning about their transformative community work during an evening filled with delectable food and conversation. The night will include food from James Beard Nominee Cathy Whims of Nostrana, community participant presentations, brief videos highlighting program successes, and a silent and live auction. In 2013 Village Gardens plans to focus on Growing a Neighborhood Food Hub From Seeds to Sales by supporting families to launch small market garden and farm businesses, creating a community incubator kitchen in partnership with the Village Market community-run health corner store, and establishing a seasonal community street farmers market in New Columbia. The project will support the development of a full-system, comprehensive approach to ensuring a just and thriving neighborhood food economy by supporting vibrant sustainable farms and gardens, healthy people, and strong community relationships. Find out more here.

Learn to plan a successive vegetable garden that you can harvest from all year round. This workshop is geared towards beginning to intermediate gardeners. Topics covered include what to grow in the Willamette Valley, planting from seeds and starts, how to read plant charts and seed packets, timing, spacing and mapping your garden. The workshop includes a group planning activity and each participant will go home with the materials to make your own customized planting calendar and map!

Join Tony Migas from the Oregon Mycological Society for tips and techniques on growing an array of fine fungi in the comfort of your own home and garden.
portlandnursery.com

The Sun Valley Harvest Festival features cooking demonstrations with celebrity chefs, Square One martini and caviar party, downtown restaurant walk, outdoor harvest marketplace and river guide culinary demonstrations. With a sweet spot for locally grown and harvested products, the Festival features everything from herbs and vegetables to wines and spirits regionally produced in Idaho and the Northwest. The Festival will also highlight Sun Valley’s extensive and eclectic restaurant scene from locally grown organics to international specialties.

Click here for more information.
Watch a video about the festival here.

This year marks the 12th year of Nicky USA’s popular culinary showdown event, Wild About Game, where top chefs from Seattle and Portland meet in battle showcasing locally raised meats. Temperatures will rise, and bragging rights laid on the line as top chefs from each city battle it out against each other for culinary glory.

With the fiercest line-up to date, patrons will watch one chef rise to the top. Competitors for the 2012 Wild About Game will include: Food & Wine Best New Chef Jenn Louis of Lincoln and Sunshine Tavern (Portland), James Beard Award winner Johnathan Sundstrom of Lark (Seattle), Food & Wine Best New Chef Cormac Mahoney of Madison Park Conservancy (Seattle), and James Beard nominee Chris Israel of Gruner and Corazon (Portland). Combat begins with Chef Louis battling Chef Mahoney while Chef Sundstrom is pitted against Chef Israel. The day will also lend to other match ups including: Chris Carriker of Gilt Club (Portland) vs. Carrie Mashaney of Spinasse (Seattle), and Gregory Gourdet of Departure (Portland) vs. Nathan Lockwood of Altura (Seattle). Balancing out the day of sweat and smoke, Nicky USA is bringing back the Artisan Marketplace showcasing products from the Pacific Northwest.

Back to school means homework for parents – making school lunches that are both healthy and appreciated by kids (so they will actually eat it!).
The bento box is a great way to include a variety of foods, and what could be more fun than a treasure-box lunch with different compartments to discover?!

This is just one of many free classes offered at the Hillsdale Farmers’ Market by The Farmer’s Feast.
Find more information and additional classes here.

Join us at Zenger Farm for an informal class on espalier fruit tree maintenance, care, including a hands-on pruning session on Zenger Farm’s espaliered trees. Bring your questions, hand-held pruners, and water for this interactive and informative class. Taught by John Iott.

Photo by Carole Topalian.

The fourth annual Bounty of Benton County is an event that features the unique views, tastes, and experiences in Benton County, including a Farm to Fork dinner at Afton Field Farm.

Participants purchase a passport to tour the “sights” which include wineries, farms, kids activities much more.

Each location provides something of value for passport holders – a wine tasting, food sampling, and discounts on items, tours or experiences.

Find more information here.

Head back to the days when beer and whiskey were brewed in barrels producing deep, lasting flavors at the Deschutes Historical Museum in downtown Bend.

Find more information here.

We often get a bit of the watered down version of foods from around the world when we go out to eat. Take this class with Portland’s Culinary Workshop to learn about the true and authentic flavors of Thailand. You won’t learn how to make Pad Thai here…but you will learn about the intense and spicy dishes found at rickety carts and stalls dotting the streets of Thailand.

Registration and more info here.

This summer farm dinner features Chef Dustin Clark from Wildwood and Chef Tony Meyers from Serratto. Wines will be provided by Van Duzer Vineyards.

Vegetarian meal available.

Find more information and registration here.

Join Scott of Kookoolan Farms for the ideal beginner’s introduction to cheesemaking. Soft fresh cheeses are instant gratification! Learn chevre, fromage blanc, cream cheese, ice cream, and an introduction to surface-ripened soft cheeses such as brie. Reserve your seat early, this class sells out every time!

Register and find more information here.

Kids Cook at the Market is Portland Farmers Market’s deliciously fun cooking program for young chefs-in-training. Junior chefs age seven to eleven cultivate their culinary skills and experience a cornucopia of farm-fresh foods at these classes. Kids learn about the seasonality of food, meet local farmers and gain first-hand experience preparing ingredients purchased fresh at the market.

Classes are taught by instructors and students of The International Culinary School at the Art Institute of Portland and include a guided market tour, hands-on instruction and recipes to take home so students can share what they learn with family and friends.

2012 Kids Cook at the Market class dates and topics:

June 16 with Chef Cory Schreiber
Summer Berry Fool with Cookie Crumb Toppings

June 30 with Chef Mat Kline
Stuff Your Own Raviolis

July 14 with Chef Eric Wynkoop
Creative Crepes

July 28 with Chef Meredith Mortensen
Very Berry Cherry Shortcake and Whipped Cream

August 11 with Chef Cory Schreiber
Summer Vegetable Tortillas

August 25 with Chef Jonathan Nagar
Kids’ Sushi

To reserve a spot in any of the above classes, download this Registration Form or contact Anna Curtin at 503.241.0032.

Check out prize-winning veggies, meet a cow, cheer on Oregon’s next generation of farmers at the FFA exhibit and eat something uniquely deep fried.

More info and schedule of activities here.

Explore garden planning and year-round harvests with Living City!

Visit the Living City website for more details and updates.

Learn from the experts about co-op history and how to start a cooperative. Network with others in the Portland area interested in co-op development. These quarterly workshops are taught by co-op developers from the Northwest Cooperative Development Center.

This event is hosted by People’s Co-op. The event is free, but registration is required.

Find more information here.

The Farmer’s Feast brings you free cooking classes at the Hillsdale Farmers’ Market, and today it’s time to look at fun recipes that use sweet foods in savory ways (melon pasta sauce), and savory foods in sweet ways (Moroccan sweet tomatoes). Sound weird? Maybe, but so is the thought of carrot cake…and that’s delicious!

Find more information and additional classes here.

This popular class is a basic introduction to making hard cheeses, led by Mary Rosenblum at Kookoolan Farms. Feta is the quickest and easiest of all hard cheeses, and is a great transition from making soft fresh cheeses (very easy) into making pressed hard cheeses (more difficult than soft cheeses, plus for aged cheeses you have to wait a long time to find out whether you got good results). Feta was perhaps one of the earliest cheeses to have been developed, but is not as well known in the U.S. as some other cheeses. This class will teach you not only how to make this cheese, but also how to serve and enjoy it. Enjoy a meza plate of middle eastern appetizers along with a sampling of several different fresh and aged fetas. No pre-requisite, no cheesemaking experience required, ideal introductory class for anyone wanting to try making hard cheeses at home. Bonus: This class also includes how to make cottage cheese!

Find more info and register here.

Discover how to make wonderful home baked artisan breads in this introductory class from Portland’s Culinary Workshop. Learn tips and technique to make delicious loaves, rolls and more.

Registration and more information here.

Join Scott at Kookoolan Farms to learn how to make butter, sour cream, creme fraiche, ice cream, yogurt, kefir, soft fresh cheeses including cottage cheese, and culturing milk generally. A great introductory class that will give you the confidence to safely make these great products at home in your own kitchen!

Find more information and register here.

Get the skinny on blending edibles and ornamentals for a delicious, low-maintenance landscape. Discover salad-boosting herbs and flowers, fruit trees for small spaces and native plants that hide ‘berried’ treasures. Learn easy organic care methods and best varieties for blueberries, strawberries, tree fruits, grapes, kiwis, culinary herbs and more. Led by regional gardening expert Jen Aron.

Free event includes complimentary coupons and publications. Advance registration required. Register here, or call 503-234-3000.

No bathroom facility available. Wheelchair accessible. Hosted by Metro and Oregon State University Extension Service

Join Portland’s Culinary Workshop and learn how to preserve some of the wonderful fruits and veggies of the summer season by turning them into jellies and jams! Strawberry jam on your waffles or ice cream? Yes please! Jalepeno jelly on your potatoes, why thank you I’ll have another!

Registration and more info here.

Kids Cook at the Market is Portland Farmers Market’s deliciously fun cooking program for young chefs-in-training. Junior chefs age seven to eleven cultivate their culinary skills and experience a cornucopia of farm-fresh foods at these classes. Kids learn about the seasonality of food, meet local farmers and gain first-hand experience preparing ingredients purchased fresh at the market.

Classes are taught by instructors and students of The International Culinary School at the Art Institute of Portland and include a guided market tour, hands-on instruction and recipes to take home so students can share what they learn with family and friends.

2012 Kids Cook at the Market class dates and topics:

June 16 with Chef Cory Schreiber
Summer Berry Fool with Cookie Crumb Toppings

June 30 with Chef Mat Kline
Stuff Your Own Raviolis

July 14 with Chef Eric Wynkoop
Creative Crepes

July 28 with Chef Meredith Mortensen
Very Berry Cherry Shortcake and Whipped Cream

August 11 with Chef Cory Schreiber
Summer Vegetable Tortillas

August 25 with Chef Jonathan Nagar
Kids’ Sushi

To reserve a spot in any of the above classes, download this Registration Form or contact Anna Curtin at 503.241.0032.

This Plate & Pitchfork dinner is a special benefit for Janus Youth Services’ Food Works youth employment and empowerment program. Chefs Caprial & John Pence from Caprial + John, Chef Vito Dilullo from Ciao Vito, and Chef Broc Willis from SouthPark will craft a special dinner served on Food Works’ Sauvie Island Farm with wines from GUILD Winemakers.

Find more information and buy tickets here.

The Festival offers a wide variety of food, entertainment and activities. There’s something for all ages! Join in Friday evening near the lake at Tualatin Commons and then come back to enjoy the best Saturday in August at Tualatin Community Park. Congratulations to Larry McClure, Director of the Tualatin Heritage Center, who has been chosen to lead the Tualatin Crawfish Festival Parade as Grand Marshal!

Find more information here.

Behold the mammoth bulbs of this crazy crop, and enjoy their pungent aroma at the Jessie Mays Community Center in North Plains. Fun stinks!

Find more information here.

Join wild foods expert and author Dr. John Kallas, who will sell and sign his book “Edible Wild Plants: Wild Foods From Dirt to Plate” at the end of this presentation. Learn some of the most common edible wild plants within walking distance of your kitchen and how easy it is to find, identify and enjoy them as normal foods in everyday meals. See and understand general features that you should look for in edible plant books and other educational resources. Bring your friends to wow them about the potential of wild foods.

Find more information and listings of Dr. Kallas’ Wild Food Adventures here.

Join Portland’s Culinary Workshop to learn the most important components of sauce making. In this hands-on class learn the variety of veggy sauces from pesto to fruit, coulis to buerre blanc and how to use them everyday!

Registration and more info here.

This summer farm dinner at Sun Gold Farm features a menu by Chef James Green from the University of Portland with Chef Mark Harris from Reed College and Kevin Bell from Oregon Ice Works. New Seasons market will bring the wine!

Vegetarian meal available.

Find more information here.

We start with Kookooklan Farms’ own liquid raw cow milk, and in less than an hour you’ll have hands-on experience kneading and forming the curd. This class does not have a brought-in cheese tasting plate because you’ll be eating the cheese you make in the class, along with fresh tomatoes and basil grown right here on Kookoolan Farms and picked the day of the class! In this class you will have hands-on experience and instruction making fresh mozzarella from liquid milk. You will participate in kneading and shaping cheese, and you’ll get to enjoy eating the cheese too!

Find more info and registration here.

Keep your gardening costs down and support heirloom varieties through seed saving! This class is part of Living City’s Year-Round Harvest training.

Visit their website for more details and updates.

Walk Tilth’s demonstration garden and discuss their super star perennials with instructors. From drought tolerant and beneficial to elegant and beautiful, each has a role and function easily replicated in your garden.

Find more information here.

Eager to see beneficial birds, butterflies and gentle native bees? Discover how beautiful native plants can bring these allies to your yard, helping fight pests and improving garden productivity. Learn which natives might be right for your yard and how to plant and care for them without harmful garden chemicals. Plus, find out where to get native plants in your area. Led by regional gardening expert Glen Andresen.

Free event includes complimentary coupons and publications. Advance registration required; call Hughes Water Garden at 503-638-1709. Wheelchair accessible. Hosted by Metro, Oregon State University Extension Service and Hughes Water Garden.

Find more information here.

The Farmer’s Feast brings you another free class at the Hillsdale Farmers Market, and it’s too hot to cook in the kitchen! Time to explore raw foods, and all the health benefits of a raw-foods diet. Make some fun, fresh, tasty treats using glorious market produce. No stove required!

Find more information and additional classes here.