Canning is equal parts science and art. Preparation is key for your safe canning experience. If you're new to the whole canning thing, we'll get you started.

Max is sharing his knowledge of bitters, tinctures, shrubs, and liqueurs so that you can go home and try making your own.

Discuss chainsaw use, safety, maintenance, as well as an in depth discussion on the general principles of woodlot management.

Goats are an excellent addition to any homestead. Join us on a working dairy goat farm in Goochland to learn the fundamentals of raising goats. Learn the fundamentals of raising goats. We will discuss housing, fencing, purchasing your goat, as well as basic care.

Ben will provide an overview of the Healthberry Farm honey operation that specializes in the production of varietal honey throughout the season. His program will review “Old World” style mead making techniques, terms and traditions. 

Late winter is the best time to prune fruit trees and ornamentals. By pruning, you improve the plant’s health, thus reducing the needs for pesticides and improving water quality. This workshop will touch on pruning most of the fruit tree types in our area.

Betsy Trice (Sustainable Agriculture instructor) offered her insights on how to successfully garden organically in central Virginia. She covered many topics including; healthy soil requirements, companion planting, garden design, organic management techniques and many others.  

Success with fruit trees depends to a large degree on how you plan your plantings and how well you follow those plans. Don reviewed some of the basic principles of planning a successful fruit orchard, regardless of size, in the Powhatan-Goochland area.

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Stu discussed the techniques for growing shiitake mushrooms on logs in Central Virginia. Some of the topics include: selection of logs, inoculation process, harvest, mushroom storage and use. A hands-on class, each participant was given a log to innoculate with mushroom spawn.

Discussions and demonstrations centered on traditional methods of making and storing jams, preserves and jellies.

Participants learned the differences between jams, jellies and preserves and how to prepare each. Everyone helped prepare and process the fruits and went home with their own jars of jams and jellies. 

Discussed the uses of Essential Oils in the home for cleaning products. She explained their healthy effects for yourself and the environment.

Participants made their own essential oil cleaners to take home and continue their journeys into the world of natural products for health and home.

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A spring checklist for regenerative gardening: starting seeds, soil amendments, pest control, beneficial insects, choosing heirlooms for our climate.

This workshop introduces participants to beekeeping basics. D Mitchell has raised bees for many years and will explain all the tools and equipment needed to get started.

We discuss the energy and economic balance points in extending the seasons. Covering four ranges of cold-hardiness.

Success with fruit trees depends to a large degree on how you plan your plantings and how well you follow those plans. Don will review some of the basic principles of planning a successful fruit orchard, regardless of size, in our Central VA region. 

A day of immersion in Appalachian foodways & music featuring Dr. Katie Hoffman —Appalachian Studies scholar, singer/songwriter & traditional musician — and bluegrass musician Brett Tiller.

This year we are excited to offer a wreath making workshop. We will provide all the materials, ribbon, embellishments and of course, the star of the show, the greens! Our master naturalists will be on hand to help you create a stunning, professional, native holiday wreath!

Bill Cox discussed and demonstrated the passive systems he uses at Casselmonte Farm to extend the growing season, from weeks before to weeks after the typical frost dates in Central Virginia. Plant growth requirements, crop selection, siting, and the pros and cons of using high tunnels, low tunnels and cold frames.

Lee McLaughlin, a Goochland trapper, taught this workshop. He covered all aspects of the tanning process, from harvesting, fleshing, and stretching to the final pickling and breaking. Lee brought a couple of buckskins for demonstrating different steps so everyone could see the process from start to finish, as well as the tools and chemicals used

This program covered all the basics, from the tools needed to the aging, cutting and packaging of deer. All too often venison is over marinated and tough because the proper cuts were not made and it was way overcooked!

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Discussed composting rules and techniques as well as green manures and cover crops. Becky Lillywhite discussed vermiculture and how to use this process to add fertility and structure to your garden soil. Instructors then helped participants make their own worm composter to take home and start producing worm castings to add to their soil.

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This workshop introduced participants to beekeeping basics. Keith Flannagan led the discussions. He has raised bees for many years and sells his honey at the Goochland Farmers Market on Saturdays. He brought with him examples of all the tools and equipment needed to get started. The program covered how to construct a hive and the proper use of the tools required.

Mickey Rosenfeld will walk participants through his own journey, detailiing the steps he took in introducing aquaponics to his farm in Zuni, VA.

Learn to make a beautiful and professional holiday wreath!  Our master naturalists will be on hand to help you create a stunning, professional, native holiday wreath! 

This workshop will focus on increasing participants' knowledge of the physical, biological, and chemical factors that contribute to building soil health. Steve Miles will talk through the regenerative approach.

Learn to make a beautiful and professional holiday wreath!  Our master naturalists will be on hand to help you create a stunning, professional, native holiday wreath! 

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Keith Flannagan raised bees for many years and sold his honey through Local Roots and Fall Line Farms. He brought with him examples of all the tools and equipment needed to get started. The program covered how to construct a hive and the proper use of the tools required. Keith will discussed local and web based sources for materials and equipment.

The Sustainable Technology Institute discussed what's new in solar energy for farms, residences and businesses. Attendees learned about the latest in solar panel technology, ground mount options, REAP grants and federal tax credits.

Steven will go beyond the basics to show you how to identify and correct (organically) whatever Mother Nature may send to challenge your gardening skills. Including cultivar selection, soil preparation, and how to manage insects and diseases.

Jo will demonstrate the best ways to propagate some of the most reliable herb varieties for Central Virginia. Topics will include growing requirements for each herb as well as when and how to harvest and store them. Propagation by cuttings and division as well as growing herbs from seed will be discussed.

A well managed small flock can provide one or two dozen hormone and antibiotic free eggs a week. There are many considerations you have to evaluate before beginning this adventure. This informative workshop presented the basics about getting started raising chickens at home. Topics included space requirements, coop design, rearing chicks, feed, protection and egg production. 

Stu discussed the techniques for growing shiitake mushrooms on logs in Central Virginia. Some of the topics include: selection of logs, inoculation process, harvest, mushroom storage and use. He also took the group on a tour of Rock Castle Farm's production area to see the process in action. A hands-on class, each participant was given a log to innoculate with mushroom spawn.

Learn about he simple equipment and techniques you can use to brew tasty beer at home. Sean Pumphry, an accomplished home brewer, will lead the program and take you through the brewing process from start to finish. He will have on hand examples of the equipment and have a batch or two brewing.