Sunshine is upon us, between small increments of rain, and getting outside looks more appealing than ever. Spruce up your month of May by exploring one of UBC Farm’s awesome workshops. They are informative, highly hands-on, and range from about two to three hours each. Learn how to make your own sauerkraut and pickled vegetables in “Introduction to Fermentation (Vegetables),” or become your own cheese maker with one of two introductory courses to natural cheese-making. On that raw food hype? Check out “Rawfreshing Express,” the workshop that “includes quick, fun and easy ‘living food recipes,’ like Chocococo milk, Corn Salad or Guacabeet.” Or become an expert on bees in “Bees and Beekeeping.” Take a look:

Wed, May 4, 2016 – 6-9pm – Introduction to Fermentation (Vegetables)
Fermenting vegetables is a great way to preserve seasonal veggies while gaining added health benefits from beneficial probiotic bacteria created during the fermentation process. In this workshop, participants will make a batch of probiotic ‘rainbow’ sauerkraut and learn how to make traditional sauerkraut at home as well as variations that include spices, herbs and other garden veggies. In addition, particpants will make a batch of probiotic pickled vegetables, including instructions on how to make traditional fermented pickled vegetables including dill cucumbers, ginger carrots, Lebanese turnip pickles, pickled daikon and snap peas and more. Samples and recipes will be provided and each participant will take home fermented goodies made with seasonal produce.

Cost: $49 ($42 for students with valid ID) + GST

Wed, May 11, 2016 – 6-8:30pm – Introduction to Canning (Bernardin)
Learn how to preserve your summer harvest through canning, this workshop will introduce you to the most current methods for safe and enjoyable home canning. This workshop will include a demonstration of the boiling-water-bath canning method and a discussion on pressure canning. Participants will get to sample three products made during the workshop and will each get to take home a jar of something canned in the class!

Cost: $43 ($35 for students with valid ID) + GST

Sat, May 14, 2016 – 2:30-4:30pm – Rawfreshing Express: Learn How to Make Living Food
Are you a raw food enthusiast? Join Chantale Roy, Certified Raw Food Chef for this raw food workshop that includes quick, fun and easy ‘living food’ recipes. Recipes include: Chocococo Milk, Guacabeet, Mexican Corn Salad, Collard Rolls with Walnut and Fig Pâté, Date and Nuts with Green Butter, and Halvah with Pistachios.

Cost: $43 ($35 for students with valid ID) + GST

Sat, May 28, 2016 – 10am-12pm – Bees and Beekeeping

Curious about bees and beekeeping? In this workshop, participants will learn about different types of bees commonly found in gardens and their life cycles. Participants will also discuss how a beehive is constructed, set-up costs and how to help organize honey bees in the hive. They will also look at the various roles bees perform in the hive and the diseases that may be found in the hive and how they can be identified and treated.

Cost: $40 ($32 for students with valid ID) + GST

Getting out in the garden and impressing your friends with your home-made goods sounds like the perfect way to celebrate spring. Register online and hurry before the spaces all fill! For the full list of workshops available look here.