While the heart of summer is the farm at its most active, there is something extraordinary about the beautiful transition times within the shoulder seasons. This unique first workshop of the year will focus on the start of the growing season at Quillisascut and tap into inspiration and discovery. An invitation to be at the farm in the spring with baby goats and maybe even the first chicks hatching!
Mornings will start with fresh coffee, tea, and overnight tonics steeped under the moon. Our days will be spent with wild food walks, gathering herbs to make essential oils and hydrosols, fermenting and infusing vinegar, garden journaling, and planting seeds (including edible flowers and tomatoes for you to take home). We will take advantage of the soft light of longer days with photography, drawing, and crafting options (including wooden spoon carving)!
All meals will be provided as we honor the tender first offerings from the garden and fields. All the shades of greens and the first of the edible flowers. Nettles, green garlic, and dandelion. We will reawaken the woodfired oven from its winter hibernation, and fill our collective table with offerings such as rhubarb jam, freshly churned ice cream, herbed scones, pickled vegetables, bright vinaigrettes, spring cakes, sourdough (a true testament of slow living!), and first of this year’s cheese. The kitchen will be open for anyone who wants to join in with their hands and be a part of it all. There are also additional garden and farm projects with Rick if that is a focus you want to take. You can design how you wish to spend your time at Quillisascut throughout this workshop, giving yourself a custom and unique experience on the farm. If all you want to do is hang with the goat kids, we will not judge in the slightest!
Tuition is sliding scale $1275, $1350, $1425 based on financial need. Tuition includes lodging, course instruction, meals, and take-home items that you have created.