| Berkshire Botanical Garden
Practices and Principles of Growing Nutrient Dense Vegetables
Friday, October 7 2011 & Friday, March 23, 2012 9:30 am - 4:30 pm
 For information on specifics, contact the garden 413 298 3926 four weeks prior to the course.) This course is for serious home vegetable gardeners as well as professionals caring for vegetable gardens. This course is an overview of how biological systems function and support you in addressing limiting factors in your garden. Examine: soil testing and mineral balancing, biological inoculation, seed sizing and sorting, potting soil, tillage, fertility, in season plant and soil monitoring and supplemental feeding based on plant needs. Dan Kittredge is an organic farmer and co founder of the Real Food Campaign. Introduction to Shiitake Mushroom Growing Saturday, October 22 from 10 - 3 All levels, all materials provided, participants should dress for outdoors and bring a bagged lunch, Co-sponsored with Berkshire Grown This is a practical hands-on workshop on the natural, forest cultivation of shiitake mushrooms. This introductory workshop aims to teach participants about log-based sustainable Shiitake mushroom cultivation, harvesting, and marketing. Through the hands-on workshop and pictorial "visits" to actual shiitake farms in the Northeast, participants will learn about tree species selection and sustainability, spawn types,inoculations, predictable fruiting, and enterprise management. This workshop is for both homeowners and aspiring mushroom farmers. Participants will practice inoculating and will take home logs to cultivate throughout the season. Allen Matthews has been the Farm Enterprise Program coordinator at UVM Center for Sustainable Agriculture since 2002. I For more information contact: Elisabeth Cary
Director of Education
Berkshire Botanical Garden
413 298 3926 [email protected] www.berkshirebotanical.org | 
Have you made too many pickles? Are you overloaded with jam? Are you proud of your chutney? Did you overestimate the amount of sauerkraut you can eat? Do you wish you had gotten around to canning peaches but didn't? Or did you gather and dry too many mushrooms or tomatoes? If yes, then join us for a free community swap. 
BE SURE TO CALL IN ADVANCE FOR HOURS AND AVAILABILITY!
PICK-YOUR-OWN PUMPKINS:
Dennis and Judy Mareb own and operate 
The workshop will take participants through the entire cheese making process. Pumping the milk into the cheese room, heating the milk, adding cultures, adding rennet, cutting the curds, hooping and flipping the cheeses. Participants will take home a 1 lb wheel of cheese with instructions for home-aging. Everyone will have a chance to taste the different cheese and tour the farm. 
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