Daily Archives: March 30, 2022

Thursday, April 21, 7:00 pm – Conversations with Great American Gardeners: Shane Smith, Online

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The American Horticultural Society is excited to launch a new speaker series featuring current and past Great American Gardeners Award Winners and Book Award Winners. Since 1953, the AHS has been recognizing and celebrating horticultural champions that represent the best in American gardening and we are thrilled to have a dedicated webinar series to highlight the work of these outstanding individuals.

In a lively and engaging conversational format, speakers will share their knowledge and experience with our event host, Holly Shimizu, gardener to gardener. Holly is a nationally recognized horticulturist with a rich background in public gardens and garden communication. On Thursday, April 21, Holly will speak with Shane Smith.

Since its inception in 1977 until 2018, Shane Smith was the director (and a founder) of the award-winning Cheyenne Botanic Gardens, Wyoming’s only public botanic garden. Currently, Smith is the Director Emeritus. In addition to the AHS award, Smith has received the Wyoming Governor’s Community Hero award; the Wyoming Business Council Award of Excellence for starting the State of Wyoming’s first modern farmer’s market; the 2011 Award of Merit from the American Public Garden Association; and the 2012 National Garden Clubs Award of Excellence for his contributions to gardening and horticulture. He continues to mentor other botanic gardens and continues to garden in his state-of-the-art greenhouse in western Colorado. In 1982 Smith wrote the first ever manual on building and operating a 100% solar heated, walk-in high tunnel/quonset greenhouse. He also authored the “The Bountiful Solar Greenhouse,” and the bestselling garden book “Greenhouse Gardener’s Companion.” 

Register to view the webinar taking place Thursday, April 21 at 7:00PM (eastern). AHS members $10 (must log in to access discounted rate); nonmembers $20.

Tuesdays, April 5 – April 26, 11:00 am – 1:00 pm and 6:00 pm – 8:00 pm , and Wednesday, April 13 from 6:00 pm – 8:00 pm – Cooking at Wright-Locke Farm

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Wright-Locke Farm in Winchester announces its April series of cooking classes, each of which may be taken individually. Please note, due to the close working conditions in the kitchen as well as the tasting of food where masks might be lowered and having the pleasure of enjoying our meal together after class, ALL KITCHEN WORKSHOPS REQUIRE PROOF OF COVID VACCINATION to participate.

On Tuesday, April 5, from 11 – 1, Sweta Shanbhag will be in the kitchen for an Indian inspired cooking class, Intro to Indian Brunch. Breakfast in Indian households is usually a fairly elaborate affair. Ever heard the saying “eat breakfast like a king”? It certainly applies to breakfasts back home. Preferences and choices offered for breakfast in India vary hugely by region giving us hundreds, if not more, of dishes consumed in different states across the country. In this brunch class, we will journey through various regions/communities . On the menu is Potato Poha from Maharashtra, Akuri (scrambled eggs) from the Parsi community, Instant Rava Dosa, and Chai. A vegetarian option is available.

Debbie from the Effortless Kitchen joins the same day from 6 – 8 for Dinner Today, Lunch Tomorrow. Featuring delicious Asian flavors, this class will give you the opportunity to slow down and enjoy time in the farm kitchen all the while learning about making a scrumptious meal that will last you beyond the dinner table and into the week’s lunches. On the menu are chicken banh mi sandwiches, pickled vegetables, and sesame noodles.

April 12 from 6 – 8 featured Wright-Locke Farm’s Chef Kelcy in the kitchen to learn Handmade Spring Pasta. For this class, we will demystify handmade pasta and make both a seasonally inspired ravioli along with fresh fettuccini. The class will be paired with homemade meatballs, simple and delicious pasta sauce, and finished with fresh caesar salad (including our own croutons!)

The next day, April 13 from 6 – 8, brings guest chef Shilpi Ranjan. chef and owner of EZ Compliments, for Introduction to Indian Cuisine: Lentils. Lentils are nutritious, rich in fiber, and a good source of protein. Learn to flavor sabut moong dal (Green Gram) with Indian spices to make three different dishes that can be a meal on their own. This class is vegetarian/vegan AND gluten free.

Finally, on April 26 from 11 – 1, enjoy Katie from Two Aprons Cookery on Cooking to Reduce Food Waste. On the menu are grain bowls with green goddess dressing, roast carrots with carrot top pesto, and a whole orange cake.

Each class is $70, and you may register at www.wlfarm.org.