Classes
Additions and changes in RED. Classes in GREY not yet open for registration.
Pre-registration is required and exact location is given once you have registered.
Many classes will repeat if there is enough interest. If a class is past or you do not get in on time, please contact us and we will let you know if another session is forming. Classes are for age 12 and up unless other wise
indicated.
Urban Farm Kitchen
Cheese Making 101: Yogurt, Fresh Cheeses & Feta
Tuesday March 16, 7-10pm CLASS FULL
Wednesday March 31, 7-10pm CLASS FULL
Tuesday April 27, 7-10pm CLASS ADDED!
Wednesday July 14, 7-10pm (not open)
Tuesday September 7, 7-10pm (not open)
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-60 plus $12 supply fee to bring on the day of class
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheesemaking. We will be working with cow milk, however all processes will work with other fresh (not ultra-pasteurized) milks. If you have access to fresh (not ultra-pasteurized or homoginzed) goat or sheep milk, please let us know!
Cheese Making 102: Mold Ripened Cheeses
Tuesday April 6, 7-9pm
Tuesday September 9, 7-9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $30-50
Pre-requisite: Cheesemaking 101
Glory Hallelujah cheese lovers! Mold-ripened cheeses are relatively forgiving and suited to home-cheesemaking! In this class we will learn about mold ripened cheeses including camembert, brie, blue, gorgonzola and cambezola. We will cover ingredients and special equipment, ripening techniques and more. Amaze your friends and family by making brie just like from the store! In this class we will also learn more about cultures and learn to make cultured butter.
Cheesemaking 103: Chevre, Queso Fresco, Mozzarella and Panir
Wednesday May 12. 7-10pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$30-50 plus $10 supply fee to bring on the day of class
Fresh cheeses from around the world! pre-requisite: Cheesemaking 101
Cheesemaking Holiday Weekend Intensive
Saturday May 29 12 noon -6pm and Sunday May 30th 10:30am-2pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$150 includes supplies
This two-day intensive course will cover everything you need to get started making simple cheeses that are easily created in a home environment. We will learn about cultures, equipment, ingredients and cheesemaking concepts and will work with both cow & goat milk to complete a number of cheesemaking projects including: Yogurt, Yogurt Cheese, Feta, Ricotta, Brie, Buttermilk, Sour Cream, Chevre, Mozarella and Cultured Butter. We will also learn about the hard cheese process. You will receive hand-outs outlining the major concepts, recipes and resources to help you along once you try your hand at home. Each day will culminate in a community feast in which we share food, sample the cheeses and enjoy the friends we have made working together through the weekend. This course is the equivalent of Cheesemaking 101, 102 & 103 together.
Everyday Nut Milks and Cheeses
Wednesday, May 26, 7-9:30pm
Instructor: Heather Haxo-Phillips
Location: Oakland, Fruitvale
Cost: $35-55, plus $10 supply fee to bring on day of class
Learn to make your own nut milks and cheeses! Nuts milks & cheeses are delicious, nutricious and are the perfect alternative for those wishing to avoid gluten, dairy and soy. Unlike what you buy in the store, these milks and cheeses are also free of preservatives, stabilizers, artificial ingredients or additives of any kind. And, they are totally fun to make! In this class we will learn to prepare almond milk, cashew cream, a pinenut parmesan, an almond ricotta and a pumpkin seed cheddar as well as learning some basics about kitchen tools & skills. You will get to try the yummy creations we make and will leave with a recipe packet and resource guide with tips on food storage, shopping and more.
Dehydrating Basics
Thursday, July 22, 7-9:30pm
Instructor: Heather Haxo Phillips
Location: Oakland, Fruitvale
Cost: $30-50
Learn the ancient art of dehydration and low temperature baking. In this class you will learn about equipment and tools, dehydration methods for fruits and vegetables & uses for dehydrated foods. We will then go beyond the basics of simple dehydrating and learn fantastic recipes for leathers, chips, crackers, cookies & bruschettas. Say good-bye to gluten, additives, fillers and refined sugars and hello to foods from the garden that are packed with antioxidants, vitamins, minerals and the "good" fats, to protect you from disease all year long – even when items aren’t in season.
Hand Pressed Edible Oils
Thursday May 13, 7-9pm
Instructor Andy Dale
Location: West Berkeley
Cost: $25-50
Oil used to be pressed in small batches, by roving oil vendors. This oil was fresh, flavorful and could be used before it went rancid. Modern oil companies face the inimitable fact of shelf life and most commercial oils, even those touted as "cold-pressed" and "organic," go through several heat or chemical processes, rendering them tasteless and rancid by the time they reach the shelf. In this class you will learn a bit about the history, politics and healthfulness of oils produced from seed & nut extraction. We will discuss various methods of extraction from ancient techniques to the most modern and draw some conclusions. Then we will move into the kitchen where we will experience a home scale press first hand, try our hand at it and sample some of the oils that have been made on site.
Spring Cleaning! Make Your Own Green Cleaning Products
Thursday April 15, 7-9pm
Instructor: Heidi Cunningham
Location: Oakland, Fruitvale
Cost: $25-50 plus $10 supply fee to be paid on day of class
According to big box stores and advertisers, we need to purchase a plethora of brightly colored bottles containing dozens of intense chemicals to effectively clean our homes. In this class we will learn the benefits and pleasure of making our own natural, yet equally effective cleaning products from just a few readily available, non-toxic ingredients.....and just in time for Spring Cleaning! We will learn to make everything we need, including window cleaner, oven cleaner, fabric softener, mold killer and furniture polish. Each participant will receive an illustrated recipe guide and will have the opportunity to make an all purpose cleaner, plus one or two others to take home.
Condiment!
Tuesday August 3, 7-10pm
Teacher: K.Ruby Blume
Location: North Oakland
Cost: $30-50
Everyone loves that extra flavor that condiments can add to our food, but sadly much of what we can get from the store, even natural products are loaded with chemicals and additives. In this class we will make Mayonnaise, Mustard and Ketchup from scratch, as well as learning a basic vinaigrette, a blue cheese and a ranch dressing.
Brewcraft: Making Fruit & Honey Wines
Wednesday June 16, 7-9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $30-50
Mead is a traditional drink made from water, honey and yeast with other fruits and spices added in to enhance the pleasure in drinking it. In this class we will learn the basic process of making wine from honey including equipment, ingredients and fermentation techniques, tips, tricks and troubleshooting, Emphasis is on making wines with natural
ingredients instead of chemicals and a range of brew-styles from simple to technical will be presented. We will start one batch and taste several
Canning Made Easy
Tuesday June 8, 7-10p: Fruit Compotes Jam & Jelly
Thursday August 19, 7-10pm: Tomatoes
Saturday September18, Noon -5pm Fruit & Tomato Extravaganza! (Cost is $45-70)
Instructor:K.Ruby Blume
Location: North Oakland
Cost: $30-50 plus $10 supply fee to be paid on day of class
Learn the most simple canning techniques for acid fruits and tomatoes.
We will can seasonal organic ingredients in a failproof method that will
knock yer socks off it is so easy and quick. Plus you will take home a
jar or two of the goodies we make. Canning is not only just for fun, it can help you preserve an overflow of fruit or tomatoes from your urban garden, take care of your Christmas giving and help you enjoy the bounty of summer in January.
Ferment! Lacto-Fermenting for Flavor & Health
Wednesday April 21, 7-10pm
Wednesday July 28, 7-10pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $30-50 plus $5 supply fee to be paid on day of class
Fermenting foods is a healthful and amazingly easy way to preserve and enhance the flavor and nutrition of food. Sadly some of the healthier ferments have passed out of common usage because they are impractical for commercial production. In this class we will learn about different types of fermentation and cultures including pickling vegetables, ginger beer, traditional sodas and more. We will learn how to preserve food with lactic fermentation, a technique which requires neither canning nor vinegar (includes fresh sauerkraut and kim chee) and will prepare one lacto-fermented soda and one fermented veggie medley. Kombucha and traditional yeast soda will also be discussed and demonstrated if there is time. Along with your supply fee there will be a short list of readily available supplies to bring with you. Everyone will bring home goodies.
Open House & Garden FREE
Sunday May 16, 1-6pm
Tour of garden, bees, rabbits and greywater features.
Mini-Courses: Quick Bread Baking
Micro-farming: Quail
Homemade Ice Cream
Brewcraft: Brewing Beer with extracts
Tuesday May 18, 7-10pm
Instructor: Erik Bjorkquist
Location : Marin, San Anselmo
Cost: $30-50
In this introductory course you will learn everything you need to know to get started brewing great beer using a combination of malt extracts and grains (as opposed to “all grain” brewing—that comes later). Starting with s brief history of beer and brewing, you will then be introduced to ingredients and equipment for home brewing plus get hands on experience brewing up a batch of beer. Yes, there will be tasting too!
Rising Kneads: A Sourdough Primer
Thursday June 17, 7-9:30pm
Instructor: David Thorp
Location: Oakland, Fruitvale
Cost: $30-50 plus $5 supply fee to be paid on the day of class
In many cultures and traditions grains were made more digestible by fermenting or culturing before eating. Sourdough is one such food. In this class we will learn how to make our own starter culture using different grains with both wild and packaged yeast. We will learn about different flours and mixes, how to grind and prepare whole grains for baking and how to make a variety of tasty breads from scratch, including the use of additives like olives and herbs. Sourdough, sponge dough, the use of whole wheat and starter from fruit juice will be discussed and demonstrated. We will experience several steps of the breadmaking process, taste a couple of finished breads and receive a set of recipes to take home with us.
Herbal Kitchen: Growing & Using Culinary Herbs
Sunday June 13, 6-9:30pm
Instructor: Kait Singley
Location: North Oakland
Cost: $30-50 plus $10 supply fee to be paid on day of workshop
In this class we will learn about the culinary and medicinal uses of beautiful, easy to grow herbs. Beginning in the garden, we'll discuss how to grow, harvest, dry and store the herbs, before moving into the kitchen to transform them into a variety of healthy and delectable dishes. Join Kait on a journey that will spark new ideas for working with a variety of herbs to optimize their flavor and medicinal benefits. “Let your food be your medicine, and your medicine be your food” ~Hippocrates
Butchering 1
Time: Saturday July 24, 11am -3pm
Teacher: Jim Montgomery & K.Ruby Blume
Location: Berkeley
Cost:$75 -100 includes upplies
As people who are used to getting our meat in the freezer section of the grocery store, one of the big questions about raising animals for meat is…Can I do it? Can I butcher and process my own? This introduction to butchering addresses not only the why and how of it, but the deeper aspects of what it means to take life for our own sustenance and how to do it with the least suffering on the part of the animal. In Part 1 we will learn to butcher fowl. There will be a demonstration, hands-on experience of wielding the knife, cooking and eating afterwards. Part 1 can be taken as a stand alone or together with part 2.
Butchering 2
Saturday August 15, 11am-3pm
Teacher: Jim Montgomery & K.Ruby Blume
Location: Berkeley
Cost: $75 -100 includes upplies
As meat eaters, raising and butchering our own animals is not only an ethical choice. Animals we raise ourselves are healthier and happier than most of what we can purchase anywhere. Doing our own butchering means we are in touch with deeper aspects of life and death, which we can avoid when we purchase meat in a package. In this second session of butchering we will move on to mammals, working with rabbits. Rabbits are quickly becoming “the new chicken” being featured in fine restaurants all over the bay area. After a short discussion of the how and why of it, we will follow with a demonstration, hands-on practice, cooking and eating. We will talk a bit about organ meat, cooking tips, recipes and processing skins. It is highly recommended to take butchering 1 & 2 together, although not required.