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This hands-on workshop will help you understand the different growing techniques for these cooking staples that elevate the flavor and nutrition of everything from soups and sauces to stir-fries and salsa.
This hands-on workshop will help you understand the different growing techniques for these cooking staples that elevate the flavor and nutrition of everything from soups and sauces to stir-fries and salsa. We will cover variety selection and the different options available for growing onions (seeds, sets and starts) and leeks and shallots (direct-sowing vs. sets or transplants). You will have the opportunity to plant each of these, utilizing the techniques taught in class.
ADMISSION INFO
Standard fee - $ 25.00
Reduced fee for those with financial need - $ 6.25
Reduced fee for WCG Community Gardeners and WCG Network Gardeners - $ 6.25
Reduced fee for members of the WCG School Garden Leadership Network - $ 6.25
LOCATION
PARKING INFO
Parking is available along 800 S and 600 E.