Hold on, wait before you plan that garden! Join Maine food writer Kate McCarty, as she discusses the history of alcohol in Maine, the craft distilling movement, and home bartending. She’ll share her tips for incorporating homegrown herbs, fruits, and vegetables into drinks you can make at home. Gets hand-on and make a shrub or simple flavored cocktail syrup to take home, along with handouts and other recipes. Kate is author of “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” and “Portland Food: Culinary Capital of Maine” (see her Fermented Foods: Let’s Make Kimchi” class )

Tues, 5/21/2019, 6:00 to 8:00 pm, $26

Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver

We know the gut-health benefits of fermented foods, now let’s make some! Explore fermenting, basic equipment, recommended recipes and ingredients. Then get hands-on with UMaine Extension volunteers and staff by making kimchi; this Korean combo of cabbage, radishes and other ingredients has been dubbed the world’s healthiest food, according to one health magazine. It can be served as a main dish, with rice or noodles, or makes a perfect comfort-soup ingredient on a cold day. Unsure of kimchi? Skills learned transfer to making other gut-beneficial fermented foods such as sauerkraut, pickles, kombucha, tempeh, apple cider vinegar, and yogurt. Take home handouts, recipes and some kimchi. Kate is author of “Portland Food: Culinary Capital of Maine” and “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” (Also see her class: Cocktails from the Garden).

Tues, 4/23/2019, 5:30 to 7:30 pm, $26 

Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver

Have you heard of the “mother sauces” but never tried to make them? Even if you haven’t, in this class you’ll learn what they are and how to make a few of the trickier ones: Hollandaise, Veloute and Tomato.

We’re pleased to have returning, Chef James Larvia, a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland.

Prices for all classes include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.

Tues, 4/2/2019, 5:30 to 7:00 pm, $22, Limit: 8

Always a popular class! Learn to grow your own vegetables in an organic and sustainable manner: Cover basics of soil science and how to enrich your soil to produce healthy, high-yielding plants. Learn the the fundamentals of making and using compost, the principles of crop rotation and how to incorporate green manures to manage nutrients in the garden. Also included: how to tell the difference between cultivated plants and weeds, basic weed control strategies, and cultural methods for dealing with pests. Instructor will be an experienced farmer or gardener from your region. Head home with handouts and some seeds to get started. All welcome, from first-timers to experienced gardeners who want to experiment with new techniques.

Wed, 4/3/2019, 6:00 to 9:00 pm, $5

plus separate $5 material fee at class

Instructor: Maine Organic

Gardeners and Farmers Association