Please join us for a 1-day raised be building workshop, or a 7-month intensive organic gardening workshop. Details are below:
Intensive Organic Gardening, full-season Course:
338 Plush Mill Road Wallingford, Pennsylvania 19086
7 Saturdays, 10am-4pm
April 5th, May 3rd, June 14th, July 12th,
August 2nd, September 13th, October 11th
*Bold dates indicate that these
classes will coincide with 1-day gardening workshops open to a larger student
Tuition: $200 for the
entire 7-day course; includes lunch.
Through this dynamic 7 day course, students will experience Pendle Hill’s
half-acre organic garden through seven months of the growing season.
Introductory and advanced techniques will be offered, and each student’s
learning experience will be unique to their gardening goals. The course will
cover everything from garden design and implementation, seed starting, fruit
and vegetable growing, garden maintenance, harvest, season extension, and seed
saving. Cutting edge techniques will be demonstrated, the science of gardening
will be elaborated, and hands-on learning will be emphasized. Students will
take home food, and participate in growing vegetables for the Pendle Hill
kitchens. This course will immerse new gardeners in the skills and knowledge
they need to get started, and will provide a wealth of inspiration for seasoned
growers as well.
Intensive Raised-Bed Gardening
Philly Area Workshop, Saturday April 5th *May 3rd
by April 3rd! Please indicate dietary restrictions.
At Pendle Hill (338 Plush Mill
Road Wallingford, Pennsylvania 19086)
workshop: $30 (includes lunch)
Content: This class will demonstrate the design, building, and maintenance
of intensive no-till raised beds for annual gardening. The techniques offered
in this workshop will draw upon methods pioneered by Emelia Hazelip’s
synergistic gardening style and John Jeavons bio-intensive gardening
style, as well as regionally appropriate techniques pioneered by Benjamin
Weiss and Wilson Alvarez of Lancaster’s ReWilding School. These raised bed
gardening techniques are easy to learn and are highly efficient and effective,
being perfectly suited for urban and suburban food production. All of the
techniques reflect the standards of organic and sustainable agriculture as
Benjamin Weiss is a certified permaculture
designer and teacher, gardener, brewer, musician, and poet from Lancaster,
Pennsylvania. He has designed and managed three organic farms including an
urban farm, a CSA, and a 1-acre
synergistic garden. For the past four years he has taught permaculture at
Pendle Hill, as well as many gardening workshops in the mid-Atlantic region.
Ben has completed a natural building apprenticeship, internship, and
permaculture course at the Farm Ecovillage Training Center in TN, received a
permaculture teacher certification from CRMPI in Basalt, CO, studied urban
agriculture at Growing Power in Milwaukee, WI, and has studied herbalism with
Sarah Preston of Radiance in Lancaster and shamanic dreaming techniques with
Adhi Moonien Two-Owls.
About Pendle Hill:
Pendle Hill was established in
1930 as a Quaker study center designed to prepare its adult students for
service both in the Religious Society of Friends and in the world. An ideal
location for the new school was found in Wallingford, Pennsylvania, a dozen
miles from Philadelphia, easy to reach by train and near Swarthmore College.
Hill Values Statement
Values: Pendle Hill strives to embody the historic testimonies of the Religious
Society of Friends. Central to the vision of the Pendle Hill community and the
influence that it seeks to exert in the larger world are: peace, truth-speaking
and integrity, equality, simplicity, and reaching out to that of God in every
one. Further, Pendle Hill seeks to uphold the following:
- Education: Learning at Pendle Hill is both experiential
and intellectual, rooted in the principles of The Religious Society of
Friends. Such learning includes dialogue, personal study and
contemplation, collaborative exploration, openness to divine leadings, and
interaction with the natural environment.
- Sustainability: Pendle Hill seeks to be a living,
nourishing model of sustainability in a spiritual community. We work to
experience and support a way of living that is environmentally, socially,
and fiscally sustainable.
- Social Action and Justice: At Pendle Hill we commit to
being a living testimony to a social order that manifests God's love for
everyone. We work to be inclusive, respectful, and supportive of all
people. We strive courageously for peace and justice.
Hill Food Philosophy
The cooks at Pendle Hill see
their job as a ministry of love and concern. We try to promote good health and
a sense of well being by serving meals that are nutritionally balanced, using a
limited amount of processed foods, especially those containing white flour,
sugar and salt.
Small planet, finite resources:
Because we see ourselves as
members of a very small planet where people are hungry every day, we try to eat
as low on the food chain as possible. This means limiting our use of meats,
which require far more acreage to produce a given amount of protein than is the
case with the production of vegetable protein foods. We enjoy exploring the
wide variety of delicious vegetarian foods available; many of the meals we
serve are meatless. The meat and poultry that we serve is free range, without
antibiotics or hormones. We continue to seek out sources for our fish with a
concern for our oceans and rivers as well as the preservation of fish species.
Cooking from scratch:
We cook from scratch as much as
possible, making our own bread, granola, organic yogurt and salad dressings.
Organic fresh fruits and vegetables are used extensively, including seasonal
offerings from our garden.
Delicious, varied meals:
are planned by all the cooks in a meeting once a month. We rotate entrees to
include fish, fowl, meat and vegetarian dishes. For those who prefer to eat
only vegetarian or vegan food, an alternative dish is available for every meal