Intensive Gardening Workshops at Pendle Hill Begin Saturday....

From: Benjamin W.
Sent on: Friday, April 4, 2014 8:48 AM
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:
Email [address removed] to register.
Location:
Pendle Hill
338 Plush Mill Road Wallingford, Pennsylvania 19086
Schedule:
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 body.
Tuition: $200 for the entire  7-day course; includes lunch.
Course Description: 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 Workshops
Email [address removed] to register.

Dates & Locations:
Philly Area Workshop, Saturday April 5th *May 3rd rain date
Pre-register by April 3rd! Please indicate dietary restrictions.
At Pendle Hill (338 Plush Mill Road Wallingford, Pennsylvania 19086)
Schedule:
Philly workshop: 10am-4pm
Cost:
Philly workshop: $30 (includes lunch)
Course 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 well.
Course Facilitator:
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.
                Pendle Hill Values Statement
Quaker 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.

                Pendle 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:

Dinner menus 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 as well.

Our Sponsors

  • Permanent Future Institute

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