The Green Thumb Gardening Course is a season-long, hands-on, gardening course designed to teach others how to grow their own food. It is taught by myself and Alivia DeBusk of Adrift Gardens. This course takes students from the point of garden design and planting seeds, to preserving vegetables and putting the garden to bed for the winter.
You will be able to avoid common beginner mistakes and have support to deal with problems. You can learn with others and have fun in a relaxed and social setting. Green Thumb gardeners can have productive, successful gardens in the first year, and the knowledge and resources to have abundant and low maintenance gardens in following years.
Start Learning for this Growing Season!
Class will be held every other week for two hours throughout the growing season in order to provide consistent support and troubleshooting, as well as camaraderiewith other beginner gardeners. (We will be teaching from The Green Thumb Course curriculum developed by Saskia Esslinger, who taught in Anchorage for many years at her William Street Farmhouse.)
Classes take place every other Thursday, from April 4th - September 19th (for a total of 13 classes) from 6:30 - 8:30pm.
Learn here at Big Table Stuga. We will use space in the house, garage and garden. After registering you will receive an email with our address in West Anchorage.
Some classes will take place at Alivia's home and garden. There will also be one field trip to a well established garden on the hillside. Those addresses will be given later.
Registration is now open for 10 people.
This cost includes basic materials you will need to begin your garden… seeds, trays for starts, starts, and more to grow fresh, organic produce in your own garden. Plus, you will walk away with the knowledge to be able to grow your own garden year after year!
Garden design and forest gardens
Garden establishment, direct seeding and transplanting
Composting and compost tea
Container gardening and hoop houses
Soil food web and weeds
Food preservation: freezing and canning
Food preservation: fermenting and drying
Frost watch and seed saving
Putting the garden to bed and cold storage
Garden and course evaluation and Potluck
As we believe all should have access to fresh food, a donation from the garden harvest will be given to a local food pantry or shelter.