First official step: a class

I have been dabbling in growing food for many years.  Our yard, which is about 1/3 of an acre, has been gradually converted into a motley collection of fruit and vegetables.  There’s the ramps, fiddleheads, and mushrooms back in the “woods”; the bees under the flowering cherry; the strawberries, currants, apples, sour cherries, raspberries, blackberries, and grapes.  From May to October, we can go out on most days and munch on some fruit or green.  It’s fun and rewarding, but I know that our production is just a fraction of what it could be.  Read more