with Annie Somerville and Wendy Johnson
Saturday, September 14, 2013
10 am - 5 pm
This all day workshop is a celebration of the bounty and flavor of the harvest garden. In the morning we will work together in the organic fields of Green Gulch Farm, gathering an array of fresh produce. Following a delicious vegetarian lunch, a lively cooking class will be offered during which we will prepare together a sumptuous late afternoon tasting of the autumn harvest. This workshop provides ample instruction and hands-on experience in organic gardening and simple vegetarian cooking.
Participants of all levels of experience are welcome to attend. A book signing will be held by the instructors at 5 pm. Fee:
$125 non-members; $112 current SFZC members; $100 limited income. Includes lunch. Some partial scholarships available; see About Registration, Scholarships, and Cancellations
. To Register:
(CANCELED) Use the ticket table below. Or call our toll free number (888.743.9362) or our local number (415.475.9362).
Annie Somerville, a former resident of SF Zen Center, is currently the Executive Chef of Greens Restaurant in San Francisco, and has earned a national reputation for her imaginative approach to vegetarian cooking. Somerville is a popular teacher of cooking classes throughout the Bay Area, and is the author of Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant and Everyday Greens. Her work and recipes have been featured in many publications, including Gourmet, Food and Wine, Ladies Home Journal, and Vegetarian Times.
Wendy Johnson lived and trained at Green Gulch Farm from 1975-2000. She is one of the founders of the Organic Farm and Garden Program at Green Gulch, a lay dharma teacher, and the author of Gardening at the Dragon’s Gate (Bantam, 2008). Wendy is a garden mentor to the Edible Schoolyard program and a College of Marin instructor in the Environmental Landscape program at the Indian Valley Organic Farm and Garden project.