A garden is more than just a means of providing food, it is a model of what is possible in a community.

What is organic gardening?  How is it different than conventional methods?

Why do it?

Organic gardening, sometimes referred to as sustainable gardening, is a method of working with plants and the ecosystem in your garden, apartment, or house to nurture plants to maturity.  Conventional agriculture uses many harmful chemicals to grow food, and focuses on growing the plant rather than nurturing the ecosystem the plant is a part of.  As a result, the soil, insects, plants are less than healthy- which is transferred to humans when we eat produce grown in such ways.

We’ll talk about various ways to cut out harmful chemicals in your gardening practices by using: integrated pest management, maintaining healthy soil, using compost, companion planting, and making homemade food based sprays.   Organically homegrown food has a higher micronutrient profile, and is healthier for you because it is fresher.  By growing your own food, you create a connection with your source of nourishment from the ground up.

The class will be held at Eco Rooftop Garden, a private rooftop garden in Pilsen, where you’ll get to see all discussed practices being directly applied to city gardening.  Taste your way through the garden, and come away with an eggshell start of your very own to add to your garden collection.

Location: Eco Rooftop Garden

Time: Sunday 5/27/12  1-2:30pm

Instructor: Andrea Mattson-McGaffey

Cost: $20

1/3 lb Big green garlic from City Farm, Chicago, IL
1 bunch Sage from City Farm, Chicago, IL
1-2 Valencia Oranges from Arizona
A bunch of Arugula micro greens from Tiny Greens, Chicago, IL
1 lb multi-color Asparagus from Ellis Farms, Benton Harbor, MI
1 lb Leeks from Nichol’s Farm, Marengo, IL
1 lb Kennebec potatoes from Nichol’s Farm, Marengo, IL
1/2 lb Spinach from Nichol’s Farm, Marengo, IL
1/2 lb Crimini mushrooms from River Valley Ranch, Burlington, WI
*Fruit Share*

2 Hass Avocados from Mexico

Asparagus: the heralder of spring! It’s one of the first crops up, and only lasts until the spring weather turns to summer. Thanks to our global economy you can find asparagus all year flown in from other continents, but the environmental impact is much lower if you buy local and preserve it yourself.

Date: Monday May 14, 2012

Time: 6:00pm-8:00pm

Location: Eco (RSVP for address)

Instructor: Andrea Mattson-McGaffey

RSVP here:  http://ediblealchemyfoods.com/order/#ecwid:category=369724&mode=product&product=10969774

Join Andrea and Dietrich of Edible Alchemy to explore your most crucial medical arsenal: what your put into and onto your body. Oils, seeds and nuts, grains, spices, herbs, fruits and vegetables, beneficial bacteria– these are the building blocks of human health. The chemistry of what we drink, taste, smell, touch, and breathe all have verifiable effects on the human system. Learn some of the mechanisms at work in the human system and how to tap into the body’s innate knowledge. It is well known that a full, round, balanced diet is the strongest preventative medicine available. We will share some properties of common and useful kitchen items and how to skillfully apply them in your own cooking.
Every culture throughout the world has had deep knowledge about their local flora and fauna, and how to apply these to the health of the individual and the community. Many traditions particularly focus on how nutrients in food make subtle adjustments to the physical and energetic systems of the body. We will learn from a sample of international medicinal traditions, and then focus on local, Midwest and Illinois foods and plants. Finally, we will talk about urban solutions for nutrition and healthy eating. We will exhibit the ease of transforming your garden and kitchen into a modern apothecary. Sample and taste some whole food remedies as we demonstrate in the kitchen!

More information here – - www.greenfestivals.org/chi/diy-stage.  This workshop is free with the price of Green Fest admission.  Sign up to volunteer on their website to get in for free.

Eat well to be well!

An exciting way to get into making your own liqueur brews at home with no yeast or long fermentation to tackle.  We’ll go over the basics of making infusions, simple syrup, simple turbinado syrup, and mixing flavors.  After we’ve made several single flavor liqueurs we will all create our own blend to take home, and will get to try each other’s creations as we go.  A great time will be had by all.

When: Saturday May 19, 2012 2pm-4pm

Where: The Eco Collective (RSVP for address)

Cost: $30

Instructor: Victor Kinzer

Supplies: Bring a mason jar, or other glass jar that you’ve cleaned out and a shot glass.  Also bring along a notebook and pen if you find notes to be useful.

RSVP here!

http://ediblealchemyfoods.com/order/#ecwid:category=369724&mode=product&product=9554140

Everyone knows you should eat your greens.  But, many don’t know that harvesting them fresh right before eating allows the body to absorb maximum nutrients and plant sugars- as the plant is still alive as you eat it!  Plus, leaning to grow your own greens brings green into your kitchen and impresses family and friends.  Studies also show that getting your hands in dirt can help alleviate stress, tension, and anxiety.  Anyone looking to increase their health this spring by eating healthier & learning a bit of gardening is welcome!  No previous experience with plants necessary.

In this class, you will learn how to grow their own fresh greens in an apartment window or balcony.  Using recycled containers to help divert materials from the waste stream & reduce our impact, we’ll learn how to create our own potting soil, start seeds, and take care of the seedlings once sprouted.  All participants will go home with 2 containers topped with lettuce, spinach, and/or arugula seeds that will sprout in 5-7 days.  Greens will be ready to harvest in around 3 weeks, depending!  An informational zine will also be provided for tips, tricks, and more information on how to take care of your seedling babies.

When: Saturday 4/21 1p-3p, or 4/23 6p-8p

Where: Eco (RSVP for address)

Instructor: Andrea Mattson-McGaffey

Cost: $23

*Fruit Shares:*
3 – 4 Valencia Oranges from AZ
2 Ataulfo Mangos from MX
5 – 6 Lemons from CA
4 Gala Apples from Ellis Farms in Benton Harbor, MI

Perhaps you are a mustard fan. Perhaps you like the sharpness in the nose, the warmth on the tongue, the subtle herbal notes on the palate. Perhaps you wish that mustard-makers were a bit more adventurous, though, a bit more creative – why can’t you get apple cider thyme mustard, or maybe Guinness mustard with warm spices?

Well, you can. You just have to make it yourself.

Please join Kai and her food processor on Saturday, April 14th to learn how to make mustard. It’s an exceptionally simple, flexible process involving four steps: brain storming, stirring, soaking, and blending, the work of which takes about 10 minutes and the results of which will be tailored to your boundary-pushing whims.

Location: Eco

January 14th, 2011    3:00-4:30pm

Cost: $20   RSVP here!  : http://ediblealchemyfoods.com/order/#ecwid:category=369724&mode=product&product=7485863

Instructor: Kai Scantlin

BYO jar for mustard (some availble for reuse at eco)

Instructor bio:

Kai Scantlin has been baking since she was barely tall enough to climb on a chair, and though there have been some disasters (the raw chicken salad, for example, or the leatherized rice pilaf), she has since taught cheese making classes, catered pastries for events from spa nights to weddings, and collaborated with Edible Alchemy on the annual fund-raising Feastival to bring delicious local food to hundreds of people.

*Fruit Share:*
2 lbs of bananas from Ecuador
1 lb of Cara Cara oranges from CA
1-2 Ruby Star grapefruit from CA
2 Ataulfo mangos from Mexico

RSVP to reserve your spot in advance at

When: Thursday, March 15, 2012  6-8pm

Where: The ECO Collective(RSVP for address)

Materials: BYO large wide-mouthed jar (Ball jars work wonderfully)

Instructor: Andrea Mattson-McGaffey

Cost: $23  –  contact for scholarship opportunities.