Come learn with us! Classes and workshops are offered throughout the year on gardening and farming topics, cooking, and sustainable living. Do you have an idea for a class you'd like to teach? Call us at 402.474.9802 to discuss!
View past classes here. Many will be offered again!
Seed Starting Workshop
Saturday, March 8th, 10:00 am - 12:00pm Antelope Park Church
Starting your own seeds for a wide variety of vegetable plants is fun and easy when you know a few tricks. Join Ingrid Kirst, CROPS Executive Director and long-time seed starter, for a morning on how you can cheaply grow your own seeds. Class is just $12 for a valuable session. Register for Seed Saving
Fruit and Veggie Still Life
Thursday, March 13, 7:00-9:00 pm Pepe's Vegetarian Bistro
Artists have created still lifes for their artwork throughout history. Come celebrate the beauty of vegetables, fruit, and plants by creating your own still life and painting or drawing it. Bring your own still life objects. Registration is $12 with art materials provided. Register for Fruit and Veggie Still Life
Cooking classes are $5 for CSA members, $10 for CROPS participants and $12 for anyone else in advance. Those receiving financial aid from CROPS may attend for free.
All cooking classes are held at Antelope Church of the Brethren, 3645 Sumner Street. (map)
Enjoyed cooking with us this year? Sign up for more cooking classes spring 2014!
Farm classes will be held at Prairie Pines, 3110 N. 112th Street, Lincoln (map)
Interested in our summer farm workshop series? Look for more farm classes spring 2014!
Community CROPS classes are open to all. Prices below are standard unless otherwise notified. Classes through Southeast Community College prices vary.
- $15 - at the door
- $12 - pre-paid general registration
- $10 - pre-paid, program participant (Gardener, Farmer, CSA Member, Volunteer)
- free - program participants receiving financial assistance
Have a small space? Want to compost inside over the winter? Let worms do the work for you! Make your own worm composting bin to use all year long in an indoor space to turn your kitchen scraps into natural fertilizer for your plants. Classroom participants had a great time learning about Vermicomposting and creating their own bin to take home.
A class about how, when and why to use a variety of irrigation methods. We focused on drip irrigation and set up a system together. We also tried out several tools used by market farmers.
Basic maintenance and troubleshooting tips for small engines used on market farms were covered. We learned about how small engines work, and serviced a mower as a class.
Ruth and Evrett of Common Good Farm discussed pros and cons of various plant management techniques, and demonstrated a variety of techniques commonly used on market farms. They also covered planning for succession plantings into the fall. And Ruth served her amazing lemon bars!
Class participants joined Kevin's crew at ShadowBrook Farm for the day to harvest, wash and pack an order for Whole Foods. This hands-on experience illustrated the importance of sanitation, efficiency and communication with work crews.
Kevin and Charuth have owned and operated ShadowBrook Farm for 15 seasons. ShadowBrook is a certified organic vegetable farm which sells through multiple area farmers' markets, runs a CSA and sells to many grocery stores and restaurants. They always bring high quality produce to market!
In this class we viewed many vegetable pests in action and covered principles of organic insect pest management. The class walked through the fields learning to scout for and identify pests.
This class outlined a variety of techniques to extend your growing
season without using fossil fuels for
Saving seed is an ancient human activity. For thousands of years humans have diversified our diets with vegetable varieties that we have changed to reflect our environments, tastes, and cultures. This one hour seed saving workshop will cover the techniques and technologies of effective seed saving. Additionally, we will cover basic information concerning cross pollination, open pollinated heirloom varieties, genetic engineering, and garden biodiversity.