8 New Classes for December
If the weather seems too blustery and cold this time of year, join us in our warm Kitchen for one of these new classes during December:
Tuesday, December 2 — 6:30 to 8:30 pm
It's time for pie! Join us for this class and learn by doing. Our kitchen staff will take you through how to make the perfect pie crust, with and without gluten, and how to fill it with delicious seasonal ingredients. Take home the pie you make—stout beef stew pie, apple pie, or pumpkin custard pie.
Friday, December 5 — 6:30 to 8:30 pm
Yes, You Can!
Our monthly hands-on class, Yes, You Can! is becoming very popular. Sign up for this offering -- We'll be making
pickled beets and red onion jam. The class is only $15, $10 for members
. Have fun, learn something new and take home a couple of jars of goodness to share with friends and family.
Saturday, December 6 — 10 to 11:30 am
Heritage Crafts — Swags and Centerpieces
Mary Saleeby, Botanical Art expert here at 21 Acres, will help you learn the secrets to creating professional-looking swags or centerpieces using greens and garden elements for the holidays. Take this class and you will learn how to make beautiful centerpieces that can be replicated at home easily; Plus, you’ll go home with a completed door-size swag.
Saturday, December 6 — 1 to 2 pm
Start Right — Make Good Food for Growing Kids
What do you feed the little ones this time of year? Do babies like hearty greens? Do toddlers like cabbage? carrots? We're looking forward to this monthly class when together we'll make local, sustainable food for the youngest of kids.
Saturday, December 6 — 2:30 to 3:30 pm
Soup in a Jar — Warm Gifts for a Cold Season
Surprise the ones you love with a homemade gift to keep them warm on those cold winter nights. Great for kids and adults, bring the whole family to learn how to create a soup mix that is sure to please. Choose from chicken noodle soup, chili, lentil soup, or build your own, our kitchen staff will help you with every colorful layer of these delicious soup starters.
Thursday, December 11 — 6:30 to 7:30 pm
My Local Pantry
This month our My Local Pantry class is designed with holiday gift-giving in mind. Learn how to make: Shortbread Cookie Mix, Soup Mix and Cornbread Mix -- perfect for packaging up and sharing with friends. This class is only $10 -- $7.50 for members.
Friday, December 12 — 6:30 to 8:30 pm
Farm to Table Holidays
Apple and mushroom-stuffed pork tenderloin, roasted root vegetable medley, black bean, squash and kale salad, and honey glazed carrots and parsnips -- wow, what a meal! All local and sustainably produced. Join our kitchen team and Registered Dietitian Matt Keen to learn how to make this nutritious meal for the holidays. Register early for this class, because with this menu, it will fill up.
Saturday, December 13 — 1 to 3 pm
Cookie and Gingerbread Decorating
Cookie decorating is a holiday tradition. Leave the chemical food colorings at the store as our kitchen team teaches you how to make colorful dyes from fruit and vegetable powders. Take home our delicious shortbread and gingerbread cookie recipes, and half a dozen of your own cookie creations. And don't forget to bring the kids for the hands on decorating.
If you’d like to be notified in advance of new programs and classes please send an e-mail to: firstname.lastname@example.org.
Green Events Venue
It has been a busy events season at 21 Acres – in recent weeks we’ve hosted birthday parties, anniversary celebrations, corporate team building meetings, conferences, strategic planning sessions, educational classes and fundraising events. These events have ranged in size from small intimate groups to larger dynamic crowds.
Let us know if you’re looking for a venue. We look forward to talking with you about what it means to choose 21 Acres – an entirely “green” campus. We’ll share insights on: alternative energy and water systems; our use of all American-made and local produced supplies; tools and kitchen
equipment; how we find petroleum-free materials (living without plastics); and the strength of the local food system; including how we source only sustainably produced food for events. If you have questions, please contact email@example.com
Farm is Winding Down
Our farm at 21 Acres is winding down for the season. The recent cold snap meant that we lost a lot of produce in the fields, but not all. Plus, we still have plenty of storage items such as squash, onions and potatoes. Apparently our farm wasn’t alone in being hit with frost as we’ve heard from other growers that they’re experiencing the same. Learning to eat with the seasons and to enjoy the bounty while it's available is never more evident than now. We’re using what we put up during the summer and cooking a lot of root vegetables, hearty greens and dried beans. If you’re committed to eating local year-round but need creative ideas this time of year be sure to stop in our kitchen and talk with Asako and Sue. They’re full of ideas for tasty winter dishes.
We had just a handful of staff on board three years ago when the 21 Acres building opened the first week of November, 2011. Our anniversary actually snuck up on us this month – now that we have more than 20 folks working at 21 Acres and many volunteers on site the building is bustling and we were too busy to notice the special date. Once we looked at the calendar, we took a few minutes to think how far we’ve come and to send out warm thoughts to our community, both near and far, for supporting the growth of this nonprofit.