Farm News

Grab a cuppa tea...

2009-03-26T15:35:00.002-04:00

The 2009 Herbal Hands Workshop Schedule is FINALLY finished, copied onto several calendars, published on the website and on several hundred paper copies that sit waiting for distribution today and tomorrow. The classes are always held on the first Saturday of every month, but this year, I decided to add in a sprinkling of Wednesday evening classes, as well, for those who don't want to give up a precious Saturday. Wait, did I just finish booking nearly every Saturday of 2009?? Gulp, well... yes I did, but I can't think of a better way to spend glorious Saturdays and Wednesday evenings, spanning three seasons than with cool friends who love herbs, too! Come on over for a virtual visit...and grab a cuppa tea and your calendar,too!!

Cheesmaking Class- First in 2009

2009-02-02T07:30:00.004-05:00

I've been a little behind getting the 2009 schedule onto the website even though my own 2009 calendar has been filled for over a month. Time to transfer the data!!First things first...let's eat! Saturday, March 7 from 10- 12:30 pm : Let’s Make Soft Cheese! First cheesemaking class offered in 2009! It's so easy to make fresh soft cheese with cow or goat milk and culture. We will go through the simple processes of making a fresh cheese like Chevre’ or Fromage Blanc. Unlike cheese that needs to be aged and carefully tended for months, fresh cheeses are ready to eat within a day and can be easily incorporated into any kitchen routine using basic kitchen equipment. After the basics are discussed and demonstrated, we will get our hands pleasantly 'dirty' by rolling freshly made cheese into fresh chopped herbs and toasted almonds. At the end of the class we will taste a variety of herbed cheeses served with fresh baked whey bread, fruits, nuts and beverages!! Informational handouts and resource list included. Packets of culture and basic supplies will be available for purchase. The cost for this class is $50 and will include a copy of Ricki Carroll’s Book “Home Cheese Making” and one packet of culture of your choice!! Register early…this class has been wildly popular!

Incense and Love Beads!!

2008-10-03T09:52:00.000-04:00

NEW CLASS!!! JUST ADDED!

Saturday, November 1^st from 10-3: Incense and Love Beads

We’re pulling out the tie dye and dusting off the old Joni Mitchell albums to hang out with groovy guest teachers ‘The Twisted Sisters’: Tina Sams (www.EssentialHerbal.com) and her sister Maryanne Schwartz (www.lancastersoaps.com ) and (www.torchsongstudio.com)

In the morning they’ll discuss the many different ways incense is made and burned and show us how to make incense cones using sandalwood and frankincense. You will take home your own hand-made cones and the knowledge needed to continue making your own incense for holiday gifts and home use. In the afternoon, we’ll learn to make fragrant herbal beads with dried plants from the garden or herb shop. Tina and Maryanne have developed a handy method that can be done during class hours that is limited only by your own imagination. Any plant at all can be used for bead making, and they look beautiful when used in conjunction with conventional glass, wood, or clay beads. You'll take home instructions and some beads that you've made - along with the knowledge needed to go on and make more beads on your own. Feed your herbal head with the Twisted Sisters at the Farm at Coventry pad! It’ll be outa sight! Cost including materials is $40. To register for this class click here.

* Basic supplies for do-it-yourself will be available for purchase from Farm at Coventry on the day of class.

Last Cheesemaking Class for 2008!

2008-10-03T09:40:00.000-04:00

NEW CLASS!! JUST ADDED!

Wednesday, November 12 from 6:30-9:00 pm : Let’s Make Soft Cheese!

Last cheesemaking class offered in 2008! It's so easy to make fresh soft cheese with cow or goat milk and culture. We will go through the simple processes of making a fresh cheese like Chevre’ or Fromage Blanc. Unlike cheese that needs to be aged and carefully tended for months, fresh cheeses are ready to eat within a day and can be easily incorporated into any kitchen routine using basic kitchen equipment. After the basics are discussed and demonstrated, we will get our hands pleasantly 'dirty' by rolling freshly made cheese into fresh chopped herbs and toasted almonds. At the end of the class we will taste a variety of herbed cheeses served with fresh baked whey bread, fruits, nuts and beverages!! Informational handouts and resource list included. Packets of culture and prepared cheeses will be available for purchase from the instructor. The cost for this class is $50 and will include a copy of Ricki Carroll’s Book “Home Cheese Making” and one packet of culture of your choice!! Register early…this class has been wildly popular!

David Winston returns to the Farm

2008-09-03T05:45:00.000-04:00

I am thrilled to be once again hosting David Winston on Sunday September 14 for his highly anticipated presentation on Treating Lyme Disease with Orthodox and Complementary Therapies. While visiting the farm, he will also be leading one of his famous weed walks. David Winston is a professional member of the American Herbalist Guild and Dean of the prestigious Center for Herbal Studies www.herbalstudies.org (my alma matter) in Washington, NJ. SORRY,THIS CLASS IS COMPLETELY SOLD OUT!

"Holding on to a Healing Tradition"

2008-06-29T10:41:00.000-04:00

Farm at Coventry was very fortunate to have been the subject of a large, colorful article in the June 29th Sunday edition of the Reading Eagle's "Lifestyles" section. Reporter Susan Shelly conducted a thorough interview and asked many good questions about growing and using herbs. She was particularly interested in how herbs were used historically and traditionally in rural PA. The photographer captured many beautiful images of the Farm at Coventry herb gardens. In addition to the main article, there was an additional side bar about traditional uses for common herbs and another about me and Farm at Coventry products. All in all, great press for Farm at Coventry!!

Fresh Cheese Making Classes Added!!

2008-05-05T21:23:00.000-04:00

You've been asking for it...and I finally found time in the schedule to plug in some time for cheese making!! It's so easy to make fresh soft cheese with cow or goat milk and culture.We will go through the simple processes of making a fresh cheese like Chevre’ or Fromage Blanc. Unlike cheese that needs to be aged and carefully tended for months, fresh cheeses are ready to eat within a day and can be easily incorporated into any kitchen routine using basic kitchen equipment. After the basics are discussed and demonstrated, we will get our hands pleasantly 'dirty' by rolling freshly made cheese into fresh chopped herbs. At the end of the class we will taste a variety of herbed cheeses!! Informational handouts and resource list included. Packets of culture and prepared cheeses will be available for purchase from the instructor.The dates for the 'Let's Make Cheese' classes are Wednesday June 25 and Wednesday August 6 from 6-8 pm.The cost is $30. In addition to the cheesemaking classes here on the farm, I have also been invited to Lancaster, PA by friend Sarah Campbell of Herbs from the Labyrinth fame to do a "Let's Make Cheese" class at her place on Friday May 30 from 1-4 pm. You can register for that class via her website.

An Honored Invitation

2008-05-05T11:41:00.000-04:00

Yours Truly was recently invited to be a guest speaker at the International Herb Assoc. Educational Conference and Meeting of Members being held in Gettysburg, PA July 18 through 21, 2008. I was invited to speak on the topic of "Medicinal and Folkloric Plant Uses of the PA Germans". I will also be utilizing my photographs in a Power Point presentation along with the lecture which will be an interesting new twist to my teaching repertoire! The IHA is the organization which chooses the annual "Herb of the Year" as a focus for public education. The herb chosen for 2008 is the beneficial Calendula, which is one of my personal favorite garden helpers. This is truly an honored invitation and I am looking forward to it tremendously! In the meantime, I will be brushing up on the Deitsch dialect names for all the plants I'll be talking about. Wish me luck!

The Mead of Inspiration...

2008-05-03T18:18:00.000-04:00

What is mead? Put simply, it’s an alcoholic beverage made from fermented honey. It is considered by many to be the earliest alcoholic beverage consumed by mankind. Mead is as diverse as wine. It can be sweet or dry, still or sparkling, and made from light honey or dark. Mead can be made with additions such as herbs, spices, flowers, fruits, vegetables. The possibilities are endless, making mead a drink that can be enjoyed over a lifetime with no two experiences being alike. On Saturday, July 26, Greg Fink, sometimes known simply as “The Mead Guy”, will be sharing his mead making expertise with us in a two hour workshop beginning at 5 pm. He will demonstrate the crafting of an herbal mead (lavender or perhaps elderflower?) and will also share tastings of a variety of meads and also pair them with complimentary foods (Greg, did you say strawberry mead and dark chocolate?? oh, I am sooo in!) When the workshop concludes at 7 pm. there will be an optional potluck meal, garden walk and evening bonfire. If you'd like to attend this informative workshop, please register for the Ancient Craft of Mead Making Workshop on July 26. This should be a wonderful event and summer evening on the farm..