Join us for Vincent’s favorite class, Paella!
Learn the traditional (and less than traditional) preparation of this Spanish Classic. $170 per person for this class, your own pan, a bag of paella rice, printed materials, lunch & wine!

Sound Water Stewards of Island County present a day of inspiration as Sound Waters University celebrates The Power of Place—Voices for the Salish Sea. Engage in current Salish Sea research and approaches to deepen your sense of place and opportunities for engagement. Attend to learn, engage, and be inspired as a voice of action to ensure the Salish Sea ecosystems are sustained and flourish. 

We will gather online. Come ask your farm and garden questions and join us for a discussion of food-growing wisdom and practices led by Anza Muenchow.

For the Zoom link, contact education@southwhidbeytilth.org.

Anza Muenchow has been teaching and promoting growing and eating local food, to children and adults, through programs in Seattle and Whidbey Island for over 30 years. Her knowledge and passion for growing food, as well as horticulture in general, make her classes delightful. She runs Maha Farm with her partner Marc Wilson. They have sold fresh produce at the Tilth market since 2006.

We know what governments and people need to do about climate change.

What’s stopping us?
IT'S THE ECONOMY, STUPID.

• Does ever-increasing gross domestic product (GDP) mean the economy
  is healthy?

• Are there natural limits to growth?

• Who’s pushing the action and how can we bring values to the table when the think-tank wonks, bankers, and government decision-makers only want to talk financial analyses and projections?

  Let's talk it over.

Join Whidbey Climate ACTION on Feb. 6 to explore how “The Economy” bankrupts the future while harming real people living on the edge, right here, right now. Can we do something different here on Whidbey? Can we debunk the fairy tale of perpetual growth and replace it with a new story, one of a kinder, more fair and sustainable economy for all?

info@whidbeyclimate.org

Shop for unique, handmade gifts crafted by talented local artisans and show your support for small businesses. Savor festive food and drinks as you soak in the lively atmosphere.

Don’t miss the chance to celebrate Greenbank Farm’s 120th birthday with a special cake-cutting ceremony on Saturday at 2:00pm—be sure to arrive early, as it’s first come, first served!

Make it a day filled with community, creativity, and celebration.

If you are planting any fruit trees, shrubs, or bushes this year, this class is for you! Many native and non-native fruits trees and bushes thrive in the PNW, allowing you to grow fresh fruit right outside your back door.
In this class, we'll explore…
- Site selection
- Site prep
- Species selection
- And basic care routines to help you grow fruit trees in the PNW!

Registration required
Class fee: $10
(Only 20 Spaces Available!)
Children 12 and younger can attend for free with a paying chaperone.

Join Robin Buckingham from the National Resource Conservation Service and Kelis Mottet from the Whidbey Island Conservation District about resources available to those engaged in farming and natural resource conservation!

There is no fee for this event but donations are encouraged. Please RSVP via the form here

This very popular course typically sells out quickly, so please register ASAP to reserve your spot!

By beginning this series in the winter season, students will be able to gain knowledge in time for them to take advantage of the full 2025 growing season.

This 12 part course will cover all aspects of home gardening for food production as well as seed saving, perennial food forests and fruit production, eco-cooking/waste reduction, and four classes devoted to preserving the food after harvest. The first 6 weeks will be somewhat based on the Seed to Supper program, an award winning curriculum developed by Oregon State University with the goal of providing a comprehensive backyard gardening course for households on a budget. This program is followed by two independent classes: Perennials (fruits, food forests etc) and Seed Saving. The final four weeks are dedicated to preserving the harvest. Class is designed as a cohort in which a student group completes the program together. The program focuses on low cost, minimal outside inputs, labor and resource saving, high yield, and regenerative practices.

By enrolling in the 12 week program, you may take advantage of a steeply discounted rate of $140 which includes 20 packages of organic seed (valued at $70+)-this rate also includes all ticket fees. If the course fee is a financial barrier to attend, we do have a limited number of partial scholarships available--please contact for details at j.bryan-goforth@wsu.edu .

Learn to make beautiful and delicious fresh pasta the way the Italians make it, using the finest organic Italian semolina flour and organic whole eggs.

In this two to three hour class, you'll learn how to make pasta dough and use a hand-cranked pasta machine to form shapes like fettuccine, tagliolini, and lasagna sheets.

We also offer popular classes to hand make ravioli, tortelloni and other traditional shapes from different regions of Italy. Expect a fun and hands-on class. This is not intimidating--It is adult play-dough that you get to eat!

And the best part? All of the pasta you make, you can take home in our commercially compostable plant-based containers and enjoy with friends and family or savor yourself! 

Get Prepared for spring with these Fruit Tree Workshops

4 Saturdays, one each in January, February, March, and April to help you prepare to grow your own fruit trees.
Presented by Dan Vorhis from Muscle and Arm Farm

​

January 18, 2025: Fruit Tree Selection and Care 10 AM – 12:30 PM
The introductory class on which the other classes build. Addresses cultivar selection, rootstocks, plant needs, diseases and pests, fertilizing, and other important foundations of fruit horticulture.
Class Cost: $25 in advance, $30 at the door

​

February 15, 2025: Fruit Tree and Vine Pruning 10 AM – 1 PM
Classroom portion addresses the science of pruning; field lab is hands-on in the orchard. Unless it is pouring down rain, we'll have the lab regardless of weather (which is usually cold and damp), so dress for it.
Class cost - $25 advance payment, $30 at door

​

March 29, 2025: Hardwood Grafting 10 AM – 12 PM
Addresses the science of grafting, followed by a hands-on bench grafting lab (apple). Everyone goes home with their grafted tree. Bring your grafting knife if you have one. We provide the rootstock, scion wood, and necessary tools and materials.
Class cost - $25 advance payment, $30 at door.

​

April 26, 2025: Soil Science 10 AM – 12 PM
Soil is the basis for much of plant agriculture. Knowing your soil is a little bit like knowing how your engine works when you drive a car, or knowing a little about food science when you cook. Our focus in this class is to give you a basic understanding of key elements of soil science that bear directly on the health of your plants, and what you can do about it.
Class cost - $25 advance payment, $30 at door.

Join the Whidbey Island Growers Association and Heavy Nettle Collective for a day of exchanging seeds and tips, wellness practice, classes, hands on & kids activities, repair, fiber arts, food, and more!

RSVP at whidbeycd.org/events

Featuring:

• Wellness Suite from Black Girl Country Living, Winding Circle Massage

• Soils 101 from WSU Extension

• Food by Chef in the Black Bandana

• Info Booths from North Central Whidbey Farmer's Market, Good Cheer, Whidbey Island Grown, Whidbey Island Conservation District

• Music from Cascade Cody

This event is funded by a cooperative agreement with the USDA Natural Resource Conservation Service. USDA is an equal opportunity provider, employer, and lender.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Join Chef Vincent for a lesson on how to make Gnocchi. A traditional Italian style of pasta. In this technique-driven class we’ll show you exactly how to prepare from scratch these pillowy light dumplings.

Join us for a weekly session “out in the kitchen garden.” Each week you will learn by doing - as we transform what started as a strawberry project into a kitchen garden focused on herbs and vegetables.

No experience required. Just curiosity about growing food and a willingness to work toward progress.

Please RSVP here

"Braising" class with Chef Vincent.

Chef will lead with a discussion of, "What do we braise and why?" You will learn how to braise protien, vegetables and how to make a sauce for your braise with the reduced braising liquor. This class (as well as all the others) is great for advanced to beginner skill sets. All are welcome! Lunch and wine included. 🍽️🍷

with Carrie Morlang of Knox Cellars Mason Bees

Meet the Blue Orchard Mason Bee and learn why you should love these amazing native pollinators, and how to care for them. We’ll go over their life cycle, what you’ll need to keep them happy and healthy, and what they can do for you. There will be time for questions at the end, and each attendee will receive a coupon for 10% off mason bee supplies. Class cost is $15, to register call 360-321-9931 or Click Here!

Learn to make beautiful and delicious fresh Garlic Pomodoro Sauce for pasta the way the Italians make it, using the finest organic Italian pasta and freshest organic ingredients, prepared simply for a fine dining experience you can easily recreate at home. 

In this two to three hour class, you'll learn how to make Fresh Garlic Pomodoro Sauce for pasta, using fresh organic Roma tomatoes, pressed garlic cloves, olive oil, fresh basil and spices. Enjoy wine pairings and a plate of our preparation.

This is a live cooking class where you can enjoy food, wine and an experience to treasure and share with friends and family.

Join us for a weekly session “out in the kitchen garden.” Each week you will learn by doing - as we transform what started as a strawberry project into a kitchen garden focused on herbs and vegetables.

No experience required. Just curiosity about growing food and a willingness to work toward progress.

Please RSVP here

with Tobey Nelson, CPH

This is a big topic that can encompass so many things! From adjusting our mindsets and “goalposts” to changing our garden practices, in this class we’ll talk about the big and little things we can do to make gardening more sustainable, including soil health, water conservation, work management, habitat gardening, options for lawns & lawn care and more. Students will receive a coupon for 20% off plants, class fee is $15. To register call 360-321-9931 or Click Here!

Whidbey Gardening Workshop is a full day of classes, workshops, demonstrations, and a full-service Marketplace where you'll find just what your garden needs. Please visit whidbeygardening.org to sign up. Save $$ if you register before Feb 7!

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

with Tobey Nelson, CPH

Most gardeners are frustrated by weeds. We spread mulch to suppress them but eventually that mulch breaks down, the seeds blow in, and the weeds come back. Mother Nature hates bare ground, and she’ll use weeds to cover it up. Smart gardeners will work with nature; instead of leaving bare ground between shrubs, plant something! There are several benefits of covering the ground with plants: it keeps soil cool, the shade will prevent weeds from sprouting, and having foliage close to the ground can actually help keep moisture in the soil. Depending on what plants you choose, you can also bring more beauty to your garden and add food for wildlife as well! In this class we’ll dig a bit deeper into how to use this strategy in your garden, and we’ll talk about lots of options of plants to use for a living mulch layer. Students will receive a coupon for 20% off plants, class fee is $15. To register call 360-321-9931 or Click Here!

Get Prepared for spring with these Fruit Tree Workshops

4 Saturdays, one each in January, February, March, and April to help you prepare to grow your own fruit trees.
Presented by Dan Vorhis from Muscle and Arm Farm

​

January 18, 2025: Fruit Tree Selection and Care 10 AM – 12:30 PM
The introductory class on which the other classes build. Addresses cultivar selection, rootstocks, plant needs, diseases and pests, fertilizing, and other important foundations of fruit horticulture.
Class Cost: $25 in advance, $30 at the door

​

February 15, 2025: Fruit Tree and Vine Pruning 10 AM – 1 PM
Classroom portion addresses the science of pruning; field lab is hands-on in the orchard. Unless it is pouring down rain, we'll have the lab regardless of weather (which is usually cold and damp), so dress for it.
Class cost - $25 advance payment, $30 at door

​

March 29, 2025: Hardwood Grafting 10 AM – 12 PM
Addresses the science of grafting, followed by a hands-on bench grafting lab (apple). Everyone goes home with their grafted tree. Bring your grafting knife if you have one. We provide the rootstock, scion wood, and necessary tools and materials.
Class cost - $25 advance payment, $30 at door.

​

April 26, 2025: Soil Science 10 AM – 12 PM
Soil is the basis for much of plant agriculture. Knowing your soil is a little bit like knowing how your engine works when you drive a car, or knowing a little about food science when you cook. Our focus in this class is to give you a basic understanding of key elements of soil science that bear directly on the health of your plants, and what you can do about it.
Class cost - $25 advance payment, $30 at door.

Whole Systems Kitchen

An exploration of what it takes to grow, prepare, and benefit from food

Join us every third Thursday from 4 - 6 p.m.

Join Nutritional Therapists, Jenn Goff and Bethany-Lynn Rodriguez to learn about meats, eggs, vegetables, herbs, and more… what it takes to grow them, how long it takes to grow them, how climate change might impact them, how they are harvested, the challenges of processing, tips for storing/preserving them, their nutritional profile and how to prepare them for maximum health benefits and flavor.

Full details and information can be found here.

$90/per individual session or $900 for the full 12-month series. Payment plans available upon request.

Get Prepared for spring with these Fruit Tree Workshops

4 Saturdays, one each in January, February, March, and April to help you prepare to grow your own fruit trees.
Presented by Dan Vorhis from Muscle and Arm Farm

​

January 18, 2025: Fruit Tree Selection and Care 10 AM – 12:30 PM
The introductory class on which the other classes build. Addresses cultivar selection, rootstocks, plant needs, diseases and pests, fertilizing, and other important foundations of fruit horticulture.
Class Cost: $25 in advance, $30 at the door

​

February 15, 2025: Fruit Tree and Vine Pruning 10 AM – 1 PM
Classroom portion addresses the science of pruning; field lab is hands-on in the orchard. Unless it is pouring down rain, we'll have the lab regardless of weather (which is usually cold and damp), so dress for it.
Class cost - $25 advance payment, $30 at door

​

March 29, 2025: Hardwood Grafting 10 AM – 12 PM
Addresses the science of grafting, followed by a hands-on bench grafting lab (apple). Everyone goes home with their grafted tree. Bring your grafting knife if you have one. We provide the rootstock, scion wood, and necessary tools and materials.
Class cost - $25 advance payment, $30 at door.

​

April 26, 2025: Soil Science 10 AM – 12 PM
Soil is the basis for much of plant agriculture. Knowing your soil is a little bit like knowing how your engine works when you drive a car, or knowing a little about food science when you cook. Our focus in this class is to give you a basic understanding of key elements of soil science that bear directly on the health of your plants, and what you can do about it.
Class cost - $25 advance payment, $30 at door.

Fresh figs are delicious, and beneficial for your health. And fig trees produce very well on many sites on Whidbey Island.
However, online information and even nursery catalogs are not always accurate. We will give you the information you need to decide if your site can reliably grow figs, which cultivars we've cropped here, which ones we are still testing, and which to avoid. And we'll show you how to reliably propagate your own trees. The class is made up of a 1-hour slideshow class with questions, followed by an hour of hands-on propagation. You'll go home with your own, self-propagated tree.

Class cost - $25 advance payment, $30 at door.