The Massachusetts Horticultural Society's Garden to Table Program offers the
public an opportunity to come together in a beautiful and welcoming setting to
learn about growing, cooking, and preserving healthy food.
Grow Your Own Food
Everyone from Michelle Obama to the American Academy of Pediatrics agrees that
fruits and vegetables must play a crucial role in improving our health and,
especially, the health of our children. In fact, the U.S. Department of
Agriculture's new symbol for healthy eating - called "My Plate" -
tells us that half our diet should be fruits and vegetables. Mass Hort is
uniquely situated to help in this effort. Since 1829, Mass Hort has been a
leader in learning and teaching about horticulture. With our Garden to Table
program, we're offering our knowledge of plants to enhance the well-being of
Support a Food Pantry
Approximately 40% of our new garden will be devoted specifically to growing
food that we'll donate to the Wellesley Food Pantry, the Natick Food Pantry,
and A Place To Turn. These pantries serves a large and diverse group of
people. Massachusetts Horticultural Society is pleased to support the Pantry's
efforts to provide healthy and nutritious vegetables to local families.
Upcoming Garden to Table Classes and
Garden to Table Events 2013: Fresh Food, Fun, & Education
Mo Herbs Mo Better !
Thursday May 30, 2013, 6-8 pm
An exploration of spring herbs and cooking techniques
with Peppers Fine Food Catering
Join us with Chef John Lawrence from Peppers Fine food Catering for a seasonal
tasting dinner in our beautiful garden setting. The evening will include a
spirited discussion on how to use both common and uncommon herbs from the
garden such as lovage and basil.
Vinegar-How to make it, taste it, and cook with it
Thursday June 20, 2013, 1-2:30 PM
Jane Lyon, owner of Pioneer Valley Vinegar Works will present a workshop on
making your own herbal vinegars, using locally grown herbs, berries, and
vegetables. She will discuss some of the many health benefits from using
herbal vinegars in your daily diet. Be prepared to sample some of her original
flavors and take home some delicious recipes to try. To learn more about Jane
and PVVW, please visit www.valleyvinegar.com.
Going Local without Going Crazy-25 Tips to Increase Your Local
Wednesday June 26, 2013, 6-7:30 PM
Julie Shanks will help us understand how to bring healthy, local foods into
your kitchen and stay on budget too. Julia has a passion for and an expertise
in locavorism, and is eager to share easy ways we can all make change that
connect us to the food and farmers in our own communities. The world is
changing as more people are supporting local, small businesses and returning
to homemade food to avoid the unsavory health and social consequences
associated with processed foods. Join Julia for a discussion, Q & A,
complete with recipes, ideas, and a healthy dose of delicious fun. Julia is
the co-author of The Farmers Kitchen: The Ultimate Guide to Enjoying your
CSA and Farmers' Markets Foods. Their book has been reviewed in the
Boston Globe, The Boston Herald, Taste of the Seacoast,
and Growing for Market, and was cited as a reference in Michelle
Obama's American Grown.
Preserve the Harvest with Bonnie's Jam
Wednesday July 17th, 2013, 6-8 PM
Whole Foods Market, 340 River Street, Cambridge
We welcome back Bonnie Shershow of Bonnie's Jams. Bonnie grew up in Southern
California in a house surrounded by acres of citrus and an incredible
assortment of other fruit trees and berry bushes. Bonnie lives in Cambridge,
where her jams are made from her original recipes. Learn how to make delicious
jam and explore other uses for it as well.
Curious about Canning?
Thursday August 1, 2013, 6-8 PM
Want to learn how to preserve your garden produce? Cookbook author Marisa
McCleellan will walk you through the steps of pickling and boiling water bath
canning in this two-hour hands-on Dilly Bean workshop. You'll learn how to
tackle a mess of beans and have the opportunity to ask all your burning
Marisa McClellan is a food writer, canning teacher, and dedicated pickler who
lives in Center City Philadelphia. Her first cookbook, Food in Jars:
Preserving in Small Batches Year-Round is now available. Find more of her
jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at
her blog, Food in Jars. (www.foodinjars.com).
Creating Herbal Alchemy: An Introduction to Local Plants & Their
Thursday August 22, 2013, 10:30-12:00
Featuring Steph Zabel
We are surrounded by an abundance of plants that are both food and medicine.
Some of these plants are considered "weeds," some are purposely
garden-cultivated, some are wild natives, but all have unique gifts to offer.
In this dynamic introductory class you will learn how many of the plants that
grow all around us can be used in various ways to improve our health and add
joy to our lives. We will discuss, taste, and create preparations such as
herbal infusions, tinctures, oils, and wines. We will also identify some of
the most under-appreciated yet prolific plants and learn how they can be used
as nutritive teas, healing poultices or delicious wild edibles.
Knowing our local plants connects us more deeply to the landscapes we inhabit
and increases our awareness of the botanical world. Come learn what gifts the
herbs that surround us have to offer!
Steph Zabel is a community herbalist and educator based in Somerville, MA. She
has always had an affinity for the plant world and studied horticulture,
biology, and ethnobotany throughout her undergraduate and graduate years.
Steph is a practicing herbalist and also works as a curatorial assistant at
the Harvard University Herbaria. In addition to leading herbal classes, Steph
offers individual holistic health consultations, hand-crafts herbal medicines,
and runs her small business Flowerfolk Herbal Apothecary. She is also the
founder and organizer of Herbstalk, a local educational event that teaches
people about herbalism.
Cocktails in the Garden and Tour
Tuesday September 3, 2013, 6-8 pm
Volante Farms resident chef Todd Heberlein brings over a decade of farm to
table cooking to Mass Hort for an evening of unique and flavorful, fresh from
the garden small plates and refreshing drinks. Chef Todd will present guests
with a selection of small plated, savory and sweet, that capitalize on the
freshest tastes from Volante Farms Fields. Wander the gardens with seasonal
treats in hand that might include some of Volante's exclusive Cornetta
peppers, house smoked bacon, heirloom tomatoes, and dozen of other unique
flavors. Chef will also add a spark of local harvest to some refreshing
beverages from water to wines to bubbly-all embellished by garden flavors.
Join us for an evening to see the vegetable garden in its harvest glory and
support and celebrate another season of horticultural and culinary cooperation
for the benefit of our communities in need. Volante Farms has been a generous
supporter of local food pantries and shelters for many years.
"Food in the City-Impacts on Design, Delivery & Community"
Saturday September 28, 2013, Time TBA
Landscape Institute/Boston Architectural College,
320 Newbury Street, Boston
Details to follow
Whole Foods Themed Cooking Demonstrations
Lisa Caldwell, Nutritional Education Trainer
Location: Whole Foods Market, Wellesley
Whole Foods Market in Wellesley has teamed up with our Garden to Table
program to bring you cooking classes throughout the fall and winter!
Eating Specialist Lisa Caldwell, director of the Our Health Starts Here
Program at Whole Foods Market in Wellesley, will help you make healthy
choices in cooking, eating, and menu planning.
Classes were held at Whole Foods Market in Wellesley.
>February 5th 6-8pm - For the Love of Chocolate
Need we say more? Who hates it?! Let's learn how and why we love it;
then taste some decadent creations utilizing this dark delicious treat.
January 8th 6-8pm - Eating to Begin a Healthy Lifestyle Is it possible to have a healthy lifestyle and eat delicious
Yes, yes it is . The food world is vast, come in and explore the
wonderful ways of preparing foods that will contribute to your new
beginning. December 11th 6-8pm -
Gifts from the Kitchen If you enjoy making gifts for friends and colleagues
then this will be
perfect for you! This is a simple, hands on class that will show you how
easy it is to make a gift that will be welcomed in any kitchen. November 6th 6-8pm - Reconstructing Thanksgiving Bored with the same old "traditional" Thanksgiving side
Wondering if there is a way to make them both healthy and delicious?
Come in and learn how to make a few simple and effortless adjustments to
your Thanksgiving dinner. October 16th 6-8pm - Squash!
Squash - Why? Well, why not?! They store really well throughout the
winter and are so versatile! Come join us and find out all the wonderful
things one can do with squash… maybe we will even make dessert with
Design-less Gardening: A Naturalistic Approach
Thursday, October 25 2012, 7:00pm - 8:30pm
featuring Dan Jaffe of the New England Wildflower Society
Location: Gardens at Elm Bank
Disregard traditional design rules and adopt a new approach to garden
design. Look to nature for your inspiration. What clues can you take
from your landscape to help you provide the right plant for the right
place? Learn to evaluate sunlight, moisture, soil and other factors to
encourage a successful garden that does not require many inputs in the
way of watering, fertilizing, extra coddling on your part. Create a low
maintenance garden that actively supports the environment and provides
beauty for all-- people and pollinators alike. Dan Jaffe is currently a
Propagator and Stock Beds' Grower at the New England Wild Flower
Honey Bees and their Business
Thursday, October 4 2012, 7:00pm - 8:30pm
Location: Gardens at Elm Bank
Learn the importance of honeybees and good beekeeping practices.
Book Discussion: Ancient Grains for Modern Meals
Wednesday, September 21 2012, 4:30pm - 5:30pm
Location: Gardens at Elm Bank
Veteran journalist and food writer Maria Speck is the author of Ancient
Grains for Modern Meals (Ten Speed Press), her first cookbook. It recently
received the coveted Julia Child Award and award in the Health and Special
Diet category from the International Association of Culinary Professionals
(IACP). Maria’s book previously also won a Gourmand Award as the US
selection, Mediterranean category.
The cookbook contains 100 Mediterranean-inspired whole grain recipes-from
amaranth to wheat berries. Both the New York Times and the Washington Post
selected Ancient Grains as one of the top cookbooks for 2011, and Cooking
Light magazine named it one of the 100 best cookbooks of the past 25 years.
Raised in Greece and Germany, Maria has a lifelong passion for the flavors and
textures of whole grains. She has contributed to Gourmet, Saveur and
Cooking with Kale - The Powerful Antioxidant
Wednesday, September 19 2012, 6:00pm - 8:00pm
Location: Gardens at Elm Bank
Kale is rich in fiber and powerful antioxidants, which makes it a must-have
for every healthy diet; however, cooking with it can be a challenge. At
Cooking with Kale, Sue Schochet, the owner of Healthy Habits Kitchen in
Wellesley, you'll learn how to prepare this super food in a variety of tasty
ways for breakfast, lunch, dinner and snacks
We'll prepare and sample some of these dishes, and you'll go home with easy
recipes to try at home, including a Good Morning Smoothie, Lemony Chickpea and
Kale Stir-fry, Kale Chips and much more.
Kitchen's healthy meal solution creates ready-to-cook meal kits out of local
and other high-quality ingredients, giving clients everything needed to cook a
healthy meal in under 30 minutes - no grocery shopping, chopping or meal
Blue Ginger Cocktail Party
September 12, 2012 6-8 PM
Location: Blue Ginger in Wellesley
The Massachusetts Horticultural Society
has selected Blue Ginger as a premier restaurant partner for its Garden to
Table initiative. Staff and volunteers have planted a raised bed garden at Elm
Bank with a variety of herbs and Asian greens which will supply a portion of
the restaurant’s local produce needs during the harvest season. Blue
Ginger will celebrate the program by hosting a cocktail party, with a menu
designed around produce from the garden with all proceeds going to
Massachusetts Horticultural Society. The party will be held at The Blue Ginger
Restaurant, Wellesley, MA
An Exploration of Local Heirloom Tomatoes at Elm Bank with Peppers Fine Foods
August 15, 2012, 6-8pm
Location: Gardens at Elm Bank
Join us with Chef John Lawrence from Peppers Catering for a seasonal tasting
in our beautiful garden setting. The evening will include a discussion of
favorite tomato varieties, a Tomato Sampler Plate with Tomato Water, Olive
Oil, Poached Tomato, and Tomato Mousse with Basil Reduction and Balsamic,
Chilled Cape Cod Lobster Salad with Tomato Tarragon Vinaigrette, and Sweet
Corn Ice Cream with Gingersnap Tulles.
Our vegetable garden was recently featured on This Old House
Founded in 1829, the Massachusetts Horticultural Society is dedicated to encouraging the science and practice of horticulture and developing the public's enjoyment, appreciation, and understanding of plants and the environment.