The Homegrown Kitchen
​Live Online Class
Saturday, May 30, 10am-11:30am

A lot of people grow vegetables.

Far fewer actually use their gardens in a meaningful way to feed themselves and their families.

That sounds harsh, but it’s true.

Most home gardens are designed around excitement in spring, not around real kitchen workflow, storage, preservation, or long-term usefulness. People grow random crops, harvest everything at once, get overwhelmed, and end up wasting a surprising amount of food.

That’s exactly why I created my new class, The Homegrown Kitchen, happening this Saturday at 10am.

This class is about what happens after you grow the food.

We’re going to talk about:​
• How to plan a garden around actual meals
• Which crops are most worthwhile for feeding a household
• Harvest timing and avoiding overwhelm
• Storage methods that dramatically extend usefulness
• Freezing, preserving, and processing strategies
• How to create a realistic homegrown food system without burnout

This is one of the most practical classes I’ve taught because it addresses the part of gardening almost nobody talks about.

The goal is not perfection or full homesteading fantasy.

The goal is creating a garden that genuinely supports your life.

The Homegrown Kitchen is included with Enrollment, along with all live classes, the full on-demand library, and ongoing gardening help throughout the season.