Past workshops: March 6, 2011; 5-8pm: How to Make Sauerkraut, Sauerruben, and other naturally fermented foods was great fun! Price was $25.00 and included materials. We got a special bonus of kimchi-making! Fermented foods are full of beneficial microscopic organisms. Sauerruben is like sauerkraut, but made with turnips. These cruciferous vegetables have been shown to have anti-cancer properties. Invite a microscopic ecosystem into your body to help you stay healthy. A popular brand of raw sauerkraut costs 9.00 for a pint! Make your own for a fraction of the cost, have fun, be healthy, and feel empowered as you regain the lost skills of community food production! October 17th, 2010 workshop: How to Make a Backyard Chicken Tractor by Art Friedrich and Luigi Ferrer, $20.00 August 7th, 2010 Canning Workshop and Mango Madness!!! $25.00 All had a great time learning to preserve our season's mangos by making home-canned mango chutney with this hands-on workshop on Saturday, August 7th. All felt empowered,  ready to do it at home, and happy to discover that is not so difficult after all!  Please e-mail us if you would like us schedule a future canning workshop. July 17th at 5:00 pm: How to Compost!  $15.00 You will go home ready to begin the art of composting, which we will demystify for you in this hands-on workshop. You can read about composting all day long, but when you see, feel, and smell the proper way to compost, it all makes sense. You will overcome any fears or apprehensions about compost, and we will be there to support you! Free potluck afterward, so bring a dish! We'll compost the leftovers if there are any. (Families with kids are welcome, but kids must be supervised so they don't get hurt, or hurt the plants growing in the garden.) June 12, 2010, 3:00 PM  Make Your Own No-knead Bread in 5 Minutes a Day! $15.00 Bread is easy with this proven method which will have you eating hot, freshly-baked bread every day, really! You may have seen the Mother Earth News article about this bread; now you can learn by doing as Amanda Mayan teaches us how in her Hollywood kitchen. Amanda will share other secrets, like how to make her delicious homemade whole wheat challah, how to grind your own flour, and more. Every student will bake a loaf to eat. Monday, November 22 or Tuesday, November 23rd: Bird to Food- How to Get There. A workshop for honest omnivores. Process a live turkey or duck for Thanksgiving.  with Urban Oasis Project's own Art Friedrich! hosted by Fertile Earth Foundation, Urban Oasis Project, and Earth-N-Us Farm You want more control over the food you eat, and have made the choice to eat meat. You want the animal who is sacrificing its life for you to die with dignity, without stress, and at peace. How to achieve this? You try to make the right choices, buying humanely raised meat. If you really want to be sure, do it yourself. Art will show you how in this very limited space workshop on how to "process" live, home-raised turkeys and ducks!  There will be one demonstration, and then I'll work with you to do one for you to take home.  The process is surprisingly peaceful and easy, and we will demystify it. Poultry are a wonderful addition to the yard and to our diet (although not necessarily legal in many parts of the county). They can eat scraps, coconuts, and a little grain and provide us with eggs and meat-all while producing a garden enriching manure. Take another step in connecting with your food and coming to terms with the cycle of life. Bring- A favorite very sharp knife if you have one, a large cutting board or stainless steel sheet, a cooler with ice to take your bird home in.  We will provide birds, unless you bring your own.  Turkeys are expected to weigh 5-10 lbs, are heritage breeds, and have been raised from chicks at Earth-N-Us Farms. They spend most of their time roaming the property foraging, and are also fed supplemental grain and scraps.   Cost- $4/lb hanging weight (what you take home to cook) for the turkey or duck, plus $35 for the workshop.  Class size limited to 5 people or partner groups. Nov 22nd- Turkey Workshop (allowing a few days of refrigeration after processing is a good thing for the tenderness of the meat when cooked. ) Nov 23rd- Duck Workshop RSVP or send questions to theedibleyardmiami@gmail.com as soon as possible to reserve your spot! You can pay for either turkey or duck workshop here: http://fertileearth.myshopify.com/collections/miscellaneous