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S25/23
Most of us, as Master Gardeners, or even as uncertified gardeners, have used seeds to grow some of the plants in our gardens. How many of us, however, have stopped to think about what seeds really are, what they embody, where they come from and where they are going, and some of the issues surrounding them in today’s world? These are the topics this lecture will cover.
Studying seeds’ history, their relationship to pollination and that relationship to wildlife, their modifications to make them viable and capable of germination will help us appreciate their importance to the world of living things. Considering the natural care given them through evolution and biodiversity, and by many humans throughout centuries will help us appreciate their meaning to indigenous peoples throughout the globe, and the rising care being afforded them in today’s cultures. Awareness of the struggles ongoing between enormous corporations and small, organic farmers will help us recognize our responsibilities to the seeds to keep them untampered for our future generations’ food and well-being, by protecting them through legislation that is sound, reasonable, healthy, and enforceable. Many libraries which we love for their boundless knowledge also help us find the seeds we seek for our gardens as the original founders of Seed Libraries; scientifically erected and secured Seed Libraries are now being established throughout the Earth, if we need them to restart our civilizations should that grim time come to any - or to most - of us.
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Starts:
5/28/2025
2:00 PM
Ends:
5/28/2025
4:00 PM
Duration:
2 hours
Credits:
2 Class Hours
Pricing:
Location:
Status:
21 open seats left
S25/02
Join us in exploring one of the richest and most diverse habitats in Connecticut. We’ll look for mixed groups of mosses, lichens, liverworts and fungi on trees and on rocks. We’ll see the effect water has on each community and how the colors change. Soon each participant should have a better eye for these hidden treasures and be able to encourage them in the home garden. Please bring a magnifying glass or loupe if you have one – we’ll bring some too.
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Starts:
5/31/2025
10:00 AM
Ends:
5/31/2025
12:00 PM
Duration:
2 hours
Credits:
2 Class Hours
Pricing:
Location:
Status:
9 open seats left
S25/22
Beautiful and enchanting, roses have been one of the world’s most favored flowers for centuries. However, often mistakenly seen as a difficult plant to grow, some gardeners have avoided them. Be encouraged…. they are hardy, loved by bees, and easier to grow than you may think. This class will cover rose selection, care, and how to help them truly thrive within your gardens as they easily share space with perennials!
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Starts:
6/11/2025
10:00 AM
Ends:
6/11/2025
12:00 PM
Duration:
2 hours
Credits:
2 Class Hours
Pricing:
Location:
Status:
51 open seats left
S25/12
Want to see some fascinating insects in their natural environment? Want to learn which host plants they hang out on, and where they hide? Come on a bug hunt with Pamm Cooper on the New London Extension Center grounds in Norwich as she shows us how to find the hidden critters living amid our native and ornamental plants. Pamm will start the class with a PowerPoint presentation identifying some of the common insects we might see in the field, such as beetles, bees, and caterpillars. Then we will head out onto the grounds to “shake out” some of our friends from their cozy plant homes so we can take a closer look. Pamm, who is always on the lookout for insects in their native habitats, will also bring along some interesting live insect samples for the class to view.
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Starts:
6/14/2025
10:00 AM
Ends:
6/14/2025
12:00 PM
Duration:
2 hours
Credits:
2 Class Hours
Pricing:
Location:
Status:
4 open seats left
S25/20
Fermentation is all the rage. It used to be the best way to preserve food before refrigeration, but its health benefits have been rediscovered (improving gut health and reintroducing all those wonderful probiotics our digestive systems have been lacking). We can use all our locally grown produce, and a few other ingredients, and start fermenting today! Sauerkraut, pickles, hot sauce and lots of other condiments are only the beginning. The hardest part is deciding what to start making! We will discuss: equipment, ingredients, temperatures, storage conditions, and some possible mistakes to watch out for. This is a hands-on demonstration. We’ll try some fermented foods and make our own together!
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Starts:
6/26/2025
10:00 AM
Ends:
6/26/2025
12:00 PM
Duration:
2 hours
Credits:
2 Class Hours
Pricing:
Location:
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