Browse our full course catalog
Learn how to rapidly build soil from low cost or free inputs to produce bountiful crops, from your backyard to a back acre. We will cover together the forces that prevent good soil formation and cause soil loss, how to build soil rapidly, and how to protect and steward it for years to come. A host of skills, strategies, and techniques will be covered, including solarization, weed suppression, compost, cover cropping, incorporating animals in annual spaces, and more.
Have you heard about the benefits of worm compost, but are unsure how to get started? Or are you a seasoned worm compost maker, wanting to learn additional tips, skills, and options for low cost and flexible infrastructure to take your composting to the next level? This course will cover the basics of making worm compost up to a small farm or homestead level and volume.
Annie Warmke will provide an overview of her philosophy for keeping goats, touching on what to look for when starting your herd, natural goat health, simple remedies for common health challenges, herbal parasite control and the general make-up of a healthy animal. She will demonstrate hoof trimming since it is a major part of goat health. The goal of this course is to gain confidence around goats.
The sun is just waiting to be harnessed, and what better time to utilize that energy then when there's no electric energy. Learn the basics in a step-by-step process of putting together a solar generator, including where to buy the components. Quiet, efficient, and easy to maintain...solar generators might in your future.
These courses are under development. We’ll announce when they are released.
Fermenting vegetables is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. Learn how to ferment cabbage, beans, carrots, peppers, and myriad other vegetables as a method for preserving the harvest without the use of any modern conveniences. Zimmerman will discuss his method for making basic sauerkraut and kimchi, as well as pickling vegetables such as cucumbers and beans, and will delve into the vast opportunities in experimentation available to the modern fermenter.