Seed Saving for Kitchen Gardens

Join us as we cover topics such as why seed saving is important, the difference between wet-seeded crops (like tomatoes and cucumbers) and dry-seeded crops (like lettuce and beans), how pollination works and how to prevent unwanted crosses between similar plants, and proper cleaning and storing of saved seeds.

The class will be led by farmer and seed-saver Katie Chase, who will bring a wide variety of her own farm-grown seeds to process together as a group, including beans, peas, okra, tomatoes, cucumbers, zinnias, sorghum, and more! You'll also have the opportunity to take some of these seeds home to plant in your own garden or share with others.

MEET YOUR INSTRUCTOR: Katie Chase is a farmer, seed saver, and chef. Her love of plants and people has led her on a journey across the local foodshed of Cincinnati and abroad to farms and kitchens in Morocco, Martinique, and the south of France. She is passionate about helping people connect deeply with the natural world and believes the humble acts of saving a seed or cooking a meal have the power to heal, transform, and reconnect us to our shared humanity. Connect with her on Instagram @farmer_chef_katie.

Active CGC volunteers can take this class for $15!

Our standard refund & cancellation policy applies to this event.