We begin with introductions among group members and a deep dive into the world of food growing — naturally and inspired by nature. In the second part we head to the greenhouse to learn how to propagate vegetable transplants properly and successfully.

Most land owners inherit or plant trees — for food, shade, wood, or other. We learn how to prune fruit and other trees to support their health and productivity. We use pruned cuttings to learn how to propagate and make our own trees from cuttings and from seed.

To grow quality crops, we must create optimal conditions. We explore which parameters matter when choosing a growing area, what tests to perform, and how to work with what we have — area tests, existing infrastructure, soil tests, and intuitive connection with the land.

With Roni — working with winter's seasonal abundance in a natural and traditional way. We practice wine and vinegar (alcoholic fermentation), lactic acid fermentation, syrup making, canning and oil jarring, and drying methods. Every material is an opportunity.

Taking your land and budget and building a real crop plan. Selecting varieties, planning for produce quantities, creating a garden map, intercropping in the bed, calculating planting and sowing rotations, building a work calendar, and extending the season.

Understanding 'living soil' and how to nurture it. We learn and demonstrate how to set up a bed for the first time and how to renew beds between crops — adapting to different seasons and situations, because not all beds are created equal.

Weed management, plant protection against diseases and pests, dealing with extreme weather. How to keep your fields continuously productive — in a smart, pleasant, and connected way throughout the different seasons without exhausting yourself.

Continuing seasonal preservation practice with spring's abundance. Creativity, seasonality, and community guide the work. Every session builds intuition for working with what the season offers using the five core preservation methods.

Managing fertility is key on any farm. We learn to produce our own compost — understanding what to produce, when to use it, and in what quantities. Getting into compost and fertility production is key to abundant harvests.

Principles of watering plants, when and how much to water, what parameters affect irrigation. We demonstrate how to install a basic system from top to bottom — and students practice setup hands-on. Managing irrigation from true understanding, not recipes.

Raising laying hens on pasture — complementary to growing vegetables and trees, and very beneficial for the farm. Designing an egg mobile, choosing variety, understanding costs, resources, flock protection, and what to expect from pasture hens.

Another session of seasonal preservation with late spring produce — deepening the practice of working creatively and seasonally with what the garden gives us. Every material is an opportunity.

Setting up for a great summer. Infrastructure, soil regeneration, intensive crops (tomatoes, cucumbers, eggplants), and pantry crops (squash, sweet potato, ginger). Two-part day covering both intensive and extensive summer growing.

Maintenance throughout summer: practices, timing, priorities. When to harvest, how to prune, fertility management, trellising, and pollination. Keeping the summer garden productive and thriving through the heat.

Preservation with summer's abundant produce — tomatoes, peppers, zucchini, stone fruits, and more. Using all five core methods to capture the summer in jars for the year ahead.

We harvest together, hold a summary quiz, and reflect on the course. In the second part of the day, we cook together from the garden's produce, create a fine farmer's meal, sit together with good wine, and celebrate life and growth.