This five-part kitchen garden course presented at Evergreen Museum & Library by Gertrude’s Restaurant chef John Shields and farm manager Jon Carroll highlights three seasons of sustainably growing and preparing fresh organic produce. The series includes hands-on gardening workshops in the restaurant’s garden at Evergreen, cooking demonstrations, a chef’s tour of the Waverly Farmers’ Market, and a concluding fall harvest luncheon at Gertrude’s. Participants will receive printed material on home kitchen garden planning and growing techniques, and recipes incorporating the featured crops.

Classes meet Saturdays, April 2, May 21, June 11, Aug. 20, and Oct. 1, 9:30-11:30 a.m., rain or shine.

Registration includes museum admission on day of class. Class size is limited to 20 and advance, pre-paid registration is required. Fee is nonrefundable, but transferable with advance notice.