Winter Gardening Series

Environmental education at NHS New Haven
Are you or a loved one a gardener who gets cabin-fever in the wintertime?  Each year we offer a series of organic vegetable gardening classes to help get you ready for gardening season. The instructor is Advanced Certified Master Gardener Rachel Ziesk. You can register for the courses individually, but you get a discount if you sign up for all six at once.

2021 winter gardening classes include:

Soils and Composting

The most important component for a successful garden is soil health. Learn how to make and keep your soil healthy for the most productive garden. Class also covers making your own compost, the best addition to your soil you can make.

Sat. February 6,| 10:00 – 12:00

Garden Planning & Season Extenders

By planning ahead, you can ensure a continued supply of organic vegetables and fruits all season long. Learn how to use season extenders – row covers, organic mulch, cold frames and more – to plant early and keep harvesting late, increasing the yield of what you plant.

Sat. February 13,| 10:00 – 12:00

Cool Weather Crops

Learn about starting your garden as soon as the soil thaws, even in the middle of March! Cool weather crops don’t mind the cold, so you can get a jump on the season; planting early means harvesting earlier. This class covers how and when to plant cool weather crops and managed their pests and diseases.

Sat. February 20,| 10:00 – 12:00

Warm Weather Crops

Everything you need to know about warm weather crops: how to make the best of our growing season, which crops are best started indoors, which can be directly seeding into the ground, what conditions and fertilizers each crop prefers, and how to organically fight the pests and diseases that harm them.

Sat. February 27,| 10:00 – 12:00

Seed Starting

Start your own seedlings! This class teaches how and when to start seedlings indoors. Learn about watering, using lights, and dealing with common seed starting problems. The class also covers which crops can be planted directly outdoors, and when, including those that can be planted in fall for a crop next year.

Sat. March 6,| 10:00 – 12:00

Weeds: the Good, the Bad, and the Tasty

There are so many weeds! Some are actually native wildflowers benefiting your vegetable garden by attracting native pollinators. Some are invasive horrors with plans to take over your garden. And some are edible, delicious little morsels that can be harvested and enjoyed.

Sat. March 13,| 10:00 – 12:00


future classes include:

Perennial Vegetables, Fruit and Herbs 

This class features vegetables, fruits and herbs that are planted once and return year after year. Vegetables such as rhubarb, asparagus and horseradish. Fruits like blueberries, strawberries and grapes. Herbs such as chives and thyme, among many others. Learn how to plant, care for, and fight pests and diseases of these long-lived, under-utilized garden plants.

Essential Flowers & Herbs for Vegetable Gardens

Flowers and herbs attract pollinators and beneficial insects to help keep your garden healthy and productive. Learn about the best flowers and herbs for your garden, how to plant them and the conditions they need to help you in your garden.

Preserving your Garden Harvest

Learn how to preserve a variety of different crops for future enjoyment. Methods covered include canning, freezing, dehydrating, pickling, and root cellaring. Learn which methods work for which crops, what equipment you will need for each technique, and how to safely and effectively preserve your favorite crops while retaining peak flavor and nutritional value.

Seed Saving and Seed Sharing

Why and how to save seed from different crops. How long seed remains viable for each crop.  Seed exchanges, and why seed sharing is important if you save your own seeds.

Native and Invasive Plants

Learn how to identify native and invasive wildflowers and weeds. You will learn which are edible or useful for your garden and which need to be dealt with so they don’t spread and destroy your garden crops.


For more information, call (203) 562-0598 or email Kathy.